ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 91 статей
Строка поиска: product quality
Авторы Название статьи Том Номер Год
1 Omran A.A., Hassan N.S., Hanaa A.E. Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics 14 2 2026
2 Ali Haimoud S., Arioui F., Medjekane M., Ali Haimoud L., Bahri K., Cheikh A., Ghiboub S., Benabed H., Boudali I., Ayache B., Beskri C. Antilithiasic and antioxidant activities of propolis and bee pollen extracts: In vitro and in silico studies 14 1 2026
3 Iyanda O. J., Oyekanmi A. A., Atayese M. O., Adejuyigbe C., Afolabi A. Enhancing lowland rice physiology with integrated nitrogen nutrient sources in Nigeria’s derived savannah 14 1 2026
4 Ramirez M. R., Ramirez M. R., Manuale D., Mariod A. A., Yori J. C., Yori J. C. Fiber supplements from agro-industrial waste: Effect on valproic acid hepatotoxicity in rats 14 1 2026
5 Reshetnik E. I., Gribanova S. L. , Derzhapolskaya Yu. I. , Li C., Liu L., Zhang G., Korneva N. Yu., Shkolnikov P. N. Fermented buttermilk drinks fortified by plant raw materials 13 2 2025
6 Andreeva O. I. , Shorstkii I. A. Innovative physical techniques in freeze-drying 13 2 2025
7 Mohamed R. K., Ahmed Z. S., Abozed S. S. Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes 13 2 2025
8 Pankov N. A., Lushnikova A. Yu., Perezhogina T. A., Gnuchikh E. V., Lobanov V. G. , Vanitskaya T. V. Oral tobacco-free nicotine products: Quality and safety during storage 13 1 2025
9 Kochkarev P. V., Perevozchikova M. A. , Sergeyev A. A. , Shiryaev V. V., Dvornikov M. G. The impact of lead, cadmium, and mercury on the reproduction of mountain hares (Lepus timidus L., 1758) in the north of Krasnoyarsk Krai 13 1 2025
10 Abbas H. M. , Abd El-Gawad M. A. M., Kassem J. M., Salama M. Application of fat replacers in dairy products: A review 12 2 2024
11 Soloshenko V. A., Mager S. N. Quality management in animal farming 12 2 2024
12 Pui L. P., Saleena L. A. K., Ghazali H. M. Storage stability and anti-caking agents in spray-dried fruit powders: A review 12 2 2024
13 Hussein A. M. S., Abd El-Aal H. A., Morsy N. M., Hassona M. M. , Hassona M. M. Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat 12 1 2024
14 Danyo E. K., Ivantsova M. N., Selezneva I. S. Ionizing radiation effects on microorganisms and its applications in the food industry 12 1 2024
15 Eremeeva N. B. Nanoparticles of metals and their compounds in films and coatings: A review 12 1 2024
16 Azizpour N., Razavi S. H., Azizpour M., Khazaei Poul E. The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham 12 1 2024
17 Al-Hassawi F., Al-Ghanim J., Al-Foudari M., Al-Othman A. , Sidhu J. S. Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads 11 2 2023
18 Kandrokov R. Kh. Effects of triticale flour on the quality of honey cookies 11 2 2023
19 Grujić S. , Grujčić M. Factors affecting consumer preference for healthy diet and functional foods 11 2 2023
20 Abd El-Aziz M., Salama H. H. , Sayed R. S. Plant extracts and essential oils in the dairy industry: A review 11 2 2023
21 Hien B. T. T., Pham D. T., Vu L. P., Dao P. H. , Tuyen P. V., Nghia N. V., Bat N. K. Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L.) preserved in ice water 11 2 2023
22 Plotnikova I. V., Magomedov G. O., Zharkova I. M. , Miroshnichenko E. N. , Plotnikov V. E. Jelly formulated with different carbohydrate profiles: Quality evaluation 10 2 2022
23 Jafarpour D., Hashemi S. M. B. Ohmic heating application in food processing: Recent achievements and perspectives 10 2 2022
24 Kavas N. Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products 10 2 2022
25 Sheir M. A. Innovative use of date (Phoenix dactylifera L.) press cake in the food industry 10 1 2022
26 Hien B. T. T., Diem P. T., Tung L. A., Huong T. T. T., Hoang N. H., Bat N. K., Nghia N. V. Optimizing enzymatic hydrolysis for feed production from catfish by-products 10 1 2022
27 Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. Zeboid cow milk: physicochemical quality indicator 10 1 2022
28 Ageyeva N. M., Tikhonova A. N., Burtsev B. V., Biryukova S. A., Globa E. V. Grape pomace treatment methods and their effects on storage 9 2 2021
29 Aleinikova N. V., Peskova I. V., Ostroukhova E. V., Galkina Ye. S., Didenko P. A., Probeigolova P. А., Lutkova N. Yu. NanoKremny effect on the quality of grapes and wines 9 2 2021
30 Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. Electrochemical activation as a fat rendering technology 9 1 2021
31 Ogori A. F., Amove J., Evi-Parker P., Sardo G., Okpala C. O. R., Bono G., Korzeniowska M. Functional and sensory properties of jam with different proportions of pineapple, cucumber, and Jatropha leaf 9 1 2021
32 Volkov V. V., Mezenova O. Ya., Moersel J.-T., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value 9 1 2021
33 Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. Minced products from undersized sea fish: new industrial technology 9 1 2021
34 Althagafi A. M., Althagafi A. M., Alshegifi H. M., Alshegifi H. M., Qussyier T. S., Qussyier T. S., Tobaiqy M., Mariod A. A., Mariod A. A. Mycotoxin-contaminated food and feed in Saudi Arabia: review of occurrence and toxicity 9 1 2021
35 Bazhenova B. A., Zhamsaranova S. D., Zabalueva Yu. Yu., Gerasimov A. V., Zambulaeva N. D. Effects of lingonberry extract on the antioxidant capacity of meat paste 8 2 2020
36 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
37 Genkin A. S., Mikheev A. A. Influence of coronavirus crisis on food industry economy 8 2 2020
38 Hematian A., Nouri M., Dolatabad S. S. Kashk with caper (Capparis spinosa L.) extract: quality during storage 8 2 2020
39 Ivankin A. N., Verevkin A. N., Efremov A. S., Vostrikova N. L., Kulikovskii A. V., Baburina M. I. Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components 8 2 2020
40 Kasjanenko S. M., Kasjanenko O. I., Nagornaya L. V., Yevstafieva V. A., Melnychuk V. V., Lukyanova G. A., Gurenko I. A. Yeast-rich mannan fractions in duck cultivation: prospects of using 8 2 2020
41 Gurinovich G. V., Patrakova I. S. , Seregin S. A., Gargaeva A. G. , Alekseevnina O. Ya., Myshalova O. M., Patshina M. V. Biological value of semi-smoked sausages with cedar oil cake 8 1 2020
42 Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. Improved technology for new-generation Kazakh national meat products 8 1 2020
43 Pleskacheva M. A., Artamonova M. P., Litvinova E. V., Gergel M. A., Davydova E. E. Methodology for identification and quantification of chicken meat in food products 8 1 2020
44 Ameri A., Ekhtelat M., Shamsaei S. Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran 8 1 2020
45 Oganesyants L. A., Semipyatniy V. K., Galstyan A. G., Vafin R. R., Khurshudyan S. A., Ryabova A. E. Multi-criteria food products identification by fuzzy logic methods 8 1 2020
46 Lisitsyn A. B., Chernukha I. M., Nikitina М. А. Russian methodology for designing multicomponent foods in retrospect 8 1 2020
47 Ramezani H., Abhari K., Pilevar Z., Hosseini H., Mohammadi A. Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage 8 1 2020
48 Giro T. M., Beloglazova K. E., Rysmukhambetova G. E., Simakova I. V. , Karpunina L. V., Rogojin A. A., Kulikovsky A. V., Andreeva S. V. Xanthan-based biodegradable packaging for fish and meat products 8 1 2020
49 Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. Chemical composition of indigenous raw meats 7 2 2019
50 Minevich I. E., Osipova L. L., Nechiporenko A. P., Melnikova M. I., Tsyganova T. B. IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products 7 2 2019
51 Khramtsov A. G. New technological paradigm of the Russian dairy industry: formation principles under globalisation 7 2 2019
52 Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. Developing freeze-dried bioproducts for the Russian military in the Arctic 7 1 2019
53 Lisina N. L., Lisina N. L. Environmental regulations in Russian food security 7 1 2019
54 Semenova A. A., Ivankin A. N., Kuznetsova T. G., Dydykin A. S., Nasonova V. V., Mileenkova E. V. Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings 7 1 2019
55 Симакова И. В., Гиро Т. М., Васильев А. А. Ensuring the safety of the lipid fraction of semi-finished products of a high degree of preparation from fatty fish raw materials 6 2 2018
56 Арет В. А., Кременевская М. И., Круподеров А. Ю., Соснина О. А., Чибиряк В. П., Сазонов В. А. Intensification of thermal and rheological processes in a scraped-surface apparatus 6 2 2018
57 Козырев И. В., Миттельштейн Т. М., Пчелкина В. А., Кузнецова Т. Г., Лисицын А. Б. Marbled beef quality grades under various ageing conditions 6 2 2018
58 Kosović I., Benšić M., Ačkar Đ., Jozinović A., Ugarčić Ž., Babić J., Miličević B., Šubarić D. Microstructure and cooking quality of barley-enriched pasta produced at different process parameters 6 2 2018
59 Gandhi S., Gat Y., Gat Y., Arya S., Kumar V., Panghal A., Kumar A. Natural sweeteners: health benefits of stevia 6 2 2018
60 Дышлюк Л. С., Сухих С. А., Иванова С. А., Смирнова И. А., Субботина М. А., Позднякова А. В., Неверов Е. Н., Гармашов С. Ю. Prospects for using pine nut products in the dairy industry 6 2 2018
61 Valenta R., Dorofeeva Y. Sport nutrition: the role of macronutrients and minerals in endurance exercises 6 2 2018
62 Данилов А. М., Баженова Б. А., Данилов М. Б., Герасимов А. В. Study of lysate activity to modificate collagene raw materials to use in sausage mixture 6 2 2018
63 Dunchenko N. I. , Voloshina E. S., Kuptsova S. V., Cherkasova E. I. , Sychev R. V., Keener K. COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES 6 1 2018
64 Nevskaya E. V., Borodulin D. M., Potekha V. L., Nevskiy A. A., Lobasenko B. A., Shulbaeva M. T. DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS 6 1 2018
65 Krasnova T. A., Timoshchuk I. V., Gorelkina A. K. , Belyaeva O. V. EFFECT OF PRIORITY DRINKING WATER CONTAMINANTS ON THE QUALITY INDICATORS OF BEVERAGES DURING THEIR PRODUCTION AND STORAGE 6 1 2018
66 Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. OAT PROTEIN CONCENTRATE PRODUCTION 6 1 2018
67 Usenko N. I. , Khlestkina E. K., Khlestkina E. K., Asavasanti S., Gordeeva E. I., Yudina R. S. , Otmakhova Yu. S., Otmakhova Yu. S. POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS 6 1 2018
68 Tereshchuk L. V., Starovoytova K. V., Ivashina O. A. PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS 6 1 2018
69 Belyakova Z. Yu., Makeeva I. A., Stratonova N. V., Pryanichnikova N. S., Bogatyrev A. N. , Diel F., Hanferyan R. A. ROLE OF ORGANIC PRODUCTS IN THE IMPLEMENTATION OF THE STATE POLICY OF HEALTHY NUTRITION IN THE RUSSIAN FEDERATION 6 1 2018
70 Syromyatnikov M. Yu. , Kokina A. V., Savinkova O. V., Panevina A. V., Solodskikh S. A. , Orlova M. V., Grabovich M. Yu., Starkov A. A. , Popov V. N. STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING 6 1 2018
71 Maytakov A. L., Yusupov S. T. , Popov A. M. , Kravchenko S. N., Bakin I. A. STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION 6 1 2018
72 Petrov A.N., Galstyan A.G., Radaeva I.A., Turovskaya S.N., Illarionova E.E., Semipyatniy V.K., Khurshudyan S.A., DuBuske L.M., Krikunova L.N. INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES 5 2 2017
73 Meleshkina E.P., Pankratov G.N., Vitol I.S., Kandrokov R.H., Tulyakov D.G. INNOVATIVE TRENDS IN THE DEVELOPMENT OF ADVANCED TRITICALE GRAIN PROCESSING TECHNOLOGY 5 2 2017
74 Melnikova E.I., Losev A.N., Stanislavskaya E.B. MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION 5 2 2017
75 Kharitonov V.D., Burlev M.Y., Kuznetsov P.V., Mertin P. SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES 5 2 2017
76 Piskaeva A.I., Babich O.O., Dolganyuk V.F., Garmashov S.Y. ANALYSIS OF INFLUENCE OF BIOHUMUS ON THE BASIS OF CONSORTIUM OF EFFECTIVE MICROORGANISMS ON THE PRODUCTIVITY OF WINTER WHEAT 5 1 2017
77 Suvorov О.A., Volozhaninova S.Y., Balandin G.V., Frolova Y.V., Kozlovskaya A.E., Fokina E.N., Labutina N.V. ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS 5 1 2017
78 Morozova E.A., Kranzeeva E.A., Kochneva O.P. CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION 5 1 2017
79 Sukhikh S.A., Krumlikov V.Y., Evsukova A.O., Asyakina L.K. FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER 5 1 2017
80 Egorova E.Y., Morozhenko Y.V., Reznichenko I.Y. IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS 5 1 2017
81 Gombozhapova N.I., Bazhenova B.A., Leskova S.Y., Badmaeva T.M., Danilov A.M. INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT 5 1 2017
82 Golubtsova Y.V. PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI 5 1 2017
83 Batrachenko A.V., Filimonova N.V. THE INFLUENCE OF STRUCTURAL AND KINEMATIC PARAMETERS OF WORKING BODIES OF THE MEAT GRINDERS ON ITS PRODUCTIVITY 5 1 2017
84 Glushakova O.V., Fadeykina N.V., Baranova I.V., Ustyugov Y.A. PROBLEMS AND PROSPECTS OF DEVELOPMENT OF HUMAN CAPITAL AS THE IMMANENT BASIS OF QUALITY OF LIFE OF THE RURAL POPULATION OF THE RUSSIAN FEDERATION 4 2 2016
85 Golubtsova Y.V. REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS 4 2 2016
86 Tikhonov S.L., Tikhonova N.V., Samokhvalova E.V., Poznyakovskiy V.M., Volkov A.Y., Aleksandrov A.V., Terent'ev A.E., Lazarev V.A. USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH 4 2 2016
87 Khramtsov A.G. AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY 4 1 2016
88 Моrоzоvа Е.А., Glushakova O.V., Fadeikina N.V. FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS 4 1 2016
89 Lavrov A.M., Polikarpova L.A. METHODOLOGICAL ASSESSMENT OF TERRITORIAL COMPETITIVE POSITIONS: CONSUMER GOODS AND SERVICES INDUSTRIES AND MARKETS INFRASTRUCTURE IN KEMEROVO REGION CASE STUDY 4 1 2016
90 Bochkarev M.S., Egorova E.Y., Reznichenko I.Y., Poznyakovskiy V.M. REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY 4 1 2016
91 Galstyan A.G., Petrov A.N., Semipyatniy V.K. THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID” 4 1 2016