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Search results: 91 articles

Search string: food industry

№	Authors	Title	Volume	Issue	Year

1	Mamay Dmitriy, Babenyshev Sergey, Evdokimov Ivan, Mamay Angelina, Lisitsyn Vyacheslav	Empirical predicting permeate flux in skim milk microfiltration	14	2	2026
2	Prosekov A. Yu.	Food security and globalization	14	2	2026
3	Soloshenko V. A., Mager S. N.	Prospects for livestock farming in Siberia and Far East of Russia	14	2	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	Chemisova L. E. , Ageyeva N. M., Sheludko O. N., Antonenko M. V., Yakuba Yu. F.	Polymer stoppers: Quality of alcohol beverages during storage	14	1	2026
6	El Moutaouakil K., Falih N., Doumi K.	Predictive analytics of cattle behavior using machine learning techniques: A case study	14	1	2026
7	Maurice Bilung L., Radzi E. S., Tahar A. S., Zulkharnain A. , Ngui R. , Apun K.	BOX-PCR and ERIC-PCR evaluation for genotyping Shiga toxin-producing Escherichia coli and Salmonella enterica serovar Typhimurium in raw milk	13	2	2025
8	Andreeva O. I. , Shorstkii I. A.	Innovative physical techniques in freeze-drying	13	2	2025
9	Albay Z., Çelebi M., Şimşek B.	Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt	13	2	2025
10	Faskhutdinova E. R., Fotina N. V., Neverova O. A., Golubtsova Yu. V., Mudgal G., Asyakina L. K., Aksenova L. M.	Extremophilic bacteria as biofertilizer for agricultural wheat	12	2	2024
11	Alloyarova Yu. V., Kolotova D. S., Derkach S. R.	Nutritional and therapeutic potential of functional components of brown seaweed: A review	12	2	2024
12	Danyo E. K., Ivantsova M. N., Selezneva I. S.	Ionizing radiation effects on microorganisms and its applications in the food industry	12	1	2024
13	Zenu F., Bekele T.	Major food-borne zoonotic bacterial pathogens of livestock origin: A review	12	1	2024
14	Eremeeva N. B.	Nanoparticles of metals and their compounds in films and coatings: A review	12	1	2024
15	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
16	Adi A. C., Tawakal A. I. , Rasyidi M. F., Salisa W., Farapti F. , Rachmawati H.	Effect of cocoa husk Criollo tea on hypercholesterolemia in animal model	11	2	2023
17	Grujić S. , Grujčić M.	Factors affecting consumer preference for healthy diet and functional foods	11	2	2023
18	Prikhodko D. V. , Krasnoshtanova A. A.	Using casein and gluten protein fractions to obtain functional ingredients	11	2	2023
19	Arriaga-Lorenzo P., de Jesús Maldonado-Simán E., Ramírez-Valverde R., Martínez-Hernández P. A. , Tirado-González D. N. , Saavedra-Jiménez L. A.	Cold chain relevance in the food safety of perishable products	11	1	2023
20	Rada A. O., Kuznetsov A. D.	Digital inventory of agricultural land plots in the Kemerovo Region	10	2	2022
21	Jafarpour D., Hashemi S. M. B.	Ohmic heating application in food processing: Recent achievements and perspectives	10	2	2022
22	Saniewski M., Falandysz J., Zalewska T.	¹³⁷Cs and ⁴⁰K activity concentrations in edible wild mushrooms from China regions during the 2014–2016 period	10	1	2022
23	Tan S. L., Meriam Suhaimy S. H., Abd Samad N. A., Hamizi N. A.	Effects of adulterated palm cooking oil on the quality of fried chicken nuggets	10	1	2022
24	Sheir M. A.	Innovative use of date (Phoenix dactylifera L.) press cake in the food industry	10	1	2022
25	Pogorelov A. G., Ipatova L. G., Pogorelova M. A., Kuznetsov A. L., Suvorov O. A.	Properties of serum albumin in electrolyzed water	10	1	2022
26	Aslanova M. A., Semenova A. A., Derevitskaya O. K.	Formulating a functional drink with antiosteoporosis effects	9	2	2021
27	Prosekov A. Yu.	Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1)	9	2	2021
28	Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I.	Electrochemical activation as a fat rendering technology	9	1	2021
29	Rejeb A., Keogh J. G., Rejeb K., Dean K.	Halal food supply chains: A literature review of sustainable measures and future research directions	9	1	2021
30	Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V.	Minced products from undersized sea fish: new industrial technology	9	1	2021
31	Ryabtseva S. A., Tabakova Yu. A., Khramtsov A. G., Anisimov G. S., Kravtsov V. A.	Modelling formation and removal of biofilms in secondary dairy raw materials	9	1	2021
32	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
33	Bychkova S. M., Karelskaia S. N., Abdalova E. B., Zhidkova E. A.	Social responsibility as the dominant driver of the evolution of reporting from financial to non-financial: theory and methodology	9	1	2021
34	Derkanosova N. M., Stakhurlova A. A., Pshenichnaya I. A., Ponomareva I. N., Peregonchaya O. V., Sokolova S. A.	Amaranth as a bread enriching ingredient	8	2	2020
35	Mayurnikova L. A., Koksharov A. A., Krapiva T. V.	Food safety practices in catering during the coronavirus COVID-19 pandemic	8	2	2020
36	Genkin A. S., Mikheev A. A.	Influence of coronavirus crisis on food industry economy	8	2	2020
37	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
38	Samoylov A. V., Suraeva N. M., Zaytseva M. V., Rachkova V. P., Kurbanova M. N., Petrov A. N., Zaytseva M. V.	Comparative assessment of sorbic and benzoic acid via express biotest	8	1	2020
39	Zaushintsena A. V., Bryukhachev E. N. , Belashova O. V., Asyakina L. K., Kurbanova M. G., Vesnina A. D., Fotina N. V.	Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products	8	1	2020
40	Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N.	Improved technology for new-generation Kazakh national meat products	8	1	2020
41	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
42	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
43	Vorobyeva V. M., Vorobyeva I. S., Kochetkova A. A., Mazo V. K., Zorin S. N., Sharafetdinov Kh. Kh.	Specialized hypocholesterolemic foods: Ingredients, technology, effects	8	1	2020
44	Pérez-Lomas M., Cuaran-Guerrero M. J., Yépez-Vásquez L., Pineda-Flores H. , Núñez-Pérez J., Espin-Valladares R., Recalde-Posso E., Recalde-Posso E., Trujillo-Toledo L. E., Pais-Chanfrau J. M.	The extended methylene blue reduction test and milk quality	8	1	2020
45	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
46	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
47	Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M.	Chemical composition of indigenous raw meats	7	2	2019
48	Kaur K., Chhikara N., Sharma P., Garg M. K., Panghal A.	Coconut meal: Nutraceutical importance and food industry application	7	2	2019
49	Titov E. I., Sokolov A. Yu., Litvinova E. V., Kidyaev S. N., Shishkina D. I., Baranov B. A.	Dietary fibres in preventative meat products	7	2	2019
50	Piskov S. I., Timchenko L. D., Rzhepakovsky I. V., Avanesyan S. S., Bondareva N. I., Sizonenko M. N., Areshidze D. A.	Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms	7	2	2019
51	Nikitin I. A., Nikitina М. А., Allilueva N. М., Krivosheev A. Yu.	Comprehensive assessment of fruit jelly with an improved carbohydrate profile based on unconventional plant raw materials	7	1	2019
52	Lisina N. L., Lisina N. L.	Environmental regulations in Russian food security	7	1	2019
53	Voblikova T. V., Mannino S., Barybina L. I., Sadovoy V. V., Permyakov A. V., Ivanov V. V., Selimov M. A.	Immobilisation of bifidobacteria in biodegradable food-grade microparticles	7	1	2019
54	Петров Н. А., Сидорова Ю. С., Саркисян В. А., Фролова Ю. В., Зорин С. Н., Кочеткова А. А., Мазо В. К.	Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient	6	2	2018
55	Лобанов В. Г., Слепокурова Ю. И., Жаркова И. М., Колева Т. Н., Росляков Ю. Ф., Крастева А. П.	Economic effect of innovative flour-based functional foods production	6	2	2018
56	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
57	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
58	Данильчук Т. Н., Ганина В. И.	Prospects of using extremely low doses of physical factors impact in food biotechnology	6	2	2018
59	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
60	Panfilov V. A., Andreev S. P.	ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX	6	1	2018
61	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
62	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
63	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
64	Nepovinnykh N. V., Klyukina O. N., Kodatskiy Yu. A., Ptichkina N. M., Yeganehzad S.	STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN	6	1	2018
65	О. A. Suvorov , S. Yu. Volozhaninova , G. V. Balandin , Yu. V. Frolova , A. E. Kozlovskaya , E. N. Fokina , N. V. Labutina	ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS	5	1	2017
66	E. A. Morozova , E. A. Kranzeeva , O. P. Kochneva	CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION	5	1	2017
67	O. V. Glushakova , N. V. Fadeykina , I. V. Baranova , K. Yu. Tsygankov , V. V. Mikhailov	FISCAL TECHNOLOGIES OF BUDGET LIQUIDITY MANAGEMENT AND THEIR ROLE TO ENSURE THE SUSTAINABLE GROWTH OF THE AGRARIAN SECTOR IN THE CONTEXT OF GLOBAL UNCERTAINTY	5	1	2017
68	V. A. Aret	USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY	5	1	2017
69	E. A. Fedulova , A. V. Medvedev , P. D. Kosinskiy, S. A. Kononova , P. N. Pobedash	CLUSTER APPROACH TO THE DEVELOPMENT OF FOOD MARKET OF THE REGION: THEORETICAL AND APPLIED ASPECTS	4	2	2016
70	A. Yu. Prosekov, S. A. Ivanova	Providing food security in the existing tendencies of population growth and political and economic instability in the world	4	2	2016
71	Yu. V. Golubtsova	REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS	4	2	2016
72	N. V. Osokina , E. G. Kazantseva	STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY	4	2	2016
73	O. A. Kuznetsova	DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY	4	1	2016
74	Е. А. Моrоzоvа, O. V. Glushakova, N. V. Fadeikina	FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS	4	1	2016
75	E. A. Fedulova, A. V. Medvedev , P. D. Kosinskiy, S. A. Kononova, P. N. Pobedash	MODELING OF THE AGRIBUSINESS ENTERPRISE ACTIVITY ON THE BASIS OF THE BALANCED SCORECARD	4	1	2016
76	L. L. Zobova, V. A. Shabashev	THE PROBLEM OF PROVIDING FOOD RESOURCES IN URBAN AGGLOMERATIONS (THE CASE STUDY OF THE KUZBASS AGGLOMERATION)	4	1	2016
77	Мусина О. Н., Мусина О. Н.	AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS	3	2	2015
78	Burmagina Tatyana, Gnezdilova Anna, Kurenkova Lyudmila	INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION	3	2	2015
79	Stanislavskaya Ekaterina, Melnikova Elena, Korotkov Evgeniy	PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY	3	2	2015
80	Koltun Viktor, Spirichev Vladimir, Trihina V.V., Avstrievskih А.N.	NUTRITIONAL FACTOR IN ENSURING HEALTH AND RELIABILITY INCREASE OF PROFESSIONAL ACTIVITIES OF INDUSTRIAL WORKERS	3	1	2015
81	Motovilov Oleg , Motovilov Konstantin , Poznyakovskiy Valeriy, Latkova Elena	SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA)	3	1	2015
82	Motovilov Konstantin , Surkov I.V., Kantyerye Vilyen, Renzyaeva Tamara	THE DEVELOPMENT OF AN INTEGRATED MANAGEMENT SYSTEM TO ENSURE THE QUALITY STABILITY AND FOOD SAFETY	3	1	2015
83	Короткая Е. В.	Biosensors: Design, Classification, and Applications in the Food Industry	2	2	2014
84	Zaharova L.M.	Development and Introduction of New Dairy Technologies	2	2	2014
85	Sukhikh Stanislav	Technology of Alcohol Oxidase Production From Yeast Candida Boidinii for Use in Functional Foods Intended for Withdrawal Syndrome Alleviation	2	2	2014
86	Храмцов А. Г.	Technology Development for the Food Industry: A Conceptual Model	2	1	2014
87	Kiryukhina Anzhelika, Guk Natalya	SPECIFIC DEVELOPMENT OF THE BAKING INDUSTRY IN KEMEROVO OBLAST	1	2	2013
88	Бородулин Д. М.	Development of Mathematical Models of Centrifugal Mixing Units of New Design for the Production of Dry Combined Food Units of New Design for the Production of Dry Combined Food Products	1	1	2013
89	Reshetnik Ekaterina , Utochkina Elena	Healthy Food Products with Probiotic and Prebiotic Properties	1	1	2013
90	Shulgin Yuriy, Dolbnina N.V., Shulgina L.V., Lagenceva L.Yu.	New Technological Approaches to Canning Cephalopod Mollusks	1	1	2013
91	Renzyaeva Tamara	On the Role of Fats in Baked Flour Goods	1	1	2013