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Search results: 78 articles

Search string: food service enterprises

№	Authors	Title	Volume	Issue	Year

1	Maurice Bilung Lesley, Radzi Ernie Suhaiza, Tahar Ahmad Syatir, Zulkharnain Azham, Ngui Romano, Apun Kasing	BOX-PCR and ERIC-PCR evaluation for genotyping Shiga toxin-producing Escherichia coli and Salmonella enterica serovar Typhimurium in raw milk	13	2	2025
2	Andreeva Oksana, Shorstkii Ivan	Innovative physical techniques in freeze-drying	13	2	2025
3	Albay Zehra, Celebi Mehmet, Simsek Bedia	Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt	13	2	2025
4	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
5	Alloyarova Yu. V., Kolotova D. S., Derkach S. R.	Nutritional and therapeutic potential of functional components of brown seaweed: A review	12	2	2024
6	Danyo E. K., Ivantsova M. N., Selezneva I. S.	Ionizing radiation effects on microorganisms and its applications in the food industry	12	1	2024
7	Zenu F., Bekele T.	Major food-borne zoonotic bacterial pathogens of livestock origin: A review	12	1	2024
8	Eremeeva N. B.	Nanoparticles of metals and their compounds in films and coatings: A review	12	1	2024
9	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
10	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
11	Grujić S. , Grujčić M.	Factors affecting consumer preference for healthy diet and functional foods	11	2	2023
12	Prikhodko D. V. , Krasnoshtanova A. A.	Using casein and gluten protein fractions to obtain functional ingredients	11	2	2023
13	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
14	Rada A. O., Kuznetsov A. D.	Digital inventory of agricultural land plots in the Kemerovo Region	10	2	2022
15	Jafarpour D., Hashemi S. M. B.	Ohmic heating application in food processing: Recent achievements and perspectives	10	2	2022
16	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
17	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
18	Sheir M. A.	Innovative use of date (Phoenix dactylifera L.) press cake in the food industry	10	1	2022
19	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
20	Aslanova M. A., Semenova A. A., Derevitskaya O. K.	Formulating a functional drink with antiosteoporosis effects	9	2	2021
21	Prosekov A. Yu.	Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1)	9	2	2021
22	Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I.	Electrochemical activation as a fat rendering technology	9	1	2021
23	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
24	Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V.	Minced products from undersized sea fish: new industrial technology	9	1	2021
25	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
26	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
27	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
28	Mayurnikova L. A., Koksharov A. A., Krapiva T. V.	Food safety practices in catering during the coronavirus COVID-19 pandemic	8	2	2020
29	Genkin A. S., Mikheev A. A.	Influence of coronavirus crisis on food industry economy	8	2	2020
30	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
31	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
32	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
33	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
34	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
35	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
36	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
37	Kaur K., Chhikara N., Sharma P., Garg M. K., Panghal A.	Coconut meal: Nutraceutical importance and food industry application	7	2	2019
38	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
39	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
40	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
41	Lisina N. L., Lisina N. L.	Environmental regulations in Russian food security	7	1	2019
42	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
43	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
44	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
45	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
46	Данильчук Т. Н., Ганина В. И.	Prospects of using extremely low doses of physical factors impact in food biotechnology	6	2	2018
47	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
48	Panfilov V. A., Andreev S. P.	ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX	6	1	2018
49	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
50	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
51	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
52	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
53	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
54	E. A. Morozova , E. A. Kranzeeva , O. P. Kochneva	CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION	5	1	2017
55	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
56	V. A. Aret	USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY	5	1	2017
57	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
58	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
59	Yu. V. Golubtsova	REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS	4	2	2016
60	N. V. Osokina , E. G. Kazantseva	STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY	4	2	2016
61	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
62	A. M. Lavrov, L. A. Polikarpova	METHODOLOGICAL ASSESSMENT OF TERRITORIAL COMPETITIVE POSITIONS: CONSUMER GOODS AND SERVICES INDUSTRIES AND MARKETS INFRASTRUCTURE IN KEMEROVO REGION CASE STUDY	4	1	2016
63	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
64	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
65	Мусина О. Н., Мусина О. Н.	AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS	3	2	2015
66	Burmagina Tatyana, Gnezdilova Anna, Kurenkova Lyudmila	INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION	3	2	2015
67	Stanislavskaya Ekaterina, Melnikova Elena, Korotkov Evgeniy	PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY	3	2	2015
68	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
69	Motovilov Oleg , Motovilov Konstantin , Poznyakovskiy Valeriy, Latkova Elena	SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA)	3	1	2015
70	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
71	Короткая Е. В.	Biosensors: Design, Classification, and Applications in the Food Industry	2	2	2014
72	Zaharova L.M.	Development and Introduction of New Dairy Technologies	2	2	2014
73	Sukhikh Stanislav	Technology of Alcohol Oxidase Production From Yeast Candida Boidinii for Use in Functional Foods Intended for Withdrawal Syndrome Alleviation	2	2	2014
74	Храмцов А. Г.	Technology Development for the Food Industry: A Conceptual Model	2	1	2014
75	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
76	Reshetnik Ekaterina , Utochkina Elena	Healthy Food Products with Probiotic and Prebiotic Properties	1	1	2013
77	Shulgin Yuriy, Dolbnina N.V., Shulgina L.V., Lagenceva L.Yu.	New Technological Approaches to Canning Cephalopod Mollusks	1	1	2013
78	Renzyaeva Tamara	On the Role of Fats in Baked Flour Goods	1	1	2013