ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
Article search
Search query
Parameters
Results per page
Search results: 74 articles
Search string: food crisis
Authors Title Volume Issue Year
1 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
2 Alloyarova Yuliya, Kolotova Daria, Derkach Svetlana Nutritional and therapeutic potential of functional components of brown seaweed: A review 12 2 2024
3 Danyo E. K., Ivantsova M. N., Selezneva I. S. Ionizing radiation effects on microorganisms and its applications in the food industry 12 1 2024
4 Zenu F., Bekele T. Major food-borne zoonotic bacterial pathogens of livestock origin: A review 12 1 2024
5 Eremeeva N. B. Nanoparticles of metals and their compounds in films and coatings: A review 12 1 2024
6 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
7 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
8 Grujić S. , Grujčić M. Factors affecting consumer preference for healthy diet and functional foods 11 2 2023
9 Prikhodko D. V. , Krasnoshtanova A. A. Using casein and gluten protein fractions to obtain functional ingredients 11 2 2023
10 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
11 Rada A. O., Kuznetsov A. D. Digital inventory of agricultural land plots in the Kemerovo Region 10 2 2022
12 Jafarpour D., Hashemi S. M. B. Ohmic heating application in food processing: Recent achievements and perspectives 10 2 2022
13 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
14 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
15 Sheir M. A. Innovative use of date (Phoenix dactylifera L.) press cake in the food industry 10 1 2022
16 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
17 Aslanova M. A., Semenova A. A., Derevitskaya O. K. Formulating a functional drink with antiosteoporosis effects 9 2 2021
18 Prosekov A. Yu. Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1) 9 2 2021
19 Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. Electrochemical activation as a fat rendering technology 9 1 2021
20 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
21 Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. Minced products from undersized sea fish: new industrial technology 9 1 2021
22 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
23 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
24 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
25 Mayurnikova L. A., Koksharov A. A., Krapiva T. V. Food safety practices in catering during the coronavirus COVID-19 pandemic 8 2 2020
26 Genkin A. S., Mikheev A. A. Influence of coronavirus crisis on food industry economy 8 2 2020
27 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
28 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
29 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
30 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
31 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
32 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
33 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
34 Kaur K., Chhikara N., Sharma P., Garg M. K., Panghal A. Coconut meal: Nutraceutical importance and food industry application 7 2 2019
35 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
36 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
37 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
38 Lisina N. L., Lisina N. L. Environmental regulations in Russian food security 7 1 2019
39 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
40 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
41 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
42 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
43 Данильчук Т. Н., Ганина В. И. Prospects of using extremely low doses of physical factors impact in food biotechnology 6 2 2018
44 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
45 Panfilov V. A., Andreev S. P. ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX 6 1 2018
46 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
47 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
48 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
49 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
50 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
51 E. A. Morozova , E. A. Kranzeeva , O. P. Kochneva CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION 5 1 2017
52 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
53 V. A. Aret USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY 5 1 2017
54 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
55 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
56 Yu. V. Golubtsova REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS 4 2 2016
57 N. V. Osokina , E. G. Kazantseva STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY 4 2 2016
58 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
59 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
60 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
61 Мусина О. Н., Мусина О. Н. AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS 3 2 2015
62 Burmagina Tatyana, Gnezdilova Anna, Kurenkova Lyudmila INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION 3 2 2015
63 Stanislavskaya Ekaterina, Melnikova Elena, Korotkov Evgeniy PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY 3 2 2015
64 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
65 Motovilov Oleg , Motovilov Konstantin , Poznyakovskiy Valeriy, Latkova Elena SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA) 3 1 2015
66 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
67 Короткая Е. В. Biosensors: Design, Classification, and Applications in the Food Industry 2 2 2014
68 Zaharova L.M. Development and Introduction of New Dairy Technologies 2 2 2014
69 Sukhikh Stanislav Technology of Alcohol Oxidase Production From Yeast Candida Boidinii for Use in Functional Foods Intended for Withdrawal Syndrome Alleviation 2 2 2014
70 Храмцов А. Г. Technology Development for the Food Industry: A Conceptual Model 2 1 2014
71 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
72 Reshetnik Ekaterina , Utochkina Elena Healthy Food Products with Probiotic and Prebiotic Properties 1 1 2013
73 Shulgin Yuriy, Dolbnina N.V., Shulgina L.V., Lagenceva L.Yu. New Technological Approaches to Canning Cephalopod Mollusks 1 1 2013
74 Renzyaeva Tamara On the Role of Fats in Baked Flour Goods 1 1 2013