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Результаты поиска: 98 статей
Строка поиска: food quality
| № | Авторы | Название статьи | Том | Номер | Год |
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| 1 | Rodríguez-Miranda J., Hernández-Santos B., Juárez-Barrientos J. M., Tejeda R. G., Torruco-Uco J. G., Rivadeneyra-Rodríguez J. M. , Hermenegildo-Sebastián M. A. | Leaves, stems, and seeds of black nightshade (Solanum nigrescens): Potential for functional food applications | 16 | 1 | 2028 |
| 2 | Barkovskaya I. A., Koroleva P. I., Turovskaya S. N., Illarionova E. E., Kondratenko V. V., Bliadze V. G., Yaryshev V. Yu. , Petrov A. N. | Leaves, stems, and seeds of black nightshade (Solanum nigrescens): Potential for functional food applications | 15 | 2 | 2027 |
| 3 | Sherstyukov A.G., Andreeva O.I., Tarasov V.E., Shorstkii I.A. | Recent advances in cold plasma treatment for essential oil extraction | 15 | 2 | 2027 |
| 4 | Alim M.A., Hossain I., Yesmin T., Islam M.T., Zaman R., Khan M.M. | Valorisation of dragon fruit peel in functional squash | 15 | 2 | 2027 |
| 5 | Pérez-Flores J. G. , Cervantes-Elizarrarás A., Portillo-Torres L. A. , Portillo-Torres L. A. , García-Curiel L., Pérez-Escalante E., Contreras-López E., Rangel-Vargas E., Ángel-Jijón C., Ángel-Jijón C. | Hibiscus sabdariffa L. antimicrobial compounds for food applications: A bibliometric analysis | 15 | 1 | 2027 |
| 6 | Zeleňáková L., Gabašová M., Jakabová S., Fikselová M., Ailer L., Ailer Š., Ciesarová Z., Gálik B. | Deep-fried French fries in Slovak catering: A comprehensive evaluation of nutritional benefits, health risks, and sensory-textural properties | 15 | 1 | 2027 |
| 7 | Singh S., Poonia A., Trajkovska Petkoska A., Trajkovska Petkoska A. | High-resolution accurate mass-spectrometry assay of bioactive metabolites in functional dairy dessert fortified with mahua flowers (Madhuca longifolia (L.) J.F. Macbr.) | 15 | 1 | 2027 |
| 8 | Singh M. K., Mann S., Chauhan K., Kataria A. , Toor B. S., Kumar N. | Physicochemical, functional, rheological, and thermal properties of underutilized kodo and little millet flours | 15 | 1 | 2027 |
| 9 | Omran A.A., Hassan N.S., Hanaa A.E. | Alternative sweets from cooked pulses and date products: Nutritional and quality characteristics | 14 | 2 | 2026 |
| 10 | Prosekov A. Yu. | Food security and globalization | 14 | 2 | 2026 |
| 11 | Soloshenko V. A., Mager S. N. | Prospects for livestock farming in Siberia and Far East of Russia | 14 | 2 | 2026 |
| 12 | 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 |
| 13 | El Moutaouakil K., Falih N., Doumi K. | Predictive analytics of cattle behavior using machine learning techniques: A case study | 14 | 1 | 2026 |
| 14 | 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 |
| 15 | 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 |
| 16 | Andreeva O. I. , Shorstkii I. A. | Innovative physical techniques in freeze-drying | 13 | 2 | 2025 |
| 17 | Albay Z., Çelebi M., Şimşek B. | Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt | 13 | 2 | 2025 |
| 18 | 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 |
| 19 | Alloyarova Yu. V., Kolotova D. S., Derkach S. R. | Nutritional and therapeutic potential of functional components of brown seaweed: A review | 12 | 2 | 2024 |
| 20 | Soloshenko V. A., Mager S. N. | Quality management in animal farming | 12 | 2 | 2024 |
| 21 | 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 |
| 22 | Danyo E. K., Ivantsova M. N., Selezneva I. S. | Ionizing radiation effects on microorganisms and its applications in the food industry | 12 | 1 | 2024 |
| 23 | Zenu F., Bekele T. | Major food-borne zoonotic bacterial pathogens of livestock origin: A review | 12 | 1 | 2024 |
| 24 | Eremeeva N. B. | Nanoparticles of metals and their compounds in films and coatings: A review | 12 | 1 | 2024 |
| 25 | 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 |
| 26 | 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 |
| 27 | 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 |
| 28 | Kandrokov R. Kh. | Effects of triticale flour on the quality of honey cookies | 11 | 2 | 2023 |
| 29 | Grujić S. , Grujčić M. | Factors affecting consumer preference for healthy diet and functional foods | 11 | 2 | 2023 |
| 30 | 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 |
| 31 | Prikhodko D. V. , Krasnoshtanova A. A. | Using casein and gluten protein fractions to obtain functional ingredients | 11 | 2 | 2023 |
| 32 | 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 |
| 33 | Rada A. O., Kuznetsov A. D. | Digital inventory of agricultural land plots in the Kemerovo Region | 10 | 2 | 2022 |
| 34 | 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 |
| 35 | Jafarpour D., Hashemi S. M. B. | Ohmic heating application in food processing: Recent achievements and perspectives | 10 | 2 | 2022 |
| 36 | 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 |
| 37 | 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 |
| 38 | Sheir M. A. | Innovative use of date (Phoenix dactylifera L.) press cake in the food industry | 10 | 1 | 2022 |
| 39 | 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 |
| 40 | 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 |
| 41 | Aslanova M. A., Semenova A. A., Derevitskaya O. K. | Formulating a functional drink with antiosteoporosis effects | 9 | 2 | 2021 |
| 42 | Prosekov A. Yu. | Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1) | 9 | 2 | 2021 |
| 43 | 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 |
| 44 | Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. | Electrochemical activation as a fat rendering technology | 9 | 1 | 2021 |
| 45 | 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 |
| 46 | 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 |
| 47 | Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. | Minced products from undersized sea fish: new industrial technology | 9 | 1 | 2021 |
| 48 | 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 |
| 49 | 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 |
| 50 | 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 |
| 51 | Velemir A., Mandić S., Vučić G., Savanović D. | Effects of non-meat proteins on the quality of fermented sausages | 8 | 2 | 2020 |
| 52 | Mayurnikova L. A., Koksharov A. A., Krapiva T. V. | Food safety practices in catering during the coronavirus COVID-19 pandemic | 8 | 2 | 2020 |
| 53 | Genkin A. S., Mikheev A. A. | Influence of coronavirus crisis on food industry economy | 8 | 2 | 2020 |
| 54 | 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 |
| 55 | 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 |
| 56 | 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 |
| 57 | 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 |
| 58 | Ameri A., Ekhtelat M., Shamsaei S. | Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran | 8 | 1 | 2020 |
| 59 | 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 |
| 60 | 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 |
| 61 | 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 |
| 62 | Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. | Chemical composition of indigenous raw meats | 7 | 2 | 2019 |
| 63 | Kaur K., Chhikara N., Sharma P., Garg M. K., Panghal A. | Coconut meal: Nutraceutical importance and food industry application | 7 | 2 | 2019 |
| 64 | 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 |
| 65 | 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 |
| 66 | 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 |
| 67 | Lisina N. L., Lisina N. L. | Environmental regulations in Russian food security | 7 | 1 | 2019 |
| 68 | 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 |
| 69 | 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 |
| 70 | 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 |
| 71 | 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 |
| 72 | 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 |
| 73 | Данильчук Т. Н., Ганина В. И. | Prospects of using extremely low doses of physical factors impact in food biotechnology | 6 | 2 | 2018 |
| 74 | 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 |
| 75 | 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 |
| 76 | 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 |
| 77 | Panfilov V. A., Andreev S. P. | ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX | 6 | 1 | 2018 |
| 78 | 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 |
| 79 | 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 |
| 80 | 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 |
| 81 | 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 |
| 82 | 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 |
| 83 | 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 |
| 84 | 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 |
| 85 | Morozova E.A., Kranzeeva E.A., Kochneva O.P. | CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION | 5 | 1 | 2017 |
| 86 | Glushakova O.V., Fadeykina N.V., Baranova I.V., Tsygankov K.Y., Mikhailov V.V. | 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 |
| 87 | Golubtsova Y.V. | PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI | 5 | 1 | 2017 |
| 88 | Aret V.A. | USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY | 5 | 1 | 2017 |
| 89 | Fedulova E.A., Medvedev A.V., Kosinskiy P.D., Kononova S.A., Pobedash P.N. | CLUSTER APPROACH TO THE DEVELOPMENT OF FOOD MARKET OF THE REGION: THEORETICAL AND APPLIED ASPECTS | 4 | 2 | 2016 |
| 90 | 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 |
| 91 | Prosekov A.Y., Ivanova S.A. | Providing food security in the existing tendencies of population growth and political and economic instability in the world | 4 | 2 | 2016 |
| 92 | Golubtsova Y.V. | REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS | 4 | 2 | 2016 |
| 93 | Osokina N.V., Kazantseva E.G. | STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY | 4 | 2 | 2016 |
| 94 | 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 |
| 95 | 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 |
| 96 | Fedulova E.A., Medvedev A.V., Kosinskiy P.D., Kononova S.A., Pobedash P.N. | MODELING OF THE AGRIBUSINESS ENTERPRISE ACTIVITY ON THE BASIS OF THE BALANCED SCORECARD | 4 | 1 | 2016 |
| 97 | 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 |
| 98 | Zobova L.L., Shabashev V.A. | THE PROBLEM OF PROVIDING FOOD RESOURCES IN URBAN AGGLOMERATIONS (THE CASE STUDY OF THE KUZBASS AGGLOMERATION) | 4 | 1 | 2016 |