ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 35 статей
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Авторы Название статьи Том Номер Год
1 Perevozchikova M. A. , Domsky I. A., Sergeyev A. A. Hematological parameters of free-ranging moose Alces alces (Linnaeus 1758) (Ruminantia, Cervidae) 12 1 2024
2 Giro T. M., Ilina L. A., Ilina L. A., Kulikovsky A. V., Ziruk I. V., Giro A. V. Molecular genetic studies of microbiocenosis and microstructure of jejunum wall in young rams grown on biofortified feed additives 10 2 2022
3 Rimareva L. V., Serba E. M., Overchenko M. B., Shelekhova N. V., Ignatova N. I., Pavlova A. A. Enzyme complexes for activating yeast generation and ethanol fermentation 10 1 2022
4 Sadovoy V. V., Shchedrina T. V., Trubina I. A., Morgunova A. V., Franko E. P., Sadovoy V. V. Cooked sausage enriched with essential nutrients for the gastrointestinal diet 9 2 2021
5 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
6 Salishcheva O. V., Prosekov A. Yu. Antimicrobial activity of mono- and polynuclear platinum and palladium complexes 8 2 2020
7 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
8 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
9 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
10 Bogdanov V. D., Simdyankin A. A. Thermal properties of commercial hydrobionts’ tissues in the freezing process 7 2 2019
11 Chernukha I. M., Kovalev L. I., Mashentseva N. G., Kovaleva M. A., Vostrikova N. L. Detection of protein aggregation markers in raw meat and finished products 7 1 2019
12 Донник И. М., Вафин Р. Р., Галстян А. Г., Кривоногова А. С., Шаева А. Ю., Гильманов Х. Х., Каримова Р. Г., Тюлькин С. В., Кузьмак Я. Genetic identification of bovine leukaemia virus 6 2 2018
13 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
14 Khvorova L. S., Lukin N. D., Baranova L. V. GLUCOSE NUCLEATION IN THE PRESENCE OF SURFACE ACTIVE AGENTS 6 1 2018
15 Vostrikova N. L., Chernukha I. M. IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS 6 1 2018
16 Aleksanyan I. Yu., Titov E. I., Nugmanov A. Kh.-Kh., Kalmanovich S. A., Maksimenko Yu. A., Hadjisimu P. INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS 6 1 2018
17 Dolganyuk V.F., Noskova S.Y., Chaplygin O.S. ESTIMATION OF QUALITY AND EFFICIENCY OF APPLICATION OF A POULTRY FEED SUPPLEMENT IN FEEDING HUBBARD BROILER CHICKENS 5 2 2017
18 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
19 Fedosova A.N., Kaledina M.V. NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM 5 2 2017
20 Egorova E.Y., Khmelev V.N., Morozhenko Y.V., Reznichenko I.Y. PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION 5 2 2017
21 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
22 Averyanova E.V., Shkolnikova M.N., Frolov A.V. DEPENDENCE OF PURIFIED RUTIN QUALITY ON ACTIVATED CARBON BRAND 5 1 2017
23 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
24 Golubtsova Y.V. REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS 4 2 2016
25 Khramtsov A.G. SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016
26 Vostrikova N.L., Chernukha I.M., Kulikovskiy A.V., Shishkin S.S. STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION 4 2 2016
27 Lebedev L.R., Kosogova T.A., Teplyakova T.V., Kriger A..., Elchaninov V.V., Belov A.N., Koval' A.D. STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (Irpex lacteus (Fr.) Fr.) 4 2 2016
28 Krasnova T.A., Gora N.V., Golubeva N.S. BEER QUALITY ASSURANCE BY CONTROLLING WORT POLYPHENOLIC CONTENT WITH ADSORPTION METHOD 4 1 2016
29 Потапенко Е.В., Оботурова Н.П., Евдокимов И.А., Серов А.В. EFFICIENCY OF ADDING ESSENTIAL MICRONUTRIENTS TO THE DIET OF BROILER CHICKENS 3 2 2015
30 Тихонов С. Л. ABOUT THE QUALITY OF MEAT WITH PSE AND DFD PROPERTIES 3 1 2015
31 Храмцов А. Г. GLYCOOMICS CLUSTERS OF LACTOSE AND ITS DERIVATIVES IN NANOTECHNOLOGY OF LIVING CULTURES 3 1 2015
32 Короткая Е. В. Biosensors: Design, Classification, and Applications in the Food Industry 2 2 2014
33 Иванова С. А. Studing the Foaming of Protein Solutions by Stochastic Methods 2 2 2014
34 Шульгин Ю.П., Долбнина Н.В., Шульгина Л.В., Лаженцева Л.Ю. Новые технологические подходы при консервировании головоногих моллюсков 1 1 2013
35 Рензяева Т.В. О роли жиров в выпеченных мучных изделиях 1 1 2013