ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 44 статей
Строка поиска: Quality management system
Авторы Название статьи Том Номер Год
1 Soloshenko V.A., Mager S.N. Quality management in animal farming 12 2 2024
2 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
3 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
4 Kandrokov R. Kh. Effects of triticale flour on the quality of honey cookies 11 2 2023
5 Grujić S. , Grujčić M. Factors affecting consumer preference for healthy diet and functional foods 11 2 2023
6 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
7 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
8 Jafarpour D., Hashemi S. M. B. Ohmic heating application in food processing: Recent achievements and perspectives 10 2 2022
9 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
10 Bredihin S. A., Andreev V. N., Martekha A. N., Schenzle M. G., Korotkiy I. A. Erosion potential of ultrasonic food processing 9 2 2021
11 Prosekov A. Yu. Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1) 9 2 2021
12 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
13 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
14 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
15 Kondratenko V. V., Kondratenko T. Yu., Petrov A. N., Belozerov G. A. Assessing protopectin transformation potential of plant tissue using a zoned criterion space 8 2 2020
16 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
17 Genkin A. S., Mikheev A. A. Influence of coronavirus crisis on food industry economy 8 2 2020
18 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
19 Slavyanskiy A. A., Semenov E. V., Babakin B. S., Lebedeva N. N. Intensification of cooling fluid process 8 1 2020
20 Ameri A., Ekhtelat M., Shamsaei S. Microbial indices of industrial and traditional medicinal herbs in Ahvaz, Iran 8 1 2020
21 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
22 Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. Chemical composition of indigenous raw meats 7 2 2019
23 Lisina N. L., Lisina N. L. Environmental regulations in Russian food security 7 1 2019
24 Бычкова С. М., Жидкова Е. А., Эльяшев Д. В. Informational support as an element of state control of agriculture 6 2 2018
25 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
26 Хвостов А. А., Ряжских В. И., Магомедов Г. О., Журавлев А. А. Matrix dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics in Simulink 6 2 2018
27 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
28 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
29 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
30 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
31 Panfilov V. A., Andreev S. P. ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX 6 1 2018
32 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
33 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
34 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
35 Morozova E.A., Kranzeeva E.A., Kochneva O.P. CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION 5 1 2017
36 Sukhikh S.A., Krumlikov V.Y., Evsukova A.O., Asyakina L.K. FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER 5 1 2017
37 Golubtsova Y.V. PHYSICAL AND CHEMICAL INDICATORS AND MERCHANDASING ASSESSMENT OF WILD STRAWBERRY, GOOSEBERRY, CHERRY, RASPBERRY, BANANA, WILD ROSE AND KIWI 5 1 2017
38 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
39 Patrakova I.S., Gurinovich G.V. STUDY OF PROCESSES OF OXIDATION OF LIPIDS AND PROTEINS OF HALF-SMOKED SAUSAGES AT THE STAGES OF TECHNOLOGICAL PROCESSING DEPENDING ON THE COMPOSITION OF CURES 4 2 2016
40 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
41 Kuznetsova O.A. DEVELOPMENT OF INTEGRATED MODEL OF RISK ANALYSIS IN MEAT INDUSTRY 4 1 2016
42 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
43 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
44 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