ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Результаты поиска: 41 статей
Строка поиска: agricultural products
Авторы Название статьи Том Номер Год
1 Rada A. O., Kuznetsov A. D. Digital inventory of agricultural land plots in the Kemerovo Region 10 2 2022
2 Sheir M. A. Innovative use of date (Phoenix dactylifera L.) press cake in the food industry 10 1 2022
3 Hien B. T. T., Diem P. T., Tung L. A., Huong T. T., Hoang N. H., Bat N. K., Nghia N. V. Optimizing enzymatic hydrolysis for feed production from catfish by-products 10 1 2022
4 Ageyeva N. M., Tikhonova A. N., Burtsev B. V., Biryukova S. A., Globa E. V. Grape pomace treatment methods and their effects on storage 9 2 2021
5 Volkov V. V., Mezenova O. Y., Moersel J., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value 9 1 2021
6 Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. Minced products from undersized sea fish: new industrial technology 9 1 2021
7 Althagafi A. M., Alshegifi H. M., Qussyier T. S., Tobaiqy M., Mariod A. A. Mycotoxin-contaminated food and feed in Saudi Arabia: review of occurrence and toxicity 9 1 2021
8 Bazhenova B. A., Zhamsaranova S. D., Zabalueva Y. Y., Gerasimov A. V., Zambulaeva N. D. Effects of lingonberry extract on the antioxidant capacity of meat paste 8 2 2020
9 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
10 Genkin A. S., Mikheev A. A. Influence of coronavirus crisis on food industry economy 8 2 2020
11 Hematian A., Nouri M., Dolatabad S. S. Kashk with caper (Capparis spinosa L.) extract: quality during storage 8 2 2020
12 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
13 Gurinovich G.V., Patrakova I.S., Seregin S.A., Gargaeva A.G., Alekseevnina O.Y., Myshalova O.M., Patshina M.V. Biological value of semi-smoked sausages with cedar oil cake 8 1 2020
14 Uzakov Y.M., Kaldarbekova M.A., Kuznetsova O.N. Improved technology for new-generation Kazakh national meat products 8 1 2020
15 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
16 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
17 Glukhikh V.V., Buryndin P.S., Artyemov A.V., Savinovskih A.V., Krivonogov P.S., Krivonogova A.S. Plastics: physical-and-mechanical properties and biodegradable potential 8 1 2020
18 Lisitsyn A.B., Chernukha I.M., Nikitina М.А. Russian methodology for designing multicomponent foods in retrospect 8 1 2020
19 Ramezani H., Abhari K., Pilevar Z., Hedayat H., Mohammadi A. Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage 8 1 2020
20 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
21 Minevich I. E., Osipova L. L., Nechiporenko A. P., Melnikova M. I., Tsyganova T. B. IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products 7 2 2019
22 Khramtsov A. G. New technological paradigm of the Russian dairy industry: formation principles under globalisation 7 2 2019
23 Симакова И. В., Гиро Т. М., Васильев А. А. Ensuring the safety of the lipid fraction of semi-finished products of a high degree of preparation from fatty fish raw materials 6 2 2018
24 Арет В. А., Кременевская М. И., Круподеров А. Ю., Соснина О. А., Чибиряк В. П., Сазонов В. А. Intensification of thermal and rheological processes in a scraped-surface apparatus 6 2 2018
25 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
26 Valenta R., Dorofeeva Y. Sport nutrition: the role of macronutrients and minerals in endurance exercises 6 2 2018
27 Sheir M. A., Sheir M. A., Sheir M. A. DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS 6 1 2018
28 Panfilov V.A., Andreev S.P. ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX 6 1 2018
29 Sheir M. A. POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS 6 1 2018
30 Sheir M. A., Sheir M. A. PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS 6 1 2018
31 Sheir M. A. ROLE OF ORGANIC PRODUCTS IN THE IMPLEMENTATION OF THE STATE POLICY OF HEALTHY NUTRITION IN THE RUSSIAN FEDERATION 6 1 2018
32 Syromyatnikov M.Y., Kokina A.V., Savinkova O.V., Panevina A.V., Solodskikh S.A., Orlova M.V., Grabovich M.Y., Starkov A.A., Popov V.N. STUDY OF THE MICROBIOLOGICAL COMPOSITION OF DAIRY PRODUCTS AND MAYONNAISE USING DNA BARCODING AND METABARCODING 6 1 2018
33 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
34 Sheir M. A., Sheir M. A., Sheir M. A. MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION 5 2 2017
35 Kharitonov V.D., Burlev M.Y., Kuznetsov P.V., Mertin P. SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES 5 2 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 Egorova E.Y., Morozhenko Y.V., Reznichenko I.Y. IDENTIFICATION OF AROMATIC ALDEHYDES IN THE EXPRESS ASSESSMENT OF QUALITY OF HERBAL DISTILLED DRINKS 5 1 2017
38 Golubtsova Y.V. REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS 4 2 2016
39 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
40 Khramtsov A.G. AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY 4 1 2016
41 Galstyan A.G., Petrov A.N., Semipyatniy V.K. THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID” 4 1 2016