ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Авторы Название статьи Том Номер Год
1 Ageyeva N.M., Khrapov A.A., Shirshova A.A., Chemisova L.E., Ulyanovskaya E.V., Сhernutskaya E.A. The elemental profile of ciders made from different varieties of apples 12 2 2024
2 Grujić S. , Grujčić M. Factors affecting consumer preference for healthy diet and functional foods 11 2 2023
3 Shad Z., Mirhosseini H., Motshakeri M., Sanjabi M. R., Meor Hussin A. S. α-amylase from white pitaya (Hylocereus undatus L.) peel: optimization of extraction using full factorial design 9 1 2021
4 Agarkova E. Yu., Kruchinin A. G., Zolotaryov N. A., Pryanichnikova N. S., Belyakova Z. Yu., Fedorova T. V. Processing cottage cheese whey components for functional food production 8 1 2020
5 Данильчук Т. Н., Ганина В. И. Prospects of using extremely low doses of physical factors impact in food biotechnology 6 2 2018
6 Magomedov G. O., Zharkova O. V., Lobosova L. A. , Zhurakhova S. N. OPTIMIZATION OF PRESCRIPTION COMPOSITION OF JELLY MASSES USING THE SCHEFFE'S SYMPLEX PLAN 6 1 2018
7 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
8 Zimina M.I., Gazieva A.F., Pozo-Dengra J., Noskova S.Y., Prosekov A.Y. DETERMINATION OF THE INTENSITY OF BACTERIOCIN PRODUCTION BY STRAINS OF LACTIC ACID BACTERIA AND THEIR EFFECTIVENESS 5 1 2017
9 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