ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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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 Jafarpour D., Hashemi S. M. B. Ohmic heating application in food processing: Recent achievements and perspectives 10 2 2022
3 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
4 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
5 Sheir M. A. Innovative use of date (Phoenix dactylifera L.) press cake in the food industry 10 1 2022
6 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
7 Aslanova M. A., Semenova A. A., Derevitskaya O. K. Formulating a functional drink with antiosteoporosis effects 9 2 2021
8 Prosekov A. Y. Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1) 9 2 2021
9 Gorbacheva M. V., Tarasov V. E., Kalmanovich S. A., Sapozhnikova A. I. Electrochemical activation as a fat rendering technology 9 1 2021
10 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
11 Gorbatovskiy A. A., Rakityanskaya I. L., Kaledina M. V. Minced products from undersized sea fish: new industrial technology 9 1 2021
12 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
13 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
14 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
15 Mayurnikova L. A., Koksharov A. A., Krapiva T. V. Food safety practices in catering during the coronavirus COVID-19 pandemic 8 2 2020
16 Genkin A. S., Mikheev A. A. Influence of coronavirus crisis on food industry economy 8 2 2020
17 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
18 Samoylov A.V., Suraeva N.M., Zaytseva M.V., Rachkova V.P., Kurbanova M.N., Petrov A.N. Comparative assessment of sorbic and benzoic acid via express biotest 8 1 2020
19 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
20 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
21 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
22 Vorobyeva V.M., Vorobyeva I.S., Kochetkova A.A., Mazo V.K., Zorin S.N., Sharafetdinov K.K. Specialized hypocholesterolemic foods: Ingredients, technology, effects 8 1 2020
23 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
24 Kaur K., Chhikara N., Sharma P., Garg M., Panghal A. Coconut meal: Nutraceutical importance and food industry application 7 2 2019
25 Titov E. I., Sokolov A. Y., Litvinova E. V., Kidyaev S. N., Shishkina D. I., Baranov B. A. Dietary fibres in preventative meat products 7 2 2019
26 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
27 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
28 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
29 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
30 Данильчук Т. Н., Ганина В. И. Prospects of using extremely low doses of physical factors impact in food biotechnology 6 2 2018
31 Дунченко Н. И., Волошина Е. С., Купцова С. В., Черкасова Е. И., Сычев Р. В., Кинер К. COMPLEX ESTIMATION OF EFFECTIVENESS OF QUALITY SYSTEM PROCESSES AT FOOD INDUSTRY ENTERPRISES 6 1 2018
32 Panfilov V.A., Andreev S.P. ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX 6 1 2018
33 Sheir M. A. POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS 6 1 2018
34 Sheir M. A., Sheir M. A. PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS 6 1 2018
35 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
36 Nepovinnykh N.V., Klyukina O.N., Kodatskiy Y.A., Ptichkina N.M., Yeganehzad S. STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN 6 1 2018
37 Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A., Sheir M. A. ANTIBACTERIAL EFFECT OF COLLOIDAL SOLUTIONS OF SILVER NANOPARTICLES ON MICROORGANISMS OF CEREAL CROPS 5 1 2017
38 Sheir M. A., Sheir M. A., Sheir M. A. CATERING SERVICE AND ITS QUALITY FOR UNIVERSITY STUDENTS IN MUNICIPAL FORMATION 5 1 2017
39 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
40 Aret V.A. USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY 5 1 2017
41 Sheir M. A., Sheir M. A. CLUSTER APPROACH TO THE DEVELOPMENT OF FOOD MARKET OF THE REGION: THEORETICAL AND APPLIED ASPECTS 4 2 2016
42 Просеков А. Ю., Иванова С. А. Providing food security in the existing tendencies of population growth and political and economic instability in the world 4 2 2016
43 Golubtsova Y.V. REVIEW OF SCIENTIFIC RESEARCH RESULTS IN IDENTIFICATION OF PLANT RAW MATERIALS IN FOOD PRODUCTS 4 2 2016
44 Osokina N.V., Kazantseva E.G. STRENGTHENING OF THE ECONOMIC POWER OF THE DOMINATING ENTITIES IN THE FOOD INDUSTRY 4 2 2016
45 Морозова Е. А., Глушакова О. В., Фадеикина Н. В. FOOD CONSUMPTION AS AN INDICATOR OF THE QUALITY OF LIFE OF THE POPULATION IN REGIONS 4 1 2016
46 Федулова Е. А., Медведев А. В., Кононова С. А. MODELING OF THE AGRIBUSINESS ENTERPRISE ACTIVITY ON THE BASIS OF THE BALANCED SCORECARD 4 1 2016
47 Зобова Л. Л., Шабашев В. А. THE PROBLEM OF PROVIDING FOOD RESOURCES IN URBAN AGGLOMERATIONS (THE CASE STUDY OF THE KUZBASS AGGLOMERATION) 4 1 2016