Showing 1 - 20 results of 294 for search 'Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems', query time: 0.98s Refine Results
  1. 1
    The influence of storage conditions on the dynamics of physicochemical markers of champignon (<i>Agaricus bisporus</i>) quality

    The influence of storage conditions on the dynamics of physicochemical markers of champignon (<i>Agaricus bisporus</i>) quality by N. E. Posokina, O. V. Bessarab, O. V. Karastoyanova, N. V. Korovkina

    Published 2024-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  2. 2
    RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES

    RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES by I M. Pochitskaya, A. P. Laktionova, V. L. Roslik

    Published 2019-01-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  3. 3
    Production and biochemical characterization of freeze-dried blueberry juice from enzymatically processed berries

    Production and biochemical characterization of freeze-dried blueberry juice from enzymatically processed berries by E. A. Alekseenko, N. Yu. Karimova, G. V. Semenov, I. S. Krasnova, O. E. Bakumenko

    Published 2024-04-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  4. 4
    STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE

    STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE by I. T. Smykov

    Published 2019-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  5. 5
    Biscuits enriched with the edible powder of Angoumois grain moth (<i>Sitotroga cerealella</i>): Optimization, characterization and consumer perception assessment

    Biscuits enriched with the edible powder of Angoumois grain moth (<i>Sitotroga cerealella</i>): Optimization, characterization and consumer perception assessment by S. M. Mohsen, A. Ashraf, S. S. Ahmed, T. G. Abedelmaksoud

    Published 2024-04-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  6. 6
    AN EFFECT OF STORAGE AND TRANSPORTATION TEMPERATURE ON QUANTITATIVE AND QUALITATIVE COMPOSITION OF MICROFLORA OF PLANT PRODUCTS

    AN EFFECT OF STORAGE AND TRANSPORTATION TEMPERATURE ON QUANTITATIVE AND QUALITATIVE COMPOSITION OF MICROFLORA OF PLANT PRODUCTS by S. V. Avilova, V. N. Kornienko, A. A. Gryzunov, A. A. Vankova

    Published 2019-12-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  7. 7
    ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN

    ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN by T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova

    Published 2019-07-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  8. 8
    Identification of the yeast strain cystobasidium slooffiae isolated from the cake test sample

    Identification of the yeast strain cystobasidium slooffiae isolated from the cake test sample by A. E. Bazhenova, O. S. Rudenko, M. A. Pesterev, N. A. Shcherbakova, S. Yu. Misteneva

    Published 2021-07-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  9. 9
    Behind bars: Evaluating the nutritional landscape — A review of dietary patterns provided in correctional facilities

    Behind bars: Evaluating the nutritional landscape — A review of dietary patterns provided in correctional facilities by K. Sanjeet, S. Mishra

    Published 2025-02-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  10. 10
    Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex

    Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex by I. S. Vitol, E. P. Meleshkina, G. N. Pankratov

    Published 2023-01-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  11. 11
    Overview of instrumental methods used in the field of food analysis

    Overview of instrumental methods used in the field of food analysis by L. N. Rozhdestvenskaya, S. P. Romanenko, I. O. Lomovsky, A. P. Lachugin

    Published 2025-02-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  12. 12
    The use of alternative protein sources in quail diets: A review

    The use of alternative protein sources in quail diets: A review by M. A. Polubesova, E. V. Mechtaeva, A. D. Chernov, V. Yu. Sitnov, A. Z. Zhuravleva

    Published 2024-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  13. 13
    Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria

    Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria by S. T. Bykova, T. G. Kalinina, T. V. Bushueva, T. E. Borovik

    Published 2021-01-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  14. 14
    Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses

    Impact of changes in the fat phase on the peculiarities of the formation of quality indicators of semi-hard and hard cheeses by V. A. Mordvinova, E. V. Topnikova, E. S. Danilova, I. L. Ostroukhova

    Published 2023-01-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  15. 15
    Regional specificity of Algerian olive oil

    Regional specificity of Algerian olive oil by H. Ghernoug, I. M. Chernukha, D. A. Utyanov

    Published 2023-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  16. 16
    Balance of protein supplements according to the criterion of convertible protein

    Balance of protein supplements according to the criterion of convertible protein by S. V. Zverev, M. A. Nikitina

    Published 2019-04-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  17. 17
    Possibility of using natural cheeses for pizza production

    Possibility of using natural cheeses for pizza production by G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin

    Published 2023-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  18. 18
    Sulfur dioxide in white sugar: Source of income, reference values

    Sulfur dioxide in white sugar: Source of income, reference values by L. I. Belyaeva, M. K. Pruzhin, A. V. Ostapenko, A. S. Vlasenko

    Published 2024-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  19. 19
    Historical and statistical data on the development of the domestic alcoholic beverages industry

    Historical and statistical data on the development of the domestic alcoholic beverages industry by S. A. Khurshudyan, K. V. Kobelev, A. E. Ryabova

    Published 2021-01-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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  20. 20
    Products of whole grain processing and prospects of their use in production of flour confectionery

    Products of whole grain processing and prospects of their use in production of flour confectionery by S. Yu. Misteneva

    Published 2022-10-01
    “…Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems…”
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