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| Issue |
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| Vol 33, No 1 (2025) |
Prospects for the combined use of Pseudomonas koreensis and Pseudomonas plecoglossicida for biological enrichment of plants with nitrogen |
Abstract
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Yuliya Renatovna Serazetdinova, Natalia Nikolaevna Bogacheva, Konstantin Valerievich Karchin, Olga Alexandrovna Isachkova, Olga Alexandrovna Neverova, Lyudmila Konstantinovna Asyakina |
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| No 4 (2023) |
Rhizobacteria for Reducing Biotic Stress in Spring Wheat (Triticum aestivum L.) Caused by Phytopathogenic Fungi |
Abstract
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Yuliya Renatovna Serazetdinova, Natalya Vyacheslavovna Fotina, Lyudmila Konstantinovna Asyakina, Irina Sergeevna Milentyeva, Alexander Yurievich Prosekov |
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| No 3 (2023) |
Oat Grain Fusariosis and Identification of Toxin Antigens in Plant-based Drinks |
Abstract
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Larisa N. Kharlamova, Marina Yu. Sinelnikova, Daria Yu. Matveeva |
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| No 4 (2023) |
Ultrasonic Cavitation and Its Potential Impact on Microflora: A Systematic Scoping Review |
Abstract
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Kondratenko Yurievna Kondratenko, Vladimir Vladimirovich Kondratenko, Madina Nasrudinovna Kurbanova, Lyubov Karpovna Patsyuk |
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| No 2 (2023) |
Determination of the Feasibility of Preliminary Decationization of Plant Raw Materials for Enzymatic Fragmentation of the Protopectin Complex |
Abstract
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Vladimir V. Kondratenko, Tatyana Yu. Kondratenko |
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| No 2 (2023) |
The Influence of the Method of Obtaining Extracts From Cereal Bran for the Enzymative Activity of Saccharomyces Cerevisiae W-34/70 |
Abstract
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Larisa V. Permyakova, Irina Yu. Sergeeva, Igor A. Korotky, Sergey S. Lashitsky, Larisa A. Ryabokoneva |
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| No 2 (2023) |
Killer Toxins of Ascomycete Yeast Suppressing Phytopathogenic Fungi Botrytis cinerea |
Abstract
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Valeria A. Shagalova, Mikhail M. Vustin, Natalia G. Mashentseva |
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| No 1 (2023) |
Formation of the Aromatic Profile of Brewing Products: Scoping Review |
Abstract
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Irina N. Gribkova, Irina V. Lazareva |
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| No 1 (2023) |
Molecular in Silico Screening and Docking of Potential Inhibitors of Enzyme Activity of Plant Raw Materials |
Abstract
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Nikolay V. Ivanov |
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| No 4 (2022) |
Determination of the proteolytic activity of lactic acid bacteria and identification of proteinase genes |
Abstract
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Аnna V. Коvrijhnykh, Dmitry A. Afanasyev, Mahboobeh Ahangaran, Mahmood Gharaviri, Irina M. Chernukha, Natalya G. Mashentseva, Natalya V. Vasilievich |
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| No 4 (2022) |
Evaluation of the Potential of Propionic Acid Bacteria for Obtaining Postbiotics |
Abstract
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Anna V. Begunova, Nikolay A. Zhizhin |
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| No 4 (2022) |
Methodological Approach to Determine the Sequence of Enzymes for Plant Tissue Polyglycan Complex Fragmentation |
Abstract
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Vladimir V. Kondratenko, Tatiana Yu. Kondratenko |
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| No 3 (2022) |
Introduction the Principle of Saturation Additionality for Enzymatic Process into the Methodology of Plants Raw Materials Complete Processing |
Abstract
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Andrey N. Petrov, Tatyana Yu. Kondratenko |
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| No 2 (2022) |
Antioxidant Activity as a Functional Advantage of a Fermented Milk Product During Storage |
Abstract
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| No 3 (2022) |
Probiotic Properties Study of Bacterial Concentrate |
Abstract
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Tuyana N. Zandanova |
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| No 2 (2022) |
Substantiation of additional requirements for the air of working areas to improve the safety of flour confectionery products |
Abstract
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Oksana S. Rudenko, Alla E. Bazhenova, Nikolay B. Kondratyev, Natalia A. Scherbakova, Mikhail A. Pesterev |
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| No 3 (2022) |
Identification of Native Microflora of Wheat Bran: Bacterial Isolates are Potential Industrial Producers |
Abstract
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Olga P. Sverdlova, Nataliya Yu. Sharova, Artem O. Prichepa, Svetoslav I. Loskutov, Anastasiya A. Printseva |
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| No 1 (2022) |
Features of dough maturation and bread quality formation with Armillaria mellea mycelium biomass |
Abstract
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Denis V. Minakov, Lyudmila A. Kozubaeva, Svetlana S. Kuzmina, Elena Yu. Egorova |
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| No 1 (2022) |
Твердофазная биоконверсия целлюлозосодержащего сырья с использованием дрожжей |
Abstract
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, , , , |
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| No 4 (2021) |
Amoxicillin and Acidic Acid: Effective Medicines for Animal Health Protection |
Abstract
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Aleksandr A. Komarov, Sergey V. Engashev, Ekaterina S. Engasheva, Damir I. Udavliev, Mikhail A. Egorov, Boris V. Usha, Renat N. Selimov, |
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| No 2 (2021) |
Inhibition of lipolytic activity in model food systems |
Abstract
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Mikhail A. Lavrukhin, Oksana S. Rudenko, Nikolay B. Kondratyev, Alla E. Bazhenova, Maxim V. Osipov |
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| No 4 (2020) |
Amino Acid Composition of Protein Concentrates from Secondary Products of Food Production and Alternative Raw Materials |
Abstract
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R. Ulanova, V. Kolpakova, D. Kulikov, E. Evlagina |
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| No 4 (2020) |
Predicting the Development of Clamp Rot of Sugar Beet Depending on the Parameters of the Environment |
Abstract
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L. Korobova, N. Kulneva |
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| No 1 (2021) |
Monitoring of Water Activity in Lactulose-Containing Serum Technology |
Abstract
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Elena I. Ponomareva, Sergey A. Titov, Vladimir N. Zhdanov, Julia P. Gubareva, Darina A. Tereshchenko |
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| No 2 (2020) |
The Study of Suitability of Milk of the Samara Region for Cheese Preparation |
Abstract
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A. V. Borisova, K. V. Polykarpova |
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| No 2 (2020) |
Influence of Different Temperature Values on the Morphological Properties of Saccharomyces сerevisiae Yeast |
Abstract
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E. A. Islammagomedova, E. A. Khalilova, S. T. Kotenko, R. Z. Gasanov, A. A. Abakarova, D. A. Aliverdieva |
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| No 2 (2020) |
Factors Affecting the Electric Charge of Yeast Cells Saccharomyces Cerevisiae |
Abstract
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T. V. Meledina, D. V. Manshin, O. V. Golovinskaia, R. Harbah, V. A. Ivanova, A. A. Morozov |
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| No 2 (2020) |
The Use of Fullerenes in the Storage and Drying of Apples |
Abstract
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T. V. Shevchenko, Y. V. Ustinova, V. P. Yustratov, M. S. Bezrukov, D. E. Vasilenko |
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| No 1 (2018) |
Consortium of Bacteria as a Basis for Creating Probiotic Additives for Livestock Production |
Abstract
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L. R. Arifullina, G. S. Volkova |
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| No 1 (2018) |
On Technological Qualities of Sugar Beet Affected by Vascular Bacteriosis |
Abstract
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G. V. Agafonov, N. G. Kulneva, L. N. Putilina |
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| No 2 (2018) |
The Use of Natural Naphthoquinones in Foods of Animal Origin |
Abstract
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D. L. Klabukova, N. G. Mashentseva, V. A. Budayeva |
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| No 1 (2019) |
Characteristics of the Microflora of Saline Soils of Armenia |
Abstract
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S. Gh. Keleshyan, Z. V. Karapetyan, A. G. Toplaghaltsyan, G. Ye. Avetisova, L. H. Melkonyan, V. T. Ghochikyan |
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| No 2 (2018) |
Screening of Bacteriocin-Producing Strains of Lactic Acid Bacteria to Create a Drug with Antimicrobial Properties |
Abstract
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G. S. Volkova, A. P. Belekchi |
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| No 1 (2019) |
Effects of Enzymatic Transglycosylation of Steviol Glycosides on Their Taste Profile |
Abstract
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K. V. Chkhan, M. B. Moiseyak |
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| No 2 (2018) |
Evaluation of the Biochemical Composition of Soya Grain and Dry Biomass of Soya Seedlings in a Comparatively-varietal Aspect |
Abstract
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O. V. Litvinenko, O. V. Skripko |
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| No 1 (2019) |
Diagnosis of Fruit and Berry Raw Materials Using DNA-Test Systems |
Abstract
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A. Yu. Prosekov, Y. V. Golubtsova |
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| No 2 (2018) |
Obtaining Biologically Active Additives Based on Enriched Yeast Biomass |
Abstract
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E. M. Serba, E. N. Sokolova, N. A. Fursova, G. S. Volkova, J. A. Borshheva, E. I. Kurbatova, E. V. Kuksova |
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| No 2 (2019) |
The Development of Multicomponent Canned Milk on The Basis of a Combination of Raw Materials of Animal and Vegetable Origin |
Abstract
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M. P. Schetinin, Z. R. Khodyreva, E. M. Schetinina |
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| No 3 (2018) |
Histological and Microbiological Assessment of Smoked Sausage Products |
Abstract
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N. G. Mashentseva, I. M. Chernukha, D. A. Afanasyev, L. A. Ilina, T. A. Ryazanova, V. A. Romanova, T. G. Kuznetsova |
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| No 3 (2019) |
Research of the Pectolytic Ability of Saccharomyces Cerevisiae Yeast |
Abstract
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A. N. Fedosova, M. V. Kaledina, N. P. Shevchenko, L. V. Voloshenko, I. A. Baydina, N. S. Trubchaninova |
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| No 3 (2018) |
Influence of Various Concentrations of Humic acids on the Formation of Safety and Commodity-Technological Qualities of Broiler Chicken Meat |
Abstract
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I. V. Simakova, A. A. Vasiliev, K. V. Korsakov, L. Yu. Gulyaevа |
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| No 3 (2019) |
Studying the prebiotic properties of a fermented milk product enriched with inulin and chromium preparations |
Abstract
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L. G. Eliseeva, N. N. Yatsenko |
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| No 4 (2018) |
Ensuring the Microbiological Safety of Food Products with The Use of Ionization Radiation |
Abstract
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E. D. Goryacheva, A. Yu. Kolokolova, N. V. Ilyukhina |
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| No 1 (2020) |
The Influence of Enzymatic Processing on a Quality of the Technological Juices in the Production of Sugar from the Bacterially Infected Sugar Beet |
Abstract
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L. I. Belyaeva, M. K. Pruzhin, A. V. Ostapenko, V. N. Labuzova |
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| No 4 (2018) |
Advantages of Using Colloidal Silver in Toothpaste |
Abstract
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E. A. Borisenko, S. N. Butova |
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| No 1 (2020) |
Determining the Effectiveness of Wheat Bran Conversion Methods for Use in Food Technology |
Abstract
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N. A. Pogorelova, N. B. Gavrilova, E. A. Rogachev, E. M. Schetinina |
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| No 4 (2018) |
Impact of Yogurt Enriched with Protein, Betulin and Bioflavonoids on Growth and Biochemical Indices of Blood in Experimental Animals |
Abstract
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Z. S. Zobkova, T. P. Fursova, E. A. Kotenkova, D. V. Zenina |
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| No 1 (2020) |
Research of Influence of Preparaion “Biopag” on the Microbiological State and Losses from Diseases of Tuber Potatoes at Storage |
Abstract
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O. V. Savina, V. I. Krishtafovich, N. V. Baydova, E. A. Buranova |
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