Department Of Technology And Safety Of Food Products 1
1. Results of a comprehensive assessment of the quality of services to the population with the use of statistical methods
2. Retraction Note: Results of a comprehensive assessment of the quality of services to the population with the use of statistical methods (International Journal of System Assurance Engineering and Management, (2021), 12, 6, (1322-1333), 10.1007/s13198-021-01278-6)
3. Comparative study on the response of corn hybrids to different irrigation techniques and moisture levels
4. Modeling soil carbon accumulation in irrigated agricultural systems
5. Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis
6. Development of Technology for Producing Combined Meat Chips With Reduced Sodium Content
7. DEVELOPMENT OF TECHNOLOGY FOR COOKING BOILED SAUSAGE WITH THE ADDITION OF SOY ISOLATE AND CHICKPEA FLOUR
8. Structural modification of supply chains in the imperatives of circular economy
9. DEVELOPING A PROCEDURE FOR CONTROLLING THE RHEOLOGICAL PROPERTIES OF DOUGH DURING ITS KNEADING BASED ON A PARAMETRIC MODEL
10. Antioxidant Activity and Phenolic Content of Cereal Food Concentrates: Import Control Issues
11. Epizootiological aspects of natural nidality of Ixodes tick-borne borreliosis in the Moscow region (Russian Federation)
12. Evaluating the recovery of bioactive compounds and antioxidant activity of unripe red grape liquid extracts obtained by maceration
13. Greenhouse gas emissions from rapeseed oil ethyl and methyl esters
14. Influence of crop rotation, the treatment of crop residues, and the application of nitrogen fertilizers on soil properties and maize yield
15. Physicochemical and microbiological analysis of goose meat
16. Seed potato production regulatory framework established in top potato producing countries: Comparison of the GOST (Russia) and UNECE S-1 certification systems
17. Selecting an indicator system to assess the adequacy level of agricultural technologies
18. Study of vegetable oils and their blends using infrared reflectance spectroscopy and refractometry
19. The Effects of Heat Treatment on the Oxidation Resistance and Fatty Acid Composition of the Vegetable Oil Blend
20. The impact of growing legume plants under conditions of biologization and soil cultivation on chernozem fertility and productivity of rotation crops
21. Treated livestock wastewater influence on soil quality and possibilities of crop irrigation
22. ISOLATION OF MICROFIBERS IN THE PROCESSING OF POLYAMIDE FABRICS
23. The role of divalent iron cations in the growth, adhesive properties and extracellular adaptation mechanisms of Propionibacterium sp
24. CREATION OF A METHODOLOGY FOR DETERMINING THE INTENSITY OF MOISTURE EVAPORATION WITHIN VACUUM DRYING OF FRUITS
25. CREATION OF A METHODOLOGY FOR DETERMINING THE MOISTURE DIFFUSION COEFFICIENT WITHIN VACUUM DRYING OF FRUITS
26. Increasing Resistance and Productivity of Broiler Chickens through Probiotics
27. Analyzing the impact of competitiveness factors on increasing grain production in Kazakhstan and Russia
28. DEVISING A PRODUCTION TECHNOLOGY AND ASSESSING THE QUALITY OF GLUTEN-FREE ENERGY BARS WITH A GELLED LAYER
29. Impact of vacuum freeze-drying on the reconstituted camel milk composition
30. Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly
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