V M Gorbatov Federal Research Center For Food Systems 1

1. INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT
2. DETERMINATION Of ANTIOXIDANTS In HERBAL SUPPLEMENTS By HPLC and X-RAY ELECTROMAGNETIC FIELD DETECTOR In A SCANNING ELECTRON MICROSCOPE SYSTEM
3. Food safety and food security through predictive microbiology tools: a short review
4. Improving meat quality and safety: innovative strategies
5. Ultrasound-assisted innovations in protein processing: review
6. Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society
7. Random optimization of the green closed chain supply chain of perishable products
8. The effect of technological parameters on functional, technological and physicochemical indicators of horse meat minces with added chicken combs
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