| Issue | Title | |
| Vol 8, No 2 (2023) | Salmonella enterica species isolated from local foodstuff and patients suffering from foodborne illness: Surveillance, antimicrobial resistance and molecular detection | Abstract PDF (Eng) |
| Z. A. AlShaheeb, Z. A. Thabit, A. G. Oraibi, A. A. Baioumy, T. G. Abedelmaksoud | ||
| Vol 5, No 4 (2020) | A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization | Abstract PDF (Eng) |
| A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev, T. A. Sarantsev | ||
| Vol 4, No 4 (2019) | A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect | Abstract PDF (Eng) |
| A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova | ||
| Vol 9, No 4 (2024) | A review of the irradiation effect on the quality and safety of different types of meat | Abstract PDF (Rus) |
| H. M. Qadr, N. F. Salih | ||
| Vol 5, No 1 (2020) | A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE | Abstract PDF (Eng) |
| Konstantin A. Lehukov, Sergei S. Tsikin | ||
| Vol 6, No 1 (2021) | A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials | Abstract PDF (Eng) |
| A. K. Kakimov, Zh. S. Yessimbekov, B. K. Kabdylzhar, A. K. Suychinov, A. M. Baikadamova | ||
| Vol 5, No 3 (2020) | A system approach to simulation of individual food products | Abstract PDF (Eng) |
| A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina | ||
| Vol 5, No 1 (2020) | ABOUT A «DIGITAL TWIN» OF A FOOD PRODUCT | Abstract PDF (Eng) |
| Marina A. Nikitina, Irina M. Chernukha, Andrey B. Lisitsyn | ||
| Vol 5, No 3 (2020) | Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products | Abstract PDF (Eng) |
| E. V. Kryuchenko, Yu. A. Kuzlyakina, V. S. Zamula, I. M. Chernukha | ||
| Vol 2, No 1 (2017) | ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS | Abstract PDF (Rus) PDF (Eng) |
| E. K. Tunieva, N. A. Gorbunova | ||
| Vol 5, No 2 (2020) | An effect of anti-stress feed additives on broiler productivity and meat quality | Abstract PDF (Eng) |
| E. A. Miftakhutdinova, S. L. Tikhonov, N. V. Tikhonova, R. T. Timakova | ||
| Vol 6, No 3 (2021) | An effect of food additives on microbiome | Abstract PDF (Eng) |
| V. Yu. Kornienko, M. Yu. Minaev | ||
| Vol 5, No 2 (2020) | An effect of the animal condition after gas stunning on quality of slaughter products from Large White pigs | Abstract PDF (Eng) |
| A. A. Semenova, A. I. Sinichkina, I. V. Kozyrev, T. M. Mittelstein | ||
| Vol 2, No 3 (2017) | AN EFFECT OF THE ELECTROMAGNETIC TREATMENT ON OXIDATIVE STABILITY AND MICROBIOLOGICAL SAFETY OF MEAT SEMI-PREPARED PRODUCTS | Abstract PDF (Rus) PDF (Eng) |
| Marietta A. Aslanova, Andrei S. Dydykin, Lilija V. Fedulova, Olga K. Derevitskaya | ||
| Vol 6, No 2 (2021) | An effect of the recipe composition on minced meat properties | Abstract PDF (Eng) |
| E. V. Tsaregorodtseva | ||
| Vol 2, No 4 (2017) | AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES | Abstract PDF (Rus) PDF (Eng) |
| I. M. Chernukha, I. N. Nikonov, N. G. Mashentseva, D. L. Klabukova, D. A. Afanasev, L. I. Kovalyov, L. А. Ilina | ||
| Vol 8, No 2 (2023) | Analysis of agriculture sustainable development in Russia | Abstract PDF (Eng) |
| Yu. A. Kuzlyakina, V. S. Zamula, O. A. Kuznetsova | ||
| Vol 8, No 4 (2023) | Analysis of antioxidant potential and study of the features of the microstructure in certain types of spices and herbs used in the meat processing industry | Abstract PDF (Eng) |
| V. A. Pchelkina, N. V. Kupaeva | ||
| Vol 5, No 4 (2020) | Analysis of requests for journals Nature Food and npj Science of Food by the data of the SCI-HUB service for the first half of 2020 | Abstract PDF (Eng) |
| V. Yu. Kornienko | ||
| Vol 6, No 4 (2021) | Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles | Abstract PDF (Eng) |
| I. E. Gorlov, S. E. Bozhkova, A. R. Nichiporova, Y. D. Danilov, M. I. Slozhenkina, E. A. Romanenko | ||
| Vol 9, No 1 (2024) | Analysis of the substances migration within the trophic chain “soil — plant — raw meat materials” | Abstract PDF (Eng) |
| B. Bazhenova, R. A. Egorova, Y. B. Tcybenov, I. A. Khankhalaeva, V. V. Dorzhiewa, M. B. Danilov | ||
| Vol 1, No 1 (2016) | ANTE-MORTEM FORMATION OF THE QUALITATIVE CHARACTERISTICS OF ENVIRONMENTALLY FRIENDLY MEAT RAW MATERIAL BY INTENSIFICATION OF THE MECHANISMS OF THE METABOLIC PROCESSES IN GILTS | Abstract PDF (Rus) PDF (Eng) |
| T. M. Giro, Zh. G. Egorova, V. S. Avdeenko, A. V. Molchanov | ||
| Vol 2, No 3 (2017) | ANTIMICROBIAL SUBSTANCES: AN ALTERNATIVE APPROACH TO THE EXTENSION OF SHELF LIFE | Abstract PDF (Rus) PDF (Eng) |
| Ekaterina A. Lukinova, Elena A. Kotenkova, Alexander N. Makarenko | ||
| Vol 10, No 2 (2025) | Antioxidant activity and color of beef jerky with kluwek | Abstract PDF (Eng) |
| A. R. Febriana, H. Hajrawati, W. Hatta | ||
| Vol 10, No 2 (2025) | Antioxidant effect of nigella oil on heated camel and rabbit meat | Abstract PDF (Eng) |
| Kh. Rachchad, M. Farh, M. E. Khasmi | ||
| Vol 6, No 4 (2021) | Application of concave induction cooking to improve the texture and flavor of braised pork | Abstract PDF (Eng) |
| D. Da, C. Li | ||
| Vol 5, No 2 (2020) | Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products | Abstract PDF (Eng) |
| A. A. Maksimenko, A. V. Lyude, A. A. Semenova, A. S. Dydykin, T. Nishiumi | ||
| Vol 3, No 4 (2018) | APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE | Abstract PDF (Rus) PDF (Eng) |
| Irina M. Chernukha, Anastasiya G. Akhremko | ||
| Vol 7, No 3 (2022) | Aspects of life cycle in its projection onto production of meat and meat-containing canned food: systematic review | Abstract PDF (Eng) |
| T. V. Gustova | ||
| Vol 1, No 3 (2016) | ASPECTS OF THE DESTRUCTIVE CHANGES IN THE MAIN NUTRIENTS OF CANNED MEAT IN PIECES «STEWED BEEF OF THE TOP GRADE» UNDER THE NON-NORMATIVE TEMPERATURE AND HUMIDITY CONDITIONS OF STORAGE | Abstract PDF (Rus) PDF (Eng) |
| V. B. Krylova, T. V. Gustova | ||
| Vol 4, No 3 (2019) | ASSESSING THE EFFECT OF THERMAL TREATMENT ON MEAT PROTEINS USING PROTEOMIC METHODS | Abstract PDF (Eng) |
| Irina M. Chernukha, Anastasiya G. Akhremko | ||
| Vol 9, No 1 (2024) | Assessing the role of meat consumption in human evolutionary changes. A review | Abstract PDF (Eng) |
| N. A. Gorbunova | ||
| Vol 8, No 1 (2023) | Assessment of causes and consequences of food and agricultural raw material loss and opportunities for its reduction | Abstract PDF (Eng) |
| I. V. Petrunina, N. A. Gorbunova, A. N. Zakharov | ||
| Vol 6, No 2 (2021) | Assessment of genotoxic and mutagenic effects of food products by bioassay methods | Abstract PDF (Eng) |
| M. V. Zaytseva | ||
| Vol 9, No 1 (2024) | Assessment of hygiene of slaughter and distribution of bushmeat in Zogbodomey municipality | Abstract PDF (Eng) |
| G. G. A. Ahouanse, M. Gbankoto, H. S. Houngbedji, C. F. L. Salifou, I. O. Dotché, S. F. Farougou, G. A. Mensah, I. A. K. Youssao | ||
| Vol 6, No 1 (2021) | Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma | Abstract PDF (Eng) |
| N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov | ||
| Vol 1, No 3 (2016) | ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE | Abstract PDF (Rus) PDF (Eng) |
| R. T. Timakova, S. L. Tikhonov, A. N. Tararkov, I. S. Kudryashov | ||
| Vol 3, No 2 (2018) | ASSESSMENT OF THE BACTERIOCINOGENICITY OF INDIGEN LACTOBACILLUS ONTO CATTLE CARCASSES | Abstract PDF (Rus) PDF (Eng) |
| Dagmara S. Bataeva, Olga V. Sokolova, Elena V. Zajko, Victoria V. Pashkova | ||
| Vol 10, No 1 (2025) | Assessment of the consumers’ attitude to the alternative meat. Review | Abstract PDF (Eng) |
| N. A. Gorbunova | ||
| Vol 7, No 3 (2022) | Atmospheric cold plasma technology for meat industry: A bibliometric review | Abstract PDF (Eng) |
| M. Vukić, D. Vujadinović, M. Smiljanić, V. Gojković–Cvjetković | ||
| Vol 5, No 2 (2020) | Biochemical and histological indicators of blood and m. longissimus dorsi of young bulls of Kazakh white-headed breed of different genotypes by the CAPN1 and GH genes | Abstract PDF (Eng) |
| M. I. Selionova, V. R. Plakhtyukova | ||
| Vol 3, No 3 (2018) | BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEW | Abstract PDF (Rus) PDF (Eng) |
| Marina I. Baburina, Natal’ya L. Vostrikova, Andrew N. Ivankin, Aleksandr N. Zenkin | ||
| Vol 9, No 2 (2024) | Biodegradable meat packaging: Microbial safety and control for environmental pollution | Abstract PDF (Eng) |
| K. Saeed, Z. Ali | ||
| Vol 2, No 1 (2017) | BIOINFORMATICS — INSTRUMENT INTERPRETATION PROTEOMIC PROFILES OF MEAT PROTEIN | Abstract PDF (Rus) PDF (Eng) |
| N. L. Vostrikova, I. M. Chernukha | ||
| Vol 4, No 4 (2019) | Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products | Abstract PDF (Eng) |
| I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova | ||
| Vol 5, No 2 (2020) | Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides | Abstract PDF (Eng) |
| I. M. Chernukha, N. G. Mashentseva, D. A. Afanasev, N. L. Vostrikova | ||
| Vol 9, No 3 (2024) | Biotechnological methods for separation of pigs pancreas glands protein substances with membrane technologies | Abstract PDF (Eng) |
| M. E. Spirina, E. K. Polishchuk, L. V. Fedulova, E. R. Vasilevskaya | ||
| Vol 7, No 4 (2022) | Biotechnological techniques for intensification of protein extraction from the porcine pancreas | Abstract PDF (Eng) |
| E. A. Kotenkova, A. G. Akhremko, E. K. Polishchuk, M. A. Aryuzina, M. E. Spirina | ||
| Vol 10, No 2 (2025) | Biotransformation of horse meat proteins by probiotic microorganisms to reduce allergenicity | Abstract PDF (Eng) |
| B. A. Bazhenova, S. D. Zhamsaranova, S. N. Lebedeva, A. V. Shсhekotova, S. Yu. Leskova, A. A. Tykheev, R. B. Ayusheeva | ||
| Vol 5, No 1 (2020) | CALCULATION OF HEAT CAPACITY IN MEAT DURING ITS FREEZING CONSIDERING PHASE CHANGE | Abstract PDF (Eng) |
| Yuriy M. Berezovskiy, Igor A. Korolev, Taras A. Sarantsev | ||
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Editor-in-Chief
Andrey B. Lisitsyn - Doctor of technical sciences, Professor, Academician of RAS, Scientific supervisor , V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia
109316, Russian Federation, Moscow, Talalikhina str. 26.
V.M. Gorbatov Federal Research Center for Food Systems of
Russian Academy of Sciences
Теl: +7(495) 676-9511 (300)
e-mail: a.zakharov@fncps.ru
