| Issue | Title | |
| 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 | ||
| Vol 1, No 3 (2016) | CALCULATION OF PERFORMANCE FOR MECHANICAL DEBONING SCREW PRESSES CONSIDERING COUNTERPRESSURE | Abstract PDF (Rus) PDF (Eng) |
| A. S. Ostroukh, V. A. Abaldova | ||
| Vol 9, No 4 (2024) | Camel meat perception and the factors influencing its consumption willingness among Algerian consumers | Abstract PDF (Rus) |
| B. Hamad, L. Hadef, S. Amara | ||
| Vol 7, No 1 (2022) | Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology | Abstract PDF (Eng) |
| E. V. Litvinova, E. I. Titov, S. N. Kidyaev, A. Yu. Sokolov, V. L. Lapshina | ||
| Vol 1, No 2 (2016) | CHARACTERISTICS OF STRUCTURE FORMATION IN COOKED SAUSAGE PRODUCTS USING SONOCHEMICAL TECHNOLOGIES | Abstract PDF (Rus) PDF (Eng) |
| A. M. Yevtushenko, O. N. Krasulya, I. G. Krasheninnikova | ||
| Vol 9, No 2 (2024) | Chemical composition and broiler meat quality when using melanin | Abstract PDF (Eng) |
| N. V. Bogolyubova, R. V. Nekrasov, A. A. Zelenchenkova, N. S. Kolesnik, P. D. Lahonin, R. A. Rykov, J. A. Bogolyubova | ||
| Vol 6, No 2 (2021) | Chicken egg white — characteristics of its properties and the prospects for functional foods development | Abstract PDF (Eng) |
| I. L. Stefanova, A. Yu. Klimenkova, L. V. Shakhnazarova, V. K. Mazo | ||
| Vol 4, No 1 (2019) | CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY | Abstract PDF (Eng) |
| Dragan Milicevic, Brankica Lakicevic, Radivoj Petronijevic, Zoran Petrovic, Jelena Jovanovic, Srdjan Stefanovic, Sasa Jankovic | ||
| Vol 2, No 4 (2017) | COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES | Abstract PDF (Rus) PDF (Eng) |
| I. Nastasijevic, B. Lakicevic, Z. Petrovic | ||
| Vol 6, No 4 (2021) | Color measurement of animal source foods | Abstract PDF (Eng) |
| B. R. Milovanovic, I. V. Djekic, V. M. Tomović, D. Vujadinović, I. B. Tomasevic | ||
| Vol 9, No 2 (2024) | Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat | Abstract PDF (Eng) |
| A. A. Fickak, M. B. Othman, A. I. Hobani, G. M. Mohamed, S. Al- Ghamdi, B. Alfaifi, W. M. Elamin | ||
| Vol 8, No 4 (2023) | Comparative analysis of local pig breeds in China and Russia | Abstract PDF (Eng) |
| K. Zhao, A. B. Lisitsyn, J. Zhang, I. M. Chernukha, H. H. Li, O. I. Lunina, H. G. Tang, L. V. Fedulova, L. H. Chen | ||
| Vol 8, No 3 (2023) | Comparative antioxidant effect of ascorbic acid and rosemary extract | Abstract PDF (Eng) |
| E. K. Tunieva, V. V. Nasonova, N. M. Revutskaya | ||
| Vol 8, No 3 (2023) | Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators | Abstract PDF (Eng) |
| A. G. Donetskikh | ||
| Vol 9, No 4 (2024) | Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning | Abstract PDF (Rus) |
| A. M. Ramadhani, T. Suryati, A. Apriantini | ||
| Vol 2, No 1 (2017) | COMPARATIVE DYNAMICS OF PROTEIN DESTRUCTION IN CANNED FOODS IN SAUCE AT DIFFERENT THERMAL TREATMENT REGIMES AND SUBSEQUENT STORAGE | Abstract PDF (Rus) PDF (Eng) |
| V. B. Krylova, T. V. Gustova | ||
| Vol 6, No 4 (2021) | Comparative proteomic study of pig muscle proteins during growth and development of an animal | Abstract PDF (Eng) |
| A. G. Akhremko, E. S. Vetrova | ||
| Vol 3, No 3 (2018) | COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME | Abstract PDF (Rus) PDF (Eng) |
| Irina M. Chernukha, Anastasiya G. Akhremko | ||
| Vol 6, No 3 (2021) | Comparative study of technologies for extraction of biologically active substances from the raw material of animal origin | Abstract PDF (Eng) |
| E. R. Vasilevskaya, M. A. Aryuzina, E. S. Vetrova | ||
| Vol 8, No 2 (2023) | Comparison of the blood parameters with the chemical composition of the muscle tissue of meat-and-egg chicken | Abstract PDF (Eng) |
| R. V. Nekrasov, N. V. Bogolyubova, A. A. Zelenchenkova, R. A. Rykov, N. A. Volkova, A. N. Vetokh | ||
| Vol 7, No 1 (2022) | Comparison of the proteomic profile of pork byproducts during their storage | Abstract PDF (Eng) |
| A. G. Akhremko, V. V. Nasonova, M. E. Spirina, N. N. Godswill | ||
| Vol 3, No 4 (2018) | COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW | Abstract PDF (Rus) PDF (Eng) |
| Igor B. Tomasevic | ||
| Vol 2, No 4 (2017) | CONCEPTUAL APPROACHES TO THE RAPID DETECTION OF CAMPYLOBACTER SPP. IN MEAT OF SLAUGHTER ANIMALS | Abstract PDF (Rus) PDF (Eng) |
| D. S. Bataeva, M. Yu. Minaev, Yu. K. Yushina, O. V. Sokolova, E. V. Zajko | ||
| Vol 7, No 3 (2022) | Contribution of some immunological and metabolic factors to formation of piglets’ post-vaccination immunity | Abstract PDF (Eng) |
| M. A. Derkho, P. V. Burkov, P. N. Shcherbakov, M. B. Rebezov, K. V. Stepanova, A. N. M. Ansori | ||
| Vol 9, No 3 (2024) | Coriander as a natural antimicrobial for meat products: A One Health perspective review | Abstract PDF (Eng) |
| A. E. M. A. Morshdy, A. S. El-tahlawy, A. El-S.E. Hafez, W.S. Darwish | ||
| Vol 2, No 1 (2017) | CRITICAL CONTROL POINT IDENTIFICATION THROUGH TROPHOLOGICAL MEAT PRODUCTION CHAINFROM FIELD TO FORK | Abstract PDF (Rus) PDF (Eng) |
| A. V. Borodin, I. M. Chernukha, M. A. Nikitina | ||
| Vol 8, No 4 (2023) | Cyber-physical systems in food production chain | Abstract PDF (Eng) |
| A. B. Lisitsyn, I. M. Chernukha, M. A. Nikitina | ||
| Vol 4, No 4 (2019) | Detection of soybean by real-time PCR in the samples subjected to deep technological processing | Abstract PDF (Eng) |
| K. A. Kurbakov, E. A. Konorov, V. N. Zhulinkova, M. Yu. Minaev | ||
| Vol 4, No 2 (2019) | DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS | Abstract PDF (Eng) |
| Marianna I. Kremenevskaya, Ruslan V. Dobryagin, Vladimir V. Bogomolov, Sergey I. Snarkiy | ||
| Vol 9, No 3 (2024) | Development of a mobile application for rapid detection of meat freshness using deep learning | Abstract PDF (Eng) |
| H. I. Kozan, H. A. Akyürek | ||
| Vol 4, No 3 (2019) | DEVELOPMENT OF A PERSONALIZED MEAT PRODUCT USING STRUCTURAL-PARAMETRIC MODELING | Abstract PDF (Eng) |
| Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina | ||
| Vol 9, No 1 (2024) | Development of a premix based on micellar casein for fortification of meat systems with vitamin A | Abstract PDF (Eng) |
| N. A. Dzhangiryan, V. I. Shipulin, D. N. Volodin | ||
| Vol 10, No 3 (2025) | Development of a spectrophotometric approach for assessing pork quality during storage | Abstract PDF (Eng) |
| V. D. Raznichenka, A. U. Shkabrou, L. U. Lazovikava | ||
| Vol 9, No 1 (2024) | Development of an approach to predicting the bioavailability of enteral nutrition products | Abstract PDF (Eng) |
| V. V. Kondratenko, E. Yu. Agarkova | ||
| Vol 5, No 3 (2020) | Development of high sensitive real-time PCR to detect mustard and other allergens of the family Brassicaceae in food samples | Abstract PDF (Eng) |
| K. A. Kurbakov, V. N. Zhulinkova, M. Yu. Minaev | ||
| Vol 5, No 1 (2020) | DEVELOPMENT OF LITHIUM–CONTAINING FEED ADDITIVE AND ITS USE FOR FORTIFICATION OF CHICKEN BROILERS MEAT AND BY-PRODUCTS | Abstract PDF (Eng) |
| Elena A. Miftahutdinova, Sergey L. Tikhonov, Natal’ya V. Tikhonova | ||
| Vol 6, No 3 (2021) | Development of regression model of proteins attackability process in meat food (in vitro) | Abstract PDF (Eng) |
| A. S. Pulatov, M. A. Nikitina | ||
| Vol 7, No 1 (2022) | Dioxins and dioxin-like compounds in meat and meat products | Abstract PDF (Eng) |
| E. Aoudeh, E. Oz, M. R. Khan, F. Oz | ||
| Vol 9, No 2 (2024) | Diversity of sate (satay) as Indonesian ancient food | Abstract PDF (Eng) |
| L. Rahmah, N. I. P. I. Sari, A. N. M. Ansori | ||
| Vol 6, No 3 (2021) | Do insects as feed ingredient affect meat quality? | Abstract PDF (Eng) |
| A. Dalle Zotte | ||
| Vol 9, No 2 (2024) | Economic impact of edible offal rejection at El-Qurein slaughterhouse, Egypt | Abstract PDF (Eng) |
| R. Ras, A. F. A. Mahmoud, A. El-S. E. Hafez, E. E. I. Ghazaly, R. H. M. Shata, A. S. El-tahlawy | ||
| Vol 6, No 1 (2021) | Edible insects as a source of alternative protein. A review | Abstract PDF (Eng) |
| N. A. Gorbunova, A. N. Zakharov | ||
| Vol 10, No 2 (2025) | Effect of Cistus ladaniferus L. essential oil on the microbiological, physicochemical and textural quality of minced chicken patties during refrigeration | Abstract PDF (Eng) |
| L. Mohssen, B. Nouri, A. Khemmouli, Ya. Noui | ||
| Vol 10, No 3 (2025) | Effect of bitter orange or sweet orange juices on the characteristics of beef sausages | Abstract PDF (Eng) |
| A. D. Cavenaghi-Altemio, N. B. C. Martins, G. G. Fonseca | ||
| Vol 8, No 2 (2023) | Effect of blueberry (vaccínium myrtíllus) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes | Abstract PDF (Eng) |
| B. A. Bazhenova, S. Yu. Leskova, R. A. Dobretsky, I. A. Khankhalaeva, D. V. Shalbuev, B. Kong | ||
| Vol 8, No 2 (2023) | Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass | Abstract PDF (Eng) |
| B. K. Kabdylzhar, A. K. Kakimov, A. K. Suychinov, G. V. Gurinovich, Z. S. Yessimbekov | ||
| Vol 1, No 4 (2016) | EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT | Abstract PDF (Rus) PDF (Eng) |
| Thanaa Shehab | ||
| Vol 1, No 1 (2016) | EFFECT OF DISINFECTANTS BASED ON POTASSIUM PERSULFATE, HYDROGEN PEROXIDE, GLUTARALDEHYDE AND QUATERNARY AMMONIUM COMPOUNDS ON THE GENETIC MATERIAL OF THE PATHOGEN BACTERIA SPECIFIC TO MEAT PROCESSING INDUSTRY | Abstract PDF (Rus) PDF (Eng) |
| V. N. Afonyushkin, K. A. Tabanyukhov, V. S. Cherepushkina, Yu. S. Khomenko, O. P. Tatarchuk | ||
| Vol 9, No 2 (2024) | Effect of electrolyzed water on physicochemical and sensory qualities of beef | Abstract PDF (Eng) |
| G. Biswas, Md. S. Islam, S. M. M. Rahman, S. M. A. Al Mamun | ||
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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
