| Issue | Title | |
| 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 | ||
| Vol 10, No 4 (2025) | Effect of essential oils in meat. | Abstract PDF (Eng) |
| U. Afidah, R. Wardhani, A. Putri | ||
| Vol 8, No 4 (2023) | Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties | Abstract PDF (Eng) |
| M. Abd Elgadir, A. A. Mariod | ||
| Vol 8, No 1 (2023) | Effect of organically bound iodine in cattle feed on health indicators | Abstract PDF (Eng) |
| D. E. Lukin, D. A. Utyanov, R. K. Milushev, N. L. Vostrikova, A. S. Knyazeva | ||
| Vol 7, No 4 (2022) | Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat | Abstract PDF (Eng) |
| S. Seleshe, E. Seifu, S. W. Kidane | ||
| Vol 10, No 1 (2025) | Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef | Abstract PDF (Eng) |
| E. S. Apata, O. T. Lasisi, O. O. Olaleye, O. C. Apata, J. E. Okolosi, Y. O. Uthman-Akinhanmi, O. Y. Adedeji, M. A. Hashem | ||
| Vol 1, No 2 (2016) | EFFECT OF SUBCRYOSCOPIC STORAGE TEMPERATURE ON THE QUANTITY OF FROZEN-OUT WATER IN NOR AND DFD BEEF | Abstract PDF (Rus) PDF (Eng) |
| M. A. Dibirasulaev, G. A. Belozerov, D. M. Dibirasulaev, D. E. Orlovsky | ||
| Vol 11, No 1 (2026) | Effect of the moringa leaves extract on the tenderization of Longissimus muscle in Indonesian native goats | Abstract PDF (Eng) |
| T. H. A. Mohamed, J. Sumarmono, A. Fatoni, T. Setyawardani, S. Rahayu, A. Setyaningrum, A. Frah | ||
| Vol 8, No 4 (2023) | Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by thermal processing methods | Abstract PDF (Eng) |
| E. S. Apata, I. R. Ebe, O. O. Olaleye, S. A. Olanloye, A. O. Joda | ||
| Vol 8, No 2 (2023) | Evaluating the effect of various types of disinfectants on bacterial biofilms | Abstract PDF (Eng) |
| Yu. K. Yushina, N. A. Nasyrov, E. V. Zaiko, M. A. Grudistova, M. D. Reshchikov | ||
| Vol 10, No 2 (2025) | Evaluating the infrared technique as a novel drying method of the turkish pastirma | Abstract PDF (Eng) |
| S. G. Batman, O. Sipahioğlu, H. Yetim | ||
| Vol 8, No 4 (2023) | Evaluation of approaches to increase the effectiveness of various disinfectants against biofilm communities of different ages | Abstract PDF (Eng) |
| Yu. K. Yushina, N. A. Nasyrov, E. V. Demkina, E. V. Zaiko, M. D. Reshchikov | ||
| Vol 8, No 4 (2023) | Evaluation of meat and meat product oxidation and off-flavor formation: Managing oxidative changes | Abstract PDF (Eng) |
| M. A. Al-Shibli, R. M. Al-Ali, A. Z. Hashim, A. B. Altemimi, N. Elsayed, T. G. Abedelmaksoud | ||
| Vol 8, No 2 (2023) | Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation | Abstract PDF (Eng) |
| E. A. Apata, O. O. Olaleye, O. A. Apata, M. T. Olugbemi, A. B. Omojola | ||
| Vol 6, No 4 (2021) | Evolution of in vitro digestibility techniques: a systematic review | Abstract PDF (Eng) |
| I. M. Chernukha, A. V. Meliashchenia, I. V. Kaltovich, E. R. Vasilevskaya, M. A. Aryzina, T. M. Smaliak, T. V. Senchenko, L. V. Fedulova | ||
| Vol 9, No 3 (2024) | Exercising of integrated approach for the specialized meat products development | Abstract PDF (Eng) |
| M. A. Aslanova, O. K. Derevitskaya, A. S. Didikin, A. L. Bero, N. E. Soldatova | ||
| Vol 10, No 2 (2025) | Explorative study of blood urea nitrogen (BUN), serum estrogen, and conception rate (CR) in small-scale dairy farms based on quantity of feed concentrate consumed by the cattle | Abstract PDF (Eng) |
| S. Mulyati, F. Aziz, A. R. Khairullah, I. Mustofa, B. Utomo, P. Srianto, T. W. Suprayogi, S. Utama, W. Wurlina, A. N. M. Ansori, A. O. Akintunde, Ch. D. Nugraha, R. Z. Ahmad, L. Anggraini, L. Latifah | ||
| Vol 9, No 4 (2024) | Exploring the potential reservoirs of Pseudomonas spp. bacteria at meat processing factories and poultry farms | Abstract PDF (Rus) |
| D. S. Bataeva, Yu. K. Yushina, A. A. Semenova, E. V. Zaiko, M. A. Grudistova | ||
| Vol 6, No 3 (2021) | Exposure assessment to essential elements through the consumption of canned fish in Serbia | Abstract PDF (Eng) |
| J. Petrovic, M. Jovetic, M. Štulić, A. Redžepović-Đorđević, D. Vujadinović, I. V. Djekic, I. B. Tomasevic | ||
| Vol 6, No 2 (2021) | Factors influencingmicrobial transmission in a meat processing plant | Abstract PDF (Eng) |
| B. Velebit, B. Lakicevic, A. A. Semenova, N. M. Revutskaya, Yu. K. Yushina, V. V. Nasonova | ||
| Vol 10, No 1 (2025) | Fast food consumption has a great impact on the aging process — A review | Abstract PDF (Eng) |
| F. H. Awlqadr, A. B. Altemimi, S. A. Qadir, Z. T. Alkanan, A. M. Faraj, Q. H. ALKaisy, T. G. Abedelmaksoud | ||
| Vol 7, No 4 (2022) | Food allergen control at meat processing enterprise: scientific rationale and preliminary hazard analysis | Abstract PDF (Eng) |
| E. V. Kryuchenko, I. M. Chernukha, Yu. A. Kuzlyakina, V. S. Zamula | ||
| Vol 2, No 2 (2017) | FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES | Abstract PDF (Rus) PDF (Eng) |
| A. B. Lisitsyn, I. M. Chernukha, O. I. Lunina | ||
| Vol 9, No 1 (2024) | Food safety knowledge, attitude and practices of meat handlers in Khulna City, Bangladesh | Abstract PDF (Eng) |
| G. Biswas, Md. S. Islam, S. M. M. Rahman, Md. M. Islam | ||
| Vol 5, No 4 (2020) | Foodborne viruses — an emerging pathogens | Abstract PDF (Eng) |
| B. Velebit | ||
| Vol 2, No 4 (2017) | FORMATION OF THE SCIENTIFIC BASIS OF META-DATA ASSOCIATED WITH ESTIMATES OF «ONCO-» RISKS LINKED TO MEAT PRODUCTS | Abstract PDF (Rus) PDF (Eng) |
| N. L. Vostrikova, O. A. Kuznetsova, A. V. Kulikovskii, M. Yu. Minaev | ||
| Vol 6, No 3 (2021) | Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation | Abstract PDF (Eng) |
| A. A. Kochetkova, V. M. Kodentsova, V. M. Vorobyeva, I. S. Vorobyeva, O. A. Vrzhesinskaya, E. A. Smirnova, V. A. Sarkisyan, O. V. Bagryantseva, I. V. Kobelkova, E. A. Pyrieva | ||
| Vol 2, No 2 (2017) | FREEZING AS A METHOD OF FOOD PRESERVATION | Abstract PDF (Rus) PDF (Eng) |
| A. L. Ishevskiy, I. A. Davydov | ||
| Vol 9, No 4 (2024) | Gas discharge visualization as a promising tool for meat analysis during its storage | Abstract PDF (Rus) |
| A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava, I. I. Andreeva, S. N. Baitava | ||
| Vol 7, No 4 (2022) | Genome-wide analysis in the search for candidate genes associated with meat productivity traits in meat-and-dairy goats | Abstract PDF (Eng) |
| M. I. Selionova, A.-M. M. Aibazov, A. A. Sermyagin, A. A. Belous, N. A. Zinovieva | ||
| Vol 10, No 1 (2025) | Green processing technology of meat and meat products: A review | Abstract PDF (Eng) |
| A. S. El-tahlawy | ||
| Vol 9, No 3 (2024) | HACCP operation in two Latin American meat packers: Case study | Abstract PDF (Eng) |
| N. M. Guerrero-Castiblanco, E. Maldonado-Simán, P. A. Martínez-Hernández | ||
| Vol 8, No 3 (2023) | Histological characteristics and functional properties of red and white parts of m. semitendinosus of slaughter pigs | Abstract PDF (Eng) |
| A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, S. I. Loskutov, N. V. Bogolyubova, R. V. Nekrasov, A. A. Motovilina, Yu. I. Bogdanova | ||
| Vol 8, No 1 (2023) | Hydrolysate of ovalbumin: production and evaluation of the functional properties of peptides | Abstract PDF (Eng) |
| S. D. Zhamsaranova, S. N. Lebedeva, B. A. Bolkhonov, D. V. Sokolov, B. A. Bazhenova | ||
| Vol 1, No 4 (2016) | IDENTIFICATION OF ENTEROTOXIGENIC STAPHYLOCOCCI IN MEAT RAW MATERIALS | Abstract PDF (Rus) PDF (Eng) |
| D. S. Bataeva, M. Yu. Minaev, A. A. Makhova | ||
| Vol 10, No 2 (2025) | Identification of priority bacterial groups to optimize sanitary procedures at meat processing plants | Abstract PDF (Eng) |
| A. A. Makhova, Yu. K. Yushina, E. V. Zaiko, M. A. Grudistova | ||
| Vol 3, No 4 (2018) | IDENTIFICATION OF RISKS ASSOCIATED WITH RAW MATERIALS OF ANIMAL ORIGIN | Abstract PDF (Rus) PDF (Eng) |
| Elena V. Zajko, Dagmara S. Bataeva | ||
| Vol 1, No 2 (2016) | IDENTIFICATION OF THE MICROBIOLOGICAL RISKS OF CONTAMINATION OF CATTLE AND PIG CARCASSES WITH PATHOGENS AT SLAUGHTER AND PROCESSING | Abstract PDF (Rus) PDF (Eng) |
| D. S. Bataeva, Yu. K. Yushina, E. V. Zaiko | ||
| Vol 9, No 4 (2024) | Immunochromatographic food control tools: New developments and practical prospects | Abstract PDF (Rus) |
| A. V. Zherdev, E. A. Zvereva, N. A. Taranova, I. V. Safenkova, N. L. Vostrikova, B. B. Dzantiev | ||
| Vol 6, No 4 (2021) | Impact of feed supplementation with balsam poplar buds on performance of young bulls | Abstract PDF (Eng) |
| Yu. Balji, M. Knicky | ||
| Vol 1, No 4 (2016) | IMPLEMENTATION OF IN VITRO ASSAY FOR EVALUATION OF BIOCORRECTIVE ACTION OF BIOACTIVE SUBSTANCES AN ANIMAL ORIGIN | Abstract PDF (Rus) PDF (Eng) |
| L. V. Fedulova, E. V. Kashinova, Е. A. Kotenkova | ||
| Vol 9, No 3 (2024) | Improving the functional and technological properties of minced pork using a proteolytic enzyme | Abstract PDF (Eng) |
| A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva | ||
| Vol 3, No 3 (2018) | IN VIVO ENRICHMENT OF THE LAMB OF ESSENTIAL TRACE ELEMENTS FOR ITS USE IN THE TECHNOLOGY OF FUNCTIONAL FOODS | Abstract PDF (Rus) PDF (Eng) |
| Tatiana M. Giro, Ivan F. Gorlov, Marina I. Slozhenkina, Sergey V. Kozlov, Nogman V. Tasmuchanov | ||
| Vol 3, No 3 (2018) | INFLUENCE OF APPROACHES TO ISOLATION OF ANIMAL BIOACTIVE SUBSTANCES ON ANTIMICROBIAL ACTION | Abstract PDF (Rus) PDF (Eng) |
| Ekaterina A. Lukinova, Elena A. Kotenkova, Ekaterina K. Polischuk | ||
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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
