| Issue | Title | |
| Vol 1, No 3 (2016) | INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS | Abstract PDF (Rus) PDF (Eng) |
| N. A. Drozdova, V. V. Nasonova | ||
| Vol 7, No 4 (2022) | Influence of drying and pretreatment methods on certain parameters of yellow mealworm larvae (Tenebrio molitor) | Abstract PDF (Eng) |
| K. A. Trukhanova, E. V. Mechtaeva, M. V. Novikova, P. N. Sorokoumov, D. S. Ryabukhin | ||
| Vol 2, No 3 (2017) | INFLUENCE OF ENZYME PREPARATIONS ON MEAT PRODUCTIVITY IN YOUNG PIGS | Abstract PDF (Rus) PDF (Eng) |
| Nadezhda V. Danilova, Anatoly Yu. Lavrentiev | ||
| Vol 10, No 3 (2025) | Influence of modulated stress on the composition and quality of the broilers meat | Abstract PDF (Eng) |
| N. V. Bogoluybova, R. V. Nekrasov, A. A. Zelenchenkova, N. S. Kolesnik, P. D. Lahonin, Ju. A. Bogolyubova, A. N. Singin | ||
| Vol 9, No 4 (2024) | Influence of natural plant substances on quality indicators of broiler chicken meat | Abstract PDF (Rus) |
| G. K. Duskaev, B. S. Nurzhanov, Sh. G. Rakhmatullin, M. Ya. Kurilkina, K. N. Atlanderova | ||
| Vol 10, No 2 (2025) | Influence of packaging types on the aging processes of the semi-finished meat products | Abstract PDF (Eng) |
| N. M. Revutskaya, E. V. Mileenkova, K. V. Sivtseva | ||
| Vol 7, No 1 (2022) | Influence of preslaughter stress on poultry meat | Abstract PDF (Eng) |
| O. A. Kudryashova, L. S. Kudryashov | ||
| Vol 1, No 4 (2016) | INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MODEL MINCED MEAT | Abstract PDF (Rus) PDF (Eng) |
| E. B. Bitueva, T. V. Biltrikova | ||
| Vol 1, No 1 (2016) | INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL | Abstract PDF (Rus) PDF (Eng) |
| V. V. Gushchin, I. L. Stefanova, Yu. N. Krasyukov, L. V. Shakhnazarova | ||
| Vol 7, No 2 (2022) | Influencе of peptides from the bursa of Fabricius in broiler chickens on the functional activity of subpopulations of lymphocytes in immunosuppressed mice | Abstract PDF (Eng) |
| N. A. Kolberg, S. L. Tikhonov, N. V. Tikhonova, L. S. Kudryashov | ||
| Vol 2, No 4 (2017) | INTESTINAL DYSBIOSIS, HUMAN HEALTH AND FUNCTIONAL NUTRITION | Abstract PDF (Rus) PDF (Eng) |
| I. Yu. Chicherin, I. P. Pogorelsky, I. A. Lundovskikh, I. V. Darmov, M. R. Shabalina | ||
| Vol 2, No 2 (2017) | INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS | Abstract PDF (Rus) PDF (Eng) |
| Dragan Vasilev, Vesna Djordjević, Nedjeljko Karabasil, Mirjana Dimitrijević, Zoran Petrović, Branko Velebit, Vlado Teodorović | ||
| Vol 1, No 2 (2016) | INVESTIGATION OF SANITARY-HYGIENIC CHARACTERISTICS OF MULTILAYER POLYMER FILMS USED FOR VACUUM PACKAGING MODIFIED BY NATIVE ANTIMICROBIAL COMPONENTS | Abstract PDF (Rus) PDF (Eng) |
| O. B. Fedotova, D. M. Myalenko | ||
| Vol 8, No 3 (2023) | Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour | Abstract PDF (Eng) |
| A. K. Suychinov, G. T. Zhumanova, I. V. Mironova, E. T. Akhmadullina, N. N. Kadirov, Z. A. Galiyeva, O. V. Neverova | ||
| Vol 1, No 1 (2016) | LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING | Abstract PDF (Rus) PDF (Eng) |
| Josef Kameník, Marta Dušková | ||
| Vol 11, No 1 (2026) | Lactic acid bacteria: Two sides of the same coin | Abstract PDF (Eng) |
| Yu. K. Yushina, V. K. Deryugin, E. V. Zaiko, D. S. Bataeva, M. A. Grudistova, A. A. Makhova | ||
| Vol 6, No 2 (2021) | Lactoferrin: properties and application. A review | Abstract PDF (Eng) |
| I. V. Bobreneva, M. V. Rokhlova | ||
| Vol 7, No 2 (2022) | Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s | Abstract PDF (Eng) |
| Yu. K. Yushina, E. V. Zajko, M. A. Grudistova, M. D. Reshchikov, N. A. Nasyrov, D. V. Nikitchenko | ||
| Vol 4, No 1 (2019) | LOW-TEMPERATURE ATMOSPHERIC-PRESSURE PLASMA IN MICROBIAL DECONTAMINATION AND MEAT TECHNOLOGY. A REVIEW | Abstract PDF (Eng) |
| Natalia A. Gorbunova | ||
| Vol 7, No 3 (2022) | Management of food cold chains traceability amid the COVID‑19 pandemic | Abstract PDF (Eng) |
| N. A. Gorbunova, V. N. Kornienko | ||
| Vol 2, No 3 (2017) | MEASUREMENT OF QUALITY MANAGEMENT SYSTEM PERFORMANCE IN MEAT PROCESSING | Abstract PDF (Rus) PDF (Eng) |
| Elena S. Voloshina, Nina I. Dunchenko | ||
| Vol 9, No 2 (2024) | Meat cold chain management in Mexican supermarkets | Abstract PDF (Eng) |
| P. Arriaga-Lorenzo, E. Maldonado-Simán, R. Ramírez-Valverde, P. A. Martínez-Hernández, D. N. Tirado-González, L. A. Saavedra-Jiménez | ||
| Vol 10, No 3 (2025) | Meat consumption trends: Health impacts, alternatives, and sustainability perspectives | Abstract PDF (Eng) |
| R. F. Blessie, M. M. Pragalyaashree, B. Leya, T. U. Nivetha | ||
| Vol 6, No 4 (2021) | Meat consumption: theory, practice and future prospects | Abstract PDF (Eng) |
| P. Putnik, D. B. Kovačević | ||
| Vol 2, No 2 (2017) | MEAT PRODUCTIVITY THE QUALITY OF RAW MEAT OF ANIMALS OF KALMYK BREED NEW FACTORY LINES | Abstract PDF (Rus) PDF (Eng) |
| V. N. Pristupa, A. Y. Kolosov, Y. A. Kolosov, O. N. Orlova, L. S. Dmitrieva, V. I. Eroshenko, L. V. Skripnik, D. V. Torosyan | ||
| Vol 9, No 2 (2024) | Meat products with beetroot extract reduce DNA damage in mouse intestines | Abstract PDF (Eng) |
| A. A. Lisitsyn, A. K. Zhanataev, I. M. Chernukha | ||
| Vol 10, No 4 (2025) | Meat safety knowledge, attitude, and practices of poultry slaughterhouse workers in Bordj Bou Arreridj province, Algeria. | Abstract PDF (Eng) |
| W. Ait Hammouda, S. Ramdane, N. Touati, A. Ferahtia, N. Sid | ||
| Vol 6, No 3 (2021) | Meat supply chain in the perspective of UN SDGs | Abstract PDF (Eng) |
| I. V. Djekic | ||
| Vol 10, No 1 (2025) | Meatball properties as affected by substitution of tapioca with purple sweet potato | Abstract PDF (Eng) |
| H. Hajrawati, F. Maruddin, M. R. Hakim, Yu. Yulianti, A. N. M. Rasak, S. Suharyanto | ||
| Vol 8, No 2 (2023) | Mechanically deboned poultry meat and its role in rational and efficient use of raw materials | Abstract PDF (Eng) |
| V. V. Gushchin | ||
| Vol 6, No 2 (2021) | Methodical approach for determination of the heterocyclic aromatic amines in meat products using HPLC–MS/MS | Abstract PDF (Eng) |
| D. A. Utyanov, A. V. Kulikovskii, A. S. Knyazeva, A. A. Kurzova, A. N. Ivankin | ||
| Vol 3, No 3 (2018) | METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS | Abstract PDF (Rus) PDF (Eng) |
| Natal’ya L. Vostrikova, Irina M. Chernukha, Daniil V. Khvostov | ||
| Vol 3, No 2 (2018) | METHODOLOGICAL ASPECTS OF LIPID EXTRACTION FROM BIOLOGICAL MATRICES | Abstract PDF (Rus) PDF (Eng) |
| Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Andrey V. Kulikovskii | ||
| Vol 7, No 2 (2022) | Methodology for the identification of bioactive and marker peptides in the organs of cattle and pigs | Abstract PDF (Eng) |
| D. V. Khvostov, N. L. Vostrikova, I. M. Chernukha | ||
| Vol 8, No 1 (2023) | Methodology of adipose tissue type detection in mammals | Abstract PDF (Eng) |
| I. M. Chernukha, N. V. Kupaeva, J. A. Smirnova, A. G. Akhremko, V. A. Pchelkina, E. A. Kotenkova | ||
| Vol 6, No 2 (2021) | Methods for nonparametric statistics in scientific research. Overview. Part 1. | Abstract PDF (Eng) |
| M. A. Nikitina, I. M. Chernukna | ||
| Vol 7, No 1 (2022) | Methods for nonparametric statistics in scientific research. Overview. Part 2 | Abstract PDF (Eng) |
| M. A. Nikitina, I. M. Chernukha | ||
| Vol 10, No 2 (2025) | Methods of detecting the veterinary drugs residues and the ways of reducing their content in food products. Review | Abstract PDF (Eng) |
| N. L. Vostrikova, D. V. Khvostov, D. A. Utyanov, V. A. Zakharova, R. P. Bulgakov, A. V. Zherdev | ||
| Vol 4, No 3 (2019) | METHODS OF IDENTIFICATION OF MUSCLE TISSUE IN MEAT PRODUCTS. PREREQUISITES FOR CREATING A MULTI–LEVEL CONTROL SYSTEM | Abstract PDF (Eng) |
| Irina M. Chernukha, Natal’ya L. Vostrikova, Daniil V. Khvostov, Elena A. Zvereva, Nadezhda A. Taranova, Anatoly V. Zherdev | ||
| Vol 8, No 3 (2023) | Microalgae as alternative proteins for the sustainable food industry: A review | Abstract PDF (Eng) |
| E. Son, K. H. Kwon | ||
| Vol 9, No 2 (2024) | Microbiological air control of food industry enterprises: Relevance, regulatory documents and research methods | Abstract PDF (Eng) |
| Yu. K. Yushina, D. S. Bataeva, M. D. Reshchikov, M. A. Grudistova, A. A. Makhova, E. V. Zaiko | ||
| Vol 3, No 1 (2018) | MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW | Abstract PDF (Rus) PDF (Eng) |
| Andrew N. Ivankin, Natal’ya L. Vostrikova, Andrey V. Kulikovskii, Galina L. Oliferenko | ||
| Vol 2, No 3 (2017) | MODELING AS A METHOD FOR SCIENTIFIC COGNITION OF COMPLEX MEAT SYSTEMS | Abstract PDF (Rus) PDF (Eng) |
| Marina A. Nikitina, Aleksandr N. Zakharov, Victoria V. Nasonova, Andrey B. Lisitsyn | ||
| Vol 8, No 3 (2023) | Modern forms of iodine-containing food components | Abstract PDF (Eng) |
| A. S. Dydykin, Yu. N. Zubarev, E. I. Logunova, Yu. A. Kuzlyakina | ||
| Vol 3, No 1 (2018) | MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD | Abstract PDF (Rus) PDF (Eng) |
| Andrey B. Lisitsyn, Irina M. Chernukha, Olga I. Lunina | ||
| Vol 8, No 4 (2023) | Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects | Abstract PDF (Eng) |
| I. V. Safenkova, N. L. Vostrikova, N. A. Taranova, E. A. Zvereva, B. B. Dzantiev, A. V. Zherdev | ||
| Vol 3, No 3 (2018) | MULTI–CRITERIA OPTIMIZATION OF A PRODUCT RECIPE COMPOSITION | Abstract PDF (Rus) PDF (Eng) |
| Marina A. Nikitina, Irina M. Chernukha | ||
| Vol 7, No 2 (2022) | Mutagenic and/or carcinogenic compounds in meat and meat products: Heterocyclic aromatic amines perspective | Abstract PDF (Eng) |
| E. Oz, F. Oz | ||
| Vol 7, No 4 (2022) | Mutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspective | Abstract PDF (Eng) |
| E. Oz | ||
| Vol 4, No 3 (2019) | MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION | Abstract PDF (Eng) |
| Anastasiia A. Semenova, Tatiana G. Kuznetsova, Victoria V. Nasonova, Roman V. Nekrasov, Nadezhda V. Bogolyubova | ||
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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
