| Issue | Title | |
| Vol 7, No 2 (2022) | N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE | Abstract PDF (Eng) |
| W. Wang, S. Wang, S. Li | ||
| Vol 6, No 4 (2021) | New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers | Abstract PDF (Eng) |
| R. M. Mohamed, W. A. Bazaraa, A. M. Alian, N. M. EL-Shimi | ||
| Vol 1, No 4 (2016) | NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD | Abstract PDF (Rus) PDF (Eng) |
| I. V. Kaltovich, O. V. Dymar | ||
| Vol 8, No 1 (2023) | Nile perch fish nuggets: Partial replacement of fish flesh with sesame hulls and sunroot — Quality assessment and storage stability | Abstract PDF (Eng) |
| T. G. Abedelmaksoud, A. S. A. Shehata, M. A. M. Fahmy, M. E. Abdel-aziz, A. A. Baioumy | ||
| Vol 8, No 3 (2023) | Nonparametric statistics. Part 3. Correlation coefficients | Abstract PDF (Eng) |
| M. A. Nikitina, I. M. Chernukha | ||
| Vol 9, No 4 (2024) | Nutritional assessment and antioxidant potential of selected meat types consumed in Owhelogbo, Delta State, Nigeria | Abstract PDF (Rus) |
| J. O. Owheruo, G. I. Edo, P. O. Akpoghelie, A. O. Faturoti, E. F. Isoje, U. A. Igbuku, E. E.A. Oghroro, D. S. Ahmed, E. Yousif, Kh. Zainulabdeen, A. A. Mohammed, A. E.A. Essaghah, H. Umar | ||
| Vol 1, No 1 (2016) | NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT | Abstract PDF (Rus) PDF (Eng) |
| Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova | ||
| Vol 6, No 1 (2021) | Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials | Abstract PDF (Eng) |
| N. Yu. Mezenova, S. V. Agafonova, O. Ya. Mezenova, L. S. Baidalinova, T. Grimm | ||
| Vol 8, No 2 (2023) | Optical-spectroscopic analysis of colorimetric changes in meat during its storage | Abstract PDF (Eng) |
| A. U. Shkabrou, I. M. Chernukha, V. D. Raznichenka, L. U. Lazovikava | ||
| Vol 6, No 2 (2021) | Optimization of protein-lipid comlex by its fatty acid and vitamin composition | Abstract PDF (Eng) |
| B. A. Bazhenova, A. G. Burkhanova, Yu. Yu. Zabalueva, A. A. Mordovina | ||
| Vol 8, No 1 (2023) | Pathological features of the lungs and liver of piglets under conditions of constant vaccination of livestock against circovirus infection | Abstract PDF (Eng) |
| P. V. Burkov, P. N. Shcherbakov, M. A. Derkho, M. B. Rebezov, K. V. Stepanova, A. O. Derkho, A. N. M. Ansori | ||
| Vol 10, No 4 (2025) | Perception and willingness to consume horse meat in Algerian society. | Abstract PDF (Eng) |
| L. Hadef, B. Hamad, T. Saighi, N. Fethallah | ||
| Vol 3, No 3 (2018) | PERSPECTIVE WAYS THE USE OF BY-PRODUCTS | Abstract PDF (Rus) PDF (Eng) |
| Viktoriya V. Nasonova | ||
| Vol 9, No 3 (2024) | Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification | Abstract PDF (Eng) |
| V. E. Wahyuni, I. I. Arief, C. Budima, A. Gunawan | ||
| Vol 6, No 1 (2021) | Polymorphism of the gene GDF9 in sheep of Prikatun type of Altai Mountains breedand its correlation with indices of meat rate productivity | Abstract PDF (Eng) |
| M. I. Selionova, N. A. Podkorytov | ||
| Vol 5, No 1 (2020) | POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW | Abstract PDF (Eng) |
| Nataliya A. Gorbunova | ||
| Vol 3, No 1 (2018) | POSSIBILITIES OF USING STABLE ISOTOPES FOR IDENTIFICATION OF GEOGRAPHICAL ORIGIN OF MEAT AND MEAT PRODUCTS. A REVIEW | Abstract PDF (Rus) PDF (Eng) |
| N. A. Gorbunova | ||
| Vol 10, No 3 (2025) | Post-mortem identification of meat with abnormal autolysis by non-invasive methods | Abstract PDF (Eng) |
| L. S. Kudryashov, O. A. Kudryashova | ||
| Vol 7, No 3 (2022) | Postslaughter state of muscle tissue of pigs depending on the duration of pre-slaughter fasting | Abstract PDF (Eng) |
| A. A. Semenova, V. A. Pchelkina, V. V. Nasonova, T. G. Kuznetsova, A. I. Sinichkina, S. I. Loskutov, M. G. Chabaev, N. V. Bogolyubova | ||
| Vol 1, No 1 (2016) | PREDICTION OF MEAT PRODUCT QUALITY BY THE MATHEMATICAL PROGRAMMING METHODS | Abstract PDF (Rus) PDF (Eng) |
| A. B. Lisitsyn, M. A. Nikitina, A. N. Zakharov, E. B. Sus, V. V. Nasonova, L. I. Lebedeva | ||
| Vol 2, No 4 (2017) | PREPARATION OF THE ENZYME SOLUTION FROM THE WHOLE BOVINE ABOMASUM FOR MODIFICATION OF PROPERTIES OF THE COLLAGEN CONTAINING RUMEN | Abstract PDF (Rus) PDF (Eng) |
| B. A. Bazhenovа, A. М. Danilov | ||
| Vol 4, No 1 (2019) | PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS | Abstract PDF (Eng) |
| Natal’ya L. Vostrikova, Oksana A. Kuznetsova, Valentina B. Krylova, Andrey V. Kulikovskii | ||
| Vol 10, No 1 (2025) | Prevalence and serotyping of Salmonella in beef carcasses sold in markets of Hama city, Syria | Abstract PDF (Eng) |
| O. Faour, Kh. Alkoujah | ||
| Vol 7, No 4 (2022) | Prevalence of Listeria monocytogenes in meat products during 2017–2019 depending on technological factors and seasons | Abstract PDF (Eng) |
| Yu. K. Yushina, O. A. Kuznetsova, A. V. Tutelyan, M. A. Grudistova, D. S. Bataeva, M. D. Reshchikov, I. S. Tartakovsky, Yu. A. Nikolaev | ||
| Vol 1, No 3 (2016) | PRINCIPLES OF DETERMINATION OF VALUE IN USE FOR MEAT AND MEAT PRODUCTS BASED ON QUALITY INDICATORS — THE COEFFICIENTS OF CONSUMER PROPERTIES | Abstract PDF (Rus) PDF (Eng) |
| N. F. Neburchilova, I. V. Petrunina | ||
| Vol 4, No 4 (2019) | Products of chemical reactions that occur during high-temperature heat treatment of the meat products | Abstract PDF (Eng) |
| D. A. Utyanov, A. V. Kulikovskii, N. L. Vostrikova, O. A. Kuznetsova | ||
| Vol 6, No 4 (2021) | Promotion of cultural heritage — regional and traditional Polish meat products | Abstract PDF (Eng) |
| J. O. Szafrańska, D. M. Stasiak, B. G. Sołowiej | ||
| Vol 10, No 1 (2025) | Proteolytic activity of Sechium edule, Cosmos caudatus, Medicago sativa in meat tenderization | Abstract PDF (Eng) |
| B. Budianto, Z. O. Feri, A. Suparmi | ||
| Vol 2, No 1 (2017) | PROTEOMICS IN MEAT SCIENCE — CURRENT STATUS AND FUTURE PERSPECTIVE | Abstract PDF (Rus) PDF (Eng) |
| Galia Zamaratskaia, Shengjie Li | ||
| Vol 10, No 4 (2025) | Quality attributes of lamb satay and their correlation with consumer preference in Tegal regency, Indonesia. | Abstract PDF (Eng) |
| M. R. Novianto, I. I. Arief, A. Apriantini | ||
| Vol 10, No 1 (2025) | Quality evaluation of fresh camel meat dipped in edible citric acid | Abstract PDF (Eng) |
| M. Abd Elgadir, A. A. Mariod, N. Alrumaih, S. H. S. Mohamed, M. A. Aladhadh, R. R. Alayouni | ||
| Vol 2, No 2 (2017) | QUALITY INDICATORS OF BEEF FROM YOUNG BULLS OF VARIOUS DAIRY AND BEEF BREEDS | Abstract PDF (Rus) PDF (Eng) |
| S. A. Miroshhikov, A. V. Kharlamov, I. V. Markova | ||
| Vol 6, No 3 (2021) | Quality of carcasses and meat from male and female rabbits | Abstract PDF (Eng) |
| S. Sampels, J. Skoglund | ||
| Vol 6, No 1 (2021) | Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo) | Abstract PDF (Eng) |
| A. A. Baioumy, T. G. Abedelmaksoud | ||
| Vol 9, No 1 (2024) | Rabbit meat as a potential source of multidrug-resistant and enterotoxigenic Staphylococcus aureus strains | Abstract PDF (Eng) |
| A. F. A. Mahmoud, A. El-S. E. Hafezm, A. F. Abdullatif, A. S. El-tahlawy, R. Ras | ||
| Vol 7, No 2 (2022) | Raman spectroscopic techniques for meat analysis: A review | Abstract PDF (Eng) |
| V. A. Pchelkina, I. M. Chernukha, L. V. Fedulova, N. A. Ilyin | ||
| Vol 1, No 2 (2016) | REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES | Abstract PDF (Rus) PDF (Eng) |
| V. B. Krylova | ||
| Vol 1, No 3 (2016) | RESEARCH AND DEVELOPMENT CONTROL METHOD PATHOGENIC PRION INFECTIONS SECONDARY RAW MEAT INDUSTRY | Abstract PDF (Rus) PDF (Eng) |
| A. Y. Prosekov, O. V. Kriger | ||
| Vol 2, No 3 (2017) | RESEARCH METHODOLOGY OF SUS SCROFA TISSUE EXTRACTS PROTEIN-PEPTIDE COMPONENTS | Abstract PDF (Rus) PDF (Eng) |
| Ekaterina R.. Vasilevskaya, Elena A. Kotenkova, Ekaterina A. Lukinova, Evgenia A. Kalinova | ||
| Vol 7, No 1 (2022) | Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste | Abstract PDF (Eng) |
| B. K. Kabdylzhar, A. K. Kakimov, Zh. S. Yessimbekov, G. V. Gurinovich, A. K. Suychinov | ||
| Vol 5, No 1 (2020) | RESEARCH OF FUNCTIONAL AND TECHNOLOGICAL PARAMETERS OF HIGH PRESSURE PROCESSED MEAT | Abstract PDF (Eng) |
| Irina A. Prokopenko | ||
| Vol 1, No 4 (2016) | RESEARCH OF MOISTURE MIGRATION DURING PARTIAL FREEZING OF GROUND BEEF | Abstract PDF (Rus) PDF (Eng) |
| V. M. Stefanovskiy, I. A. Polyakov, V. V. Petrov | ||
| Vol 6, No 3 (2021) | Research of the overall chemical and amino acid composition of meat from young animals of new sheep genotypes | Abstract PDF (Eng) |
| O. N. Orlova, V. S. Mkrtichyan, L. V. Skrypnik, L. V. Krichun | ||
| Vol 5, No 4 (2020) | Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products | Abstract PDF (Eng) |
| N. V. Rudometova, I. S. Kim | ||
| Vol 1, No 4 (2016) | RESEARCHING OF MEAT AND FAT COLOUR AND MARBLING IN BEEF | Abstract PDF (Rus) PDF (Eng) |
| A. B. Lisitsyn, I. V. Kozyrev | ||
| Vol 7, No 2 (2022) | Review of new technologies used for meat identification | Abstract PDF (Eng) |
| V. Yu. Kornienko, T. A. Fomina, M. Yu. Minaev | ||
| Vol 4, No 2 (2019) | RISK ANALYSIS AND IDENTIFICATION OF CRITICAL CONTROL POINTS (CCP) IN PRODUCTION OF NATURAL INTESTINAL CASINGS | Abstract PDF (Eng) |
| Yulya A. Kuzlyakina, Zoya A. Yurchak, Elizaveta A. Kryuchenko, Oksana A. Kuznetsova | ||
| Vol 6, No 1 (2021) | Risk identification and assessment in production of meat product packaging | Abstract PDF (Eng) |
| Yu. A. Kuzlyakina, V. S. Zamula, M. V. Kochneva | ||
| Vol 1, No 3 (2016) | RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW | Abstract PDF (Rus) PDF (Eng) |
| N. A. Gorbunova, E. K. Tunieva | ||
| Vol 1, No 3 (2016) | RISKS ASSOCIATED WITH THE PRESENCE OF ANTIMICROBIAL DRUG RESIDUES IN MEAT PRODUCTS AND PRODUCTS OF ANIMAL SLAUGHTER | Abstract PDF (Rus) PDF (Eng) |
| D. S. Bataeva, E. V. Zaiko | ||
| 201 - 250 of 321 Items | << < 1 2 3 4 5 6 7 > >> | |
Browse Title Index
Popular articles
Vol 2, No 1 (2017)
Vol 2, No 1 (2017)
Vol 2, No 1 (2017)
Vol 1, No 1 (2016)
Vol 2, No 1 (2017)
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
