| Issue | Title | |
| Vol 10, No 3 (2025) | Safety of canned tuna meat after opening and storage at different temperatures | Abstract PDF (Eng) |
| T. A. Abuhlega, F. G. Shakhtour, R. A. Elsharif, A. A. Ghania, A. E. Alosta, M. A. Khalleefah | ||
| Vol 7, No 1 (2022) | Scientific challenges in modeling mastication of meat using engineering tools | Abstract PDF (Eng) |
| I. V. Djekic | ||
| Vol 6, No 1 (2021) | Scientific rationale of ingredients choice for functional fish pastes | Abstract PDF (Eng) |
| A. S. Kupriy, N. I. Dunchenko, E. S. Voloshina | ||
| Vol 2, No 1 (2017) | SELECTION OF DNA MATRIX FOR JUSTIFICATION OF THRESHOLD FOR CONTAMINATION OF PROCESSED MEAT PRODUCTS WITH UNDECLARED POULTRY COMPONENTS | Abstract PDF (Rus) PDF (Eng) |
| M. Yu. Minaev, G. I. Solodovnikova, K. A. Kurbakov | ||
| Vol 9, No 3 (2024) | Sensory testing and quality maintenance of hamburgers containing soybean meat | Abstract PDF (Eng) |
| F. Fujisawa, H. Seki | ||
| Vol 7, No 1 (2022) | Shockwave effects in the technology of meat raw material processing | Abstract PDF (Eng) |
| N. A. Gorbunova | ||
| Vol 3, No 1 (2018) | SOUS VIDE TECHNOLOGY — SEVERAL ASPECTS OF QUALITY AND MICROBIOLOGICAL SAFETY | Abstract PDF (Rus) PDF (Eng) |
| Tatyana S. Fofanova | ||
| Vol 1, No 1 (2016) | STATISTICAL ANALYSIS OF ENERGY CONSUMPTION DURING THE CUTTING OF FROZEN MEAT BLOCKS USING MULTIPLE EDGE TOOL | Abstract PDF (Rus) PDF (Eng) |
| A. B. Lisitsyn, V. I. Ivashov, B. R. Kapovsky, O. E. Kozhevnikova | ||
| Vol 8, No 4 (2023) | Strategies for replacing saturated fat in meat products: A review | Abstract PDF (Eng) |
| E. Son, K. H. Kwon | ||
| Vol 7, No 4 (2022) | Study of adipose tissue of Kemerovo piglets: Detection of beige adipocytes | Abstract PDF (Eng) |
| V. A. Pchelkina, I. M. Chernukha, I. A. Korotkiy, N. A. Ilyin | ||
| Vol 4, No 1 (2019) | STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING | Abstract PDF (Eng) |
| Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik | ||
| Vol 10, No 4 (2025) | Study of MeIQx and PhIP accumulation in pork patties during their sequential heat treatment. | Abstract PDF (Eng) |
| D. A. Utyanov, A. A. Ivanov, V. V. Murashkin, V. A. Zakharova, Yu. M. Buhteeva | ||
| Vol 1, No 1 (2016) | STUDY OF SODIUM, POTASSIUM, AND CALCIUM SALTS INFLUENCE ON PROTEIN STABILITY BY DIFFERENTIAL SCANNING CALORIMETRY | Abstract PDF (Rus) PDF (Eng) |
| E. K. Tunieva, I. Dederer | ||
| Vol 9, No 1 (2024) | Study of the effect of onion husk ethanol extract on the chemical composition and microstructure of meat pates | Abstract PDF (Eng) |
| N. V. Kupaeva, Yu. I. Bogdanova, A. A. Motovilina, D. A. Utyanov, A. S. Knyazeva, M. E. Spirina, V. A. Pchelkina, E. A. Kotenkova | ||
| Vol 5, No 3 (2020) | Study of the functional product’s protein compounds digestion features | Abstract PDF (Eng) |
| E. R. Vasilevskaya, A. G. Akhremko, E. K. Polishchuk, L. V. Fedulova | ||
| Vol 8, No 3 (2023) | Study of the process of the frozen raw beef defrosting with its simultaneous massaging in industrial conditions | Abstract PDF (Eng) |
| N. S. Nikolaev, V. N. Kornienko | ||
| Vol 2, No 4 (2017) | STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE | Abstract PDF (Rus) PDF (Eng) |
| R. Sakata, S. Takeda, M. Waga | ||
| Vol 2, No 1 (2017) | STUDY ON THE BIOLOGICAL VALUE OF PROTEINS WITH HYPOTENSIVE PROPERTIES FROM AIR-DRIED BEEF | Abstract PDF (Rus) PDF (Eng) |
| O. A. Kovaleva, C. M. Zdrabova | ||
| Vol 2, No 2 (2017) | STUDY STRUCTURE OF THREE-COMPONENT POLYMERIC MATERIAL UNDER INFLUENCE OF γ-IRRADIATION | Abstract PDF (Rus) PDF (Eng) |
| V. T. Tarasyuk, V. P. Filippovich, A. V. Prokopenko, N. E. Strokova, A. V. Egorkin, A. V. Chasovskikh | ||
| Vol 4, No 3 (2019) | SUBSTANTIATION OF THE METHOD OF MEAT SAMPLE PREPARATION FOR INSTRUMENTAL DETERMINATION OF CONSISTENCY | Abstract PDF (Eng) |
| Kirill I. Spiridonov, Victoria V. Nasonova, Elena K. Tunieva | ||
| Vol 7, No 3 (2022) | Systemic approach in the development of functional foods for various noncommunicable diseases | Abstract PDF (Eng) |
| I. M. Chernukha, M. A. Nikitina, M. A. Aslanova, A. T. Qusay | ||
| Vol 6, No 2 (2021) | Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder | Abstract PDF (Eng) |
| S. M. Novakovic, I. V. Djekic, M. B. Pesic, A. Z. Kostic, D. D. Milincic, I. В. Tomasevic | ||
| Vol 7, No 2 (2022) | Technological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a review | Abstract PDF (Eng) |
| E. A. Kotenkova, E. K. Polishchuk | ||
| Vol 4, No 2 (2019) | TECHNOLOGICAL INNOVATIONS FOR TREATMENT OF CASINGS | Abstract PDF (Eng) |
| Vera V. Eveleva, Tatyana M. Cherpalova, Elena A. Shipovskaya | ||
| Vol 2, No 2 (2017) | TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES | Abstract PDF (Rus) PDF (Eng) |
| I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn | ||
| Vol 6, No 3 (2021) | Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine | Abstract PDF (Eng) |
| R. A. Voroshilin | ||
| Vol 10, No 4 (2025) | Testing of methods for detecting Salmonella in the air of poultry processing plants. | Abstract PDF (Eng) |
| Yu. K. Yushina, D. S. Bataeva, A. A. Semenova, M. A. Grudistova, E. V. Zaiko, A. A. Makhova | ||
| Vol 4, No 4 (2019) | Thawing process calculation of egg ingredients particles in minced meat | Abstract PDF (Eng) |
| V. P. Agafonychev, V. N. Makhonina | ||
| Vol 5, No 3 (2020) | The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment | Abstract PDF (Eng) |
| I. L. Stefanova, L. V. Shakhnazarova, A. Yu. Klimenkova, I. M. Sorokina | ||
| Vol 3, No 2 (2018) | THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS | Abstract PDF (Rus) PDF (Eng) |
| Andrey V. Pavlov, Andrey I. Rud, Maxim A. Zankevich | ||
| Vol 1, No 1 (2016) | THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT | Abstract PDF (Rus) PDF (Eng) |
| M. Kral, K. Honzirkova, M. Pospiech, B. Tremlova, M. Zdarsky | ||
| Vol 6, No 1 (2021) | The effect of essential oils on quality and safety parameters of meat during its storage | Abstract PDF (Eng) |
| A. U. Shkabrou, V. D. Raznichenka, L. Y. Kharkevich | ||
| Vol 6, No 2 (2021) | The effect of herbal supplements on development of internal organs and chemical composition of broilers muscles | Abstract PDF (Eng) |
| A. I. Nufer, E. V. Shatskikh | ||
| Vol 8, No 1 (2023) | The effect of long skin soaking in the calcium solution on the quality of rambak crackers from buffalo skin | Abstract PDF (Eng) |
| A. Chairil, . Irhami, H. A. Umar, . Irmayanti | ||
| Vol 8, No 3 (2023) | The effect of magnetic and electric fields on the processes of food freezing | Abstract PDF (Eng) |
| G. A. Belozerov, A. G. Belozerov, A. V. Konnov | ||
| Vol 10, No 4 (2025) | The effect of phytogenic additives on biochemical parameters of broiler chicken tissues. | Abstract PDF (Eng) |
| M. Ya. Kurilkina, T. A. Klimova, Sh. G. Rakhmatullin, D. G. Deryabin, K. N. Atlanderova, G. K. Duskaev | ||
| Vol 5, No 2 (2020) | The electrohydraulic method for meat tenderization and curing | Abstract PDF (Eng) |
| N. A. Ermoshin, S. A. Romanchikov, O. I. Nikolyuk | ||
| Vol 5, No 4 (2020) | The formation of flavoring characteristics of meat products by changing the chemical composition of food compositions | Abstract PDF (Eng) |
| A. N. Ivankin, N. L. Vostrikova, O. N. Krasulya, E. V. Kazakova, A. V. Kulikovskii, A. S. Knyazeva | ||
| Vol 3, No 1 (2018) | THE IMPACT OF THE COOKED SAUSAGE ENRICHED WITH LACTULOSE AND FOOD FIBERS ON THE MORPHOFUNCTIONAL CONDITION OF THE MUCOUS MEMBRANE OF THE LARGE INTESTINE AND MICROBIOTA (MICROBIOCENOSIS) IN RATS | Abstract PDF (Rus) PDF (Eng) |
| Leonid S. Kudryashov, Vadim A. Kupriyanov, Ivan T. Scherbakov, Valentina B. Krylova, Tatyana V. Gustova | ||
| Vol 1, No 2 (2016) | THE INFLUENCE OF AUTOLYSIS ON THE PROTEIN-PEPTIDE PROFILE OF Bos taurus AND Sus scrofa HEART AND AORTA TISSUES | Abstract PDF (Rus) PDF (Eng) |
| I. M. Chernukha, L. V. Fedulova, E. A. Kotenkova, S. S. Shishkin, L. I. Kovalyov | ||
| Vol 3, No 4 (2018) | THE INFLUENCE OF BIOACTIVE SUBSTANCES ISOLATED FROM PORCINE AORTA ON THE SERUM FATTY ACID COMPOSITION OF HYPERLIPIDEMIC RATS | Abstract PDF (Rus) PDF (Eng) |
| Irina M. Chernukha, Liliya V. Fedulova, Elena A. Kotenkova | ||
| Vol 6, No 3 (2021) | The influence of brood chickens by-products processing with probiotic culture starter on change of their functional and technological parameters. | Abstract PDF (Eng) |
| O. V. Zinina, S. P. Merenkova, K. S. Gavrilova, M. B. Rebezov, D. A. Utyanov, A. S. Knyazeva | ||
| Vol 8, No 2 (2023) | The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products | Abstract PDF (Eng) |
| M. A. Aslanova, O. K. Derevitskaya, A. S. Dydykin, A. L. Bero, N. E. Soldatova | ||
| Vol 4, No 1 (2019) | THE INFLUENCE OF IONIZING RADIATION ON THE THERMOPHYSICAL PROPERTIES OF MEAT FROM THE BROILER CHICKENS WITH DIFFERENT STRESS RESISTANCE | Abstract PDF (Eng) |
| Roza T. Timakova, Sergey L. Tikhonov, Natal’ya V. Tikhonova, Sergey V. Shikhalev, Leonid S. Kudryashov | ||
| Vol 5, No 4 (2020) | The methodology of food design. Part 1. The individual aspect | Abstract PDF (Eng) |
| A. Yu. Prosekov | ||
| Vol 6, No 4 (2021) | The methodology of food design. Part 2. Digital nutritiology in personal food | Abstract PDF (Eng) |
| A. Y. Prosekov, A. D. Vesnina, O. V. Kozlova | ||
| Vol 11, No 1 (2026) | The potential of artificial intelligence in the meat industry | Abstract PDF (Eng) |
| N. A. Gorbunova, M. A. Nikitina | ||
| Vol 3, No 3 (2018) | THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK | Abstract PDF (Rus) PDF (Eng) |
| Oksana A. Kovaleva, Katherine M. Zdrabova | ||
| Vol 9, No 1 (2024) | The role of enzymes in the formation of meat and meat products | Abstract PDF (Eng) |
| D. V. Khvostov, A. Yu. Khryachkova, M. Yu. Minaev | ||
| Vol 11, No 1 (2026) | The rumen microbiome: Abrief review | Abstract PDF (Eng) |
| A. A. Novikova, A. A. Maksimenko, A. V. Sidorenko, A. B. Podvolotskaya, L. A. Tekutyeva | ||
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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
