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September 2024 (published: 26.09.2024)
Number 3(61)
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Food Systems
"Alcoholic" fermentation of tobacco in oak barrels. Part 2. Quantitative change in chlorogenic acid and its determination by HPLC Moiseev Igor V. , Karmanov Denis A., Leznyy Valerii V. , Bondarenko Dmitriy V. , Sinchin Gregoriy P. |
pp. 3–9 |
Using 3D fluorescence spectra to identify the authenticity of grape seed oil Vasilyev Vladimir A., Resnyanskaya Anna S. |
pp. 10–17 |
The effect of the methods for resistant starch production on the activity of lactobacilli Alkhateeb R., Barakova N.V., Gunkova P.I., Baskovʦeva A.S., Grinvald Svetlana A., Pluzhnikova Daria V. |
pp. 18–25 |
Biotechnology
Biotechnological potential of lactic acid bacteria during fermentation of the plant base for an alternative emmer drink Trofimov Andrey A. , Lavrinenko Ekaterina A. , Shevyakova Polina A. , Gunkova P.I., Moskvicheva E.V., Ekaterina Y. Fedinishina |
pp. 26–35 |
Tнe Fourier method of IR-shectroscopy in the study of ejaculate in normal and oligozoospermia Alla P. Nechiporenko, Sitnikova Vera E, Konovalenko Andrey V., Ulyana Yu. Nechiporenko |
pp. 36–58 |