Main trends of functional bakery products market development von Shakhray, T. A., Vorobyova, O. V., Victorova, E. P.

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Methods for obtaining liposomal systems to be used in the food industry von E. V. Lisovaya, V. V. Lisovoy, E. P. Victorova

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Secondary resources of tomato processing as a valuable raw material for obtaining food ingredients von Lisovaya, E. V., Victorova, E. P., Sverdlichenko, A. V., Kornen, N. N.

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Development of standard samples-simulators of weight fraction of acetone insoluble substances in rapeseed lecithins von O. S. Agafonov, E. V. Lisovaya, S. M. Prudnikov, E. P. Victorova

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Research of the compliance of the actual consumption of food products by the school pupils with the recommended consumption rates von Victorova, E. P., Lisovaya, E. V., Sverdlichenko, A. V., Vorotyntsev, D. A., Bardizh, D. R.

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Modern research on the extraction of biologically active substances from plant raw materials using enzymes von Fabritskaya, A. A., Semenikhin, S. O., Gorodetsky, V. O., Kotlyarevskaya, N. I., Victorova, E. P.

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DETERMINATION OF EXPIRY DATE OF FOOD ADDITIVES OBTAINED FROM SECONDARY RESOURCES OF PEAR PROCESSING von O. V. Fedoseeva, E. P. Victorova, T. A. Shakhrai, E. V. Velikanova

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SOYA LECITHINS QUALITY CONTROL USING THE NMR PULSE METHOD von E. V. Lisovaya, M. R. Zhane, O. S. Agafonov, E. P. Victorova

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MODERN RESEARCH IN THE FIELD OF OBTAINING FOOD INGREDIENTS FROM SECONDARY APPLE PROCESSING RESOURCES von T. A. Shakhrai, E. P. Victorova, E. V. Velikanova, N. N. Kornen

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A COMPARATIVE EVALUATION OF THE STABILITY OF APPLE ACID COMPLEXES AND SOYA OIL PHOSPHOLIPIDS WITH IRON AND COPPER IONS von L. A. Marchenko, E. V. Lisovaya, T. N. Bokovikova, E. P. Victorova

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COMPETITIVE POTENTIAL OF FUNCTIONAL ENRICHED BAKERY PRODUCTS von E. P. Victorova, O. V. Fedoseyeva, T. A. Shakhrai, N. N. Kornen

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Research of factors influencing the accuracy of determining of oil raw materials quality indicators based on the NMR pulse method von O. S. Agafonov, S. M. Prudnikov, T. A. Shakhrai, E. P. Victorova

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Application of liposomal systems derived from vegetable lecithins in food technologies von E. V. Lisovaya, V. V. Lisovoy, E. P. Victorova, L. A. Marchenko

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Comparative evaluation of the micelle formation process of phospolipids of rapeseed and sunflower lecithines in nonpolar solvents von E. P. Victorova, E. V. Lisovaya, O. S. Agafonov, V. I. Martovshchuk

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Study of the effect of storage terms on safety indicators and composition of «Pump powder» biologically active additive von N. N. Kornen, S. A. Kalmanovich, T. A. Shakhray, E. P. Victorova

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Research of the possibility of application of the nuclear-magnetic relaxation method for determining the acid number of sunflower lecithines von E. P. Victorova, O. S. Agafonov, S. M. Prudnikov, T. A. Shakhray, O. V. Fedoseeva

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Development of a method for determining acid -degree value of oil contained in sunflower phospholipids on the basis of the NMR method von E. P. Victorova, O. S. Agafonov, S. M. Prudnikov, T. A. Shakhray, I. I. Ukrayintseva

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Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour von E. P. Victorova, O. V. Fedoseeva, T. A. Shakhray, E. V. Velikanova, A. N. Matvienko, E. E. Dikolova

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Express methods for determining oil weight fraction in vegetable lecithins based on the pulse method of nuclear-magnetic resonance von E. P. Victorova, G. V. Rusnak, T. A. Shakhray, O. S. Agafonov, S. M. Prudnikov

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Solutions of the HACCP issues in live kvass production von Kh. R. Siyukhov, O. V. Marinenko, I. E. Boyko, D. P. Victorova

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