Investigation of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines von Gnetko, L. V., Nerovnykh, L. P., Siyukhov, Kh. R., Arutyunova, G. Yu

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Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content von Khatko, Z. N., Beretar, S. T., Nerovnykh, L. P., Kudaynetova, S. K., Kolodina, E. M.

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Influence of enzymative catalysis on technological parameters of apple juice production von Gnetko, L. V., Nerovnykh, L. P., Udychak, M. M., Siyukhova, B. B., Kobleva, M. M.

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INFLUENCE OF YEAST RACES ON AROMATIC PROPERTIES OF CHAMPAGNE PREPARED USING TRADITIONAL TECHNOLOGY von L. V. Gnetko, L. P. Nerovnykh, M. M. Kobleva

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Method for increasing the ecological and food values of milk and dairy products von Kokaeva, M.G., Temiraev, R.B., Dzhaboeva, A.S., Osikina, R.V., Gazzaeva, M.S., Shugusheva, L.H., Sattsaeva, I.K., Nerovnykh, L.P., Arutyunova, G.Y., Efendiev, B.S.

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Toxins and Mechanisms of Their Interaction in Fruit Wines von Gnetko, L.V., Nerovnykh, L.P., Gisheva, S.A., Skhalyakhov, A.A., Siyukhov, Kh.R., Ageyeva, N.M., Volkova, S.A.

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