Strategic guidelines for ensuring biosafety of cereals in extreme conditions of climate change von I. Yu. Potoroko, A. V. Malinin, A. M. Y. Kadi, V. Anjum, O. P. Neverova

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Development of sausage bread technology with a functional orientation based on flax seed products von Merenkova, S. P., Potoroko, I. Yu, Semizdralova, V. V.

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Improving the production technology of bakery products obtained using ingredients of plant origin von Naumenko, N. V., Potoroko, I. Yu, Kalinina, I. V., Malinin, A. V., Tsaturov, A. V.

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The antioxidant properties of functional food ingredients used in the production of bakery and dairy products, their impact on quality and storageability of the product von Potoroko, I. Yu, Paimulina, A. V., Uskova, D. G., Kalinina, I. V., Popova, N. V., Shirish, Sonawane

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Ultrasonic technology development for obtaining biomaterials – sensors for food packaging von Malinin, Artem V., Potoroko, Irina Yu, Ruskina, Alena A.

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Sonochemical Microstructuring of Sodium Alginate to Increase its Effectiveness in Bakery von Paymulina, Anastasia, Potoroko, Irina, Naumenko, Natalia, Motovilov, Oleg

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Process Intensification of the Grain Sprouting Used for the Bread Production and Its Impact on the Finished Products Quality von Naumenko, Natalya V., Potoroko, Irina Yu, Kalinina, Irina V.

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Immune Characterization of C-Type Lectin-Like Protein in Rainbow Trout von Wang, Jiaqing, Potoroko, Irina Yu, Tsirulnichenko, Lina A.

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