USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS von Timakova, R.T., Tikhonov, S.L., Tikhonova, N.V., Poznyakovskiy, V.M.

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Nutrition Evolution and Nutriom Formation of the Modern Human von Poznyakovskiy, V.M.

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Composition and Technology Development of the Combined Vegetable Oil Receipt for Healthy Nutrition von Tokhirijon, B., Poznyakovskiy, V.M.

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Experimental Safety Proof of the Tonic Beverages Based on the Herbal Raw Materials von Polyakov, V.A., Poznyakovskiy, V.M., Kotova, T.V.

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SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY von Lobach E.Y., Gur'yanov Y.G., Poznyakovskiy V.M., Kostin A.N.

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DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS von Beznosov Y.V., Erdakova V.P., Poznyakovskiy V.M.

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NUTRIENT SUPPORT FOR THE BODY OF ATHLETES DURING TRAINING, COMPETITION AND RECOVERY PERIODS: THEORETICAL AND PRACTICAL ASPECTS von Latkov N.Y., Koshelev Y.A., Poznyakovskiy V.M.

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THE INFORMATIONAL SAFETY MODEL OF A TONIC (ENERGY) DRINK WITH von Kotova T.V., Solopova A.N., Poznyakovskiy V.M.

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INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS von Popova D.G., Titorenko E.Y., Poznyakovskiy V.M.

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METHODOLOGICAL ASPECTS AND OPERATIONAL EXPERIENCE OF THE NEW BAA WITH TARGETED FUNCTIONAL PROPERTIES von Lobach, E. Yu, Poznyakovskiy, V. M.

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PROOF OF EFFICACY AND FUNCTIONAL ORIENTATION OF В«OLEOPRENNEUROВ» DIETARY SUPPLEMENT IN VIVO OBSERVATIONS von Podzorova G.A., Vekovtsev A.A., Kaz'mina A.Y., Poznyakovskiy V.M.

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CLINICAL TESTING OF SPECIAL FOOD FOR DIETARY NUTRITION von Lobach E.Y., Vekovtsev A.A., Fesikova P.V., Poznyakovskiy V.M.

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FIELD STUDIES OF THE EFFECTIVENESS OF DIETARY SUPPLEMENTS WITH AIMED FUNCTIONAL PROPERTIES von Vekovcev A.A., Podzorova G.A., Kaz'mina A.Y., Poznyakovskiy V.M.

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INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION von Zhuravlev, R. A., Tamova, M. Yu, Bugayets, N. A., Poznyakovskiy, V. M., Penov, N. D.

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About the quality of meat with PSE and DFD properties von Poznyakovskij, V.M., Kemerovo Inst. of Food Science and Technology (Russian Federation), Gorlov, I.F., Volga Research and Development Inst. of Production and Processing of Meat and Dairy Products, Volgograd (Russian Federation), Tikhonov, S.L., Ural State Economical Univ., Ekaterinburg (Russian Federation), Shelepov, V.G., Russian Academy of Agricultural Sciences, Moscow (Russian Federation)

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SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST ARTEMIA SALINA) von Poznyakovskiy, Valeriy, Motovilov, Konstantin, Motovilov, Oleg, Latkova, Elena

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USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH von Tikhonov, S. L., Tikhonova, N. V., Samokhvalova, E. V., Poznyakovskiy, V. M., Volkov, A. Yu, Aleksandrov, A. V., Terent'ev, A. E., Lazarev, V. A.

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