Development of beer drinks recipe and technology with fruit and berry raw materials von Egushova, Elena, Reznichenko, Irina, Lobov, Denis, Cherkasov, Vyacheslav

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Sugar Substitutes and Sweeteners in Confectionery Technology von Reznichenko, Irina, Shcheglov, Mikhail

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Composition and Quality Standards of Functional Caramel von Reznichenko, Irina, Renzyaeva, Tamara, Renzyaev, A.

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Rating System for Quality Control of Functional Instant Drinks von Mustafina, Anna, Reznichenko, Irina, Bakin, Igor, Shilov, Sergey

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Nutrigenomics and Nutrigenetics Importance in the Food Science von Miroshina, Tatiana, Reznichenko, Irina

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Eating behavior and attitudes towards healthy food products among student youth analysis von Miroshina, Tatiana A., Reznichenko, Irina Yu

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Biologically Active Substances of Vitis amurensis Rupr.: Preventing Premature Aging von Praskova, Juliya, Kiseleva, Tatyana, Reznichenko, Irina, Frolova, Nina, Shkrabtak, Natalia, Lawrence, Yulia

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Authenticity Identification of Carbonated Alcochol-Free Beverages von Reznichenko, Irina, Kondratieva, Maria

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Use of automatic tensile testing machines for assessing the strength properties of packaging materials for baked confectionery products von Rossieva, Daria, Reznichenko, Irina, Ermolaeva, Evgenia, Komarov, Sergey, Surkov, Igor

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Differentiated Scanning Calorimetry of Model Systems with Cocoa Butter von Vereshchagin, Alexander, Reznichenko, Irina, Bychin, Nikolay

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Preferences of People of Advanced and Gerontic Age in Diet Formation von Ruban, Natalya, Reznichenko, Irina

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"Properties Tree" in the Consumer Criteria Evaluation for Sugary Confectionery Products von Reznichenko, Irina, Frolova, Nina, Zharskaya, Ekaterina, Kovalchuk, Yana, Solovyova, Margarita

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Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes von Егорова, Елена, Egorova, Elena, Резниченко, Ирина, Reznichenko, Irina

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Originality Identification of Butter by Thermal Analysis Methods von Vereshchagin, Alexander L., Reznichenko, Irina Yu, Bychin, Nikolai V.

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Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid von Табаторович, Александр, Tabatorovich, Alexander, Резниченко, Ирина, Reznichenko, Irina

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Thermal Analysis in the Quality Study of Chocolate and Confectionery Products von Верещагин, Александр, Vereshchagin, Alexander, Резниченко, Ирина, Reznichenko, Irina, Бычин, Николай, Bychin, Nicolay

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Syrups in Sugar Confectionery Products of High Nutritional Value von Резниченко, Ирина, Reznichenko, Irina, Фролова, Нина, Frolova, Nina, Кучебо, Вачеслав, Kuchebo, Vacheslav, Туров, Семен, Turov, Semen

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The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality von Конева, Светлана, Koneva, Svetlana, Егорова, Елена, Egorova, Elena, Козубаева, Людмила, Kozubaeva, Lyudmila, Резниченко, Ирина, Reznichenko, Irina

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Development of the integrated management system in food production company von Вайскробова, Евгения, Vayskrobova, Evgenia, Барышникова, Надежда, Baryshnikova, Nadezhda, Резниченко, Ирина, Reznichenko, Irina, Покрамович, Людмила, Pokramovich, Lyudmila

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Fish quality monitoring for sustainable product safety von Reznichenko, I. Yu, Egushova, E. A., Donchenko, T. А.

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