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期	标题	文件
卷 1, 编号 4 (2023)	Polysaccharide-Controlled Crystallization of Lactose in Sweetened Condensed Milk	(Rus)
Barkovskaya I., Kruchinin A., Turovskaya S., Illarionova E., Bolshakova E.
卷 2, 编号 3 (2024)	APA Reference Style Guidelines: Recommendations and Common Errors	(Rus)
Ryabova A.
卷 2, 编号 1 (2024)	Application of omics methods to the study of endophytic microorganisms: Scoping Review	(Rus)
Prosekov A.
卷 1, 编号 3 (2023)	Principles of formation of modular technologies of enteral nutrition products	(Rus)
Agarkova E., Belyakova Z., Kondratenko V.
卷 1, 编号 4 (2023)	The Development and Adaptation of a Predictive Model of Full-Factor Optimisation of the Basic Probiotic Fermented Dairy Product Technological Process	(Rus)
Zobkova Z., Kondratenko V., Pryanichnikova N., Zenina D., Korovina N.
卷 2, 编号 3 (2024)	Development of Composite Whole-Ground Wheat-Hemp fFour for the Production of Bakery Products	(Rus)
Belyavskaya I., Kandrokov R.
卷 2, 编号 1 (2024)	The development of a modified packaging material with antioxidant properties and the study of its sanitary and hygienic characteristics	(Rus)
Myalenko D., Fedotova O., Agarkov A., Sirotin S.
卷 2, 编号 4 (2024)	Development of Food Technology with a Mixture of Whole-Milled Wheat and Sesame Flours	(Rus)
Suvorov O., Kandrokov R., Kandiano T.
卷 2, 编号 2 (2024)	Editorial Policies of a Scientific Journal as a Tool for Developing Academic Literacy	(Rus)
Ryabova A.
卷 3, 编号 1 (2025)	Comparative Study of the Antimicrobial Activity of Lactic Acid Bacteria Strains against Pseudomonas aeruginosa	(Rus)
Kishilova S., Leonova V.
卷 2, 编号 3 (2024)	Comparative Analysis of Simplex and Duplex PCR for Detection of Adulteration of Goat Milk and Its Heat-Treated Products	(Rus)
Khan A., Koval D., Lazareva E., Fomenko O.
卷 1, 编号 4 (2023)	Styles of Source List Formatting in the Manuscript of a Scientific Article as a Reflection of the Academic Culture of the Authorial Team	(Rus)
Ryabova A.
卷 1, 编号 3 (2023)	Enzymatic Method of Bioactive Peptides Production from Milk Protein Raw Materials: A Scoping Review	(Rus)
Kruchinin A., Bolshakova E.
卷 2, 编号 3 (2024)	The Impact of Storage Conditions on the Physicochemical Properties of Electrochemically Activated Solutions	(Rus)
Manevich B., Titov E., Burykina E.
卷 2, 编号 4 (2024)	Formulating Research Purpose and Questions: Recommendations from Editor	(Rus)
Tikhonova E.
卷 3, 编号 1 (2025)	Functional Components in Nutrition: Technology for Producing a Lycopene-Containing Concentrate from Tomato Raw Materials	(Rus)
Velyamov S., Velyamov M., Urazbayev Z., Bakytzhan T., Abitbekova A.
卷 1, 编号 3 (2023)	Characteristics of the metabolite complex produced L.reuteri LR1	(Rus)
Begunova A., Zhizhin N.
卷 3, 编号 2 (2025)	Chemical Contaminants in Ready-to-Eat Food Products: Control and Contamination Mitigation (A Scoping Review)	(Rus)
Lavrukhina O., Makarov D., Kozeicheva E., Balagula T., Tretyakov A., Gergel M., Lozovaya E.
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卷 3, 编号 2 (2025)

卷 3, 编号 2 (2025)

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