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Country-style curds for school children nutrition
Artyuhova S.I., Tetyusheva I.F.
Cholesterol metabolising activity of the probiotic microorganisms
Khamagaeva I.S., Tsybikova A.K., Zambalova N.A., Hamagaeva I.S., Tsybikova A.H., Zambalova N.A.
Fighting with biofilms at milk processing enterprises
Manevich B.V., Kuzina J.I., Haritonova E.B., Orlova T.V.
Effects of the disinfecting agents on the bacteriophages of the lactic acid bacteria
Ganina V.I., Ionova I.I., Karpychev S.V., Salnikov S.G., Pimenova N.V.
Low lactose milk products. Ways of receiving
Danilchuk T.N., Ganina V.I., Golovin M.A.
Vacuum drying of the bacterial concentratesand lactic acid bacteria starter cultures
Kaukhcheshvili N.E., Kharitonov A.Y., Sorokina N.P., Smirnov E.A., Kauhcheshvili N.E., Haritonov A.Y., Sorokina N.P., Smirnov E.A.
Quality of the cultural liquid of propionic bacteria
Khamagaeva I.S., Darbakova N.V., Khamagaeva N.A., Hamagaeva I.S., Darbakova N.V., Hamagaeva N.A.
Biotransformation of milk whey into the products containing lactate
Eveleva V.V., Cherpalova T.M., Shypovskaya E.A.
Express-tests for detection of the pathogenic microorganisms and toxins in food products
Sokolov D.M., Sokolov M.S.
Probiotic fermented products: new ways to improve quality
Loiko N.G., Karetkin B.A., Simon N.A., Shanenko E.F., Pichugina T.V., Grinevich A.I., Ganina V.I.
Application of test systems in the dairy sector
Prosekov A.Y., Korotkaya E.V., Bespomestnykh K.V., Prosekov A.Y., Korotkaya E.V., Bespomestnyh K.V.
Microbiological risks at processed cheese production through the examples of coliform bacteria
Sviridenko G.M., Zaharova M.B., Babkina N.G.
Probiotic bioproduct for corporative nutrition
Artyuhova S.I., Tolsoguzova T.T.
Effects of the starter culture microflora on the structural-mechanical properties of fermented coagulum
Hamagaeva I.S., Tumunova S.B., Hanhaldaeva S.G., Zambalova N.A.
Application of milk whey for reconstructionof soil nanostructure
SMOL'NIKOVA V.V., EMEL'YaNOV S.A., Smol'nikova V.V., Emel'yanov S.A.
Technological aspects of bifido bacteria applications in fermented milk products manufacturing.
Semenikhina V.F., Semenihina V.F., Rozhkova I.V., Begunova A.V., Rozhkova I.V., Begunova A.V.
Transmission factors of foodborne pathogens through milk and milk products
Valikhov A.F., Dunchenko N.I.
Probiotic kefir bioproduct
Hamagaeva I.S., Boyarineva I.V.
Culture media for cultivation of the Lactobacterium acidophilus
Raskoshnaya T.A., Semenikhina V.F., Raskoshnaya T.A., Semenihina V.F.
Enteric bacteria - principle sanitarian-indicative microflora of milk products
Sviridenko G.M., Sviridenko G.M.
The plant for membrane sterilization of milk
Lyalin V.A.
Fermented milk product enriched by selenium
Hamagaeva I.S., Kuznetsova O.S.
Milk porridges for gerodietary nutrition
Gavrilova N.B., Vitchenko A.S.
Antibiotics resistance of the AiBi starters. Screening and its results
Effects of ferrous sulphate on propionic bacteria
Khamagaeva I.S., Krivonosova A.V., Hamagaeva I.S., Krivonosova A.V.
How quickly and reliably to get rid of mould and coli bacteria
Efimov K.M., Efimova T.E., Dityuk A.I., Kozel S.V., Bogdanov A.I.
Effects of iodine and iron on starter cultures
Kuzin A.A., Kuzina D.A., Grunskya V.A.
Impacts of seasons on physical-chemical and technological properties of Streptococcus thermophilus
Semenihina V.F., Abramova A.A.
Effects of natrium selenite on metabolism and probiotic microorganisms
KhAMAGAEVA I.S., KUZNETsOVA O.S., Hamagaeva I.S., Kuznetsova O.S.
Effects of microflora on the curds quality
Semenihina V.F., Rozhkova I.V., Begunova A.V., Shyrshova T.I.
Antagonistic activity of lactic acid bacteria against Klebsiella spp
Semenihina V.F., Rozhkova I.V., Raskoshnaya T.A., Gabrielyan N.I., Romanova N.I.
International criteria of safety of the bifido bacteria application
Level of the polysaccharide produced by lactic acid bacteria in kefir
Enikeev R.R., Boboshko D.N., Rudenko E.Y., Zimichev A.V.
Selection of the indicating microorganism for controlling activity of the antimicrobial components produced by Lactobacillus reuteri LR1
Begunova A.V., Rojkova I.V., Shyrshova T.I., Novikova I.S.
Analogue of the national curds product kort: improvement of food and biological values
Vasil’eva M.P., Karimov R.G., Grunskaya V.A.
The level of the propionic acid bacteria in the cheese manufactured at two-sided pressing
Manukyan S.S.
Fermented milk «Shifo»
Khakimova S.I., Dzhakhangirova D.E., Нakimova S.I., Djahangirova D.E.
Fermented milk of mixed fermentation
Kulikova I.K., Evdokimov I.A., Gasheva M.A.
1 - 38 of 38 Items

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