CONCEPTS AND METHODOLOGICAL PRINCIPLES FOR THE DEVELOPMENT OF FUNCTIONAL INGREDIENTS AND DAIRY PRODUCTS WITH INCREASED PROTEIN CONTENT by Ivan A. Evdokimov, Anna V. Bannikova

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BIOTECHNOLOGICAL BASES OF A FUNCTIONAL DRINK BASED ON WHEY by I. S. Rodionov, I. A. Evdokimov, E. A. Abakumova

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Contemporary principles of hypoxia management in case of ARDS of various origin. Part 1 by A. V. Vlasenko, E. A. Evdokimov, E. P. Rodionov

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Legal aspects of statistical activity in the EU: projection on the EAEU by R. A. Kasyanov, M. A. Evdokimov, Sh. A. Guliyev

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Contemporary procedure for respiratory support in acute respiratory distress syndrome of various genesis (lecture) by A. V. Vlasenko, E. A. Evdokimov, E. P. Rodionov

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Contemporary principles of hypoxia management in case of ARDS of various origin (Part 2) by A. V. Vlasenko, E. A. Evdokimov, E. P. Rodionov

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RECYCLING OF SECONDARY RAW MILK WHEY DEMINERALIZATION AFTER THE TREATMENT BY REVERSE OSMOSIS by Arthur S. Merkel, George Echer, Ivan A. Evdokimov, Andrey G. Khramtsov

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INFLUENCE OF TYPE STARTER CULTURE ON THE PROPERTIES OF THE FERMENTED ICE CREAM MIXTURE by Valida R. Akhmedova, Svetlana A. Ryabtseva, Ivan A. Evdokimov, Georgei S. Anisimov

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THE RISK ASSESSMENT OF THE RESIDUAL NEUROMUSCULAR BLOCKADE UNDER LAPAROSCOPIC OPERATIVE INTERVENTIONS by D. A. Kurenkov, E. M. Nikolaenko, S. Yu. Chizhevskaya, E. A. Evdokimov

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TECHNOLOGICAL FEATURES OF OBTAINING OF FUNCTIONAL FERMENTED BEVERAGES WITH BIOLOGICALLY ACTIVE SUBSTANCES FROM VEGETABLE RAW MATERIALS by M. V. Kaledina, I. A. Bajdina, N. P. Shevchenko, I. A. Evdokimov

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Investigation of the stability of dairy systems, rehydrated using cavitation disintegration by D. A. Salmanova, A. A. Bratsikhin, I. A. Evdokimov, A. A. Blinova

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Comparative study of the granulometric composition of seed materials used during the lactose crystallization by I. A. Evdokimov, I. K. Kulikova, A. S. Gridin, D. S. Khazov, L. A. Gordienko

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THEORETICAL AND TECHNOLOGICAL BACKGROUND OF CHITOSAN APPLICATION IN THE PRODUCTION OF FUNCTIONAL DAIRY PRODUCTS. (Report 1. Mechanism of interaction of chitosan with proteins ) by L. R. Alieva, T. V. Butkevich, T. N. Golovach, I. A. Evdokimov, V. P. Kurchenko

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EVALUATION OF THE NUTRITIVE VALUE OF FERMENTED ICE CREAM WITH HIGH PROTEIN DOSE by Ivan A. Evdokimov, Irina K. Kulikova, Ludmila A. Gordienko, Marina N. Aslanova, Vladimir S. Metel

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MATHEMATICAL FORECASTING OF BAROMEMBRANE FRACTIONATION AND CONCENTRATION OF DAIRY POLYDISPERSE SYSTEMS by Sergey P. Babenyshev, Oleg I. Egorov, Maria I. Shramko, Ivan A. Evdokimov, Alexey D. Lodygin

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PRACTICAL ASPECTS OF THE APPLICATION OF BACTERIAL STARTER CULTURE IN THE PRODUCTION OF SOUR-CREAM BUTTER OBTAINED ON A CONTINUOUS BUTTER MAKING MACHINES by Y. V. Lapshenkova, N. Y. Dykalo, M. I. Shramko, M. I. Slozhenkina, I. A. Evdokimov

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MICROBIOLOGICAL ASPECTS OF THE PRODUCTION AND STORAGE OF PROCESSED CHEESE by Aslanbek B. Maremshaov, Ivan A. Evdokimov, Maria I. Shramko, Natalia N. Nikulnikova, Olga V. Lepilkina

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PNEUMONECTOMY IN THE PATIENTS WITH THE COMPLICATED COURSE OF WEGENER'S GRANULOMATOSIS by M. A. Bagirov, T. K. Tokaev, A. S. Zaytseva, K. V. Tokaev, Yu. A. Evdokimov, V. A. Khomenko

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AUTOMATIC MEASURING INFORMATION SYSTEM FOR INVESTIGATION OF DISCONTINUOUS AND SMOOTHLY CHANGING FLOWS by V. P. Rogounovich, V. A. Evdokimov, G. I. Lioutko, V. I. Mikoulovich, V. T. Shnitko, A. I. Varfolomeev

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EVOLUTION OF WHEY PROCESSING: PAST, PRESENT, FUTURE (PART 1) by A. G. Khramtsov, A. A. Borisenko, I. A. Evdokimov, A. A. Borisenko, A. A. Bratsikhin, L. A. Borisenko

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