The influence of the chemical composition of modified lecithins on their surface-active and emulsifying properties by E. V. Lisovaya, E. P. Viktorova, A. V. Sverdlichenko, M. R. Zhan

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Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions by E. V. Lisovaya, E. P. Viktorova, A. V. Sverdlichenko, M. R. Zhane

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Secondary resources of tomato processing as a valuable raw material for obtaining food ingredients by E. V. Lisovaya, E. P. Victorova, A. V. Sverdlichenko, N. N. Kornen

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Characteristics of the existing methods for the production of carotenoids from vegetable raw materials and secondary resources of its processing by A. D. Achmiz, E. V. Lisovaya, A. V. Sverdlichenko, E. P. Viktorova

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Research of the compliance of the actual consumption of food products by the school pupils with the recommended consumption rates by E. P. Victorova, E. V. Lisovaya, A. V. Sverdlichenko, D. A. Vorotyntsev, D. R. Bardizh

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