DEVELOPMENT OF AN ENRICHED BAKERY PRODUCT USING A PROBIOTIC COMPOSITE by A. V. Burminsky, V. N. Orobinskaya, T. N. Lavrova, O. N. Pisarenko

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New nematode-resistant potato varieties by O. Borzykh, B. Taktaev, N. Pisarenko, I. Podberezko, D. Sigaryova, T. Bondar

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The use of microalgae: spirulina, nori profira, nori kelp in the production of functional foods (analytical review) by V. N. Orobinskaya, I. N. Pushmina, T. N. Lavrova, O. N. Pisarenko, S. A. Emelyanov, D. A. Konovalov

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Diversity and functional capabilities of the microbial metagenome in a potable water reuse system by Arnold C.C. Wong, Elizabeth A. Dinsdale, Amanda Pham, Aleksey N. Pisarenko, Richard Gersberg, Matthew E. Verbyla

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