Investigation of consumer properties of sweet buns enriched with herbal food additives by M. A. Kazimirova, T. V. Pershakova

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Investigation of the influence of the method of grape pomace processing before extraction on the organoleptic and physicochemical parameters of the extract by Yu. N. Chernyavskaya, A. A. Tyaguscheva, T. V. Pershakova

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Formulating functional drinks using natural colors by T. V. Yakovleva, S. M. Gorlov, T. V. Pershakova, A. O. Rybnikova

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Influence of the pre-storage treatment method and storage parameters on the organoleptic quality indicators of carrot and beet roots by T. V. Pershakova, E. Y. Panasenko, S. M. Gorlov, V. N. Aleshin

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Study of food additives influence on structural-mechanical characteristics of fatty fillings by S. Y. Tamazova, T. V. Pershakova, G. A. Kupin, E. P. Viktorova

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Development of technology and recipe of sweet buns enriched with food additives by M. A. Kazimirova, T. V. Pershakova, A. N. Matvienko, T. A. Shakhray, O. V. Fedoseeva

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Investigation of the influence of the processing method before drying on the organoleptic characteristics, the amount of weight loss and microbiological parameters of zucchini chip... by T. V. Pershakova, T. V. Yakovleva, Yu. N. Chernyavskaya, D. V. Kotvitskaya, A. A. Tyagushcheva

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Investigation of the antagonistic properties of Bacillus subtilis bacteria against carrot phytopathogens by T. V. Pershakova, S. M. Gorlov, L. V. Mikhailyuta, M. V. Babakina, G. A. Kupin

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Antagonistic activity of biopreparations against phytopathogens of the bacterial and fungical nature by D. V. Kabalina, T. V. Pershakova, S. M. Gorlov, L. V. Mikhailyuta, M. V. Babakina

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Comparative evaluation of the effect of “Vitaplan” and “Phytosporin M” biopreparations on change of microbial content of apples in during storage by T. V. Pershakova, G. A. Kupin, V. N. Alyoshin, L. V. Mikhailyuta, M. V. Babakina

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