All-Russian Scientific Research Institute of Refrigeration Industry

Recent papers from All-Russian Scientific Research Institute of Refrigeration Industry

1. Ice-Cream Mixes with Modified Carbohydrate Composition: Evaluating Cryoscopic TemperatureDairy Industry · 2026
2. Dormant Forms of Food-Contaminating Pathogenic BacteriaMicrobiology · 2026
3. Investment in quality: how cheese packaging pays off due to its proper selection and reduction of defectsCheesemaking and buttermaking · 2026
4. Selection of bacterial cultures for semi‑hard cheeses with a low temperature of secondary heating, formed using various methods.Cheesemaking and buttermaking · 2026
5. Multi-Camera Analysis of Simulated Porcine Recovery States Based on Three-Dimensional Pose Using Synthetic DataJournal of Imaging · 2026
6. Cheesemaking Properties of Milk and Cheese Yield: Risk AssessmentCheesemaking and buttermaking · 2026
7. Effect of Polymer Bags with High Vapor Permeability on Semi-Hard CheesesCheesemaking and buttermaking · 2026
8. Effect of High Temperature and Drought on the Fatty Acid Composition of Oil of Different Linseed Varieties and Its Association with Gene ExpressionInternational Journal of Molecular Sciences · 2026
9. Nipah virus vaccine development: current platforms, preclinical evidence, and clinical translationFrontiers in Drug Discovery · 2026
10. Sequence-dependent genesis of similar collective states in DNA molecules under low external torqueJournal of Biomolecular Structure and Dynamics · 2026
11. Development and validation of a LAMP assay for detection of genetically diverse Lactococcus c2-type bacteriophages in dairy environmentsFrontiers in Microbiology · 2026
12. Epigenetic Regulation of Economically Important Traits in Farm Animals: From Fundamental Mechanisms to Breeding StrategiesBiology Bulletin Reviews · 2026
13. A Detailed Study of the Antimicrobial and Antitumor Activity of ABAB- and A4-Type Cationic Porphyrins in Free or Polymeric FormsJournal of Medicinal Chemistry · 2026
14. In silico identification of organosulfur compounds from Allium ascalonicum L. as potential inhibitors of influenza A (H5N1): integrated DFT, docking, and molecular dynamics analysisFrontiers in Virology · 2026
15. Hemp Protein in the Food Industry: Optimizing Alkaline Extraction and Isoelectric PrecipitationFood Processing Techniques and Technology · 2026
16. Protein Isolates from Defatted Pea Flour: Production and Quality AssessmentFood Processing Techniques and Technology · 2026
17. Risks of Suppressing Lactic Acid Process by Residual DisinfectantsDairy Industry · 2026
18. Effect of Complexing Agents on Whey Protein PrecipitationDairy Industry · 2026
19. Efficacy of Polyethyleneimine-Based Complexes and Nanocomposites against Mold Fungi in Food Industry FacilitiesDairy Industry · 2026
20. Dynamics of Some Microbial Groups in Conventional and β-Galactosidase-Fermented Cream during Intermediate StorageCheesemaking and buttermaking · 2026