All-Russian Scientific Research Institute of Canned Food Technology

Recent papers from All-Russian Scientific Research Institute of Canned Food Technology

1. A21-05 Multicenter Bronchoscopic Assessment of Multifocal Peripheral Pulmonary Nodules: The MULTIBRANCH StudyAmerican Journal of Respiratory and Critical Care Medicine · 2026
2. A21-04 Triangulating Truth: Experts, Risk Scores, and Machine Learning in Robot-assisted Bronchoscopic DiagnosticsAmerican Journal of Respiratory and Critical Care Medicine · 2026
3. Properties and molecular-structural features of enzymatically hydrolyzed proteins of pea isolate and secondary starch-protein productFood systems · 2025
4. The enigmatic ‘Newall boulder’ excavated at Stonehenge in 1924: New data and correcting the recordJournal of Archaeological Science Reports · 2025
5. Evaluation of Physicochemical Properties and Biochemical Indicators of Lactofermented Peanut OilcakeВестник Красноярского государственного аграрного университета · 2025
6. Aspects of enzymatic modification of plant proteinsFood systems · 2025
7. Influence of storage duration on the amount of iodine in food ingredientsFood systems · 2025
8. The Description-Profile Method Application for the Organoleptic Assessment of the Storage Capability of Agaricus Bisporus MushroomsВестник Красноярского государственного аграрного университета · 2025
9. Characteristics of the Heterophase Food System Thermal Sterilization Process on the Example of Apple Juice With PulpВестник Красноярского государственного аграрного университета · 2025
10. Enzyme systems for fragmentation of the rhamnogalacturonan sites main chains in plant tissue protopectin complexFood systems · 2023
11. Evaluation of the consequences of the toxic effects of food sweeteners with bioassayFood systems · 2023
12. Modern non-thermal method of processing plant raw materials used to increase its storabilityFood systems · 2023
13. Quality Indicators of Agaricus bisporus after Ultraviolet TreatmentFood Processing Techniques and Technology · 2022
14. Bioassay of oxidative properties and toxic side effects of apple juiceFoods and raw materials · 2022
15. Methods for determining color characteristics of vegetable raw materials. A reviewFood systems · 2022
16. Assessment of microstructural changes in processed products from green peasFood systems · 2021
17. Bioassay-Based Assessment of Food Preservatives’ Toxic EffectsRussian Agricultural Sciences · 2021
18. Assessment of genotoxic and mutagenic effects of food products by bioassay methodsTheory and practice of meat processing · 2021
19. Directed homoenzymatic fragmentation of the plant protopectin complex: Assessment criteriaFoods and raw materials · 2021
20. Evaluation of using herbal extracts in enriched beverages’ production2021