14. Технология продовольственных продуктов
CERTIFICATION OF HACCP SYSTEM AND FSMS. PURPOSES OF APPLICATION AND MAIN DIFFERENCES OF SYSTEMS
13.03.2026
294
IDENTIFICATION OF THE COMPOSITION AND IMPROVEMENT OF THE CERTIFICATION SYSTEM OF NATURAL HONEY OF THE REPUBLIC OF UZBEKISTAN
06.03.2026
287
EFFICIENCY OF USING MODULAR TECHNOLOGICAL SYSTEMS TO IMPROVE THE WHEAT GRAIN CLEANING PROCESS
06.03.2026
313
STUDIES OF ANTIOXIDANT ACTIVITY OF PEPTIDES OBTAINED FROM PROTEINS OF NON-TRADITIONAL RAW MATERIALS
03.03.2026
303
CHANGES IN THE CONTENT OF OXYMETHYLFURFURAL (OMF) IN GRAPE JUICE UNDER THE INFLUENCE OF TEMPERATURE
03.03.2026
307
DETERMINATION OF ORGANIC ACIDS AND POLYPHENOLS IN LEAVES OF GRAPES OF THE BLACK MUSCAT AND KHURMONI DOGWOOD VARIETIES
28.02.2026
307
ELECTROPHYSICAL SPLITTING OF ASSOCIATED COMPOUNDS IN TRIGLYCERIDES DURING THE REFINATION OF COTTONSEED OIL IN MISCELLA
28.02.2026
309
SYNERGETIC TOXICOLOGICAL ASSESSMENT OF AGROECOSYSTEMS IN UZBEKISTAN: MODELING THE COMBINED IMPACT OF PESTICIDES AND HEAVY METALS
22.02.2026
267
DETERMINATION OF SOLUBLE DRY MATTER (SUGARS) CONTENT IN FLOUR OBTAINED FROM VARIOUS CEREAL CROPS USING A REFRACTOMETER
18.02.2026
460
INVESTIGATION OF THE EFFECT OF ELLAGIC ACID ISOLATED FROM Maclura pomifera FRUIT ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH
18.02.2026
462
IMPROVING AGRO-INDUSTRIAL INTEGRATION AS A TOOL FOR SUSTAINABLE AGRICULTURAL DEVELOPMENT AND REDUCING FOOD RISKS
14.02.2026
288
INTEGRATION PROCESSES IN THE AGRO-INDUSTRIAL COMPLEX AS A BASIS FOR INCREASING COMPETITIVENESS
14.02.2026
329
ECONOMIC EFFICIENCY OF USING PREPARATIONS BASED ON CHITOSAN AND ITS DERIVATIVES TO EXTEND THE SHELF LIFE OF POME FRUITS
14.02.2026
323
TECHNOLOGY OF EXTRACTING MELISSA OFFICINALIS
11.02.2026
409
GENERAL INDICATORS AND PROPERTIES OF SPROUTED MUNG AND SOY FLOUR AS A POTENTIAL RAW MATERIALS
10.02.2026
433