14. Технология продовольственных продуктов
FATTY ACID COMPOSITION OF OIL OBTAINED FROM THE SEEDS OF THE “TUYATISH” POMEGRANATE VARIETY
17.03.2026
107
MECHANISMS FOR IMPROVING THE EFFICIENCY OF AGRO-INDUSTRIAL VALUE CHAINS TO STRENGTHEN FOOD SECURITY
16.03.2026
102
INFLUENCE OF TECHNOLOGICAL MODES OF PROCESSING DRY MILK ON THE STRUCTURAL AND FUNCTIONAL PROPERTIES OF FOOD SYSTEMS
16.03.2026
96
CERTIFICATION OF HACCP SYSTEM AND FSMS. PURPOSES OF APPLICATION AND MAIN DIFFERENCES OF SYSTEMS
13.03.2026
105
IDENTIFICATION OF THE COMPOSITION AND IMPROVEMENT OF THE CERTIFICATION SYSTEM OF NATURAL HONEY OF THE REPUBLIC OF UZBEKISTAN
06.03.2026
107
EFFICIENCY OF USING MODULAR TECHNOLOGICAL SYSTEMS TO IMPROVE THE WHEAT GRAIN CLEANING PROCESS
06.03.2026
118
STUDIES OF ANTIOXIDANT ACTIVITY OF PEPTIDES OBTAINED FROM PROTEINS OF NON-TRADITIONAL RAW MATERIALS
03.03.2026
121
CHANGES IN THE CONTENT OF OXYMETHYLFURFURAL (OMF) IN GRAPE JUICE UNDER THE INFLUENCE OF TEMPERATURE
03.03.2026
126
DETERMINATION OF ORGANIC ACIDS AND POLYPHENOLS IN LEAVES OF GRAPES OF THE BLACK MUSCAT AND KHURMONI DOGWOOD VARIETIES
28.02.2026
113
ELECTROPHYSICAL SPLITTING OF ASSOCIATED COMPOUNDS IN TRIGLYCERIDES DURING THE REFINATION OF COTTONSEED OIL IN MISCELLA
28.02.2026
115
SYNERGETIC TOXICOLOGICAL ASSESSMENT OF AGROECOSYSTEMS IN UZBEKISTAN: MODELING THE COMBINED IMPACT OF PESTICIDES AND HEAVY METALS
22.02.2026
126
DETERMINATION OF SOLUBLE DRY MATTER (SUGARS) CONTENT IN FLOUR OBTAINED FROM VARIOUS CEREAL CROPS USING A REFRACTOMETER
18.02.2026
174
INVESTIGATION OF THE EFFECT OF ELLAGIC ACID ISOLATED FROM Maclura pomifera FRUIT ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH
18.02.2026
120
IMPROVING AGRO-INDUSTRIAL INTEGRATION AS A TOOL FOR SUSTAINABLE AGRICULTURAL DEVELOPMENT AND REDUCING FOOD RISKS
14.02.2026
114