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• Improving meat quality and safety: innovative strategies

  Maksim Rebezov, Mars Khayrullin, Bahytkul Assenova, Smolnikova Farida, Dmitry Baydan, Larisa Garipova, Raisa Savkina, Svetlana Rodionova

  523-546

  2024-06-19

• Advancements in nano bio sensors for food quality and safety assurance – a review

  Zhainagul Kakimova, Duman Orynbekov, Klara Zharykbasova, Aitbek Kakimov, Yerlan Zharykbasov, Gulmira Mirasheva, Sandugash Toleubekova, Alibek Muratbayev, Godswill Ntsomboh Ntsefong

  728-747

  2023-09-12

• Development of an integrated food quality management system

  Mykola Nikolaienko, Larysa Bal-Prylypko

  862-873

  2020-09-28

• Development of the food act of the Slovak Republic from 1995 to 2021

  Katarína Ševcová, Peter Zajác, Jozef Čapla, Jozef Čurlej

  982-994

  2021-10-28

• Evaluating heavy metal contamination in paper-based packaging for bakery products: a HACCP approach

  Almas Zhanbolat, Ulbala Tungyshbayeva, Raushangul Uazhanova, Zhanar Nabiyeva, Madina Yakiyayeva , Abdysemat Samadun

  819-833

  2024-09-27

• Consumers´ awareness of food safety

  Ľudmila Nagyová, Alexandra Andocsová, Andrej Géci, Peter Zajác, Jozef Palkovič, Ingrida Košičiarová, Jozef Golian

  8-17

  2019-01-26

• Forming the system of food security indicators following the criteria of the SDGs-2030

  Olena Kotykova, Mykola Babych, Iryna Krylova

  1055-1065

  2020-11-28

• The impartiality of conformity assessment bodies is an integral component of the food safety management system

  Olha Samoilichenko, Olga Priadko, Valentyn Mokiichuk, Nataliia Pashchenko, Larysa Bal-Prylypko, Yuliia Slyva, Valentyna Tkachuk, Nataliya Silonova, Mykola Nikolaienko, Tatyana Rozbytska

  765-776

  2022-11-28

• Global trends in halal food detection

  Anni Faridah, Adrian Arif, Durain Parmanoan, Ruhul Fitri Rosel, Abror Abor, Asmar Yulastri, Nurul Huda

  919-934

  2024-10-24

• Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution

  Anuarbek Suychinov, Dinara Akimova, Aitbek Kakimov, Yerlan Zharykbasov, Assemgul Baikadamova, Eleonora Okuskhanova, Anara Bakiyeva, Nadir Ibragimov

  331-346

  2024-03-12

• Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives

  Mikhailo Mushtruk, Igor Palamarchuk, Vladyslav Palamarchuk, Maxim Gudzenko, Nataliia Slobodyanyuk, Dmitry Zhuravel, Ievgenii Petrychenko, Оksana Pylypchuk

  242-255

  2023-03-23

• Challenges and ways forward for the Malaysian SMEs in the Halal food industry: a systematic review

  Sorna Umme Saima, Radin Badaruddin Radin Firdaus, Sarjiyanto

  223-238

  2024-02-28

• Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products

  Gulnara Zhumanova, Laila Bakirova, Gulmira Baybalinova, Rysgul Ashakayeva, Assel Dautova, Dinara Moldagaliyeva

  955-971

  2023-11-28

• Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries

  Lucia Zeleňáková, Mária Angelovičová, Marek Šnirc, Jana Žiarovská, Stanislav Kráčmar, Branislav Gálik, Simona Kunová

  138-149

  2019-02-27

• Upcycling agricultural byproducts into eco-friendly food packaging

  Natalya Oboturova, Sergey Povetkin, Natalya Nikulnikova, Natalia Lazareva, Anna Klopova, Nikita Lyubchanskiy, Ekaterina Sukhanova, Nadezhda Lebedeva

  185-206

  2024-02-28

• The study of the intensification of technological parameters of the sausage production process

  Larysa Bal-Prylypko, Maryna Yancheva, Mariia Paska, Maxim Ryabovol, Mykola Nikolaenko, Valentyna Israelian, Oksana Pylypchuk, Nina Tverezovska, Yurii Kushnir, Maryna Nazarenko

  27-41

  2022-01-17

• The influence of chitosan on the raspberry quality during the storage process

  Anastasiia Blahopoluchna, Mikhailo Mushtruk, Nataliia Slobodyanyuk, Nelia Liakhovska, Vladyslav Parakhnenko, Sergiy Udodov, Inna Karpovych, Olena Ochkolyas, Alina Omelian, Gennadiy Rzhevsky

  529-549

  2023-06-09

• The study of functional and technological properties of vegetarian ice cream

  Larysa Bal-Prylypko, Mykola Nikolaenko, Taisiia Volkhova, Nataliia Holembovska, Liudmyla Tyshchenko, Anastasiia Ivaniuta, Valentyna Israelian, Alina Menchynska, Oleksandra Shynkaruk, Viktoriia Melnik

  110-121

  2023-02-27

• The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens

  Liga Proskina, Sallija Cerina, Anda Valdovska, Irina Pilvere, Vilija Alekneviciene

  40-51

  2021-01-28

• Hygiene measures in supermarkets, retail food stores, and grocery shops during the COVID-19 pandemic in Slovakia

  Peter Zajác, Jozef Čurlej, Lucia Benešová, Jozef Čapla

  396-422

  2021-05-28

• Polymer selection for microencapsulation of probiotics: impact on viability, stability, and delivery in functional foods for improved manufacturing and product development in the food industry

  Godswill Ntsomboh Ntsefong, Aleksei Lodygin, Ivan Evdokimov, Natalya Oboturova, Igor Rzhepakovsky, Tigran Nersesyan, Sergey Povetkin, Andrey Nagdalian

  712-727

  2023-09-06

• The technology of cooking falafel with high biological value for vegans

  Larysa Bal-Prylypko, Inna Levytska, Liubov Tkachenko, Yuliya Kryzhova, Yaroslav Rudyk, Yevheniia Marchyshyna, Maxim Ryabovol, Yuliia Slyva

  776-791

  2024-08-28

• The use of secondary fish raw materials from silver carp in the technology of structuring agents

  Anastasiia Ivaniuta, Alina Menchynska, Natalia Nesterenko, Nataliia Holembovska, Viktor Yemtcev, Yevheniia Marchyshyna, Yuliya Kryzhova, Elena Ochkolyas, Оksana Pylypchuk, Valentyna Israelian

  546-554

  2021-06-28

• The Studying the processing of food dye from beet juice

  Tamila Sheiko, Serhii Tkachenko, Mikhailo Mushtruk, Volodymyr Vasyliv, Olena Deviatko, Roman Mukoid, Marina Bilko, Mykola Bondar

  688-694

  2019-08-28

• The study of the cytotoxic effect of disinfectants

  Olha Iakubchak, Lida Adamenko, Tetiana Taran, Olena Sydorenko, Tatyana Rozbytska, Nina Tverezovska, Valentyna Israelian, Nataliia Holembovska, Alina Menchynska, Anastasiia Ivaniuta

  82-95

  2023-02-27