Biotechnology of food products, medicinal and biologically active substances

code 2.7.1. • before 2022: 05.18.07 “Biotechnology of food products and biologically active substances”

1. Improvement of the technology of alcoholic beverages based on the use of filtering materials modified with silver nanoparticles

   Zhabkina, Tatyana Nikolayevna · 2005 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
2. Investigation of the processes of after-ripening and storage of tomatoes treated with biological preparations

   Shchipitsina, Diana Aleksandrovna · 2004 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
3. Study of osmo- and ethanol tolerance of brewer's yeast strains for high-gravity brewing

   Cherepanov, Sergey Arkadyevich · 2004 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
4. Production and application of keratin products based on biomodification of meat industry raw materials: theory and practice

   Shamkhanov, Chingiskhan Yusupovich · 2004 · Doctor of Sciences

   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
   • 05.18.07 Biotechnology of food products and biologically active substances
5. Development of technology for the production of functional products from barley

   Yadamsurengiin Bayarkhuu · 2003 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
6. Intensification of fermentation in brewing using a Spirulina platensis preparation

   Bidikhova, Marina Elbrusovna · 2003 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
7. Development of new technological methods for the production of fortified wines

   Neudakhina, Ol'ga Konstantinovna · 1993 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
8. Development and scientific substantiation of a continuous-flow technology for stabilization of wines against calcium hazes

   Gnet'ko, Lyudmila Vasil'yevna · 1993 · Candidate of Sciences · Institute of Grape and Wine "Magarach"

   • 05.18.07 Biotechnology of food products and biologically active substances
9. Intensification of proteolysis of corn and rice in brewing

   Nguyen, Thi Hoai Cham · 1992 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
10. Development of objective components of the colloidal system of juices, beverages and wines

    Zinkevich, Eduard Ludvikovich · 1992 · Candidate of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances
11. Improvement of the technology of sparkling wine production by the bottle method based on the use of immobilized yeasts

    Palik, Zinaida Petrovna · 1992 · Candidate of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances
12. Improvement of vinegar production technology through the use of acetic acid bacteria immobilized on yeast cell envelopes

    Tsiklauri, Nana Vakhtangovna · 1991 · Candidate of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances
13. Improvement of water treatment and blending processes of cognacs in order to increase their stability and quality

    Chursina, Olga Alekseevna · 1990 · Candidate of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances