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. 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
2. 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
3. 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
4. Development of a new ethanol technology based on intensive methods of wheat grain processing

   Zhurba, Oleg Sergeevich · 2004 · Candidate of Sciences

   • 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. Improvement of the technology of special malt for processing high dosages of unmalted raw materials in brewing

   Gusov, Marat Elbrusovich · 2003 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
8. Development of a technology for red sparkling wines based on regulating the physiology and metabolism of yeasts

   Chaplikene, Vida Ionovna · 2003 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
9. Properties and application of the enzyme preparation Megaterin G10x in the technology of delicacy products from low-grade meat raw materials

   Ponomarev, Vsevolod Yaroslavovich · 2002 · Candidate of Sciences

   • 05.18.07 Biotechnology of food products and biologically active substances
   • 05.18.04 Technology of meat, dairy and fish products and refrigeration production
10. Development of a technology for powdered mixtures for special-purpose beverages

    Shcherbakov, Andrei Borisovich · 2002 · Candidate of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances
11. Development of a technology for producing and using a preservative based on protamines from fish milt in the production of lightly salted preserves

    Chernysheva, Natalya Leonidovna · 2002 · Candidate 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
12. Development of scientific and practical foundations for the biotechnology of new functional dairy products

    Chernyayev, Sergey Ivanovich · 2002 · Doctor of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances
13. Technology of flour products made from yeast dough with anise ingredients

    Zhilina, Tatyana Sergeevna · 2002 · Candidate of Sciences

    • 05.18.15 Technology and commodity science of functional and specialized foods and public catering
    • 05.18.07 Biotechnology of food products and biologically active substances
14. Obtaining, fractionation and identification of food-grade plant phospholipids

    Zheleznoy, Sergey Alekseevich · 2002 · Candidate of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances
    • 05.18.01 Technology of processing, storage and conversion of cereals, legumes, groats, fruit-and-vegetable products and viticulture
15. Use of citrus fruit zest in bakery products of targeted purpose

    Zhukova, Ekaterina Mikhailovna · 2002 · Candidate of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances
16. Development of activated brewer's yeast technology for low-capacity plants

    Shaburova, Lyubov Nikolaevna · 2001 · Candidate of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances
17. Scientific and practical fundamentals of using the biotechnological properties of kefir grains

    Khamnaeva, Nina Ivanovna · 2001 · Doctor of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances
18. Development of an intensive technology for local treatment and disinfection of food industry wastewater

    Salem Zaker Adnan · 2001 · Candidate of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances
19. Scientific substantiation and development of a technology of wine distillates for the production of grape wines

    Yakuba, Yuriy Fedorovich · 2000 · Candidate of Sciences

    • 05.18.07 Biotechnology of food products and biologically active substances
20. Hydration in food systems: physical fundamentals and the technology of products with specified properties

    Titov, Sergey Aleksandrovich · Doctor of Sciences · Voronezh State Technological Academy

    • 05.18.07 Biotechnology of food products and biologically active substances