DEVELOPMENT OF TECHNOLOGY OF FLOUR CONFECTIONERY PRODUCTS WITH APPLICATION OF PRODUCTS OF PROCESSING OF BERRIES by M. S. Voronina, N. V. Makarova

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VEGETABLES OF THE SAMARA REGION AS A SOURCE OF DIETARY FIBER AND ANTIOXIDANTS by A. S. Dancheva, N. V. Makarova

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COMPARATIVE ANALYSIS OF CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF DIFFERENT KINDS OF COFFEE BEANS AS A RAW MATERIAL FOR THE PRODUCTION OF COFFEE EXTRACTS by D. Budylin, N. V. Makarova

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Chronic heart failure in out-patient practice: aetiology issues by S. M. Bogdanova, N. V. Makarova

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Analysis of a clinical case of a patient with a lymphedema of the right lower limb by I. G. Makarov, N. V. Makarova

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INFLUENCE OF FREEZING PROCESS ON ORGANOLEPTIC PARAMETERS OF PUFF PASTRY PRODUCTS by A. T. Prussakova, M. S. Voronina, N. V. Makarova

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DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF SEMI-FINISHED PRODUCTS BASED ON VEGETABLE RAW MATERIALS WITH A HIGH CONTENT OF ANTIOXIDANTS AND Р-CAROTENE by N. V. Makarova, D. F. Ignatova, Y. S. Kudusova

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Reinfection with SARS-CoV-2 variants: The issues of hybrid immunity efficiency by I. A. Pobozhaya, N. M. Kalinina, N. V. Makarova

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THE STUDY OF THE PROPERTIES OF EDIBLE PACKAGING BASED ON APPLE PUREE WITH THE ADDITION OF BIOHYDROCOLLOIDS AS PLASTICIZERS by N. V. Makarova, N. B. Eremeeva, E. A. Yeliseeva

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SELECTION OF EXTRACTION TECHNOLOGY FOR GREEN TEA, COFFEE BEANS, IVAN-TEA by N. V. Makarova, D. F. Ignatova, N. B. Eremeeva

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