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Voprosy Pitaniia|December 21, 2018
[The experimental evaluation in vivo of hypoglycemic properties of functional food ingredient - polyphenolic food matrix]Yu S Sidorova, V A Shipelin, N A Petrov, et al.Voprosy Pitaniia|December 21, 2018
[Milk raw materials from retrovirus infected cows: questions of safety and quality of produced products]E S Krasnikova, O S Larionova, A V Krasnikov, et al.Voprosy Pitaniia|December 21, 2018
[Optimizing nutrition of older people as a mean of preventing premature aging]S N Puzin, A V Pogozheva, V N PotapovVoprosy Pitaniia|January 16, 2019
[Bioactive proteins and peptides: current state and new trends of practical application in the food industry and feed production]D V Grishin, O V Podobed, Yu A Gladilina, et al.Voprosy Pitaniia|January 16, 2019
[The metabolic correction of the experimental alloxan diabetes by means of the antioxidant remedies]I M Bykov, K A Popov, I Yu Tsymbalyuk, et al.Voprosy Pitaniia|January 16, 2019
[The influence of separate and combined supplementation with curcumin and quercetin on the protective capacity in rats]A S Balakina, I V Aksenov, N V Trusov, et al.Voprosy Pitaniia|January 16, 2019
[ω-3 polyunsaturated fatty acids use for optimization of children inflammatory joints diseases treatment]N M YaremaVoprosy Pitaniia|January 16, 2019
[Antibiotic resistance of Campylobacter jejuni strains isolated from food products]N R Efimochkina, Yu V Korotkevich, V V Stetsenko, et al.Voprosy Pitaniia|January 16, 2019
[The biological activity of the composition with glucosamine in the diet of rats in the modeling of cartilage and connective tissue damage]D P Antiushko, A O NezdoliyVoprosy Pitaniia|January 16, 2019
[Development of liposomal form of polyunsaturated fatty acid concentrate: ways of using in production of functional foods]G P Lamazhapova, E V Syngeeva, T S Kozlova, et al.Pageof 368