Pan-Armenian Digital Library

The Investigation of the Untapped Winemaking Potential of the Grape Variety “Hastakot”

Gabrielyan, A. H. Iskandaryan, G. B. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Cow Milk Total Protein Analysis and Daily Intake Estimation in Armenia

Hovhannisyan, A. S. Beglaryan, M. R. Pipoyan, D. A. Merendino, N. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Studying the Effects of Various Yeast on the Three-Year Aging Process of Brandy Spirits Made From “Kangun” and “Meghrabuyr”Grape Varieties

Khachatryan, T. L. Shahinyan, L. V. Harutyunyan, Sh. H. Nersisyan, A. H. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Using Alternative Raw Materials in Sugar Confectionery Production

Hovhannisyan, N. G. Mkhitaryan, H. V. Aperyan, G. B. Hayrapetyan, R. S. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Dietary Exposure Assessment of Trans-Fatty Acids through Consumption ofIce-Cream in Yerevan, Armenia

Pipoyan, D. A. Beglaryan, M. R. Stepanyan, S. A. Gharibyan, G. K. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

The Use of Milk and Flour Made from Almonds in the Productionof Lactic Foods

Chatinyan, N. R. Karakhanyan, M. G. Dallakyan, N. S. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Development of the Second Ingredient of the New Product “Yogrik”

Balayan, E. B. Araksyants, A. E. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Preparation of Functional Cookies with Red Grape Pomace Bio-Dust

Sahradyan, S. I. Ghazaryan, A. V. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Assessing Health Risks Associated with Antibiotic Residues in Armenian Honey

Pipoyan, D. A. Chirkova, V. I. Beglaryan, M. R. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Investigating the Impact of Yeasts Additives on the Quality of the RedWines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation

Kazumyan, K. N. Mikayelyan, M. N. Gevorkyan, E. R. Jraghatspanyan, A. A. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

The Effect of Natural Sugar Substitute on the Physicochemical Indices of Cupcake

Hovhannisyan, N. G. Khanamiryan, K. S. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Developing a New Recipe for Producing Belgian Waffles with Peanut Butter

Gevorgyan, S․ H․ Hoveyan, Z. H. Solomonyan, A․ K․ Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Development of the First Component for The New “Yogric” Product

Balayan, E. B. Araksyants, A. E. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Developing and Improving the Production Technology of Canned Cold Smoked Rainbow Trout Fillet

Aghababyan, A. M. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Assessing Dietary Exposure of Potentially Toxic Elements via Fish Consumption

Pipoyan, D. A. Chirkova, V. I. Beglaryan, M. R. Stepanyan, S. A. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Investigation of the Possibility of Cider Production in Armenia Using Different Dry Active Yeasts

Iskandaryan, A. Kh. Mikaelyan, M. N. Gevorgyan, E. R. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

The Effect of Aspergilius Niger Fungus on the Development of Fungus Defect in Matured Raw Meat

Dashtoyan, A. L. Nazaryan, S. Z. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Study of the Possibility of Honey Wine Production Using New Active Dry Yeasts and Yeasts Derivatives

Bakhshetsyan, Sh. A. Gevorgyan, E. R. Mikayelyan, M. N. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Assessment of Microbial Safety of Cheese and Sausage Products Sold in the Supermarkets of the City of Yerevan

Pipoyan, D. A. Beglaryan, M. R. Stepanyan, S. A. Amirjanyan, A. H. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Bioconcentration of DDT and its Isomers in Carrots Grown in the Rural Community of Aramus in the Kotayk Region of Armenia

Hovhannisyan, A. S. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Production of Functional Cookies and Quality Research

Ghazaryan, A. V. Sagradyan, S. I. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Developing and Implementing Technology of Rosé Wine Production from the Grape Variety “Charentsi”

Gabrielyan, A. H. Simonyan, N. R. Gasparyan, A. S. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

The Effect of Liquid Smoke on the Quality of Uncooked Smoked Sausages

Dashtoyan, A. L. Balayan, E. B. Mirzabekyan, S. A. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Food Powder Manufacture from Grape Pomace and its Application as an Improver in the Macaroni Production

Yavruyan, N. V. Avetisyan, N. A. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

Risk Assessment of Toxic Elements in Fruits and Vegetables Grown in Ararat Region, Armenia

Pipoyan, D. A. Beglaryan, M. R. Tepanosyan, G. H. Sahakyan, L. V. Գլխավոր խմբագիր՝ Հ. Ս. Ծպնեցյան

Հոդված

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Search for: [Subject = Food Science and Technology] OR [Title = The Use of Pine Cone Extract in the Production of Albumen Curd] OR [Creator = Chatinyan, Nara] OR [Creator = Stepanayan, Naira] OR [Creator = Mezhlumyan, Anahit]

Number of results: 46

The Investigation of the Untapped Winemaking Potential of the Grape Variety “Hastakot”

Cow Milk Total Protein Analysis and Daily Intake Estimation in Armenia

Studying the Effects of Various Yeast on the Three-Year Aging Process of Brandy Spirits Made From “Kangun” and “Meghrabuyr”Grape Varieties

Using Alternative Raw Materials in Sugar Confectionery Production

Dietary Exposure Assessment of Trans-Fatty Acids through Consumption ofIce-Cream in Yerevan, Armenia

The Use of Milk and Flour Made from Almonds in the Productionof Lactic Foods

Development of the Second Ingredient of the New Product “Yogrik”

Preparation of Functional Cookies with Red Grape Pomace Bio-Dust

Assessing Health Risks Associated with Antibiotic Residues in Armenian Honey

Investigating the Impact of Yeasts Additives on the Quality of the RedWines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation

The Effect of Natural Sugar Substitute on the Physicochemical Indices of Cupcake

Developing a New Recipe for Producing Belgian Waffles with Peanut Butter

Development of the First Component for The New “Yogric” Product

Developing and Improving the Production Technology of Canned Cold Smoked Rainbow Trout Fillet

Assessing Dietary Exposure of Potentially Toxic Elements via Fish Consumption

Investigation of the Possibility of Cider Production in Armenia Using Different Dry Active Yeasts

The Effect of Aspergilius Niger Fungus on the Development of Fungus Defect in Matured Raw Meat

Study of the Possibility of Honey Wine Production Using New Active Dry Yeasts and Yeasts Derivatives

Assessment of Microbial Safety of Cheese and Sausage Products Sold in the Supermarkets of the City of Yerevan

Bioconcentration of DDT and its Isomers in Carrots Grown in the Rural Community of Aramus in the Kotayk Region of Armenia

Production of Functional Cookies and Quality Research

Developing and Implementing Technology of Rosé Wine Production from the Grape Variety “Charentsi”

The Effect of Liquid Smoke on the Quality of Uncooked Smoked Sausages

Food Powder Manufacture from Grape Pomace and its Application as an Improver in the Macaroni Production

Risk Assessment of Toxic Elements in Fruits and Vegetables Grown in Ararat Region, Armenia

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