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Issue Date	Title	Author(s)
2019	European trends in providing food safety in training of technology students in conditions of the development of digital technologies	Limareva, N. S.; Лимарева, Н. С.; Shaltumaev, T. S.; Шалтумаев, Т. Ш.; Shchedrina, T. V.; Щедрина, Т. В.; Orobinskaya, V. N.; Оробинская, В. Н.
2016	Natural polyace tylene compounds with an titubercular activity	Orobinskaya, V. N.; Оробинская, В. Н.
2017	Improvement of truss bearing capacity by means of rhombic pipes	Marutyan, A. S.; Марутян, А. С.; Chernov, P. S.; Чернов, П. С.; Orobinskaya, V. N.; Оробинская, В. Н.; Galdin, E. V.; Галдин, Е. В.
2019	On the problem of preservation of inundated ecosystems of the planet	Orobinskaya, V. N.; Оробинская, В. Н.; Marshalkin, M. F.; Маршалкин, М. Ф.
2021	Determination of biologically active compounds (costunolide and dehydrocostuslactone) in the leaves of some forms of laurel noble (sweet bay)	Orobinskaya, V. N.; Оробинская, В. Н.; Galdin, E. V.; Галдин, Е. В.
2021	Experimental determination of physico-chemical and disperse characteristics and thermal parameters of sheep tail fat	Orobinskaya, V. N.; Оробинская, В. Н.; Galdin, E. V.; Галдин, Е. В.
2020	The use of phyto-enrichment agents in the production of functional bakery products	Orobinskaya, V. N.; Оробинская, В. Н.; Kholodova, E. N.; Холодова, Е. Н.; Galdin, E. V.; Галдин, Е. В.
2020	Ultrastructure aspects of acquired resistance in plants under viral pathogenesis	Orobinskaya, V. N.; Оробинская, В. Н.
2020	The reduction of activity of antialimentary compounds of vegetable raw materials under exposure to electric discharges	Orobinskaya, V. N.; Оробинская, В. Н.; Galdin, E. V.; Галдин, Е. В.; Emelyanov, S. A.; Емельянов, С. А.
2020	The use of combined composites of nontraditional raw materials of plant origin in the production of functional bakery products	Orobinskaya, V. N.; Оробинская, В. Н.; Kholodova, E. N.; Холодова, Е. Н.; Pisarenko, O. N.; Писаренко, О. Н.; Galdin, E. V.; Галдин, Е. В.