Vol. 2 No. 74 (2021): “AgriScience and Technology” scientific journal

Published: 2021-06-30

Agricultural Engineering

• Distribution of Static Deformations along the Friction Lining of the Brake Mechanism in the Cars of GAZelle Series

  H.V. Vardanyan, N.A. Bazikyan , V.A. Vardanyan, S.N. Bazikyan

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• Determination of Normalized Difference Vegetation Index (NDVI) by Applying Disco-Pro AG Drones in Vineyards

  P.S. Efendyan, T.A. Hovhannisyan, T.M. Hakobyan

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• Theoretical Justification of Plant Stems Vibro-Cutting in Dense Environment

  A.P. Tarverdyan, A.Kh. Khachatryan, A.V. Altunyan

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Agricultural Economics and Agribusiness

• Financial Feasibility of Sugar-Free Medium-Scale Dry Fruit Production: a Hypothetical Business Model

  A.E. Martirosyan, D.Z. Markosyan

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• Feasibility Study of Biogas Production from Miscanthus Biomass in the Tavoush Region

  D. Z. Markosyan

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Agronomy and Agroecology

• Evaluation and Improvement Ways of Ecological State in Agroecosystems of Voghjaberd Community

  M.H. Galstyan, L.G. Matevosyan, A.L. Mkrtchyan, M.A. Markosyan

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• Introducing Seed Material Selection Method for the Increase of Tomato Seed Yield and Quality

  G.S. Martirosyan, L.M. Tadevosyan, A.M. Pahlevanyan, G.Zh. Atchemyan

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• Development Peculiarities of Bean Anthracnose and Protective Measures

  G.V. Avagyan

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• The Use of Complexon for the Increase of Regeneration Capacity in Some Fruit Trees after Hailstorm

  S.K. Yeritsyan,D.A. Begetovskiy,S.A. Mamadjanyan, L.S. Yeritsyan

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Veterinary Science and Breeding Techniques

• Selection of Endemic Lactic Acid Bacteria for Lactose-Free Milk Production

  K.V. Chitchyan, A.A. Verdyan

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• Study of Opportunistic Pathogenic Microflora in Otodectosis of Small Domestic Animals

  A.R. Mkrtchyan, H.Z. Naghashyan, O.V. Scherbakov

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Food Science and Technology

• Exposure Assessment of Trans-Fatty Acids through Consumption of Sour Cream in Yerevan

  D.A. Pipoyan, M.R. Beglaryan, S.A. Stepanyan

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• Development of New Meat Product Technology via Tea Plants Application

  E.L. Sahakyan, H.S. Sargsyan

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• Manufacture and Use of Semi-Finished Fig Products in Biscuit Production

  N.G. Hovhannisyan, A.S. Aloyan, A.M. Durgaryan

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• The Use of Topinambur (Jerusalem artichoke) Concentrate in the Curd Production

  N.R. Chatinyan, K.Zh. Minasyan, A.E. Matevosyan, S.H. Gevorgyan

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• Development of Cupcake Production Technology Using Rye Flour

  N.G. Hovhannisyan, A.P. Vanoyan

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• Selection of Natural Fruit Ingredients for the Production of Wine Cocktails with High Organoleptic Properties

  N.R. Simonyan, A.K. Solomonyan

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• Assessing the Risk of Antibiotic Residues in Milk Produced in the Republic of Armenia

  D.A. Pipoyan, M.R. Beglaryan, G.K. Gharibyan,A.A. Aghababyan

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• Waste-Free Use of Quail Meat in Semi-Finished Food Production

  A.L. Dashtoyan, K.H. Gharibyan, H.S. Sargsyan, A.A. Baghdasaryan

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