• Antipova, L. V., Grebenwikov, A. V., Miwenko, A. A., Osipova, N. A., & Tychinin, N. V. (2017). Sprouted seeds of lentils - a source of nutrients and tools for restoring the performance of athletes. Technologies of Food and Processing Industry of the Agroindustrial Complex - Healthy Food Products, 4(18), 69-79.
• Arora, S., Jood, S., Khetarpaul, N. (2010). Effect of germination and probiotic fermentation on nutrient composition of barley-based food mixtures. Food Chemistry, 119(2), 779-784. https://doi.org/10.1016/j.foodchem.2009.07.035.
• Baulina, M. A., & Silant`eva, L. A. (2014). Investigation of the possibility of using sprouted beans of lentils as a prescription component of fermented dessert. Research Journal of NRU ITMO. Series “Processes and Food Industry Apparatus”, 2, 4-14.
• Berezhnaja, O. V., Dubcov, G. G., & Vojno, L. I. (2015). Wheat sprouts - an ingredient for foodstuffs. Food Industry, 5, 26-29.
• Butenko, L. I., & Ligaj, L. V. (2013). Studies of the chemical composition of sprouted seeds of buckwheat, oats, barley and wheat. Fundamental Research, 4, 1128-1133.
• Cho, D. H., & Lim, S. T. (2016). Germinated brown rice and its bio-functional compounds. Food Chemistry, 196, 259-271. https://doi.org/10.1016/j.foodchem.2015.09.025.
• Demidenko, G. A., & Zhirnova, D. F. (2015). Application of the onion husk extract to produce seedlings of soybean seeds. Herald of Krasnoyarsk State Agrarian University, 3, 94-99.
• Diowksz, A., Kordialik-Bogacka, E., & Ambroziak, W. (2014). Se-enriched sprouted seeds as functional additives in sourdough fermentation, LWT. Food Science and Technology, 56(2), 524-528.
• Dmitrieva, N. V., Zaitseva, N. A., Kulyamina, O. S., Larionova, A. A., & Surova, S. A. (2015). Scientific and Theoretical Aspects of the staff recruitment organization within the concept of “talent management”. Asian Social Science, 11(3), 358-365.
• Elmoneim, А., Elkhalifa, O., & Bernhar, R. (2010). Influence of grain germination on functional properties of sorghum flour. Food Chemistry, 121(2), 387-392. https://doi.org/10.1016/j.foodchem.2009.12.041.
• Gorlov, I. F., Nelepov, Ju. N., Slozhenkina, M. I., Korovina, E. Ju., & Simon, M. V. (2014). Development of new functional products based on the use of sprouted chickpea. All about Meat, 1, 28-31.
• Kazymov, S. A., & Prudnikova, T. N. (2012). The change in the biological value of the seeds of mung bean during germination. News of Universities. Food Industry, 3, 51-52.
• Malkina, V. D., & Krjachko, T. I. (2016). Prospects of using broccoli processing products in bakery technology. Journal of Research Publications, 6(38), 52-60.
• Obolenskij, N. V., Veselova, A. JU., & Guseva, A. O. (2012). Natural food concentrates - a means of improving the food and biological value of bakery products. Herald of Nizhny Novgorod State Engineering and Economic University, 4, 92-102.
• Obrucheva, N. V. (1991). Physiology of the initial stages of seed germination of dicots (DrSc thesis). Moscow.
• Platonova, R. I., Zaitseva, N. A., Zemlyanskaya, E. N., Bezborodova, M. A., Stepanov, P. A., & Mikhina, G. B. (2017). Nonlinear development of university pedagogical system: permanence of didactic tasks. Man in India, 97 (14), 159-171.
• Safronova, T. N., Kazina, V. V., & Safronova, K. V. (2017). Development of technological parameters for germination of wheat grain. Techniques and Technology of Food Industries, 1, 37-43.
• Samofalova, L. A. (2010). Scientific substantiation of the application of germinating seeds of dicotyledonous plants in the production of plant base and substitutes for dairy products of functional significance (DrSc). St. Peterburg.
• Sharafkhani, R., Dastgiri, S., Gharaaghaji, R., Ghavamzadeh, S., Didarloo, A. (2010). The Role of Household Structure on The Prevalence of Food Insecurity. European Journal of General Medicine, 7(4), 385-388. https://doi.org/10.29333/ejgm/82890.
• Shegelman, I., Vasiliev, А., & Shchukin, Р. (2018a). Particularities of ensuring food security in the conditions of the north of Russia. Astra Salvensis, 6, 941-949.
• Shegelman, I., Vasiliev, А., & Shchukin, Р. (2018b). The analysis of experience of advanced countries in solving food security problems. Astra Salvensis, 6, 899-907.
• Veber, A. L., Kazydub, N. G., Fialkov, D. M., Bujakova, A. A., & Bujakova, T. A. (2014). Development of technology of a fermented milk product with bean sprouts. Herald of Omsk State Agrarian University, 2(14), 63-66.
• Wei, Y., Shohag, M., Ying, F., Yang, X., Wu, C., & Wang, Y. (2013). Effect of ferrous sulfate fortification in germinated brown rice on seed iron concentration and bioavailability. Food Chemistry, 138(3), 1952-1958. https://doi.org/10.1016/j.foodchem.2012.09.134.
• Xu, L., Chen, L., Ali, B., Yang, N., Chen, Y., Wu, F., Jin, Z., & Xu, X. (2017). Impact of germination on nutritional and physicochemical properties of adlay seed. Food Chemistry, 229, 312-318. https://doi.org/10.1016/j.foodchem.2017.02.096.
• Yiming, Z., Hong, W., Linlin, C., Xiaoli, Z., Wen, T., & Xinli, S. (2015). Evolution of nutrient ingredients in tartary buckwheat seeds during germination. Food Chemistry, 186, 244-248. https://doi.org/10.1016/j.foodchem.2015.03.115.
• Zaytseva, N., Larionova, A., Zhukov, V., & Pervunin, S. (2017). Role of employers in the formation of educational programs and resources for training of specialists in service sphere. Journal of Educational Management, 31 (1), 3-11. https://doi.org/10.1108/IJEM-02-2016-0034.

APA

Shegelman, I. R., Gavrilova, O. I., Vasiliev, A. S., Sukhanov, Y. V., & Shchukin, P. O. (2018). Knowledge Base Creation and its Use for Teaching Food Security Disciplines to University Students and Postgraduates. Eurasia Journal of Mathematics, Science and Technology Education, 14(12), em1647. https://doi.org/10.29333/ejmste/99011

Vancouver

Shegelman IR, Gavrilova OI, Vasiliev AS, Sukhanov YV, Shchukin PO. Knowledge Base Creation and its Use for Teaching Food Security Disciplines to University Students and Postgraduates. EURASIA J Math Sci Tech Ed. 2018;14(12):em1647. https://doi.org/10.29333/ejmste/99011

AMA

Shegelman IR, Gavrilova OI, Vasiliev AS, Sukhanov YV, Shchukin PO. Knowledge Base Creation and its Use for Teaching Food Security Disciplines to University Students and Postgraduates. EURASIA J Math Sci Tech Ed. 2018;14(12), em1647. https://doi.org/10.29333/ejmste/99011

Chicago

Shegelman, Ilya R., Olga I. Gavrilova, Alexey S. Vasiliev, Yuriy V. Sukhanov, and Pavel O. Shchukin. "Knowledge Base Creation and its Use for Teaching Food Security Disciplines to University Students and Postgraduates". Eurasia Journal of Mathematics, Science and Technology Education 2018 14 no. 12 (2018): em1647. https://doi.org/10.29333/ejmste/99011

Harvard

Shegelman, I. R., Gavrilova, O. I., Vasiliev, A. S., Sukhanov, Y. V., and Shchukin, P. O. (2018). Knowledge Base Creation and its Use for Teaching Food Security Disciplines to University Students and Postgraduates. Eurasia Journal of Mathematics, Science and Technology Education, 14(12), em1647. https://doi.org/10.29333/ejmste/99011

MLA

Shegelman, Ilya R. et al. "Knowledge Base Creation and its Use for Teaching Food Security Disciplines to University Students and Postgraduates". Eurasia Journal of Mathematics, Science and Technology Education, vol. 14, no. 12, 2018, em1647. https://doi.org/10.29333/ejmste/99011