Maia Demeniuk

Academic Doctor of Science

Georgian research institute of food industry

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Candidate of Biological Sciences, Scientific degree - Senior Researcher. I work as a researcher in the department of introduction of scientific products at the institute. From 1977 to 2021 I have been busy with the Institute's thematic standards, processing technological instructions. Developed standards and technological instructions for the following types of food products: wine grapes, wine fruit, beer, brands, fruit alcohol, liqueurs, essential oils, water perfume Biologically active extracts, flavorings, vegetable oils, breads, confectionery, fruit jams, fruit jams and preserves, canned vegetables: Sauces wood, sage, marinade, ketchup, fruit extracts, dyes, concentrates, jellies, baby canned food; milk products: Cottage cheese, sour; Fresh spices, dry spices, dry spice compositions, dried fruits, apple cider vinegar, soy products; Mineral waters, iodized products, canned meat, hydropectin extracts.

New range of perfume-cosmetic productsKajaia L. Demeniuk m.articleGeorgian Food Industry Scientific-Research Institute, Collection of Scientific Papers, №7, 2004. P. 174-1770 - In GeorgianState Targeted Program
Canned vegetables are high quality food productsDemeniuki M.articleGeorgian Food Industry Scientific-Research Institute, Collection of Scientific Papers, №7, 2004. P. 167-1690 - In GeorgianState Targeted Program
Issues of improving the quality of vegetable oilsDemniuk M.articleBulletin of the Georgian Academy of Agricultural Sciences, 2006. №16, p.158-1610 ISSN 1512-2743 In GeorgianState Targeted Program
Compilation of spice composition for Georgian spice-flavored sausages raw materials and technology of its inclusion in sausagesN. Baghaturia, N. Alkhanashvili, M. Demeniukconference proceedingsAspects of Innovative Research in Agrarian Sciences, Tbilisi, 2021, p. 39-410 ISBN 978-9941- 28-858-6 In GeorgianState Targeted Program
Components of spice composition for cooked sausagesN. Alkhanashvili, M. Demeniukconference proceedingsAspects of Innovative Research in Agrarian Sciences. Tbilisi, 2021, p. 22-250 ISBN 978-9941- 28-858-6 In GeorgianState Targeted Program
Optimization of Begondara artificial drying processN. Baghaturia, N. Alkhanashvili, M. DemeniukarticleAgrarian-Economic Science and Technologies. Tbilisi, 2020, №1-2, p. 67-720 ISSN 1987-6335 In GeorgianState Targeted Program
Problems of post-processing of wheat harvest in GeorgiaN.Baghaturia, N.Alkhanashvili, M.Demeniukiconference proceedingsWheat in European countries and Georgia as one of the centers of wheat origin, Georgia, Tbilisi, 2019, October, pp.127-1300 ISBN 978-9941-8- 1687-1 In GeorgianState Targeted Program
Preparation of thyme for dryingAlkhanashvili N. Demeniuk M.articleAgrarian-economic Science and Technologies, 2019 year,№1, p.37-410 ISSN 1987-6335 In GeorgianState Targeted Program
Thyme as a drying objectAlkhanashvili N. Demeniuk M.articleAgrarian-economic Science and Technologies, 2019 year,№1, p.31-360 ISSN 1987-6335 In GeorgianState Targeted Program
Ground specie red paper sorption propertiesAlkhanasshvili N. Demeniuk MarticleAgrarian-economic Science and Technologies, 2017 year,№4, p.30-330 ISSN 1987-6335 In GeorgianState Targeted Program
Naturalness of honey and methods of its falsification detectionBaghaturia N. Uturashvili E. Demeniuk M.articleAgrarian-economic Science and Technologies, 2017 year,№4, p.18-220 ISSN 1987-6335 In GeorgianState Targeted Program
conference proceedings0 ISBN 978-9941-0- 9099-8 In GeorgianState Targeted Program
conference proceedings0 ISBN 978-9941-0- 9099-8 In GeorgianState Targeted Program
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Optimization of drying process of lemon-balmAlkhanashvili N. Demeniuk M.articleAgrarian-economic Science and Technologies, 2014 year,№4, p.71-750 ISSN 1987-6335 In GeorgianState Targeted Program
Raw lemon-balm as an object of desiccation and its preparation for desiccationAlkhanashvili N. Demeniuk M.articleAgrarian-economic Science and Technologies, 2014 year,№4, p.65-710 ISSN 1987-6335 In GeorgianState Targeted Program
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The biochemical basis of preserving plant material and the technology of fruit and vegetable reserves health care Khotivari A. Grigorashvili G. Kupatadze I. Iluridze N. Demeniuki M. articleაგრარულ-ეკონომიკური მეცნიერება და ტექნოლოგიები, 2012 წელი №3, გვ. 66-730 ISSN 1987-6335 In GeorgianState Targeted Program
New types for children nutrition and study of their action for iron deficiency anemiaKhotivari A. Grigorashvili G. Kupatadze I. Iluridze N. Demeniuki M. articleAgrarian-economic Science and Technologies, 2012 year,№3, p.59-650 ISSN 1987-6335 In GeorgianState Targeted Program
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Getting yellow dye from saffron flowerKutateladze L. Demeniuk m. Ejibia L.articleAgrarian-Economic Science and Technologies, № 4, 2010, P. 55-570 ISSN 1987-6335 In GeorgianState Targeted Program
Rational technology of processing essential oil rose flowersნ. Baghaturia, L. Kajaia, R. Bziava, M. DemeniukarticleAgrarian-Economic Science and Technologies. Tbilisi, 2010, №4, p. 45-490 ISSN 1987-6335 In GeorgianState Targeted Program
O - Study of definoxidase activity and structure during apple freezing and thawingDemniuk m. Kuchukhidze N.articleBulletin of the Georgian Academy of Agricultural Sciences, 2006. №16, p.163-1650 ISSN 1512-2743 In RussianState Targeted Program
Improving the quality of vegetable oilsKuchukhidze N. Demeniuk m.articleBulletin of the Georgian Academy of Agricultural Sciences, 2006. Tbilisi, pp. 161-1620 ISSN 1512-2743 In RussianState Targeted Program
Nuts are a source of vegetable oilKuchukhidze N. Demeniuk m. Kajaia L.articleCollection of Scientific Papers of the Georgian Food Industry Volume 7, p. 174-1760 0 In RussianState Targeted Program
Production of absolute tobacco oilL. Kajaia, A. Kharshiladze, Z. Abashidze, F. Melia M. DemeniukarticleMoambe of the Georgian Academy of Agricultural Sciences. Tbilisi, 2004, 12, p. 156–1590 ISSN 1512-2743 In GeorgianState Targeted Program
For iodized salt storage issuesBaghaturia N. Begiashvili N. Demeniuk m. Moistrapishvili L.articleMoambe of the Georgian Academy of Agricultural Sciences. Tbilisi, 2004, 12, p. 135–1370 ISSN 1512-2743 In GeorgianState Targeted Program
Lactic-therapeutic technology of iodized milk and lactic acid productsE. Ediberidze, L. Sturua, m. Demeniuk, n. Loladze, Z. AlanyaarticleMoambe of the Georgian Academy of Agricultural Sciences. Tbilisi, 2004, 12, p. 121–1230 ISSN 1512-2743 In GeorgianState Targeted Program
Chemical changes in vegetables during refrigerated storageDemniuk M.articleGeorgian Food Industry Scientific-Research Institute, Collection of Scientific Papers, №7, 2004. P. 178-1800 0 In GeorgianState Targeted Program
High quality vegetable canned foodDemeniuk m.articleGeorgian Food Industry Scientific Research Institute. Collection of scientific papers. Tbilisi, 2004, Volume №7, pp. 167-1680 0 In RussianState Targeted Program
Spices - taste productsDemniuk M.articleGeorgian Food Industry Scientific-Research Institute, Collection of Scientific Papers, №7, 2004. P. 163-1640 - In RussianState Targeted Program
All about hand soapDemniuk M.articleGeorgian Food Industry Scientific-Research Institute, Collection of Scientific Papers, №7, 2004. P. 140-1430 - In RussianState Targeted Program
Natural food dyesDemniuk M.articleGeorgian Food Industry Scientific-Research Institute, Collection of Scientific Papers, №7, 2004. P. 140-1410 - In RussianState Targeted Program
Determining the quality indicators of domestically produced essential oils and vegetable oilsBziava R. Demeniuk m.articleGeorgian Food Industry Scientific-Research Institute, Collection of Scientific Papers, №7, 2004. P. 51-540 0 In GeorgianState Targeted Program
Perfection of Yale Absolute Oil Making TechnologyL. Kajaia, A. Kharshiladze, Z. Abashidze, F. Melia M. DemeniukarticleMoambe of the Georgian Academy of Agricultural Sciences. Tbilisi, 2003, 11, p. 218-2210 0 In GeorgianState Targeted Program
Phytocidal properties of garlic powder0E. Ediberidze, L. Sturua, I. Kupatadze, M. Demeniuk, n. Lomsadzearticle0Moambe of the Georgian Academy of Agricultural Sciences. Tbilisi, 2003, 11, p. 195-1970 0 In GeorgianState Targeted Program
0Biochemical aspects of canned vegetablesE. Uturashvili, E. Gelashvili, I. Kupatadze, M. Demeniuk, Z. Alanyaarticle0Moambe of the Georgian Academy of Agricultural Sciences. Tbilisi, 2003, 11, p. 186-1880 0 In GeorgianState Targeted Program
Technological features of some fermented agricultural foodsUturashvili E. Kupatadze I. Demeniuk M. Alania Z. articleScientific Research Institute of the Meat Industry named after V. M. Gorbatov. Moscow, 2002, pp. 158 -1600 0 In RussianState Targeted Program
Grinding of dried speciesAlkhanashvili N., Demeniuk M.articleAgrarian-economic Science and Technologies, 2015year,№3, p. 25-300 ISSN 1987-6335 GeorgianState Targeted Program
drying process optimization for spicy-aromatic fruitsAlkhanashvili N., Demeniuk M.articleAgrarian-economic Science and Technologies, 2015year,№4, p. 24-280 ISSN 1987-6335 GeorgianState Targeted Program

Modern technologies to produce ecologically pure products for sustainable development of agricultureTbilisi, Georgia201628/09/2016-30/09/2016Georgian academy of agricultural sciencesTHE TECHNOLOGY OF RECEIVING THE PECTIN PASTE OF FUNCTIONAL PURPOSESoral

Non-favorable economic conditions of the living environment – increased radiation background,

toxic chemicals and genmodified production use negatively influences the human live and health. With

purpose of safety it is desirable the people would eat the nourishing substances and the food would have the

curing and prophylactic features. 

Concerning this the attention must be paid to the pectines – the vegetable origin carbohydrates,

which have the antioxidant and radio-protective features favor toxins, grave metals and radio-active

substances elimination out of the organism.

The work pays attention to the vegetable-origin pectin-containing products manufacturing. 

Processed was the technology of receiving pectin paste out of tangerine, feijoa and kiwi fruits. 

The research has shown that processing of the pectin-containing raw materials using the proper

technological rules will provide the maximal contents of pectines in the product, this will give the possibility

to use it according to its function.  

https://www.gaas.dsl.ge/images/2018_PDF/Konferenc_Shromebi_2016.pdf

Doctoral Thesis Referee

Master Theses Supervisor

Doctoral Thesis Supervisor/Co-supervisor

Scientific editor of monographs in foreign languages

Scientific editor of a monograph in Georgian

Editor-in-Chief of a peer-reviewed or professional journal / proceedings

Review of a scientific professional journal / proceedings

Member of the editorial board of a peer-reviewed scientific or professional journal / proceedings

Participation in a project / grant funded by an international organization

Participation in a project / grant funded from the state budget


Investigation of innovative technologies of Kolkhetian bio wine and bio alcoholic drinksGeorgian Research Insitute of Food Industry 01.01.2018-31.12.2023executor
Research of the citrus fruit processing innovative technologiesGeorgian Research Insitute of Food Industry 01.01.2018-31.12.2023executor
There were investigated the influence of bone-free grapes juice fermentation on the quality of white and red Kakhetian type winesGeorgian Research Insitute of Food Industry 01.01.2020-31.12.2025executor
Work out the composition of spices for the boiled sausage production on the basis of Georgian spice-aromatic raw material, their production and usage technologies Georgian Research Insitute of Food Industry 01.01.2019-31.12.2023executor
Research of scientific basis of Georgian whisky production technologyGeorgian Research Insitute of Food Industry 01.01.2018-31.12.2023executor
Research of innovative technology of red semi-sweet wines enriched with antioxidantsGeorgian Research Insitute of Food Industry 01.01.2018-31.12.2023executor
Working out the scientific development strategy in food and processing industry Georgian Research Insitute of Food Industry 01.01.2018-31.12.2023executor
Organization of essential oils and bioactive extracts production from food industry wastes in Tetritskaro region. Georgian Research Insitute of Food Industry 01.01.2018-31.12.2023executor
Work out the rational technologies to receive the functional food products using the local raw materials. Work out the rational technology for thyme dryingGeorgian Research Insitute of Food Industry 01/01/2018-31/12/2019executor
Wok out the rational technology of basil drying. Georgian Research Insitute of Food Industry 01/01/2016-31/12/2017executor
Work out the balm drying technology for producing the ecologically clean dry food admixtures and concentrates for treating-prophylactic purposes. Georgian Research Insitute of Food Industry 01/01/2014-31/12/2015executor
Working out of the savory drying rational technology. Georgian Research Insitute of Food Industry 01/01/2012-31/12/2013executor
Work out the artificial drying technology of sweetbrier fruits. Georgian Research Insitute of Food Industry 01/01/2010 - 31/12/2011executor
Working out of the production technology for producing the dry mono-spices from the perishable raw material in farming. Georgian Research Insitute of Food Industry 01/01/2007-31/12/2009executor
Work out the new kinds of concentrates having the high nutrition value for the rational nutrition for Georgian army, touristic and special expeditions and technologies for their production on the base of the local dried mono products. Georgian Research Insitute of Food Industry 01/01/2002-31/12/2005executor

Patent authorship

Membership of the Georgian National Academy of Science or Georgian Academy of Agricultural Sciences

Membership of an international professional organization

Membership of the Conference Organizing / Program Committee

National Award / Sectoral Award, Order, Medal, etc.

Honorary title

Monograph

Handbook

Research articles in high impact factor and local Scientific Journals

Publication in Scientific Conference Proceedings Indexed in Web of Science and Scopus