Browsing by Author Rashevska, Tamara

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Issue DateTitleAuthor(s)
2013Nanostructure and multifunctional properties of butter with red beet cryopowderRashevska, Tamara; Ivanov, Sergey
2009Nanostructure Interfaces of Phases and Nanoelements Multlcomponent Lipid SystemRashevska, Tamara
2005Nanostructure of butter with biopolymer pectin additiveRashevska, Tamara; Ukrainets, Anatoliy
2002Nanovoids in fatty-acid trygliceridesRashevska, Tamara; Nishchenko, M.; Buzaneva, E.
2002Nanovoids in the milkfat and its high-melting componentsRashevska, Tamara; Gulyy, Ivan; Ukrainets, Anatoliy; Nishchenko, M.; Lihtorovich, S.; Buzaneva, E.
1998Pectin's influence on the forming of the butter structureRashevska, Tamara
2001Peculiarities of positron annihilation with electrons in the vicinity of nanovoids in amorphous and crystalline triglyceridesRashevska, Tamara; Gulyy, Ivan; Nischenko, Michael; Lihtorovich, Stanislav
2002Positron annihilation in C60 fullerites and fullerene-like nanovoidsNischenko, Michael; Lihtorovich, Stanislav; Schur, D.; Rashevska, Tamara
2013Self-organization of butter nanocrystal heterogeneuos systemRashevska, Tamara; Ivanov, Sergey
2003Self-organization of nanostructure of lipid-water systemRashevska, Tamara; Gulyy, Ivan; Ukrainets, Anatoliy; Korenev, I. O.
2013The functional butter paste witn additives of plant micronutrientsIvanov, Sergey; Rashevska, Tamara; Buravets, Katerina
1998The influence of inulin additive in the water composition during the processing of butterRashevska, Tamara; Gulyy, Ivan; Bobrovnik, Leonid; Goyko, Iryna
2001The mechanism of an amorphous-crystalline fat formation in the submicrostructure of butterGulyy, Ivan; Rashevska, Tamara; Pryadko, Nikolai; Nischenko, Michael; Lihtorovich, Stanislav
2016The microstructure of water solutions from red beet additives investigation for using in the butter pastePodkovko, Oksana; Rashevska, Tamara
2011The nanostructure's management is the basis for a functional fatty foods' productionIvanov, Sergey; Rashevska, Tamara
2011The nanostructure’s management is the basis for a functional fatty foods’ productionIvanov, Sergey; Rashevska, Tamara
2011The nanostructure’s management is the basis for a functional fatty foods’ productionIvanov, Sergey; Rashevska, Tamara
1997The perspective of inulin use in butter industryRashevska, Tamara; Gulyy, Ivan; Bobrovnik, Leonid; Grinenko, I. A.
2012The prospect for the use of biopolymers for controlling nanostructure and functional properties of butterRashevska, Tamara
2011The red beets' cryo powder additive's effect on the nanostructure and quality of butterRashevska, Tamara; Ivanov, Sergey