Browsing by Author Kuzmyk, Uliana

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 20 of 24  next >
Issue DateTitleAuthor(s)
2021Academic integrity - a step into the futureMykhalevych, Artur; Sapiga, Victoria; Kuzmyk, Uliana
2021Comprehensive quality assessment of organoleptic indicators of fruit-vegetable sauce with pine nutsMykhalevych, Artur; Kuzmyk, Uliana
2013Determination of carbohydrate composition of aromatic raw materialsYushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2017Determining of expidience use of dry basil leaves in the technology of sour milk pasteYushchenko (Gonchar), Natalia; Kuzmyk, Uliana; Yatsenko, Olga; Mykhalevych, Artur; Kushil, Anna; Panchenko, Alexandra; Skyibida, Valeriya
2020Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curdsbased productsBelemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2018Development of mathematic model of spiced sour-milk pastas qualityGuts, Viktor; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2016Development of natural spices compositions for fermented milk productsYushchenko (Gonchar), Natalia; Mykoliv, Ivan; Kuzmyk, Uliana
2021Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream productionOsmak (Fedchenko), Tetiana; Mleko, Stanislaw; Bass, Oksana; Mykhalevych, Artur; Kuzmyk, Uliana
2021Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oilsBelemets, Tatiana; Radzievska, Irina; Tochkova, Oksana; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana; Mykhalevych, Artur
2021Evaluation of social and economic efficiency from the intoduction of acidophilic-whey enriched ice creamMykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna; Kuzmyk, Uliana
2020Improvement of process and equipment for homogenization of ointments and pastesMykhailyshyn, Sviatoslav; Hrininh, Kateryna; Kuzmyk, Uliana; Gubenia, Oleksii
2018Investigation of functional-technological properties of soya proteinKochubei-Lytvynenko, Oksana; Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2019Perspective the use of goat milk in the production of soft milk cheesesKochubei-Lytvynenko, Oksana; Korolchuk, Irina; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana; Frolova, Natalia; Pasichnyi, Vasyl; Mykoliv, Ivan
2020Reasoning of the selection of technological parameters for the extraction of sumacKuzmyk, Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur
2020Reasoning of the selection of technological parameters for the extraction of sumacPolishchuk, Galyna; Kuzmyk, Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2019Research of Milk-Protein Concentrates and Fruit Vegetable Puree Surface Activity in the Ice Cream CompositionPolishchuk, Galyna; Osmak (Fedchenko), Tetiana; Kuzmyk, Uliana; Sapigа, Victoria; Mykhalevych, Artur
2019Research of the quality indices of sour milk pasteKochubei-Lytvynenko, Oksana; Kuzmyk, Uliana; Yushchenko (Gonchar), Natalia
2021Scientific explanation of composition of acidophilic-whey ice cream, enriched with proteinPolishchuk, Galyna; Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Kuzmyk, Uliana; Bass, Oksana; Mykhalevych, Artur; Sapigа, Victoria
2019Stabilization of the structure butter pastesYatsenko, Olga; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2015Structure stabilization of fermented-milk pastesPasichnyi, Vasyl; Yushchenko (Gonchar), Natalia; Mykoliv, Ivan; Kuzmyk, Uliana