Browsing by Author Marynin, Andriy

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Showing results 1 to 18 of 18
Issue DateTitleAuthor(s)
2018Concerning the prospect of using electrochemical activation in the production of alcoholic productsKuzmin, Oleg; Marynin, Andriy
2013Improvement technology semis culinary of poultryIvanov, Sergey; Pasichnyi, Vasyl; Zadorozhniy, Vyacheslav; Marynin, Andriy
2018Influence of strong pulsed electric fields on vitamins in milkSviatnenko, Roman; Marynin, Andriy; Kochubei-Lytvynenko, Oksana
2013Investigation of a heat transfer mechanism and heat exchange intensity at some nanofluids boilingKopylenko, Anatoliy; Marynin, Andriy; Sidorenko, Svetlana Valentinovna; Timonin, Alexander; Moraru, Vasiliy; Komysh, Dmitry; Snigur, O.; Volkov, N.
2018Investigation of the effectiveness of air pasteurization of sausage products using active packing elementsPasichnyi, Vasyl; Ukrainets, Anatoliy; Khrapachov, Oleg; Marynin, Andriy; Sviatnenko, Roman; Moroz, Elena
2020Investigation of the influence of the rosemary extract on the oxidizing stability of fats of semi-smoked sausages with peking duck meatBozhko, Nataliia; Pasichnyi, Vasyl; Marynin, Andriy; Tischenko, Vasyl; Strashynskyi, Igor; Kyselov, Oleksandr
2016Non-thermal methods for whole milk treatmentUkrainets, Anatoliy; Marynin, Andriy; Sviatnenko, Roman; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana
2020Protein preparations of animal origin in technology of meat semi-finished productsStrashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy; Stelmakh, Valeriia
2013Purposefully altered properties of meat products by nanocompositesIvanov, Sergey; Pasichnyi, Vasyl; Olishevskyi, Valentin; Marynin, Andriy; Zakharevych, Valeriy
2019Some aspects of using the nanotechnology in food industryFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy
2020The efficiency of oxidative deterioration stabilization of meat-containing products w ith balanced of fatty acid compositionBozhko, Nataliia; Pasichnyi, Vasyl; Marynin, Andriy; Tischenko, Vasyl; Strashynskyi, Igor; Kyselov, Oleksandr
2017The study of electrophysical processing impact on the amino - acid composition of whole milkSviatnenko, Roman; Marynin, Andriy; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana
2016The study of properties of minces in boiled sausage with functional food composition useStrashynskyi, Igor; Fursik, Oksana; Pasichnyi, Vasyl; Marynin, Andriy; Goncharov, Georgi
2013The use of nanotechnology for surface protection ofmeat productsIvanov, Sergey; Strashynskyi, Igor; Pasichnyi, Vasyl; Olishevskyi, Valentin; Marynin, Andriy; Zakharevych, Valeriy
2017Thermogravimetric analysis of indicators of the paste based on sour cremKochubei-Lytvynenko, Oksana; Marynin, Andriy; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana; Lazarenko, Maxim
2021Trends and expected benefits of the breaking edge food technologies in 2021–2030Ivanov, Volodymyr M.; Shevchenko, Oleksandr; Marynin, Andriy; Stabnikov, Victor; Stabnikova, Elena; Gubenia, Oleksii; Shevchenko, Anastasia; Gavva, Oleksandr M.; Salyuk, Anatoly
2013Use of mineral additives in the production of meat productsIvanov, Sergey; Pasichnyi, Vasyl; Olishevskyi, Valentin; Marynin, Andriy; Tymoshenko (Kremeshna), Irina
2020Сharacteristics of polyamide covers for sausage productionStrashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy; Bozhenko, Larysa