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eNUFTIR
Browsing by Subject кафедра технології ресторанної і аюрведичної продукції
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Showing results 1 to 20 of 1360
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Issue Date
Title
Author(s)
2014
1H NMR analysis of the aqueous-alcoholic mixtures, prepared in demineralized by reverse osmosis water
Kuzmin, Oleg
;
Topol’nik, Vera
;
Fatiukha, Andrew
;
Volkova, Ganna
2013
1H NMR analysis of the aqueous-alcoholic mixtures, prepared with drinking water of south-eastern region of Ukraine
Kuzmin, Oleg
;
Topol’nik, Vera
;
Sujkov, Sergey
2014
1H NMR analysis of the aqueous-alcoholic mixtures, prepared with softened water using Na-cationization
Kuzmin, Oleg
;
Topol’nik, Vera
;
Fatiukha, Andrew
;
Volkova, Ganna
2019
1Н NMR-spectroscopy of water-alcohol systems in the process of electrochemical activation of drinking water
Kuzmin, Oleg
;
Romanchenko, Natalia
2014
1Н ЯМР анализ водно-спиртовых смесей, приготовленных на питьевой воде, в процессе производства водок
Кузьмин, Олег Владимирович
2015
1Н ЯМР дослідження водно-спиртових сумішей, виготовлених на демінералізованій воді
Кузьмін, Олег Володимирович
2018
Analysis of business entities’ financial and operational performance under sustainable development
Levytska, Svetlana
;
Krynychnay, Irina
;
Akimova, Alina
;
Kuzmin, Oleg
2021
Analysis of the competitive environment of the hotel economy Ivano-Frankivsk region
Kyrpichenkova, Oksana
;
Bilan, Viktoriya
;
Matiushenko, Raisa
;
Kuzmin, Oleg
;
Sylka, Iryna
;
Polovyk, Volodymyr
2020
Analysis of the nonlinear criteria use for the foods quality assessment
Koretska, Iryna
;
Deinychenko, Liudmyla
;
Kravchenko, Tamara
2020
Antioxidant ability of alcoholic infusions from vegetable raw materials for the technology of alcoholic beverages
Kuzmin, Oleg
;
Kucherenko, Volodymyr
;
Stukalska (Ivanova), Nataliia
;
Kuts, Anatoly
;
Oliynyk, Svitlana
;
Rakhmetov, Dzhamal
2020
Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials
Kuzmin, Oleg
;
Kucherenko, Volodymyr
;
Sylka, Iryna
;
Isaienko, Volodymyr
;
Furmanova, Yuliia
;
Pavliuchenko, Elena
;
Hubenia, Vyacheslav
2021
Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technology
Khareba, Oleksandr
;
Kuzmin, Oleg
;
Khareba, Olena
;
Marynchenko, Viktor
;
Karputina, Margarita
;
Koretska, Iryna
2017
Biologically active substances of milk-protein concentrates with berry puree
Deinychenko, Liudmyla
2019
Characteristics of fish zrazy with Brassica Oleracea (Brassica Oleracea L. Var. Botryris L.) in quality of functional ingredient
Ditrikh, Iryna
;
Ilchuk, Natalya
;
Yefymovych, Polina
2019
Competitive advantages of the visual information system of transport centers
Chemakina, Oktyabrina
;
Svirko, Vladimir
;
Kuzmin, Oleg
;
Kuzmin, Anton
2019
Comprehensive assessment of the quality of the «pancakes», considering on the norms of the physiological needs of the average person
Kuzmin, Oleg
;
Krasnoshchokova, Kateryna
;
Sobutska, Oleksandra
;
Kuzmenko, Oleksandr
;
Bezsmertna, Victoriia
2017
Comprehensive evaluation of the hot sweet soufflé dessert quality
Ditrikh, Iryna
;
Kuzmin, Oleg
;
Mikhailenko, Vladlena
2018
Concerning the prospect of using electrochemical activation in the production of alcoholic products
Kuzmin, Oleg
;
Marynin, Andriy
2017
Conditions of obtaining porous carbon materials from pyrolyzed wood wastes by chemical activation of H3PO4
Zubkova, Valentyna
;
Shendrik, Tatiana
;
Kuzmin, Oleg
2021
Current state of development of restaurant facilities
Stukalska (Ivanova), Nataliia
;
Omelchenko, Mariia