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Issue DateTitleAuthor(s)
2019Study of chemical transformations in sunflower oil during heat treatment by NMR 1H spectroscopyKorobka, Yuliya V.; Pashkevych, Maksym; Kovaleva, Svetlana
2016Study of functional and technological properties of plant powders for use in confectionery industryIanchyk, Mariia; Niemirich, Oleksandra; Havrysh, Andrey; Yanchyk, Olena
2018Study of interactions between conflicting parties of social and labor relationsVolodchenkova, Daryna; Volodchenkova, Natalia
2016Study of lactose–fermenting yeasts kluyveromyces lactis for whey and apple pectin mixture fermentationGrek, Olena; Chepel, Natalia; Krasulya, Olena
2013Study of oat malt influence on butter biscuit structuringSkrypko, Anhelina; Kyianytsia, Svetlana; Obolkina, Vera; Yemelyanova, Nina
2018Study of safety parameters of meat patesMoskaluyk, Oksana; Hashchuk, Oleksandra; Peshuk, Ludmila; Lytvynenko, Daria
2020Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloidsKambulova, Yuliia; Zviahintseva-Semenets, Yuliia; Shevchenko, Anastasia; Kokhan, Olena
2021Study of the alcohol quality obtained by fermentation of highly concentrated grain wine by different races of yeastKovalchuk, Svitlana; Mudrak, Tatiana; Nakonechna (Martyniuk), Alina
2021Study of the efficiency of the inhibitory effect of antimicrobial preparations in the production of sugar substancesGusyatinska, Natalia; Teterina, Svitlana; Hryhorenko, Nataliia; Kalenyk, Olha
2018Study of the fatty acid composition of meat pastes for health and preventive purposesMoskaluyk, Oksana; Radzievska, Irina; Peshuk, Ludmila; Hashchuk, Oleksandra; Verba, Natalia
2020Study of the influence of micellar casein and spelt flour on yoghurt quality indicatorsPolishchuk, Galyna; Breus, Natalia; Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Semko, Tetiana; Borova, Marina
2013Study of the mechanism of the retarding effect by using natural gumsPalyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Fomenko, Venіamіn
2018Study of the methods and approaches of databases refactoringHrybkov, Serhii; Struzik, Vladislav; Lytvin, Anna; Chobanu, Valeria
2018Study of the use of edible powders in tomato sauce technologiesBenderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, Vitaliy
2017Study of the use of edible powders tomato sauce technologiesBenderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, Vitaliy
2017Study of the use of edible powders tomato sauce technologiesBenderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, Vitaliy
2019Study of vegetable raw materials influence on cryoscopic temperature and the content of free and bound moisture in milk-vegetable blendsSapigа, Victoria; Mykhalevych, Artur; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
2011Study on the movement of dough in machines with continuous operationLitovchenko, Igor; Yaschenko, Ivan; Hadzhіyskі, Vіlhelm; Mihaylov, Ivan
2019Studying the possibility of using enzymes, lecithin, and albumen in the technology of gluten-free breadDotsenko, Viktor; Medvid, Irina; Shydlovska, Olena; Ishchenko, Tatiana
2021Studying the process of extracting sugary substances from the stalks of sweet sorghum in the technology of making food syrupsGusyatinska, Natalia; Hryhorenko, Nataliia; Kalenyk, Olha; Gusyatinskiy, Nikolai; Teterina, Svitlana