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Browsing by Author Lukianets, Halyna

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Issue DateTitleAuthor(s)
2020Global communication competence: a framework of intercultural skills development in sport and tourism higher educationLukianets, Halyna; Lukianets, Tatiana
2013Hospitality industry: integrating innovationsNarezhna, Valeria; Lukianets, Halyna
2012Innovations in ukrainian hospitality industryLukianets, Halyna
2020Metaphorization of the color Green in English and Ukrainian online discourseLukianets, Halyna
2023Methodology of criterion analysis and synthesis of dosing and packaging modules for bulk productionGavva, Oleksandr M.; Kryvoplias-Volodina, Liudmyla; Lukianets, Halyna
2020Multiple semantics of black and white in online fashion discourse (based on Сhanel fashion stories)Lukianets, Halyna
2022Needs and emotions creating strong customer’s motivation in tourismLukianets, Halyna
2016Omega-3 deficienciesPyhachov, Sviatislav; Lukianets, Halyna
2013Professional English for CommunicationSmirnova, Elizabeth; Mykhailova, Nelia; Chala, Kateryna; Yurchuk, Lyudmila; Kokhan, Olena M.; Yanenko, Larisa; Lukianets, Halyna; Rusakova, Anna; Boyko, Anna; Tkachenko, Nataliya
2023Promises and perils of AI use on the tertiary educational levelLukianets, Halyna; Lukianets, Tatiana
2019Search for alternative filtering materials in production of beveragesTarasiuk, Lesia; Lukianets, Halyna; Oliynyk, Svitlana
2019Selection of place to stay while travellingLukianets, Halyna; Kovalchuk, O.
2018Semantic extensions of Green Colour Terms in Contemporary English and Ukrainian FictionLukianets, Halyna
2015Senses and taste of the finest Italian wineSroikevich, Catherine; Lukianets, Halyna
2015Spain Cellar Tour: luxury and tasteLukianets, Halyna
2023Substantiation of meat semi-finished products with the use of taste compositionsDanylevych, Inna; Pasichnyi, Vasyl; Lukianets, Halyna
2023Technology of multicomponent albumin productSoloviov, Nikita; Tymchuk, Alla; Lukianets, Halyna
2023The problem of selenium deficiency and its solutionKhonkiv, Myroslav; Lukianets, Halyna
2023Theoretical justification of the usage of structure-forming compositions in the technology of meat-containing chopped semi-finished productsPerhat, Oleh; Strashynskyi, Igor; Lukianets, Halyna
2023Theoretical substantiation of the use of functional compounds based on hydrocolloids and enzymes in the technology of boiled sausagesIepishkin, Sergii; Strashynskyi, Igor; Lukianets, Halyna
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