Browsing by Author Pasichnyi, Vasyl

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Issue DateTitleAuthor(s)
2016Oleoresins effect on cooked poultry sausages microbiological stabilityUkrainets, Anatoliy; Pasichnyi, Vasyl; Zheludenko, Julia; Zadkova, Svetlana
2019Optimization of meat-containing semi-finished products formulations with the microbiological derived proteases applicationPasichnyi, Vasyl; Shvediuk, Dmytro
2019Perspective the use of goat milk in the production of soft milk cheesesKochubei-Lytvynenko, Oksana; Korolchuk, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Frolova, Natalia; Pasichnyi, Vasyl; Mykoliv, Ivan
2022Prospects for the use of plant analogue of myoglobin in plant-based meat productFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2020Protein preparations of animal origin in technology of meat semi-finished productsStrashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy; Stelmakh, Valeriia
2019Psyllium using in the technology of meat ground semi-cooked productsGrechko, Victoria; Strashynskyi, Igor; Pasichnyi, Vasyl
2013Purposefully altered properties of meat products by nanocompositesIvanov, Sergey; Pasichnyi, Vasyl; Olishevskyi, Valentyn; Marynin, Andriy; Zakharevych, Valeriy
2018Quality assessment of proteins in cooked sausages with food compositionsFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana
2012Research on the use of sodium alginate with mushroom raw materialPasichnyi, Vasyl; Yastreba, Yulia
2018Rheological indexes of sauces using okara in canned meatStrashynskyi, Igor; Pasichnyi, Vasyl; Bakhmach, Vladimir; Grabarovskyi, Andriy
2020Rheological studies of berry sauces with iodine-containing additivesLystopad, Tamara; Deinychenko, Grygorii; Pasichnyi, Vasyl; Shevchenko, Anastasiia; Zhukov, Yevhenii
2019Some aspects of using the nanotechnology in food industryFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy
2015Structure stabilization of fermented-milk pastesPasichnyi, Vasyl; Yushchenko (Gonchar), Natalia; Mykoliv, Ivan; Bandura (Kuzmyk), Uliana
2023Substantiation of meat semi-finished products with the use of taste compositionsDanylevych, Inna; Pasichnyi, Vasyl; Lukianets, Halyna
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
2021The definition of the emulsion stability of psyllium cellular tissueStrashynskyi, Igor; Pasichnyi, Vasyl; Grechko, Victoria
2021The quality characteristics of sausage prepared from different ratios of fish and duck meatBozhko, Nataliia; Tischenko, Vasyl; Pasichnyi, Vasyl; Shubina, Yevgenia; Kyselov, Oleksandr; Marynin, Andriy; Strashynskyi, Igor
2020The research of the emulgating ability of the chia seeds meal pellets and psyllium cellular tissue and the endurance of the emulsions based on themKrepak, Victoria; Strashynskyi, Igor; Pasichnyi, Vasyl
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