Browsing by Author Bandura (Kuzmyk), Uliana

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Issue DateTitleAuthor(s)
2021Academic integrity - a step into the futureMykhalevych, Artur; Sapiga, Victoria; Bandura (Kuzmyk), Uliana
2022Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillersPolishchuk, Galyna; Bandura (Kuzmyk), Uliana; Osmak (Fedchenko), Tetiana; Kurmach, Mykhailo; Bass, Oksana
2022Application of milk protein concentrates in preparation of reduced fat sour creamMykhalevych, Artur; Kostenko, Olena; Polishchuk, Galyna; Bandura (Kuzmyk), Uliana
2021Comprehensive quality assessment of organoleptic indicators of fruit-vegetable sauce with pine nutsMykhalevych, Artur; Bandura (Kuzmyk), Uliana
2023Current trends in the production of lactose-free dairy productsPavliuk, Iryna; Bandura (Kuzmyk), Uliana; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur
2022Current trends of resource saving in the dairy industryMykhalevych, Artur; Bandura (Kuzmyk), Uliana; Sapiga, Victoria
2013Determination of carbohydrate composition of aromatic raw materialsYushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana
2022Determination of technological parameters of obtaining stevia extractBelemets, Tatiana; Bandura (Kuzmyk), Uliana; Gryschenko, Roman; Osmak (Fedchenko), Tetiana
2017Determining of expidience use of dry basil leaves in the technology of sour milk pasteYushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Yatsenko, Olga; Mykhalevych, Artur; Kushil, Anna; Panchenko, Alexandra; Skyibida, Valeriya
2020Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curdsbased productsBelemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana
2018Development of mathematic model of spiced sour-milk pastas qualityGuts, Viktor; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana
2016Development of natural spices compositions for fermented milk productsYushchenko (Gonchar), Natalia; Mykoliv, Ivan; Bandura (Kuzmyk), Uliana
2021Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream productionOsmak (Fedchenko), Tetiana; Mleko, Stanislaw; Bass, Oksana; Mykhalevych, Artur; Bandura (Kuzmyk), Uliana
2021Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oilsBelemets, Tatiana; Radzievska, Irina; Tochkova, Oksana; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Mykhalevych, Artur
2021Evaluation of social and economic efficiency from the intoduction of acidophilic-whey enriched ice creamMykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna; Bandura (Kuzmyk), Uliana
2021Impact of vegetable oils on the fatty acid composition of a milk-containing curd productBelemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana; Frolova, Natalia; Mykoliv, Ivan; Korablova, Olga
2021Implementation of resource-saving technologies of whey processing - a step to sustainable development of dairy companiesMykhalevych, Artur; Sapiga, Victoria; Bandura (Kuzmyk), Uliana
2020Improvement of process and equipment for homogenization of ointments and pastesMykhailyshyn, Sviatoslav; Hrininh, Kateryna; Bandura (Kuzmyk), Uliana; Gubenia, Oleksii
2018Investigation of functional-technological properties of soya proteinKochubei-Lytvynenko, Oksana; Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana
2021Investigation of the fermentation process of demineralized whey concentrates for ice cream productionBandura (Kuzmyk), Uliana; Bass, Oksana; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana