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eNUFTIR
Browsing by Author Havrysh, Andrey
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Showing results 1 to 20 of 29
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Issue Date
Title
Author(s)
2015
Alternative Methods of Cooking Fondant
Havrysh, Andrey
;
Smirnova, Elizabeth
;
Bloshchinska (Dudkina), Olena
2013
Bakery technology for children with vitamin D deficient states
Bortnichuk, Oleg
;
Havrysh, Andrey
;
Dotsenko, Viktor
;
Kokhan, Olena M.
2015
Characterization of recipe composition of fondants
Havrysh, Andrey
;
Smirnova, Elizabeth
;
Bloshchinska (Dudkina), Olena
2013
Current approaches to the technology of bakery products made from frozen prepared food
Rohliev, Iosif
;
Havrysh, Andrey
;
Dotsenko, Viktor
;
Lukianets, Halyna
2020
Differences in the composition of vocable compounds in fresh and dried mixed heat supply of white rolled cabbage
Niemirich, Oleksandra
;
Frolova, Natalia
;
Ustymenko, Ihor
;
Havrysh, Andrey
2015
Finely dispersed spicy-aromatic and carotene containing raw materials as surfactants for oil in water emulsion
Liavynets, Heorhii
;
Ishchenko, Tatiana
;
Havrysh, Andrey
;
Niemirich, Oleksandra
;
Arsenieva, Larisa
;
Dovgun, Irina
2013
Flour confectionary products for people suffering from coeliac disease and diabetes
Zuiko (Kulinich), Vira
;
Havrysh, Andrey
;
Dotsenko, Viktor
;
Smirnova, Elizabeth
2021
Influence of dietary supplement based on heme iron on dough properties and quality of antianemic cupcakes
Matiushenko, Raisa
;
Niemirich, Oleksandra
;
Frolova, Natalia
;
Ustymenko, Ihor
;
Havrysh, Andrey
;
Furmanova, Yuliia
;
Pavliuchenko, Elena
;
Skyrda, Olena
;
Hubenia, Vyacheslav
;
Lulka, Alexander
2020
Innovative activity of enterprises of food industry in Ukraine: state and trends of development
Kruhlova, Olena
;
Pohozhykh, Mykola
;
Niemirich, Oleksandra
;
Ustymenko, Ihor
;
Havrysh, Andrey
;
Hubenia, Vyacheslav
;
Matiushenko, Raisa
2016
Innovative technology of semi-finished products for soups-puree
Pushka, Olga
;
Patychuk, Vadim
;
Havrysh, Andrey
;
Niemirich, Oleksandra
;
Tkachuk, Yuriy
2015
Investigation of structural-mechanical properties of the recipe composition for special purpose fondants
Bloshchinska (Dudkina), Olena
;
Niemirich, Oleksandra
;
Havrysh, Andrey
;
Ishchenko, Tatiana
;
Tkachuk, Yuriy
2022
Investigation of technological properties of celera root powder obtained by drying with mixed heat supply method
Niemirich, Oleksandra
;
Ustymenko, Ihor
;
Mykhailenko, Vladlena
;
Zuiko (Kulinich), Vira
;
Sylka, Iryna
;
Havrysh, Andrey
;
Skyrda, Olena
;
Furmanova, Yuliia
;
Pavliuchenko, Elena
;
Mamchenko, Liudmyla
;
Doroshkevych, Ruslan
2021
Investigation of the effect dried food products on the properties of the butter mixture during storage
Vasheka, Oksana
;
Niemirich, Oleksandra
;
Frolova, Natalia
;
Ustymenko, Ihor
;
Havrysh, Andrey
;
Skyrda, Olena
;
Matyiashchuk, Olena
;
Fedak, Natalia
;
Hubenia, Vyacheslav
;
Lulka, Alexander
2013
Prospects of using freezing dough semi-finished products technology in restaurant business
Rohliev, Iosif
;
Havrysh, Andrey
;
Dotsenko, Viktor
;
Dovgun, Irina
2019
Pyramids and plates of nutrition
Ditrikh, Iryna
;
Niemirich, Oleksandra
;
Havrysh, Andrey
;
Ustymenko, Ihor
;
Gumeniuk, Andriy
2013
Relevance of using low temperature technologies in the creation of products for special purpose
Havrysh, Andrey
;
Ishchenko, Tatiana
;
Medvid, Irina
;
Dotsenko, Viktor
;
Kokhan, Olena M.
2016
Research the technological properties of powder of cabbage by mixed method of heat supply
Niemirich, Oleksandra
;
Petrusha, Oksana
;
Vasheka, Oksana
;
Havrysh, Andrey
2017
Restoring and emulsifying properties of the dried meat semi-finished product
Niemirich, Oleksandra
;
Pohozhykh, Mykola
;
Petrusha, Oksana
;
Havrysh, Andrey
;
Vasheka, Oksana
2015
Role of replacement of wheat flour with rice flour in special purpose fondant
Bloshchinska (Dudkina), Olena
;
Havrysh, Andrey
;
Smirnova, Elizabeth
2017
Structural and mechanical properties of fondan's model systems
Bloshchinska (Dudkina), Olena
;
Ternavska, Irina
;
Ishchenko, Tatiana
;
Niemirich, Oleksandra
;
Havrysh, Andrey