Browsing by Author Polumbryk, Maksim
Showing results 1 to 10 of 10
| Issue Date | Title | Author(s) |
| 2015 | Antioxidants in food and food antioxidants | Pasichnyi, Vasyl; Chebanenko (Omelchenko), Khrystyna; Polumbryk, Maksim |
| 2013 | Antioxidants in food systems. Mechanism of action | Polumbryk, Maksim; Ivanov, Sergey; Polumbryk, Oleg |
| 2014 | Determination of trace elements (Cr, AI, Pb) by atomic absorption in natural water of Kyiv | Polumbryk, Maksim; Ishchenko, Vera; Polumbryk, Oleg |
| 2018 | Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents | Kotlyar, Eugene; Topchiy, Oksana; Kyshenia, Andrii; Polumbryk, Maksim; Garbazhiy, Kateryna; Lanzhenko, Liubov; Bogdan, Mykola; Yasko, Valentyna; Honcharenko, Taisa |
| 2018 | Development of protein-fat emulsions based on vitaminized blended vegetable oils | Kotlyar, Eugene; Topchiy, Oksana; Kyshenia, Andrii; Polumbryk, Maksim; Garbazhiy, Kateryna; Lanzhenko, Liubov; Honcharenko, Taisa |
| 2016 | Effect of collagen based protein isolate "Bilkozine" on biological value of boiled sausages | Ukrainets, Anatoliy; Pasichnyi, Vasyl; Polumbryk, Maksim; Polumbryk(Ivanova), Manyefa |
| 2012 | Efficiency and safety of fortification of food products with zinc required to control zinc deficiency disorders | Polumbryk, Maksim; Kravchenko, Victor; Kirkov, Marina |
| 2013 | Efficiency of food products with zinc required to control zinc deficiency disorders | Polumbryk, Maksim; Kravchenko, Victor; Kirkova, Marina |
| 2018 | Morphology of the surface of cooked sausages made with the collagen protein additive «Вilkozyne» | Pasichnyi, Vasyl; Kotlyar, Eugene; Polumbryk(Ivanova), Manyefa; Polumbryk, Maksim; Litvyak, Volodymyr |
| 2019 | Surface morphology of soybean, pea, whey protein isolates, and their dried gels | Polumbryk, Maksim; Shestel, Olena; Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana |
