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Browsing by Author Yushchenko (Gonchar), Natalia

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Issue DateTitleAuthor(s)
2013Determination of carbohydrate composition of aromatic raw materialsYushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana
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
2018Development of modeling theоretical studies on fractionating distillation parameters of natural sources of aromaFrolova, Natalia; Yushchenko (Gonchar), Natalia
2016Development of natural spices compositions for fermented milk productsYushchenko (Gonchar), Natalia; Mykoliv, Ivan; Bandura (Kuzmyk), Uliana
2018Development of technology of Ayurvedic culinary products with natural plant componentsFrolova, Natalia; Yushchenko (Gonchar), Natalia; Sliusarenko, Viktoriya; Avramenko, Maxym; Luka, Audrey; Piatyhorets, Anton
2016Enriching fat component for cultured milk foods based on natural vegetable oilsYushchenko (Gonchar), Natalia; Radzievska, Irina; Belemets, Tatiana
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
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
2018Investigation of functional-technological properties of soya proteinKochubei-Lytvynenko, Oksana; Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana
2016Mathematical development program for calculation of fatty acid composition blend of vegetable oilsBelemets, Tatiana; Yushchenko (Gonchar), Natalia; Lobok, Alexey; Radzievska, Irina; Polonskaya, Tatiana
2016Optimization of composition of blend of natural vegetable oils for the production of milk-containing productsBelemets, Tatiana; Yushchenko (Gonchar), Natalia; Lobok, Alexey; Radzievska, Irina; Polonskaya, Tatiana
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
2020Reasoning of the selection of technological parameters for the extraction of sumacBandura (Kuzmyk), Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur
2020Reasoning of the selection of technological parameters for the extraction of sumacPolishchuk, Galyna; Bandura (Kuzmyk), Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2019Research of the quality indices of sour milk pasteKochubei-Lytvynenko, Oksana; Bandura (Kuzmyk), Uliana; Yushchenko (Gonchar), Natalia
2019Stabilization of the structure butter pastesYatsenko, Olga; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana
2015Structure stabilization of fermented-milk pastesPasichnyi, Vasyl; Yushchenko (Gonchar), Natalia; Mykoliv, Ivan; Bandura (Kuzmyk), Uliana
2015Study of antimicrobial characteristics of spices compositionTeterina, Svitlana; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Khlystun, Irina
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