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Issue Title
 
No 4 (2016) ELABORATION OF PRODUCTION TECHNOLOGY OF SEMI-SMOKED SAUSAGES USING LENTIL FLOUR, THYME AND JUNIPER Abstract   PDF
Iryna Markovych, Maria Paska, Iryna Basarab
 
No 4 (2018) ELABORATION OF THE NEW METHOD OF CONSERVING VOLATILE AROMATIC SUBSTANCES OF SPICY VEGETABLES AT CREATING HEALTHY CRYO-SUPPLEMENTS Abstract   PDF
Viktoriya Pogarskaya, Raisa Pavlyuk, Oleksander Cherevko, Vadym Pavliuk, Ludmila Radchenko, Ekaterina Dudnyk, Tatyana Kolomiets, Anna Radchenko, Aleksey Pogarskiy
 
No 4 (2017) ELABORATION OF THE RECIPE OF THE FERMENTED MILK DESSERT FOR CHILD FOOD Abstract   PDF
Nadya Dzyuba, Liudmyla Valevskaya, Vita Atanasova, Alena Sokolovskaya
 
No 2 (2016) ELECTROENCEPHALOGRAPHIC CORRELATES OF THE SPEED (TIME) OF THE CENTRAL PROCESSING OF INFORMATION BY THE HIGHER PARTS OF BRAIN IN HUMANS WITH THE DIFFERENT INDIVIDUAL-TYPOLOGICAL FEATURES OF THE HIGHER NERVOUS ACTIVITY Abstract   PDF (Russian)
Lilia Yukhimenko
 
No 1 (2016) ELECTRON MICROSCOPIC STUDYING OF RAT BONE CELLS UNDER MICROGRAVITY CONDITIONS Abstract   FIGURES
Olga Polkovenko
 
No 1 (2019) ENTOPARASITES ENCOUNTERED IN SOME FRUIT TREES (Region of South Albania) Abstract   PDF
Lavdi Hasani
 
No 5 (2017) ESTABLISHING THE EQUIPMENT-METHODICAL SUPPORT FOR DETERMINING THE PROPERTIES OF EXTRACTS OF GRAPE POMACE EXTRACTS PRODUCED IN THE SUBCREATIVE WATER ENVIRONMENT Abstract   PDF
Valeri Sukmanov, Anatoliy Ukrainets, Volodymyr Zavialov, Andrii Marynin
 
No 4 (2019) ESTABLISHMENT OF THE EFFICIENCY OF ANIMAL BREEDING PREMISES DISINFECTION BY MODERN DISINFECTANTS Abstract   PDF
Andriy Paliy, Anatoliy Paliy, Alexander Nanka, Olga Chalaya, Oleksandr Chalyi
 
No 4 (2019) FEATURES OF DETERMINING THE QUALITY OF ETHNIC SOURDOUGHS AND WAYS OF USING THEM IN BAKING AND CATERING BUSINESS Abstract   PDF
Tetiana Lebedenko, Viktoriia Kozhevnikova, Tamara Novichkova, Olena Kotuzaki
 
No 5 (2019) FERMENTATION OF MULTIGRAIN DOUGH – AN APPROACH TO REDUCE GLYCEMIC INDEX FOR HEALTHY BREAD Abstract   PDF
Sunita Singh, Shruti Sethi, Sangeeta Gupta, Charanjit Kaur, Ed Wood
 
No 6 (2018) FORMATION OF CONSUMPTION PROPERTIES OF SWEET PEPPER (CAPSICUM ANNUUM L.) SAUCE Abstract   PDF
Antonina Dubinina, Tetiana Letuta, Galina Selyutina, Tetiana Shcherbakova, Vita Afanasieva, Olha Yudicheva, Olena Kalashnyk, Antonina Samoylenko
 
No 4 (2018) FORMATION OF TECHNOLOGICAL INDICES OF DRY POWDER OF CABBAGE Abstract   PDF
Alexandra Niemirich, Oksana Vasheka, Oksana Petrusha, Nikolay Pogozhikh
 
No 2 (2019) IDENTIFICATION OF THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES IN NUT SHOTS Abstract   PDF
Elena Shydakova-Kameniuka, Anna Novik, Yevhenii Zhukov, Yuliiа Matsuk, Anna Zaparenko, Philipp Babich, Svitlana Oliinyk
 
No 3 (2019) IFLUENCE OF AQUEOUS EXTRACT FROM FEIJOA LEAVES ON THYROID FUNCTION IN RATS WITH EXPERIMENTAL HYPOTHYROIDISM Abstract   PDF
Alevtyna Kononenko, Vera Kravchenko
 
No 5 (2018) IINFLUENCE OF MAIN TECHNOLOGICAL PARAMETERS OF DRYING ON QUALITY OF BAGASSE FROM CARROT AND BEET Abstract   PDF
Aziz Sardarov, Olga Mayak, Andrey Shevchenko, Svitlana Prasol, Gennadiy Shershnev
 
No 5 (2019) IMPROVEMENT OF THE METHOD OF COMPARATIVE STUDY OF MILK WHEY PROTEINS ENZYMATIC HYDROLYSIS Abstract   PDF
Volodymyr Yukalo, Kateryna Datsyshyn, Liudmyla Storozh
 
No 3 (2017) IMPROVEMENT OF THE MODEL OF TRANSFORMATION OF NITROGEN-CONTAINING SUBSTANCES IN A WATER BODY FOR THE SOLUTION OF NATURE MANAGEMENT PROBLEM Abstract   PDF
Oleg Proskurnin, Kateryna Berezenko, Iryna Kyrpychova, Yana Honcharenko, Anatoly Jurchenko
 
No 2 (2019) IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT “MAGNETOFOOD” Abstract   PDF
Iryna Tsykhanovska, Victoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter
 
No 1 (2016) IN SILICO MODELING OF THE REDOX METABOLISM IN HUMAN ERYTHROCYTES Abstract   FIGURES
Olga Dotsenko
 
No 3 (2018) INDICATORS OF THE ELEMENT RANGE OF RAT’S BLOOD IN TERM ARTIFICIAL HYPOBYOSIS Abstract   PDF
Anna Umanska, Dmytro Melnichuk, Lilia Kalachnyuk
 
No 2 (2018) INDICES OF FATTY ACIDS SPECTRUM OF LIPIDS IN THE BLOOD SERUM OF STERLET OF DIFFERENT AGE Abstract   PDF
Roza Suleimanova, Dmytro Melnychuk, Liliia Kalachniuk
 
No 4 (2018) INFLUENCE OF MILK THISTLE SHOT ON QUALITY PARAMETERS OF THE SOUR-MILK BEVERAGE Abstract   PDF
Volodimyra Nagovska, Yuriy Hachak, Bogdan Gutyj, Oksana Bilyk, Natalya Slyvka
 
No 6 (2018) INFLUENCE OF THYME AND JUNIPER ON THE MICROBIOLOGICAL PROPERTIES OF PORK BRISKET Abstract   PDF
Uliana Drachuk, Iryna Simonova, Bohdan Halukh, Iryna Basarab, Iryna Romashko
 
No 2 (2017) INTEGRATED APPROACH TO THE ASSESSMENT OF THE QUALITY OF IMMUNOSTIMULATORY BEVERAGE "IMMUNO PLUS" Abstract   PDF
Nadya Dzyuba, Liubov Telezhenko, Liudmyla Valevskaya, Elena Zemlyakova
 
No 3 (2017) INVESTIGATION OF BRAN LOAVES STALING FOR THE USE OF COMPLEX BAKING IMPROVER "FRESHNESS" Abstract   PDF
Olena Bilyk, Vira Drobot, Yulia Bondarenko, Esma Halikova
 
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