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Issue Date	Title	Author(s)
2020	SCIENTIFIC SUBSTANTIATION OF TECHNOLOGY OF PASTA BASED ON FRESHWATER MUSSELS ENRICHED WITH SELENIUM	Mykola Holovko, Tetyana Holovko, Vladyslav Prymenko, Anna Helikh, M. Zherebkin
2020	OBTAINING AND CHARACTERISTIC OF MUROPEPTIDES OF PROBIOTIC CULTURES CELL WALLS	Антоніна Капустян, N. Cherno
2020	FEATURES OF ORGANOCHLORINE PESTICIDES RESIDUES ACCUMULATION IN MELLIFEROUS PLANTS, BEE POLLEN AND HONEY	N. Kasianchuk, O. Berhilevych, I. Negay, L. Dimitrijevich, T. Marenkova
2020	PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS	I. Shevchenko, G. Polishchuk, Ye. Kotliar, T. Osmak, A. Skochko
2020	MATHEMATICAL DESIGN OF POLYCOMPONENT DRINKS WITH A BALANCED NUTRIENT COMPOSITION	Liubov Telezhenko, Nadya Dzyuba, Antonina Іеgorova, Yevgeniia Balandina
2020	PRODUCTION OF EXTRACTS FROM VEGETABLE RAW MATERIALS BY CARBON DIOXIDE	K. Gafurov, B. Muhammadiev, Sh. Mirzaeva, F. Kuldosheva
2020	TRENDS OF PROCESSED PRODUCTS OF SQUID	Zhenkun Cui, Tatiana Manoli, Tatiana Nikitchina, Haizhen Mo
2020	STABILITY OF THE STRAINS OF BASIDIOMYCETES DURING STORAGE IN THE COLLECTION	S. Miros, V. Koocherov, S. Bilokon, A. Sechnyak
2020	AN INNOVATIVE TECHNOLOGY OF WAFFLES WITH FUNCTIONAL PROPERTIES	Е. Iorgacheva, G. Korkach, T. Lebedenko, O. Kotuzaki
2020	CHOKEBERRY POWDER AS AN IMPROVER FOR PASTA	Z. Koshak, A. Pokrashinskaya
2020	ASCORBIC ACID AND PHENOLIC SUBSTANCES IN THE UNFORTIFIED WILD STRAWBERRY WINE MATERIALS	A. Tokar, L. Matenchuk, S. Myroniuk, M. Shcherbak, V. Khareba
2020	WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES	D. Zhygunov, Y. Barkovska, Y. Yehorshyn, H. Zhyhunova, K. Barikian
2020	NON-TRADITIONAL RAW MATERIALS FOR BIOTECHNOLOGICAL PRODUCTIONS AND SOME ENVIRONMENTAL ASPECTS OF THEIR DISPOSAL	O. Kylymenchuk, T. Velіchko, M. Malovanyy, A. Umanets, А. Hnilichenko, A. Lahotska
2020	INVESTIGATING THE ANTIOXIDANT PROPERTIES OF IRANIAN CHILI PEPPER EXTRACT	Mojtaba Mohammadi, Maryam Sardarodiyan, Esmaeil Ataye Salehi, Elham Elahi Baghan
2020	ENZYMATIC MODIFICATION OF WHEAT RICE	M. Buzhylov, L. Kaprelyants, L. Pozhitkova, A. Kishenya, A. Soboleva
2020	RESEARCH ON FLAVOR PRECURSORS OF MILK SERUM IN AROMATED FOAM TECHNOLOGY	T. Synenko, H. Dubova, A. Bezusov