Collection's Items (Sorted by Submit Date in Descending order): 1 to 16 of 16
| Issue Date | Title | Author(s) |
| 2021 | MONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHYMONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHY | V. Dunaevskyi, Y. Venher, A. Liptyha, V. Kotovskyi, V. Timofeyev, S. Nazarchuk |
| 2021 | THE USE OF TOMATO POWDER IN PRODUCTION OF MAYONNAISE | I. Kuznietsova, I. Khomychak, J. Petrova, Yu Haibin, M. Yarmolyuk, S. Tkachenko |
| 2021 | EXPERTISE OF POTATO SNACKS BY OPTICAL MICROSCOPY, FTIR - SPECTROSCOPY, SPECTROFLUORIMETRY AND THIN LAYER CHROMATOGRAPHY | O. Malynka, Y. Malynka, O. Antipina, L. Gural, G. Stepanova, A. Kryganovska |
| 2021 | RESEARCH AND OPTIMISATION OF THE QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF GRAIN SHIPLOAD LOTS IN GRAIN TERMINALS | G. M. Stankevich, A. Kats, V. Shpak |
| 2021 | IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES | A. Khodakov, O. Tkachenko, G. Sarkisyan, O. Radionova, T. Suhachenko |
| 2021 | CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSCHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS | Afsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia |
| 2021 | USING SUMFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTS | T. Zhelieva, N. Kamsulinа, O. Pavlova |
| 2021 | THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES | O. S. Dulka, V. L. Prybylskiy, A. M. Кuts, S. I. Oliinyk, Nguyen Phuong Dong, O. P. Vitriak |
| 2021 | QUALITY OF GARDEN STRAWBERRY FRUIT GROWN UNDER CONDITIONS OF TECHNOGENIC POLLUTION | O. Petrova, T. Kachanova, T. Manushkina, R. Trybrat, I. Smirnova |
| 2021 | EFFECT OF ULTRASOUND AND ACID PRETREATMENTS DURING DEHYDRATION ON QUALITY PROPERTIES OF QUINCE | Sepideh Sohrabpour, Mozhgan Yadegari, Reza Esmaeilzade Kenari |
| 2021 | REGULATION OF THE STRUCTURE OF HONEY DURING ITS LONG-TERM STORAGE | S. Kurta, O. Khatsevich, I. Solonytska, N. Povarova |
| 2021 | THE EFFECT OF PLANT PROTEINS ON THE FORMATION OF STRUCTURAL AND RHEOLOGICAL PROPERTIES OF NOUGAT | L. Gordiienko, V. Tolstykh, K Avetisian |
| 2021 | BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS | S. Mykolenko, D. Zhygunov, T. Rudenko |
| 2021 | IMPROVEMENT OF THE METHOD OF BOTANICAL IDENTIFICATION OF HONEY | L. O. Adamchuk |
| 2021 | IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS | O. Shapovalenko, O. Pavliuchenko, Y. Furmanova, L. Sharan, O. Kuzmin |
| 2021 | BY-PRODUCTS OF PROCESSING CAROB MOLASSES AS SOURCES OF DIETARY FIBRE AND POLYPHENOLS | Vasfiye-Hazal Ozyurt, Semih Otles |
Collection's Items (Sorted by Submit Date in Descending order): 1 to 16 of 16
