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Found 53 items.
The study of the nutritional and biological value of functional semi-finished fish products "fish balls"
Galiya Utebekova,
Nursulu Akhmetova,
Galina Gurinovich
43-54
2023-01-10
The potential of goat meat as a nutrition source for schoolchildren
Gulzhan Tokysheva,
Kadyrzhan Makangali,
Yasin Uzakov,
Mukhtarbek Kakimov,
Natalya Vostrikova,
Meruert Baiysbayeva,
Nurbibi Mashanova
398-410
2022-07-10
The quality characteristics of sausage prepared from different ratios of fish and duck meat
Nataliia Bozhko,
Vasyl Tischenko,
Vasyl Pasichnyi,
Yevheniia Shubina,
Oleksandr Kyselov,
Andriy Marynin,
Igor Strashynskyi
26-32
2021-01-28
Analysis of the possibility of fish and meat raw materials combination in products
Nataliia Bozhko,
Vasyl Tischenko,
Vasyl Pasichnyi,
Yuliiа Matsuk
647-655
2020-08-28
The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles
Anatolii Ugnivenko,
Olha Kruk,
Dmytro Nosevych,
Tetiana Antoniuk,
Yuliya Kryzhova,
Mykola Gruntovskyi,
Nataliia Prokopenko,
Viktor Yemtcev,
Iryna Kharsika,
Nataliia Nesterenko
358-370
2023-05-09
The use of secondary fish raw materials from silver carp in the technology of structuring agents
Anastasiia Ivaniuta,
Alina Menchynska,
Natalia Nesterenko,
Nataliia Holembovska,
Viktor Yemtcev,
Yevheniia Marchyshyna,
Yuliya Kryzhova,
Elena Ochkolyas,
Оksana Pylypchuk,
Valentyna Israelian
546-554
2021-06-28
The nutritional profile of indonesian salmon van Java mahseer T. soro species
Ekowati Chasanah,
Diini Fithriani,
Achmad Poernomo,
Mohammad Halim Jeinie,
Nurul Huda
566-574
2021-06-28
Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products
Larysa Bal-Prylypko,
Svitlana Danylenko,
Olena Mykhailova,
Liana Nedorizanyuk,
Alla Bovkun,
Nataliia Slobodyanyuk,
Alina Omelian,
Anastasiia Ivaniuta
313-330
2024-03-05
Investigation of dependences of the morphological composition of body and amino acid composition of trout meat proteins (Oncorhynchus mykiss) on levels of the energy value of feeds
Vadym Kondratiuk,
Volodymyr Otchenashko
497-505
2021-05-28
Chicken combs as a raw material in the manufacturing of chopped semi-finished horse meat products
Gulnara Zhumanova,
Laila Bakirova,
Gulmira Baybalinova,
Rysgul Ashakayeva,
Assel Dautova,
Dinara Moldagaliyeva
955-971
2023-11-28
The study of physicochemical and technological properties of boiled sausage recommended for the older adults
Gulzhan Tokysheva,
Tamara Tultabayeva,
Rauan Mukhtarkhanova,
Gulmira Zhakupova,
Viktoriya Gorbulya,
Mukhtarbek Kakimov,
Kadyrzhan Makangali
16-29
2023-01-10
Biometric analysis of food products of hybrid hypoophthalmichthys (Hypophthalmichthys spp.) to determine their nutritional value and use in the food industry
Alina Makarenko,
Nataliіa Rudyk-Leuska,
Ruslan Kononenkо,
Melaniia Khyzhniak,
Iryna Kononenko,
Ganna Kotovska,
Petro Shevchenko,
Mykhailo Leuskyi
207-222
2024-02-28
Use of aromatic root vegetables in the technology of freshwater fish preserves
Nataliia Holembovska,
Liudmyla Tyshchenko,
Nataliia Slobodyanyuk,
Valentyna Israelian,
Yuliya Kryzhova,
Anastasia Ivaniuta,
Оksana Pylypchuk,
Alina Menchynska,
Oksana Shtonda,
Dmytro Nosevych
296-305
2021-04-28
Quality and safety of pork meat after cooling and treatment with lactic starters
Volodymyr Vovkotrub,
Olha Iakubchak,
Nataliia Vovkotrub,
Larysa Shevchenko,
Tetiana Lebedenko,
Nataliia Holembovska,
Oksana Pylypchuk,
Alina Omelian
439-452
2024-05-20
Characteristics of protein, lipid, and carbohydrate metabolism of fish of the Kremenchuk Reservoir in the prespawning period
Nataliіa Rudyk-Leuska,
Mykhailo Leuskyi,
Nikolay Yevtushenko,
Melaniia Khyzhniak,
Igor Buzevich,
Alina Makarenko,
Ganna Kotovska,
Iryna Kononenko
490-501
2022-08-05
The effect of vibration massage on the salting process of ostrich meat
Valentyna Israelian,
Igor Palamarchuk,
Sedat Sevin,
Nataliia Holembovska,
Nataliia Prokopenko,
Anastasiia Ivaniuta,
Oleksandra Shynkaruk,
Yaroslav Rudyk,
Dmytro Nosevych,
Nina Tverezovska
530-544
2022-09-01
Investigation of internal organs and additive tissue of hybrid hypophthalmichthys (Hypophthalmichthys spp.) as a promising raw material for the production of dietary nutritional products
Alina Makarenko,
Mikhailo Mushtruk,
Nataliіa Rudyk-Leuska,
Ruslan Kononenkо,
Petro Shevchenko,
Melania Khyzhniak,
Vadym Martseniuk,
Ganna Kotovska,
Anton Klymkovetskyі,
Julia Glebova
411-430
2022-08-05
Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue
Olha Kruk,
Anatolii Ugnivenko,
Tetiana Antoniuk,
Oleksandr Kolisnyk,
Dmytro Nosevych,
Semen Tolok,
Olena Kolesnikova,
Vitalii Zhurenko,
Tetiana Brovenko,
Vitalii Vakulenko
997-1008
2023-11-29
The study of the variability of morphobiological indicators of different size and weight groups of hybrid silver carp (Hypophthalmichthys spp.) as a promising direction of development of the fish processing industry
Alina Makarenko,
Mikhailo Mushtruk,
Natalia Rudyk-Leuska,
Iryna Kononenko,
Petro Shevchenko,
Melania Khyzhniak,
Natalia Martseniuk,
Julia Glebova,
Alevtina Bazaeva,
Maksim Khalturin
181-191
2021-03-28
Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root
Gulmira Kenenbay ,
Urishbay Chomanov ,
Tamara Tultabayeva,
Nurzhan Tultabayev,
Zhanibek Yessimbekov,
Mohammad Ali Shariati
733-749
2022-11-03
Product line of selected agricultural entity in Slovakia and suggestion for its expansion based on analysis of consumers' interest in dairy and meat products
Jana Kozáková,
Erika Hornáčková
939-960
2021-10-28
The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage
Miroslava Kačániová,
Simona Kunová,
Peter Haščík,
Karol Pietrzyk,
Maciej Kluz,
Margarita Terentjeva,
Tatsiana Savistkaya,
Dzmitry Grinshpan
575-584
2021-06-28
The use of mutton in sausage production
Juraj Čuboň,
Peter Haščík,
Peter Herc,
Lukáš Hleba,
Miroslava Hlebová,
Nikoleta Šimonová,
Ondřej Bučko
506-512
2021-05-28
The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei
Volodymyr Vovkotrub,
Olga Iakubchak,
Leonid Horalskyi,
Nataliia Vovkotrub,
Larysa Shevchenko,
Nataliia Shynkaruk,
Tatyana Rozbytska,
Yuliia Slyva,
Olga Tupitska,
Oksana Shtonda
759-776
2023-09-12
Spectroscopic assessment and quantitative analysis of the trace element composition of vegetable additives to meat products
Igor Palamarchuk,
Fu Yuanxia,
Dmytro Zhuravel,
Ievgenii Petrychenko,
Roksolana Blishch,
Anatoliy Holovatyuk,
Olexander Domin,
Tatiana Kostiuk
480-496
2024-06-10
1 - 25 of 53 items
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ISSN 1337-0960 online
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Statement on the special military operation in Ukraine
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SCIMAGO
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CiteSCORE
2.4
2022
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40th percentile
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