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• The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour

  Olha Sereda, Oxana Melnyk, Tetiana Marenkova, Olena Koshel, Sergii Bokovets

  468-479

  2024-06-10

• 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

• Methods for determining the botanical origin of honey

  Leonora Adamchuk, Vladyslav Sukhenko, Oleksandra Akulonok, Tetiana Bilotserkivets, Volodymyr Vyshniak, Dina Lisohurska, Olha Lisohurska, Natalia Slobodyanyuk, Olga Shanina, Ivan Galyasnyj

  483-493

  2020-07-28

• The effect of storage conditions on the microstructure of sterilized canned meat

  Tatyana Kuznetsova, Valentina Krylova, Tatyana Gustova

  233-243

  2022-05-05

• Wheat bran stabilization and its effect on cookies quality

  Michaela Lauková, Jolana Karovičová, Lucia Minarovičová, Zlatica Kohajdová

  109-115

  2019-02-19

• Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives

  Mikhailo Mushtruk, Igor Palamarchuk, Vladyslav Palamarchuk, Maxim Gudzenko, Nataliia Slobodyanyuk, Dmitry Zhuravel, Ievgenii Petrychenko, Оksana Pylypchuk

  242-255

  2023-03-23

• The study of the intensification of technological parameters of the sausage production process

  Larysa Bal-Prylypko, Maryna Yancheva, Mariia Paska, Maxim Ryabovol, Mykola Nikolaenko, Valentyna Israelian, Oksana Pylypchuk, Nina Tverezovska, Yurii Kushnir, Maryna Nazarenko

  27-41

  2022-01-17

• Microbiological characteristics of hard cheese with flax seeds

  Mykola Kukhtyn, David Arutiunian, Oleg Pokotylo, Khrystyna Kravcheniuk, Volodymyr Salata, Yulia Horiuk, Halyna Karpyk, Diana Dalievska

  281-296

  2024-03-05

• The study of the cytotoxic effect of disinfectants

  Olha Iakubchak, Lida Adamenko, Tetiana Taran, Olena Sydorenko, Tatyana Rozbytska, Nina Tverezovska, Valentyna Israelian, Nataliia Holembovska, Alina Menchynska, Anastasiia Ivaniuta

  82-95

  2023-02-27

• Justification and microbiota compositions development for the fermentation of raw meat

  Svitlana Danylenko, Oksana Naumenko, Viktor Yemtsev, Tetiana Kryzhska, Oksana Potemska, Galina Tolok, Oleksandr Kanishchev, Olena Ochkolyas, Nataliia Prokopenko, Alina Omelian

  405-418

  2023-05-09

• 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

• The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens

  Liga Proskina, Sallija Cerina, Anda Valdovska, Irina Pilvere, Vilija Alekneviciene

  40-51

  2021-01-28

• Healthy eating index and different fruit dietary habits in Slovak adult female

  Katarí­na Fatrcová-Šramková, Marianna Schwarzová, Tünde Jurí­ková

  83-93

  2019-02-18

• Characteristics of mucous-forming polysaccharides extracted from flax seeds

  Volodymyr Piddubnyi, Igor Stadnyk, Oleh Kravets, Andrii Chahaida, Tetiana Hushtan, Lesia Kahanets-Havrylko, Inna Karpovych, Olga Tupitska, Tatiana Kostiuk, Tatyana Rozbytska

  677-693

  2023-08-21

• Amino acids in enteral formula based on local fermented food for children with protein energy malnutrition

  Yessie Finandita Pratiwi, Mohammad Sulchan, Diana Nur Afifah, Rusdin Rauf

  254-261

  2021-03-28

• 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

• 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

• Research of quality indicators in protein-blueberry concentrates

  Olena Grek, Tetiana Pshenychna, Alla Tymchuk, Oleksandr Savchenko, Оlena Ochkolyas

  156-163

  2020-03-20

• Bromine in chicken eggs, feed, and water from different regions of Ukraine

  Oleksandr Orobchenko, Yuliia Koreneva, Anatoliy Paliy, Kateryna Rodionova, Mikola Korenev, Natalіya Kravchenko, Olena Pavlichenko, Svetlana Tkachuk, Oleksandr Nechyporenko, Svitlana Nazarenko

  42-54

  2022-02-10

• The influence of grain mixtures on the quality and nutritional value of bread

  Zhuldyz Nurgozhina, Dinara Shansharova, Gulzhanat Umirzakova, Pernekul Maliktayeva, Madina Yakiyayeva

  320-340

  2022-07-04

• Research of milk fat oxidation processes during storage of butter pastes

  Olha Yatsenko, Nataliia Yushchenko, Uliana Kuzmyk, Vasyl Pasichnyi, Oksana Kochubei-Lytvynenko, Nataliia Frolova, Olga Korablova, Ivan Mykoliv, Volodymyr Voitsekhivskyi

  443-450

  2020-07-28

• А Formation of the biological value of beef protein depending on the age and breed of bulls

  Anatoliy Paliy, Stepan Michalchenko, Igor Korkh, Kateryna Rodionova, Svetlana Tkachuk, Mariia Кhimych, Nina Dankevych, Nataliia Boiko

  834-846

  2024-09-27

• The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms

  Özlem Kizilirmak Esmer, Erinç Koçak, Aslı Şahiner, Can Türksever, Pınar Akın, Aylin Acar, Nil Deniz Adman

  83-94

  2021-02-28

• Improvement of the sunflower oil stability by blending with moringa or sesame oils

  Amina Aly, Hoda Ali, Mohamed Abdeldaiem

  111-120

  2021-02-28

• Fatty acids, their proportions, ratios, and relations in the selected muscles of the thigh and roast beef

  Michal Angelovič, Jozef Čapla, Peter Zajác, Jozef Čurlej, Lucia Benešová, Silvia Jakabová, Mária Angelovičová

  844-861

  2023-11-02