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• 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

• Plants of Nepeta cataria var. citriodora Beck. and essential oils from them for food industry

  Nataliia Frolova, Anatoliy Ukrainets, Olga Korablova, Volodymyr Voitsekhivskyi

  449-455

  2019-06-28

• Supply chain management analysis of avocado in south Sumatra province through the Food Supply Chain Network (FSCN) method

  Fifian Permata Sari, Munajat

  467-483

  2023-06-06

• The effect of essential oils on cholesterol content in chicken meat

  Mária Angelovičová, Michal Angelovič, Peter Zajác, Jozef Čapla, Klaudia Šaraková, Jozef Čurlej

  1069-1081

  2021-10-28

• Quality assessment of different polyethylene-packaged groundwater in the Ilorin metropolis of Nigeria for compliance with standards

  Mutiat Balogun, Tawakalitu Aruna, Olaide Akintayo, Rasheedat Imam, Olayinka Shukurat, Oluseye Lala, Fausat Kolawole, Christianah Gbadebo

  366-385

  2024-04-03

• Adhesion of marzipan pastes based on dry demineralized whey

  Igor Stadnyk, Volodymyr Piddubnyi, Mykhail Kravchenko, Larysa Rybchuk, Olena Kolomiiets, Svitlana Danylo

  1149-1160

  2020-11-28

• Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals

  Gulmaida Karimova, Rimma Niyazbekova, Khaldun Al Azzam, El-Sayed Negim

  122-138

  2024-02-19

• Comparison of heat-stable peptides using a multiple-reaction monitoring method to identify beef muscle tissue

  Daniil Khvostov, Natalya Vostrikova, Irina Chernukha

  149-155

  2020-03-28

• Effect of supplementation with solid-state fermented feed in the diet of laying hens on egg qualitative variables

  Boris Semjon, Eva Dudriková, Iveta Jaďďuttová, Martin Bartkovský, Tatiana Klempová, Dana Marcinčáková, Ondrej Slaný, Slavomí­r Marcinčák

  519-527

  2020-07-28

• Monitoring of microscopic fungi community in selected bee products

  Zuzana Mašková, Vladimíra Kňazovická, Veronika Mančíková, Dana Tančinová, Zuzana Barboráková

  1105-1114

  2020-11-28

• A flour composite mixture for gluten-free confectionery

  Tsira Khutsidze, Eliza Pruidze, Maria Silagadze, Eliso Dzneladze, George Pkhakadze, Irma Berulava

  453-467

  2024-05-20

• Vegetable ingredient in cheese product

  Marina Ivanovna Slozhenkina, Ivan Fyodorovich Gorlov, Vera Vasilievna Kryuchkova, Anastasia Evgenievna Serkova, Anastasia Dmitrievna Ryaskova, Svetlana Nikolayevna Belik

  1018-1025

  2019-12-28

• Biologically active substances of Camellia sinensis in a humid subtropical climate of Russia

  Oksana Belous, Natalia Platonova

  360-368

  2021-04-28

• Improving the quality and the technology of processed cheeses

  Maria Alimardanova, Zhandos Akpanov, Alexander Prosekov

  788-800

  2023-10-27

• The state and the share of rural women on the agricultural entrepreneurship activities in the Slovak republic

  Zuzana Kapsdorferová, Silvia Jacková, Petronela Švikruhová

  585-591

  2021-06-28

• Characterization of Lactobacillus species proposed as probiotics

  Saad Sabah Fakhry, Farqad Abdullah Rashid, Maha Muhamaed Khudiar, Lubna Ayad Ismail, Sarah Khattab Ismail, Reema Jawad Kazem

  143-150

  2021-02-28

• The use of buckwheat flour in the technology of semi-smoked sausage

  Aliya Yessengaziyeva, Yassin Uzakov, Irina Chernukha, Leila Kaimbayeva, Lyazat Kalashinova, Daniyar Zhantleuov

  311-323

  2023-03-27

• Composition, quality characteristics and microstructure of the grain Triticum dicoccum

  Elena Kuznetsova, Lyudmila Shayapova, Elena Klimova, Gyunesh Nasrullaeva, Ján Brindza, Maxim Stolyarov, Galina Zomiteva , Tatyana Bychkova, Vera Gavrilina, Elena Kuznetsova

  933-940

  2019-12-28

• The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production

  Mykola Kukhtyn, Volodymyr Salata, Yulia Horiuk, Vyacheslav Kovalenko, Larisa Ulko, Sergiy Prosyanуi, Viktor Shuplyk, Leonid Kornienko

  66-73

  2021-02-28

• 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

• Effect of extrusion process parameters on pellet crumbliness in fish feed production

  Maya Bektursunova, Valentina Sidorova, Saule Zhiyenbayeva, Natalia Mashentseva, Saule Assylbekova

  594-605

  2023-07-14

• Analysis of development of raw cow milk prices in the conditions of the Slovak Republic

  Ivana Váryová, Zuzana Poláková, Iveta Košovská, Alexandra Ferenczi Vaňová, Renáta Krajčí­rová

  906-914

  2019-12-28

• Parameters of antioxidant activity of Galega officinalis L. and Galega orientalis Lam. (Fabaceae Lindl.) plant raw material

  Olena Vergun, Oksana Shymanska, Dzhamal Rakhmetov, Olga Grygorieva, Eva Ivanišová, Jan Brindza

  125-134

  2020-03-28

• Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare's milk and koumiss to create probiotic preparation

  Fatima Sagymbek, Tolkyn Abdigaliyeva, Assiya Serikbaeva, Zubaira Kozhahmetova, Zhuldyz Suleimenova

  777-787

  2023-09-12

• Probiotics in the creation of fish-based herodietic half-finished products

  Dinara Moldagaliyeva, Nurzhan  Sarsembaeva, Yasin  Uzakov, Bozhena Lozovicka

  174-184

  2024-02-28