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• Improving meat quality and safety: innovative strategies

  Maksim Rebezov, Mars Khayrullin, Bahytkul Assenova, Smolnikova Farida, Dmitry Baydan, Larisa Garipova, Raisa Savkina, Svetlana Rodionova

  523-546

  2024-06-19

• Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa)

  Rossana Roila, Raffaella Branciari, Sara Primavilla, Dino Miraglia, Francesca Vercillo, David Ranucci

  475-483

  2021-05-28

• 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 effect of transportation and pre-slaughter detention on quality of pig meat

  Marian Simonov, Ivan Stronskyi, Volodymyr Salata, Yuriy Stronskyi, Larysa Kladnytska, Mykola Kukhtyn, Viktor Tomchuk, Tetiana Kozytska, Tetiana Tokarchuk

  80-91

  2022-03-10

• 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

• 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

• Efect of intramuscular fat content on physical-chemical parameters of pork from Mangalitsa and their crossbreed

  Petra Lí­pová, Ondrej Debrecéni, Ondřej Bučko, Klára Vavriší­nová

  422-428

  2019-06-28

• Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

  Oksana Shtonda, Kateryna Semeniuk

  513-520

  2021-06-28

• 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

• 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

• Meat performance of Japanese quails after the application of bee bread powder

  Adriana Pavelková, Peter Haščí­k, Marcela Capcarová, Anna Kalafová, Emí­lia Hanusová, Jana Tkáčová, Marek Bobko, Juraj Čuboň, Matej Čech, Miroslava Kačániová

  735-743

  2020-09-28

• Influence of maintenance technology in arid conditions on efficiency of marbled beef production

  Ivan Fiodorovich Gorlov, Gilian Vasylevna Fedotova, Marina Ivanovna Slozhenkina, Elena Yurevna Anisimova, Ayzhan Andreevna Kaydulina, Vladimir Sergeevich Grishin, Olga Andreevna Knyazhechenko, Darya Aleksandronva Mosolova

  612-618

  2020-08-28

• 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

• 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

• Influence of meat maturation to the presence of coliform bacteria

  Simona Kunová, Klára Vavriší­nová, Miroslava Kačániová, Juraj Čuboň, Dagmar Kozelová, Ľubomí­r Lopašovský

  28-31

  2012-11-02

• 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

• 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

• Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheeses

  Olga Cwiková, Gabriela Franke

  1131-1136

  2020-11-28

• Characteristics of gelatin from skin and bone of snakehead (Channa striata) extracted with different temperature and time

  Rosmawati, Abu Bakar Tawali, Muhammmad Irfan Said, Wahidu Zzaman, Rovina Kobun, Nurul Huda

  648-661

  2021-07-13

• Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives

  Dinara Akimova, Aitbek Kakimov, Anuarbek Suychinov, Zhumatay Urazbayev, Yerlan Zharykbasov, Nadir Ibragimov, Aigul Bauyrzhanova, Assiya Utegenova

  347-365

  2024-03-12

• Analysis of the hard rennet cheese microbiota at different stages of the technological process

  Olha Iakubchak, Olha Martynenko, Tetiana Taran, Oksana Pylypchuk, Tatyana Naumenko, Nina Tverezovska, Alina Menchynska, Inna Stetsyuk

  899-918

  2024-10-21

• Innovative approaches to the development of a new sour milk product

  Irina Vlasenko, Valentyna Bandura, Tetyana Semko, Larisa Fialkovska, Olga Ivanishcheva, Vladyslav Palamarchuk

  970-981

  2021-10-28

• The effect of storage temperature on the quality of avocado fruits from different climatic zones

  Svitlana Belinska, Nataliia Nesterenko, Olena Moroz, Tetiana Bilokon, Valentyna Kepko, Anastasiia Ivaniuta, Oleksandra Shynkaruk, Yaroslav Rudyk, Mykola Gruntovskyi, Iryna Kharsika

  289-300

  2023-03-27

• Monitoring of microscopic fungi community in selected bee products

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

  1105-1114

  2020-11-28

• Investigation of the process of production of crafted beer with spicy and aromatic raw materials

  Marija Zheplinska, Mikhailo Mushtruk, Volodymyr Vasyliv, Olena Deviatko

  806-814

  2019-10-28