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• Research of quality indicators in protein-blueberry concentrates

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

  156-163

  2020-03-20

• Study of indicators of quality and safety of sour cream with vegetable oils

  Ihor Ustymenko, Oleksandr Savchenko, Galina Tolok, Yuliya Kryzhova, Yaroslav Rudyk, Rodion Rybchynskyi, Liudmyla Tyshchenko, Olena Ochkolyas, Tetiana Kostiuk, Yevheniia Marchyshyna

  444-454

  2023-06-01

• Advancements in nano bio sensors for food quality and safety assurance – a review

  Zhainagul Kakimova, Duman Orynbekov, Klara Zharykbasova, Aitbek Kakimov, Yerlan Zharykbasov, Gulmira Mirasheva, Sandugash Toleubekova, Alibek Muratbayev, Godswill Ntsomboh Ntsefong

  728-747

  2023-09-12

• 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 influence of natural antioxidants on the quality and storage capacity of semi-finished horse meat products

  Nazym Abilmazhinova, Aigul Tayeva, Bagila Jetpisbayeva, Madina Kozhakhiyeva, Kuzembayeva Gaukhar, Karlygash Abdiyeva

  755-775

  2024-08-21

• Characteristics of textural and sensory properties of Oštiepok cheese

  Peter Zajác, Patrí­cia Martišová, Jozef Čapla, Jozef Čurlej, Jozef Golian

  116-130

  2019-02-23

• Improving milk quality to prevent microelement deficiencies: a socio-hygienic perspective on adding bioavailable trace elements

  Fatima Kozyreva, Inga Tuaeva, Olga Baklanova, Natalya Bondarenko, Tatyana Bernyukevich, Evgenia Semkina, Roman Zhukov, Alexander Simonov

  433-443

  2023-06-01

• Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi

  Olha Kruk, Anatolii Ugnivenko, Tetiana Antoniuk, Oleksandr Kolisnyk, Nataliia Slobodyanyuk, Dmytro Nosevych, Tatyana Naumenko, Mykola Gruntkovskyi

  619-632

  2024-06-26

• Changes in the microbiota of Bryndza cheese after frozen storage

  Simona Kunová, Peter Zajác, Jozef Čapla, Jozef Čurlej, Ivana Timoracká, Natália Čmiková, Miroslava Kačániová

  497-511

  2024-06-10

• Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry

  Jana Štefániková, Július Árvay, Michal Miškeje, Miroslava Kačániová

  767-773

  2020-09-28

• Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages

  Snizhana Lokes, Larysa Shevchenko, Kyrylo Doronin, Vita Mykhalska, Valentyna Israelian, Nataliia Holembovska, Nina Tverezovska, Oleksandr Savchenko

  935-950

  2024-10-30

• 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

• Veterinary and sanitary assessment and disinfection of refrigerator chambers of meat processing enterprises

  Kateryna Rodionova, Mariia Кhimych, Anatoliy Paliy

  616-626

  2021-07-12

• Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus)

  Xin Zhao, Zehua Zhang, Zhenkun Cui, Tatiana Manoli, Han Yan, Hao Zhang, Galina Shlapak, Alina Menchynska, Anastasiia Ivaniuta, Nataliia Holembovska

  175-186

  2022-04-11

• 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

• Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures

  Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, Тsvitana Korol, Anastasiia Ivaniuta, Yuliya Kryzhova, Valentyna Israelian, Nataliia Kovalenko

  239-250

  2024-02-28

• Diversity of microorganisms in the traditional Slovak cheese

  Miroslava Kačániová, Simona Kunova, Elena Horská, Ľudmila Nagyová, Czeslaw Puchalski, Peter Haščí­k, Margarita Terentjeva

  532-537

  2019-06-28

• 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

• 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

• 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

• Engineering management of starter cultures in study of temperature of fermentation of sour-milk drink with apiproducts

  Ivan Rogoskii, Mikhailo Mushtruk, Liudmyla Titova, Olha Snezhko, Svitlana Rogach, Oleh Blesnyuk, Yuriy Rosamaha, Tatiana Zubok, Oleksandr Yeremenko, Oleksandr Nadtochiy

  1047-1054

  2020-11-28

• Sensory profile of Parenica cheese varieties made from pasteurized cow's milk

  Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa

  76-82

  2019-02-15

• 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

• Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

  Bayan Muldabekova, Galiya Zhazykbayeva, Pernekul Maliktayeva, Raushan Izteliyeva, Liliya Alashbayeva

  514-528

  2023-06-08

• The technology of cooking falafel with high biological value for vegans

  Larysa Bal-Prylypko, Inna Levytska, Liubov Tkachenko, Yuliya Kryzhova, Yaroslav Rudyk, Yevheniia Marchyshyna, Maxim Ryabovol, Yuliia Slyva

  776-791

  2024-08-28