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Co-combustion of solid biomass in pulverized anthracite-coal firing boilers

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4 on pages 748 to 764

Authors: Nataliia Dunaievska, Mykola Chernyavskiy, Taras Shchudlo

Impact of treatment with oxidative bleaching agents on walnut (Juglans Regia L.) shell chromatic parameters

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4 on pages 644 to 652

Authors: Eugenia Boaghi

Purification of Raw Sugar Beet Juice by Electrocoagulation

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4

Authors: Habibeh Azizi, Vahid Hakimzadeh, Hossein Alizadeh Golestani

Component composition of radish root essential oil

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4 on pages 653 to 666

Authors: Galina Selyutina, Oksana Gapontseva

Analysis on application of different grape varieties in the production of icewine. A review

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4 on pages 678 to 694

Authors: Viktoria Ostapenko

Chemical composition of Salvia officinalis l. essential oil from Bulgaria

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4 on pages 695 to 700

Authors: Stanka Damyanova, Silvia Mollova, Albena Stoyanova, Oleksii Gubenia

Effect of processing parameters on the proximate composition and sensory characteristics of breadfruit “Elubo”

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4

Authors: Tijani Akeem Olumide, Bakare Henry Adegoke, Oke Emmanuel Kehinde, Oyedeji Ajibola Bamikole

Usage of the nut raw materials and chia seeds to improve fatty acid composition of the smoothies

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4 on pages 713 to 723

Authors: Andgela Dyakonova, Victoria Stepanova

Effect of collagen based protein isolate «Belkozine» on biological value of boiled sausages

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4 on pages 724 to 731

Authors: Anatolii Ukrainets, Vasyl Pasichniy, Maksym Polumbryk, Maniefa Polumbryk

Relaxation behavior of aqueous dispersion polysaccharides

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4

Authors: Valerii Mank, Oksana Tochkova, Oksana Melnyk, Oleksandr Bessarab

Fouling of polymer and organic-inorganic membranes during filtration of corn distillery

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4 on pages 739 to 747

Authors: Yurii Zmievskii, Yuliia Dziazko, Valerii Myronchuk, Ludmyla Rozhdestvenska, Alexander Vilenskii, Ludmyla Kornienko

Thermocouple errors in temperature measurements and validation of СFX and FLUENT models of natural gas combustion

Journal Article published Dec 2016 in Ukrainian Food Journal volume 5 issue 4 on pages 765 to 780

Authors: Pavlo Zasiadko, Mykola Priadko

Journal Issue published Sep 2016 in Ukrainian Food Journal volume 5 issue 3

Composition and properties of partially hydrolyzed sunflower protein isolates

Journal Article published Sep 2016 in Ukrainian Food Journal volume 5 issue 3 on pages 451 to 461

Authors: Tamara Nosenko, Valeriy Mank, Yaroslava Zhukova, Alyona Cherstva

Spectroscopic analysis of honey

Journal Article published Sep 2016 in Ukrainian Food Journal volume 5 issue 3 on pages 437 to 450

Authors: Yuriy Posudin, National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

Improving the nutritional value of grains by biological activation

Journal Article published Sep 2016 in Ukrainian Food Journal volume 5 issue 3 on pages 476 to 485

Authors: Svitlana Bazhay-Zhezherun, Tetiana Romanovska, Mariіa Antonіuk

Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture

Journal Article published Sep 2016 in Ukrainian Food Journal volume 5 issue 3 on pages 462 to 475

Authors: Olusegun A. Olaoye

Raspberry and blackberry pomaces as potential sources of bioactive compounds

Journal Article published Sep 2016 in Ukrainian Food Journal volume 5 issue 3 on pages 485 to 491

Authors: Ana Kalušević, Ana Salević, Radovan Đorđević, Mile Veljović, Viktor Nedović

Milk fat in structure formation of dairy products: a review

Journal Article published Sep 2016 in Ukrainian Food Journal volume 5 issue 3 on pages 499 to 514

Authors: Olga Rybak

Chemical composition of essential oil from Rosa Damascena mill., growing in new region of Bulgaria

Journal Article published Sep 2016 in Ukrainian Food Journal volume 5 issue 3

Authors: Teodora Atanasova, Miroslava Kakalova, Lyubomir Stefanof, Maya Petkova, Albena Stoyanova, Stanka Damyanova, Mykola Desyk