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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

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

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

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

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

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

Using of bioinformatics and computer morphometry in study of Fusarium spp. causing potato dry rot

Journal Article published Sep 2016 in Ukrainian Food Journal volume 5 issue 3 on pages 515 to 522

Authors: Nadezhda Zhilinskaia, Julia Bazarnova, Aleksandr Shleikin, Liudmyla Peshuk, Oleg Galenko

Ethanol prodution from mucilage and pulp of processed coffee

Journal Article published Sep 2016 in Ukrainian Food Journal volume 5 issue 3 on pages 523 to 530

Authors: Olivier Hirwa, Innocent Nyagahungu, Clement Bitwayiki

Are public perceptions precise towards the status of quality and safety of commercial brands of noodles?

Journal Article published Sep 2016 in Ukrainian Food Journal volume 5 issue 3 on pages 568 to 578

Authors: Jakia Sultana Jothi, M. Burhan Uddin

Technology features of using gums in a creation of gel bases

Journal Article published Sep 2016 in Ukrainian Food Journal volume 5 issue 3 on pages 531 to 540

Authors: Nina Raichuk, Olena Podobiу