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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

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

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

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

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

Modelling of pulsating mode of fluidization when obtaining organic-mineral fertilizers

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

Authors: Yaroslav Korniyenko, Serhii Haidai, Andrii Liubek, Serhii Turko, Oleksandr Martynyuk

Journal Issue published Jun 2016 in Ukrainian Food Journal volume 5 issue 2

Methanol content in grape and fruit brandies: a major indicator for authenticity and safety

Journal Article published Jun 2016 in Ukrainian Food Journal volume 5 issue 2 on pages 237 to 247

Authors: Dimitar Dimitrov, Tatyana Yoncheva, Vanyo Haygarov

Lactic acid bacteria compositions for application in the meat industry

Journal Article published Jun 2016 in Ukrainian Food Journal volume 5 issue 2 on pages 262 to 271

Authors: Lyudmila Vinnikova, Andrey Kishenya, Irina Strashnova