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Representation of agricultural producers’ interests: substantiation of the research construct

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on page 522

Authors: Agota Giedrė Raišienė, Artiom Volkov, Virgilijus Skulskis, Rita Vilkė

Torsional oscillations of an auger multifunctional conveyor’s screw working body with consideration of the dynamics of a processed medium continuous flow

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on pages 499 to 510

Authors: Oleg Lyashuk, Maria Sokil, Yuriy Vovk, Anna Tson, Andrii Gupka, Oleksandr Marunych

Antimicrobial properties of model drugs in the systemic concept of health

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on pages 434 to 442

Authors: Mykola Oseyko, Vasyl Shevchyk, Olena Pokryshko

Identification, characterization and industrial utilization of autochthonous strains of Streptococcus thermophilus isolated from Moldavian raw milk and dairy products of spontaneous fermentation

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on pages 443 to 452

Authors: Anatoli Cartasev

Identification of beeswax and its falsification by the method of infrared spectroscopy

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on page 421-

Authors: Volodymyr Vyshniak, Oleg Dimitriev, Svіtlana Litvynchuk, Valeriy Dombrovskiy

Impact of nanosized aluminum hydroxide on the structural and mechanical properties of sugar beet tissue

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on pages 488 to 498

Authors: Taras Nykytiuk, Valentyn Olishevskiy, Evhen Babko, Oleg Prokopiuk

Сhemical composition of fenugreek hay leaves

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on pages 397 to 408

Authors: Vira Obolkina, Tamara Nosenko, Olha Dzyhar, Dzhamal Rakhmetov

Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on pages 379 to 396

Authors: Iryna Tsykhanovska, Lyudmyla Skurikhina, Victoria Evlash, Larisa Pavlotska

Effective robust optimal control system for a lamellar pasteurization-cooling unit under the conditions of intense external perturbations

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on pages 511 to 521

Authors: Nataliia Lutska, Nataliia Zaiets, Lidiia Vlasenko, Volodymyr Shtepa

Effect of methyl jasmonate, salicylic acid and ascorbic acid on quality parameters of strawberry (Fragaria x ananassa Duch) fruit during cold storage

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on pages 367 to 378

Authors: Merab Jgenti, Levan Gulua, Tamar Turmanidze

Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on pages 409 to 420

Authors: Asya Asya, Fatih Öz

Intensification of cooling of tubular blown polymeric packing films with the flowing-down liquid film

Journal Article published Sep 2018 in Ukrainian Food Journal volume 7 issue 3 on pages 472 to 487

Authors: Ihor Mikulionok, Arkadii Petukhov, Viktor Gapon, Oleksandr Gavva