1.Substantiation of the mechanism of interaction between biopolymers of rye-and-wheat flour and the nanoparticles of the magnetofооd food additive in order to improve moisture-retaining capacity of dough

作　　者：Iryna Tsykhanovska ;Victoria Evlash ;Alexandr Alexandrov 等

出　　处：Eastern-European Journal of Enterprise Technologies. 2018 ;2(11):70-80.doi:10.15587/1729-4061.2018.126358

出版社：PC Technology Center

文章 ID：1036756388

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2.Forming the structure of whipped desserts when introducing the food additive "Magnetofood" to their formulation

作　　者：Iryna Tsykhanovska ;Viktoria Yevlash ;Alexandr Alexandrov 等

出　　处：Eastern-European Journal of Enterprise Technologies. 2019 ;2(11):45-55.doi:10.15587/1729-4061.2019.161855

出版社：PC Technology Center

文章 ID：1036756393

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3.Substantiation of the mechanism of interaction between the carbohydrates of rye-wheat flour and nanoparticles of the polyfunctional food additive "Magnetofооd"

作　　者：Iryna Tsykhanovska ;Victoria Evlash ;Alexandr Alexandrov 等

出　　处：Eastern-European Journal of Enterprise Technologies. 2018 ;3(11):59-68.doi:10.15587/1729-4061.2018.133373

出版社：PC Technology Center

文章 ID：1036757623

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4.Research of sedimentation stability of lipid-magnetite suspensions by the method of spectrophotometry

作　　者：Alexandr Alexandrov ;Iryna Tsykhanovska ;Tatуana Gontar 等

出　　处：Eastern-European Journal of Enterprise Technologies. 2016 ;3(11):4-11.doi:10.15587/1729-4061.2016.69826

出版社：PC Technology Center

文章 ID：1036757702

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5.The study of nanoparticles of magnitite of the lipid-magnetite suspensions by methods of photometry and electronic microscopy

作　　者：Alexandr Alexandrov ;Iryna Tsykhanovska ;Tatуana Gontar 等

出　　处：Eastern-European Journal of Enterprise Technologies. 2016 ;4(11):51-61.doi:10.15587/1729-4061.2016.76105

出版社：PC Technology Center

文章 ID：1036758830

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6.Substantiation of the interaction mechanism between the lipo- and glucoproteids of rye-wheat flour and nanoparticles of the food additive «Magnetofооd»

作　　者：Iryna Tsykhanovska ;Victoria Evlash ;Alexandr Alexandrov 等

出　　处：Eastern-European Journal of Enterprise Technologies. 2018 ;4(11):61-68.doi:10.15587/1729-4061.2018.140048

出版社：PC Technology Center

文章 ID：1036758854

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7.Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of magnetofood food additive

作　　者：Iryna Tsykhanovska

出　　处：Technology Audit and Production Reserves. 2019 ;3(3):26-32.doi:10.15587/2312-8372.2019.174588

出版社：PC Technology Center

文章 ID：1036763553

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8.SWOT analysis of innovative products containing food additive Magnetofood

作　　者：Olena Kruhlova ;Viktoria Еvlash ;Iryna Tsykhanovska 等

出　　处：Technology Audit and Production Reserves. 2019 ;3(4):4-11.doi:10.15587/2312-8372.2019.170740

出版社：PC Technology Center

文章 ID：1036763616

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9.The formation of functional and technological properties of the dough and quality indicators of oatmeal cookies with the use of magnetofood food additive

作　　者：Iryna Tsykhanovska

出　　处：Technology Audit and Production Reserves. 2019 ;4(3):26-30.doi:10.15587/2312-8372.2019.176090

出版社：PC Technology Center

文章 ID：1036763981

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10.RESEARCH OF THE INFLUENCE OF THE FOOD ADDITIVE "MAGNETOFOOD" ON THE QUALITY INDICATORS OF WHIPPED CONFECTIONERY PRODUCTS

作　　者：Iryna Tsykhanovska ;Alexandr Alexandrov ;Tetiana Lazarieva 等

出　　处：ScienceRise. 2020 ;5:73-79.doi:10.21303/2313-8416.2020.001498

出版社：Scientific Route OU

文章 ID：1037212156

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	2020	1篇
	2019	4篇
	2018	3篇
	2017	2篇
	2016	2篇

	Karina Svidlo	3篇
	Nicholas Kokodiy	2篇
	Tetiana Yevlash	2篇
	Barna Khamitova	1篇
	Karyna Svidlo	1篇
	Larisa Pavlotska	1篇
	Liubov Yurchenko	1篇
	Natalia Dotsenko	1篇
	Oksana Bryzytska	1篇
	Olena Kruhlova	1篇
	Olesia Nechuiviter	1篇
	Viktoria Yevlash	1篇
	Viktoria Еvlash	1篇

全文

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检索条件:"( ( 高级检索(( ((AU:(("Iryna Tsykhanovska")))) )) ) )"

	Iryna Tsykhanovska	12篇
	Alexandr Alexandrov	10篇
	Tatуana Gontar	6篇
	Tetiana Lazarieva	5篇
	Victoria Evlash	5篇

	Eastern-European Journal of Enterprise Technologies	8篇
	Technology Audit and Production Reserves	3篇
	ScienceRise	1篇