1.The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus

作　　者：Iryna Smetanska ;Oksana Tonkha ;Tetjana Patyka 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2021 ;15:1-8.doi:10.5219/1508

出版社：Association HACCP Consulting

文章 ID：259481889

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2.The influence of cavitation effects on the purification processes of beet sugar production juices

作　　者：Marija Zheplinska ;Mikhailo Mushtruk ;Volodymyr Vasyliv 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2021 ;15:18-25.doi:10.5219/1494

出版社：Association HACCP Consulting

文章 ID：259481891

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3.Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product

作　　者：Olga Shanina ;Sergii Minchenko ;Tetyana Gavrysh 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:189-201.doi:10.5219/1200

出版社：Association HACCP Consulting

文章 ID：259481919

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4.Modelling of the process of vybromechanical activation of plant raw material hydrolysis for pectin extraction

作　　者：Igor Palamarchuk ;Mikhailo Mushtruk ;Vladislav Sukhenko 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:239-246.doi:10.5219/1305

出版社：Association HACCP Consulting

文章 ID：259481924

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5.Biochemical composition of the hops and quality of the finished beer

作　　者：Anatolii Bober ;Mykola Liashenko ;Lidiia Protsenko 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:307-317.doi:10.5219/1311

出版社：Association HACCP Consulting

文章 ID：259481934

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6.The influence of cavitation effects on the purification processes of beet sugar production juices

作　　者：Marija Zheplinska ;Mikhailo Mushtruk ;Tatiana Kos 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:451-457.doi:10.5219/1284

出版社：Association HACCP Consulting

文章 ID：259481951

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7.Mathematical modeling of the oil extrusion process with pre-grinding of raw materials in a twin-screw extruder

作　　者：Mikhailo Mushtruk ;Maxim Gudzenko ;Igor Palamarchuk 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:937-944.doi:10.5219/1436

出版社：Association HACCP Consulting

文章 ID：259482010

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8.The study of the variability of morphobiological indicators of different size and weight groups of hybrid silver carp (Hypophthalmichthys spp.) as a promising direction of development of the fish processing industry

作　　者：Alina Makarenko ;Mikhailo Mushtruk ;Natalia Rudyk-Leuska 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2021 ;15:181-191.doi:10.5219/1537

出版社：Association HACCP Consulting

文章 ID：259951849

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9.The intensification of dehydration process of pectin-containing raw materials

作　　者：Igor Palamarchuk ;Oksana Zozulyak ;Mikhailo Mushtruk 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2022 ;16.doi:10.5219/1711

出版社：Association HACCP Consulting

文章 ID：1036950663

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10.Development and shelf-life assessment of soft-drink with honey

作　　者：Marija Zheplinska ;Mikhailo Mushtruk ;Liubov Shablii 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2022 ;16.doi:10.5219/1738

出版社：Association HACCP Consulting

文章 ID：1037229387

文章详细

	有本地全文	8篇
	有全文链接	2篇

	Mikhailo Mushtruk	10篇
	Natalia Slobodyanyuk	6篇
	Anatolii Kuts	3篇
	Igor Palamarchuk	3篇
	Marija Zheplinska	3篇

	Volodymyr Vasyliv	3篇
	Alina Omelian	2篇
	Anatolii Bober	2篇
	Maxim Gudzenko	2篇
	Roman Mukoid	2篇
	Sergiy Gunko	2篇
	Aleksandr Litvinenko	1篇
	Alevtina Bazaeva	1篇
	Alina Makarenko	1篇
	Anatolyi Bukin	1篇
	Dase Hunaefi	1篇
	Diaa Mamdouh	1篇
	Ievgenii Petrychenko	1篇
	Inna Karpovych	1篇
	Iryna Kharsika	1篇
	Iryna Kononenko	1篇
	Iryna Smetanska	1篇
	Ivan Chumachenko	1篇
	Julia Glebova	1篇
	Lidiia Protsenko	1篇
	Lidija Korets	1篇
	Liubov Shablii	1篇
	Liudmyla Matseiko	1篇
	Maksim Khalturin	1篇
	Marina Bilko	1篇
	Melania Khyzhniak	1篇
	Mykola Liashenko	1篇
	Myroslav Stechyshyn	1篇
	Mуkola Patyka	1篇
	Nadiia Yashchuk	1篇
	Natalia Martseniuk	1篇
	Natalia Miedviedieva	1篇
	Natalia Rudyk-Leuska	1篇
	Nataliia Slobodyanyuk	1篇
	Oksana Nychyk	1篇

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