Пошуковий запит: (<.>TJ=Ukr. Food J<.>) |
Загальна кількість знайдених документів : 106
Представлено документи з 1 до 20
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| 1. |
Lange I. Quality of Canadian commercial plain non-fat Greek-style yogurts produced only from natural dairy ingredients // Ukr. Food J. - 2020. - 9, № 4.
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| 2. |
Camila Delinski Bet Morphology of starch from Araucaria angustifolia seeds treated by HMT and studied by SEM, AFM, and XRD // Ukr. Food J. - 2020. - 9, № 4.
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| 3. |
Lukinac J. Evaluation of visual characteristics of beer using the computer vision method // Ukr. Food J. - 2020. - 9, № 4.
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| 4. |
Kuzmin O. Antioxidant ability of alcoholic infusions from vegetable raw materials // Ukr. Food J. - 2020. - 9, № 4.
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| 5. |
Oktay Yerlikaya Identification, biochemical and technological properties of Enterococcus species isolated from raw milk and traditional dairy products // Ukr. Food J. - 2020. - 9, № 4.
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| 6. |
Oke Emmanuel Kehinde Proximate composition, physicochemical properties and sensory qualities of salad cream from corn and tigernut starch blends // Ukr. Food J. - 2020. - 9, № 4.
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| 7. |
Grek O. Polyphenol composition and technological characteristics of the coloured whey from various origin // Ukr. Food J. - 2020. - 9, № 4.
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| 8. |
Denisa Atudorei Physical, physiological and minerals changes of different legumes types during the germination process // Ukr. Food J. - 2020. - 9, № 4.
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| 9. |
Niemirich O. Differences in the composition of vocable compounds in fresh and dried mixed heat supply of white rolled cabbage // Ukr. Food J. - 2020. - 9, № 4.
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| 10. |
Darici B. Natural alternatives of Sulphur dioxide used in wine and their effects on aromatic compounds // Ukr. Food J. - 2020. - 9, № 4.
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| 11. |
Sokolenko A. Phase transitions in food production technologies // Ukr. Food J. - 2020. - 9, № 4.
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| 12. |
Petrenko V. Modeling heat transfer in down flowing annular weakly turbulent vapor-liquid flows during evaporation // Ukr. Food J. - 2020. - 9, № 4.
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| 13. |
Belova T. Methodical approaches to the determination of readiness of introduction of "blue ocean" strategy on the enterprises of food industry // Ukr. Food J. - 2020. - 9, № 4.
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| 14. |
Ivanov V. Trends and expected benefits of the breaking edge food technologies in 2021 - 2030 // Ukr. Food J. - 2021. - 10, № 1.
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| 15. |
Khatchapuridze Zh. In-vitro functional efficacy of extracts from Caucasian Rhododendron (Rhododendron caucasicum) and Rkatsiteli wines as pancreatic lipase inhibitors // Ukr. Food J. - 2021. - 10, № 1.
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| 16. |
Molina D. C. Sodium chloride substitution in industrial white slice diary bread // Ukr. Food J. - 2021. - 10, № 1.
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| 17. |
Simakhina G. Antioxidant effectiveness of plant cultures // Ukr. Food J. - 2021. - 10, № 1.
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| 18. |
Stanikowski P. Influence of sous-vide thermal treatment, boiling, and steaming on the colour, texture and content of bioactive compounds in root vegetables // Ukr. Food J. - 2021. - 10, № 1.
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| 19. |
Jessica Iwasenko Giacomozzi Technological properties of potato starch treated by Heat-Moisture Treatment with addition of organic acids // Ukr. Food J. - 2021. - 10, № 1.
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| 20. |
Leahu A. Mass transfer during osmotic dehydration of quince using different osmosis solutions // Ukr. Food J. - 2021. - 10, № 1.
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