Пошуковий запит: (<.>I=Ж43715<.>) |
Загальна кількість знайдених документів : 526
Представлено документи з 1 до 20
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| 1. |
Evtushenko O. Analysis of indicators of workplace occupational injuries at the food industry enterprises of Ukraine // Ukr. Food J.. - 2015. - 4, № 1.
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| 2. |
Dzhurenko T. Analysis of Text Mining methods in Web search // Ukr. Food J.. - 2015. - 4, № 3.
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| 3. |
Rybachuk-Iarova T. Analysis of the grain market in Ukraine in the context of land reform // Ukr. Food J.. - 2020. - 9, № 2.
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| 4. |
Rybachuk-Iarova T. Analysis of the grain market in Ukraine in the context of land reform // Ukr. Food J.. - 2020. - 9, № 2.
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| 5. |
Ostapenko V. Analysis on application of different grape varieties in the production of icewine. A review // Ukr. Food J.. - 2016. - 5, № 4.
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| 6. |
Chorna A. Antibacterial biodegradable films for foods // Ukr. Food J.. - 2016. - 5, № 1.
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| 7. |
Pirog T. Antimicrobial activity of a mixture of surfactants produced by Acinetobacter calcoaceticus IMV B-7241 with antifungal drugs and essential oils // Ukr. Food J. - 2022. - 11, № 1.
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| 8. |
Teneva D. Antimicrobial activity of Lactobacillus plantarum strains against Salmonella pathogens // Ukr. Food J.. - 2017. - 6, № 1.
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| 9. |
Baykara D. Antimicrobial properties and application of fig seed oil as an additive for chitosan-based films // Ukr. Food J. - 2021. - 10, № 2.
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| 10. |
Oseyko M. Antimicrobial properties of model drugs in the systemic concept of health // Ukr. Food J.. - 2018. - 7, № 3.
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| 11. |
Marinov M. Antimicrobial properties of two naphthopyrandione derivatives with cycloalkanespirohydantoins towards some phytopathogenic and beneficial microorganisms // Ukr. Food J.. - 2018. - 7, № 4.
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| 12. |
Kuzmin O. Antioxidant ability of alcoholic infusions from vegetable raw materials // Ukr. Food J. - 2020. - 9, № 4.
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| 13. |
Kuzmin O. Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials // Ukr. Food J.. - 2020. - 9, № 2.
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| 14. |
Kuzmin O. Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials // Ukr. Food J.. - 2020. - 9, № 2.
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| 15. |
Khareba O. Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technology // Ukr. Food J. - 2021. - 10, № 2.
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| 16. |
Kuzmin O. Antioxidant characteristics of tea-herbal compositions // Ukr. Food J. - 2021. - 10, № 4.
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| 17. |
Simakhina G. Antioxidant effectiveness of plant cultures // Ukr. Food J. - 2021. - 10, № 1.
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| 18. |
Goranova Z. Antioxidant properties and color characteristics of sponge cakes containing functional components // Ukr. Food J.. - 2019. - 8, № 2.
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| 19. |
Mazur L. Antioxidant properties of candy caramel with plant extracts // Ukr. Food J.. - 2018. - 7, № 1.
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| 20. |
Shevchenko O. Antioxidant properties of water-alcohol infusions of tea-herbal compositions based on yerba mate // Ukr. Food J. - 2022. - 11, № 3.
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