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Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Plants (Basel), 2022-10, Vol.11 (20), p.2762

2022

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Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment

European food research & technology, 2024-04, Vol.250 (4), p.1177-1188

2024

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Use of pumpkin seed flour in preparation of bakery products

Ukrainian food journal, 2022-01, Vol.11 (1), p.90-101

2022

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Study of combination of pumpkin seed flour and turkey meat in hams

Ukrainian Journal of Food Science, 2021-06, Vol.9 (1), p.48-60

2021

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Microscopic examination of chops with content of lentil flour

Ukrainian Journal of Food Science, 2019-06, Vol.7 (1), p.16-26

2019

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Improving the technology of cooked sausages using protein-mineral-hydrocarbon additive

Ukrainian Journal of Food Science, 2018-06, Vol.6 (1), p.6-12

2018

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Influence of thermal processing by steam convector of the pickled game meat

Ukrainian Journal of Food Science, 2018-12, Vol.6 (2), p.198-207

2018

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Investigation of nutrients properties of meat pastes using vegetative raw materials

Ukrainian Journal of Food Science, 2018-06, Vol.6 (1), p.46-53

2018

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Development of technology of gerontologic food pastes

Ukrainian Journal of Food Science, 2016-12, Vol.4 (2)

2016

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Using of bioinformatics and computer morphometry in study of Fusarium spp. causing potato dry rot

Ukrainian food journal, 2016-09, Vol.5 (3), p.515-522

2016

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The influence of technological parameters of creams fermentation on formation of functional peculiarities of cultured butter

Ukrainian food journal, 2016-06, Vol.5 (2), p.314-325

2016

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Influence of wash solutions on chemical composition and physicochemical properties of surimic-like turkey meat material

FOOD RESOURCES, 2019-11, Vol.7 (13), p.139-146

2019

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Effect of tiny amount of impurity and convective transport on dendrite growth kinetics

The European physical journal. ST, Special topics, 2020-02, Vol.229 (2-3), p.239-251

2020

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Trends in thermodynamic parameters of phase transitions of lanthanide sulfides SrLnCuS3 (Ln = La–Lu)

Journal of thermal analysis and calorimetry, 2017, Vol.128 (2), p.993-999

2017

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Electronic form of procurement in agricultural enterprises

BIO Web of Conferences, 2020, Vol.17, p.127

2020

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Trends in thermodynamic parameters of phase transitions of lanthanide sulfides SrLnCuS.sub.3

Journal of thermal analysis and calorimetry, 2017-05, Vol.128 (2), p.993

2017

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The Institutional Foundations of the Digital Economy in the 21st Century

1, 2021

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Near Infrared Radiation
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Near-Infrared Reflection Spectroscopy
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Protein Structure
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Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment

Use of pumpkin seed flour in preparation of bakery products

Study of combination of pumpkin seed flour and turkey meat in hams

Microscopic examination of chops with content of lentil flour

Improving the technology of cooked sausages using protein-mineral-hydrocarbon additive

Influence of thermal processing by steam convector of the pickled game meat

Investigation of nutrients properties of meat pastes using vegetative raw materials

Development of technology of gerontologic food pastes

Using of bioinformatics and computer morphometry in study of Fusarium spp. causing potato dry rot

The influence of technological parameters of creams fermentation on formation of functional peculiarities of cultured butter

Influence of wash solutions on chemical composition and physicochemical properties of surimic-like turkey meat material

Effect of tiny amount of impurity and convective transport on dendrite growth kinetics

Trends in thermodynamic parameters of phase transitions of lanthanide sulfides SrLnCuS3 (Ln = La–Lu)

Electronic form of procurement in agricultural enterprises

Trends in thermodynamic parameters of phase transitions of lanthanide sulfides SrLnCuS.sub.3

The Institutional Foundations of the Digital Economy in the 21st Century

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