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The technology of curd cake with sucralose: a infrared spectroscopy analysis

BIO Web of Conferences, 2021-01, Vol.30, p.1001

2021

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Technology of a dietary supplement “SoleVit Mg” based on Salicornia Europaea L. for use in food technologies

BIO web of conferences, 2021-01, Vol.40, p.2006

2021

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Formation of ideas about rational nutrition as an element of student’s environmental education

BIO web of conferences, 2021-01, Vol.40, p.2003

2021

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Food-Based Intervention Strategies for Iron Deficiency Prevention

Biology and life sciences forum, 2022, Vol.18 (1), p.52

2022

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Mechanism of water-binding and water-retention of food additives nanoparticles based on double oxide of two- and trivalent iron

Ukrainian food journal, 2020-06, Vol.9 (2), p.298-321

2020

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Muffin Enriched with Bioactive Compounds from Milk Thistle By-Product: Baking and Physico–Chemical Properties and Sensory Characteristics

Biology and life sciences forum, 2022-09, Vol.18 (1), p.49

2022

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Use Opportunities of Hydrated Fullerene Nanoparticles for Hypothermic Storage of Industrial Oysters

Materials Proceedings, 2023-05, Vol.14 (1), p.18

2023

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Functional and technological properties of food nanoadditives based on double oxide of divalent and trivalent iron

Ukrainian Journal of Food Science, 2020-07, Vol.8 (1), p.36-48

2020

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Mechanism of fat-binding and fat-contenting of the nanoparticles of a food supplement on the basis of double oxide of two- and trivalent iron

Ukrainian food journal, 2018-12, Vol.7 (4), p.702-715

2018

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Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade

Ukrainian Journal of Food Science, 2021-06, Vol.9 (1), p.115-125

2021

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Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron

Ukrainian food journal, 2018-09, Vol.7 (3), p.379-396

2018

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INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE PROTEIN-HYDROCARBON COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

Eureka, Life Sciences, 2018-07, Vol.4 (4), p.63-68

2018

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INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE CARBOHYDRATE COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

Eureka, Life Sciences, 2018-05, Vol.3 (3), p.56-64

2018

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Comprehensive analysis of food production efficiency using nanoparticles of nutritional supplements on the basis of oxides of two and three valence iron “Magnetofood”

Ukrainian food journal, 2019-06, Vol.8 (2), p.400-416

2019

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RESEARCH INTO TECHNOLOGICAL INDICATORS OF A RYE-WHEAT DOUGH SEMI-FINISHED PRODUCT WITH THE ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT "MAGNETOFООD"

Eureka, Life Sciences, 2017-11, Vol.6 (6), p.43-50

2017

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RESEARCH QUALITY OF THE WHEAT–RYE BREAD WITH ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT «MAGNETOFOOD

Eureka, Life Sciences, 2017-09, Vol.5 (5), p.45-52

2017

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INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

Eureka, Life Sciences, 2018-03, Vol.2 (2), p.67-76

2018

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Design, rheology and microstructure of food-grade emulsion-based systems for delivery of vitamin D

Visnyk Kharkivsʹkoho nat͡s︡ionalʹnoho universytetu. Serii͡a︡ Khimii͡a, 2020-12 (35), p.17-36

2020

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Dissolution Kinetics of Fe3O4 Nanoparticles in the Acid Media

Chemistry & Chemical Technology, 2019-01, Vol.13 (2), p.170-184

2019

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The Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles

Chemistry & Chemical Technology, 2019-01, Vol.13 (3), p.303-316

2019

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Innovative Technology of the Scoured Core of the Sunflower Seeds After Oil Expression for the Bread Quality Increasing

Modern Development Paths of Agricultural Production, 2019, p.665-679

Nadykto, Volodymyr

2019

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Reologic properties of aqueous solutions of agar and gelatine for confectionery

Visnyk Kharkivsʹkoho nat͡s︡ionalʹnoho universytetu. Serii͡a︡ Khimii͡a, 2018-12, Vol.31 (31)

2018

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The technology of curd cake with sucralose: a infrared spectroscopy analysis

Technology of a dietary supplement “SoleVit Mg” based on Salicornia Europaea L. for use in food technologies

Formation of ideas about rational nutrition as an element of student’s environmental education

Food-Based Intervention Strategies for Iron Deficiency Prevention

Mechanism of water-binding and water-retention of food additives nanoparticles based on double oxide of two- and trivalent iron

Muffin Enriched with Bioactive Compounds from Milk Thistle By-Product: Baking and Physico–Chemical Properties and Sensory Characteristics

Use Opportunities of Hydrated Fullerene Nanoparticles for Hypothermic Storage of Industrial Oysters

Functional and technological properties of food nanoadditives based on double oxide of divalent and trivalent iron

Mechanism of fat-binding and fat-contenting of the nanoparticles of a food supplement on the basis of double oxide of two- and trivalent iron

Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade

Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron

INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE PROTEIN-HYDROCARBON COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE CARBOHYDRATE COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

Comprehensive analysis of food production efficiency using nanoparticles of nutritional supplements on the basis of oxides of two and three valence iron “Magnetofood”

RESEARCH INTO TECHNOLOGICAL INDICATORS OF A RYE-WHEAT DOUGH SEMI-FINISHED PRODUCT WITH THE ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT "MAGNETOFООD"

RESEARCH QUALITY OF THE WHEAT–RYE BREAD WITH ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT «MAGNETOFOOD

INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”

Design, rheology and microstructure of food-grade emulsion-based systems for delivery of vitamin D

Dissolution Kinetics of Fe3O4 Nanoparticles in the Acid Media

The Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles

Innovative Technology of the Scoured Core of the Sunflower Seeds After Oil Expression for the Bread Quality Increasing

Reologic properties of aqueous solutions of agar and gelatine for confectionery

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