Works matching IS 2304974X AND DT 2022 AND VI 11 AND IP 1
Results: 14
Biological value of proteins of cultivated mushrooms.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 39, doi. 10.24263/2304-974X-2022-11-1-6
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- Article
Antimicrobial activity of a mixture of surfactants produced by Acinetobacter calcoaceticus IMV B-7241 with antifungal drugs and essential oils.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 176, doi. 10.24263/2304-974X-2022-11-1-16
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- Article
Use of pumpkin seed flour in preparation of bakery products.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 90, doi. 10.24263/2304-974X-2022-11-1-10
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- Article
Intelligent automatic control of sugar factory evaporator operation using behavior prediction subsystem.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 148, doi. 10.24263/2304-974X-2022-11-1-14
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- Article
China and changing food trends: A sustainability transition perspective.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 126, doi. 10.24263/2304-974X-2022-11-1-13
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- Article
Oenological characterisation of white wines produced from some Georgian grape varieties using Kakhetian winemaking methods.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 115, doi. 10.24263/2304-974X-2022-11-1-12
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- Article
Application of surface-active substances produced by Rhodococcus erythropolis IMB Ac-5017 for post-harvest treatment of sweet cherry.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 164, doi. 10.24263/2304-974X-2022-11-1-15
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- Article
Mineral composition of flours produced from modern and ancient wheat varieties cultivated in Romania.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 78, doi. 10.24263/2304-974X-2022-11-1-9
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- Article
Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 64, doi. 10.24263/2304-974X-2022-11-1-8
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- Article
Fermentation of apple juice using selected autochthonous lactic acid bacteria.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 52, doi. 10.24263/2304-974X-2022-11-1-7
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- Article
Effect of Spirulina platensis and kelp biomass addition on the fatty acid composition of wheat bread.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 102, doi. 10.24263/2304-974X-2022-11-1-11
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- Article
Aromatic profile of Macedonian and Bulgarian red wines from local variety Vranec and hybrid variety Kaylashki Rubin.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 27, doi. 10.24263/2304-974X-2022-11-1-5
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- Article
Influence of drying temperature on the organoleptic properties, antioxidant activity and polyphenol content in dried leaves of Allium ursinum L. subsp. ucrainicum.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 9, doi. 10.24263/2304-974X-2022-11-1-4
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Editorial.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 7, doi. 10.24263/2304-974X-2022-11-1-3
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- Article