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The influence of chitosan on the raspberry quality during the storage process.
- Published in:
- Slovak Journal of Food Sciences, 2023, v. 17, p. 529, doi. 10.5219/1875
- By:
- Publication type:
- Article
Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives.
- Published in:
- Slovak Journal of Food Sciences, 2023, v. 17, p. 242, doi. 10.5219/1845
- By:
- Publication type:
- Article
Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors.
- Published in:
- Slovak Journal of Food Sciences, 2022, v. 16, p. 341, doi. 10.5219/1766
- By:
- Publication type:
- Article
Investigation of internal organs and additive tissue of hybrid hypophthalmichthys (Hypophthalmichthys spp.) as a promising raw material for the production of dietary nutritional products.
- Published in:
- Slovak Journal of Food Sciences, 2022, v. 16, p. 411, doi. 10.5219/1760
- By:
- Publication type:
- Article
The yield of adipose tissue and by-products in the course of the slaughter of inbred and outbred bulls of the Ukrainian beef breed.
- Published in:
- Slovak Journal of Food Sciences, 2022, v. 16, p. 307, doi. 10.5219/1758
- By:
- Publication type:
- Article
Development and shelf-life assessment of soft-drink with honey.
- Published in:
- Slovak Journal of Food Sciences, 2022, v. 16, p. 114, doi. 10.5219/1738
- By:
- Publication type:
- Article
THE STUDY OF THE VARIABILITY OF MORPHOBIOLOGICAL INDICATORS OF DIFFERENT SIZE AND WEIGHT GROUPS OF HYBRID SILVER CARP (HYPOPHTHALMICHTHYS SPP.) AS A PROMISING DIRECTION OF DEVELOPMENT OF THE FISH PROCESSING INDUSTRY.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 181, doi. 10.5219/1537
- By:
- Publication type:
- Article
The intensification of dehydration process of pectin-containing raw materials.
- Published in:
- Slovak Journal of Food Sciences, 2022, v. 16, p. 15, doi. 10.5219/1711
- By:
- Publication type:
- Article
THE INFLUENCE OF YEAST EXTRACT AND JASMONIC ACID ON PHENOLIC ACIDS CONTENT OF IN VITRO HAIRY ROOT CULTURES OF ORTHOSIPHON ARISTATUS.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 1, doi. 10.5219/1508
- By:
- Publication type:
- Article
THE INFLUENCE OF CAVITATION EFFECTS ON THE PURIFICATION PROCESSES OF BEET SUGAR PRODUCTION JUICES.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 18, doi. 10.5219/1494
- By:
- Publication type:
- Article
THE STUDY OF SOLUBLE SOLIDS CONTENT ACCUMULATION DYNAMICS UNDER THE INFLUENCE OF WEATHER FACTORS IN THE FRUITS OF CHERRIES.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 350, doi. 10.5219/1554
- By:
- Publication type:
- Article
THE MICRONUTRIENT PROFILE OF MEDICINAL PLANT EXTRACTS.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 528, doi. 10.5219/1553
- By:
- Publication type:
- Article
ENGINEERING MANAGEMENT OF STARTER CULTURES IN STUDY OF TEMPERATURE OF FERMENTATION OF SOUR-MILK DRINK WITH APIPRODUCTS.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 1047, doi. 10.5219/1437
- By:
- Publication type:
- Article
DIVERSITY OF WINTER COMMON WHEAT VARIETIES FOR RESISTANCE TO LEAF RUST CREATED IN THE V. M. REMESLO MYRONIVKA INSTITUTE OF WHEAT.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 1001, doi. 10.5219/1447
- By:
- Publication type:
- Article
MATHEMATICAL MODELING OF THE OIL EXTRUSION PROCESS WITH PRE-GRINDING OF RAW MATERIALS IN A TWIN-SCREW EXTRUDER.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 937, doi. 10.5219/1436
- By:
- Publication type:
- Article
THE DONOR PROPERTIES OF RESOURCES RESISTANCE AGAINST THE EXCITER OF WHEAT RUST WHEAT.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 821, doi. 10.5219/1427
- By:
- Publication type:
- Article
THE INFLUENCE OF CAVITATION EFFECTS ON THE PURIFICATION PROCESSES OF BEET SUGAR PRODUCTION JUICES.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 451, doi. 10.5219/1284
- By:
- Publication type:
- Article
BIOCHEMICAL COMPOSITION OF THE HOPS AND QUALITY OF THE FINISHED BEER.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 307, doi. 10.5219/1311
- By:
- Publication type:
- Article
MODELLING OF THE PROCESS OF VYBROMECHANICAL ACTIVATION OF PLANT RAW MATERIAL HYDROLYSIS FOR PECTIN EXTRACTION.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 239, doi. 10.5219/1305
- By:
- Publication type:
- Article
SUBSTANTIATION OF BASIC STAGES OF GLUTEN-FREE STEAMED BREAD PRODUCTION AND ITS INFLUENCE ON QUALITY OF FINISHED PRODUCT.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 189, doi. 10.5219/1200
- By:
- Publication type:
- Article
The influence of chitosan on the raspberry quality during the storage process.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 529, doi. 10.5219/1875
- By:
- Publication type:
- Article
Mathematical modelling of quality assessment of cooked sausages with the addition of vegetable additives.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 242, doi. 10.5219/1845
- By:
- Publication type:
- Article
Investigation of internal organs and additive tissue of hybrid hypophthalmichthys (Hypophthalmichthys spp.) as a promising raw material for the production of dietary nutritional products.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 411, doi. 10.5219/1760
- By:
- Publication type:
- Article
Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 341, doi. 10.5219/1766
- By:
- Publication type:
- Article
The yield of adipose tissue and by-products in the course of the slaughter of inbred and outbred bulls of the Ukrainian beef breed.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 307, doi. 10.5219/1758
- By:
- Publication type:
- Article
Development and shelf-life assessment of soft-drink with honey.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 114, doi. 10.5219/1738
- By:
- Publication type:
- Article
The intensification of dehydration process of pectin-containing raw materials.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 15, doi. 10.5219/1711
- By:
- Publication type:
- Article
THE STUDY OF SOLUBLE SOLIDS CONTENT ACCUMULATION DYNAMICS UNDER THE INFLUENCE OF WEATHER FACTORS IN THE FRUITS OF CHERRIES.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 350, doi. 10.5219/1554
- By:
- Publication type:
- Article
THE MICRONUTRIENT PROFILE OF MEDICINAL PLANT EXTRACTS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 528, doi. 10.5219/1553
- By:
- Publication type:
- Article
THE INFLUENCE OF CAVITATION EFFECTS ON THE PURIFICATION PROCESSES OF BEET SUGAR PRODUCTION JUICE.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 18, doi. 10.5219/1494
- By:
- Publication type:
- Article
THE INFLUENCE OF YEAST EXTRACT AND JASMONIC ACID ON PHENOLIC ACIDS CONTENT OF IN VITRO HAIRY ROOT CULTURES OF ORTHOSIPHON ARISTATUS
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 1, doi. 10.5219/1508
- By:
- Publication type:
- Article
THE STUDY OF THE VARIABILITY OF MORPHOBIOLOGICAL INDICATORS OF DIFFERENT SIZE AND WEIGHT GROUPS OF HYBRID SILVER CARP (HYPOPHTHALMICHTHYS SPP.) AS A PROMISING DIRECTION OF DEVELOPMENT OF THE FISH PROCESSING INDUSTRY.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 181, doi. 10.5219/1537
- By:
- Publication type:
- Article
The intensification of dehydration process of pectin-containing raw materials.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 15, doi. 10.5219/1711
- By:
- Publication type:
- Article
ENGINEERING MANAGEMENT OF STARTER CULTURES IN STUDY OF TEMPERATURE OF FERMENTATION OF SOUR-MILK DRINK WITH APIPRODUCTS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1047, doi. 10.5219/1437
- By:
- Publication type:
- Article
MATHEMATICAL MODELING OF THE OIL EXTRUSION PROCESS WITH PRE-GRINDING OF RAW MATERIALS IN A TWIN-SCREW EXTRUDER.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 937, doi. 10.5219/1436
- By:
- Publication type:
- Article
THE INFLUENCE OF CAVITATION EFFECTS ON THE PURIFICATION PROCESSES OF BEET SUGAR PRODUCTION JUICES.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 451, doi. 10.5219/1284
- By:
- Publication type:
- Article
BIOCHEMICAL COMPOSITION OF THE HOPS AND QUALITY OF THE FINISHED BEER.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 307, doi. 10.5219/1311
- By:
- Publication type:
- Article
MODELLING OF THE PROCESS OF VYBROMECHANICAL ACTIVATION OF PLANT RAW MATERIAL HYDROLYSIS FOR PECTIN EXTRACTION.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 239, doi. 10.5219/1305
- By:
- Publication type:
- Article
SUBSTANTIATION OF BASIC STAGES OF GLUTEN-FREE STEAMED BREAD PRODUCTION AND ITS INFLUENCE ON QUALITY OF FINISHED PRODUCT.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 189, doi. 10.5219/1200
- By:
- Publication type:
- Article
INVESTIGATION OF THE PROCESS OF PRODUCTION OF CRAFTED BEER WITH SPICY AND AROMATIC RAW MATERIALS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 806, doi. 10.5219/1183
- By:
- Publication type:
- Article
DEVELOPMENT OF GLUTEN-FREE NON-YEASTED DOUGH STRUCTURE AS FACTOR OF BREAD QUALITY FORMATION.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 971, doi. 10.5219/1201
- By:
- Publication type:
- Article
SUBSTANTIATION OF REGIME PARAMETERS OF VIBRATING CONVEYOR INFRARED DRYERS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 751, doi. 10.5219/1184
- By:
- Publication type:
- Article
STUDYING THE PROCESSING OF FOOD DYE FROM BEET JUICE.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 688, doi. 10.5219/1152
- By:
- Publication type:
- Article
EXPLORATION OF DRYING PROCESS OF BEETS.
- Published in:
- Journal of Hygienic Engineering & Design, 2023, v. 42, p. 315
- By:
- Publication type:
- Article
COMPARATIVE DATA ON THE CONTENT OF HARMFUL IMPURITIES IN HONEY ON THE EXAMPLE OF UKRAINIAN STANDARDS AND FOREIGN DOCUMENTS.
- Published in:
- Journal of Hygienic Engineering & Design, 2022, v. 41, p. 76
- By:
- Publication type:
- Article
Physical and mathematical modelling of the process of cooking minced meat with spelt flour and champignon mushrooms.
- Published in:
- Scientific Journal 'Animal Science & Food Technologies', 2024, v. 15, n. 2, p. 38, doi. 10.31548/animal.2.2024.38
- By:
- Publication type:
- Article
Analysis of the raw material base for pectin production.
- Published in:
- Scientific Journal 'Animal Science & Food Technologies', 2023, v. 14, n. 2, p. 57, doi. 10.31548/animal.2.2023.57
- By:
- Publication type:
- Article
Determination of Rational Parameters of Pseudomixing by Complex Modelling of Work Processes.
- Published in:
- Scientific Journal 'Animal Science & Food Technologies', 2022, v. 13, n. 1, p. 7, doi. 10.31548/animal.13(1).2022.7-15
- By:
- Publication type:
- Article
Influence of geometric parameters of screw nozzles of a twin screw extrusion press on the oil output.
- Published in:
- Scientific Journal 'Animal Science & Food Technologies', 2021, v. 12, n. 3, p. 5, doi. 10.31548/animal2021.03.001
- By:
- Publication type:
- Article
Impact of bior and butofanon some parameters of lipid metabolism in adult quail placed in reconditioning.
- Published in:
- Scientific Journal 'Animal Science & Food Technologies', 2021, v. 12, n. 1, p. 14, doi. 10.31548/animal2021.01.014
- By:
- Publication type:
- Article