Scientific Works of National University of Food Technologies
Latest Publications

TOTAL DOCUMENTS

627

(FIVE YEARS 355)

H-INDEX

1

(FIVE YEARS 1)

Published By National University Of Food Technologies

2617-1945, 2225-2924

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Research of quality and optimization of component composition of enriched cheese filling in protein glaze

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2021-27-3-18 ◽

2021 ◽

Vol 27 (3) ◽

pp. 153-162

Author(s):

N. Popova ◽

Т. Mysiura

Keyword(s):

Component Composition

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Analysis of the process of repair maintenance of technological equipment

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2021-27-3-3 ◽

2021 ◽

Vol 27 (3) ◽

pp. 7-14

Author(s):

N. Limanska ◽

S. Hrybkov

Keyword(s):

Technological Equipment

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The criteria of fruit and berry raw materials’ suitability for freezing and their practical realization

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2021-27-3-16 ◽

2021 ◽

Vol 27 (3) ◽

pp. 134-143

Author(s):

G. Simakhina

Keyword(s):

Raw Materials ◽

Practical Realization

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Impact of the COVID-19 pandemic on the functioning and development of Ukrainian enterprises

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2021-27-3-7 ◽

2021 ◽

Vol 27 (3) ◽

pp. 43-52

Author(s):

N. Skopenko ◽

I. Yevsieieva-Severyna

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Complex formation and extraction of three-charged metal cations in the presence of crown ethers and trichloracetacic acid

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2021-27-3-22 ◽

2021 ◽

Vol 27 (3) ◽

pp. 192-198

Author(s):

O. Kronikovskii ◽

D. Terechuk ◽

O. Kronikovska ◽

N. Stadnichuk

Keyword(s):

Complex Formation ◽

Crown Ethers ◽

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Influence of fat refining stages on the content of MCPD-esters and glycidyl esters in deodorated oils and methods of reducing their concentration

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2021-27-3-15 ◽

2021 ◽

Vol 27 (3) ◽

pp. 122-133

Author(s):

A. Demydova ◽

T. Nosenko ◽

I. Levchuk

Keyword(s):

Glycidyl Esters ◽

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Physicochemical aspects of molecular gastronomy

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2021-27-3-19 ◽

2021 ◽

Vol 27 (3) ◽

pp. 163-171

Author(s):

V. Shemet ◽

O. Hulai ◽

I. Moroz

Keyword(s):

Molecular Gastronomy

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Comparative analysis of methods of short-term electric load forecasting one step forward

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2021-27-3-9 ◽

2021 ◽

Vol 27 (3) ◽

pp. 62-76

Author(s):

P. Zinkevych ◽

S. Baluta ◽

Iu. Kuievda

Keyword(s):

Comparative Analysis ◽

Load Forecasting ◽

Electric Load ◽

One Step ◽

Electric Load Forecasting

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The research of the technology of beet-apple sauce with reduced calories

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2021-27-3-14 ◽

2021 ◽

Vol 27 (3) ◽

pp. 112-121

Author(s):

S. Matko ◽

L. Melnyk

Keyword(s):

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Influence of pumpkin processing products on structural and mechanical properties of dough and bread quality

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2021-27-3-20 ◽

2021 ◽

Vol 27 (3) ◽

pp. 172-180

Author(s):

V. Drobot ◽

A. Shevchenko

Keyword(s):

Mechanical Properties ◽

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