Scientific Works of National University of Food Technologies
Latest Publications

TOTAL DOCUMENTS

627

(FIVE YEARS 197)

H-INDEX

(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

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 ◽

Metal Cations

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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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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 ◽

Mcpd 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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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):

Apple Sauce

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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 ◽

Bread Quality

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Determination of parameters of laying of cargoes without smite

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2021-27-3-10 ◽

2021 ◽

Vol 27 (3) ◽

pp. 77-87

Author(s):

O. Shevchenko ◽

A. Sokolenko ◽

O. Stepanets ◽

E. Skuybida

Keyword(s):

Determination Of Parameters

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Scientific Works of National University of Food TechnologiesLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By National University Of Food Technologies

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

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

Analysis of the process of repair maintenance of technological equipment

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

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

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

Physicochemical aspects of molecular gastronomy

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

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

Determination of parameters of laying of cargoes without smite

Scientific Works of National University of Food Technologies
Latest Publications