Пошуковий запит: (<.>TJ=Ukrainian Food Journal<.>) |
Загальна кількість знайдених документів : 420
Представлено документи з 1 до 20
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| 1. |
Evtushenko O. Analysis of indicators of workplace occupational injuries at the food industry enterprises of Ukraine // Ukr. Food J.. - 2015. - 4, № 1.
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| 2. |
Dzhurenko T. Analysis of Text Mining methods in Web search // Ukr. Food J.. - 2015. - 4, № 3.
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| 3. |
Rybachuk-Iarova T. Analysis of the grain market in Ukraine in the context of land reform // Ukr. Food J.. - 2020. - 9, № 2.
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| 4. |
Rybachuk-Iarova T. Analysis of the grain market in Ukraine in the context of land reform // Ukr. Food J.. - 2020. - 9, № 2.
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| 5. |
Ostapenko V. Analysis on application of different grape varieties in the production of icewine. A review // Ukr. Food J.. - 2016. - 5, № 4.
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| 6. |
Chorna A. Antibacterial biodegradable films for foods // Ukr. Food J.. - 2016. - 5, № 1.
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| 7. |
Teneva D. Antimicrobial activity of Lactobacillus plantarum strains against Salmonella pathogens // Ukr. Food J.. - 2017. - 6, № 1.
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| 8. |
Oseyko M. Antimicrobial properties of model drugs in the systemic concept of health // Ukr. Food J.. - 2018. - 7, № 3.
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| 9. |
Marinov M. Antimicrobial properties of two naphthopyrandione derivatives with cycloalkanespirohydantoins towards some phytopathogenic and beneficial microorganisms // Ukr. Food J.. - 2018. - 7, № 4.
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| 10. |
Kuzmin O. Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials // Ukr. Food J.. - 2020. - 9, № 2.
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| 11. |
Kuzmin O. Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials // Ukr. Food J.. - 2020. - 9, № 2.
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| 12. |
Goranova Z. Antioxidant properties and color characteristics of sponge cakes containing functional components // Ukr. Food J.. - 2019. - 8, № 2.
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| 13. |
Mazur L. Antioxidant properties of candy caramel with plant extracts // Ukr. Food J.. - 2018. - 7, № 1.
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| 14. |
Lukinac J. Application of computer vision and image analysis method in cheese-quality evaluation: a review // Ukr. Food J.. - 2018. - 7, № 2.
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| 15. |
Dubovkina I. Application of hydrodynamic oscillations for activation of the hydrated lime slurry // Ukr. Food J.. - 2017. - 6, № 4.
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| 16. |
Murlykina N. Application of infrared spectroscopy for quantitative analysis of new food emulsifiers // Ukr. Food J.. - 2015. - 4, № 2.
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| 17. |
Klymenko J. Application of neural network regulator in cascade systems of regulation // Ukr. Food J.. - 2013. - 2, № 1.
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| 18. |
Gustaw W. Application of plant-based natural additives to improve the bioactive properties of organic artisanal cheeses // Ukr. Food J.. - 2020. - 9, № 1.
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| 19. |
Gustaw W. Application of plant-based natural additives to improve the bioactive properties of organic artisanal cheeses // Ukr. Food J.. - 2020. - 9, № 1.
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| 20. |
Masnar A. Application of sago pith waste and nanosilica from rice husk ash as hybrid bio-nanofiller composite for food plastic packaging // Ukr. Food J.. - 2017. - 6, № 4.
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