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Issue Date	Title	Author(s)
2020	DEVELOPMENT OF THE TECHNOLOGY OF SOYA FLOUR ENRICHED WITH IODINE	Ya. Beletska, R. Plotnikova, M. Bakirov, O. Vereshchynskyi
2020	PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASES	N. Pritulska, I. Motuzka, A. Koshelnyk, M. Jarossová, A. Lacková
2020	RESEARCH OF THE BACTERICIDAL PROPERTIES AND TOXICITY OF COMPOSITIONS FOR STONE FRUIT PRESERVATION	A. Dubinina, T. Letuta, V. Novikova
2020	PROSPECTS OF USING GLUCOSE-FRUCTOSE SYRUP IN THE RIBOFLAVIN BIOTECHNOLOGY	V. Polishchuk, O. Dugan
2020	APPLICATION OF THE IMPEDANCE METHOD FOR DETERMINATION OF MONOSODIUM GLUTAMATE IN FOOD PRODUCTS	Yu. Slyva, E. Pokhodylo
2020	CANNING FOOD IN SEMI-RIGID POLYMERIC AND COMPOSITE CONTAINERS	Ya Verkhivker, Ye Miroshnychenko
2020	NUTRITIONAL PROPERTIES OF CHIA SEEDS AND THEIR SANITARY SAFETY	L. Valevskaya, A. Iegorova, L. Ovsiannykova, O. Sokolovskaya, F. Marchenkov, A. Shulyanska
2020	SPECIFIC FEATURES OF NITROGEN METABOLISM DURING FERMENTATION OF MUST FROM WHITE GRAPE VARIETIES GROWN IN THE ODESSA REGION	O. Tkachenko, O. Kananykhina, T. Suhachenko, T. Turpurova, O. Titlova
2020	DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE	A. Bezusov, I. Kalmykova, M. Bilko, T. Melikh, V Shcherbina
2020	IMPROVING THE QUALITY OF EXPORT CONSIGNMENTS OF CLASS 4 WHEAT INTENDED TO BE USED AS FOOD	G. Stankevych, A. Borta, A. Penaki