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Дата выпуска	Название	Автор(ы)
2018	Determination of functional and technological properties of beef based on the analysis of color digital images of muscular tissue samples	О. Savinok, N. Azarova, О. Arsiriy, А. Nikolenko
2018	Hydrodynamic and energy parameters of gas-liquid media	A. Shevchenko, O. Stepanets, A. Sokolenko, O. Bilyk
2018	Edible film-forming coating with CO2-extracts of plants for meat products	A. Soletska, K. Nistor, V. Hevryk
2018	Features of the hemicellulose structure of some species of regional raw materials and products of their enzymatic hydrolysis	O. Nikitina, N. Cherno, S. Ozolina
2018	Development of technological solutions for flour production with specified quality parameters	D. Zhygunov, V. Kovalova, M. Kovalov, A. Donets
2018	Investigation of the safety grapeseed powder as an alternative to cocoa-powder in a confectionery glaze	O. Gorodyska, N. Grevtseva, O. Samokhvalova, O. Savchenko, A. Grygorenko
2018	The peculiarities of crystal formation during freezing of broccoli	S. Belinska, S. Levitskaya, N. Каmienieva, А. Roskladka, O. Kitayev
2018	Reagent purification of the processing industry enterprises effluents	М. Malovanyy, G. Krusir, О. Holodovska, A. Masikevych
2018	The use of glucan-containing grain materials in the technology of foam-like pastries	К. Iorgachova, O. Makarova, O. Kotuzaki, K. Avetisіan
2018	Investigation of the films based on the uronate polysaccharides by the method of differential scanning calorimetry	N. Коndratjuk, Ye. Pyvovarov, Т. Stepanova, Yu. Matsuk
2018	The using of mechanodiffusion effect in the production of concentrated polyextracts	O. Burdo, Usef Alhurie, I. Syrotiuk, Ju. Levtrynskaya, Davar Rosmami Pur
2018	Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage	E. Ghanbari Shend, D. Sivri Ozay, M . T. Ozkaya, N. F. Ustunelc
2018	The effect of electrical discharge treatment of milk whey on partial conversion of lactose into lactobionic acid	О. Kochubei-Lytvynenko
2018	Obtaining and characteristic of the magnesium organic forms on the basis of products of bifidobacteria processing and their metabolites	A. Kapustian, O. Antipina, R. Budiak
2018	Influence of temperature regimes of ripening and fermentation stages on the physical and chemical properties of cream and sour-cream butter quality indicators	O. O. Bondarchuk