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J

Journal of Food Science and Technology-Ukraine

IF0.3
论文数15
被引数
期刊论文 15
发表时间
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INNOVATIVE TECHNOLOGY FOR HIGH-QUALITY DIETARY COLD SWEET DISHES USING PLANT POWDERS FROM BEETROOT AND BLUEBERRIES利用甜菜根和蓝莓植物粉末制备高品质冷甜点的创新技术
deleteJournal of Food Science and Technology-Ukraine
IF0.3
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PREAI
deleteNiemirich, O.; Kuzmin, O.; Tymoshchuk, S.; Sarakun, L.; Bakhlukova, K.; Zaslavskyi, O.; Kuzmin, A.
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DEVELOPMENT OF A PROBİOTİC GLUTEN-FREE KVASS USİNG BUCKWHEAT MALT EXTRACT利用荞麦麦芽提取物开发益生菌无麸质克瓦斯饮料
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IF0.3
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PREAI
deleteGadimova, N.
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THE USE OF VEGETABLE POMACE IN THE PRODUCTION OF FUNCTIONAL FOOD AND FEED PRODUCTS蔬菜果渣在功能性食品和饲料产品生产中的应用
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IF0.3
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deleteIegorov, B.; Iegorova, A.; Makarynska, A.; Kashkano, M.; Marchenkov, F.
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TECHNOLOGIES OF PACKAGED WATER FOR HOSPITALITY INSTITUTIONS酒店机构包装水技术
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IF0.3
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deleteDulka, O.; Prybylskyi, V.; Fedosov, O.; Shydlovska, O.; Tsyrulnikova, V.
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THE POTENTIAL OF THE JUPITER GRAPE FOR THE PRODUCTION OF ROSE WINES AND BIOACTIVE EXTRACTS赤霞珠葡萄在玫瑰葡萄酒和生物活性提取物生产中的潜力
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IF0.3
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deleteBilko, M.; Kucherenko, V.; Gunko, S.; Dobonii, I.; Shevchenko, A.; Melnyk, L.; Frolova, N.; Olishevsky, V.; Lytovchenko, O.
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DEVELOPMENT OF THE FOOD PRODUCTS INDUSTRY FOR INDIVIDUALS WITH INCREASED PHYSICAL ACTIVITY为高体能活动个体开发食品产品行业
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IF0.3
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deleteAvdieieva, L.; Makarenko, A.
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EVALUATION OF THE CONTENT AND COMPOSITION OF ESSENTIAL OIL OF AROMATIC AND BITTER HOP VARIETIES芳香型和苦味型啤酒花品种精油含量与组成的评价
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IF0.3
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deleteProtsenko, L.; Koshitska, N.; Ryzhuk, S.; Svirchevska, O.; Bober, A. .; Janse, L.; Bober, I.
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ARTIFICIAL INTELLIGENCE METHODS FOR MODELING AND OPTIMIZING PROCESS PARAMETERS OF A BIOCATALYTIC TECHNOLOGY FOR THE PRODUCTION OF HEALTH-PROMOTING STRUCTURED LIPIDS人工智能方法用于生物催化技术中健康促进型结构脂质生产过程参数的建模与优化
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IF0.3
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deleteNekrasov, P.; Nekrasov, O.; Tkachenko, N.; Berezka, T.; Gudz, O.; Molchenko, S.
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EXPLORING THE MICROBIAL ECOLOGY IN RUM PRODUCTION: QUAN-TITATION, DIVERSITY, AND SIGNIFICANCE探索朗姆酒生产中的微生物生态：定量、多样性与重要性
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IF0.3
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deleteMangwanda, Tinashe W.; Batley, Ryan J.; Johnson, Joel B.; Jackson, Steve; McKeown, Tyryn; Vriesekoop, Frank; Naiker, Mani
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INFLUENCE OF HIGH-VOLTAGE ELECTRICAL DISCHARGE TREATMENT ON OIL BINDING CAPACITY OF FAVA BEAN PROTEIN AND COCOA SHELL高压电火花放电处理对蚕豆蛋白和可可壳油结合能力的影响
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IF0.3
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deleteAckar, D.; Saric, D.; Barisic, V.; Bensic, M.; Smiljanic, M.; Paulik, D.
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DEVELOPMENT OF AN OPTIMAL RECIPE FOR LIVER-VEGETABLE PATE肝蔬菜酱的最佳配方开发
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IF0.3
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PREAI
deleteDerevianko, K.; Povarova, N.; Stankevych, G.; Derevianko, N.; Melnykova, I.
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COMBINED METHOD OF THERMAL INACTIVATION OF ANTINUTRITIVE FACTORS IN SOY大豆中抗营养因子热灭活的联合方法
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IF0.3
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deleteTurpurova, T.; Kananykhina, O.; Bozhko, I.
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PROCESSES OF BREAD BAKING IN OVEN CHAMBERS: CONTINUA-DISCRETE MODELING烤箱腔室内面包烘焙过程：连续-离散建模
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IF0.3
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deletePiddubny, V.; Stadnyk, I.; Fedoriv, V.; Kraievska, S.; Sabadosh, A.; Kovbasa, V.
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COMPARATIVE ANALYSIS OF THE TECHNOLOGICAL PROPERTIES OF FLOUR FROM NEW DURUM WHEAT VARIETIES新 durum 小麦品种面粉的技术特性比较分析
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IF0.3
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deleteHolyk, O.; Zaparenko, A.; Usova, Z.; Novik, A.; Braha, A.
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RESEARCH ON THE PRODUCTION OF FUNCTIONAL BREAD AND PASTRY PRODUCTS USING WINEMAKING BY-PRODUCTS利用葡萄酒酿造副产品生产功能性面包和糕点产品的研究
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IF0.3
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deleteFataliyev, H.; Haciyeva, G.; Fataliyeva, Sh.
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