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National University of Food Technologies 封面图

National University of Food Technologies

学者数60
论文数53
被引数89
关联论文 (53)
发表时间
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Heat-stable jelly fillings with iron oxide nanoparticles and alga Laminaria japonica for confectionary products含氧化铁纳米粒子和海带的热稳定果冻馅料用于糖果产品
errJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
IF3.3
err2026-07-14
err0
PREAI
errIryna Tsykhanovska; Olena Stabnikova; Alexander Alexandrov; Tatyana Lazarieva; Lydia Tovma
err分享
err收藏
Energy Resilience and Sustainability Under War: Attacks on Ukraine’s Critical Infrastructure and Spillover Risks for Europe战争下的能源韧性与可持续性：乌克兰关键基础设施的袭击及对欧洲的溢出风险
errSustainability
IF3.3
err2026-06-12
err0
errOAAI
errLiana Maznyk; Zoriana Dvulit; Tomasz Wołowiec; Natalia Horbal; Oleksandr Dluhopolskyi
err分享
err收藏
Trade Resilience, Sustainable Recovery, and Policy Priorities Under Compound Shocks: Evidence from Ukraine贸易韧性、可持续复苏与复合冲击下的政策优先事项：来自乌克兰的证据
errSustainability
IF3.3
err2026-06-03
err0
errOAAI
errOlena Pimenowa; Sergiusz Pimenow; Natalia Wasilewska; Mirosław Wasilewski; Iryna Fedulova; Vadym Stadnyk; Nataliia Skopenko; Yan Kapranov; Bożena Iwanowska
err分享
err收藏
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
errJournal of Food Science and Technology-Ukraine
IF0.3
err2026-01-01
err0
PREAI
errNiemirich, O.; Kuzmin, O.; Tymoshchuk, S.; Sarakun, L.; Bakhlukova, K.; Zaslavskyi, O.; Kuzmin, A.
err分享
err收藏
IMPROVEMENT OF TECHNOLOGY FOR SAUSAGES USING FUNCTIONAL INGREDIENTS利用功能性成分改进香肠技术
errJournal of Chemistry and Technologies
IF0.5
err2026-01-01
err0
PREAI
errPantazi, Sofiia D.; Matsuk, Yuliia A.; Pasichnyi, Vasyl M.; Geredchuk, Alina M.; Kovalova, Olena S.
err分享
err收藏
TECHNOLOGIES OF PACKAGED WATER FOR HOSPITALITY INSTITUTIONS酒店机构包装水技术
errJournal of Food Science and Technology-Ukraine
IF0.3
err2026-01-01
err0
PREAI
errDulka, O.; Prybylskyi, V.; Fedosov, O.; Shydlovska, O.; Tsyrulnikova, V.
err分享
err收藏
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
errJournal of Food Science and Technology-Ukraine
IF0.3
err2026-01-01
err0
PREAI
errBilko, M.; Kucherenko, V.; Gunko, S.; Dobonii, I.; Shevchenko, A.; Melnyk, L.; Frolova, N.; Olishevsky, V.; Lytovchenko, O.
err分享
err收藏
THE ROLE OF DIGITAL TRANSFORMATION IN OPTIMISING HUMAN CAPITAL MANAGEMENT AND ORGANISATIONAL CULTURE数字转型在优化人力资本管理和组织文化中的作用
errInternational Journal for Quality Research
IF1
err2026-01-01
err0
PREAI
errSkomorovskyi, Andrii; Saienko, Volodymyr; Makarevych, Olha; Moroz, Elina; Borshch, Viktoriia
err分享
err收藏
Protein Supplements and Protein-Containing Product Use in Ice Cream: A Review蛋白质补充剂和含蛋白质产品在冰淇淋中的应用: 综述
errthe journal of nutrition
IF0
err2025-12-27
err0
errOAAI
errArtur Mykhalevych; Galyna Polishchuk; Maciej Kluz; Magdalena Buniowska-Olejnik
err分享
err收藏
Effect of Chokeberry (Aronia melanocarpa) Extracts on the Physicochemical Properties of Wheat Starch Pastes and Gels Stored Under Refrigerated Conditions冷藏条件下 chokeberry (Aronia melanocarpa) 提取物对小麦淀粉糊和凝胶的物理化学性质的影响
errMolecules 2025, Vol. 30, Page 4213
IF4.6
err2025-10-29
err0
errOAAI
errGreta Adamczyk; Agata Maria Pawłowska; Inna Bobel; Artur Szwengiel; Magdalena Krystyjan
err分享
err收藏
Harmonizing the Interplay Between SDG 3 and SDG 10 in the Context of Income Inequality: Evidence from the EU and Ukraine在收入不平等背景下协调SDG 3与SDG 10的相互作用：来自欧盟和乌克兰的证据
errSustainability 2025, Vol. 17, Page 7442
IF3.3
err2025-08-23
err0
PREAI
errZoriana Dvulit; Liana Maznyk; Natalia Horbal; Olga Melnyk; Tetiana Dluhopolska; Bartłomiej Bartnik
err分享
err收藏
Effect of Partial Replacement of Wheat Flour by Flour from Extruded Sunflower Seed Kernels on Muffins Quality
errPLANT FOODS FOR HUMAN NUTRITION
IF3.6
err2024-09-02
err0
PREAI
errTsykhanovska, Iryna; Stabnikova, Olena; Riabchykov, Mykola; Lazarieva, Tetiana; Korolyova, Natalia
err分享
err收藏
FUNCTIONAL SYSTEM FOR TEMPERATURE AND RELATIVE AIR HUMIDITY SOFTWARE MONITORING IN INTERLAYER CLOTHING SPACE
errSCIENCE AND INNOVATION
IF1.2
err2024-04-05
err0
errOAAI
errNovak, D. S.; Moshenskyi, A. O.; Basereznenko, S. M.; Serhiienko, L. H.; Guida, O. G.
err分享
err收藏
Fruits of Wild-Grown Shrubs for Health Nutrition
errPLANT FOODS FOR HUMAN NUTRITION
IF3.6
err2024-01-27
err9
PREAI
errStabnikova, Olena; Stabnikov, Viktor; Paredes-Lopez, Octavio
err分享
err收藏
Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2024-01-23
err5
errOAAI
errGalenko, Oleg; Shevchenko, Anastasiia; Ceccanti, Costanza; Mignani, Chiara; Litvynchuk, Svitlana
err分享
err收藏
Scientists without borders: lessons from Ukraine
errGIGASCIENCE
IF3.9
err2023-07-27
err2
errOAAI
errWolfsberger, Walter; Chhugani, Karishma; Shchubelka, Khrystyna; Frolova, Alina; Salyha, Yuriy; Zlenko, Oksana; Arych, Mykhailo; Dziuba, Dmytro; Parkhomenko, Andrii; Smolanka, Volodymyr; Guemues, Zeynep H.; Sezgin, Efe; Diaz-Lameiro, Alondra; Toth, Viktor R.; Maci, Megi; Bortz, Eric; Kondrashov, Fyodor; Morton, Patricia M.; Labaj, Pawel P.; Romero, Veronika; Hlavka, Jakub; Mangul, Serghei; Oleksyk, Taras K.
err分享
err收藏
Biosynthesis of selenium nanoparticles by lactic acid bacteria and areas of their possible applications乳酸菌合成纳米硒及其可能的应用领域
errWORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
IF4.2
err2023-06-21
err19
PREAI
errStabnikova, Olena; Khonkiv, Myroslav; Kovshar, Iryna; Stabnikov, Viktor
err分享
err收藏
The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt姜黄素添加剂对低脂酸奶益生菌活力、病原微生物抑菌活性及品质指标的影响
errFRONTIERS IN NUTRITION
IF5.1
err2023-04-03
err10
errOAAI
errBuniowska-Olejnik, Magdalena; Urbanski, Jakub; Mykhalevych, Artur; Bieganowski, Pawel; Znamirowska-Piotrowska, Agata; Kacaniova, Miroslava; Banach, Maciej
err分享
err收藏
Industrial experience in using cyclic distillation columns for food grade alcohol purification
errCHEMICAL ENGINEERING RESEARCH & DESIGN
IF3.9
err2023-04-01
err7
errOAAI
errBedryk, Olesja; Shevchenko, Alexander; Mishchenko, O. S.; Maleta, Vladimir N.; Kiss, Anton A.
err分享
err收藏
Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators燕麦 β-葡聚糖低脂乳状冰淇淋的水分冻结及其对品质指标的影响研究
errMOLECULES
IF4.6
err2023-03-24
err9
errOAAI
errBuniowska-Olejnik, Magdalena; Mykhalevych, Artur; Polishchuk, Galyna; Sapiga, Victoria; Znamirowska-Piotrowska, Agata; Kot, Anna; Kaminska-Dworznicka, Anna
err分享
err收藏