01

FRI–ONLINE-1-BFT(R)-01

Kinetic analysis of bimolecular complementation "virus-host-cell" by surface plasmon resonans (Spr) method

Radoslav Marinov, Evdokiya Belina, Petia Genova-Kalou, Georgi Dyankov, Todor Kantardjiev

View

02

FRI–ONLINE-1-BFT(R)-03

Emerging applications of ionizing radiation for processing of materials in biotechnologies and food industry

Delyan Gospodinov, Vilhelm Hadjiski

View

03

FRI–ONLINE-1-BFT(R)-04

Gas permeability of bread

Mykola Desyk, Oleksandr Kozak, Vladimir Telychkun, Ivanna Nazarenko

View

04

FRI–ONLINE-1-BFT(R)-05

Formation of suspension structure in the process of grinding in bead mills

Kateryna Hrininh, Oleksii Gubena, Yuliya Telychkun

View

05

FRI–ONLINE-1-BFT(R)-06

Studying and improving the continuous process of kneading yeast dough

Vitalii Rachok, Yuliya Telychkun, Volodymyr Telychkun

View

06

FRI–ONLINE-1-BFT(R)-07

Effect of processing with alternative non-thermal technologies and edible packaging on food safety and quality

Stefan Stefanov, Yordanka Stefanova

View

07

SAT-ONLINE-P-2-BFT(R)-02

Modelling of process of pressing the dough in die with screw insert

Vladimir Grudanov, Hanna Torhan

View

08

SAT-ONLINE-P-2-BFT(R)-03

Reasoning of the selection of technological parameters for the extraction of sumac

Galyna Polishchuk, Uliana Kuzmyk, Nataliia Yushchenko, Tetiana Osmak, Oksana Bass, Artur Mykhalevych

View

09

SAT-ONLINE-P-2-BFT(R)-04

Evaluation of antioxidant activity of hydrazone

Nadya Agova, Miglena Todorova, Svetlana Georgieva

View

10

SAT-ONLINE-P-2-BFT(R)-05

Development of composite sauces for pasteurized products

Vasyl Pasichnyi, Tetyana Khorunzha, Polumbryk Manefa

View

11

SAT-ONLINE-P-2-BFT(R)-07

Synthesis, characterization and antimicrobial studies of 6 – phenothiazinil – 1,8 – nafthoylene – 1,2 – benzimidazole – 1 - ОН

Iliana Kostova, Iliyana Nikolova, Marin Marinov

View

12

SAT-ONLINE-P-2-BFT(R)-08

Simulation of high pressure meat pate processing

Victor Goots, Olga Koval, Svitlana Bondar, Sergii Verbytskyi

View

13

SAT-ONLINE-P-2-BFT(R)-09

Scientific substantiation of the process of managing critical modes of pneumatic transportation for food products

Liudmyla Kryvoplias-Volodina, Oleksandr Gavva, Oleksandr Volodin

View

14

SAT-ONLINE-P-2-BFT(R)-10

Functional characteristics of food of animal origin

Tatjana Kalevska, Daniela Nikolovska Nedelkoska, Viktorija Stamatovska, Vezirka Jankuloska, Gjore Nakov

View

15

SAT-ONLINE-P-2-BFT(R)-11

Structural and parametric synthesis of kneading machines

Igor Litovchenko, Oleksandr Gavva, Oleksii Litovchenko

View

16

SAT-ONLINE-P-2-BFT(R)-12

Practical aspects of modeling hydrodynamic characteristics in the system of pipeline valves

Sergii Volodin, Valerii Myronchuk

View