ENGLISH
Начало
Покана за участие
Покана за участие
(Филиал Разград)
Покана за участие
(Филиал Силистра)
Конференция на регионална библиотека "Любен Каравелов"
Гост лектори
Програмен комитет
Работни езици
Организационен
комитет
Тематични
направления
Изисквания към
оформлението
на докладите
Етика за
публикуване
Такса за участие
Срокове
Програма на
конференцията
Публикуване на докладите
Наградени доклади "Best Paper"
Научни трудове
на Русенски университет
Адрес за кореспонденция
НАУЧНА СЕСИЯ ЗА СТУДЕНТИ И ДОКТОРАНТИ
Покана за участие
Доклад-образец
Програма на
конференцията
Сборници с доклади

Научни трудове от 2020 г.

Филиал - РАЗГРАД
Серия 10.2 - Биотехнологии и хранителни технологии.

Корица
Начални страници

  1. 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
  2. FRI–ONLINE-1-BFT(R)-03
    Emerging applications of ionizing radiation for processing of materials in biotechnologies and food industry
    Delyan Gospodinov, Vilhelm Hadjiski
  3. FRI–ONLINE-1-BFT(R)-04
    Gas permeability of bread
    Mykola Desyk, Oleksandr Kozak, Vladimir Telychkun, Ivanna Nazarenko
  4. FRI–ONLINE-1-BFT(R)-05
    Formation of suspension structure in the process of grinding in bead mills
    Kateryna Hrininh, Oleksii Gubena, Yuliya Telychkun
  5. FRI–ONLINE-1-BFT(R)-06
    Studying and improving the continuous process of kneading yeast dough
    Vitalii Rachok, Yuliya Telychkun, Volodymyr Telychkun
  6. 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
  7. SAT-ONLINE-P-2-BFT(R)-02
    Modelling of process of pressing the dough in die with screw insert
    Vladimir Grudanov, Hanna Torhan
  8. 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
  9. SAT-ONLINE-P-2-BFT(R)-04
    Evaluation of antioxidant activity of hydrazone
    Nadya Agova, Miglena Todorova, Svetlana Georgieva
  10. SAT-ONLINE-P-2-BFT(R)-05
    Development of composite sauces for pasteurized products
    Vasyl Pasichnyi, Tetyana Khorunzha, Polumbryk Manefa
  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
  12. SAT-ONLINE-P-2-BFT(R)-08
    Simulation of high pressure meat pate processing
    Victor Goots, Olga Koval, Svitlana Bondar, Sergii Verbytskyi
  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
  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
  15. SAT-ONLINE-P-2-BFT(R)-11
    Structural and parametric synthesis of kneading machines
    Igor Litovchenko, Oleksandr Gavva, Oleksii Litovchenko
  16. SAT-ONLINE-P-2-BFT(R)-12
    Practical aspects of modeling hydrodynamic characteristics in the system of pipeline valves
    Sergii Volodin, Valerii Myronchuk

Последни страници


Copyright © 2008-2022