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Корица
Начални страници
- FRI-LCR-1-BFT(R)-02
Binding Expedient of Phenolic Acids from the Plant Graptopetalum Paraguayense E. Walther to Viral DNA Polymerase Amino Acids: A Theoretical Insight
Nina Stoyanova, Miroslav Rangelov, Petia Genova-Kalu, Venelin Enchev, Nadezhda Markova
- FRI-LCR-1-BFT(R)-03
Assessment of Energy Expenditure on the Kneading Wheat Dough Process
Volodymyr Telychkun, Stanka Damyanova, Andrii Anisimov, Yuliya Telychkun
- FRI-LCR-1-BFT(R)-05
Review of the Working Bodies of Vertical Bead Mills
Kateryna Hrininh, Oleksii Gubenia, Igor Litovchenko
- FRI-LCR-1-BFT(R)-06
Novel Trends in Meat Packaging: Active Packaging on Microbiological Attributes of Different Types of Fresh Meat and Meat Products
Davor Daniloski, Anka Petkoska
- SAT-LCR-P-2-BFT(R)-01
Molecular Properties and Bioactivity Score of Newly Synthesized Derivatives of Bexarotene
Yana Koleva, Svetlana Georgieva, Nadya Agova, Ivelin Iliev
- SAT-LCR-P-2-BFT(R)-02
Mechatronic Module for Weight Dosing of Viscoplastic Foods
Oleksandr Gavva, Borys Mykhailyk, Nataliya Kulyk
- SAT-LCR-P-2-BFT(R)-03
Limiting Factors in Processes Anearobic Fermentation of Sugar Content Media
Anatoly Sokolenko, Oleksandr Shevchenko, Sergei But, Inna Vynnychenko
- SAT-LCR-P-2-BFT(R)-04
Influence of Kelp Algae on Wheat Bread Staling
Mimi Petrowa
- SAT-LCR-P-2-BFT(R)-06
Parametric Synthesys of Mechatronics Module of Dispensering of Luquid Food Products
Мykola Iakymchuk, Olha Horchakova
- SAT-LCR-P-2-BFT(R)-08
Vacuum Cooling of Biscuit Semi-Finished Products
Mykola Desyk, Volodymyr Telychkun, Yuliya Telychkun
- SAT-LCR-P-2-BFT(R)-09
Nutritional Toxicology – An Overview
Stanislava Georgieva, Petko Marinov
- SAT-LCR-P-2-BFT(R)-10
The Microstructure of Gerontologic Food Pastes
Oleg Galenko
- SAT-LCR-P-2-BFT(R)-11
Optimization of Meat-Containing Semi-Finished Products Formulations with the Microbiological Derived Proteases Application
Vasyl Pasychnyi, Dmytro Shvediuk
- SAT-LCR-P-2-BFT(R)-12
Microbiological and Physicochemical Analysis of Honey And Cinnamon Yogurt
Ira Taneva, Ivan Dimov, Gjore Nakov
- SAT-LCR-P-2-BFT(R)-13
Research of Milk-Protein Concentrates and Fruit Vegetable Puree Surface Activity in the Ice Cream Composition
Galyna Polischuk, Tetiana Osmak, Ulyana Kuzmyk, Viktoria Sapiga, Artur Mykhalevych
- SAT-LCR-P-2-BFT(R)-14
Assessment of the Quality of the Treated Wastewater in Relation to the Amount of Electricity Consumed in WWTP
Rayka Vladova, Natasha Vaklieva-Bancheva
- SAT-LCR-P-2-BFT(R)-16
Modeling of the Process of Kneading the Yeast Dough by Modern Working Elements
Vitalii Rachok, Volodymyr Telychkun, Yuliya Telychkun
- SAT-LCR-P-2-BFT(R)-18
Structural and Parametric Synthesis of Functional Mechatronic Modules of Machines for Formation of Transportation Packages of Food Products
Oleksandr Gaava, Vladyslav Yakymchuk
- SAT-LCR-P-2-BFT(R)-19
The Effect of Packaging on the Cooked Sausages Stability During Storage
Vasyl Pasychnyi, Yulia Zheludenko
- SAT-LCR-P-2-BFT(R)-20
Using Technology of Bioconversion for Methanization Beet Pulp
Oleksandr Serogіn, Oleksandr Vasylenko
- SAT-LCR-P-2-BFT(R)-21
Psyllium Using in the Technology of Meat Ground Semi-Cooked Products
Victoria Grechko, Ihor Strashynskyi, Vasil Pasichnyi
- SAT-LCR-P-2-BFT(R)-22
The Utilisation of Opuntia Ficus Indica as Functional Food and Improvement of Athletes' Performances
Davor Daniloski, Gjore Nakov
- SAT-LCR-P-2-BFT(R)-23
Application of Hydrocolloids Injection in Processing of Different Types of Meat Raw Materials by Sous Vide Technology
Vasyl Pasychnyi, Dmytro Garmash
- SAT-LCR-P-2-BFT(R)-24
Qualitative Indicators of Edible Films and Coatings
Stefan Stefanov, Yordanka Stefanova, Vilhelm Hadjiiski, Donka Stoeva
- SAT-LCR-P-2-BFT(R)-25
Active Packaging - Producing, Advantages and Trends of Usage
Iliana Kostova, Hafize Fidan, Darina Georgieva, Stanka Damyanova, Albena Stoyanova
Последни страници
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