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