| The development of cryogenic method of deep treatment of inulin-containing vegetables (topinambour) and obtaining of prebiotics in the nanopowders form R Pavlyuk, V Pogarska, V Pavlyuk, K Balabai, S Loseva EUREKA: Life Sciences, 36-43, 2016 | 19 | 2016 |
| SIZE STRUCTURE OF PHYTOPOPULATIONS AND ITS QUANTITATIVE EVALUATION V Skliar, M Sherstuk EUREKA: Life Sciences, 9-15, 2016 | 19 | 2016 |
| The study of properties of minces in boiled sausages with functional food composition use I Strashynskiy, O Fursik, V Pasichniy, A Marynin, G Goncharov EUREKA: Life Sciences, 31-36, 2016 | 12 | 2016 |
| The study of sorption of the milk ionized calcium by sodium alginate R Plotnikova, N Grynchenko, P Pyvovarov EUREKA: Life Sciences, 45-48, 2016 | 11 | 2016 |
| The study of main physical-chemical parameters of chaenomeles and products of its processing G Khomych, A Horobetc, Y Levchenko, A Boroday, N Ishchenko Eureka: Life Sciences, 50-56, 2016 | 11 | 2016 |
| The new method of processing of carotene-containing vegetables for the production of nanoproducts using combi-steamers and fine-dispersed comminution R Pavlyuk, V Pogarska, L Radchenko, DT Roman, N Timofeyeva, ... Eureka: Life Sciences, 44-49, 2016 | 11 | 2016 |
| The study of features of control of technological process for receiving the apple snacks I Malezhyk, I Dubkovetskiy, H Bandurenko, T Levkіvska, L Strelchenko EUREKA: Life Sciences, 17-23, 2016 | 10 | 2016 |
| ELABORATION OF PRODUCTION TECHNOLOGY OF SEMI-SMOKED SAUSAGES USING LENTIL FLOUR, THYME AND JUNIPER I Markovych, M Paska, I Basarab EUREKA: Life Sciences, 3-8, 2016 | 10 | 2016 |
| The study of methods of preliminary cooling of fruits M Serdyuk, D Stepanenko, S Baiberova, N Gaprindashvili, A Kulik Eureka: Life Sciences, 57-62, 2016 | 10 | 2016 |
| CYTOGENETIC EVALUATION OF THE DRINKING WATER TOXICITY M Vergolyas EUREKA: Life Sciences, 47-54, 2016 | 10 | 2016 |
| The study of the rheological properties of pectin gels with mono-and disaccharides A Dorohovich, V Dorohovich, J Kambulova EUREKA: Life Sciences, 14-19, 2016 | 9 | 2016 |
| Mathematical development program for calculation of fatty acid composition blend of vegetable oils T Belemets, N Yushchenko, A Lobok, I Radzievskaya, T Polonskaya EUREKA: Life Sciences, 57-66, 2016 | 7 | 2016 |
| Study of rheology of yeast dough with protein-carbohydrate additive S Popova, A Slashcheva, R Nykyforov, Y Korenets EUREKA: Life Sciences, 37-44, 2016 | 7 | 2016 |
| Assessment of color of meat using the method of computer colorimetry O Petrusha, A Niemirich EUREKA: Life Sciences, 3-7, 2016 | 7 | 2016 |
| The study of technological parameters of pectin containing raw material processing in the vegetable-milk forcemeats technology G Deynychenko, V Gnitsevych, T Yudina, I Nazarenko, O Vasylieva EUREKA: Life Sciences, 29-36, 2016 | 6 | 2016 |
| The study of influence of the process of mechanical additional cleaning on the surface onion layer at combined process of cleaning O Tereshkin, D Horielkov, D Dmytrevskyi, V Chervonyi EUREKA: Life Sciences, 24-30, 2016 | 5 | 2016 |
| Research into usage efficiency of the pulsation machine with a vibrating rotor for milk homogenization K Samoichuk, S Kiurchev, V Oleksiienko, N Palyanichka, V Verholantseva EUREKA: Life Sciences, 3-10, 2016 | 5 | 2016 |
| Elaboration of new method of deep processing of caro-tene-containing raw materials into nanoadditives with the use of cryogenic freezing and fine-dispersed grinding V Pogarska, R Pavlyuk, N Timofeyeva, L Bilenko, T Stukonozhenko EUREKA: Life Sciences, 37-43, 2016 | 5 | 2016 |
| The study of influence of technological factors of encapsulated oils and their shell production using sodium alginate O Neklesa, E Korotayeva, O Nagorniy EUREKA: Life Sciences, 11-16, 2016 | 4 | 2016 |
| The study of thermal processes in fish&plant semi-products N Prytulska, D Fedorova, M Lazarenko, O Vasylieva, T Yudina EUREKA: Life Sciences, 45-53, 2016 | 4 | 2016 |
