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Oksana Onyshchuk / Îêñàíà  Îíèùóê
Oksana Onyshchuk / Îêñàíà Îíèùóê
Other namesOksana Oleksandrivna Onyshchuk/Îêñàíà Îëåêñàíäð³âíà Îíèùóê
Lesya Ukrainka Volyn National University
Verified email at vnu.edu.ua - Homepage
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Year
Îö³íêà òð³ùèíîñò³éêîñò³ ìàã³ñòðàëüíèõ òðóáîïðîâîä³â ç ïîçèö³¿ δk-ìîäåë³
ª² Êðèæàí³âñüêèé, ÂÏ Ðóäêî, ÎÎ Îíèùóê, ÄÞ Ïåòðèíà
²ÔÍÒÓÍÃ, 2002
62002
Structures and Tribological Characteristics of TiFe–xC Triboengineering Materials Obtained by Self-Propagating High-Temperature Synthesis
OO Onyshchuk, VD Rud’
Materials Science 49 (3), 418-424, 2013
3*2013
Ïðîöåñè òà àïàðàòè õ³ì³÷íèõ âèðîáíèöòâ: êóðñ ëåêö³é
ÎÎ Îíèùóê, ÆÎ Êîðìîø
Âîëèíñüêèé íàö³îíàëüíèé óí³âåðñèòåò ³ìåí³ Ëåñ³ Óêðà¿íêè, 2020
22020
ÂÈÂ×ÅÍÍß ÏÐÎÖÅÑÓ ÔËÎÊÓËßÖ²¯ ÒÀ ÊÎÀÃÓËßÖ²¯ ÏÐÈ Î×ÈÙÅÍͲ ÂÎÄÈ ÄËß ÏÐÎÌÈÑËÎÂÎÃÎ ÇÀÑÒÎÑÓÂÀÍÍß
Î ÎÍÈÙÓÊ
Õìåëüíèöüêîãî íàö³îíàëüíîãî óí³âåðñèòåòó, 151, 2023
2023
²íæåíåðíà ãðàô³êà: ìåòîäè÷í³ ðåêîìåíäàö³¿ äî ëàáîðàòîðíèõ ðîá³ò äëÿ ñòóäåíò³â ñïåö³àëüíîñò³ 161 «Õ³ì³÷íà òåõíîëîã³ÿ òà ³íæåíåð³ÿ»
ÎÎ Îíèùóê
Âîëèíñüêèé íàö³îíàëüíèé óí³âåðñèòåò ³ìåí³ Ëåñ³ Óêðà¿íêè, 2023
2023
ÖÈÔÐβ ÎѲÒͲ ÑÈÑÒÅÌÈ, ÐÅÑÓÐÑÈ, ²ÍÑÒÐÓÌÅÍÒÈ ÒÀ ÑÅвÑÈ ÑÓ×ÀÑÍ²É ÎѲҲ
Î Îíèùóê
Ö²ÍͲÑͲ ÎвªÍÒÈÐÈ Â ÑÓ×ÀÑÍ²É ÎѲҲ: ÒÅÎÐÅÒÈ×ÍÈÉ ÀÍÀË²Ç ÒÀ ÏÐÀÊÒÈ×ÍÈÉ …, 2022
2022
Îïòèì³çîâàíèé ðîçðàõóíîê àäñîðáö³éíîãî ïðîöåñó ÷åðåç íàñàäêîâèé àäñîðáåð ìåòîäîì êîì³ðêîâî¿ ìîäåë³
ÎÎ Îíèùóê
³ñíèê ×åðêàñüêîãî äåðæàâíîãî òåõíîëîã³÷íîãî óí³âåðñèòåòó. Òåõí³÷í³ íàóêè, 37-46, 2022
2022
Competence approach to the study of disciplines students of the specialty" Chemical technology & engineering"
O Onyschuk
Ukrainian Journal of Educational Studies and Information Technology 9 (1), 13-23, 2021
2021
Âïëèâ ô³ëüòðóâàëüíîãî øàðó ç íàíî÷àñòèíîê ñð³áëà òà îêñèäó ìàãí³þ íà ô³çèêî-õ³ì³÷í³ âëàñòèâîñò³ âîäè
ÎÎ Îíèùóê
Ô³çèêî-õ³ì³÷íà ìåõàí³êà ìàòåð³àë³â, 138-141, 2021
2021
Äî âèâ÷åííÿ îñíîâíèõ ðèçèê³â çàáðóäíåííÿ íà õàð÷îâèõ ï³äïðèºìñòâàõ
ÄÌ Ãðèùóê, ÎÎ Îíèùóê
Àêòóàëüí³ ïðîáëåìè õ³ì³¿, ìàòåð³àëîçíàâñòâà òà åêîëî㳿, 2021
2021
ÄÎ ÐÎÇÐÀÕÓÍÊÓ ÒÀ ÌÎÄÅËÞÂÀÍÍß ØÂÈÄÊÎÑÒ² Ô²ËÜÒÐÓÂÀÍÍß ÄËß ÏβËÜÍÎÃÎ Ô²ËÜÒÐÓÂÀÍÍß ×ÅÐÅÇ ØÀÐ ÑÎÐÁÅÍÒÓ
ÎÎ ÎÍÈÙÓÊ
Õìåëüíèöüêîãî íàö³îíàëüíîãî óí³âåðñèòåòó, 208, 2021
2021
Îïòèì³çàö³ÿ ðîçðàõóíêó òåìïåðàòóðè òà øâèäêîñò³ äëÿ òåïëîîáì³ííèõ ïðîöåñ³â â àä³àáàòè÷íèõ óìîâàõ
ÎÎ Îíèùóê
³ñíèê ×åðêàñüêîãî äåðæàâíîãî òåõíîëîã³÷íîãî óí³âåðñèòåòó. Òåõí³÷í³ íàóêè …, 2021
2021
ÂÄÎÑÊÎÍÀËÅÍÍß ÌÅÒÎÄÈÊÈ ÂÈÇÍÀ×ÅÍÍß Â̲ÑÒÓ ÏÅÐÎÊÑÈÄÓ ÂÎÄÍÞ Â ÀÍÒÈÑÅÏÒÈ×ÍÈÕ ÏÐÅÏÀÐÀÒÀÕ
ÎÎ Îíèùóê, ÆÎ Êîðìîø
Âåñòíèê Õåðñîíñêîãî íàöèîíàëüíîãî òåõíè÷åñêîãî óíèâåðñèòåòà, 66-70, 2021
2021
RESEARCH OF INFLUENCE OF PHYSICO-CHEMICAL FACTORS ON INDICATOR PROPERTIES AND COLORIMETRIC INDICATORS OF NATURAL FOOD COLORS
OO Oleksandrivna
BBK 57, 165, 2020
2020
ÄÎ ÇÀÑÒÎÑÓÂÀÍÍß ÒÅÕÍÎËÎò¯ ÏÎÌ’ßÊØÅÍÍß ÂÎÄÈ ÌÅÒÎÄÎÌ ÊÀÒ²ÎÍÍÎÃÎ ÎÁ̲ÍÓ
ÎÎ Îíèùóê
Ðåäàêö³éíà êîëåã³ÿ, 201, 2020
2020
Îïòèì³çàö³ÿ âèçíà÷åííÿ êîíñåðâàíòó Å220 (ñóëüôóð ä³îêñèäó) ó âèíàõ ìåòîäèêîþ éîäîìåòð³¿
ÎÎ Îíèùóê, Ä Ãðèùóê
Îðãêîì³òåò êîíôåðåíö³¿, 555, 2020
2020
ÄÎ ÎÏÒÈ̲ÇÎÂÀÍÎÃÎ ÐÎÇÐÀÕÓÍÊÓ ÊÎÍÂŪв  ÑÓ×ÀÑÍ²É ÕÀÐ×ÎÂ²É ÏÐÎÌÈÑËÎÂÎÑÒ²
ÎÎ Îíèùóê
Ðåäàêö³éíà êîëåã³ÿ, 153, 2020
2020
Îñíîâè ïðîåêòóâàííÿ õ³ì³÷íèõ âèðîáíèöòâ
ÎÎ Îíèùóê
Âîëèíñüêèé íàö³îíàëüíèé óí³âåðñèòåò ³ìåí³ Ëåñ³ Óêðà¿íêè, 2020
2020
ÄÎ ÎÏÒÈ̲ÇÎÂÀÍί ÔÎÒÎÌÅÒÐÈ×Íί ÌÅÒÎÄÈÊÈ ÂÈÇÍÀ×ÅÍÍß ÊÎÍÖÅÍÒÐÀÖ²¯ ̲ÊÐÎʲËÜÊÎÑÒÅÉ ÔÎÑÔÎÐÓ Ó ÂÎÄÎÏÐβÄÍ²É ÂÎÄ
ÎÎ Îíèùóê
³ñíèê Íàö³îíàëüíîãî óí³âåðñèòåòó âîäíîãî ãîñïîäàðñòâà òà …, 2020
2020
ÄÎÑ˲ÄÆÅÍÍß Â̲ÑÒÓ ÏÅÐÎÊÑÈÄÓ ÂÎÄÍÞ Ó ÀÍÒÈÑÅÏÒÈ×ÍÈÕ ÏÐÅÏÀÐÀÒÀÕ Ç ÂÈÊÎÐÈÑÒÀÍÍßÌ ÏÎÒÅÍÖ²ÎÌÅÒÐÈ×ÍÈÕ ÑÅÍÑÎвÂ
ÎÎ Îíèùóê, ÆÎ Êîðìîø
³ñíèê Íàö³îíàëüíîãî óí³âåðñèòåòó âîäíîãî ãîñïîäàðñòâà òà …, 2020
2020
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