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Òåòÿíà Òðîùèé (×åðåìñüêà) /Tetiana Trochiy(Cheremska)
Òåòÿíà Òðîùèé (×åðåìñüêà) /Tetiana Trochiy(Cheremska)
Äåðæàâíèé á³îòåõíîëîã³÷íèé óí³âåðñèòåò
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Year
Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis
A Goralchuk, S Gubsky, S Omel’chenko, O Riabets, O Grinchenko, ...
European Food Research and Technology 246 (10), 1955-1970, 2020
182020
Òåîðåòè÷í³ îñíîâè õàð÷îâèõ òåõíîëîã³é: íàâ÷. ïîñ³á.
ÏÏ Ïèâîâàðîâ, ÀÁ Ãîðàëü÷óê, ªÏ Ïèâîâàðîâ, Ò Òðîùèé, ÎÞ Ðÿáåöü, ...
ÀÁ Ãîðàëü÷óê., ªÏ Ïèâîâàðîâ,[òà ³í.]-X. ÕÄÓÕÒ, 2010
122010
Îáãðóíòóâàííÿ ðîçðîáêè òåõíîëî㳿 ìþñë³–áàòîí÷èê³â
Ì Êîëåñí³êîâà, Ò ×åðåìñüêà, Ì Øîêîòà
Collection of scientific papers «ΛΌÃOΣ», 82-87, 2022
12022
Substantiating the removal of fat in the technology of obtaining wheat germ and devising technology for making cookies containing it
P Pyvovarov, T Cheremska, M Kolesnikova, S Iurchenko, S Andrieieva
Eastern-European Journal of Enterprise Technologies 4 (11), 112, 2021
12021
The substantiation of development of mousses technology using wheat starch
N Ìriachenko, S Iurchenko, T Cheremska
Õàð÷îâà íàóêà ³ òåõíîëîã³ÿ, 54-59, 2016
12016
Âèçíà÷åííÿ çàêîíîì³ðíîñòåé ôîðìóâàííÿ çì³øàíèõ äðàãë³â íà îñíîâ³ ñèñòåì àëüã³íàò íàòð³þ-êàðàã³íàí
ΠÌîðîç, ªÏ Ïèâîâàðîâ, Ò Òðîù³é
Õàð÷îâà íàóêà ³ òåõíîëîã³ÿ, 58-59, 2011
12011
Îïòèì³çàö³ÿ ðåöåïòóðíîãî ñêëàäó ìîëî÷íèõ äåñåðò³â ç ï³ííîþ ñòðóêòóðîþ
ÃÎ Ñàáàäîø, ÀÁ Ãîðàëü÷óê, ÒÂ Òðîùèé
Íàóêîâ³ ïðàö³ [Îäåñüêî¿ íàö³îíàëüíî¿ àêàäå쳿 õàð÷îâèõ òåõíîëîã³é], 158-161, 2009
12009
Ïåðñïåêòèâè ðîçâèòêó òåõíîëî㳿 ñí³äàíê³â ñóõèõ õðóñòêèõ
Ò Òðîù³é, ÏÏ Ïèâîâàðîâ, ÁÁ Áîòøòåéí
ÍÒÓ" Õϲ", 2008
12008
ÎÁÃÐÓÍÒÓÂÀÍÍß ÒÀ ÐÎÇÐÎÁËÅÍÍß ÏÐΪÊÒÓ ÒÅÕÍÎËÎò¯ ÄÅÑÅÐÒÓ ÄÐÀÃËÅÏÎIJÁÍÎÃÎ Ç ÏÐÎËÎÍÃÎÂÀÍÈÌ ÒÅÐ̲ÍÎÌ ÇÁÅвÃÀÍÍß
Ò ×åðåìñüêà, Ì Êîëåñí³êîâà, Ñ Þð÷åíêî, À Ïîõ³ëîâà
Collection of scientific papers «ΛΌÃOΣ», 89-96, 2023
2023
ÎÁÃÐÓÍÒÓÂÀÍÍß ÒÀ ÐÎÇÐÎÁËÅÍÍß ÏÐΪÊÒÓ ÒÅÕÍÎËÎò¯ ÌßÑÍÎÃÎ Õ˲ÁÓ
Ì Êîëåñí³êîâà, Ò ×åðåìñüêà, Ñ Þð÷åíêî, Ð Øèùåíêî
Grail of Science, 186-192, 2023
2023
ÓÄÎÑÊÎÍÀËÅÍÍß ÒÅÕÍÎËÎò¯ ÏÀÑÒÈËÈ Ç ÂÈÊÎÐÈÑÒÀÍÍßÌ ÊÀÐÀòÍÀÍÓ ÒÀ ÏÅÊÒÈÍÓ
Ò ×åðåìñüêà, Ì Êîëåñí³êîâà, À Ùåðá³íà
Grail of Science, 117-121, 2022
2022
ÓÄÎÑÊÎÍÀËÅÍÍß ÒÅÕÍÎËÎò¯ ÑÎÓѲ ÑÎËÎÄÊÈÕ ÍÀ ÎÑÍβ ÌÎËÎ×Íί ÑÈÐÎÂÈÍÈ
Ò ×åðåìñüêà, Ì Êîëåñí³êîâà, Ñ Ïàñòóøåíêî
Grail of Science, 122-126, 2022
2022
ÐÎÇÐÎÁÊÀ ÒÅÕÍÎËÎò¯ ÏÅ×ÈÂÀ ÁÅÇÃËÞÒÅÍÎÂÎÃÎ ÍÀ ÎÑÍβ ÑÓ̲ز ÁÎÐÎØÍÀ ßÄÐÀ ÑÎÍßØÍÈÊÓ ÒÀ ÊÓÊÓÐÓÄÇÈ
Ò ×åðåìñüêà, Ì Êîëåñí³êîâà, Î Ïðèõîäüêî
Çá³ðíèê íàóêîâèõ ïðàöü SCIENTIA, 2021
2021
ÐÎÇÐÎÁÊÀ ÒÅÕÍÎËÎò¯ ÄÅÑÅÐҲ ÌÎËÎ×ÍÈÕ Ç ÂÈÊÎÐÈÑÒÀÍÍßÌ ÁÎÐÎØÍÀ ÊÐÓÏ
Ò ×åðåìñüêà, Ì Êîëåñí³êîâà, Ñ Þð÷åíêî, À ×åðíîâà
Çá³ðíèê íàóêîâèõ ïðàöü ΛΌÃOΣ, 2021
2021
ÐÅÀ˲ÇÀÖ²ß ÌÅÒÎÄÎËÎò¯ ÑÈÑÒÅÌÍÎÃΠϲÄÕÎÄÓ Â ÒÅÕÍÎËÎò¯ ÏÐÎÄÓÊÖ²¯ ÐÅÑÒÎÐÀÍÍί ²ÍÄÓÑÒв¯
Î Ãðèí÷åíêî, Ì Êîëåñí³êîâà, Ñ Þð÷åíêî, Ò ×åðåìñüêà, ª Êîìïàí³ºöü
Çá³ðíèê íàóêîâèõ ïðàöü ΛΌÃOΣ, 2021
2021
ÒÅÕÍÎËÎò×Ͳ ÏÐÈÍÖÈÏÈ ÂÈÐÎÁÍÈÖÒÂÀ ÏÅ×ÈÂÀ ÃÀËÅÒÍÎÃÎ ÇÀ ÒÐÅÍÄÎÌ «CLEAN LABEL»
Ò ×åðåìñüêà, Ì Êîëåñí³êîâà, À Áåñïàëüêî
Çá³ðíèê íàóêîâèõ ïðàöü ΛΌÃOΣ, 2021
2021
ÐÅÀ˲ÇÀÖ²ß ÏÐÈÍÖÈϲ ÃÀÑÒÐÎÍÎ̲×ÍÎÃÎ ²ÍÆÈÍÈвÍÃÓ Â ÒÅÕÍÎËÎò¯ ÁÓÐÃÅв ÂÅÃÀÍÑÜÊÈÕ
Ì Êîëåñí³êîâà, Ò ×åðåìñüêà, Ñ Þð÷åíêî, Ñ Àíäðººâà
Çá³ðíèê íàóêîâèõ ïðàöü SCIENTIA, 2021
2021
Îáãðóíòóâàííÿ òåõíîëî㳿 ïå÷èâà áåçãëþòåíîâîãî íà îñíîâ³ ñóì³ø³ áîðîøíà ÿäðà ñîíÿøíèêó òà êóêóðóäçè
Ò ×åðåìñüêà, Ì Êîëåñí³êîâà, Ñ Þð÷åíêî, Ñ Àíäðººâà, Ñ Îìåëü÷åíêî
Çá³ðíèê íàóêîâèõ ïðàöü ΛΌÃOΣ, 2021
2021
ÎÁÃÐÓÍÒÓÂÀÍÍß ÒÅÕÍÎËÎò¯ ÏÅ×ÈÂÀ ÃÀËÅÒÍÎÃÎ ÍÀ ÎÑÍβ ØÐÎÒ²Â Ç ßÄÅÐ ÑÎÍßØÍÈÊÓ ÂÈÑÎÊÎÎËůÍÎÂÎÃÎ ÒÀ ÂÎËÎÑÜÊÎÃÎ ÃÎвÕÓ
Ò ×åðåìñüêà, Ì Êîëåñí³êîâà
Çá³ðíèê íàóêîâèõ ïðàöü SCIENTIA, 2021
2021
ÎÑÎÁËÈÂÎÑÒ² ÂÏÐÎÂÀÄÆÅÍÍß ÅËÅÌÅÍҲ ÑÈÑÒÅÌÈ ÍÀÑÑÐ ÄËß ÊÅÉÒÅÐÈÍÃÎÂί ÊÎÌÏÀͲ¯
Ì Êîëåñí³êîâà, Ò ×åðåìñüêà, ª Ðèæêîâà, Ä Êó÷åðåíêî
Çá³ðíèê íàóêîâèõ ïðàöü SCIENTIA, 2021
2021
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