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Áëàãîïîëó÷íà Àíàñòàñ³ÿ / Blahopoluchna Anastasiia
Áëàãîïîëó÷íà Àíàñòàñ³ÿ / Blahopoluchna Anastasiia
âèêëàäà÷, ÓÄÏÓ
Verified email at udpu.edu.ua
Title
Cited by
Cited by
Year
ijäæèòàë³çàöèÿ ÿê îñíîâíèé ôàêòîð ðîçâèòêó ³íäóñò𳿠ãîñòèííîñò³ â óìîâàõ ñó÷àñíèõ âèêëèê³â
IM Kyryliuk, LM Neshchadym, AG Blahopoluchna
The actual problems of regional economy development 2 (18), 217-231, 2022
112022
The Influence of Globalization Processes on the Development of the Restaurant Business of Ukraine
I Povorozniuk, O Dzhoha, L Neshchadym, I Kyryliuk, S Tymchuk, ...
Management Theory and Studies for Rural Business and Infrastructure …, 2023
52023
Digitalization as the basis of the development of enterprises in the hospitality industry
L Neshchadym, I Povorozniuk, I Kyryliuk, O Lytvyn, S Tymchuk, ...
Sciences of Europe, 20-23, 2022
42022
The influence of chitosan on the raspberry quality during the storage process
A Blahopoluchna, M Mushtruk, N Slobodyanyuk, N Liakhovska, ...
32023
Åêîíîì³÷íà äîñòóïí³ñòü ïðîäîâîëüñòâà â óìîâàõ â³éíè
Àà Áëàãîïîëó÷íà
Åêîíîì³÷í³ ãîðèçîíòè, 13-20, 2022
32022
Åêîëîãî-åêîíîì³÷í³ çáèòêè â³ä ïîâíîìàøòàáíîãî â³éñüêîâîãî âòîðãíåííÿ ðîñ³¿ â Óêðà¿íó
Àà Áëàãîïîëó÷íà, ÍÎ Ëÿõîâñüêà, Âà Ïàðàõíåíêî
Åêîíîì³÷í³ ãîðèçîíòè, 53-61, 2022
32022
Effect of chitosan pretreatment on the quality of strawberries during cold storage
A Blahopoluchna, N Liakhovska
32021
Õ²Ì²ß ÀÐÎÌÀҲ ÂÈÍÀ
ÍÎ Ëÿõîâñüêà, ÎÌ Çàäîðîæíà, Àà Áëàãîïîëó÷íà
Sciences of Europe, 14-19, 2023
12023
Franchising in the restaurant industry
A Blahopoluchna, I Kyryliuk, L Neshchadym, O Lytvyn
Sciences of Europe, 20-23, 2022
12022
PRESERVATION OF STRAWBERRY QUALITY BY PRE-TREATMENT WITH CHITOSAN
A Blahopoluchna, N Liahovska
Sciences of Europe, 53-56, 2020
12020
Âïëèâ îáðîáêè õ³òîçàíîì íà ô³çèêî-õ³ì³÷í³ ïîêàçíèêè ñâ³æî¿ ñóíèö³ ï³ä ÷àñ çáåð³ãàííÿ
Àà Áëàãîïîëó÷íà, ²Ë Çàìîðñüêà, ÍÎ Ëÿõîâñüêà
³ñíèê Õàðê³âñüêîãî íàö³îíàëüíîãî òåõí³÷íîãî óí³âåðñèòåòó ñ³ëüñüêîãî …, 2018
12018
³éíà ÿê ðóø³éíà ñèëà òðóäîâî¿ ì³ãðàö³¿
Àà Áëàãîïîëó÷íà
Çá³ðíèê íàóêîâèõ ïðàöü Óìàíñüêîãî ÍÓÑ, 101-107, 0
1
Õ³òîçàí ÿê àëüòåðíàòèâà ñèíòåòè÷íèì çàñîáàì äëÿ çáåðåæåííÿ àñêîðá³íîâî¿ êèñëîòè ó ÿãîäàõ ñóíèö³
Àà Áëàãîïîëó÷íà, ÍÎ Ëÿõîâñüêà
ÍÓÕÒ, 0
1
PROBLEMS OF CREATING SAFE WORKING CONDITIONS DURING WAR
Î Äæîãà, À Áëàãîïîëó÷íà
Àêòóàëüí³ ïèòàííÿ ó ñó÷àñí³é íàóö³, 2024
2024
ÇÁÅÐÅÆÅí³ñÒÜ ÏËÎij ÎÆèíè ÇÀ ϳñËßÇÁèÐÀËÜíο ÎÁÐÎÁêè Õ³ÒÎÇÀíÎÌ
Àà Áëàãîïîëó÷íà, ÍÎ Ëÿõîâñüêà
³ñíèê Óìàíñüêîãî íàö³îíàëüíîãî óí³âåðñèòåòó ñàä³âíèöòâà, 60-64, 2024
2024
Ukrainian Cuisine in Europe: Problems and Challenges for the Restaurant Business
À Áëàãîïîëó÷íà
Sustainable Socio-Economic Development Journal 1 (3-4), 98-103, 2023
2023
ÅÊÎÍÎ̲×Ͳ ÂÒÐÀÒÈ Â²Ä ÇÐÈÂÓ ÒÓÐÈÑÒÈ×ÍÎÃÎ ÑÅÇÎÍÓ Ó ÑÅ˲ ÑÈ×ÀÂÊÀ ËÈÌÀÍÑÜÊÎÃÎ (ÊÎ̲ÍÒÅÐͲÂÑÜÊÎÃÎ) ÐÀÉÎÍÓ
À Áëàãîïîëó÷íà
Åêîíîì³÷í³ ãîðèçîíòè, ¹ 9-¹ 9, 2023
2023
Âïëèâ ð³çíèõ êîíöåíòðàö³é õ³òîçàíó íà çáåðåæåí³ñòü öóêð³â ó ÿãîäàõ ñóíèö³ ñàäîâî¿
Àà Áëàãîïîëó÷íà, ÍÎ Ëÿõîâñüêà
Ó ÑÓ×ÀÑÍÎÌÓ ÀÃÐÎÏÐÎÌÈÑËÎÂÎÌÓ ÂÈÐÎÁÍÈÖÒ², 77, 2023
2023
ÅÊÎËÎÃÎ-ÅÊÎÍÎ̲×Ͳ ÏÅÐÑÏÅÊÒÈÂÈ ÁÓIJÂÍÈÖÒÂÀ ÌÅÃÀÏÎ˲Ѳ ÌÀÉÁÓÒÍÜÎÃÎ Â ÓÌÎÂÀÕ ÂÅËÈÊÈÕ ÏÓÑÒÅËÜ
 Ïàðàõíåíêî, À Áëàãîïîëó÷íà
Åêîíîì³÷í³ ãîðèçîíòè, 51-58, 2023
2023
ÂÈÊÎÐÈÑÒÀÍÍß ÖÓÊÐÎÇÀ̲ÍÍÈÊ²Â Ó ÒÅÕÍÎËÎò¯ ÂÈÐÎÁÍÈÖÒÂÀ ÊÅÊѲÂ
Î Äæîãà, À Áëàãîïîëó÷íà
Àêòóàëüí³ ïèòàííÿ ó ñó÷àñí³é íàóö³, 2023
2023
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