Zobrazeno 1 - 10
of 200
pro vyhledávání: '"A. Ivaniuta"'
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 15, Iss 1, Pp 74-90 (2024)
In the context of the problem of insufficient consumption of fish products, the possibility of creating high-quality sausage products based on new types of raw materials is considered. The development of high-quality fish sausages from new raw materi
Externí odkaz:
https://doaj.org/article/79ede86316d743e4a67906c80a110c16
In this work, we present an unsupervised method for enhancing an image captioning model (in our case, BLIP2) using reinforcement learning and vision-language models like CLIP and BLIP2-ITM as reward models. The RL-tuned model is able to generate long
Externí odkaz:
http://arxiv.org/abs/2404.01911
In this work we present a new State-of-The-Art on the text-to-video retrieval task on MSR-VTT, LSMDC, MSVD, YouCook2 and TGIF obtained by a single model. Three different data sources are combined: weakly-supervised videos, crowd-labeled text-image pa
Externí odkaz:
http://arxiv.org/abs/2203.07086
Autor:
Anatolii Ugnivenko, Andriy Getya, Dmytro Nosevych, Tetiana Antoniuk, Olha Kruk, Nataliia Slobodyanyuk, Anastasiia Ivaniuta, Alina Omelian, Sergii Gryshchenko, Valentyna Israelian
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The impact of age, live weight, and growth rate of the bulls of Ukrainian breeds on the area of “muscle eye” (cross-section of m. longissimus dorsi when the carcass is divided into front and rear between the 12th and 13th ribs) was studied. The c
Externí odkaz:
https://doaj.org/article/608beb45f5294c3ca8594def25b2e588
Autor:
Valentyna Israelian, Igor Palamarchuk, Sedat Sevin, Nataliia Holembovska, Nataliia Prokopenko, Anastasiia Ivaniuta, Oleksandra Shynkaruk, Yaroslav Rudyk, Dmytro Nosevych, Nina Tverezovska
Publikováno v:
Potravinarstvo, Vol 16 (2022)
Existing massagers are characterized by relatively high energy consumption during operation, the metal consumption of the structure, complexity of the drive mechanism. Therefore, the search for effective implementation schemes of mixing operations an
Externí odkaz:
https://doaj.org/article/9a0d20b3dec243f99ce6abd49f3a14cc
Autor:
Anatolii Ugnivenko, Dmytro Nosevych, Tatyana Antoniuk, Ivan Chumachenko, Anastasiia Ivaniuta, Nataliia Slobodyanyuk, Yuliya Kryzhova, Tatyana Rozbytska, Mykola Gruntovskyi, Yevheniia Marchyshyna
Publikováno v:
Potravinarstvo, Vol 16 (2022)
Selection in meat cattle herds requires caution due to the manifestation of inbred depression in traits that affect the economics of this livestock industry. This paper analyses the productivity of inbred and outbred bull calves of the Ukrainian meat
Externí odkaz:
https://doaj.org/article/acbc6844f1454a2ca853feb10eeb1edc
Autor:
Nataliia Holembovska, Liudmyla Tyshchenko, Nataliia Slobodyanyuk, Valentyna Israelian, Yuliya Kryzhova, Anastasia Ivaniuta, Оksana Pylypchuk, Alina Menchynska, Oksana Shtonda, Dmytro Nosevych
Publikováno v:
Potravinarstvo, Vol 15, Pp 296-305 (2021)
The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been
Externí odkaz:
https://doaj.org/article/2125225ba1064059b74c23b2a5ae1cd3
Publikováno v:
Plant & Soil Science; 2024, Vol. 15 Issue 3, p30-43, 14p
Autor:
Obeziuk, Tetiana K., Pidvalna, Olena V., Demydenko, Maryna O., Martynov, Yurii O., Kuzmenko, Nataliia V., Ivaniuta, Nataliia V., Lyakhova, Natalia A.
Publikováno v:
Acta Balneologica; Jul/Aug2024, Vol. 182 Issue 4, p250-255, 6p
Autor:
Nataliia Nesterenko, Svitlana Belinska, Iuliia Motuzka, Maryna Mardar, Nadiia Bolila, Natalia Slobodyanyuk, Anastasiia Ivaniuta, Alina Menchynska, Nataliia Holembovska, Valentyna Israelian
Publikováno v:
Potravinarstvo, Vol 16 (2022)
It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation method
Externí odkaz:
https://doaj.org/article/b3a4914891df41ef88b5277feb5a821d