Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Mykolenko, Svitlana"'
Publikováno v:
In Food Hydrocolloids April 2024 149
Autor:
MYKOLENKO, Svitlana1 svitlana.mykolenko@hest.ethz.ch, SYTNYK, Svitlana1, BOJŇANSKÁ, Tatiana2, IVANIŠOVÁ, Eva2, JANKO, Ivona2, HRICOVÁ, Andrea3
Publikováno v:
INMATEH - Agricultural Engineering. 2022, Vol. 68 Issue 3, p481-490. 10p.
Autor:
MYKOLENKO, Svitlana1,2 svetlana.mykolenko@gmail.com, TYMCHAK, Dmytro1, TCHOURSINOV, Yuriy1, KHARYTONOV, Mykola1
Publikováno v:
INMATEH - Agricultural Engineering. 2022, Vol. 67 Issue 2, p191-200. 10p.
Autor:
Zverkovskyy Vasiliy M., Sytnyk Svitlana A., Lovynska Viktoriia M., Kharytonov Mykola M., Lakyda Ivan P., Mykolenko Svitlana Yu., Pardini Giovanni, Margui Eva, Gispert Maria
Publikováno v:
Ekológia (Bratislava), Vol 37, Iss 1, Pp 69-81 (2018)
The aim of the research was to study the features of accumulation of heavy metals by assimilation apparatus of coniferous and deciduous arboreous plants. The research identified excess of factual concentrations for Arsenic in mining rock in relation
Externí odkaz:
https://doaj.org/article/b7a39701a73d4cff947e2376362618a9
Publikováno v:
Ukrainian Food Journal. 2021, Vol. 10 Issue 3, p576-591. 16p.
Publikováno v:
ScienceRise, Iss 6, Pp 3-10 (2021)
Subject of research: technology for the production of gluten-free cereal bars Investigated problem: the development of gluten-free bars with an improved recipe composition, enriched with biologically valuable substances, in particular, for people suf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c53b3269fd335d6d30220a4eeafee6aa
https://doi.org/10.21303/2313-8416.2021.002199
https://doi.org/10.21303/2313-8416.2021.002199
Akademický článek
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Publikováno v:
Agriculture & Forestry / Poljoprivreda i šumarstv. 2019, Vol. 65 Issue 1, p127-136. 10p.
Autor:
Chabanenko, Roman M.1, Yu. Mykolenko, Svitlana2, Kozirev, Eugene K.1, Palchykov, Vitalii A.1 palchikoff82@gmail.com
Publikováno v:
Synthetic Communications. 2018, Vol. 48 Issue 17, p2198-2205. 8p. 5 Diagrams.
Autor:
Habuš, Matea, Mykolenko, Svitlana, Voučko, Bojana, Ćurić, Duška, Ježek, Damir, Herceg, Zoran, Novotni, Dubravka
3D-printing is an emerging technology advantageous in the use of alternative raw materials such as grain by-products. This study aimed to investigate dough rheology, printing quality and textural properties of 3D-printed snacks and breakfast cereals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::d2d33f55ca801e4b6ceababfdfbfb449
https://www.bib.irb.hr/1162429
https://www.bib.irb.hr/1162429
