Zobrazeno 1 - 10
of 52
pro vyhledávání: '"O. Pokotylo"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 24, Iss 97, Pp 14-19 (2022)
The bakery industry is increasingly using technologies that improve the quality of finished products. Such technologies of bread production include technology with the use of natural leavens of spontaneous fermentation, which are made without the add
Externí odkaz:
https://doaj.org/article/9b5138fead4c4c95a2dc24c4f3585525
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 23, Iss 96, Pp 3-7 (2021)
The issue of healthy eating has always been relevant, especially this problem has been exacerbated by the rapid development of food technology and the production of a significant number of semi-finished products. As a result, there is a need to devel
Externí odkaz:
https://doaj.org/article/55d1cd677e5d4bedb69218c856cedd1c
Autor:
Ihor O. Pokotylo1, Pavlo V. Zadorozhnii1 torfp@i.ua, Vadym V. Kiselev1, Aleksandr V. Kharchenko1
Publikováno v:
Journal of Heterocyclic Chemistry. Oct2023, Vol. 60 Issue 10, p1799-1808. 10p.
Autor:
Pavlo V. Zadorozhnii, Ihor O. Pokotylo, Vadym V. Kiselev, Oxana V. Okhtina, Aleksandr V. Kharchenko
Publikováno v:
ADMET and DMPK, Vol 7, Iss 2, Pp 140-150 (2019)
The phenomenon of the endoplasmic reticulum (ER) stress as a molecular pathophysiological process underlies diseases as cancer, diabetes mellitus, myocardial infarction, neurodegenerative disorders, diseases of the urinary system, disorders associate
Externí odkaz:
https://doaj.org/article/b91c10d58aae4c0fbc38ac964ece88cc
Publikováno v:
Structural Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::358abd660d6633020eee8c0b7926867a
https://doi.org/10.1007/s11224-023-02184-2
https://doi.org/10.1007/s11224-023-02184-2
Publikováno v:
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 24:14-19
The bakery industry is increasingly using technologies that improve the quality of finished products. Such technologies of bread production include technology with the use of natural leavens of spontaneous fermentation, which are made without the add
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f906bbbd0cee1dd5047ea04916ed86da
https://doi.org/10.32718/nvlvet-f9703
https://doi.org/10.32718/nvlvet-f9703
Autor:
O. Pokotylo, D. Dalievska
Publikováno v:
Scientific Works of National University of Food Technologies. 27:96-102
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e96ed33162f65d5f4adeae61adb73a23
https://doi.org/10.24263/2225-2924-2021-27-3-12
https://doi.org/10.24263/2225-2924-2021-27-3-12
Autor:
O. O. Pokotylo, L. I. Budniak
Publikováno v:
Медична освіта. :50-54
An important component of training a specialist in any specialty is the formation of systematic knowledge of health and safety, life protection, the legal basis of relations between employer and employee in the implementation of his rights about heal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cd50fc00b73f2a905da4cc40c914018
https://doi.org/10.11603/me.2414-5998.2021.1.11970
https://doi.org/10.11603/me.2414-5998.2021.1.11970
Publikováno v:
Visnyk agrarnoi nauky. 99:78-83
Goal. To study the physicochemical quality indicators of cheese pastes, the dynamics of changes in acidity, and lactic acid microflora in cheese paste and sour milk cheese during their storage, to determine the possibility of using linseed oil in foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1951bca7fff9e175d58f9425c29ea4f9
https://doi.org/10.31073/agrovisnyk202103-10
https://doi.org/10.31073/agrovisnyk202103-10
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки, Vol 22, Iss 99, Pp 53-57 (2020)
In realization of the genetic productivity potential of different species of farm animals, an important place is given to full feeding. Insufficient supply of farm animals with individual vitamins has negative impact on the activity of the relevant e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6375d6d1668322196fb6261a24bc0afb
https://doi.org/10.32718/nvlvet9908
https://doi.org/10.32718/nvlvet9908