Zobrazeno 1 - 10
of 71
pro vyhledávání: '"O. Radionova"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 2 (2021)
The current state of processing secondary raw materials of winemaking in Ukraine has been analysed. It has been shown that these materials are a rich source of bioactive compounds. This allows using them to manufacture a wide range of products (oenol
Externí odkaz:
https://doaj.org/article/d4babb7cac7d424eb4b02de067a285fa
Autor:
O. Radionova, Ya. Logvinova
Publikováno v:
Scientific Journal of National Pedagogical Dragomanov University. Series 15. Scientific and pedagogical problems of physical culture (physical culture and sports). :333-337
The article reveals the actual problem of the readiness of future teachers of physical education for the formation of health-preserving competence in schoolchildren. A theoretical analysis of scientific works on the formation of health care knowledge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84a072de7ccdb6e9341c34e5a93d3055
https://doi.org/10.31392/npu-nc.series15.2023.3k(162).69
https://doi.org/10.31392/npu-nc.series15.2023.3k(162).69
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 1 (2021)
The analysis of the current state of processing of secondary raw materials of wine-making in Ukraine is given. It is proved that the latter is a rich source of biologically active compounds, including phenolic ones, which makes it possible to use it
Externí odkaz:
https://doaj.org/article/bec1bcc651bd481d9cf8a3da42702d49
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 4 (2020)
By using the classical technology of making dry white wines, which does not involve maceration of the pomace, we can produce standard table wines, light and delicate. This minimises such an objectionable factor as saturation of the wine with extra ni
Externí odkaz:
https://doaj.org/article/5052621754254efc93d8dbdadbdc84be
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
The paper reviews the literature on the existing technologies of medium dry and semi-sweet table wines. The main problems of manufacturing this type of wines have been outlined, as well as how they are solved by domestic and foreign winemakers. The c
Externí odkaz:
https://doaj.org/article/e179584ef57f45f399bacfe0009e5589
Autor:
I. O. Radionova
Publikováno v:
Granì, Vol 0, Iss 5, Pp 58-63 (2014)
The article analyses the sociological conceptualization of the postmodern city. It notes that in the era of globalization, urbanization processes become more complex due to the emergence of new visions of city planning and modernization of the citi
Externí odkaz:
https://doaj.org/article/b36b4d6c7f9c49b9bb532fc721603771
Autor:
L. O. Radionova, O. M. Radionova
Publikováno v:
Perspectives. Socio-political journal. :115-121
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e7a4fbd2f43a7d50b767cf0c746e8f5
https://doi.org/10.24195/spj1561-1264.2020.1.15
https://doi.org/10.24195/spj1561-1264.2020.1.15
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 2 (2021)
The current state of processing secondary raw materials of winemaking in Ukraine has been analysed. It has been shown that these materials are a rich source of bioactive compounds. This allows using them to manufacture a wide range of products (oenol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57ef5b275cc7dbec44a1a2daccdef01e
https://doi.org/10.15673/fst.v15i2.2031
https://doi.org/10.15673/fst.v15i2.2031
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 1 (2021)
The analysis of the current state of processing of secondary raw materials of wine-making in Ukraine is given. It is proved that the latter is a rich source of biologically active compounds, including phenolic ones, which makes it possible to use it
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee3ce6bdd0ef2c9ee70f3824a2ee84e7
https://doi.org/10.15673/fst.v15i1.1974
https://doi.org/10.15673/fst.v15i1.1974
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 4 (2020)
By using the classical technology of making dry white wines, which does not involve maceration of the pomace, we can produce standard table wines, light and delicate. This minimises such an objectionable factor as saturation of the wine with extra ni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c677b9a6ce355da66f5204e9b4a9dbf
https://doi.org/10.15673/fst.v14i4.1898
https://doi.org/10.15673/fst.v14i4.1898