Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Olena Vasylieva"'
Autor:
Oleksandr Smiyan, Andriy Loboda, Anastasiia Havrylenko, Tatiana Bynda, Sergey Popov, Yurii Reznychenko, Olena Vasylieva, Viktoriia Petrashenko, Petro Sichnenko, Kateryna Smiian, Yuliia Man’ko, Iryna Shkolna, Tatiana Aleksakhina, Yuliia Syadrista
Publikováno v:
Східноукраїнський медичний журнал, Vol 9, Iss 2, Pp 189-201 (2021)
The problem of acute respiratory tract infections (including acute bronchitis) remains urgent in the whole world independent of human age, especially when disease rates are considered. The World Health Organization reports annually on 1.5 billion cas
Externí odkaz:
https://doaj.org/article/4f8589c7b5a04f49a445e49c2c824ddb
Publikováno v:
Освітній дискурс, Vol 23, Iss 5, Pp 39-53 (2020)
Minimization of the problems that humanity faces today is impossible without the organization and implementation of an effective way of culture development. A civilized person is guided by high moral guidelines and is aware of his or her responsibili
Externí odkaz:
https://doaj.org/article/1ef3b0f2a4a6476487d9215577a5fc11
Autor:
Oleksii Borysov, Olena Vasylieva
Publikováno v:
Central European Journal of Communication. 15:286-303
Dialogue studies suggest keys to understanding communicative behavior. The purpose of this article is to put forth a more complex and comprehensive approach to the analysis of interaction that incorporates quantitative metrics to reveal its entire co
Publikováno v:
Fashion, Style & Popular Culture. 9:259-271
The article is devoted to the actual problem in design projection of children’s choreographic costumes based on a bionic creative source. The analysis aimed to identify the scope of use of vegetables as a creative source for the production of fashi
Autor:
Olena Vasylieva, State Agrarian
Publikováno v:
B U L L E T I N OF OLEKSANDR DOVZHENKO HLUKHIV NATIONAL PEDAGOGICAL UNIVERSITY. 45:80-88
Publikováno v:
EUREKA: Life Sciences, Iss 3, Pp 38-48 (2020)
This study developed a technology of low-lactose semi-finished products, based on fermented whey and pumpkin pulp puree, and offered a possibility of its use in the technology of structured culinary products. This research carried out the required su
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (105), Pp 21-29 (2020)
Thispaper presents rheological and organoleptic studies of emulsion systems using a semi-finished product based on condensed low-lactose whey and fermented pumpkin pulp puree (SPCLLW). The positive influence of SPCLLW on the structure of emulsion sys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e47d181bce00605d09fa3924b556454b
https://zenodo.org/record/3949970
https://zenodo.org/record/3949970
Publikováno v:
Independent Journal of Management & Production; Vol. 11 No. 8 (2020): Independent Journal of Management & Production (Special Edition ISE, S&P); 556-570
Independent Journal of Management & Production
Instituto Federal de Educação, Ciência e Tecnologia de São Paulo (IFSP)
instacron:IJM&P
Independent Journal of Management & Production; Vol 11, No 8 (2020): Independent Journal of Management & Production (Special Edition ISE, S&P); 556-570
Independent Journal of Management & Production
Instituto Federal de Educação, Ciência e Tecnologia de São Paulo (IFSP)
instacron:IJM&P
Independent Journal of Management & Production; Vol 11, No 8 (2020): Independent Journal of Management & Production (Special Edition ISE, S&P); 556-570
In recent years, much work has been done to promote integrity in academic community in Ukraine. Still, educational interventions introduced to the local level have not yet become an effective instrument to foster integrity in academia. Current resear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58effc151b54ef5fbc0be4fd99648ff6
http://www.ijmp.jor.br/index.php/ijmp/article/view/1204
http://www.ijmp.jor.br/index.php/ijmp/article/view/1204
Autor:
Olena Vasylieva
Publikováno v:
Black Sea Economic Studies.
Autor:
Olena Vasylieva
Publikováno v:
Market Infrastructure.