Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Olga Ivanishcheva"'
Autor:
Tetyana Semko, Mariia Paska, Olga Ivanishcheva, Liliia Kryzhak, Olena Pahomska, Alla Ternova, Olga Vasylyshyna, Serhii Hyrych
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Today, the need to provide the population with high-quality food products, especially socially vulnerable citizens, requires significant efforts to find raw materials of high nutritional value available for mass consumption and their effective utilis
Externí odkaz:
https://doaj.org/article/f190bf2579e245938e6552a71cfca6ca
Autor:
Irina Vlasenko, Valentyna Bandura, Tetyana Semko, Larisa Fialkovska, Olga Ivanishcheva, Vladyslav Palamarchuk
Publikováno v:
Potravinarstvo, Vol 15, Pp 970-981 (2021)
The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks o
Externí odkaz:
https://doaj.org/article/097782282e764943a614d7c175b6d2c3
Autor:
Tetyana Semko, Vladyslav Palamarchuk, Olga Ivanishcheva, Olga Vasylyshyna, Nadiia Andrusenko, Kryzhak Liliia, Olena Pahomska, Аlla Solomon
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The analysis of regional raw materials for producing craft cheese "Anchan" and studies of raw milk for its physical and chemical properties and technological indicators. Milk samples were pasteurized in the laboratory at a temperature of 80 °C for 1
Externí odkaz:
https://doaj.org/article/8e12672d566b4016811b4db58f80711a
Autor:
Olga Ivanishcheva
Publikováno v:
Юрислингвистика, Iss 5 (16), Pp 132-140 (2016)
В статье на материале текстов лингвистической экспертизы по делам об оскорблении представлены проблемы, встающими перед лингвистом-эк
Externí odkaz:
https://doaj.org/article/c719653657bb45ffa0e2a8081f85ea29
Autor:
Olga IVANISHCHEVA
Publikováno v:
Studii de Stiinta si Cultura, Vol VIII, Iss 4 (31), Pp 127-132 (2012)
Knowledge of the Other’s language is not sufficient to establish a genuine communicativeinteraction. It is essential to identify the pragmatic side of language and know the cultureassociated with the language and the speakers’ behavior. This assu
Externí odkaz:
https://doaj.org/article/0ba165033cf7456cb7eaf2232fd9defd
Autor:
Olga Ivanishcheva
Publikováno v:
Oslo Studies in Language, Vol 2, Iss 2 (2010)
The article is devoted to the problems of the representation of culture elements in a bilingual dictionary. It is shown that cultural information concerning realia is necessary in dictionary definitions. Facts about different types of realia may be i
Externí odkaz:
https://doaj.org/article/c49826ef97084ea6b4cc5567cd56618d
Autor:
Olga Ivanishcheva, Vira Tarasenko
Publikováno v:
Scientific bulletin of the Tavria State Agrotechnological University. 2:1-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::272a2d9cc7d2c00798a0e12edc519665
https://doi.org/10.31388/2220-8674-2022-2-21
https://doi.org/10.31388/2220-8674-2022-2-21
Autor:
Olga Ivanishcheva, Irina Vlasenko, Tetyana Semko, Valentyna Bandura, Vladyslav Palamarchuk, Larisa Fialkovska
Publikováno v:
Potravinarstvo, Vol 15, Pp 970-981 (2021)
The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f85e08813a7622c3b3c7769f8280e2a0
https://doi.org/10.5219/1688
https://doi.org/10.5219/1688
Publikováno v:
FOOD RESOURCES. 9:49-56
The article describes the problems in assessing the safety of raw materials in the meat processing industry and ways to solve these problems. The issue raised is important from the industrial safety point of view. The purpose of the article is to ana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f1067319e08175da3a8779ad52107d4
https://doi.org/10.31073/foodresources2021-16-05
https://doi.org/10.31073/foodresources2021-16-05
Autor:
Tetiana Semko, Olga Ivanishcheva
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0854902240be58bf13d63c24c84dac2e
https://doi.org/10.2139/ssrn.4222809
https://doi.org/10.2139/ssrn.4222809