Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Pasichnyi, Vasyl"'
Study of the equivalence of substituting lanolin with a plant-based alternative in cosmetic products
Publikováno v:
In Sustainable Chemistry and Pharmacy June 2024 39
Autor:
Rudiuk, Vitaliy1 witalka_net@ukr.net, Pasichnyi, Vasyl2
Publikováno v:
Technology Audit & Production Reserves. 2023, Vol. 3 Issue 3(71), p41-45. 5p.
Autor:
Marynin, Andrii1 andrii_marynin@ukr.net, Pasichnyi, Vasyl2, Shpak, Vladyslav3, Svyatnenko, Roman4
Publikováno v:
Technology Audit & Production Reserves. 2023, Vol. 2 Issue 3(70), p41-46. 6p.
Autor:
Pasichnyi, Vasyl, Shevchenko, Oleksandr, Tischenko, Vasyl, Bozhko, Nataliia, Marynin, Andrii, Strashynskyi, Igor, Matsuk, Yuliiа
Publikováno v:
Eastern-European Journal of Enterprise Technologies; 2024, Vol. 130 Issue 11, p56-66, 11p
Autor:
Polumbryk, Maksym, Kravchenko, Victor, Pasichnyi, Vasyl, Omelchenko, Chrystyna, Pachitskaya, Irina
Publikováno v:
In Journal of Trace Elements in Medicine and Biology January 2019 51:159-163
Autor:
Pasichnyi, Vasyl1, Tischenko, Vasyl2, Bozhko, Nataliia3, Marynin, Andriy4 andrii_marynin@ukr.net, Moskaluyk, Oksana1, Geredchuk, Alina5
Publikováno v:
EUREKA: Life Sciences. 2022, Issue 3, p21-28. 8p.
Publikováno v:
Scientific Journal 'Animal Science & Food Technologies'. 2022, Vol. 13 Issue 1, p47-56. 10p.
Autor:
Pasichnyi, Vasyl1, Bozhko, Nataliia2, Tischenko, Vasyl3, Marynin, Andriy4 andrii_marynin@ukr.net, Shubina, Yevgenia1, Svyatnenko, Roman4, Haschuk, Oleksandra1, Moroz, Olena5
Publikováno v:
EUREKA: Life Sciences. 2022, Issue 1, p25-31. 7p.
Publikováno v:
ScienceRise, Iss 6, Pp 11-17 (2021)
The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. Inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17570c7e4c59de6300ecefd7fc251d52
http://journal.eu-jr.eu/sciencerise/article/view/2226
http://journal.eu-jr.eu/sciencerise/article/view/2226
Autor:
Bozhko, Nataliia1 natalybozhko@ukr.net, Pasichnyi, Vasyl2 tischenko_1958@ukr.net, Tischenko, Vasyl3 Pasww1@ukr.net, Matsuk, Yulii4 yly2006@ukr.net
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2020, Vol. 14 Issue 1, p647-655. 9p.