Zobrazeno 1 - 10
of 74
pro vyhledávání: '"V. Liubych"'
Publikováno v:
Рослинництво та ґрунтознавство, Vol 13, Iss 3, Pp 7-17 (2022)
Spelt wheat has great prospects in the technology of manufacture of products of the highest biological value. In the technology of rolled cereal, water-heat treatment is energy-consuming. Therefore, the study of technological parameters of ultrahigh-
Externí odkaz:
https://doaj.org/article/f718c6d2e31641998ef6653a42c24c25
Autor:
V. Liubych, V. Zheliezna
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 20, Iss 2, Pp 19-25 (2020)
Studies have shown that the ash content of products after the first grinding was lower compared to the the second grinding. This is due to a decrease in the quality of intermediate product coming to the second grinding. The variation coefficients of
Externí odkaz:
https://doaj.org/article/0604bd6455234d3e87ded0bd95dd7dbe
Publikováno v:
Вісник Уманського національного університету садівництва, Vol 1, Pp 3-8 (2020)
The article discusses the features of the growth and development of wheat plants in winter, the precursor of which was soy in the spring-summer growing season on black soil opidzolenii by the Right-Bank of Lisosteppe of Ukraine. The dynamics of pro
Externí odkaz:
https://doaj.org/article/82637f265630411f931f2007f7de375f
Publikováno v:
Вісник Уманського національного університету садівництва, Vol 2, Pp 32-37 (2020)
The biochemical component (protein content and fat content) of soybean seed, yield and fat and protein yield significantly depends on weather conditions and variety. It was found that the protein content in soybean seed, on average over two years o
Externí odkaz:
https://doaj.org/article/e88a1994359f4e37944e8ee44f74f13f
Publikováno v:
Вісник Уманського національного університету садівництва, Vol 2, Pp 47-51 (2020)
Over the past decades, a third of the world’s arable land has been lost to soil erosion, and the rate of this degradation is increasing and will continue to increase with increasing production capacity boundaries. The persistent problem of soil er
Externí odkaz:
https://doaj.org/article/6d78b4912f7b4412b5a7416c9f95052a
Publikováno v:
Вісник Уманського національного університету садівництва, Vol 2, Pp 78-82 (2020)
The amino acid content of soft wheat grain was analyzed depending on the variety. It was found that the content of lysine, leucine, phenylalanine, tyrosine and cystine varies the most from the weather conditions of growing season. The total weight
Externí odkaz:
https://doaj.org/article/a3d5fbee6788454fa0b5886278f6008e
Publikováno v:
Scientific Papers of the Institute of Bioenergy Crops and Sugar Beet. :112-118
Purpose. To determine the peculiarities of the formation of the nitrogen component and the fatty acid composition in amaranth seeds of different varieties. Methods. Laboratory (determination of the content of protein, amino acids, fatty acids, carboh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a71364c09262fed630249a48fa54ca46
https://doi.org/10.47414/np.30.2022.268938
https://doi.org/10.47414/np.30.2022.268938
Publikováno v:
Visnyk agrarnoi nauky. 100:28-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37ee62f8b5a82b38894abc89798a3381
https://doi.org/10.31073/agrovisnyk202212-04
https://doi.org/10.31073/agrovisnyk202212-04
Autor:
V. V. Yatsenko, O. I. Ulianych, N. V. Yatsenko, V. P. Karpenko, I. I. Mostoviak, V. V. Liubych
Purpose.To determine the subspecies and variety/sample of garlic with the best nutritional value by analyzing the difference between nutritional value indicators and their variation according to the time of planting (winter or spring). Methods.Duri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::614ac9be7ad902db8cc5ab137aab8cfc
https://zenodo.org/record/7953191
https://zenodo.org/record/7953191
Publikováno v:
Plant varieties studying and protection. 18:50-56
Aim.To establish the features of productivity formation (yield, protein and gluten content and estimated yield of bioethanol) of different varieties of soryz. Methods.Experimental studies were conducted during 2019–2021 at the Experimental Field of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcf4264400313548a27a5e167ddddea2
https://doi.org/10.21498/2518-1017.18.1.2022.257587
https://doi.org/10.21498/2518-1017.18.1.2022.257587