Výsledky vyhledávání - "VASYLENKO, N."

Productivity and quality of spring bread wheat of Myronivka breading depending on hydrothermal conditions of the year

Autor: Vasylenko, N. V., Pravdziva, I. V., Blyzniuk, R. M., Khomenko, S. O.

Publikováno v: Myronivka Bulletin; Том 9 (2019); 91-97
Мироновский вестник; Том 9 (2019); 91-97
Миронівський вісник; Том 9 (2019); 91-97

Purpose. To investigate the differences of new spring bread wheat varieties of Myronivka breeding on yield, physical properties of grain and flour, depending on hydrothermal conditions, and determine which of them are more genotypically conditioned.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::107681483adf71835dab07a98ef21a02
http://mvis.mip.com.ua/article/view/216600

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Grain quality of bread winter wheat depending on its fractional composition

Autor: Lysenko, A. A., Pravdziva, I. V., Siroshtan, A. A., Vasylenko, N. V.

Publikováno v: Myronivka Bulletin; Том 6 (2018); 148-158
Мироновский вестник; Том 6 (2018); 148-158
Миронівський вісник; Том 6 (2018); 148-158

Purpose. To study the variability of quality indices of grain and flour of bread winter wheat depending on its fractional composition and to explore the impact of factor (fraction, genotype and year) on these indices. Methods. The research was conduc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::6ae7eb516afe606ddd155aaa3f5df07b
http://mvis.mip.com.ua/article/view/206888

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Factors influencing on grain and flour quality of new varieties of bread winter wheat. 5. Baking properties of flour

Autor: Pravdziva, I. V., Vasylenko, N. V., Zamlila, N. P., Volohdina, H. B., Humeniuk, O. V., Koliuchyi, V. T.

Publikováno v: Myronivka Bulletin; Том 6 (2018); 99-107
Мироновский вестник; Том 6 (2018); 99-107
Миронівський вісник; Том 6 (2018); 99-107

Purpose. To study the influence of genotype, growing season conditions, and predecessor on baking properties of flour (volume yield of bread, crumb porosity, and total baking score) of new bread winter wheat varieties bred at Myronivka and to determi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::140c23273c7c8fbc1f5590ea35153733
http://mvis.mip.com.ua/article/view/206831

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Akademický článek

MODULATION ULTRA-HIGH FREQUENCY SPECTRUM ANALYZER.

Autor: SHEVCHENKO, K.¹, VASYLENKO, N.¹

Publikováno v: Bulletin of KNUTD. 2014, Vol. 77 Issue 3, p204-209. 6p.

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Akademický článek

NOISE TEMPERATURE MEASURER FOR CONDUCTIVE ENVIRONMENTS.

Autor: SKRYPNYK, Y.¹, VASYLENKO, N.¹, SKRYPNYK, I.¹

Publikováno v: Bulletin of KNUTD. 2014, Vol. 76 Issue 2, p102-105. 4p.

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Akademický článek

DEVICE FOR ESTIMATING OF TEXTILE MATERIALS PROPERTIES AS TO THEIR NOISE RESISTANCE.

Autor: SKRYPNYK, Y.¹, VASYLENKO, N.¹, SKRYPNYK, I.¹

Publikováno v: Bulletin of KNUTD. 2014, Vol. 75 Issue 1, p65-69. 5p.

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Factors influencing on grain and flour quality of new varieties of bread winter wheat. 4. Тechnological indices of flour and dough quality

Autor: Pravdziva, I. V., Vasylenko, N. V., Zamlila, N. P., Volohdina, H. B., Koliuchyi, V. T.

Publikováno v: Myronivka Bulletin; Том 5 (2017); 184-193
Мироновский вестник; Том 5 (2017); 184-193
Миронівський вісник; Том 5 (2017); 184-193

Purpose. To study the effect of genotype, conditions of growing years and predecessor on the technological properties of flour and dough made from grain of new bread winter varieties of Myronivka breeding. Methods. During 2012–2014, the experimenta

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::0a5d6da45386b9d63969d9c14fe49aa9
http://mvis.mip.com.ua/article/view/206446

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Фактори впливу на якість зерна та борошна нових сортів пшениці м’якої озимої. 3. «Сила» борошна та її складові

Autor: Vasylenko, N. V., Pravdziva, I. V., Zamlila, N. P., Volohdina, H. B., Koliuchyi, V. T.

Publikováno v: Myronivka Bulletin; Том 4 (2017); 142-151
Мироновский вестник; Том 4 (2017); 142-151
Миронівський вісник; Том 4 (2017); 142-151

Purpose. To study the influence of genotype, weather conditions of the year and predecessors on flour strength and its components in new bread winter wheat varieties bred at Myronivka. Methods. The studies were conducted in 2012–2014 with winter wh

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::0824d73be1f3a3fc8fab6894892a629d
http://mvis.mip.com.ua/article/view/206159

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