The technology of curd cake with sucralose: a infrared spectroscopy analysis von Aksonova, Olena, Gubsky, Sergey, Torianik, Dmitry, Evlash, Victoria

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Technology of a dietary supplement “SoleVit Mg” based on Salicornia Europaea L. for use in food technologies von Evlash, Victoria, Murlykina, Natalia, Aksonova, Olena, Hazzavi-Rogozina, Liudmyla

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Formation of ideas about rational nutrition as an element of student’s environmental education von Aksonova, Olena, Torianik, Dmitry, Evlash, Victoria, Slivar, Dmitry, Gubsky, Sergey

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Food-Based Intervention Strategies for Iron Deficiency Prevention von Victoria Evlash, Olena Aksonova, Sergey Gubsky

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Mechanism of water-binding and water-retention of food additives nanoparticles based on double oxide of two- and trivalent iron von Tsykhanovska, Iryna, Evlash, Victoria, Blahyi, Olga

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Muffin Enriched with Bioactive Compounds from Milk Thistle By-Product: Baking and Physico–Chemical Properties and Sensory Characteristics von Daria Polovnikova, Victoria Evlash, Olena Aksonova, Sergey Gubsky

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Use Opportunities of Hydrated Fullerene Nanoparticles for Hypothermic Storage of Industrial Oysters von Oksana Falko, Viktor Chizhevskiy, Olexandr Ponomarenko, Victoria Evlash, Inna Piliugina, Sergey Gubsky

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Functional and technological properties of food nanoadditives based on double oxide of divalent and trivalent iron von Tsykhanovska, Iryna, Evlash, Victoria, Aleksandrov, Oleksandr, Tovma, Lidiia

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Mechanism of fat-binding and fat-contenting of the nanoparticles of a food supplement on the basis of double oxide of two- and trivalent iron von Tsykhanovska, Iryna, Evlash, Victoria, Oleksandrov, Oleksandr, Gontar, Tetiana

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Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade von Tsykhanovska, Iryna, Evlash, Victoria, Lazarieva, Tetiana, Aleksandrov, Oleksandr, Blahyi, Olga, Gontar, Tetiana, Bykanova, Kseniia

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Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron von Tsykhanovska, Iryna, Skurikhina, Lyudmyla, Evlash, Victoria, Pavlotska, Larisa

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INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE PROTEIN-HYDROCARBON COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD” von Tsykhanovska, Iryna, Evlash, Victoria, Alexandrov, Alexandr, Lazareva, Tetiana, Bryzytska, Oksana

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INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE CARBOHYDRATE COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD” von Tsykhanovska, Iryna, Evlash, Victoria, Alexandrov, Alexandr, Lazareva, Tetiana, Yevlash, Tetiana

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Comprehensive analysis of food production efficiency using nanoparticles of nutritional supplements on the basis of oxides of two and three valence iron “Magnetofood” von Kruhlova, Olena, Yevlash, Tetiana, Еvlash, Victoria, Tsykhanovska, Iryna, Potapov, Volodymyr

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RESEARCH INTO TECHNOLOGICAL INDICATORS OF A RYE-WHEAT DOUGH SEMI-FINISHED PRODUCT WITH THE ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT "MAGNETOFООD" von Tsykhanovska, Iryna, Evlash, Victoria, Alexandrov, Alexandr, Lazareva, Tetiana, Svidlo, Karina, Gontar, Tatуana

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RESEARCH QUALITY OF THE WHEAT–RYE BREAD WITH ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT «MAGNETOFOOD von Tsykhanovska, Iryna, Evlash, Victoria, Alexandrov, Alexandr, Svidlo, Karina, Gontar, Tatуana

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INVESTIGATION OF THE MOISTURE-RETAINING POWER OF RYE-WHEAT GLUTEN AND FLOUR WITH POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD” von Tsykhanovska, Iryna, Evlash, Victoria, Alexandrov, Alexandr, Lazareva, Tetiana, Svidlo, Karina, Gontar, Tatуana, Yurchenko, Liubov, Pavlotska, Larisa

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Design, rheology and microstructure of food-grade emulsion-based systems for delivery of vitamin D von Sergey Gubsky, Olena Aksonova, Victoria Evlash, Anastasia Batrak, Anna Laguta, Oleg Kalugin

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Dissolution Kinetics of Fe3O4 Nanoparticles in the Acid Media von Tsykhanovska, Iryna, Evlash, Victoria, Alexandrov, Alexandr, Gontar, Tatуana

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The Study of the Interaction Mechanism of Linoleic Acid and 1-Linoleyl-2-Oleoyl-3-Linolenoyl-Glycerol with Fe3O4 Nanoparticles von Tsykhanovska, Iryna, Evlash, Victoria, Alexandrov, Alexandr, Gontar, Tatуana, Shmatkov, Daniil

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