Development of Low-Cost Arduino-Based Equipment for Analytical and Educational Applications von Sergey Gubsky

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Rheological and Microstructural Characteristics of Commercial Mayonnaise-Type Emulsions: A Chemometric Analysis von Sergey Gubsky, Anastasiia Sachko

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An Approach to the Assessment of the Physical Stability of Mayonnaises von Sergey Gubsky, Anastasiia Sachko

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Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise von Anastasiia Sachko, Oksana Sema, Olga Grinchenko, Sergey Gubsky

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Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis von Goralchuk, Andrii, Gubsky, Sergey, Omel’chenko, Svetlana, Riabets, Olga, Grinchenko, Olga, Fedak, Natalia, Kotlyar, Oleg, Cheremska, Tetyana, Skrynnik, Viktoriia

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

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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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A Perspective of Applications of Wine Pomace in Flour-Containing Foods: A Mini-Review von Nataliya Grevtseva, Sergey Gubsky

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

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Сombined food additive based on iron oxide nanoparticles and кombu in a rye-wheat bread technology von Tsykhanovska, Irina, Stabnikova, Olena, Oliinyk, Svitlana, Lazarieva, Tetiana, Gubsky, Sergey

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ROASTING CONDITIONS AND QUALITY COFFEE: THE EMPIRICALLY OPTIMISED PROCESS von Vakaryk, Nadiia, Sachko, Anastasiia, Sema, Oksana, Kobasa, Igor, Gubsky, Sergey

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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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Assessment of the Relationship between the Presence of Vitamin D-Containing Foods in the Diet of Young People and the Development of Allergic Diseases von Elena Aksonova, Dmitry Torianik, Natalia Otroshko, 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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DETERMINATION OF THE CHEMICAL COMPOSITION OF GRAPE SEED POWDERS BY GC-MS ANALYSIS von Gorodyska, Olena, Grevtseva, Nataliya, Samokhvalova, Olga, Gubsky, Sergey

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Optimization of extraction parameters of phenolic antioxidants from defatted grape seeds flour by response surface methodology von Sergey, Sergey, Labazov, Maksym, Samokhvalova, Olga, Grevtseva, Nataliya, Gorodyska, Olena

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Optimization of extraction parameters of phenolic antioxidants from defatted grape seed flour by response surface methodology von Gubsky, Sergey

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Optimization of extraction parameters of phenolic antioxidants from defatted grape seed flour by response surface methodology von Gubsky, Sergey

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Physico-Chemical Studies of the Interaction Mechanism of Double and Trivalent Iron Double Oxide Nano-Particles with Serpin Protein Ovalbumin and Water von Iryna Tsykhanovska, Iryna, Riabchykov, Mykola, Alexandrov, Olexandr, Evlash, Victoriya, Bryzytska, Oksana, Gubsky, Sergey, Lazareva, Tatyana, Blahyi, Olga

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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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