Study of antimicrobial activity and fermentability of the yeast Wickerhamomyces anomalus in wheat dough von Novichenko, Alexander, Gur’ev, Sergey, Korovyansky, Vyacheslav, Ivanova, Vera

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Rheological properties of wheat dough with the addition of green buckwheat flour von Gur’ev, Sergey, Ivanova, Vera, Korovyansky, Vyacheslav, Novichenko, Alexander, Kostin, Ilia

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Evaluation of breadmaking potential of the yeasts Wickerhamomyces anomalus (CBS S605T) and Torulaspora delbrueckii (YIT3) von Sergeeva Alina, Novichenko Alexander, Ivanova Vera, Gur’ev Sergey, Korovyansky Vyacheslav

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Study of the effect of suspension and extracts Streptomyces carpaticus RCAM04697 strain on safety and quality indicators of tomato von Grigoryan, Lilit, Bataeva, Yulia, Novichenko, Olga, Shaheen, Mahmoud, Ekaterina, Anikina, Alexander, Rusakov

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Synthesis and characterization of thermally stable large-pore mesoporous nanocrystallineanatase von Ermokhina, Natalia I., Nevinskiy, Vitaly A., Manorik, Piotr A., Ilyin, Vladimir G., Novichenko, Viktor N., Shcherbatiuk, Mykola M., Klymchuk, Dmitro O., Tsyba, Mykola M., Puziy, Alexander M.

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Synthesis and characterization of thermally stable large-pore mesoporous nanocrystalline anatase von ERMOKHINA, Natalia I, NEVINSKIY, Vitaly A, MANORIK, Piotr A, ILYIN, Vladimir G, NOVICHENKO, Viktor N, SHCHERBATIUK, Mykola M, KLYMCHUK, Dmitro O, TSYBA, Mykola M, PUZIY, Alexander M

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