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

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INFLUENCE OF THE ADDITION OF CHAMOMILE ON THE CONTENT OF TANNINS IN TEA von Anna MAKARENKO, Mariia VOROBETS, Iryna KONDRACHUK, Anastasiia SACHKO, Heorhii VOROBETS

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Efficiency of apple juice clarification with using of nano-sized mineral oxides von Sachko, Anastasiia, Kobasa, Igor, Moysyura, Olesya, Vorobets, Mariia

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PERSPECTIVES OF UTILIZATION OF NANODISPERSIVE MATERIALS BASED ON SIO2, TIO2 AND SIO2–TIO2 FOR WINE FINING von Anastasiia SACHKO, Igor KOBASA, Olesya MOYSYURA

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METHOD FOR SYNTHESIS OF AgInS2 AND AgInS2/ZnS SEMICONDUCTOR NANOCRYSTALS IN AQUEOUS SOLUTION von Khalavka Yurii Bohdanovych, Sachko Anastasiia Valeriїvna, Doskaliuk Nataliia Mykolaїvna

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