Main trends of functional bakery products market development by T. A. Shakhray, O. V. Vorobyova, E. P. Victorova

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Research of factors influencing the accuracy of determining of oil raw materials quality indicators based on the NMR pulse method by O. S. Agafonov, S. M. Prudnikov, T. A. Shakhrai, E. P. Victorova

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Methods for obtaining liposomal systems to be used in the food industry by E. V. Lisovaya, V. V. Lisovoy, E. P. Victorova

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Study of the effect of storage terms on safety indicators and composition of «Pump powder» biologically active additive by N. N. Kornen, S. A. Kalmanovich, T. A. Shakhray, E. P. Victorova

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Development of standard samples-simulators of weight fraction of acetone insoluble substances in rapeseed lecithins by O. S. Agafonov, E. V. Lisovaya, S. M. Prudnikov, E. P. Victorova

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SOYA LECITHINS QUALITY CONTROL USING THE NMR PULSE METHOD by E. V. Lisovaya, M. R. Zhane, O. S. Agafonov, E. P. Victorova

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MODERN RESEARCH IN THE FIELD OF OBTAINING FOOD INGREDIENTS FROM SECONDARY APPLE PROCESSING RESOURCES by T. A. Shakhrai, E. P. Victorova, E. V. Velikanova, N. N. Kornen

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COMPETITIVE POTENTIAL OF FUNCTIONAL ENRICHED BAKERY PRODUCTS by E. P. Victorova, O. V. Fedoseyeva, T. A. Shakhrai, N. N. Kornen

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A COMPARATIVE EVALUATION OF THE STABILITY OF APPLE ACID COMPLEXES AND SOYA OIL PHOSPHOLIPIDS WITH IRON AND COPPER IONS by L. A. Marchenko, E. V. Lisovaya, T. N. Bokovikova, E. P. Victorova

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Comparative evaluation of the micelle formation process of phospolipids of rapeseed and sunflower lecithines in nonpolar solvents by E. P. Victorova, E. V. Lisovaya, O. S. Agafonov, V. I. Martovshchuk

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DETERMINATION OF EXPIRY DATE OF FOOD ADDITIVES OBTAINED FROM SECONDARY RESOURCES OF PEAR PROCESSING by O. V. Fedoseeva, E. P. Victorova, T. A. Shakhrai, E. V. Velikanova

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Research of the possibility of application of the nuclear-magnetic relaxation method for determining the acid number of sunflower lecithines by E. P. Victorova, O. S. Agafonov, S. M. Prudnikov, T. A. Shakhray, O. V. Fedoseeva

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Development of a method for determining acid -degree value of oil contained in sunflower phospholipids on the basis of the NMR method by E. P. Victorova, O. S. Agafonov, S. M. Prudnikov, T. A. Shakhray, I. I. Ukrayintseva

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Express methods for determining oil weight fraction in vegetable lecithins based on the pulse method of nuclear-magnetic resonance by E. P. Victorova, G. V. Rusnak, T. A. Shakhray, O. S. Agafonov, S. M. Prudnikov

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Secondary resources of tomato processing as a valuable raw material for obtaining food ingredients by E. V. Lisovaya, E. P. Victorova, A. V. Sverdlichenko, N. N. Kornen

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Application of liposomal systems derived from vegetable lecithins in food technologies by E. V. Lisovaya, V. V. Lisovoy, E. P. Victorova, L. A. Marchenko

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Modern research on the extraction of biologically active substances from plant raw materials using enzymes by A. A. Fabritskaya, S. O. Semenikhin, V. O. Gorodetsky, N. I. Kotlyarevskaya, E. P. Victorova

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Research of the compliance of the actual consumption of food products by the school pupils with the recommended consumption rates by E. P. Victorova, E. V. Lisovaya, A. V. Sverdlichenko, D. A. Vorotyntsev, D. R. Bardizh

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Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour by E. P. Victorova, O. V. Fedoseeva, T. A. Shakhray, E. V. Velikanova, A. N. Matvienko, E. E. Dikolova

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