Development of an integrated food quality management system by Mykola Nikolaienko, Larysa Bal-Prylypko

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Research and development of a technology for the production of healthy sausages by М. V. Riabovol, Larysa Bal-Prylypko

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Development of safety and quality of propolis as a food raw material by Roman Dvykaliuk, Leonora Adamchuk, Artem Antoniv, Larysa Bal-Prylypko

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New grain concentrates with increased biological value in the structure of modern nutrition by Larysa Bal-Prylypko, H. Tolok, M. S. Nikolaenko, A. Antonenko, T. Brovenko

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Proteolytic processes in cheese analogues ripening by Svitlana Danylenko, Larysa Bal-Prylypko, Taisia Ryzhkova, Sergii Verbytskyi, Oleksandr Panasiuk

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Improving the technology for the production of raw dried beef products by Larysa Bal-Prylypko, Mykola Nikolaenko, Oleksandr Kanishchev, Liudmyla Beiko, Nataliia Holembovska

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Development of technology for plant-based minced semi-finished products by Sergei Filin, Larysa Bal-Prylypko, Mykola Nikolaenko, Nataliia Holembovska, Yurii Kushnir

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Developing dairy farming and improving product quality by Larysa Bal-Prylypko, Liudmyla Berezina, Ludmila Stepasyuk, Olena Cherednichenko, Anastasiya Lialyk

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Microstructural analysis of cooked sausages with spelt flour by Larysa Bal-Prylypko, Volodymyr Khomych, Svitlana Usenko, Valentyna Israelian, Maryna Nazarenko

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Preclinical study of the effects of vitamin-mineral complex use during normal pregnancy in white rats by Gennadii Tkach, Oleg Shvets, Larysa Bal-Prylypko, Nataliia Slobodianiuk, Svitlana German

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Прогнозування ціни реалізації свинини в сільськогосподарських підприємствах by Larysa Bal-Prylypko, Mykola Nikolaenko, Ludmila Stepasyuk, Olena Cherednichenko, Anastasiya Lialyk

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Influence of different concentrations of taro paste on the sensory characteristics of poultry meat sausages by Feifei Shang, Larysa Bal-Prylypko, Tetiana Kryzhska, Svitlana Danylenko, Duan Zhenhua, Tsvitana Korol

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Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products by Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, Liana Nedorizanyuk, Alla Bovkun, Nataliia Slobodyanyuk, Alina Omelian, Anastasiia Ivaniuta

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Improving the method of determining the mass fraction of magnesium carbonate and the study of the chemical composition of carbonate rocks for the effective conduct of the technolog... by Tatiana Kos, Inha Kuznietsova, Tamila Sheiko, Liubomyr Khomichak, Larysa Bal-Prylypko, Volodymyr Vasyliv, Maxim Gudzenko, Mykola Nikolaenko, Mykola Bondar, Irina Haidai

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The impartiality of conformity assessment bodies is an integral component of the food safety management system by Olha Samoilichenko, Olga Priadko, Valentyn Mokiichuk, Nataliia Pashchenko, Larysa Bal-Prylypko, Yuliia Slyva, Valentyna Tkachuk, Nataliya Silonova, Mykola Nikolaienko, Tatyana Rozbytska

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The study of functional and technological properties of vegetarian ice cream by Larysa Bal-Prylypko, Mykola Nikolaenko, Taisiia Volkhova, Nataliia Holembovska, Liudmyla Tyshchenko, Anastasiia Ivaniuta, Valentyna Israelian, Alina Menchynska, Oleksandra Shynkaruk, Viktoriia Melnik

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The study of the intensification of technological parameters of the sausage production process by Larysa Bal-Prylypko, Maryna Yancheva, Mariia Paska, Maxim Ryabovol, Mykola Nikolaenko, Valentyna Israelian, Oksana Pylypchuk, Nina Tverezovska, Yurii Kushnir, Maryna Nazarenko

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Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex by Ihor Ustymenko, Larysa Bal-Prylypko, Mykola Nikolaenko, Anastasiia Ivaniuta, Nina Tverezovska, Ivan Chumachenko, Oksana Pylypchuk, Tatyana Rozbytska, Mykola Gruntovskyi, Viktoriia Melnik

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