Harčova Nauka ì Tehnologìâ
短名 | |
Journal Impact | 0.24 |
国际分区 | FOOD SCIENCE & TECHNOLOGY(Q4) |
ISSN | 2073-8684, 2409-7004 |
h-index |
涉及主题 | 化学生物食品科学有机化学生物化学物理工程类生态学医学遗传学材料科学植物地质学数学原材料 |
出版信息 | 出版商: Odessa National Academy of Food Technologies,出版周期: ,期刊类型: journal |
基本数据 | 创刊年份: ,原创研究文献占比: 100.00%,自引率:0.00%, Gold OA占比: 97.56% |
平均审稿周期 | 网友分享经验:6 Weeks |
期刊引文格式
这些示例是对学术期刊文章的引用,以及它们应该如何出现在您的参考文献中。
并非所有期刊都按卷和期组织其已发表的文章,因此这些字段是可选的。有些电子期刊不提供页面范围,而是列出文章标识符。在这种情况下,使用文章标识符而不是页面范围是安全的。
只有1位作者的期刊
有2位作者的期刊
有3位作者的期刊
有5位以上作者的期刊
书籍引用格式
以下是创作和编辑的书籍的参考文献的示例。
学位论文引用格式
网页引用格式
这些示例是对网页的引用,以及它们应该如何出现在您的参考文献中。
专利引用格式
最新文章
FORMATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE FILM FROM INTESTINAL RAW MATERIALS DURING THE DRYING PROCESS
2024-2-29
THE INFLUENCE OF STARCH PRODUCTS ON THE RHEOLOGI-CAL, PHYSICAL AND CHEMICAL PROPERTIES OF YOGURT
2024-2-25
THE EFFECT OF LOW HEATING TEMPERATURES ON CASEIN WHEY PROTEINS
2024-2-25
PROBIOTIC MICROORGANISMS IN BREAD SOURDOUGHS
2024-2-25
EFFECT OF 137CS ON FATTY ACID COMPOSITION IN COW`S MILK
2024-2-13
MICROBIOMES OF HUMAN, LIVESTOCK ANIMAL GASTROINTESTINAL TRACT, FOOD PRODUCTS AND COMPOUND FEEDS: CONNECTIONS AND IMPACTS. PART 2
2024-2-13
USE OF OAK ALTERNATIVE PRODUCTS IN VINIFICATION
2024-2-1
INVESTIGATION OF REGULARITIES OF THE FILTRATION DRYING KINETICS OF COFFEE PRODUCTION WASTE
2024-1-31
PUMPKIN SEED PASTE WITH IMPROVED CONSUMER PROPERTIES
2023-12-26
STUDY OF DOUGH FERMENTATION PROCESS WITH FLAX SEEDS
2023-12-26
APPLICATION OF BACTERIAL SOURDOUGH AND ENZYMES IN THE PRODUCTION OF BREAD FROM A MIXTURE OF RYE AND WHEAT FLOUR
2023-12-26
SELECTION OF MICROORGANISM STRAINS TO PROTECT GRAIN PLANTS FROM FUNGI OF GENUS FUSARIUM
2023-12-22
EFFECT OF MACERATION REGIME ON PHENOLIC COMPOUND QUANTITY AND COLOR QUALITY OF MADRASA WINE SAMPLES
2023-12-22
THE IMPACT OF STILLAGE FILTRATE ON THE SYNTHESIS OF VOLATILE IMPURITIES OF ALCOHOL AND THE OPTIMIZATION OF THE RECTIFICATION PROCESS
2023-12-22
ROSPECTS FOR THE USE OF WILD BERRY PROCESSING PRODUCTS AS FUNCTIONAL FOOD INGREDIENTS
2023-12-15
INFLUENCE OF THE GRANULATION PROCESS ON THE QUALITY OF THE PROBIOTIC FEED SUPPLEMENT
2023-12-15
SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN
2023-10-31
JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS
2023-10-29
AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION
2023-10-29
EXPERTISE OF PYRAMID TEA BAGS BY OPTICAL MICROSCOPY AND FTIR-SPECTROSCOPY METHODS. MICROPLASTICS FORMATION IN BREWED TEA
2023-10-29
DEVELOPMENT OF FLOUR COMBINED SYSTEMS WITH IMPROVED AMINO ACID COMPOSITION
2023-10-28
MICROBIOMES OF HUMAN, LIVESTOCK ANIMAL GASTROINTESTINAL TRACTS AND OF FOOD PRODUCTS AND COMPOUND FEEDS: CONNECTIONS AND IMPACTS. PART 1
2023-10-28
MICROWAVE AND ULTRASONIC TREATMENT AS A PRELIMINARY STAGE OF OBTAINING WATER-SOLUBLE MANNAN FROM COFFEE SLUDGE
2023-10-28
IMPROVING THE QUALITY OF VEGETABLES AND FRUITS USING BIOFORTIFICATION STRATEGIES
2023-10-28
REGULATION OF FUNCTIONAL FOODS IN UKRAINE AND THE WORLD. PROSPECTS FOR THE USE OF POSTBIOTICS AS FUNCTIONAL INGREDIENTS
2023-10-2
COMPARATIVE ESTIMATION OF THE QUALITY OF UKRAINIAN AND EUROPEAN HOP PELLETS
2023-9-5
PROSPECTS OF THE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE PRODUCTION OF CONFECTIONERY PRODUCTS
2023-9-2
TECHNOLOGICAL INDICATORS FORMATION OF THE WINTER WHEAT GRAIN QUALITY UNDER THE CONDITIONS OF AGRICULTURE ENVIRONMENTALIZATION OF THE STEPPE OF UKRAINE
2023-9-2
RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES
2023-9-2
OBTAINING ANTIOXIDANTS FROM FOOD INDUSTRY WASTE AND THEIR USE IN FATS
2023-9-1
COMPARATIVE EVALUATION AND STUDING OF SOME INDIGENOUS AND INTRODUCED RED GRAPE VARIETIES
2023-8-31
RESEARCH OF SOYBEAN SEED QUALITY INDICATORS
2023-8-31
WILD FRUITS OF AZERBAIJAN AS RAW MATERIALS FOR BIOADDITIVES
2023-7-17
INFLUENCE OF MODERN STABILIZATION METHODS ON QUALITY VARIETAL WHITE WINES FROM UKRAINIAN BREEDING GRAPE
2023-7-17
THE MINERAL COMPOSITION OF POTATOES AND ITS INFLUENCE ON THE DARKENING OF TUBERS PULP
2023-7-17
LACTOSE-FREE ICE CREAM TECHNOLOGY BASED ON SECONDARY DAIRY RAW MATERIALS
2023-7-17
INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR
2023-7-14
PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING
2023-7-14
CAVITATION TECHNOLOGY FOR INTENSIFICATION OF PLANT RAW MATERIALS EXTRACTION
2023-7-14
SPONGE CAKE ENRICHED WITH BEETROOT POWDER AND CHARD PUREE: NUTRITIONAL AND SENSORY QUALITIES
2023-7-14
STUDY ON THE KINETICS, HYDRODYNAMICS AND MASS TRANSFER OF THE PROCESS OF ZUCCHINI FRUITS SATURATION WITH SUCROSE FROM AN AQUEOUS SOLUTION
2023-7-9
DEVELOPMENT OF OLEOGELS WITH A REDUCED CONTENT OF SATURATED FATTY ACIDS
2023-7-9
ОТРИМАННЯ РИСОВОГО СОЛОДУ З ВИКОРИСТАННЯМ ПЛАЗМОХІМІЧНО АКТИВОВАНИХ ВОДНИХ РОЗЧИНІВ
2023-7-9
ОПТИМІЗАЦІЯ ПРОЦЕСУ БІОСИНТЕЗУ ДРІЖДЖОВИХ КЛІТИН ДЛЯ ЗБРОДЖУВАННЯ СУСЛА ВИСОКИХ КОНЦЕНТРАЦІЙ ПРИ ВИРОБНИЦТВІ БІОЕТАНОЛУ
2023-7-9
ANTIMICROBIAL ACTIVITY OF CHROMIUM CITRATE AND ITS EFFECT ON THE GROWTH OF LENTINULA EDODES
2023-7-9
ВПЛИВ ТЕРУАРУ НА СЕНСОРНІ ХАРАКТЕРИСТИКИ ВИНОГРАДУ ТА ВИНА СОРТУ ТЕЛЬТІ-КУРУК
2023-7-9
BIOCHEMICAL FEATURES OF SEEDS IN OIL FLAX VARIETIES FOR SPECIAL PURPOSES
2023-7-9
CURRENT ISSUES OF FOOD SAFETY AND QUALITY: STATUS AND PROSPECTS OF DETERMINATION
2023-7-9
ANALYSIS OF CHEESES MADE BY WASTE-FREE TECHNOLOGY
2023-7-9
DEVELOPING A TECHNOLOGY OF OBTAINING EXTRA VIRGIN OILS FROM KERNELS OF STONES OF VARIOUS APRICOT CULTIVARS GROWN IN THE ODESA REGION
2023-7-9
帮你贴心管理全部的文献
研飞ivySCI,高效的论文管理
投稿经验分享
分享我的经验,帮你走得更远