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69.797  Articles
1 of 6.981 pages  |  10  records  |  more records»
In this study, it was aimed to examine the rainbow trout Oncorhynchus mykiss (Walbaum, 1792) sperm quality during adaptation to the short term preservation conditions and to evaluate the obtained analysis results. Within the scope of research, average spe... see more

The purpose of making entomological preserved preparations was to identify insect morphology, which went through the stages of fixation, dehydration, clearing and mounting. Clearing is a step that aims to make the insect structure visible, clear and trans... see more

Effects of different drying temperatures (45, 55, and 65°C) on drying kinetic parameters, physical quality attributes, and contents of bioactive compounds of strawberry samples were investigated by a pilot scale cabin dryer with air circulation. The diffu... see more

The influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. T... see more

Cornelian cherries were stored in two types of polymeric films (low density polyethylene and polypropylene) and three gas combinations 5%O2 + 20%CO2 + 75%N2, 60%O2 + 20%CO2 + 20%N2 and Air) at 1 °C and 90-95% relative humidity for 35 days. Unpackaged corn... see more

Pomegranate has been recently considered as a significant fruit for human health and demanded year-long apart from two-month standard harvest period. To extend market supply durations over longer periods, various methods and treatments should be applied t... see more

Considering that spermatozoa are very sensitive cells, research of conservation media with different natural substances is very important area for many research institutions. Preservation media help to keep fertility ability of spermatozoa after long hour... see more

 
The article is devoted to the improvement of methodological approaches to the assessment of the quality and authenticity of food raw materials and frozen products through scientific justification of signatures of properties of reversible liquid part of th... see more

The influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. T... see more

1 of 6.981 pages  |  10  records  |  more records»