"Progressive engineering and technology of food production enterprises, catering business and trade"
General information
Archive
2020 year
Edition 1 (31)
Section 1
Section 1 Accountings and finance
- Lysak H., Kot O. Improving effective financial analysis as a tool to support crisis management decision-making. - С. 7-13. (Translate)
- Odarchenko N., Kovalevska N., Lopin А., Lisnichenko O. Natural capital as the basis of the environmental strategy for the development of food industry enterprises. - С. 13-25. (Translate)
- Nesterenko I., Naumova T. Peculiarities of the tax administration organization in Ukraine. - С. 26-36. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Volosov А. Trade and restaurant industry development trends under the influence of business environment. - С. 37-44. (Translate)
- Pohozhikh М., Sofronova M. Mathematical modeling and solution of the problem of optimal planning of the company. - С. 45-57. (Translate)
- Zabrodska H., Zabrodska L., Tkachоvа S., Reznik M. Production potential of a company: conceptu lapproaches to its definition. - С. 58-72. (Translate)
- Kruhlova O., Olim V. Social responsibility in the reporting of corporate trade networks. - С. 72-79. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Mkrtchyan T., Melqumyan Z., Gharagyozyan M., Poghosyan V. Structural changes and competition in the wheat market in RA 2015–2020. - С. 80-90. (Translate)
Section 4
Section 4 Management and marketing
- Di Virgilio F., Miccoli S., Dorokhova L., Malyi V., Dorokhov O. Women’s influence economic development of high and middleincome countries. - С. 91-102. (Translate)
- Chukurna O., Мykhailova М., Baldyk D. Methodical approach to forecasting prices for products of machine-building enterprises depending on the specific weight. - С. 102-116. (Translate)
- Savytska N., Zabashtanska T., Zabashtanskyi M., Borysovych V. Social media as a modern tool for brand romotion. - С. 116-130. (Translate)
- Babachenko L., Zhydok V., Brytan T., Mykhailova M. The organization of marketing research with the use of modern information technologies. - С. 130-138. (Translate)
- Buhrimenko R. Integration of infrastructure marketing into the marketing management system of retail chains. - С. 139-147. (Translate)
- Zhehus О., Afanasieva О., Kryvosheeva N. Internal marketing as a tool for formulation of staff loyalty in the field of services. - С. 147-161. (Translate)
- Proskurnina N. Marketing communications in the context of omnichannel interaction in the B2C market. - С. 162-170. (Translate)
- Olinichenko K., Yurchuk J. Forming the element policy of forming professional restaurant full. - С. 170-179. (Translate)
Section 5
Section 5 Hotel-restaurant business
- Vlasenko I. Dynamics of the development, problems, and prospects of children's health and recreation in Ukraine. - С. 180-188. (Translate)
- Davydova О., Chobitok V. Employee motivation organization system as a factor in increasing the intellectualization process in enterprises. - С. 188-199. (Translate)
- Davydova O., Davydova E. The organizational aspects of formation and implementation of complex training programs for training hotel staff. - С. 199-210. (Translate)
Edition 1 (31)
Section 1
Section 1 Accountings and finance
- Chernikova I., Kyrylieva L., Nesterenko I., Kuznetsova S. Tactically-oriented approaches of tax planning under the conditions of sustainable market development. - С. 7-19. (Translate)
- Kirilieva L., Shekhovtsova D. Organizational and methodical provision of goodwill accounting in a time of the acquisition (corporatisation) of enterprise. - С. 20-29. (Translate)
- Horoshanska О., Galutskikh N. Approaches to the integrated assessment of enterprises level of sustainable development. - С. 30-39. (Translate)
- Dolgopol N. Accounting aspects of concession agreements within the framework of PPP project implementation. - С. 40-50. (Translate)
- Verzilova H. Improvement of the approach to the development of marketing activity audit methods. - С. 50-62. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Buhrimenko R. Marketing principles and functions of network development of retail trade enterprises. - С. 63-75. (Translate)
- Zabrodska L., Zabrodska H., Pichuhina T., Tkachоvа S. The basic paradigms of the development assessment concept of retail enterprises. - С. 75-85. (Translate)
- Smolnyakova N., Reznyk M. Innovation and development of trading networks. - С. 85-93. (Translate)
- Chorna M., Smolnyakova N., Volosov A., Lazarieva V. Assessing the impact of external environment on competitive advantages formation implementation and development for retail enterprises. - С. 94-107. (Translate)
- Shumilo O., Bezginova L. Theoretical aspects of effectiveness and efficiency of enterprise management. - С. 107-116. (Translate)
- Mykhailova О., Shynkar S., Plyasheshnyk A. Retail trade enterprises’ innovative activity in terms of the European integration. - С. 117-125. (Translate)
- Hrosul V., Zubkov S., Yesinova N. Assessment of nutrition of population of Ukraine. - С. 125-137. (Translate)
- Zonwire A. The essence and component strategies of providing competitiveness of retail enterprises. - С.137-148. (Translate)
- Apopiy V., Chorna M. Key macroeconomic trends of modern development of Ukraine’s internal trade. - С. 148-162. (Translate)
- Krutova A., Kashchena N., Chmil H. Enterprises’ economic activity stimulation as a driver of national economy sustainable development. - С. 162-173. (Translate)
- Kruhlova O., Kozub S. Assessment of the activity planning system at a trading enterprise. - С. 174-182. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Burbelo O., Budryk O., Burbelo S. Development of digitalization of the economy of Ukraine in modern conditions. - С. 183-199. (Translate)
Section 4
Section 4 Management and marketing
- Melushova I. An integrated model for assessing the impact of the marketing mix on the performance of trading enterprises. - С. 200-211. (Translate)
- Pohozhykh M., Sofronova М. Analytical review of the state world packaging industry market. - С. 211-266. (Translate)
- Konishcheva N., Tkachova S. Ways to intensify state support of tourism and resort development. - С. 266-234. (Translate)
Section 5
Section 5 Hotel-restaurant business
- Bovsh L. Agile-approaches in restaurant business in the convention of the pandemic COVID-19. - С. 235-242. (Translate)
- Vlasenko I. Specialized means of accommodation in the context of Ukraine sustainable development. - С. 242-257. (Translate)
- Belyaeva S., Bishovets L., Kurakin A. Normative legal regulation of food products safety and quality in ukraine under modern conditions. - С. 257-268. (Translate)
2019 year
Edition 2 (30)
Section 1
Section 1 Accountings and finance
- Hovorukha O., Yevlash T. Features of dividends payments by joint-stock companies and limited liability companies: comparative aspect. - С. 7-18. (Translate)
- Bochulia T. Innovative basis of information-analytical transformation of modern business. - С. 18-34. (Translate)
- Kovalevska N., Boychenko N., Nesterenko I. IT-audit as a priority direction of internal control of activities of hotel enterprises. - С. 34-45. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Smolnyakova N., Reznyk М. Vitability of retail enterprises as a manifestation of competitive advantages implementation. - С. 46-58. (Translate)
- Buhrimenko R. Smart-technologies in the system of infrastructure marketing retail development. - С. 59-67. (Translate)
- Staverska Т. Conceptualization of formation of the economic mechanism of providing sustainable development of a trade enterprise. - С. 68-77. (Translate)
- Chorna M., Shumilo O. Creating a package of measures aimed at managing the economic security of retail trade enterprises. - С. 78-88. (Translate)
- Kashchena N. Controlling in the system of managing economic activity of a trading enterprise. - С. 89-101. (Translate)
- Ketova T. Private label as a factor of competitive advantage of a trading company. - С. 101-111. (Translate)
- Mykhailova О., Shynkar S., Volosov A. Determination of directions of competitive advantages’ development of domestic retail in conditions of european integration. - С. 111-121. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Ushakova N., Коt О., Chernyshova L., Kozub V. Evaluation of the effectiveness of social marketing activities of international trade networks. - С. 122-134. (Translate)
- Velychko К., Nosach L. Practical aspects of regulation and specificity of implementation of blockchain technology in the modern monetary and financial sector. - С. 135-146. (Translate)
- Grinko А., Hrynko P. The influence of the development of the institutional organization environment on increasing business efficiency in the context of digitalization of modern economy. - С. 146-159. (Translate)
Section 4
Section 4 Management and marketing
- Zhegus O., Olinichenko K. Optimization of a higher education site as an internet marketing instrument. - С. 160-175. (Translate)
- Melushova I. Classification of marketing performance indicator. - С. 175-185. (Translate)
- Voloshin P., Dibrova V. Using visual and strategic modeling methods in management practice and business forecasting. - С. 185-199. (Translate)
- Olshanskiy O., Kovyakh І. Coordination of the elements of the process management mechanism with the strategic priorities of the trade enterprises. - С. 199-212. (Translate)
Section 5
Section 5 Hotel-restaurant business
- Vlasenko I. Prospects of the hotel institutions of Vinnytsia region in the context of tourism development. - С. 213-222. (Translate)
Edition 1 (29)
Section 1
Section 1 Accountings and finance
- Goroshanskaya E. Assessment of the efficiency of sustainable development of trade enterprises’ financial mechanism. - С. 7-14. (Translate)
- Nesterenko O., Serdyukov K. Methodology of the formation of accounting and reporting information about financial institutions’ social-reputation capital. - С. 15-25. (Translate)
- Sifurova А. Formation of the financial structure of the working capital and current assets of trade enterprises in Ukraine - С. 25-36. (Translate)
- Krutova A., Yancheva L., Semenets A. Improving internal audit using information and communication technologies. - С. 37-49. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Chorna M., Petlenko K. Digital platforms in the economy: modern trends and directions of development. - С. 50-60. (Translate)
- Smolnyakova N., Mykhailova О., Volosov A., Shynkar S. System of methods of evaluating the impact of the external environment on the formation of competitive advantages of trade enterprises. - С. 60-75. (Translate)
- Fylypenko E., Rachkovan О., Petlenko K. Consumer loyality: measurement and management. - С. 76-86. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Krasnokutska N., Ghosn S. Methodical tools of estimation of the economic interests satisfaction level of the confectionery industry stakeholders. - С. 87-98. (Translate)
- Lachkova L., Lachkova V. Social and economic disproportions of Ukrainian trade enterprises development. - С. 99-109. (Translate)
- Velychko К., Nosach L., Pechenka О. Features of customs regulation of foreign economic activity in the conditions of European integration. - С. 109-122. (Translate)
- Hayrapetyan R. Main achievements of economic diplomacy of the republic of Belarus. - С. 123-133. (Translate)
- Androsova T., Коt О., Kozub V., Chernyshova L. Forming metrics of indicators for the assessment of social marketing system of enterprises on the international market. - С. 134-147. (Translate)
Section 4
Section 4 Management and marketing
- Bubenets I., Artemenko V., Kukharenok О., Konovalova T. IC-competence as a factor of the personnel competitiveness. - С. 148-158. (Translate)
Section 5
Section 5 Hotel-restaurant business
- Maliuk L., Varypaiev O. Social-historical development of needs in the services sector paradigm. - С. 159-169. (Translate)
- Proskurnina N. Complex innovations testing for operators of retail trade during the consumption process. - С. 170-184. (Translate)
- Vlasenko I. Specialized means of placing in Ukraine: state, problems and development prospects - С. 185-195. (Translate)
- Davydova O. Formation of the system of adaptive innovative management through the development of hotel and restaurant enterprises. - С. 195-207. (Translate)
- Gorban V., Anisimov G. Targets for the development of the restaurant industry in Kharkіv. - С. 207-219. (Translate)
2018 year
Edition 2 (28)
Section 1
Section 1 Accountings and finance
- Grinko A., Bochulia T., Korobkina I. Actualization of the basic provisions of tax advisory in the conditions of modernization of modern economy. - С. 7-20. (Translate)
- Kirilieva L., Shekhovtsova D. Organizational aspects of accounting the settlements on temporary disability insurance. - С. 21-31. (Translate)
- Krutova A. Methodological aspects of accounting for operations of a joint venture agreement. - С. 31-40. (Translate)
- Chernikova I., Gladiy І. Theoretical basis of current liabilities accounting in the management system. - С. 41-51. (Translate)
- Kashchena N., Staverska Т. Conceptualization of financial diagnostics in the system of enterprise’s financial and economic security management. - С. 52-64. (Translate)
- Sifurova А. Trade enterprises working capital management on the base of the system and reproducing approaches. - С. 64-76. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Buhrimenko R., Smirnova P., Zonwire A. Features of activities of trade enterprises in modern conditions. - С. 77-88. (Translate)
- Volosov A. Classification of competitive advantages of enterprises of retai trade. - С. 88-100. (Translate)
- Кolesnikov А., Yatsevich N., Trusevich I. Development of entrepreneurship in the Republic of Belarus – strategic platform for cooperation with border regions of Ukraine. - С. 100-112. (Translate)
- Chorna M., Smolnyakova N., Shynkar S., Petlenko K. Modern features of the development of internet advertising. - С. 112-122. (Translate)
- Fylypenko О., Kolesnik T. Current state and problems of trade industry development in Ukraine. - С. 122-136. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Androsova Т., Kozub V., Chernyshova L., Kot О. Features of formation of system of social responsibility of business in the international market. - С. 137-152. (Translate)
- Velychko К., Borysova А., Nosach L., Shapoval G. Consolidation of the role of corporate structures’ innovative development. - С. 152-165. (Translate)
- Yesinova N. Modern problems of quality labor life of the population of Ukraine. - С. 165-171. (Translate)
- Hrosul V., Dyadyuk M., Zubkov S. Enterpreneurship environment in the eastern partnership countries: state and prospects of development. - С. 172-184. (Translate)
- Dyadyuk M., Yesinova N., Timchenko O. Analysis of the condition of medium and small business in Ukraine as a basis for the development of youth entrepreneurship. - С. 185-199. (Translate)
Section 4
Section 4 Management and marketing
- Melushova I., Kot O. Definition of the purposes of managing marketing effectiveness on the principles of the enterprise sustainable development. - С. 200-211. (Translate)
- Olshanskiy O., Yatsun L. Benchmarking of a trade company’s business processes. - С. 211-220. (Translate)
- Vlasenko I. Inclusive tourism: experience in Europe, problems and prospects of Ukraine. - С. 220-230. (Translate)
Section 5
Section 5 Scientific grounds of humanitarian training of students
- Moskalyov V., Rusanov M. Requirements of modern higher education – application of information and cоmmunication technologies in physical education. - С. 231-240. (Translate)
- Skrynnik N. Aspects of humanitarian preparation of students in the high school to the question of the consideration of the peculiarities of the composition, conflict and the plot of the tragedy А.F. Pisemsky «Self-governors». - С. 241-248. (Translate)
- Kudriashov I., Artyugin A., Spitsin V. Effectiveness of the implementation of national sports elements in educational-and-training process of students in physical education. - С. 249-256. (Translate)
- Borysova A., Lazarieva V. Game technology and its place in teaching russian language as a foreign. - С. 257-263. (Translate)
Edition 1 (27)
Section 1
Section 1 Accountings and finance
- Goroshanskaya E., Makki L. Enterprise’s financial potential: theoretical aspects. С. 7-16. (Translate)
- Krutova A. Foreign-economic activity of an enterprise as an object of accounting modeling. - С. 16-26. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Nesterenko O., Buhrimenko R., Sakhnenko O., Smirnova P. Human capital: social importance and effectiveness of contribution. - С. 27-36. (Translate)
- Volosov A. Development of the theory of competitive advantages. - С. 36-47. (Translate)
- Chorna M., Buhrimenko R., Zonwire A. Technology of forming competitive advantages of a trading enterprise. - С. 47-55. (Translate)
- Pohozhykh N., Sofronova М. Method of forming database for the task of optimal planning of a company’s activity. - С. 56-66. (Translate)
- Hrosul V., Dyadyuk M., Zubkov S. Modern experience, problems and prospects for the development of youth entrepreneurship in Ukraine. - С. 66-82. (Translate)
- Kozub S. Peculiarities of formation of a trade enterprise’s financial results. - С. 82-92. (Translate)
- Smolnyakova N., Mykhailova О., Haidar N. Peculiarity of the activities of enterprises of the national retail under the conditions of euro integration. - С. 92-101. (Translate)
- Lysak G., Andriyuk E. The essence, the reasons and factors of emergence of the crisis phenomena. - С. 102-110. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Chorna M., Bredikhin V., Verbytska V. Cluster approach to the development of the strategy of innovation development of the regions. - С. 111-121. (Translate)
- Kozub V. Formation of information support of foreign economic activity of an enterprise. - С. 121-132. (Translate)
- Velychko K., Shapoval G. Agency problems as a threat for investment attractiveness of Ukrainian corporations under conditions of eurointegration. - С. 132-140. (Translate)
Section 4
Section 4 Management and marketing
- Naumenko T., Zhuvahina I. Defining approaches to the development of management models of successful development of recreational regions of Ukraine. - С. 141-150. (Translate)
- Olіnіchenko K., Pryadko O., Chmil Н., Shkreba D. Influence of educational technologies on marketing policy of an institution of higher education. - С. 150-161. (Translate)
- Bubenets I., Artemenko V., Kuharonok О., Konovalova T. Information and communication methods of management in education as a factor of educational process intensification. - С. 162-174. (Translate)
- Vlasenko I. Analysis of international tourist flows of Ukraine. - С. 175-182. (Translate)
- Zabrodska H., Zabrodska L., Pichuhina T. Organizational-economic support of a tourist enterprise operation. - С. 183-196. (Translate)
- Zhehus O. Strategic analysis as an informational basis for marketing decisions at a higher education establishment. - С. 196-209. (Translate)
- Zhehus O., Afanasieva O., Partsyrna Т. The peculiarities of development of retail trade in Ukraine under conditions of digitalization. - С. 209-220. (Translate)
- Chukurna O., Nitsenko V., Mykhailova M., Odinokov R. Improvement of warehouse logistics system in the context of "Industry 4.0" technologies. - С. 220-232. (Translate)
- Illiashenko O., Shkarupeta O. Social system as an object of safety. - С. 233-246. (Translate)
- Illiashenko O. Theoretical foundations of accounting and analytical support of management at the enterprises of water supply and sewerage. - С. 247-259. (Translate)
2017 year
Edition 2 (26)
Section 1
Section 1 Accountings and finance
- Volkovska I. Formation of management reporting on the example of enterprises of hotel and restaurant complex. С. 7-18. (Translate)
- Yanchev А., Kirilieva L., Shekhovtsova D., Kirilenko M. Organizational and methodical aspects of accounting policy: international experience. - С. 18-29. (Translate)
- Nesterenko O. Methodological aspects of integrated accounting policy formation. - С. 29-44. (Translate)
- Bochulia T., Kvasha O., Korobkina I., Olhova P. Conceptualization of accounting and analytical provision of managing modern enterprise. - С. 44-54. (Translate)
- Khalleefah Ahmed Mohammed Role of accounting information in enterprise strategic management system. - С. 55-61. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Sifurova А. Working capital and current assets of an enterprise: essence, relation, peculiarities of formation and use. - С. 62-74. (Translate)
- Yegorova O. Classification features of investments and investment activity of an enterprise. - С. 74-89. (Translate)
- Smolnyakova N., Volosov A. Estimation of the efficiency of the assortment policy by the criterion of consumer value as a precondition of forming competitive advantages. - С. 90-99. (Translate)
- Nesterenko O., Bugrimenko R., Sakhnenko O. The state regulation influence of investments in human capital on the formation of knowledge economy. - С. 100-111. (Translate)
- Esinova N., Petlenko K. The right motivation is a key to success. - С. 111-121. (Translate)
- Milash I. Adaptive cost management and competitiveness of a trading enterprise. - С. 121-131. (Translate)
- Hrosul V., Zubkov S. Formation of integrated model of strategic changes management at enterprise. - С. 131-142. (Translate)
- Pichuhina T., Zabrodskya L., Zabrodskya H., Bezhinova L. Structural elements of scientific and methodical approach to the evaluation of enterprise development. - С. 142-156. (Translate)
- Chorna M., Kushnir T., Mikhailova О., Haidar N. Methodical approach to the estimation of the efficiency of the retail infrastructure entities’ activity at the consumer market. - С. 156-167. (Translate)
- Fylypenko О., Dyadyuk М. Financial crisis diagnostics on the basis of theory of fuzzy sets. - С. 168-179. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Shtal T., Bestuzhevа S., Tyszkiewicz S. The problems of improving management of international contractual activity of the enterprise. - С. 180-197. (Translate)
- Illiashenko O., Lub A. Range of problems and further prospects of struggle against corruption in China. - С. 179-205. (Translate)
- Androsova T., Chernуshova L., Kozub V. Estimation of investment attractiveness of the world countries under globalization. - С. 205-216. (Translate)
- Vlasenko I. Modern state and features of the development of tourist services market of Ukraine under national economy. - С. 217-232. (Translate)
- Velychko К., Nosach L., Pechenka O. Migration processes in Ukraine: contemporary trends and socio-economic consequences. - С. 232-246. (Translate)
- Vinnikova V., Vinnikova V., Zapolnyi E. Foreign economic activity of food industry in Ukraine. - С. 246-252. (Translate)
Section 4
Section 4 Management and marketing
- Maluk L., Varipayeva L., Tereshkin O. Innovation in the field of hospitality. - С. 253-266. (Translate)
- Zhegus O. Evolution of marketing concepts in higher education. - С. 266-279. (Translate)
- Dzhgutashvili N. Сustomer-oriented service in hotel business: theoretical aspects. - С. 279-293. (Translate)
- Yatsun L., Seliutin S. Systematization of strategies as a methodical tool for the formation of a competitive enterprise. - С. 293-302. (Translate)
- Zabrodska H., Zabrodska L., Budanova O. Administration of entrepreneurship: determination of its place in the conceptual category of management theory. - С. 302-319. (Translate)
Section 5
Section 5 Scientific grounds of humanitarian training of students
- Spitsіn V. Organization of physical education of students of first years with posture disorders. - С. 320-328. (Translate)
- Spitsіn V., Kudryashov I. Determination of the level of development of physical qualities in a complex in students. - С. 328-338. (Translate)
- Moskalyov V., Rusanov M. Differential approach to each student as the basis of innovative education in physical education in high schools. - С. 338-349. (Translate)
- Borysova A., Arkhypova V., Kolesnyk A., Manuyenkova O. The role of listening comprehension in teaching foreign languages in a non-language higher educational establishment. - С. 349-360. (Translate)
- Borysova A., Kolesnyk A., Manuyenkova O., Arkhypova V. Components of reading content training for students with "beginners" training leve. - С. 361-369. (Translate)
- Udovenko І., Podvorna L. Forming of abilities of listening comprehension during students’ independent work with the use of technical equipments. - С. 370-377. (Translate)
- Skrynnik N., Udovenko I. Aspects of humanitarian preparation of students in the high school to the question of the scientific study of the chronotope on the example of the dramatics of А.F. Pisemsky. - С. 377-386. (Translate)
Edition 1 (25)
Section 1
Section 1 Accounting, analysis and audit
- Krutova A. The accounting policiy as a tool for businesscredit worthiness managemant. - С. 7-14. (Translate)
- Kovalevska N., Yancheva I., Naumova T., Boichenko N. Hotel industry: economic essence and development trends. - С. 14-27. (Translate)
- Boychenko N., Kovalevska N., Naumova T. Environmental audit: essence and necessity. - С. 28-36. (Translate)
- Akimova N., Toporkova O., Yevlash T. Accounting and analytical providing of the enterprise’s economic safety. - С. 37-50. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Melushova I. Key competencies as a category of strategic enterprise management. - С. 51-62. (Translate)
- Dyadin А. Definition of the category «entrepreneurial activity».- С. 62-72. (Translate)
- Іlliashenko O., Budryk O. Ecological and economic safety of the enterprise: theoretical aspects. - С. 72-82. (Translate)
- Blуznіuk O., Ivanyuta O. Forming the policy of managing borrowed / capital in the system of strategic development of trade enterprises. - С. 82-90. (Translate)
- Kostyrko L., Rozmyslov A., Martynov A. Culture economic justification of the investment project. - С. 90-100. (Translate)
- Nesterenko O., Chirva Yu., Bugrimenko R. Methodical approaches to the diagnosis of the bankruptcy of the enterprise, prerequisites and problems of their practical application. - С. 100-100. (Translate)
- Esinova N., Golozubova A. Youth unemployment issues in the Ukrainian labour market. - С. 111-120. (Translate)
- Pohozhykh N., Sofronova М. Mathematical modeling of optimization problems in Economics. - С. 121-131. (Translate)
- Pichuhina T., Zabrodskaia L., Zabrodskaia A. Scientific-theoretical approaches to the definition of the concept “competitiveness of the enterprise”. - С. 132-148. (Translate)
- Chorna M., Smolnyakova N., Volosov A. Methodical tools for assessing the competitive advantages of the new products. - С. 149-158. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Artemova A., Lanchinskaya V. Сurrent status and development trends of international trade. - С. 159-166. (Translate)
- Artemova A., Liman V. Ways of improving and prospects of development of international relations of Azerbaijan. - С. 166-172. (Translate)
- Minosian А., Yurchenko L., Varypaiev O., Lavruk V. New concepts of development and improvement of modern methods of food products storage: socio-humanitarian and ethical components. - С. 173-183. (Translate)
- Velychko К., Nosach L., Pechenka O. Current trends and prospects of e-commerce market development: international experience and national practice. - С. 184-196. (Translate)
- Pominova I., Sokol N. Alternative sources for financing the higher education system. - С. 196-206. (Translate)
- Biletska Ya., Dukareva G., Radchenko L. Маrketing research of culinary tourism development in Ukraine. - С. 206-217. (Translate)
Section 4
Section 4 Management and marketing
- Vlasenko I., Ivashchenko А. The operation of rural tourism under the conditions of market economy in Ukraine. - С. 218-233. (Translate)
- Olіnіchenko K. Ways to increase sales of products by means of marketing logistics. - С. 233-245. (Translate)
- Olshanskiy O., Selutin V., Ward B. Raising the effectiveness of a company's business processes. - С. 245-256. (Translate)
- Semeniuk L. Modern approaches for planning marketing mix of a bank. - С. 256-269. (Translate)
- Zhegus O. The market of higher education services as the basis of marketing activities of a higher educational institution. - С. 269-280. (Translate)
- Bubenets I., Artemenko V., Kuharonok О., Konovalova T. Improving management culture of a high educational establishment lecturer on the principles of self-management. - С. 281-293. (Translate)
- Savyts’ka N., Pryadko O., Sirous M. Influence of trade-marketing tools on the consumer choice. - С. 293-304. (Translate)
- Kononenko T., Polstyanа N., Fedak V. Modern development trends of restaurant business of Ukraine. - С. 304-312. (Translate)
Section 5
Section 5 Scientific grounds of humanitarian training of students
- Budanova I., Budanova O., Kon’kova T. Self-dependent work when teaching students reading and speaking foreign language. - С. 113-127. (Translate)
2016 year
Edition 2 (24)
Section 1
Section 1 Accounting, analysis and audit
- Tarasova T. Accounting and analytical support risk-management based on the concept of sustainable development. - С. 7-21. (Translate)
- Garkusha N., Rudenko I. Peculiarities of use of factor analysis method of expenses at commercial enterprises. - С. 21-34. (Translate)
- Porsiurova І., Staverskaya Т., Kaschena N. There is economic essence of operations security-related. - С. 35-46. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Vlasenko I. Tourism market in Ukraine as an object of marketing management. - С. 47-59. (Translate)
- Chorna M., Bredikhin V. Place of creative economy in play modern needs of society. - С. 60-74. (Translate)
- Chorna M., Shumilo O. Principles, functions and methods of managing economic security of retail trade company. - С. 74-86. (Translate)
- Cherchata A. Conceptions of business management in the context of logistics approach usage. - С. 87-96. (Translate)
- Esinova N., Tokar A. Problems in the functioning of state employment service of Ukraine. - С. 96-106. (Translate)
- Bubenets I., Artemenko V., Kozub V., Artemenko S. Mechanism evaluation of effective use of marketing resources at a trade enterprise. - С. 107-120. (Translate)
- Popova I., Smirnova P. Institutional system of information sphere for the activation of interregional collaboration. - С. 120-133. (Translate)
- Milash I. Logic of adaptive management cost companies trade. - С. 134-142. (Translate)
- Esinova N., Gaevaya A. Priority of personality-oriented education in the modern paradigm of university education. - С. 142-149. (Translate)
- Dyadyuk M., Mykhailova О. Methodological tools improvement for the system of competitiveness provision of trade enterprises. - С. 149-163. (Translate)
- Timchenko O., Tkachenko O., Timchenko V. Private label as background for the creation of competitive preferences of Ukrainian retail. - С. 163-170. (Translate)
- Fylypenko О., Golovanova S. Methodological principles of ensuring financial and economic safety of the trade enterprises. - С. 170-180. (Translate)
- Sukachova-Trunina S. The basic principles of assessing the effectiveness of an adaptation strategy of the enterprise. - С. 180-189. (Translate)
- Chirva Yu., Bugrimenko R. Substantiation of estimation indexes for economic security of an enterprise. - С. 190-198. (Translate)
- Kushnir T., Verbytska V. Management accounting in the system of organizational, informational and methodological support competitiveness of agricultural enterprises. - С. 198-208. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Borysova А., Velychko K., Shapoval G., Kolesnyk A. Enterprise inventory management from strategic perspective. - С. 209-218. (Translate)
- Androsova T., Chernуshova L., Kozub V. International transfer of technologies as factor of innovative development of economy of Ukraine. - С. 219-230. (Translate)
Section 4
Section 4 Management and marketing
- Tereshkin O., Kalenik K. Energy saving strategy enterprises hospitality industry. - С. 231-239. (Translate)
- Zhegus O., Krivosheeva A., Mordak S. Marketing pricing for higher education services. - С. 240-249. (Translate)
- Melushova I., Vivdenko М. Competition environment trade enterprises: theoretical aspects. - С. 249-260. (Translate)
- Zhehus O., Iurchenko S., Mryachenko N., Lipisvitska I. Marketing techniques for the promotion of the new types of desserts. - С. 260-270. (Translate)
- Melushova I., Buchkovsky S. Marketing environment impact on the formation of trading enterprises’price policy. - С. 270-280. (Translate)
- Yvaschenko A. Competitive direction of tourism development in Ukraine. - С. 280-288. (Translate)
Section 5
Section 5 Scientific grounds of humanitarian training of students
- Borysova A., Arkhypova V., Kolesnyk A., Manuyenkova O. The use of listening comprehension mechanisms for intensification foreign language teaching. - С. 289-297. (Translate)
- Moskalyov V., Rusanov M., Levchenko M. Motivation as a means of involving students of KSUFTT in regular training in sports sections and individual lessons of physical education. - С. 297-308. (Translate)
- Varypaiev A., Hirenko N. Education as a value priority of modern Ukrainian society. - С. 309-317. (Translate)
- Kudriashov I., Artyugin A. Social principles of forming physical preparation of students in the aspect of raising their life quality. - С. 317-323. (Translate)
Edition 1 (23)
Section 1
Section 1 Accounting, analysis and audit
- Shekhovtsova D. Organization of internal (operational) audit costs in restaurant business enterprises. - С. 7-17. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Chorna M., Bugrimenko R. Modern trends in regions of Ukraine. - С. 18-27. (Translate)
- Chorna M., Makovoz O. Analysis of influence of logistic systems on competitiveness of trade enterprises. - С. 27-35. (Translate)
- Foshchan V., Mykhailova О. Process approach to management of competitive capital structure at trade enterprise. - С. 35-47. (Translate)
- Sofronova М. About one approach to rational resources allocation on production. - С. 47-54. (Translate)
- Udovikova S., Bugrimenko R. Calculation economic benefit of introduction of modernized equipment. - С. 54-64. (Translate)
- Smolnyakova N., Volosov A. The essence and content of the assortment policy of trade enterprise: a conceptual basis. - С. 65-77. (Translate)
- Milash I. Matrix system-diagnostic analysis influence of environmental factors on the domestic economic processes of trade enterprises. - С. 77-88. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Shtal T., Dobroskok Y., Tishchenko O. International derivatives market, its problems and prospects. - С. 89-99. (Translate)
- Ukrayinska L., Holubtsova Y. Assessment of the efficiency of budgetary policy of Ukraine in modern conditions. - С. 100-108. (Translate)
- Ukrainskaya L., Lyon A. Determination of major barriers of optimizing the level of transaction costs. - С. 108-117. (Translate)
- Esinova N., Kladkevych K., Nikitina Е. Globalization as a factor of self-development of students. - С. 117-124. (Translate)
- Esinova N., Karaush A., Nikitina Е. Features of the international labour migration in Ukraine in modern conditions. - С. 124-131. (Translate)
- Budryk O., Komach L. Cluster as a form of territorial organization of regional economy. - С. 132-143. (Translate)
Section 4
Section 4 Management and marketing
- Seliutin V., Yatsun L., Seliutin S. Strategic management modelling for foreign economic activity of an enterprise. - С. 144-154. (Translate)
- Bubenets I., Kozub V., Artemenko V., Artemenko S. The mechanism of forming trading enterprises’ marketing potential. - С. 154-165. (Translate)
- Semeniuk L. Marketing approach to managing the efficiency of banking. - С. 165-176. (Translate)
- Zhegus O., Mykhailova M., Saenko T., Zvyagina Y. Event marketing as an instrument in territory image formation. - С. 177-187. (Translate)
- Olshanskiy O., Tkachenko O. Developing of marketing strategy in tourist enterprise. - С. 188-199. (Translate)
- Pryadko O., Tarasov I., Suryhin O. Rating assessment institutions region as an instrument marketing management. - С. 200-212. (Translate)
- Voloshin P. Game strategic modelling and express-foresights in managing and consulting enterprises. - С. 213-222. (Translate)
Section 5
Section 5 Scientific grounds of humanitarian training of students
- Varypaiev A. Development and basic doctrine food philosophy in antiquity. - С. 223-231. (Translate)
- Varypaiev A., Rybalchenko A. Religiousness of Mykolai Gogol in the context of ukrainian philosophical thought. - С. 231-239. (Translate)
- Borysova A., Arkhypova V., Kolesnyk A., Manuyenkova O. Motivation as an intensifier of mastering a foreign language in non-language higher educational establishments. - С. 239-248. (Translate)
- Borysova A., Belikova O., Kolesnyk A., Manuyenkova O. Advantages of using Moodle platform in teaching «English for professional communication». - С. 249-261. (Translate)
- Muraviova O., Kravtsova T. Translation of economic and financial terms of foreign origin. - С. 261-270. (Translate)
- Korol A., Kravtsova T., Muraviova O. The perspectives of using mobile learning in ukrainian higher educational establishments with european level of teaching. - С. 271-280. (Translate)
2015 year
Edition 2 (22)
Section 1
Section 1 Accounting, analysis and audit
- Kiril’eva L., Chernikova I. Organization of credit transaction’s accounting in the system of management financial recourses. - С. 7-16. (Translate)
- Kiril’eva D. The managemant aspect of costs lassification for enterprises of hospitality industry. - С. 17-27. (Translate)
- Kaschena N., Goroshanskaya E. Information and analytical support of management of current assets of an enterprise. - С. 27-39. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Chorna M., Bugrimenko R., Shilova Yu. Features of the national economy. - С. 40-51. (Translate)
- Chorna M., Shumilo O. Modern tendencies of development of retail trade networks in Ukraine. - С. 51-64. (Translate)
- Vlasova N., Mykhailova О. Tendencies and peculiarities of the circulating assets formation in the retail trade enterprises. - С. 64-74. (Translate)
- Dyadyuk М. Weak signals management in the system of trade enterprises adaptive management. - С. 74-83. (Translate)
- Melushova I., Kot E. Use of ABC analysis during formation of price policy of trade enterprises. - С. 84-94. (Translate)
- Zubkov S., Kolesnyk A. Multiobjective optimization of structure of sources of financing of circulating assets of trade enterprise. - С. 95-105. (Translate)
- Ivanyuta O. The essence, types and stages of forming the policy of managing loan resources of a commercial enterprise. - С. 105-113. (Translate)
- Osypenko S., Tovma О. Methodical aspects of managing enterprise value. - С. 114-124. (Translate)
- Melushova I., Vivdenko M. Adaptation and adaptive enterprise management: theoretical aspects. - С. 124-133. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Yesinova N., Sabeckaja N. Aspects of state regulation of labor incomes. - С. 134-140. (Translate)
- Esinova N., Startseva V., Nikitina Е. The problem of adaptation of university students based on social parthership. - С. 141-146. (Translate)
- Androsova T., Chernуshova L., Kozub V. European experience of clusters’ development. - С. 147-155. (Translate)
- Chernega O., Ditrich I., Bondarchuk М. Trends in the world aquaculture of hydrocole of plant origin. - С. 155-167. (Translate)
- Zаrеtsкаya L., Кulinich О. The mechanism of state regulation in higher education. - С. 168-179. (Translate)
- Pominova І. Evolution of the role of higher education in the current economic system. - С. 180-190. (Translate)
Section 4
Section 4 Management and marketing
- Pichuhina T., Zabrodskaia L., Zabrodskaia A., Sharapova E. Enterprise information strategy: approaches to the essence determination. - С. 191-202. (Translate)
- Bubenets I., Kozub V., Artemenko V., Chatchenko O. Innovative marketing principles of multinational corporations development. - С. 203-212. (Translate)
- Tkachenko O., Tkachova S., Timchenko О., Olshanskiy О. Labor motivation system in restaurant business enterprises from the perspective of ersonnel. - С. 213-226. (Translate)
- Zhegus O. Marketing innovation as a prerequisite of businees development. - С. 227-238. (Translate)
- Sobolev V. Effectiveness marketing simulation for retailers. - С. 238-251. (Translate)
- Shalko V., Zakharov V. Changes of management paradigm in the context of transformation of power, authority and influence forms. - С. 252-258. (Translate)
- Brytanska N., Levitska I. Main directions improve the efficiency of enterprises of sugar industry. - С. 259-268. (Translate)
- Bokovets V. Features of corporate operation of the enterprises. - С. 268-279. (Translate)
- Kucherenko V. Trends in export-import activity of wine industry. - С. 279-292. (Translate)
Section 5
Section 5 Scientific grounds of humanitarian training of students
- Borysova A., Kolesnyk A., Arkhypova V., Manuyenkova O. Playing projecting as one of main elements of foreign languages teaching. - С. 293-301. (Translate)
- Borysova A., Kolesnyk A., Manuyenkova O., Belikova O. Methods and techniques of foreign language teaching. - С. 302-212. (Translate)
- Kolesnyk A., Belikova O., Manuyenkova O. Organization of students’ self-study in the process of foreign language studing with use of internet-resources. - С. 212-224. (Translate)
- Kravtsova T. Teaching foreign students abstracting scientific articles using professionally oriented texts. - С. 325-330. (Translate)
- Kravtsova T., Injuhina A., Muraviova O. Influence of adaptational factors on successful studying of foreign students. - С. 330-339. (Translate)
- Dibrova V., Voloshin P. Visual modeling in scientific research, the development of foreign languages and on practical training. - С. 339-349. (Translate)
- Petrova L., Chernyh M. Taking into account the individual characteristics of students of KSUFT as a way of optimal physical qualitits. - С. 349-357. (Translate)
- Moskaliov V., Rusanov M. Optimization of the process of warm-up in football for the students in sports improvement groups. - С. 358-369. (Translate)
- Kudriashov I., Artyugin A., Rusanov M. Healthy life-style formation and the problem of physical fitness of students from KHSUFT. - С. 369-377. (Translate)
- Sapozhnikova L. The influence of forming word picture of the semantics of lingual culture words and sensor vocabularys. - С. 337-384. (Translate)
Edition 1 (21)
Section 1
Section 1 Accounting, analysis and audit
- Yancheva L., Baranova A., Kashperska A. Internal control: organizational and methodical aspects. - С. 7-18. (Translate)
- Krutova A., Nesterenko О., Korobkinа I. Military tax calculation and accounting features. - С. 19-29. (Translate)
- Goroshanskaya E., Garkusha N., Kaschena N. Comprehensive evaluation of the company's capital subject to the taxonomic method. - С. 30-40. (Translate)
- Chernikova І., Yakuba E. About features selection information programs of accounting in management market structure. - С. 40-51. (Translate)
- Levina M. Role of the hotel industry in the transaction sector of the economy. - С. 51-62. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Chorna M., Khandybora O. Classification of elements of motivation enterprise personnel. - С. 63-72. (Translate)
- Chorna M., Shumilo O. Application of the theory of functional systems in creation of a system of retail company economic security. - С. 73-82. (Translate)
- Krasnokutska N., Bubenets I., Artemenko V. Evaluation of internal entrepreneurial climate in trade enterprises. - С. 82-92. (Translate)
- Krutova A., Staverskaya Т., Shevchuk I. The problems of the enterprises' financial safety. - С. 93-105. (Translate)
- Dr. Hatim Abd-Alkrim Zgheel. Small and medium enterprises (SMES) and their role in economic and social development. - С. 106-119. (Translate)
- Vlasova N., Mikhailova E. Criteria and indices of the effectiveness of circulating assets formation in retail trade enterprises. - С. 119-128. (Translate)
- Milash I. Historical evolutionary theory of management expenses of the enterprise. - С. 128-136. (Translate)
- Zubkov S., Kolesnyk A. Methodical approach to the formation of organizational and economic mechanism for mobilization of the enterprise’s resource potential. - С. 136-147. (Translate)
- Shinkar S., Smirnova P. Value-oriented implementation of resource potential management in trade enterprise. - С. 147-159. (Translate)
- Smol'nyakova N., Volosov A. The features of the intellectual capital as factor of competitiveness ensuring. - С. 159-167. (Translate)
- Vavdiichyk I. Research of performance and efficiency of managing commodity resources of retail enterprises. - С. 168-178. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Yesinova N., Primachenko D. Monitoring of social-labour relations in Ukrainian. - С. 179-190. (Translate)
- Yesinova N., Shylova J. Analysis of youth labour market Ukraine. - С. 190-200. (Translate)
- Davydova І. Influence of production intellectualization on the contents and conditions of employment. - С. 201-207. (Translate)
- Pechenka О., Velichko K., Antonenko D. Аnalysis and ways of increasing of international competitiveness of Ukraine in the modern conditions of globalization. - С. 208-215. (Translate)
Section 4
Section 4 Management and marketing
- Maluk L., Varypaev A., Varypaeva L. Theoretical basis and general principles of safety services in the hotel. - С. 216-222. (Translate)
- Yatsun L., Seliutin V., Seliutin S. Forming of system of strategic management in enterprise foreign economic activity. - С. 223-234. (Translate)
- Varypaev A., Varypaeva L. Philosophical aspects of consumer behavior. - С. 234-240. (Translate)
- Davydova O. Improvement of the enterprises’ activity in the hospitality industry in the conditions of their innovative and technological development. - С. 241-256. (Translate)
- Voloshin P., Uvarov S. The economic efficiency of rehabilitation technologies intense for health-rehabilitation sphere and health-resort branch. - С. 256-266. (Translate)
- Pryadko О. Improvement of the organization of trade management and control by assortment in retail network. - С. 266-276. (Translate)
- Popova L., Mityaeva T., Lozinska A. Features of marceting market fast food. - С. 276-288. (Translate)
- Sinicina G., Zhegus O., Tarasov I., Chuyko L. Marketing research in the sphere of child and youth sport in Kharkiv. - С. 289-301. (Translate)
- Zhegus O., Partsyrna Т., Shevyakova V. The role of sports in providing social and economic regional development. - С. 302-312. (Translate)
- Kamneva A., Sulima O., Zelenkov A. Implementation of balanced scorecard in industrial enterprises in a modern market economy. - С. 313-321. (Translate)
- Sobolev V. The essence of marketing effectiveness in system of managing marketing activity of the enterprise. - С. 322-334. (Translate)
- Ustian A. Application of cognitive psychology's propositions in marketing theory. - С. 334-342. (Translate)
- Korzh N., Fedulova I. Corporate capital management on the life-cycle positions. - С. 343-358. (Translate)
Section 5
Section 5 Scientific grounds of humanitarian training of students
- Borysova A., Piliugina I., Kravchenko A. Organization and control of self work for foreign students at studying chemical disciplines. - С. 359-366. (Translate)
- Borysova A., Kolesnyk A., Arkhypova V. Formation of positive communicative system during training. - С. 367-377. (Translate)
- Kolesnyk A., Manuyenkova O. The essence of content of foreign language teaching. - С. 377-384. (Translate)
- Budanova I., Budanova O. Some points of monologue speech training in the sphere of specialty. - С. 385-396. (Translate)
- Muraviova O., Kravtsova T., Korol A. The use of a network tecknology for the development of a distance course on english language. - С. 397-405. (Translate)
- Muraviova O., Kravtsova T., Korol A. Quantitative units of modern english language. - С. 405-413. (Translate)
- Podvorna L., Kondratenko M. English borrowings in french, their character and classification. - С. 413-421. (Translate)
2014 year
Edition 2 (20)
Section 1
Section 1 Accounting, analysis and audit
- Belebeha I., Yancheva I., Yanchev V. The theoretical and methodical frameworks and practical basis of application of ifrs in Ukraine. - С. 7-15. (Translate)
- Krutova A. Perspectives of the harmonization of the accounting in Ukraine under tax reform conditions. - С. 15-25. (Translate)
- Кrutova А., Staverskaya Т. Screenwriting approach to prognostication and planning of income of the enterprises. - С. 25-36. (Translate)
- Sidorova T., Lysak G. Approaches to financial stability management analysis of enterprises. - С. 37-45. (Translate)
- Garkusha N., Rudenko I. Methodical toolkit for the evaluation of the competitiveness of enterprise products. - С. 46-54. (Translate)
- Geyer E. Directions of deferred taxes analysis and use of its results for decision making. - С. 55-67. (Translate)
- Tarasova T. Functional models of accounting and analytical support of management. - С. 67-80. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Chorna M., Kushnir T., Makovoz O. Regional dimension economic security state. - С. 81-89. (Translate)
- Chorna M., Dotsenko K. Problems of innovation activity of enterprises of the textile industry. - С. 89-98. (Translate)
- Krasnokutska N., Bubenets I., Artemenko V. System model for the evaluation of trade enterprises entrepreneurial potential. - С. 98-109. (Translate)
- Oleinik A., Smol'nyakova N., Mykhailova O. Systematization of methodological approaches and methods of norms setting of circulating assets of trade enterprises. - С. 110-123. (Translate)
- Kozub V. The model of estimation of the quality of trade enterprises financial results. - С. 124-134. (Translate)
- Zubkov S., Kolesnyk A., Agu Bokli Chebuike. Methodical aproach to the selection of the corporate strategy of retail chain taking into account priority values. - С. 135-147. (Translate)
- Bezpartochnyi M. Basic directions of improving the legal framework of functioning and regulation of trade enterprises. - С. 148-160. (Translate)
- Timchenko O. Retail turnover within the system of indices of trade enterprises activities. - С. 160-166. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Yesinova N., Harchenko D. Intellectual capital: the new view of intangible assets. - С. 167-173. (Translate)
- Yesinova N., Vereshchaka A. Formation of labor potential of workers. - С. 173-180. (Translate)
- Yesinova N., Sahniuk A. Employment in the labor market: realities and forecasts. - С. 181-189. (Translate)
- Yesinova N., Ol’khova P. Stimulation of labour activity of personnel. - С. 190-196. (Translate)
- Zаrеtsкаya L., Кulinich О. The role of education in economic development. - С. 197-207. (Translate)
- Kovalyova Y. Integrated approach to the logistics' formation on the trade interprises. - С. 207-216. (Translate)
Section 4
Section 4 Management and marketing
- Pichugina T., Tkachova S., Tkachenko O., Chatchenko O. Peculiarities of elaboration and implementation of a competitive strategy for a restaurant enterprise. - С. 217-227. (Translate)
- Pichuhina T., Zabrodskaia L., Zabrodskaia A. Development of crisis: sequence and features of management in enterprise. - С. 228-240. (Translate)
- Olshanskiy O. Shaping the service quality policy in tourist enterprises. - С. 240-250. (Translate)
- Zhegus O., Sobolev V. Methodical aspects of planning the development of retail trade network. - С. 250-262. (Translate)
- Voloshin P., Dombrovskaya Yu. The use of modern rehabilitation technologys for the improvement of quality sanatorium services and hospitality management. - С. 262-271. (Translate)
- Korzhenko K. Design of efficient operation of retailers franchising. - С. 272-281. (Translate)
- Artemova A., Kakayeva H. Improving the efficiency of the enterprise by optimizing resource potential. - С. 282-287. (Translate)
- Gvazava N. Motivation and its influence on modern state employee personality formation. - С. 287-299. (Translate)
- Bezginova L., Zabrodskaya L., Shved S., Yarotskaya E. Enterprise strategic management models. - С. 300-308. (Translate)
- Grin'ko A., Bezginova L., Sharapova E., Shcherban A. Methodological approach to the efficiency usage evaluation of the enterprise financial potential. - С. 308-317. (Translate)
Section 5
Section 5 Scientific grounds of humanitarian training of students
- Petrova L., Maksimova N. Physical endurance as a guarantee of mental performance. - С. 318-327. (Translate)
- Kravtsova T., Korol A., Muraviova O. Professionally oriented reading as a source of lexical and communicative competence of foreign students. - С. 327-336. (Translate)
- Kravtsova T., Korol A., Muraviova O. Using of interdisciplinary approach in teaching russian as a foreign language for the students of the fourth year (teaching abstracting). - С. 337-345. (Translate)
Edition 1 (19)
Section 1
Section 1 Accounting, analysis and audit
- Yancheva L., Akimova N., Boitchenko N., Naumova T. Conceptual approach to organization and methods of conducting internal audit of accounts oncommodity transactions. - С. 7-18. (Translate)
- Bochulia T., Shtal T. Structurization of accounting system on the basis of adaptive architecture. - С. 19-31. (Translate)
- Kotenko L., Fadeyevа G. Analysis of problems and prospects of the operation of the simplified taxation system in Ukraine. - С. 31-40. (Translate)
- Kaschena N., Tsukanova O., Garkusha N. The economic analysis method: nature and elements. - С. 40-51. (Translate)
- Garkusha N. Conseptual framework of managing costs of the enterprise. - С. 51-64. (Translate)
- Yanchev A., Kiril’eva L., Toporkova O., Kiril’eva D. Theoretical foundations of the organization of accounting at the enterprises of hospitality industry: the international aspect. - С. 65-73. (Translate)
- Akimova N., Naumova T., Boichenko N., Horbatiuk N. Organizational and methodological aspects of service accounting of off-premise catering in enterprises of restaurant industry. - С. 73-86. (Translate)
Section 2
Section 2 Economics of catering and trade enterprises
- Chorna M., Zhuvagina I., Goritsyn D. Principles for evaluating investment potential retailers. - С. 87-96. (Translate)
- Krasnokutska N., Ryshkova Y. Stakeholder theory: basic provisions and field studies. - С. 96-104. (Translate)
- Grosul V., Koliesnik T. The influence of indirect factors of the external financial environment on the formation of the financial strategy in retail enterprises. - С. 104-112. (Translate)
- Grosul V., Fylypenko О., Golovanova S. Approaches to structurization of resource potential of enterprises. - С. 112-123. (Translate)
- Vlasova N., Mikhailova E. Peculiarities of the circulating assets formation in the different formats of the retail trade enterprises. - С. 123-134. (Translate)
- Smol'nyakova N., Volosov A. Systematization of methodical approaches to the estimation of realization of resource potential of trade enterprises. - С. 135-147. (Translate)
- Zubkov S. The indicies of evaluation of effectiveness of elements of resource potential of a trade enterprise. - С. 147-158. (Translate)
- Dyadyuk М. Risk sustainability of trade enterprises as a component of an integrated system of risk management. - С. 158-168. (Translate)
- Ivanyuta O. Theoretical bases of activity of trade enterprises in the financial market. - С. 169-178. (Translate)
- Balaban P., Balaban N. Trade market transformation in the countryside. - С. 178-189. (Translate)
Section 3
Section 3 Economic theory and foreigtn economic activity
- Yesinova N., Rarova I. Employment problems of young specialists. - С. 190-198. (Translate)
- Кulinich О., Zаrеtsкаya L. Education as a factor of social-economic development. - С. 199-208. (Translate)
- Pechenka O., Velichko K., Vivdenko M. Foreing direct investment of the economy of Ukraine. - С. 208-216. (Translate)
- Нeber N. Theoretical basis of personnel management in trade enterprises. - С. 216-225. (Translate)
Section 4
Section 4 Management and marketing
- Sardak O. Research of conceptual approaches in the field of strategic personnel-management. - С. 226-235. (Translate)
- Piatnytska G., Predein A., Riabova O. Competitive advantages: definitions and sources of formation. - С. 235-248. (Translate)
- Artemenko V., Bubenets I. Marketing channels of a commercial enterprise: the essence and peculiarities of the formation. - С. 248-254. (Translate)
- Pryadko О. Market research washing cosmetic-hygiene market. - С. 254-264. (Translate)
- Olshanskiy O. Problems of international standards of quality in operating activities hotel. - С. 264-273. (Translate)
- Zhegus O., Sobolev V. Peculiarities of development of retail food network in Ukraine. - С. 273-284. (Translate)
- Shtal T., Tyshchenko О. Development of metrics of indexes of diagnostics of efficiency of the use of social marketing is in retail business. - С. 284-297. (Translate)
Section 5
Section 5 Scientific grounds of humanitarian training of students
- Borysova A., Arkhypova V., Kolesnyk A. Theoretical grounds of applying case-study as an efficient method of teaching a foreign language in a high educational establishment. - С. 298-308. (Translate)
- Kolesnyk A., Manuyenkova O. Factor of sels-study as one of the basic stage of successful teaching of foreign language. - С. 308-315. (Translate)
- Petrenko N. Trade school in the business education in Naddnipryanska ukraine (late XIX – early XX centuries). - С. 316-325. (Translate)
- Muraviova O., Kravtsova T., Krupei M. Functioning of english quantitative words. - С. 325-334. (Translate)
- Savateeva L., Muraviova O. Replenishment of modern english vocabulary. - С. 335-343. (Translate)
- Kravtsova T., Muraviova O. Teaching abstracting scientific articles of economic orientation at the lessons of russian as a foreign language. - С. 344-350. (Translate)
- Podvorna L., Kondratenko M. Using interactive technologies in students majoring in economics economic terms. - С. 350-359. (Translate)
- Kravtsova T., Korol A. Analysis of the main adaptation moment and factors that have influence on education of foreign students in Ukraine. - С. 360-368. (Translate)
- Kudriashov I., Artyugin A. Persisitence as an integrating factor of students’ health and work capacity. - С. 369-375. (Translate)
- Plyasheshnik A., Levchenko M., Moskaliev V. The organizational and pedagogical fundamentals of students' self-study in physical education. - С. 376-384. (Translate)
- Lytvynchuk О. The essence of health-sport tourism as a way of maintenance of students’ health retaining. - С. 384-395. (Translate)
Archive
2020 year
Edition 2 (32)
Section 1
Section 1 New technologies of food products
- Pogarskaya V., Pavlyuk R., Kotuyk T., Yurieva O., Pogarskiy A., Balabai K. Development of a new method and nanotechnologies for production of plant additives from chickpea for the production of healthy products. - С. 7-23. (Translate)
- Deinychenko L., Zakharov V., Roman T., Zorin M. Technology of shortbread cookies with pumpkin seeds flour. - С. 23-32. (Translate)
- Bokovets S., Pertsevoi F., Melnyk O., Gurskyi P., Marenkova T. Features of the new chocolate bar technology. - С. 32-41. (Translate)
- Pavlyuk R., Pogarskaya V., Abramova T., Maksymova N., Yurieva O., Loseva S. Development of healthy waffle confectionery of the new generation and filling, which contribute to strengthening immunity. - С. 42-56. (Translate)
- Bilenka I., Lazarenko N. Elements of a molecular kitchen in production of functional desserts and their quality indicators Technology of zefir production with use of fruit paste. - С. 56-66. (Translate)
Section 2
- Cherevko O., Deinychenko G., Dmytrevskyi D., Guzenko V., Heiier H., Tsvirkun L. Application of membrane technologies in modern conditions of juice production. - С. 67-77. (Translate)
- Paziuk V. Directions of increasing the energy efficiency of the seed grain drying process. - С. 77-85. (Translate)
- Horielkov D., Postnov G., Nechyporenko I., Liashenko B. Organization of a heat recovery system for use in restaurant establishments. - С. 85-94. (Translate)
- Lysenko О., Gyrych S., Bandura V. Functional and technological features of fillings used in the confectionery industry. - С. 95-105. (Translate)
- Cherevko O., Mykhaylov V., Zagorulko O., Zahorulko A., Kasabova К. Innovative methods of production of fruit and berry semi-finished products for health purposes. - С. 106-118. (Translate)
- Chervonyi V., Kononykin V., Perekrest V., Bondarenko O. Problems of introducing waste-free technology for processing pond fish and ways to solve them. - С. 118-126. (Translate)
Section 3
Section 3 Improvement of food products quality
- Oliinyk S., Bolkhovitina O., Samokhvalova O., Shydakova-Kameniuka O. Imrovement of the sunflower halva technolody with the use of grape seeds powder. - С. 127-139. (Translate)
- Yevlash V., Gazzavi-Rogozinа L., Gurikova I. Improvement of antianemic soft milk jelly technology. - С. 139-150. (Translate)
- Deinychenko L., Roman T., Kravchenko Т. Imrovement of the sunflower halva technolody with the use of grape seeds powder. - С. 150-161. (Translate)
- Bunyak О., Sots S. Development of extruded products from starch-containing raw materials with vegetable additives. - С. 161-172. (Translate)
- Demydova A., Аksonova O., Piven О. Degumming of sunflower oil with degumming agents based on flour. - С. 173-183. (Translate)
- Pertsevoi F., Hurskyi P., Kondrashyna L., Kamsulina N., Murlykina N., Melnyk O., Omelchenko S. Determination of recipe components interaction of whipped flour semi-finished products under transglutaminase enzyme presence. - С. 184-198. (Translate)
- Pertsevoi M., Samilyk M., Marenkova T., Bidiuk D. Study of functional and technological properties of gelatin solutions and gels. - С. 198-212. (Translate)
- Hrevtseva N., Brykova T., Gorodyska O. Influence of grape powders on the quality and properties of confectionery products. - С. 212-220. (Translate)
- Mykhailov V., Оnyshchenko V., Pak A., Pak A. Determination of rational temperature and thermal coagulation duration of glued natural casings. - С. 121-132. (Translate)
Edition 1 (31)
Section 1
Section 1 New technologies of food products
- Aksonova O., Gubsky S., Torianik D., Murlykina N. Technology of curd cake with suclarose as highly effective sweetener. - С. 7-20.(Translate)
- Biletska Y., Plotnikova R. Justification of using enriched bean flour during the production of sausages. - С. 21-32.(Translate)
- Gazzavi-Rogozinа L. Methods for determining insects and ticks in stock products. - С. 32-39.(Translate)
- Goralchuk A., Omel'chenko S., Kotlyar О., Riabets O., Golovina L. Development of formulations cream of oleogel-based for replacement of solid fat. - С. 40-53.(Translate)
- Zahorulko A., Zagorulko A., Kasabova K., Shmatchenko N. Technology of zefir production with use of fruit paste. - С. 54-64.(Translate)
- Okhotska M., Volovyk T., Kaprelyants L. Impact study of a vegetable biopolymeric complex on the physiological activity of propionicacid bacteria. - С. 64-75.(Translate)
- Zagorulko О., Zahorulko A., Sashnova M., Lavruk V., Ibaiev E. Research of structural and mechanical properties and quality indicators of the developed fruit and vegetable paste. - С. 75-84.(Translate)
- Kraevska S., Prokhor O., Chepel N. Bioactivated lion seeds in the technology of lactose-free yoghurt with stevia extract. - С. 85-97. (Translate)
Section 2
- Deinychenko G., Dmytrevskyi D., Perekrest V., Lazurenko R. Development of the combined machine for apple puree preparation. - С. 143-155. (Translate)
- Tereshkin O., Horielkov D., Dub V. Technical and technological aspects of heat processing of eggplants. - С. 143-155. (Translate)
- Mikhaylov V., Babkina I., Shevchenko A., Prasol S. Development of the assortment of meat culinary products based on vegetable raw materials with the use of electric-contact heating. - С. 143-155. (Translate)
- Deynichenko G., Guzenko V., Mazniak Z., Omelchenko О.,Melnik О. Analytical overview of the technologies of sunflower processing in pectine concentrates. - С. 143-155. (Translate)
- Horielkov D., Myronenko V., Tsvirkun L., Heiier H. Researches of the process of cutting of the esophesopula as a component of the process of its cleaning. - С. 143-155. (Translate)
- Stadnyk I., Pankiv Ju., Chorna N., Lisovska T. Discrete-pulse mixing of flour components. - С. 143-155. (Translate)
Section 3
Section 3 Improvement of food products quality
- Hrevtseva N., Bielikova V. Imrovement of the sunflower halva technolody with the use of grape seeds powder. - С. 172-182. (Translate)
- Piliugina I., Artamonova M., Torianik D. Optimization of the marchmallow recipe composition with antocian additives. - С. 182-193. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Dubinina A., Letuta T., Frolova T., Skyrda O., Belyaeva I., Ророva Т. Substantiation of the film-forming composition for eggplant fruits treatment before storage. - С. 194-209. (Translate)
- Khatskevych Yu., Sherbakova T., Selyutina G. Changes in the content of vitamin e during the mayonesis storage on the basis of blended oils. - С. 210-218. (Translate)
2019 year
Edition 2 (30)
Section 1
Section 1 New technologies of food products
- Goralchuk A., Andreeva S., Dikhtiar A., Riabets O., Chekanov M. The prospects of trans fats replacement in food products. - С. 7-23. (Translate)
- Kamsulina N., Zhelieva T., Pavlova О. Study of sunflower functional and technological protein properties. - С. 24-35. (Translate)
- Kholobtseva I., Serik M., Samohvalova O. Improvement of the technology of a pastry semi-finished product enriched with digestable calcium compounds. - С. 35-47. (Translate)
- Bolshakova V., Dromenko О., Оnyshchenko V., Yancheva M. Improvement of the technological process to manufacture choppedsemi-finished products from poultry (naggets). - С. 47-59. (Translate)
- Dzyuba N., Kashkano M., Kalugina I., Oliynik M. Analysis of modern technologies of production of sweet dishes for health-improving nutrition. - С. 59-71. (Translate)
- Hnitsevech V., Honchar Yu., Romanenko R. Research of microstructure of milk whey processing products. - С. 72-83. (Translate)
- Kondrashyna L., Bidyuk D., Gurskyi P., Pertsevoi F., Bokovets S. Investigation of the influence of technological factors on foaming properties of gelatin solutions. - С. 83-95. (Translate)
- Kasabova K., Zahorulko A., Zahorulko O., Shmatchenko N. Use of three-component fruit and berry semi-finished products in musse cakes technology. - С. 95-111. (Translate)
- Biletska Ya., Plotnikova R. Research of the chemical composition and the content of the accumulated iodine in soybeans. - С. 111-121. (Translate)
Section 2
- Deynichenko G., Guzenko V., Dmytrevskyi D., Tsvirkun L., Kravchenko T. Prospects for the use of membrane technologies for the processing of dairy raw materials. - С. 122-133. (Translate)
- Cherno N., Ozolina S., Bytka T. Hydrolyses of arabinoxilane corn as a factor of influence on papain activity. - С. 133-143. (Translate)
- Biletsky E., Petrenko O. Aspects of determination of hydraulic resistance of power fluids. - С. 143-155. (Translate)
Section 3
Section 3 Improvement of food products quality
- Mykhailov V., Оnyshchenko V., Bolshakova V., Inzhyyants S. Modifications of structural-mechanical properties of glued intestinal casings of fried sausages. - С. 156-167. (Translate)
- Pogarskaya V., Pavlyuk R., Pogarskyi A., Dudnyk E., Kotuyk T., Loseva S. The processes of cryomechanochemistry and cryomechanodestruction during the processing of chlorofill-containing vegetables into the healthy nanoproducts. - С. 167-183. (Translate)
- Deynichenko G., Zolotukhina I., Byelyayeva I. Rationale for choosing soft-serve whey ice cream stabilizer. - С. 183-192. (Translate)
- Pavlyuk R., Pogarskaya V., Balabai K., Loseva S., Maximova N. Cryomechanochemistry and cryomechanodestruction of biopolymers in food nanotechnologies during the processing of plant inulin-containing raw materials into the healthy additives. - С. 192-211. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Dubinina A., Letuta T., Frolova T. The effect of storage conditions on the microbiot and mycobiot of the tomato fruit phyllosphere. - С. 220-232. (Translate)
- Dubinina A., Letuta T., Novikova V. Monitoring of the influence of plant raw material on etiological factor of cherry diseases. - С. 220-232. (Translate)
Edition 1 (29)
Section 1
Section 1 New technologies of food products
- Botshtein B., Chorna N. Basic principles of the development and implementation of F&B-concept of the kitchen thematic restaurant. - С. 7-18. (Translate)
- Lisovska T., Chorna N., Botshtein B., Dobrotvor I. Development of the technology of sponge gluten-free semi-finished product based on the corn extruded flour. - С. 18-32. (Translate)
- Zaparenko A., Diakov A., Savytska A., Borysova A. Technology of chopped meat products with the use of ostrich meat. - С. 32-43. (Translate)
- Tsykhanovska I. Improvement of the technology of oatmeal cookies by adding food additive «Magnetofood» on the basis of two- and threevalent iron to the recipe. - С. 43-55. (Translate)
- Xiaoqing Qu, Nazarenko Yu., Bo. Li Promising areas of use of soybean peptide in the production of yogurt. - С. 55-63. (Translate)
- Synenko T., Dubova H. Characteristics of aromatic descriptors of products of rectification of whey. - С. 63-74. (Translate)
Section 2
- Cherevko A., Mayak O., Kostenko S., Sardarov A. Experimental and simulation modeling of the heat exchanche process while boiling vegetable juice. - С. 75-85. (Translate)
- Deynichenko G., Guzenko V., Dmytrevskyi D., Perekrest V., Rivnyi K. Analytical characteristics of waste-free processing of fruit and berry raw materials. - С. 85-95. (Translate)
- Potapov V., Yakushenko E., Stoyan E. Technology of application of hydrophobic coating on mass-exchange modules of dryers for drying plant raw materials. - С. 95-102. (Translate)
- Deynichenko G., Guzenko V., Omelchenko O., Melnik O., Malych V. Intensification of the process of extracting pectin from sugar production wastes. - С. 102-114. (Translate)
- Tormosov Y., Saienko S. Modeling loss of energy in infrared devices of food industry. - С. 114-124. (Translate)
- Mikhaylov V., Shevchenko A., Babanov I., Babanova E. Investigation of butter production process for the improvement of periodic butter manufacturers. - С. 124-134. (Translate)
- Tolchinsky Ю., Litvinenko Е., Solovey V., Babkina I. Model of external mass transfer in the system of quasi-flat particles. - С. 134-147. (Translate)
- Zahorulko A., Shmatchenko N., Zahorulko O., Kasabova K. The use of three-component fruit and berry semi-finished products in the technology of marmalade products. - С. 148-157. (Translate)
Section 3
Section 3 Improvement of food products quality
- Samohvalova O., Oliinyk S., Lapitskaja N., Stepankova G., Bondarenko M. The effect of extraction cake of oat germ on the structural and mechanical properties of rye-wheat dough and the quality of bread. - С. 158-171. (Translate)
- Ukrainets A., Bolshak Yu., Marinin A., Svyatnenko R., Poznyakovsky S. Theoretical and empirical estimation of changes in the structural and energy condition of physical author of water and their biological implications. - С. 172-184. (Translate)
- Shidakova-Kamenyuka E., Shkliaiev O., Stepankova G. The effect of chia seeds on qualitative characteristics and chemical composition of cream-whipped candies. - С. 185-199. (Translate)
- Strashynskiy I., Fursik O., Ryshkanych R., Romazan A. Quality of pork process by "Ternopilskiy meat-packing factory" LLC. - С. 199-214. (Translate)
- Dubinina A., Lenert S., Letuta T., Nepochatyh T., Shcherbakova I. Mykotoxins in plant raw materials. - С. 215-228. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Dubinina A., Letuta T., Novikova V. Subhronic research of extracts based on chitosan for stone fruits. - С. 229-239. (Translate)
- Tormosov U., Stoyan E., Yakushenko E. The problem of minimizing the summary area of mobile interruptions at a linear placement of geometric objects. - С. 239-247. (Translate)
- Gubsky S., Dobrovolska O., Aksonova O., Zhelezniak Z., Evlash V. Degradation kinetics of l-ascorbic acid in food matrix of jelly during storage. - С. 248-264. (Translate)
- Ovsiannykova L., Sokolovskaya O., Valevskaya L., Horishna I., Yurkovska V. Research of the grain temperature of millet when stored in metal silos. - С. 265-275. (Translate)
2018 year
Edition 2 (28)
Section 1
Section 1 New technologies of food products
- Pavlyuk R., Pogarskaya V., Pavlyuk V., Telenkov A., Pogarskiy A., Kakadii I., Stukonozhenko T. Nanotechnology of healthful products «NatureSuperFood» and vegetble ice cream (sorbets) with a record content of BAS for immunoprohylaxis. - С. 7-31. (Translate)
- Zhelieva T., Yancheva M., Grinchenko O. Research on biological value of frozen semi-finished ground meat products using the «KrioMeat» formulae when stored. - С. 31-45. (Translate)
- Нolovko M., Нolovko T., Prymenko V. Amedical and biological researches of selenium-protein dietary additive and sauce with its use. - С. 45-55. (Translate)
- Bolshakova V., Dromenko О., Оnyshchenko V., Yancheva M. Improvement of the receptoral composition of chopped semi-finished products from poultry (naggets). - С. 56-67. (Translate)
- Ryzhkova T., Dyukareva G. Improving quality of cereal grain cream under the influence of the inoculum, enriched in the preparation «Betaviton». - С. 67-80. (Translate)
- Dzyuba N. Development of recipe cottage cheese maffin «Snowball». - С. 80-89. (Translate)
- Bunyak E., Valevskaya L., Sots S. Competitiveness of extruded grains on the basis of grain cereal grain. - С. 90-97. (Translate)
- Bilenka I., Lazarenko N., Zolovska O. Investigation of the fermentation process of Jerusalem artichoke tubers. - С. 97-107. (Translate)
- Kravchenko M., Yaroshenko N., Mihailik V. Meal of oil cultures in the technology of flour confectionery products. - С. 107-115. (Translate)
Section 2
- Deynichenko G., Guzenko V., Mazniak Z., Perekrest V., Burhar S. Development of aparature decoration for the production of concentrates from non-fat dairy raw materials. - С. 116-124. (Translate)
- Torianyk D., Dyakov A., Pavluk I. Features of determining the moisture content of food product by NMR method. - С. 125-136. (Translate)
- Potapov V., Borysova A., Pedorych I. Analysis of equipment for producing powdered food products. - С. 136-148. (Translate)
- Dmytrevskyi D., Horielkov D., Lazurenko R., Procenko O. Development of equipment for implementation of the combined process of Jerusalem artichoke peeling. - С. 148-155. (Translate)
- Pazyuk V. The substantiation of drying regimes of seeds of seed pump seeds with convective heat supply. - С. 155-165. (Translate)
- Tsvirkun L., Tsvirkun S. Automatic support of objects driving on conveyor on video signal in conditions of food industry. - С. 165-177. (Translate)
- Postnov G., Chervonyi V., Maksimenko M., Hulyi A. Improving the method of obtaining fish broth from pond fish. - С. 177-186. (Translate)
Section 3
Section 3 Improvement of food products quality
- Mykhailov V., Khareba O., Prasol S., Shevchenko A., Miroshnik K. Researches of quality paste indicators on the basis of spiric vegetables prepared with the use of UHF-heating under vacuuming conditions. - С. 187-196. (Translate)
- Deynichenko G., Guzenko V., Kirichenko Ju., Melnik O., Vidmickiy V. Determination of quality indicators of the ultrafiltration concentrate of skimmed milk. - С. 196-205. (Translate)
- Mykhailov V., Оnyshchenko V. Evaluation of physico-mechanical properties of glued intestinal films, plastified by glycerin. - С. 205-214. (Translate)
- Deinychenko G., Lystopad Т. Research of the content of toxic elements in berry sauces with iodine-containing additives. - С. 214-223. (Translate)
- Gorodyska O., Grevtseva N., Samokhvalova O., Bushtruk I. Technology of confectionary glaze with the use of grape powders as an alternative to cocoa powder. - С. 223-237. (Translate)
- Dubinina A., Letuta T., Frolova T., Sibiryakova E., Gritsenko О. Substantiation of the use of extracts from vegetable raw material for the pepper fruits storage. - С. 238-261. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Gubsky S., Dobrovolska O., Aksonova O., Evlash V., Zhelezniak Z. Determination of the content of l-ascorbic acid in fruit jelly. - С. 262-278. (Translate)
- Zakharenko V., Sorokina S., Akmen V., Smolensk А., Koliyenko S. Determination of inductivity of moist skin. - С. 278-291. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Domanova E., Shuliak I. Formation of consumer properties shower gels. - С. 364-377. (Translate)
Edition 1 (27)
Section 1
Section 1 New technologies of food products
- Pavlyuk R., Pogarskaya V., Kotuyk T., Dudnyk E., Pogarskyi A., Loseva S. Development of natural nanoproducts from bean and spicy vegetables for restaurant business enterprises for healthy food. - С. 7-21. (Translate)
- Deynichenko G., Guzenko V., Melnik O., Sheina A. Intensification of the process of ultraphiltration of defective milk. - С. 22-31. (Translate)
- Grynchenko N., Tyutyukova D. Investigation of skimmed milk influence on physical and chemical properties of cottage cheese. - С. 31-43. (Translate)
- Pertsevoi F., Bidyuk D., Dushenok D. Investigation of the influence of technological parameters of obtaining gels on the basis of animal proteins on their structural-mechanical properties. - С. 43-54. (Translate)
- Pavlyuk R., Pogarskaya V., Mikhaylov V., Pogarskyi A., Telenkov A., Loseva S. Determination of the BAR complex of chlorophyll containing vegetables and development of nanotechnologies of food for healthy food. - С. 55-78. (Translate)
- Pogarska V., Pavlyuk R., Kakadii I., Pogarskyi A., Stukonozhenko T., Telenkov A. A new word about the effect of steam-thermal and cryogenic treatment and mechanolisys on biopolimers and BAR fruits and vegetables during the obtaining of healthful nanoproducts. - С. 78-96. (Translate)
- Dorochovych А., Mazur L., Gubsky S., Evlash V. Technology of candy caramel with dietary-functional properties. - С. 96-111. (Translate)
- Bozhko N., Tishchenko V., Pasichniy V., Verteleckaja N. Development of sausages from the peking duck meat. - С. 112-122. (Translate)
- Pertzevoy F., Bidyuk D., Koshel O. Analytical substantiation and choice of binary combination of polysaccharides for thermostenic milk-containing stuffing. - С. 122-133. (Translate)
- Pogarska V., Pavlyuk R., Dudnyk Е., Kotuyk T., Pogarskyi A. Innovative technologies of healthy sauces-dressings with the use of cryoadditives from spicy vegetables without synthetic components. - С. 134-147. (Translate)
- Husarova O. Influence of different types blanching apples on drying process for crisps production. - С. 147-156. (Translate)
- Botstein B., Chorna N. Development of the technology of coffee beverages with new structural properties. - С. 157-168. (Translate)
- Kapustian A. Research of lysis of lactic acid bacteria cells under the action of proteolytic enzymes. - С. 168-178. (Translate)
Section 2
- Mikhaylov V., Shevchenko A., Babkina I., Prasol S., Babanov I. Investigation of electrical indicators and kinetics of temperature during electro-contact processing of semi-finished products. - С. 179-189. (Translate)
- Deynichenko G., Guzenko V., Mazniak Z., Udovenko O., Omelchenko A. Creation of resource-saving equipment for the membrane treatment of food liquids. - С. 189-197. (Translate)
- Potapov V., Kostenko S. Simulation modeling of temperature kinetics of infrared frying of meat semi-finished products. - С. 197-204. (Translate)
- Mikhaylov V., Udovikova S., Chuiko L., Gaidar N., Borysova A., Zhdanovich O., Golovanova S. Material particle movement in a bucket with moving bottom of semi-circular shape. - С. 205-223. (Translate)
- Lebedynets I. Methods of constructing actuating mechanisms for weighing-and-packing machines and food production automatics. - С. 224-230. (Translate)
- Pazyuk V., Petrova Ζ., Dub V. Modern state of the problems of enhancing energy efficiency of the process of grain seeds drying. - С. 231-242. (Translate)
- Sheyina А., Khorolsky V. Method of investigating quality of cutting vegetable raw materials and determination of the factors of influence. - С. 243-254. (Translate)
Section 3
Section 3 Improvement of food products quality
- Ovsyannikova L., Valevskaya L., Grishсhuk Y., Evdokimova G. Influence of storage conditions on changes in the quality of new sorts of flax. - С. 255-268. (Translate)
- Shidakova-Kamenyuka E., Novik A., Rogovaya A., Savenko A. Evaluation of the influence of nutty oil meal on the quality of butter biscuits during storage. - С. 268-280. (Translate)
- Zhygunov D., Kovalova V. Improving baking quality of wheat flour. - С. 280-291. (Translate)
- Korzun V., Antonyuk І. Research of the quality of biscuit cake «Charm» with the enhanced biological value. - С. 292-303. (Translate)
- Cheliabiieva V., Sizayа O., Savchenko О. Getting pectin from squash currant to make marshmallows on the basis of gooseberries. - С. 303-317. (Translate)
- Chuiko M. Study of toffee quality indicators with the addition of non-traditional vegetative raw materials. - С. 317-325. (Translate)
- Grushetskiy R., Grinenko I., Khomichak L. Dietary supplement «Inulin with momordica charantia». - С. 325-332. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Pogozhikh M., Torianik D. Determination of physical propeties of the mixture in technological processes. - С. 333-343. (Translate)
- Ponomarova S., Iurchenko V., Aksonova O. Dispersion of fine dust from confectionery factory outside its sanitary protection zone. - С. 344-355. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Golovko N., Polupan V., Kolesnik V., Polupan Ya., Senatosenko A. Scientific substantiation of recipeural composition and improvement of consumer properties of liquid soap-scrub. - С. 356-364. (Translate)
- Dyukareva G., Pavlenko I. Order and peculiarities of the customs clearance and expertise of foreign-made gas-powered strimmers during the displacement across the customs border of Ukraine in the regime «Import». - С. 364-377. (Translate)
2017 year
Edition 2 (26)
Section 1
Section 1 New technologies of food products
- Pavlyuk R., Pogarska V., Maximova N., Balabai K., Loseva S., Kotyuk T. The carotenoid «Sunroll» buns vitaminized by natural nanoadditives for healthful nutrition. - С. 7-20. (Translate)
- Pogarska V., Mykhailov V., Poharskii O., Balabai K., Kakadii I. Stukonozhenko T. Natural healthful fruit and vegetable nanobeverages with а record amount of BAS for enterprises of restaurant business, tourism and fitness. - С. 21-36. (Translate)
- Pavlyuk R., Pogarska V., Tauber R., Pavlyuk V., Jasiurkowska M. Sensational facts and the discovery of hidden forms of protein in mushrooms during the obtaining of nanoproducts in an easily digestible form. - С. 37-54. (Translate)
- Snezhkin Yu., Husarova O. The determination of optimal modes of apples drying in the production of fruit crisps. - С. 55-63. (Translate)
- Neklesa O., Yarantseva Ye., Pyvovarov P., Vovk V., Kostugov K. Determination of water-consistent ability of food systems based on sodium alginate and polysaccharides - С. 64-76. (Translate)
- Kramarenko D., Hirenko N., Dub V. Research of emulsifying characteristics of additives of hydrobionts. - С. 77-85. (Translate)
- Kondratjuk N., Pyvovarov Y., Padalka A., Polyvanov Y. Rheological properties of food film-forming gels on the basis of uroconate polysaccharides. - С. 86-93. (Translate)
- Bozhko N., Tishchenko V., Pasichnyi V., Miz E. Development of sausages from the musk duck meat. - С. 94-104. (Translate)
- Odarchenko D., Sokolova E., Aksonova O., Ababova A. Determination of safety indicators of frozen fruit semi-finished products for the production of smoothies. - С. 104-116. (Translate)
- Dzyuba N., Valevskaya L., Kalugina I. Assessment of the competitiveness of the «Bulbashka» fantastic confectionery. - С. 116-128. (Translate)
- Zamorska I. Quality and cryoresistance of frozen strawberries pretreated in the solutions with structure-maintaining properties. - С. 129-136. (Translate)
Section 2
- Deynichenko G., Guzenko V., Melnik О., Perekrest V. Development of energy efficient equipment for drying hydrobinots (non-fish products of the sea). - С. 137-147. (Translate)
- Kiptela L., Zahorulko A., Zagorulko A., Liashenko B. Development of universal IR-dryer of organic natural raw material. - С. 147-155. (Translate)
- Potapov V., Petrenko O., Semeniuk D., Bilyi D. Constructive features of transcritical booster refrigeration systems. - С. 156-167. (Translate)
- Deynichenko G., Guzenko V., Mazniak Z., Udovenko O., Omelchenko О. Creation of resource-saving equipment for the extraction of plant raw materials. - С. 168-177. (Translate)
- Potapov V., Yakushenko E., Stoyan E. Mass exchange module for the implementation of the process of vegetable raw material drying. - С. 178-185. (Translate)
- Postnov G., Chervonyi V., Chelombitko V., Postnova О. Improvement of the method of obtaining water-fat emulsions for lubricating baking molds. - С. 186-193. (Translate)
- Mayak O., Sardarov A., Shershnev G. Study of heating in the processes of manufacturing separate concentrates from plant raw material. - С. 193-200. (Translate)
- Afukova N., Dmytrevskyi D., Horielkov D., Bondarenko R. Improvement of the combined process of jerusalem artichoke cleaning. - С. 201-210. (Translate)
- Samoichuk K. Acceleration of emulsion as a basic factor of hydrodynamic dispergating of milk fat phase. - С. 210-220. (Translate)
- Mykhailov V., Shevchenko A., Udovikova S., Gaydar N. Creation of the newest structures of the inclined bucket elevators through the modernization of the existing ones. - С. 221-233. (Translate)
- Myroshnichenko K., Batrachenko O. Rheological properties of the main types of minced meat processed into emulsifer. - С. 234-240. (Translate)
Section 3
Section 3 Improvement of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Lukyanchykov P., Borysova A. Provision of the nutrition diversity in durable nutrition system and cyclic diet creation. - С. 241-251. (Translate)
- Tsykhanovska I., Demidov I., Alexandrov A., Gontar T., Pavlotska L. Study of biologically active additive impact on lipids oxidation processes. - С. 251-262. (Translate)
- Оnishchenko V., Seljutina G., Dromenko O., Оnishchenko A. Research of quantitative and qualitative indicators in the technology of offal fried sausages. - С. 263-270. (Translate)
- Kamsulina N., Murlykina N., Budarina A., Pohorielov M., Bondarenko P. The study of hydrocolloid mixtures’ functional properties. - С. 271-284. (Translate)
- Koltunov V., Kalaida K. The speed of cooling sweet pepper fruit of technical stages of maturity. - С. 284-292. (Translate)
- Gumeniuk О., Gorodyska O., Кseniuk М. Semi-finished biscuit of high nutritional value with the addition of flexseed meal. - С. 292-301. (Translate)
- Rubanka K., Terletskaya V., Abramova A. Investigation of quality of dry extract root of ginger. - С. 301-310. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Movenko S., Borysova A. Two-stage filtration of the diets of disposable consumption for development of dietary systems. - С. 311-322. (Translate)
- Mikhaylov V., Babkina I., Shevchenko А., Prasol S., Yalinich S. Evaluation of quality indicators of products produced under the conditions of IR-heating in gas environment. - С. 322-334. (Translate)
- Tormosov U., Stoyan E., Yakushenko E. An approximate method for finding of a functional extremum on the set of permutations. - С. 334-344. (Translate)
- Evlash V., Kuznetsova T., Zhelezniak Z. Study of interaction of gelatine and vitamin C in model systems. - С. 345-354. (Translate)
- Kiptela L., Zahorulko A., Zagorulko A., Liashenko B. Analysis of disadvantages of the existing methods of determining food products quality by color. - С. 354-363. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Zаkhаrеnko V., Sorokina S., Akmen V. To the question of determining natural leather electrical conductivity. - С. 364-374. (Translate)
- Dubinina A., Sherbakova T., Khatskevych Yu., Lenert S., Borysova A. Technological factors impact on the color of plant raw material. - С. 374-390. (Translate)
- Dyukareva G., Romanyuk A. Peculiarities of preliminary documentary control and expertise of pastila in the foreign economic operations. - С. 391-407. (Translate)
Section 6
Section 6 Іnformation technologies in science and educational process
- Chagovets V., Chagovets M. Implementation of innovative approaches to learning with the use of information and communication technologies. - С. 408-417. (Translate)
Edition 1 (25)
Section 1
Section 1 New technologies of food products
- Pavlyuk R., Pogarska V., Balabai K., Loseva S. The impact of cryogenic freezing and non-enzymatic catalysis on destruction of inulin-proteic nanocomlexes of topinambour to monomers. - С. 7-27. (Translate)
- Mykhailov V., Оnishchenko V., Bolshakova V., Borysova A. Water absorption of intestinal membranes treated by vegetable tanning agents. - С. 27-34. (Translate)
- Pogozhikh N., Golovko T. Scientific substantiation of alimentary provision of homeostasis and mineral metabolism of the human body. - С. 35-50. (Translate)
- Каmsulina N., Dromenko O., Sioma M., Talashchenko M. Study of technogional properties of brine mixtures made by Nesse company. - С. 50-59. (Translate)
- Pogarska V., Pavlyuk R., Timofeyeva N., Bilenko L. Study of impact of cryo-mechanoactivation and cryo-mechanodestruction during the obtaining of frozen fine-dispersed carotene-containing additives. - С. 60-80. (Translate)
- Shidakova-Kamenyuka E., Shkliaiev O., Rogovaya A. Analysis of chemical composition of chia seeds as perspective raw material for confectionery products. - С. 80-91. (Translate)
- Deynychenko G., Kruglova E., Fedak V. Efficiency of manufacturing dessert produce with the use of UV-derivatives of dairy raw material. - С. 91-103. (Translate)
- Tyutyukova D., Grynchenko N., Pyvovarov P., Grynchenko O. Analysis of technologies of products made of cottage cheese as a precondition of development of innovative plan of new products. - С. 103-117. (Translate)
Section 2
- Deynichenko G., Pogrebnyak A. The nature of the anomalously high efficiency of the process of hydrojet water-polymer processing of food products by cutting. - С. 118-132. (Translate)
- Pogozhikh M., Pak A., Pak A., Zherebkin M. The analysis of process of the induced heat and mass transfer by the phase space method. - С. 132-143. (Translate)
- Tereshkin O., Horielkov D., Udovenko O., Omelchenko O., Perekrest V. Investigation of the processes of garlic peeling with the following constructive equipment of them. - С. 144-155. (Translate)
- Potapov V., Evlash V., Parzhanov Zh., Tastanbekova G., Tolegen M. Modeling of the flow of protein-mineral fodder mixture in the screw channel of the extruder. - С. 156-169. (Translate)
- Deynichenko G., Guzenko V., Udovenko O., Omelchenko О., Perekrest V. Research of qualitative characteristics of the ultrafiltration process with the use of bubbling of nonfat milk raw materials. - С. 169-178. (Translate)
- Kutsenko V. The scientific approach to choosing and calculating fittings in mechanical engineering. - С. 179-184. (Translate)
- Petrenko O., Semeniuk D., Dits I. Fittings use of CO2 in the systems of refrigerating of trading enterprises. - С.184-195. (Translate)
- Yakushenko E., Stoyan E. Effect of air flow on the temperature of vegetable raw material during drying process in the mass exchanged module. - С. 195-203. (Translate)
Section 3
Section 3 Improvement of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Movenko S., Borysova A. Projecting and analysis of daily diets for the nutrition systems for dietary therapy. - С. 204-220. (Translate)
- Shulga О., Chorna A., Kobylinskii S., Shulga S. Modification of pectin as the basis for edible film of bakery and confictionery products. - С. 220-233. (Translate)
- Korzun V., Antonyuk І. Technology of fruit sherbet with the improved nutrient composition. - С. 233-244. (Translate)
- Gorodyska O., Grevtseva N., Samokhvalova O., Savchenko O. Reseach of microbiological indices of quality of confectionery glaze with the addition of grape seed powders. - С. 244-256. (Translate)
- Kambulova J., Matias D., Overchuk N., Fediy T. Fruit and jelly marmalade masses with glucose. - С. 256-270. (Translate)
- Rudavska A., Khakhalieva I., Buzian M. Increasing chicory food products quality by rationalizing production process. - С. 270-280. (Translate)
- Dyukareva G., Dubova J. Peculiarities of the customs clearance and expertise of ice-cream cakes during the export-import transactions. - С. 280-295. (Translate)
- Vinnikova L., Tsyhura V. Influence of directed feeding rations on regulation of qualitative indices of pork. - С. 296-302. (Translate)
- Tsykhanovska I., Skurikhina L., Aleksandrov O., Hontar T. Study of the influence of biologically active supplement on meat chopped semi-finished products. - С. 302-313. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Lukyanchykov P., Borysova A. Filtration of the diets of disposable consumption by the criterion of balancing the groups of nutrients as a stage of dietary systems development. - С. 314-323. (Translate)
- Cherno N., Naumenko K., Bordya D. Immobilization of papain on glucan of yeast Saccharomyces cerevisiae. - С. 323-333. (Translate)
- Evlash V., Fotchenko K., Starostenko B., Serik M., Nikitin S. Research of physical and chemical parameters of extruded sunflower seeds kernel. - С. 333-346. (Translate)
- Dubinina А., Shcherbakova T., Seljutina G., Hackevich Y., Vyrodova O. The study of color of radish succades by means of subjective and objective techniques. - С. 346-356. (Translate)
- Pogozhikh М., Sedunova V., Chekanov М. Physical and mathematical modeling of the efficiency of energy and technological processes. - С. 356-371. (Translate)
- Zakharenko V., Sorokina S. Haidova G., Kolienko S. Effect of the shape of electrodes and recipe components on electrical conductivity of the yeasted dough. - С. 372-381. (Translate)
- Savchuk Y.Y., Usatiuk S.I. The study of fatty acid composition of protein-containing beverage from walnuts kernels. - С. 381-389. (Translate)
- Stoyan E., Yakushenko E. One of the approaches to the solution of the class of problems for the geometric objects purpose. - С. 389-398. (Translate)
- Kulinenko L., Tiron-Vorobyova N. Nanotechnologies in electronics: prospects of development. - С. 399-408. (Translate)
- Vlasenko V., Kryvoruk V. Using spicy vegetables in technology of preparation of cakes with low-energy value. - С. 409-419. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Dyukareva G., Savchuck N. The order and peculiarities of the customs clearance of adjustable-height computer desks during the displacement across the customs border in the «Import» mode. - С. 420-431. (Translate)
- Аkmen V., Sorokina S. Right encoding of finishing accessories is an essential factor for prevention of customs violations. - С. 431-439. (Translate)
- Gasanova A., Kidik M. Consumer preferences: polyethylene or paper packages. - С. 439-447. (Translate)
2016 year
Edition 2 (24)
Section 1
Section 1 New technologies of food products
- Cherno N., Osolina S., Nikitina O. Technology of obtaining the iron-containing complex based on glucan from pleurotus ostreatus. - С. 7-17. (Translate)
- Dorokhovych А., Horzei O., Murzin A. The using of disaccharide fructose during the production of muffins with fillings for diabetics. - С. 19-27. (Translate)
- Pavlyuk R., Pogarska V., Kaplun H., Pogarskiy A., Telenkov А., Stukonozhenko T. The impact of mechanolysis on activation of nanocomplexes of heteropolysaccharides with fruit biopolymers for the development of nanotechnologies. - С. 28-45. (Translate)
- Mriachenko N., Yurchenko S. Technology of mousses industrial production. - С. 46-57. (Translate)
- Pavlyuk R., Pogarska V., Matsipura T., Kotyuk T., Loseva S. Activation of hardly soluble protein-chitin nanocomplexes of champignons with the use of non-enzymatic catalysis. - С. 57-74. (Translate)
- Pavlyuk R., Pogarska V., Balabai K., Pavlyuk V. The study of mechanochemistry processes during the development of cryogenic technology of nanopowders from topinambour with prebiotic properties. - С. 74-90. (Translate)
- Vlasenko V., Krivoruk V. Use of extraction cake from milk thistle fruit for the production of pies with low energy value. - С. 90-98. (Translate)
- Pavlyuk R., Pogarska V., Kotuyk T., Pogarskiy A., Matsipura T., Stukonogenko T. The new word in technology for manufacturing food products from legumes, vegetables and mushrooms with record-breaking performance. - С. 98-111. (Translate)
- Pavlyuk R., Pogarska V., Kotuyk T., Matsipura T., Pogarskiy A. Mechanochemical processes in developing nanotechnology of pea protein supplements in easily digestible form. - С. 111-127. (Translate)
- Dyakonovа А., Stepanova V. Production of vegetable milk substitute. - С. 127-136. (Translate)
- Pavlyuk R., Pogarska V., Radchenko L., Tauber R., Timofeeva N., Kotuyk T. The method deep processing of carotene containing vegetables and receipt nanofoods with the use of modern equipment. - С. 136-155. (Translate)
- Pogarska V., Pavlyuk R., Yurieva O., Skripka l., Abramova T., Maximova N. A new word in techology of melted cheese products’ reception without melting salt with the record characteristics. - С. 155-178. (Translate)
- Pavlyuk R., Pogarska V., Balabai K., Pavlyuk V. The influence of freezing and non-enzymatic catalysis on destruction of heteropolysaccaride-proteic nanocomplexes during the processing of topinambour. - С. 178-198. (Translate)
Section 2
- Mykhailov V., Mayak O., Sardarov A., Shershnev G. Study of dry fruits and vegetables pomace in a vibrating vacuum dryer. - С. 199-205. (Translate)
- Mykhailov V., Gavrylko P., Stadnyk I., Lyasota O. Determination of the parameters at the first stage of mixing components based on thermodynamic system to equilibrium. - С. 206-218. (Translate)
- Potapov V., Kostenko S. System-dynamic modeling of complex assessment of ARJM-0.07-1 apparatus. - С. 218-225. (Translate)
- Deinychenko G., Samoichuk K., Levchenko L. Influence of multiplicity of milk emulsion treatment in pulsation homogenizer. - С. 226-233. (Translate)
- Potapov V., Bilyi D. Design of recuperative heat exchange device for extruder for processing of food raw materials. - С. 233-246. (Translate)
- Kiptelaya L., Zagorulko A., Zagorulko A. Intensification of machines for production of dried semifinished products from fruit and berry raw materials. - С. 247-257. (Translate)
- Postnov G., Shipko G., Chervonyi V., Postnova О. Experimental research of processes homogenization of milk in the ultrasonic field. - С. 258-266. (Translate)
- Afukova N., Horielkov D., Dmytrevskyi D., Noskov O. Modern technical solutions to problem areas cleaning and mucous coat offal. - С. 266-272. (Translate)
Section 3
Section 3 Improvement of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Analysis of biological value of expendable diets of the second generation. - С. 277-288. (Translate)
- Strashynskyi I., Fursik О., Pasichniy V., Marynin A. Study of rheological properties of food hydrocolloids. - С. 288-298. (Translate)
- Savchenko O., Sizaуа O., Havrik M. Perspective of the use of extracts of plants in production of lollipop caramel. - С. 299-311. (Translate)
- Dukareva G., Dub V., Dub A. The influence of the design parameters of meat grinders on merchandising properties of chopped meat products and products from them. - С. 311-321. (Translate)
- Artamonova M., Shmatchenko N., Dyakov A. The influence of plant cryo-additives on rheological characteristics and water mobility in fruit jellied marmalade. - С. 321-330. (Translate)
- Brykova T., Grevtseva N., Samohvalova O. Changes in the quality parameters of shortbread biscuits with grape powder during the storage. - С. 330-351. (Translate)
- Osipenko O., Baranov V., Kovalev О., Osipenko V., Babko E., Yakobchyk R. Quality and safety of alcoholic drinks and recommendations for definitions. - С. 344-351. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Pogozhikh M., Pavliuk I., Zatula A., Borysova A., Dyakov A. Usage of microscopic method to analyze dispersion of food powders. - С. 352-360. (Translate)
- Kramarenko D., Hirenko N., Dub V. The study of disperse systems for creating multi-component stuffing masses. - С. 360-368. (Translate)
- Aksenova O., Demidova O., Kindrashina A., Berezka T. Establishment of the nature of the joint antioxidant influence of tocopherols and flavonoids to process of vegetable oils oxidation. - С. 368-378. (Translate)
Edition 1 (23)
Section 1
Section 1 New technologies of food products
- Mykhailov V., Оnishchenko V. Theoretical аnd practical prerequisites for the improvement of the technology of glued guts casings. - С. 7-15. (Translate)
- Pavlyuk R., Pogarska V., Timofeyeva N., Loseva S., Kotuyk T. New biscuits and bakery goodss are vitaminized by naturalcarotenoidherbal nanoadditions for health food. - С. 15-30. (Translate)
- Pavlyuk R., Pogarskaya V., Radchenko L., Tauber R. , Timofeeva N., Yurieva O. The new word in the technology of manufacturing products with the use of modern quipment at catering enterprises. - C. 31-42. (Translate)
- Pavlyuk R., Pogarska V., Kotuyk T., Pogarskiy A., Loseva S. The technology of nanostructured herbal additives with the use of non-enzymatic biocatalysis – mechanolysis of biopolymers (heteropolysaccharides and protein). - C. 43-56. (Translate)
- Yevlash V., Gorban V., Nikitin S. Organoleptic characteristics and tasting assessment of fruit bars enriched in dried thalli of laminaria and wakame. - C. 57-67. (Translate)
- Yevlash V. , Hrynova D. Perfection of technology of sausages with quail meat. - C. 68-79. (Translate)
- Snegkin Υ., Petrova Ζ., Pazyuk V., Dub V. Creating new thermotehnologi obtaining quality folate containing functional powders. - C. 80-89. (Translate)
- Dorokhovych А., Bogok O., Mazur L. The use of tagatose and maltitol for the manufacture of masticatory caramel for special purposes. - C. 90-101. (Translate)
- Cherno N., Osolina S., Nikitina O. Technology of dietary supplements from agaricus bisporus. - C. 102-112. (Translate)
- Ukhanova I. Pequliarities of retentat usage with the purpose of receiving high-quality beverage of health-improving character. - C. 113-126. (Translate)
- Nazarenko J., Yashchenko S. The peculiarities of using whey and retentate, obtaining of high-quality health beverage. - C. 127-142. (Translate)
- Dzyuba N., Zemlyakova E., Pedak E. Foundations of balanced diet modeling in the disordered ecological situation. - C. 142-153. (Translate)
Section 2
- Mikhaylov V., Babkina I., Shevchenko A., Mikhaylova S. Development of the complex of technological equipment for the production of cookies pies. - С. 154-161. (Translate)
- Deynichenko G., Mazniak Z., Guzenko V., Ebanugwa О. Study of processing ultrafiltration curdy whey. - С. 162-170. (Translate)
- Deinychenko G., Samoichuk K., Levchenko L. Analytical researches of energy consumption of pulsation milk homogenizer. - С. 170-181. (Translate)
- Tokar A., Myroniuk S. Effect of eggplant processing on reduction of oil absorbing when roasting. - С. 181-192. (Translate)
- Chernyushok O., Fedorov V., Kepko O. The intensity of cryogenic processing of meat products. - С. 193-201. (Translate)
- Dolomakin Y., Babanov I., Zhitneckiy I. Duration of the main stages of preparation of a liquid sourdough determined indirect methods. - С. 201-211. (Translate)
Section 3
Section 3 Improvement of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Galushko N., Borysova A. Provision of daily needs in nutrients by the diet of disposable consumption of the third generation. - С. 212-223. (Translate)
- Kovalenko E., Kovbasa V., Radzievskaya I., Нreben B., Nagornyj V. Research of stability of vegetable oils and their blends when frying potato chips. - С. 223-231. (Translate)
- Zhulinska О., Svidlo K., Mostova L., Martynenko L. Development of physiological mathematical model for food quality assessment. - С. 231-241. (Translate)
- Kolesnyk T., Kolesnyk A. The research of growth and toxin formation of botulism bacilli in boiled sausages containing color agent from blood. - С. 241-248. (Translate)
- Levchuk I., Kishchenko V., Timchenko V., Kunitsa E., Arutyunyan T. Scientific aspects of the method for the determination of preservatives in fat-containing products. - С. 249-263. (Translate)
- Kiyko V., Annenkovа N., Bochko I. Analysis of consumer preferences and ways of improving the range loaves. - С. 264-274. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Pavliuk I. Optimization of daily and cyclic ration food systems for therapeutic action. - С. 275-284. (Translate)
- Pogozhikh M., Sinekop M., Pak A., Chekanov M. Conjoint applying of R-functions and projection methods in problems of the drying theory. - С. 284-293. (Translate)
- Pogozhykh M., Parkhomenko L., Ishtvan Y. Physical and mathematical modeling of temperature fields by heat exchange for the solids of finite size. - С. 293-301. (Translate)
- Kornienko L., Myronchuk V. Investigation of reverse osmosis of grain distillery stillage ultrafiltration permeate. - С. 302-309. (Translate)
- Shapovalova N., Rudavskaya M. Whipped pastry with extended shelf life. - С. 310-323. (Translate)
- Diakov A., Toryanik D., Pavliuk I. Features of definitions T2 at the pulsed NMR. - С. 324-330. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Zakharenko В., Gaydamakha L. Problem of porosity and quality of food products. - С. 331-341. (Translate)
- Sorokina S., Akmen V. Examination of different varieties of cut roses. - С. 342-352. (Translate)
- Penkina N., Kolesnyk V., Kalamaiko H. Comprehensive assessment of women’s hygienic pads quality. - С. 353-363. (Translate)
2015 year
Edition 2 (22)
Section 1
Section 1 New technologies of food products
- Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Unconventional floury products and their contribution to the provision of daily needs in nutrients of cyclic diets. - С. 7-16. (Translate)
- Pavlyuk R., Pogarskaya V., Bessarab A., Borysova A., Balabai K. Cryogenic technology of fine-dispersed powdered additives from topinambour. - С. 17-28. (Translate)
- Pavluk R., Pogarskiy A., Kaplun O., Borysova A., Loseva S. The new in freezing tecnology of chlorophyll-containing vegetables with record characteristics. - С. 29-39. (Translate)
- Odarchenko A., Myachykov O., Gasai E., Albatova Ya. New kind of spread with the increased biological value. - С. 40-49. (Translate)
- Kamsulina N., Skurikhina L., Gubal L. Study of functional and processing properties of proteins in sunflower seeds. - С. 50-61. (Translate)
- Оnishchenko V., Shubina L., Mil’ko R. Improvement of the technology of glued guts casings. - С. 62-69. (Translate)
- Shidakova-Kamenyuka E., Novik A., Кasabova К., Kravchenko O. The perspectives of using extraction cake of nuts for the enrichment of floury confectionary products. - С. 69-81. (Translate)
Section 2
- Deynichenko G., Zolotukhina I., Sefikhanova K., Goncharova K. Substantiation of economic expediency of the use of protein and carbohydrate semi-finished products. - С. 82-93. (Translate)
- Deynichenko G., Pogrebnyak A. Using water-polymer jet cutting of frozen food products. - С. 94-102. (Translate)
- Deynichenko G., Mazniak Z., Guzenko V., Danilenko V. Analytical characteristics of modern processes water treatment. - С. 103-113. (Translate)
- Postnov G., Kruglova O., Chervonyi V., Yakovliev О. Economic efficiency introduction ultrasonic equipment for salting fish. - С. 114-123. (Translate)
- Petrenko O., Semeniuk D. The use of modern engineering solutions for the design of refrigeration systems as a way of energy conservation and efficiency. - С. 123-134. (Translate)
- Savchenko-Pererva M. Experimental research of the influence of apparatuses with counter swirling flows on the efficiency of collection. - С. 134-146. (Translate)
Section 3
Section 3 Improvement of food products quality
- Mykhailov V., Mayak O., Sardarov A. Use of dihydroquercetine in alcohol-free beverages. - С. 147-155. (Translate)
- Pasichniy V., Geredchuk A., Gerasimenko M., Nevodyuk I. The study of the properties of protein-fatty emulsions for meat-containing semi-finished health-improving products. - С. 155-165. (Translate)
- Osokina N., Lubich V., Voziyan V. Yield of flour from spelt grain depending on humidifying and softening grain. - С. 165-176. (Translate)
- Sydorenko O., Korotetskyy V., Bolila N. Directions of reforming fishing sector in Ukraine. - С. 176-187. (Translate)
- Kolesnyk T., Kolesnyk A. Investigation of safety of boiled sausages with blood colouring agent according to sanitary and bacteriological indices. - С. 188-197. (Translate)
- Shubina L., Domanova E., Dzygar V. Dynamics of qualitative characteristics of fried sausages in the modified covers at storage. - С. 197-204. (Translate)
- Domanova O., Il'chenko A. The research of qualitative characteristics of fried sausage modified membrane. - С. 204-213. (Translate)
- Yushchenko N., Belemets T. Use of milk whey for obtaining extracts based on stevia leaves. - С. 214-222. (Translate)
- Kovalev О., Mykoliv I., Babko E., Yakobchuk R. Two stage bread baking with interim vacuum evaporation cooling. - С. 222-232. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Quantitative analysis of nutrients balance in daily diets of the second generation. - С. 233-242. (Translate)
- Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Durable frame diets in the nutrition systems: daily needs provision in deficient nutrients. - С. 242-254. (Translate)
- Mykhaylov V., Sinekop M., Parhomenko L., Michaylova S., Sofronova М. R-functions application for mathematical modelling of heat treatment processes. - С. 254-261. (Translate)
- Golovko M., Primenko V., Golovko T. Investigation of microbiological parameters of emulsion type sauce «Selenium». - С. 262-269. (Translate)
- Golovko N., Golovko T., Gelikh А. Research of qualitative composition of minerals in soft body freshwater bivalve mussels of anodonta genus and their marine analogues – the mussels of mytilus genus. - С. 270-278. (Translate)
- Golovko M., Pavlish L. To the question of quality and safety of salt rationing. - С. 278-286. (Translate)
- Korzun V., Antonyuk I. Technology of «Sorrento» cannelloni with the increased maintenance of iodine and folacin. - С. 286-295. (Translate)
- Cherno N., Ozolina S., Nikitina O. Preparation of iron-containing complexes based on polysaccharides of Pleurotus ostreatu. - С. 295-303. (Translate)
- Belenkaya I., Lazarenko N., Golinskaya Y. The development of compositions for concentrated food production using parsnip. - С. 303-315. (Translate)
- Kochubei-Lytvynenko O., Ischenko V., Lopatko K., Fomenko V. Сonversion of whey components during electrical discharge processing. - С. 316-326. (Translate)
- Kharandiuk T., Kosiv R., Palyanytsya L., Berezovska N. Influence of wort concentration on high gravity brewing at the stage of yeast cultivation. - С. 326-335. (Translate)
- Shmatkov D., Artuh S., Kiporenko A. Research of possibilities for applying of temperature-sensitive paints for quality control of foodstuffs. - С. 335-343. (Translate)
- Mostyka K. Evaluation of whisky competitiveness in Ukraine. - С. 343-355. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Dyukareva G., Polupan V., Voinyk V. Order and peculiarities of the customs clearence of cosmetic creams during the displacement across the customs border in the regime «Import». - С. 356-366. (Translate)
Edition 1 (21)
Section 1
Section 1 New technologies of food products
- Cherevko O., Krutovyi G., Zaparenko G., Borysova A. The problems of creating hterapeutic nutrition systems of second generation. - С. 7-17. (Translate)
- Pavlyuk R., Pogarskaya V., Matsipura T., Kys V. Studying the processes of cryogenic mechanical chemistry of high- and low-molecular nanocomplexes in champignons during their cryo processing with the use of liquid nitrogen. - С. 17-26. (Translate)
- Pavlyuk R., Pogarskaya V., Radchenko L., Sokolova L., Yurieva O., Berestovaya A. Studying content of biologically active supplements in natural herbal spices – additives for healthful products. - С. 27-37. (Translate)
- Pavlyuk R., Pogarskaya V., Abramova T., Berestovaya A., Toporkova N. Technology tonic nanodrinks based of milk whey enriched by vegetable cryogenic paste and phytoextracts. - С. 37-49. (Translate)
- Kondratjuk N., Bolshakova V., Pyvovarov Y., Pyvovarov P. Analysis approach to modeling stable food systems with lactobacillus acidophilus. - С. 50-58. (Translate)
- Yancheva M. Innovations in the technologies of meet frozen semi-products. - С. 58-69. (Translate)
- Botshtein B., Chernaya N. Improvement of the technology of mixedspirit-containing beverages with the useof structuring agent. - С. 69-78. (Translate)
- Dukareva G., Sokolovska O. Technological parameters of the developed pastille products. - С. 79-89. (Translate)
- Stepankova G. Technologies of wheat bread with the use of oat and maize germ products. - С. 89-99. (Translate)
Section 2
- Cherevko А., Mykhailov V., Mayak O., Sardarov A. The effect of vibration on the process of vacuum drying of vegetable raw materials. - С. 100-107. (Translate)
- Cherevko A., Skrypnyk V., Fariseev A. Heat transfer in the surface layer of the meat products at bilateral frying under conditions of compression. - С. 107-120. (Translate)
- Deynichenko G., Mazniak Z., Guzenko V. Аnalytical characteristics of membrane treatment of liquid high molecular systems. - С. 120-131. (Translate)
- Deinychencko G., Tereshkin O., Gorelkov D., Shevchenko I. Investigation of the processes of a combined method of cleaning pumpkin fruits. - С. 131-139. (Translate)
- Pogozhikh М., Chekanov М., Pak A. Improving energy efficiency concept in food production process. - С. 139-147. (Translate)
- Yakovliev О., Postnov G., Potapov V. Effect of ultrasonic waves to change mass transfer coefficients at salted fish. - С. 147-154. (Translate)
- Potapov V., Yakushenko E. Effect of design of internal heater on the drying kinetics of grape pomace in mass transfer module. - С. 155-163. (Translate)
- Tormosov Y., Saenko S. Simulation of the propagation of heat rays of segment reflector. - С. 163-171. (Translate)
- Zаkhаrеnko V., Sоrокinа S. To the calculation of energetic luminosity of food products at ir-heating. - С. 172-180. (Translate)
- Tereshkin O., Gorelkov D., Afukova N., Melnik K. Development of resource saving method of cleaning garlic and promising ways of developing its hardware design. - С. 180-188. (Translate)
- Savchenko-Pererva M., Yakuba A. Calculation of velocity field in cylindrical device with a counter-swirling flows based on experiments. - С. 188-197. (Translate)
- Tokolov Y., Gurskiy P., Bogomolov O., Domnich M. Research of the dependence of flour extraction on frequency of working organs rotation in grinding down module. - С. 197-204. (Translate)
- Postnov G., Tereshkin O., Dmitrevskyi D., Vasylets I. Research of the influence of thermal steaming on the surface layer of onion. - С. 205-212. (Translate)
Section 3
Section 3 Improvement of food products quality
- Shidakova-Kamenyuka E., Golovko N., Rogovyi І., Rogovaya A. The use of qualimetry principles for the evaluation of the quality of biscuits with the addition of semi-finished nutritive bone product. - С. 213-222. (Translate)
- Golovko M., Primenko V., Golovko T. Determination of the acute toxicity parameters of biologically active additive «sivoselen plus». - С. 222-231. (Translate)
- Krutovyi G., Zaparenko G., Zakharenko V., Borysova A. Analysis of the biological value of unconventional floury products. - С. 231-240. (Translate)
- Odarchenko A., Gasay Ye., Karpenko Z. Prospects for enrichment kefir with wheat germ. - С. 241-250. (Translate)
- Yastreba Y., Pasichniy V. Improvement of the technology of meat minced products using hydrocolloids. - С. 250-257. (Translate)
- Samokhvalova О., Кasabova К. The use microbial polysaccharide xampan for raising muffins quality on the grounds of wheat germ extraction. - С. 257-267. (Translate)
- Odarchenko M., Karpenko Z., Sergienko A., Bobyreva A. Muchka in fermented beverages. - С. 267-274. (Translate)
- Kucheruk Z., Postnova O., Galych G. Investigation of properties of defatted heat-treated flour of amaranth. - С. 275-283. (Translate)
- Kolesnyk T., Kolesnyk A. Biological value of boiled sausage with blood colouring agent. - С. 283-291. (Translate)
- Penkina N., Tatar L. The relevance of the use of vegetable raw materials for the production of low-alcoholic beverages. - С. 291-299. (Translate)
- Atanasova V. Technology of puree-based dishes from lentils. - С. 299-307. (Translate)
- Kalakura M., Schyrska О. Prospects for enhancing biological value of new products. - С. 308-314. (Translate)
- Kondratjuk N. System analysis in the solution of issues concerning quality of desserts with capsulated probiotic microorganisms. - С. 314-324. (Translate)
- Stepanova T. Substantiation of the role of «neapectin-ca2 +» system in assortment of low calorie culinary products. - С. 325-331. (Translate)
- Dudkina O., Gubenko S., Gavrysh A., Nemirich O. Justification of recipe special – purpose fondans. - С. 331-3435. (Translate)
- Omelchenko S., Horalchuk A., Grinchenko O. Determination of the impact of food ingredients on quality aerated semi-finishing. - С. 343-352. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Tsykhanovska I., Barsova Z., Demidov I., Pavlotskaya L. Investigation of the oxidative and thermal transformations processes in the system «oil – lipids-magnetite suspension». - С. 353-362. (Translate)
- Orlova N., Dyakova Yu., Romanenko R. Structural-mechanical properties of aubergine snacks. - С. 362-374. (Translate)
- Kuzmin O., Topol'nik V., Mironchuk V., Sujkov S. Stabilization of aqueous-alcoholic mixtures under the process of electrochemical activation of drinking water. - С. 374-386. (Translate)
- Demidova A., Aksenova O., Demidov I. Determination of the sunflower oil storage period by the accelerated method. - С. 386-392. (Translate)
- Kravchenko M., Yaroshenko N. Technology of gingerbread products fortified with sesame the cedar schrot. - С. 392-400. (Translate)
- Tokar A., Myroniuk S. Preservation of eggplant fruit at their treatment with antimicrobial effect substances. - С. 400-409. (Translate)
- Sukmanov V., Petrov Y., Zaharevich V., Marinіn A. Subcritical water as extractant in the process of extraction of biologically active substances from plant material. - С. 410-429. (Translate)
- Obozna M., Lyubenko G., Pertsevoy F. Investigation of fatty acid composition of thermoduric milk-containing filling with sesame seeds concentrate. - С. 429-440. (Translate)
- Iukuridze E. Current methods of study and identification of origin wines. - С. 441-449. (Translate)
- Ditrich I., Marchenko Y. Quality evaluation of new fish preserves in «neptune cherry» sauce. - С. 450-457. (Translate)
- Kushnir N. Determination of the balance of amino acid structure of collagenic preparation. - С. 458-468. (Translate)
- Kostenko E., Maksimenko E., Butenko E. Determination of microelement food additive «hibiscus» using methods of solid spectrophotometry. - С. 468-478. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Zakharenko V., Diakov A., Vorontsova Zh. Renewal of pores distribution in leather products. - С. 479-487. (Translate)
- Letuta T., Gasanova A., Grygorets D. The influence of aesthetic properties of product packaging on consumers, preferences. - С. 487-494. (Translate)
- Golovko T., Bakіrov M. Jewels in the mineral resources Ukraine. - С. 495-502. (Translate)
Section 6
Section 6 Іnformation technologies in science and educational process
- Gubsky S., Vinnikova V., Kobrin V. Organization of network interaction in educational process. - С. 503-513. (Translate)
- Chagovets V. The problem of forming information-learning environment of the university. - С. 513-520. (Translate)
- Girinova L., Sybiryakova I. Using cloud service IBM ARCA for scientific research in universities. - С. 520-529. (Translate)
2014 year
Edition 2 (20)
Section 1
Section 1 New technologies of food products
- Cherevko O., Krutovyi G., Zaparenko G., Borysova A. Unconventional floury products: quantitative analysis of nutrients balance. - С. 7-17. (Translate)
- Dudenko N., Pavlotskaya L., Gorban V., Tsyban L. The theoretical ground of hydrocoles’ use in the technology of dietary additives. - С. 17-28. (Translate)
- Pavlyuk R., Pogarskaya V., Pavlyuk V., Matsipura T., Kotyuk Т. Cryogenic mechanical modification of additives based on champignons in form of fine-dispersed frozen puree with unique characteristics. - С. 29-40. (Translate)
- Pavlyuk R., Pogarskaya V., Bessarab O., Balabai K., Borysova A., Loseva S. Studying how low-temperature processing and cryogenic destruction influence to bas preservation and inulin transformation during the development of healthful additives based on topinambour. - С. 40-51. (Translate)
- Pavlyuk R., Chuiko L., Pogarskaya V., Pavlyuk V., Sokolova L. The study of the processes of mechanochemistry during the processing of pollen to polyvitaminic fine powdery additives. - С. 51-62. (Translate)
- Pavlyuk R., Pogarskaya V., Yurieva O., Nakonechnaya Yu., Kotyuk T., Arkhypova V. Innovative technology of melted cheese products with the use of freezing and mechanical destruсtion. - С. 62-73. (Translate)
- Pavlyuk R., Pogarskaya V., Timofeyeva N., Balabai К., Loseva S., Borysova A. The new about carotenoids during the refrigerated processing of carotene-containing vegetables and berries with the use of cryo- and mechanical destruction. - С. 74-81. (Translate)
Section 2
- Mykhailov V., Babkina I., Shevchenko A., Mykhailova S., Avdeev S. Modern laboratory installations and research of electro-physical processing methods of food raw materials. - С. 82-94. (Translate)
- Kiptelaya L., Zagorulko A., Afukova N., Zagorulko A. Intensification of apparatuses for the manufacture of powdery semi-finished products from vegetable raw material. - С. 94-102. (Translate)
- Biletskiy E., Petrenko O. The oretical studies of newtonian liquidat transient hydrodynamic regime. - С. 102-114. (Translate)
- Hladushnyak O., Bilenka I., Lazarenko N. The study of splitting in obtaining pasty products on the basis of fermented Jerusalem artichoke marc. - С. 114-121. (Translate)
- Ugrimov S., Kutsenko V., Lebedinec I. Modeling of non-stationary vibrations of layered orthotropic structure elements of food equipment. - С. 121-133. (Translate)
- Postnov G., Chervonyi V., Zubriev A. Elaborating the ultrasound method for removing the scales of pond fish. - С. 134-141. (Translate)
- Petrenko O., Semeniuk D. Prospects for using intrmediate refrigerants for the indirect cooling systems. - С. 141-149. (Translate)
- Pogozhikh N., Ishtvan I. Development of a differential measurement drying apparatus. - С. 150-156. (Translate)
- Potapov V., Semeniuk D. Justification of the conditions of fast freezing of food stuff. - С. 156-168. (Translate)
- Kostenko S. Complex quality assessment of АРЖМ-0.07-1 apparatus. - С. 168-173. (Translate)
- Zapletnikov I., Pilnenko A., Gordienko A., Sevatorova I. Analysis of variational models of ecological characteristics of the machines for whipping food. - С. 174-181. (Translate)
- Vsevolodov A. Water stream destruction of adhesion-cohesion interactions of soil contamination of vegetative raw materials. - С. 181-196. (Translate)
- Gura A., Decan A. Mathematical description of drying brewers grains in aerovibrokipyaschem layer. - С. 197-205. (Translate)
Section 3
Section 3 Improvement of food products quality
- Cherevko O., Krutovyi G. On scientific foundations for the creation of floury products for nutrition systems. - С. 206-222. (Translate)
- Krutovyi G., Zaparenko G., Zakharenko V., Burliubayeva T. Three principles of projecting recipes of floury products for nutrition systems. - С. 222-230. (Translate)
- Odarchenko A., Karbivnycha T., Mykhailyk V., Sokolova Ye. Consumer properties of a semi-finished product on the basis of vegetables and fruit during their low-temperature storage. - С. 231-238. (Translate)
- Omel'chenko S., Goralchuk A., Grinchenko O. Determination of the strength of adsorption layers in foam-emulsive systems. - С. 238-247. (Translate)
- Maluk L., Balatskaya N. Plant extracted flavors on bioflavonoids berry systems. - С. 247-255. (Translate)
- Golovko M., Golovko T., Sklyar A. Shelled jellied meat products and perspectives of their industrial technology. - С. 255-564. (Translate)
- Pasichny V., Zheludenko Y. Natural antioxidant perspectives for application in meat processing industry. - С. 264-276. (Translate)
- Іvanov S., Ryzhkovа T., Omelchenko A. Quality improvement of goat cheese of functional purpose. - С. 277-289. (Translate)
- Odarchenko M., Babich A., Poddybniy V. Merchandizing characteristics of fast-freezing fruit-and-vegetable sauce during long-term storage. - С. 289-297. (Translate)
- Оnishchenko V., Bolshakova V., Grynchenko N., Оstroverkh І. The influence of vapor permeability of gut casings on quantitative characteristics of cooked sausage technology. - С. 297-304. (Translate)
- Kolesnyk T., Kolesnyk A., Yakovlev I. The formation of customers’ properties of boiled sausages according to the safety index. - С. 304-314. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Krutovyi G. The factor of protein approximation to standard in products and diets. - С. 315-322. (Translate)
- Artamonova M., Piliugina I., Kuznetsova Т. Formation of the organoleptic characteristics of marshmallow with herbal supplements of roses. - С. 323-330. (Translate)
- Odarchenko D. Research of cryoscopic properties of cultured fungi. - С. 331-336. (Translate)
- Murlykina N. Study of oxidizing ability of emulsifiers of acylglycerine origin. - С. 336-347. (Translate)
- Priss O. Formation of non-enzymatic antioxidants in solanaceae fruits under hydrothermal conditions. - С. 347-357. (Translate)
- Priss O., Kulik A. Dynamic of phenolic substances of parsley during storage with antioxidants. - С. 357-364. (Translate)
- Serdyuk M. The dry matter prediction in the fruit of the apple tree depending from abiotic factors. - С. 365-375. (Translate)
- Bondarenko T., Ryzhkova T. Ice cream produced from goat milk of functional purpose. - С. 375-387. (Translate)
- Chekanov М., Zaparenko G., Lysiuk G., Oliinyk S., Geyko T. Measuring of food products’ rheological characteristics. - С. 387-396. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Zаkhаrеnko V., Sоrокinа S., Krutovoy G. Moisture capacity and hygroscopicity of natural leathers. - С. 397-407. (Translate)
- Zakharenko V., Diakov A., Vorontsova Zh., Danilenko A. Automated measurement of pore distribution in leather products. - С. 407-417. (Translate)
- Samoylenko S., Gurikova I. Corrosion resistance of aluminium foil in the solutions of surface-active substances. - С. 417-423. (Translate)
- Domanova O., Vanchina T. Enrichment of soft soap with tocopherol and exfoliate particles. - С. 423-430. (Translate)
Section 6
Section 6 Іnformation technologies in science and educational process
- Chagovets V., Zemlyanko Yu., Rodina V. The creation of informative-communication internet-resource of educational disciplines. - С. 431-442. (Translate)
- Chagovets V., Zemlyanko Yu. Creating a program-methodical complex with use of multimedia technologies. - С. 442-451. (Translate)
- Kirjakov J., Hackevich J., Borysova A. Programmed control on the course «Оrganization of consumer protection». - С. 451-459. (Translate)
Edition 1 (19)
Section 1
Section 1 New technologies of food products
- Mikhailov V., Chuiko M., Chuiko А. Marketing research to improving the efficiency promotion on domestic market new functional foods. - С. 7-15. (Translate)
- Hechepurenko K., Listopadnaua M., Pivovarov P. Investigation thermostable hard emulsions in the technologies of meat minced products. - С. 16-24. (Translate)
- Lyubenko G., Obozna M., Pertsevoy F., Dyakov O. Molecular water mobility in thermoduric milk-containing filling. - С. 25-32. (Translate)
- Obozna M., Pertsevoy F., Dyakov O. Actuality of mild cheese products with herbal supplements and research content of free and bound moisture in the product. - С. 33-42. (Translate)
- Cherno N., Osolina S., Nikitina A. The investigation of conditions of the ethanol- and water-soluble substances extraction from cultivated mushrooms. - С. 43-50. (Translate)
- Kravchenko M., Kryvoruchko M., Antonenko A. Safety of new floury products on the base of germinated wheat. - С. 51-58. (Translate)
- Iurchenko S. Investigation of contemporary fish rew material and development of technology for fish meals. - С. 58-64. (Translate)
- Tsukanova Ye., Kuchеruk Z. In vitro researching the digestibility of carbohydrates of non-protein bread. - С. 65-72. (Translate)
- Nabokov D., Grevtseva N., Dyakov A., Morgun O. Influence of vegetable cryopastes on the time of spin-spin relaxation in pasta dough. - С. 72-80. (Translate)
- Shidakova-Kamenyuka E., Rogovaya A., Gogulko N. The usage of thistle fruit oil cake in the technology of butter biscuit. - С. 80-89. (Translate)
- Botshtein B., Chorna N. The improving of the technology of the use of spicy and aromatic mixtures in meat dishes production. - С. 89-98. (Translate)
- Kalakura M., Schirskaya O. Development of new technology of dessert products fortified with functional ingredients. - С. 99-107. (Translate)
- Kushnir N. Basics of technology of obtaining collagen from collagen containing fish raw material. - С. 107-116. (Translate)
Section 2
- Dejnichenko G., Yudina T., Rudochenko О. Determination of semi-products safety indicators for buttermilk milkshakes. - С. 117-123. (Translate)
- Dejnichenko G., Karnaushenko Y., Guzenko V., Marenkov Y. Analytical review of progressive drying processes for hydrobionts. - С. 124-133. (Translate)
- Potapov V., Gritsenko O. Analysis of the efficiency of the process of drying in the heat-mass transfer module at high pressure. - С. 133-141. (Translate)
- Savchenko-Pererva M., Yakuba A. Improvement of devices with counter involute streams for food industry. - С. 142-147. (Translate)
- Postnov G., Chervonyi V., Vasilenko V. Innovative method for mayonnaise producing. - С. 147-152. (Translate)
- Postnov G., Chekanov M., Chervonyi V., Yakovliev О. Electrochemical method of determining the rate of mass transfer processes during ocean fish salting. - С. 153-160. (Translate)
- Mayak V., Mayak O., Liashenko B., Sardarov A. New effective technologies of production of concentrated products on the base of fruit and vegetable raw material. - С. 160-167. (Translate)
- Biletsky E., Petrenko О. The definition of hydraulic resistances under flowing of non-newtonian fluids. - С. 167-176. (Translate)
Section 3
Section 3 Improvement of food products quality
- Cherevko O., Krutovyi G. On the creation of personal management systems of nutrition for medication of diseases. - С. 177-186. (Translate)
- Golovko M., Kolesnyk T., Yakovlev I. The formation of new nutritional properties of boiled sausages. - С. 186-193. (Translate)
- Postnova O., Lysyuk G., Parish P. Investigation of unconventional raw material influence from buckwheat coating on biscuit properties. - С. 194-202. (Translate)
- Svidlo K., Peresichnyi M. The concept of forecasting quality level of culinary gero-dietetic product. - С. 202-209. (Translate)
- Priss O, Kalitka V. Reduction of losses during storage vegetables sensitive to low temperatures. - С. 209-221. (Translate)
- Samokhvalova О., Кasabova К. Changes in quality indexes of health-improving muffins during storage. - С. 221-231. (Translate)
- Каmsulina N., Dromenko O., Gorodazhev D. The research of the influence of technological factors on the functional and technological properties of animal proteins of Scanflavour company. - С. 231-242. (Translate)
- Dyukareva G., Sokolovska О. Influence of water stevia extract on the kinetic of agar swelling. - С. 242-251. (Translate)
- Priss O., Kulik A. Qualitative indexes of parsley during storage with the use of hydrogel and antioxidants. - С. 252-261. (Translate)
- Serdyuk M., Bayberova S. Forecasting quality technical indicators of apple fruits depending on stress abiotic factors. - С. 261-272. (Translate)
Section 4
Section 4 Chemical, physical, mathematical methods of research of food products quality
- Diakov A., Vorontsova Zh., Toryanik A. The peculiarities of determination of spin-spin relaxation time in liquid foods. - С. 273-281. (Translate)
- Khomych G. Use enzymatic catalysis in the production of blueberries juice. - С. 281-291. (Translate)
- Malafayev N. Rotation of water molecules as the motion of spherical pendulum in the inhomogen field forces. - С. 291-299. (Translate)
- Krutovyi G. Food systems for medication and prophylaxis of diseases and the mathematical methods for their creation. - С. 299-308. (Translate)
- Artamonova M., Piliugina I. Optimal conditions for the extraction of colouring agents krias-powder from chokeberry. - С. 308-318. (Translate)
- Mostova L., Komarova M., Martynenko L. Modeling the impact of technological parameters on the duration of heat treatment of food products. - С. 318-326. (Translate)
- Medvedkova І. Analysis of proteins and amino acids content during storage of cultivated mushrooms Pleurotus ostreatus. - С. 327-337. (Translate)
- Potapov V., Semeniuk D. Duration of freezing of raw food materials with respect to thermal characteristics. - С. 337-343. (Translate)
Section 5
Section 5 Commodity research and expertise of non-food products
- Sorokina S., Akmen V. The examination of solid toilet soap. - С. 344-352. (Translate)
- Shaykhlislamov Z., Yanushkevych D. Topical issues of developing information technologies in customs clearance of goods and vehicles. - С. 353-360. (Translate)
Section 6
Section 6 Іnformation technologies in science and educational process
- Girinova L., Sybiryakova I. Cloud computing technology opportunities in the distance education. - С. 361-369. (Translate)
- Lebedinets I., Saenko S., Kostenko S. The use of computer design in laboratory works. - С. 369-378. (Translate)
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It is issued twice a year.
The Collection of Scientific Papers is included in the List of scientific editions approved by HAC of Ukraine where the thesis results can be published. Resolution Minisry of education and science of Ukraine №1301 15.10.2019 р. Category "Б"
Registration certificate № 22056-11956 ПР.
In the International center of periodicals the Collection of Scientific Papers was assigned
ISSN 2312-394Х (Print) and ISSN 2519-2914 (Online).
The Collection of Scientific Papers is published in Ukrainian, English, French, German, Russian.
INDEXING:
Scientometric databases:
INDEX COPERNICUS |
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REGISTER of scientific professional editions of Ukraine |
The Collection of Scientific Papers contains articles on accounting, analysis and audit, economics of catering and trade enterprises, international economics and foreign economic activity, management and marketing, scientific grounds of humanitarian training of students.
The Collection of Scientific Papers is designed for scientific workers and practitioners, lecturers, managers of trade enterprises, post-graduate students, masters and students of economic and trade higher educational establishments.
The Collection of Scientific Papers consists of the following sections:
- Accounting and finance.
- Economics of catering and trade enterprises.
- Economic theory and foreign economic activity.
- Management and marketing.
- Hotel and restaurant business.
Reviewing of articles
All scientific articles submitted for publication in the Collection of Scientific Papers undergo reviewing.
Copyright
Authors of the articles guarantee that their scientific work does not violate any existing copyrights. The article must be author’s original. The author of the article is responsible for plagiarism.
Procedure for submission of articles for authors from other higher educational establishments
Set of documents
- One printed copy of an article in A5.
The copy of the manuscript must to be signed by all authors below the text. - Disc containing a file in Word (*.doc) format.
- Extract from the record of the department with recommendation for publishing the article in the collection of scientific papers.
- Two reviews. Signatures of reviewers should be approved with a stamp of the institution.
(Article of PhD is not reviewed). - A copy of the payment order about transferring finance for publishing of the article.
The cost of publishing articles in the collection of scientific papers of KSUFTT - 30 UAH / p.
Requisites:
KSUFTT Code 01566330
b/a 31259251204613
Bank ДКСУ МФО 820172 (marked: for publication of an article).