
Scientific Study & Research - Chemistry & Chemical Engineering, Biotechnology, Food Industry
Cuprins
01.
SYNTHESIS AND CATECHOLASE ACTIVITY OF Cu(II) AND Fe(III) COMPLEXES OF 4-METHYL-2-((PIPERIDIN-1-YL)METHYL)PHENOL
02.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF SOYA PROTEIN ISOLATE FORTIFIED PAPAYA JAM DURING STORAGE TIME
03.
EFFECTS OF KESUM LEAF EXTRACT SUPPLEMENTATION ON CHARACTERISTICS OF DURIAN SEEDS STARCH (DURIO ZIBETHINUS) – CHITOSAN EDIBLE FILM
04.
QUALITY AND SHELF LIFE OF SKUTA WHEY CHEESE PACKED UNDER VACUUM AND MODIFIED ATMOSPHERE IN PRESENCE OR ABSENCE OF THE HEMP SEED POWDER
05.
SYNTHESIS OF GIBBERELLINS BY SURFACTANT PRODUCERS NOCARDIA VACCINII IMV В-7405, ACINETOBACTER CALCOACETICUS IMV В-7241 AND RHODOCOCCUS ERYTHROPOLIS IMV АС-5017
06.
KETONIC MANNICH BASES DERIVED FROM 1-(5-BROMOBENZOFURAN-2-YL)ETHAN-1-ONE#
07.
THE INFLUENCE OF DIFFERENT VACUUM IMPREGNATION SOLUTIONS ON THE COLOUR OF FRESH-CUT APPLE SLICES
08.
INFLUENCE OF CITRUS AND CELERY PECTINS ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FERMENTED DAIRY PRODUCTS
09.
ISOLATION AND CHARACTERIZATION OF COLLAGEN FROM SNAKEHEAD (CHANNA STRIATA) SKIN WITH DIFFERENT SOLVENTS AND SOAKING TIME
10.