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X
Omel'chenko, Svetlana
72  Ergebnisse:
Personensuche X
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1

Impact of added food ingredients on foaming and texture of ..:

Goralchuk, Andrii ; Gubsky, Sergey ; Omel'chenko, Svetlana...
European Food Research and Technology.  246 (2020)  10 - p. 1955-1970 , 2020
Link: https://doi.org/10.1007/..
 
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2

Determining the effect of formulation components on the phy..:

Pertsevoy, Fedor ; Gurskyi, Petro ; Kondrashyna, Lidiia...
http://journals.uran.ua/eejet/article/view/186557/187659.  , 2019
Link: http://journals.uran.ua/..
 
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3

Determining the effect of formulation components on the phy..:

Fedor Pertsevoy ; Petro Gurskyi ; Lidiia Kondrashyna...
http://journals.uran.ua/eejet/article/view/186557.  , 2019
Link: https://doi.org/10.15587..
 
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4

DETERMINING THE EFFECT OF FORMULATION COMPONENTS ON THE PHY..:

Fedor Pertsevoy ; Petro Gurskyi ; Lidiia Kondrashyna...
https://zenodo.org/record/3608628.  , 2019
Link: https://zenodo.org/recor..
 
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5

Determining the Effect of Formulation Components on the Phy..:

Pertsevoy, F. (Fedor) ; Gurskyi, P. (Petro) ; Kondrashyna, L. (Lidiia)...
https://www.neliti.com/publications/308442/determining-the-effect-of-formulation-components-on-the-physical-chemical-proces.  , 2019
Link: https://www.neliti.com/p..
 
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6

Development of a Theoretical Model for Obtaining the Whippe..:

Goralchuk, A. (Andrii) ; Gubsky, S. (Sergey) ; Tereshkin, O. (Oleg)...
https://www.neliti.com/publications/307113/development-of-a-theoretical-model-for-obtaining-the-whipped-emulsions-from-a-dr.  , 2017
Link: https://www.neliti.com/p..
 
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7

Developing a Model of the Foam Emulsion System and Confirmi..:

Goralchuk, A. (Andrii) ; Omel'chenko, S. (Svetlana) ; Kotlyar, O. (Oleg)..
https://www.neliti.com/publications/306662/developing-a-model-of-the-foam-emulsion-system-and-confirming-the-role-of-the-yi.  , 2016
Link: https://www.neliti.com/p..
 
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8

Program freezing of diapausing embryos in the mouse:

Amstislavsky, Sergei ; Okotrub, Svetlana ; Rozhkova, Irina...
Theriogenology.  217 (2024)  - p. 1-10 , 2024
Link: https://doi.org/10.1016/..
 
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9

Human Capital in the Russian Borderland: Evaluation in the ..:

, In: Complex Social Systems in Dynamic Environments; Lecture Notes in Networks and Systems,
Maximova, Svetlana G. ; Omelchenko, Daria A. ; Noyanzina, Oksana E. - p. 365-383 , 2023
Link: https://doi.org/10.1007/..
 
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10

Human Capital of International Migrants in Border Regions o..:

, In: Advances in Natural, Human-Made, and Coupled Human-Natural Systems Research; Lecture Notes in Networks and Systems,
Maximova, Svetlana G. ; Omelchenko, Daria A. ; Noyanzina, Oksana E.. - p. 375-392 , 2023
Link: https://doi.org/10.1007/..
 
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11

Interdependence Between Social Security and Social Exclusio..:

, In: Advances in Natural, Human-Made, and Coupled Human-Natural Systems Research; Lecture Notes in Networks and Systems,
Surtaeva, Olga V. ; Maximova, Svetlana G. ; Omelchenko, Daria A. - p. 543-550 , 2023
Link: https://doi.org/10.1007/..
 
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12

Civic Moods and Civic Engagement of Russians as a Base for ..:

, In: Advances in Natural, Human-Made, and Coupled Human-Natural Systems Research; Lecture Notes in Networks and Systems,
Maximova, Svetlana G. ; Noyanizna, Oksana Es. ; Omelchenko, Daria A. - p. 329-347 , 2023
Link: https://doi.org/10.1007/..
 
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13

Russian Regional Borderland Societies in the System of Secu..:

, In: Complex Social Systems in Dynamic Environments; Lecture Notes in Networks and Systems,
Maximova, Svetlana G. ; Noyanzina, Oksana E. ; Omelchenko, Daria A. - p. 471-484 , 2023
Link: https://doi.org/10.1007/..
 
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14

Expert Perception and Risk Evaluation of Migrations in Russ..:

, In: Advances in Natural, Human-Made, and Coupled Human-Natural Systems Research; Lecture Notes in Networks and Systems,
Maximova, Svetlana G. ; Noyanzina, Oksana E. ; Omelchenko, Daria A. - p. 257-269 , 2023
Link: https://doi.org/10.1007/..
 
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15

Climate change evaluations by inhabitants of the high-mount..:

Maximova, Svetlana ; Omelchenko, Daria ; Noyanzina, Oksana...
E3S Web of Conferences.  462 (2023)  - p. 03046 , 2023
Link: https://doi.org/10.1051/..
 
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