2073-8684

Food Science and Technology

Odesa National University of Technology

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DOIs for this ISSN

Showing the top 5 of 531 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 PROSPECTS OF USING BY-PRODUCTS OF SUNFLOWER OIL PRODUCTION… (10.15673/fst.v13i1.1337)
ORCID License
73.12 28
2 XYLOOLIGOSACCHARIDES FROM AGRICULTURAL BY-PRODUCTS: CHARACTE… (10.15673/fst.v11i3.606)
ORCID License
65.05 19
3 OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIA… (10.15673/fst.v13i1.1340)
ORCID License
62.76 17
4 THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENT (10.15673/fst.v13i2.1386)
ORCID License
61.52 16
5 MYCOTOXINS IN MILK AND DAIRY PRODUCTS (10.15673/fst.v14i3.1786)
References License
58.80 14
6 FUNCTIONAL FOODS: PROSPECTS IN UKRAINE (10.15673/fst.v13i2.1382)
ORCID License
57.31 13
7 Study of diffusion processes in pumpkin particles during can… (10.15673/fst.v11i4.727)
ORCID License
50.00 9
8 Modelling formulae of strawberry whey drinks of prophylactic… (10.15673/fst.v11i1.303)
ORCID License
47.71 8
9 ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM… (10.15673/fst.v13i4.1568)
ORCID License
47.71 8
10 Immunological properties of the bacterial origin compounds (10.15673/fst.v10i3.175)
ORCID License
45.15 7
11 STUDY OF THE PROCESS OF CALIBRATION OF CONFECTIONERY SUNFLO… (10.15673/fst.v12i4.1209)
ORCID License
45.15 7
12 SYNTHESIS AND CHARACTERIZATION OF COPPER OXIDE NANOPARTICLES… (10.15673/fst.v15i3.2178)
References License
45.15 7
13 THE MINERAL COMPOSITION OF POTATOES AND ITS INFLUENCE ON THE… (10.15673/fst.v17i1.2565)
ORCID License
45.15 7
14 “Lving” and “probiotic” cosmetics: modern view and defenitio… (10.15673/fst.v11i4.735)
ORCID License
42.25 6
15 BIOSORBENTS – PROSPECTIVE MATERIALS FOR HEAVY METAL IONS EXT… (10.15673/fst.v12i1.841)
ORCID License
42.25 6
16 COMPOSTING OF ORGANIC WASTE WITH THE USE OF MINERAL ADDITIVE… (10.15673/fst.v12i1.842)
ORCID License
42.25 6
17 STUDY OF THE FOAMING PROPERTIES OF GELATIN WITH SOLUBILIZED… (10.15673/fst.v13i1.1335)
ORCID License
42.25 6
18 BIOLOGICAL VALUE AND CONSUMER PROPERTIES OF FISH PASTES (10.15673/fst.v15i3.2121)
References License
42.25 6
19 Features of obtaining malt with use of aqueous solutions of… (10.15673/fst.v11i4.728)
ORCID License
38.91 5
20 DETERMINING HEAVY METALS IN MUSHROOM SAMPLES BY STRIPPING VO… (10.15673/fst.v12i2.939)
ORCID License
38.91 5
21 THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES… (10.15673/fst.v12i2.945)
ORCID License
38.91 5
22 INVESTIGATION OF THE FAT FRACTION ENZYMATIC HYDROLYSIS OF TH… (10.15673/fst.v13i1.1332)
ORCID License
38.91 5
23 TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF… (10.15673/fst.v13i2.1401)
ORCID License
38.91 5
24 PHYSICAL AND CHEMICAL PROCESSES DEVELOPING IN THE MASS OF CO… (10.15673/fst.v13i3.1451)
ORCID License
38.91 5
25 MATHEMATICAL MODELLING OF THE TECHNOLOGY OF PROCESSING THE S… (10.15673/fst.v13i3.1480)
ORCID License
38.91 5
26 Psychobiotics – Probiotics that Improve Mood (10.15673/fst.v15i1.1969)
References ORCID License
35.78 2
27 INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRY… (10.15673/fst.v12i1.843)
ORCID License
34.95 4
28 QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD… (10.15673/fst.v12i2.936)
ORCID License
34.95 4
29 PLASMA-CHEMICALLY ACTIVATED WATER INFLUENCE ON STALING AND S… (10.15673/fst.v12i2.940)
ORCID License
34.95 4
30 Influence of temperature regimes of ripening and fermentatio… (10.15673/fst.v12i3.1040)
ORCID License
34.95 4
31 Reagent purification of the processing industry enterprises… (10.15673/fst.v12i3.1046)
ORCID License
34.95 4
32 KINETICS AND ENERGY OF POULTRY MEAT DEHYDRATION IN VACUUM AN… (10.15673/fst.v12i4.1218)
ORCID License
34.95 4
33 FEATURES OF GRAIN GERMINATION WITH THE USE OF AQUEOUS SOLUTI… (10.15673/fst.v13i1.1334)
ORCID License
34.95 4
34 USE OF DRIED CARROT POMACE IN THE TECHNOLOGY OF WHEAT BREAD… (10.15673/fst.v13i1.1338)
ORCID License
34.95 4
35 OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE… (10.15673/fst.v13i2.1379)
ORCID License
34.95 4
36 CHANGES IN QUALITY OF AMARANTH GRAIN IN THE PROCESS OF POST-… (10.15673/fst.v15i1.1959)
References License
34.95 4
37 Effect of selected parameters on sectional expansion index a… (10.15673/fst.v15i2.2107)
ORCID License
34.95 4
38 JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE… (10.15673/fst.v17i3.2656)
ORCID License
34.95 4
39 PROBIOTIC MICROORGANISMS IN BREAD SOURDOUGHS (10.15673/fst.v18i1.2848)
References License
34.95 4
40 ВЛИЯНИЕ ПРИРОДНЫХ ПОЛИСАХАРИДОВ НА КАЧЕСТВЕННЫЕ ПОКАЗАТЕЛИ З… (10.15673/fst.v10i3.182)
ORCID License
30.10 3
41 ШРОТ НАСІННЯ ЛЬОНУ В ТЕХНОЛОГІЇ ХЛІБОБУЛОЧНИХ ВИРОБІВ (10.15673/fst.v10i3.183)
ORCID License
30.10 3
42 Edible coating as factor of preserving freshness and increas… (10.15673/fst.v10i4.247)
ORCID License
30.10 3
43 Development of formulation multicomponent protein-fat emulsi… (10.15673/fst.v10i4.250)
ORCID License
30.10 3
44 High-tech processing of secondary resources of winemaking (10.15673/fst.v11i1.302)
ORCID License
30.10 3
45 Mechanism of the high efficiency of the cutting frozen food… (10.15673/fst.v11i2.517)
ORCID License
30.10 3
46 STUDY OF THE USE OF EDIBLE POWDERS TOMATO SAUCE TECHNOLOGIES (10.15673/fst.v12i1.837)
ORCID License
30.10 3
47 FEATURES OF SPIRULINA PLATENSIS CULTIVATED UNDER AUTOTROPHIC… (10.15673/fst.v12i4.1178)
ORCID License
30.10 3
48 CHANGE OF MICROBIOTAS OF MAIZE-BASED EXTRUDED PRODUCTS WITH… (10.15673/fst.v12i4.1204)
ORCID License
30.10 3
49 STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH… (10.15673/fst.v13i2.1383)
ORCID License
30.10 3
50 RECENT ADVANCES IN STUDYING TANNIC ACID AND ITS INTERACTION… (10.15673/fst.v13i3.1452)
ORCID License
30.10 3