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DOIs for this ISSN

Showing the top 5 of 205 DOIs, ordered by correction priority.

#	Title	Missing	Priority	Citations
1	Main requirements for food safety management systems under i… (10.32718/nvlvet-f9304)	References	25.00	9
2	The technology of soft Camembert cheese with the usage of di… (10.32718/nvlvet-f9414)	References	17.47	4
3	Detection of the organic solvent vapors by the optical gas s… (10.32718/nvlvet-f9504)	References	17.47	4
4	Yoghurt quality when using probiotic starter cultures and ve… (10.32718/nvlvet-f10009)	References	15.05	3
5	Sour milk drink technology with amarant flour (10.32718/nvlvet-f10011)	References	15.05	3
6	Sliced semi-finished products with vegetable raw materials (10.32718/nvlvet-f10003)	References	11.93	2
7	Juice drinks based on vegetable raw materials (10.32718/nvlvet-f10111)	References	11.93	2
8	Development of functional products based on yogurt and honey (10.32718/nvlvet-f10313)	References	11.93	2
9	Use of stevia in yoghurt technology (10.32718/nvlvet-f9411)	References	11.93	2
10	Quality changes of Pleurotus eryngii during vacuum frying (10.32718/nvlvet-f9515)	References	11.93	2
11	Influence of vacuum microwave drying parameters on the physi… (10.32718/nvlvet-f9602)	References	11.93	2
12	The influence of the introduction of rice bran on fermented… (10.32718/nvlvet-f9608)	References	11.93	2
13	Kinematic projection in modern technologies (10.32718/nvlvet-f9612)	References	11.93	2
14	Research of quality indicators of parfe ice cream with veget… (10.32718/nvlvet-f9613)	References	11.93	2
15	Modern trend – health products with microalgae (10.32718/nvlvet-f9709)	References	11.93	2
16	Development of the technology of fermented milk drink with g… (10.32718/nvlvet-f9711)	References	11.93	2
17	Development of technology for receiving enriched sugar (10.32718/nvlvet-f9805)	References	11.93	2
18	Study on the quality of honey from different botanical sourc… (10.32718/nvlvet-f9910)	References	11.93	2
19	Improvement of poultry meat marinated semi-finished product… (10.32718/nvlvet-f9911)	References	11.93	2
20	Microbiological indicators of quality and safety of hard ren… (10.32718/nvlvet-f10001)	References	7.53	1
21	Innovative meat products from non-traditional sources (10.32718/nvlvet-f10005)	References	7.53	1
22	Study of the influence of vitamins on the fermentation proce… (10.32718/nvlvet-f10007)	References	7.53	1
23	Innovations in cooking technologies using non-traditional ra… (10.32718/nvlvet-f10012)	References	7.53	1
24	The use of liquid fatty waste from restaurants as an alterna… (10.32718/nvlvet-f10013)	References	7.53	1
25	Production cooked sausages with the addition of iodized salt (10.32718/nvlvet-f10016)	References	7.53	1
26	Selection of functional ingredients for fortification of sof… (10.32718/nvlvet-f10017)	References	7.53	1
27	Scientific and practical justification of the use of non-tra… (10.32718/nvlvet-f10104)	References	7.53	1
28	Aging and degradation of transparent copper iodide thin film… (10.32718/nvlvet-f10114)	References	7.53	1
29	Assessment of quality and safety of red caviar of salmon fis… (10.32718/nvlvet-f10115)	References	7.53	1
30	Characteristics of the production technology of wheat bread… (10.32718/nvlvet-f10118)	References	7.53	1
31	Development technology of functional dairy product with phyt… (10.32718/nvlvet-f10123)	References	7.53	1
32	Monitoring of the main indicators of milk quality of Ukraini… (10.32718/nvlvet-f10128)	References	7.53	1
33	Features of yogurt technology with germinated grains (10.32718/nvlvet-f10210)	References	7.53	1
34	Application of functional ingredients in confectionery manuf… (10.32718/nvlvet-f10302)	References	7.53	1
35	Research of the efficiency of tumbling in meat product manuf… (10.32718/nvlvet-f10310)	References	7.53	1
36	Technological features of poultry jerky production using ber… (10.32718/nvlvet-f10316)	References	7.53	1
37	The flour of soft wheat in the technologies of food products (10.32718/nvlvet-f9301)	References	7.53	1
38	Improving the performance of vibration feeders with an elect… (10.32718/nvlvet-f9305)	References	7.53	1
39	The use of the β-cyclodextrin with iodine in technology of m… (10.32718/nvlvet-f9308)	References	7.53	1
40	Obtaining and characterization of modified mannan from the c… (10.32718/nvlvet-f9310)	References	7.53	1
41	Research of regularities of formation of health-improving an… (10.32718/nvlvet-f9401)	References	7.53	1
42	Monitoring of gluten in dairy products (10.32718/nvlvet-f9402)	References	7.53	1
43	Expanding the range of processed cheeses using sunflower iso… (10.32718/nvlvet-f9405)	References	7.53	1
44	Improvement of technology of preserves from freshwater fish… (10.32718/nvlvet-f9406)	References	7.53	1
45	Development of ice cream recipe with dates processing produc… (10.32718/nvlvet-f9509)	References	7.53	1
46	Using of non-traditional raw materials in the technology of… (10.32718/nvlvet-f9511)	References	7.53	1
47	The use of cryopowder from seafood in the technology of ther… (10.32718/nvlvet-f9514)	References	7.53	1
48	Research of technological properties of bread made with the… (10.32718/nvlvet-f9601)	References	7.53	1
49	Research on changes of the quality indicators of semi-finish… (10.32718/nvlvet-f9605)	References	7.53	1
50	Physical, chemical and organoleptic characteristics of plant… (10.32718/nvlvet-f9606)	References	7.53	1