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Anna Novik

Oles Honchar Dnipro National University

Dnipro

Ukraine

  • Oles Honchar Dnipro National University

SCHOLARLY PAPERS

2

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Scholarly Papers (2)

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1.

Determining the Content of Macronutrients in Berry Sauces Using a Method of IR-Spectroscopy

Eastern-European Journal of Enterprise Technologies, 5(11 (107)), 32-42, 2020. doi: 10.15587/1729-4061.2020.213365
Number of pages: 11 Posted: 14 Jan 2021
Grygorii Deinychenko, Tamara Lystopad, Anna Novik, Line Chernushenko, Andrii Farisieiev, Yuliiа Matsuk and Tatiana Kolisnychenko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Oles Honchar Dnipro National University, Oles Honchar Dnipro National University, Oles Honchar Dnipro National University, Oles Нonchar Dnipro National University and University of Customs and Finance
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wild and cultivated berries; algae raw materials; iodine-containing additives; berry sauces; IR spectroscopy

2.

Comprehensive Assessment of Quality and Safety of Berry Sauce with Iodine-Containing Additive

EUREKA: Life Sciences, (5), 43-50 (2020). doi:10.21303/2504-5695.2020.001435
Number of pages: 8 Posted: 02 Jun 2021
Grygorii Deinychenko, Tamara Lystopad, Anna Novik, Line Chernushenko, Andrii Farisieiev, Irina Radzievskaya, Yuliiа Matsuk and Tatiana Kolisnychenko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Oles Honchar Dnipro National University, Oles Honchar Dnipro National University, Oles Honchar Dnipro National University, National University of Food Technologies, Oles Нonchar Dnipro National University and University of Customs and Finance
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berry sauces, quality indicators, safety, iodine-containing additive, algae