Lubych Vitaliy Volodymyrovych
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Organization
Uman National University of Horticulture, Ukraine
Academic Status
Candidate of Agricultural Science
Occupation
Lecturer of Department of Technology of Storage and Processing of Grain
Email: LyubichV@gmail.com
Papers
| # | PDF | Title of Article | Journal |
|---|
| 1 |
|
VITAMINS CONTENT IN THE GRAIN OF WINTER WHEAT UNDER VARIOUS FERTILIZERS |
№2, 2019, 2019 |
| 2 |
|
Baking properties depending on grain spelled fertilization |
№1, 2015 |
| 3 |
|
QUALITY OF SPELT WHEAT GRAIN CEREAL PRODUCTS |
№2, 2018, 2018 |
| 4 |
|
Урожай і якість зерна пшениці ярої за різних умов мінерального живлення |
№1-2,2013, 2013 |
| 5 |
|
SOWING PROPERTIES OF SUGAR SORGHUM GRAIN DEPENDING ON VARIETY, STORAGE DURATION AND TREATMENT BY GROWTH REGULATORS |
№1, 2020, 2020 |
| 6 |
|
COMPARATIVE CHARACTERISTICS OF TECHNOLOGICAL PROPERTIES OF 4-SPECIES TRITICALE GRAIN |
№2,2021, 2021 |
| 7 |
|
THE BIOLOGICAL VALUE OF HAZELNUT PROTEIN DEPENDING ON CULTIVAR |
№2, 2016, 2016 |
| 8 |
|
THE VALUE OF FAT SUBSTITUTE IN CUPCAKE TECHNOLOGY |
№1, 2022, |
| 9 |
|
CONTENT OF AMINO ACIDS IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY |
№2, 2020, 2020 |
| 10 |
|
OPTIMIZATION OF PUMPKIN FLOUR IN BREAD TECHNOLOGY |
№1, 2022, |
| 11 |
|
Productivity and technological value of some varieties of soft winter wheat on the right bank forest-steppe |
№2, 2014 |
| 12 |
|
THE AMINO ACID CONTENT OF SPELT WHEAT PROTEIN DEPENDING ON THE ORIGIN OF VARIETY AND STRAIN |
№2, 2016, 2016 |
| 13 |
|
TECHNOLOGICAL QUALITY OF STARCH OF DIFFERENT HYBRIDS OF CORN AND VARIETIES OF GRAIN SORGHUM BY ITS BIOCHEMICAL COMPONENT |
№1, 2022, |
| 14 |
|
MODERN ACHIEVEMENTS OF CEREAL PRODUCTION |
№1,2021, 2021 |
| 15 |
|
THE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ |
№1,2021, 2021 |
| 16 |
|
YIELD FORMATION OF VARIOUS SOFT WINTER WHEAT VARIETIES AND ITS COMPONENTS UNDER DIFFERENT FERTILIZER SYSTEMS |
№2,2021, 2021 |
| 17 |
|
Quality of cereals grain of spellt wheat depending on the index its unhusking and water-heat processing |
№2, 2015, 2015 |
| 18 |
|
AMINO ACID COMPOSITION IN WINTER WHEAT GRAIN DEPENDING ON THE VARIETY |
№1,2021, 2021 |
| 19 |
|
THE SELECTION OF PERENNIAL GRASSES – PROBLEMS AND OPPORTUNITIES |
№2, 2020, 2020 |
| 20 |
|
THE IMPACT OF THE TYPE WHEAT GRAIN ON THE TECHNICAL INDICATORS OF PRODUCTION CEREALS AND CULINARY EVALUATION OF THE FINISHED PRODUCT |
№1, 2017, 2017 |
| 21 |
|
YIELD AND QUALITY OF SOFT WHEAT CEREAL PRODUCTS DEPENDING ON VARIETY |
№1, 2020, 2020 |
| 22 |
|
INFLUENCE OF LIMESTONE AND MINERAL FERTILIZERS ON YIELD OF WINTER WHEAT ON ON CHERNOZEM PODZOLIC |
№1, 2022, |
| 23 |
|
TECHNOLOGICAL EVALUATION OF SOYBEAN SEED QUALITY DEPENDING ON THE VARIETY |
№2, 2020, 2020 |
| 24 |
|
INSTANT CEREAL QUALITY OF SPELT WHEAT GRAIN DEPENDING ON THE TEMPERATURE OF EXTRUSION |
№1, 2018, 2018 |
| 25 |
|
MILLING PROPERTIES OF GRAIN OF SPELT WINTER WHEAT VARIETIES DEPENDING ON MINERAL NUTRITION CONDITIONS |
№1, 2019, 2019 |
| 26 |
|
GROWTH AND DEVELOPMENT OF WINTER WHEAT IN THE SPRING-SUMMER PERIOD OF VEGETATION DEPENDING ON CONDITIONS OF MINERAL NUTRITION IN THE RIGHT–BANK OF LISOSTEPPE OF UKRAINE |
№2, 2020, 2020 |
| 27 |
|
FORMATION OF QUALITY OF CONFECTIONERY PRODUCTS MADE OF WHEAT FLOUR OF DIFFERENT VARIETY AND STRAIN |
№2,2017, 2017 |
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