Vol. 16(65) No. 2 (2023)

Published: 2023-12-20

FORESTRY

Variability of Pedunculate Oak (Quercus robur L.) Provenances in Central Ukraine

I. Neyko, M. Matusyak, O. Neyko, O. Tsyhanska

pp. 1-16
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Identifying New Tourist Destinations in Balikpapan's Protected Forest: a Solution to Prolonged Social Conflicts

A.W. Nugroho, L.R. Yusuf, T.R. Yusnikusumah, S.Y. Indriyanti, S. Suhartono, N. Muin, R. Fauzi, B.K. Sumirat

pp. 17-36
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Interconnection Between Ecosystem Services and Local Communities: Knowledge Gap Identification in the Area of Kakamega Forest

I. Osewe, E.O. Osewe, B. Popa

pp. 37-68
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Forest Management in Ukraine Under War Conditions

Y. Volkovska, I. Dubovich, M. Vyniarska, N.M. Petretchi

pp. 69-80
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WOOD INDUSTRY

Wood Colouring with Natural Dye Extracts. New Research and Perspectives

E. Beldean, M.C. Timar

pp. 81-92
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Material Resistance and Moisture Dynamics of Beech Wood (Fagus orientalis)

M.G. Daryaei, Z. Moradi, L. Fathi, R. Hasanagic, M. Humar, M. Bahnani

pp. 93-104
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Mechanical Performance of Heat-Treated Norway Spruce (Picea abies) Wood

R. Hasanagic, L. Fathi, M. Sefidruh, M. Bahmani, M. Humar

pp. 105-114
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AGRICULTURAL FOOD ENGINEERING

Development of Feed Expander

E. Aliiev, V. Dudin, O. Kobets, M. Linko

pp. 115-130
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Influence of Ultrasound Parameters on Some Qualities of Frozen African Spinach

A. Fadeyibi, I.J. Gana, R.A. Ajiboye

pp. 131-142
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Low-Waste Technology of Fodder Grass Processing

Valeria V. Kireeva

pp. 143-152
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Development of an Assortment of Semi-Hard Cheese with the Addition of Za`'Atar as a Functional Ingredient

V.M. Moga, M.A. Tita, O. Tita

pp. 153-164
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