Публікації у періодичних наукових виданнях, що включені до наукометричних баз, зокрема Scopus, Web of Science Core Collection
2019
1.Bozhko N., Pasichnyi V., Tischenko V., Svyatnenko R. Effectiveness of natural plant extracts in the technology of combined meatcontaining breads. Ukrainian food journal. 2019. 8 (3). C. 522-532. https://doi.org/10.24263/2304-974X-2019-8-3-. (Scopus+WoS).
- Yuliya Nazarenko;Volodymyr Ladyka; Victor Opara; Yuliia Pavlenko (2019) Determining the influence of the composition of milk from cows of different breeds on quality indicators for the Dutch-type cheese. Eastern-European Journal of Enterprise Technologiesthis link is disabled, 2019, 1(11-97), pp. 23–33 DOI: 10.15587/1729-4061.2019.155487(Scopus).
- Lou W., Bezusov A., Li B., Dubova Н. Recent advances in studying tannic acid and its interaction with proteins and polysaccharides. Food Science and Technology, 2019, 13(3), 63-69. (Scopus).
- Cui, Z., Dubova, H., & Mo, H. (2019). Effects of sous vide cooking on physicochemical properties of squid. Hygienic Engineering and Design, 29, 35-40. (Scopus).
