Публікації у періодичних наукових виданнях, що включені до наукометричних баз, зокрема Scopus, Web of Science Core Collection

2022

  1. Samilyk, M., Demidova, E., Bolgova, N., Savenko, O., Cherniavska, T. (2022). Development of bread technology with high biological value and increased shelf life. EEJET, 2 (11 (116)), 52–57. https://doi.org/10.15587/1729-4061.2022.255605 (Scopus)
  2. Samilyk, M., Korniienko, D., Bolgova, N., Sokolenko, V., Boqomol, N. (2022). Using derivative products from processing wild berries to enrich pressed sugar. EEJET, 3 (11 (117)), 39–44. (Scopus)
  3. Marina M. Samilyk, Evgenia V. Demidova, Natalia V. Bolgova (2022). Waste-free technology of processing wild plant raw materials. Journal of Chemistry and Technologies, 30(3), 394-403. https://doi.org/10.15421/jchemtech.v30i3.256924 (Scopus)
  4. Samilyk, M., Tsyrulyk, R., Bolgova, N., Vechorka, V., Ryzhkova, T., Severin, R., Lysenko, H., & Heіda I. (2022). Devising a technique for improving the biological value of A2 milk by adding carrot powder. EEJET, 6(11 (120), 44–50. https://doi.org/10.15587/1729-4061.2022.266924 (Scopus)
  5. Qin, X., Samilyk, M., Luo, Y. (2022). The Influence of the Introduction of Fibre-rich Bran on the Quality of Kefir. International Journal of Ecological Economics and Statistics, 43(3), 61-77. ISSN 0973-1385 (Print), ISSN 0973-7537 (Online) (Web of Science).
  6. Pasichnyi V., Bozhko N., Tischenko V., Marynin A., Shubina Y., Svyatnenko R., Haschuk O., Moroz O. Studying the influence of berry extracts on the quality and safetyindicators of halfsmoked sausages. Eastern-European Journal of Enterprise Technologies. 2022. 1. C. 33-40. https://doi.org/10.15587/1729-4061.2022.252369. (Scopus)

7.Pasichnyi V., Tischenko V., Bozhko N., Marynin A., Moskaluyk O., Geredchuk A. Determining the medical and biological safety of meat-containing polycomponent products based on regional raw materials. Eastern-European Journal of Enterprise Technologies. 2022. 6. C. 126-133. https://doi.org/10.15587/1729-4061.2022.268907. (Scopus)

8.Bozhko N., Pasichnyi V., Tischenko V., Koval O., Marynin A. Use of bioactive properties of plant extracts to increase the storage stability of mechanically separated turkey meat. Ukrainian Food Journal. 2022. 11(4). C. 616-628. https://doi.org/10.24263/2304- 974X-2022-11-4-10 (Scopus+WoS).

  1. Helikh, A., Gao D., Zhenhua D. Development of pumpkin seed meal biscuits. Eastern-European Journal of Enterprise Technologies, 2022, 2/11, (116), стр. 36-42 (Scopus)
  2. Primenko V., Helikh A. (2022). justification of dairy raw materials according to indicators of their structure for obtaining selenium-protein dietary supplements. Journal of chemistry and technologies, 30 (1). – Р. 79-87. (Scopus)
  3. Helikh, A., Gao D., Zhenhua D. EFFECT OF pH-SHIFTING TREATMENT ON THE GEL PROPERTIES OF PUMPKIN SEED PROTEIN ISOLATE. Journal of chemistry and technologies. – 2022/ – № 30 (2). – Р. 198-204. (Scopus).
  4. Wenjuan Lou, Haixu Zhou, Bo Li, Grevtseva Nataliya. Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder. Food science and technology, 2022, 42, 78421. (Scopus).
  5. Zhao X., Zhang Z., Cui, Z, Manoli T., Yan H., Zhang H. (2022). Quality changes in storage of sous vide cooking Argentine squid (Illes argentinus) after blue light sterilization. Potravinarstvo Slovak Journal of Food Sciences, 16, 175-186. (Scopus).
  6. Cui, Z., Yan, H., Manoli, T., Fan, C. & Zhang, H. (2022). Effect of blu-ray sterilization on the quality of sous vide cooking squid (Illes argentinus). Journal of Hygienic Engineering and Design, 38, 3-9. (Scopus).
  7. Cui, Z., Zhang, N., Lou, W., Manoli, T. (2022). Application of sous vide cooking to aquatic food products: A review. Food Science and Technology. (Web of Science).
  8. Qu, X., Li, В., Yang, W., & Nazarenko, Y. (2022). Effect of oat β-glucan on in vitro digestion characteristics of set- type yogurt. Acta Innovations. 43, 5-14. (Scopus).
  9. Shang, F., Kryzhska, T., Duan, Z. (2022). Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage. Eastern-European Journal of Enterprise Technologies, 1 (11 (115)), 41–48. (Scopus).
  10. Shang Feifei, Tetyana A. Kryzhska, Liu Yan, Duan Zhenhua, Svetlana H. Danylenko, Tetyana M. Stepanova1, Olena Yu. Koshel. EFFECTS OF DIFFERENT NATURAL FOOD COLORING ADDITIONS ON THE QUALITY OF CHICKEN SAUSAGE, Journal of Chemistry and Technologies, 2022, 30(2), 265-274, (Scopus).
  11. Shang, F., Kryzhska, T. *, Duan, Z. (2022). Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage. Eastern-European Journal of Enterprise Technologies, 4 (11 (118)), 6–14. (Scopus).
  12. Liu, Y., Sabadash, S., Duan, Z., Gao, D. Influence of different microwaveassisted drying methods on thephysical properties, bioactive compounds and antioxidant activity of beetroots. Eastern-European Journal of Enterprise Technologies, 2022, 1(11-115), 15–25. (Scopus).
  13. Liu, Y., Sabadash, S., Duan, Z., Dengau, C. The influence of different drying methods on the quality attributes of beetroots.Eastern-European Journal of Enterprise Technologies, 2022, 3(11-117), 60–68. (Scopus).
  14. Rozhkova, L., Savchenko-Pererva, M., Radchuk, O., Sabadash, S., Kuznetsov, E. Innovative Hybrid Power Plant Design. Lecture Notes in Mechanical Engineering, 2022, страницы 299–308. (Scopus).