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

2024

  1. Samilyk, M., Illiashenko, Y., Rudichenko, Y., Yevtushenko, Y., Huba, S., Tkachuk, S., Ryzhkova, T., Heіda I., Lysenko, H., & Severin, R. (2024). Determination of the antioxidant potential of processing products of osmotically dehydrated chokeberry fruits and beer enriched with them. EEJET, 2(11 (128), 26–33. https://doi.org/10.15587/1729-4061.2024.301159 (Scopus)
  2. Samilyk, M., Bolgova, N., Samokhina,  E., Cherniavska,  T., & Kharchenko,  S. (2024). Use of hop extract in the biotechnology of kefir beverage. Scientific Horizons, 27(3), 97-106. doi: 10.48077/scihor3.2024.97.  (Scopus)
  3. Samilyk, M., Tkachuk, M., Paska, M., Ryzhkova, T., Tkachuk, S., Petrenko, A., Hrinchenko, D., Gurskyi, P., Savchuk, L., & Yarmosh, T. (2024). Substantiating the feasibility of processing the secondary product obtained after osmotic dehydration of dried apricots. EEJET, 4(11 (130), 36–42. https://doi.org/10.15587/1729-4061.2024.309658 (Scopus)
  4. Samilyk, M., Nosyk, M., Ryzhkova, T., Bolhova, N., Tkachuk, S., Sakhnenko, A., Petrenko, A., Hrinchenko, D., Hnoievyі, I. (2024). Determining the possibility of making mulberry wine by using the osmotic dehydration process. EEJET, 3 (11 (129)), 31–36. https://doi.org/10.15587/1729-4061.2024.306443 (Scopus)
  5. Ladyka V. Justification of the feasibility of using A2 milk in the production of some dairy products. Food production: innovative technological solutionsр: Scientific monograph / V. Ladyka, M. Samilyk, T. Synenko, N. Bolgova, V. Vechorka, Y. Nazarenko. – Technology center PC, 2024. – 33-63. DOI: 10.15587/978-617-7319-99-2.CH2. (Scopus).
  6. Samilyk, М., Nahornyi, Y., Tkachuk, S., Ryzhkova Т., Gurskyi, Р., Savchuk, L., Petrenko, А., Hrinchenko, D. (2024). Improving the technology of gluten-free bread with quinoa flour. EEJET, 5(131) (Scopus).

7.Bozhko N., Tischenko V., Stepanova T. (2024). Development of meat-containing semi-finished products with pike meat and hemp seed protein. Journal of Chemistry and Technologies, 32(1), 198-209. https://doi.org/10.15421/jchemtech.v32i1.296208 (Scopus)

  1. Pasichnyi, V., Shevchenko, O., Tischenko, V., Bozhko, N., Marynin, A., Strashynskyi, I., & Matsuk, Y. (2024). Substantiating the feasibility of using hemp seed protein in cooked sausage technology. Eastern-European Journal of Enterprise Technologies, 4(11 (130), 56–66. https://doi.org/10.15587/1729-4061.2024.310668 (Scopus).
  2. Liu, Y., Helikh, A.O., Filon, A.M., Duan, Z.-H., Ren, A.-Q.. (2024). Beetroot (Beta vulgaris L. var. conditiva Alef.) pretreated by freeze-thaw: influence of drying methods on the quality characteristics. CYTA-Journal of Food, 22(1), 1-12. https://doi.org/10.1080/19476337.2023.2295421 (Scopus).
  3. Ladyka, V., Bolhova, N., Huba, S., Sokolenko, V., & Skliarenko, Yu. (2024). Investigation of the influence of milk protein genotype on the process of fermentation of milk curds by mesophilic lactic acid streptococci. Scientific Horizons, 27(8), 113-121. https://doi.org/10.48077/scihor8.2024.113 (Scopus).
  4. Odintsov, S., Nazarenko, Y., Synenko, T., & Huba, S. (2024). Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it. Eastern-European Journal of Enterprise Technologies, 2(11 (128), 6–12. https://doi.org/10.15587/1729-4061.2024.300172 (Scopus).
  5. Puryhin, I., Nazarenko J., Synenko T., Bolgova N., & Borozenets N. (2024) The effect of milk whey and sublimated pear on the biological value of soft cheese. Journal of chemistry and technologies, 32(2), 382−390. doi: https://doi.org/10.15421/jchemtech.v32i2.296625 (Scopus).