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

2025

  1. Samilyk, M., Kovalova, O., Yudina, T., Bolhova, N., & Klochko, T. (2025). Оцінка ефективності переробки нетрадиційної плодової сировини на бурякоцукрових заводах. Agricultural and Resource Economics: International Scientific E-Journal, 11(2), 183–217.https://doi.org/10.51599/are.2025.11.02.07 (Scopus).
  2. Samilyk, M., Ivchenko, V., Nosyk, M., Tischenko, V., Ryzhkova, T., Hnoievyі I., Petrenko, A., & Hrinchenko, D. (2025). Devising a technology for manufacturing wine from mulberry using osmotic dehydration. Eastern-European Journal of Enterprise Technologies, 3(11 (135), 82–88. https://doi.org/10.15587/1729-4061.2025.328926(Scopus).
  3. Samilyk, M., Bokovets, S., Kovalenko, O., Ryzhkova, T., Hnoievyі, I., Hrinchenko, D., Petrenko, A., Bakhmat, O., Nedilska, U. (2025). Detection of the impact of military actions on the safety of agricultural products. Eastern-European Journal of Enterprise Technologies, 6 (11 (138)) https://doi.org/10.15587/1729-4061.2025.343273
  4. Samilyk, M., Illiashenko, Y., Tkachuk, S., Prylipko, T., & Koval, T. (2025). Evaluation of physico-chemical properties and bioactivity of derivatives of black chokeberry products obtained during osmotic dehydration. Technology Audit and Production Reserves, 4(3(84), 67–72. https://doi.org/10.15587/2706-5448.2025.337008 (Scopus).
  5. Samilyk, M., Nahornyi, Y., Marenkova, T., & Bokovets, S. (2025). Influence of enriched ingredients on the functional properties and nutritional value of bread. Technology Audit and Production Reserves, 3(83). https://doi.org/10.15587/2706-5448.2025.329145 (Scopus).
  6. Samilyk, M., Synenko, T., Bolgova, N., Lukhanin, B., & Borozenets, N. (2025). Assessment of the risk of pollution of the ecosystem and agricultural products in the zone of military conflict. Technology Audit and Production Reserves, 5(3(85), 23–28. https://doi.org/10.15587/2706-5448.2025.341902. (Scopus).
  7. Bolhova, N., Karachov, V., Koshel, O., Chernyavska, T., Yudina, T., Gnitsevych, V., Deinychenko, G., & Sukmanov, V. (2025). Devising a recipe for a functional milk drink based on Moringa powder. Eastern-European Journal of Enterprise Technologies, 3(11 (135), 27–32. https://doi.org/10.15587/1729-4061.2025.329644 (Scopus).
  8. Ladyka, V., Skliarenko, Y., Bolgova, N., Vechorka, V., Tereshchenko, S., & Pysariev, V. (2025). Establishing the dependence of fermentation process of milk clots with mesophilic lactic acid streptococci on the genotype of cows in terms of the kappa-casein gene. Eastern-European Journal of Enterprise Technologies, 4(11 (136), 49–56. https://doi.org/10.15587/1729-4061.2025.333997 (Scopus).
  9. Puryhin, I., Nazarenko, Y., Synenko, T., Bolhova, N., & Demydova, Y. (2025). Determining the effect of nanofiltration on the nutritional and biological value of whey. Eastern-European Journal of Enterprise Technologies, 5(11 (137), 71–78. (Scopus).
  10. Helikh, A., & Filon, A. (2025). Helikh, A., & Filon, A. (2025). Biochemical variability of vegetable juice powders: a key factor in modulating the physicochemical properties and safety profile of vegan fermented sausages. Technology Audit and Production Reserves, 4(3(84), 52–59. (Scopus).
  11. Helikh, A., & Filon, A. (2025). Study of the amino acid profile of alternative proteins (Helix pomatia, Lissachatina fulica, Helix aspersa) and their potential application in a healthy diet: optimization of a modern brandade recipe. Technology Audit and Production Reserves, 2(3(82), 71–79. (Scopus).
  12. Ladyka, V., Synenko, T., Bolhova, N., Skliarenko, Y., & Vechorka, V. (2025). Determination of the influence of raw milk β-casein polymorphism on the efficiency of making cottage cheese. Technology Audit and Production Reserves, 3(3(83), 56–62. (Scopus).
  13. Sereda, O., Demydova, Y., Koshel, O., Ponomarenko, V., Voronin, O., Kuznietsova, I., & Zaichuk, L. (2025). Assessment of the content of flavonoids in green buckwheat flour. Technology Audit and Production Reserves, 5(3(85), 29–34. https://doi.org/10.15587/2706-5448.2025.341092. (Scopus).
  14. Tyshchenko V.I., Bozhko N.V., Pasichnyy V.M., Marynin A.I., Samilyk M.M.. (2025) BIOCHEMICAL, FUNCTIONAL, AND TECHNOLOGICAL EVALUATION OF WILD BOAR MEAT PREPARED BY DIFFERENT CULINARY METHODS. Journal of Chemistry and Technology.33(4). (Scopus).
  15. Synenko, T., Samilyk, М., Demidova, E., Bolgova, N., KosheІ, O. (2025). Study of the effect of powdered food additives from wild berries on the quality of pasta. Food science and technology, 19(4), 88-96. https://doi.org/10.15673/fst.v19i4.3302. (Web of Science).
  16. Demydova, M. Samilyk, D. Sukhanov (2025) Prospects for the Use of Powdered Viburnum Food Additive in the Production of Soft Ice Cream, International Journal of Ecological Economics and Statistics.Vol.46.P.1-11. (Web of Science) http://www.ceser.in/ceserp/index.php/ijees/article/view/7045 (Web of Science).