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

2023

  1. Qin, X., Samilyk, M., Luo, Y. (2023). Optimization of technical and technological indicators of kefir added with defatted sesame flour and rice bran. EEJET, 1 (11 (121)), 15–22. doi: https://doi.org/10.15587/1729-4061.2023.272029 (Scopus)
  2. Samilyk, M., Demidova, E., Nazarenko, Y., Tymoshenko, A., Ryzhkova, T., Severin, R., Hnoievyі, I., Yatsenko, I. (2023). Formation of the quality and shelf life of bread through the additive of powder from rowanberry. EEJET, 3 (11 (123)), 42–49. doi: https://doi.org/10.15587/1729-4061.2023.278799 (Scopus)
  3. Samilyk, M., Vechorka, V., Bolgova, N., Samokhina, Y., & Kyselov, O. (2023). Аналіз сирів, виготовлених за безвідходною технологією. Food Science and Technology, 16(4). https://doi.org/10.15673/fst.v16i4.2539 (Web of Science)
  4. Demidova E, Samilyk M. Prospects for the use of wild berry processing products as functional food ingredients. Food science and technology. 2023; 17(4): 24-33. https://doi.org/10.15673/fst.v17i4.2780 (Web of Science)
  5. Bal’-Prylipko, L., Samilyk, M., Korniienko, D., Paska, M., Ryzhkova, T., Yatsenko, I., Hnoievyі I., Tkachuk, S., Bolgova, N., & Sokolenko, V. (2023). Determination of quality indicators of sugar fortified with a by-product of elderberry processing. EEJET, 4(11 (124), 65–72. https://doi.org/10.15587/1729-4061.2023.284885 (Scopus)

6.Bozhko N. V., Tischenko V. I., Pasichnyi V. M., Marinin A. I., Matsuk Y. A. (2023). Comparative analysis of the chemical composition, functional-technological, rheological, and antioxidant properties of wild boar meat (Sus scrofa) with DFD properties and industrial pork. Acta Sci.Pol. Technol. Aliment. 22 (3), 257-266. https://doi.org/10.17306/J.AFS.2023.1144  (Scopus+WoS).

  1. Gao, D., Helikh, A., Duan, Z., & Xie, Q. (2023). Thermal, structural, and emulsifying properties of pumpkin seed protein isolate subjected to pH-shifting treatment. Journal of Food Measurement and Characterization, 17(3), 2301-2312. https://doi.org/10.1007/s11694-022-01776-6. (Scopus)
  2. Liu, Y., Helikh, A., Filon, A., & Duan, Z. (2023). Sausage technology for food sustainability: recipe, color, nutrition, structure. Eastern-European Journal of Enterprise Technologies, 4(11(124), 47-58. https://doi.org/10.15587/1729-4061.2023.286323. (Scopus).
  3. Saveliev, D., Petrova, O., Yashchenko, O., Rudakov, S., Harbuz, S., Shevchuk, N., Kachanova, T., Gill, M., Bolhova, N., & Borozenets, N. (2023). Improving the technology of the synthesis of fatty acid monoglycerides using the glycerolysis reaction. Eastern-European Journal of Enterprise Technologies, 3(6 (123), 6–12. https://doi.org/10.15587/1729-4061.2023.278270 (Scopus).
  4. Kunitsia, E., Kalyna, V., Haliasnyi, I., Siedykh, K., Kotliar, O., Dikhtyar, A., Polyansky, P., Ivanov, G., Baranova, O., & Bolhova, N. (2023). Development of a flavored oil composition based on hemp oil with increased resistance to oxidation. Eastern-European Journal of Enterprise Technologies, 5(11 (125), 26–33. https://doi.org/10.15587/1729-4061.2023.287436. (Scopus).
  5. Ladyka, V., Bolgova, N., Synenko, T., Skliarenko, Y., Vechorka, V. (2023). Determining the influence of raw milk protein composition on the yield of cheese and its nutrient content. Eastern-European Journal of Enterprise Technolo-gies, 6 (11 (126)), 33–41. doi: https://doi.org/10.15587/1729-4061.2023.292063. (Scopus).
  6. Holovko, T., Bordunova, O., Bolhova, N., Vasylenko, O., Nazarenko, Y., & Prymenko, V. (2023). SPONGE CAKE ENRICHED WITH BEETROOT POWDER AND CHARD PUREE: NUTRITIONAL AND SENSORY QUALITIES. Food Science and Technology, 17(1). https://doi.org/10.15673/fst.v17i1.2558. (Web of Science).