S. Danylenko

PCR-screening of bacterial cultures for enrichment of the essential nutrients level in organic fermented dairy product

N. Chorna, Y. Zhukova, P. Petrov, 2019, Food Resources.

Study of the influence of starter culture based at lactic acid bacteria on the bread quality

S. Danylenko, I. Hetman, Аlyna Korzhenivska, 2019 .

Scientific substantiation of new technological methods of development of biopreparations for production of ensilage

S. Danylenko, S. Teterina, M. Khonkiv, 2020, FOOD RESOURCES.

Justification and microbiota compositions development for the fermentation of raw meat

O. Kanishchev, S. Danylenko, G. Tolok, 2023, Potravinarstvo Slovak Journal of Food Sciences.

Development of technology and research of quality indicators of yoghurt with natural filler in the preservation process

A. Helikh, S. Danylenko, L. Qingshan, 2021, FOOD RESOURCES.

Biotechnological aspects of application of strains with β-galactosidase activity in the production of fermented dairy products

S. Danylenko, A. Minorova, T. Rudakova, 2021, FOOD RESOURCES.

Optimization of stability indicators of emulsion-type sauce with added protein isolates of plant origin

A. Helikh, S. Danylenko, A. Bovkun, 2021, FOOD RESOURCES.