A. Menchynska

A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons

S. Belinska, Nataliia Nesterenko, V. Israelian, 2022, Potravinarstvo Slovak Journal of Food Sciences.

Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus)

Hao Zhang, Xin Zhao, Zehu Zhang, 2022, Potravinarstvo Slovak Journal of Food Sciences.

The study of functional and technological properties of vegetarian ice cream

Oleksandra Shynkaruk, L. Bal-Prylypko, V. Israelian, 2023, Potravinarstvo Slovak Journal of Food Sciences.

The study of the cytotoxic effect of disinfectants

T. Taran, V. Israelian, N. Holembovska, 2023, Potravinarstvo Slovak Journal of Food Sciences.

Use of aromatic root vegetables in the technology of freshwater fish preserves

A. Ivaniuta, V. Israelian, N. Holembovska, 2021 .

The use of secondary fish raw materials from silver carp in the technology of structuring agents

V. Israelian, N. Holembovska, Yuliya Kryzhova, 2021 .

BIOLOGICAL VALUE AND CONSUMER PROPERTIES OF FISH PASTES

N. Holembovska, T. Manoli, L. Tyshchenko, 2021, Food Science and Technology.

EFFECTIVENESS OF USING BEER GROATS IN THE TECHNOLOGY OF SEMIFINISHED FISH PRODUCTS

Xiaoqing Qu, Nataliia Nesterenko, A. Ivaniuta, 2022, Animal Science and Food Technology.