| Determination of total antioxidant capacity in marmalade and marshmallow S Gubsky, M Artamonova, N Shmatchenko, I Piliugina, E Aksenova | 30 | 2016 |
| Investigation of the properties of marmalade with plant cryoadditives during storage N Shmatchenko, M Artamonova, O Aksonova, S Oliinyk | 13 | 2018 |
| Харчова хімія: Навчальний посібник ВВ Євлаш, ОІ Торяник, ВО Коваленко, ОФ Аксьонова, НО Отрошко, ... Х.: Світ книг, 2012 | 10 | 2012 |
| Research on a new approach to low-temperature deodorization and its effect on oxidative deterioration of fish oil AO Demydova, OF Aksonova, SM Molchenko, FF Hladkyi Journal of Chemistry and Technologies 29 (4), 639-649, 2021 | 5 | 2021 |
| Heme iron–containing dietary supplements and their application in fortified foods V Evlash, M Pogozhikh, O Aksonova, S Gubsky Bioenhancement and Fortification of Foods for a Healthy Diet, 237-268, 2022 | 4 | 2022 |
| DEVELOPMENT OF VITAMIN D3-FORTIFIED DAIRY SOUR CREAM DESERT. O Aksonova, S Gubsky, N Murlykina, N Otroshko Journal of Hygienic Engineering & Design 40, 2022 | 4 | 2022 |
| Formation of ideas about rational nutrition as an element of student’s environmental education O Aksonova, D Torianik, V Evlash, D Slivar, S Gubsky BIO Web of Conferences 40, 02003, 2021 | 4 | 2021 |
| Study of properties of jelly-fruit marmalade with herbal additives M Artamonova, I Piliugina, O Aksonova BIO Web of Conferences 30, 01003, 2021 | 4 | 2021 |
| Technology of a dietary supplement “SoleVit Mg” based on Salicornia Europaea L. for use in food technologies V Evlash, N Murlykina, O Aksonova, L Hazzavi-Rogozina BIO Web of Conferences 40, 02006, 2021 | 4 | 2021 |
| Design, rheology and microstructure of food-grade emulsion-based systems for delivery of vitamin D S Gubsky, O Aksonova, V Evlash, A Batrak, A Laguta, O Kalugin Kharkiv University Bulletin. Chemical Series, 17-36, 2020 | 4 | 2020 |
| Muffin Enriched with Bioactive Compounds from Milk Thistle By-Product: Baking and Physico–Chemical Properties and Sensory Characteristics D Polovnikova, V Evlash, O Aksonova, S Gubsky Biology and Life Sciences Forum 18 (1), 49, 2022 | 3 | 2022 |
| Дослідження антиоксидантів у рослинних добавках, отриманих за кріогенними технологіями ОФ Аксьонова, ІС Пілюгіна, МВ Артамонова, НВ Шматченко НТУ" ХПІ", 2016 | 3 | 2016 |
| Харчова хімія ВВ Євлаш, ГО Пестіна, НО Отрошко, АБ Горальчук Харків: ХДУХТ, 2011 | 3 | 2011 |
| Food-Based Intervention Strategies for Iron Deficiency Prevention V Evlash, O Aksonova, S Gubsky Biology and Life Sciences Forum 18 (1), 52, 2022 | 2 | 2022 |
| Effect of oxidation products and other precursors on the content of 3-MCPD esters and glycidol esters in deodorised sunflower oil. A Demydova, I Levchuk, V Yevlash, O Aksonova, A Foshchan Food Science & Technology (2073-8684) 16 (1), 2022 | 2 | 2022 |
| The technology of curd cake with sucralose: a infrared spectroscopy analysis O Aksonova, S Gubsky, D Torianik, V Evlash BIO Web of Conferences 30, 01001, 2021 | 2 | 2021 |
| Technology of curd cake with suclarose as highly effective sweetener O Aksonova, S Gubsky, D Torianik, N Murlykina Харківський державний університет харчування та торгівлі, 2020 | 2 | 2020 |
| Investigation of properties of semi-finished products for smoothies during low-temperature storage E Sokolova, E Aksenova, I Piliugina Технологический аудит и резервы производства 3 (3 (41)), 45-49, 2018 | 2 | 2018 |
| Determination of the content of L-ascorbic acid in fruit jelly S Gubsky, O Dobrovolska, O Aksonova, V Evlash, Z Zhelezniak Прогресивні техніка та технології харчових виробництв ресторанного …, 2018 | 2 | 2018 |
| STUDY OF WAYS TO REDUCE THE VISCOSITY OF SUNFLOWER LECITHIN A Demydova, V Yevlash, O Аksonova, O Priss | 1 | 2023 |
