| Trends and expected benefits of the breaking edge food technologies in 2021–2030 VM Ivanov, O Shevchenko, A Marynin, V Stabnikov, E Stabnikova, ... | 59 | 2021 |
| Conformational changes in the structure of dough and bread enriched with pumpkin seed flour S Litvynchuk, O Galenko, A Cavicchi, C Ceccanti, C Mignani, L Guidi, ... Plants 11 (20), 2762, 2022 | 30 | 2022 |
| Quantum oscillations of interacting nanoscale structural inhomogeneities in a domain wall of magnetic stripe domain A Shevchenko, M Barabash Nanoscale Research Letters 11, 1-6, 2016 | 15 | 2016 |
| A general formalism for the determination of the effective mass of the nanoscale structural inhomogeneities of the domain wall in uniaxial ferromagnets A Shevchenko, M Barabash Nanoscale Research Letters 10, 1-4, 2015 | 15 | 2015 |
| Heat capacity of ferrite-garnet nanowire with domain wall AB Shevchenko, MY Barabash Physica B: Condensed Matter 556, 114-117, 2019 | 14 | 2019 |
| Use of pumpkin seed flour in preparation of bakery products A Shevchenko, V Drobot, O Galenko | 13 | 2022 |
| Quantum oscillations of the nanoscale structural inhomogeneities of the domain wall in magnetic bubble AB Shevchenko, MY Barabash Nanoscale Research Letters 10, 1-5, 2015 | 13 | 2015 |
| The over-barrier reflection of the Bloch point in uniaxial ferromagnets with strong magnetic anisotropy AB Shevchenko, MY Barabash Low Temperature Physics 39 (2), 151-153, 2013 | 13 | 2013 |
| Quantum tunneling of the Bloch point in a magnetic film with strong uniaxial magnetic anisotropy AB Shevchenko, MY Barabash Low Temperature Physics 37 (8), 690-692, 2011 | 13 | 2011 |
| Influence of rice flour on conformational changes in the dough during production of wheat bread A Shevchenko | 11 | 2022 |
| Вплив рисового борошна на структурно-механічні властивості тіста та якість хліба ВІ Дробот, АО Шевченко | 10 | 2021 |
| Динаміка показників здоров’я дитячого населення сільських районів Дніпропетровської області ЛВ Григоренко, МВ Дзяк, ОА Шевченко Гігієна населених місць, 358-366, 2011 | 10 | 2011 |
| Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread I Hetman, L Mykhonik, O Kuzmin, A Shevchenko | 8 | 2021 |
| Quantum oscillations of the Bloch point in domain walls of magnetic bubbles AB Shevchenko, MY Barabash Low Temperature Physics 42 (1), 42-44, 2016 | 7 | 2016 |
| Use of rice flour in wheat bread technology A Shevchenko, V Drobot EUREKA: Life Sciences, 44-51, 2022 | 6 | 2022 |
| Research and comparative analysis of the qualitative parameters of food powders produced from grain raw materials using an improved jet mill S Changgao, O Olkhovikov, G Xiaojin, A Marynin, Z Sichen, ... Technology audit and production reserves 6 (3/68), 36-43, 2022 | 6 | 2022 |
| Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids Y Kambulova, Y Zviahintseva-Semenets, A Shevchenko, O Kokhan | 6 | 2020 |
| Effect of the complex improver on consumer properties of bakery products O Bilyk, E Halykova, A Shevchenko, O Kochubei-Lytvynenko, ... | 5 | 2020 |
| Perspective of roasting method of culinary products with electrocontact heat treatment I Babanov, V Mikhaylov, A Shevchenko, S Mikhaylova Food Industry 23, 62-66, 2018 | 5 | 2018 |
| Properties of amorphous silica synthesized from copper-smelting slags MS Kurbanov, SA Tulaganov, M Ernazarov, LS Andriyko, AI Marinin, ... Sumy State University, 2021 | 4 | 2021 |
