| The quality characteristics of sausage prepared from different ratios of fish and duck meat NV Bozhko, VI Tischenko, VM Pasichnyi, YA Shubina, OB Kyselov, ... | 10 | 2021 |
| Development of meat-containing breads with hemp seed flour and turkey meat of mechanical crumbing N Bozhko, V Pasichnyi, V Tischenko, A Marynin, Y Shubina, ... EUREKA: Life Sciences,(4), 34-42, 2021 | 5 | 2021 |
| Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.) N Bozhko, V Pasichnyi, V Tischenko, A Marynin, Y Shubina, ... Eastern-European Journal of Enterprise Technologies 4 (11), 112, 2021 | 4 | 2021 |
| Ðîçðîáêà ðåöåïòóðè âàðåíèõ êîâáàñ ç êóíæóòíèì áîðîøíîì  Öèãóðà, ªÀ Øóá³íà,  Öèãóðà, ÅÀ Øóáèíà ÕÄÓÕÒ, 2019 | 4 | 2019 |
| Study of efficiency of berry extracts in the technology of semi-smoked sausages V Pasichnyi, N Bozhko, V Tischenko, A Marynin, Y Shubina, ... EUREKA: Life Sciences,(1), 25-31, 2022 | 3 | 2022 |
| Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages V Pasichnyi, N Bozhko, V Tischenko, A Marynin, Y Shubina, ... Eastern-European Journal of Enterprise Technologies 1 (11), 115, 2022 | 2 | 2022 |
| Ïðîòå¿í íàñ³ííÿ êîíîïë³ ó òåõíîëî㳿 âàðåíî-êîï÷åíèõ êîâáàñ ª Øóá³íà,  Òèùåíêî Çá³ðíèê íàóêîâèõ ïðàöü ΛΌÃOΣ, 2021 | 1 | 2021 |
| Ïðîäóêòè ïåðåðîáêè òåõí³÷íî¿ êîíîïë³ ó òåõíîëî㳿 ñ³÷åíèõ íàï³âôàáðèêàò³â ª Øóá³íà,  Òèùåíêî Çá³ðíèê íàóêîâèõ ïðàöü ΛΌÃOΣ, 2021 | 1 | 2021 |
| Âèâ÷åííÿ âïëèâó êîíîïëÿíîãî áîðîøíà íà îêèñëåííÿ ë³ï³ä³â âàðåíèõ êîâáàñ ² Òèùåíêî, Í Áîæêî, ªÀ Øóá³íà, ÂÈ Òèùåíêî, Í Áîæêî, ÅÀ Øóáèíà ÍÓÕÒ, 2020 | 1 | 2020 |
| ÓÄÎÑÊÎÍÀËÅÍÍß ÒÅÕÍÎËÎò¯ ÌÀÐÈÍÎÂÀÍÈÕ ÍÀϲÂÔÀÁÐÈÊÀÒ²Â Ç Ì’ßÑÀ ÏÒÈÖ² ²Î Äàíèëåâè÷, ªÀ Øóá³íà Êè¿â ÍÓÕÒ 2023, 82, 2023 | | 2023 |
| Physico-chemical and rheological properties of meat pates with corn starch suspensions prepared on electrochemically activated water. A Marynin, V Shpak, V Pasichnyi, R Svyatnenko, Y Shubina | | 2023 |
| ÂÏËÈ ÅËÅÊÒÐÎղ̲×ÍÎ ÀÊÒÈÂÎÂÀÍί ÂÎÄÈ ÍÀ ÔÓÍÊÖ²ÎÍÀËÜÍΖÒÅÕÍÎËÎò×Ͳ ÂËÀÑÒÈÂÎÑÒ² ÒÀ ÐÅÎËÎò×Ͳ ÏÎÊÀÇÍÈÊÈ Ì’ßÑÍÈÕ ÏÀØÒÅҲ À Ìàðèí³í,  Øïàê,  Ïàñ³÷íèé, ª Øóá³íà, Ð Ñâÿòíåíêî ³ñíèê Íàö³îíàëüíîãî òåõí³÷íîãî óí³âåðñèòåòó «Õϲ». Ñåð³ÿ: Íîâ³ ð³øåííÿ ó …, 2023 | | 2023 |
| ÂÏËÈ ÏÐÎÒůÍÓ Ç ÍÀѲÍÍß ÊÎÍÎÏÅËÜ ÍÀ ÔÓÍÊÖ²ÎÍÀËÜÍÎ-ÒÅÕÍÎËÎò×Ͳ ÏÎÊÀÇÍÈÊÈ ÔÀÐز ÂÌ Ïàñ³÷íèé, ªÀ Øóá³íà Íîâ³ òåõíîëî㳿 ³ îáëàäíàííÿ õàð÷îâèõ òà ïåðåðîáíèõ, 2023 | | 2023 |
| Âïëèâ çàìîðîæóâàííÿ íà õàðàêòåðèñòèêè íàï³âôàáðèêàò³â ó ò³ñòîâ³é îáîëîíö³ ç âèêîðèñòàííÿì íåòðàäèö³éíî¿ á³ëîêóì³ñíî¿ ñèðîâèíè V Pasichnyi, Y Shubina, R Svyatnenko, O Moroz Animal Science and Food Technology 13 (1), 47-56, 2022 | | 2022 |
| The Effect of Freezing on the Characteristics of Semifinished Products in a Dough Covering Using Non-Conventional Protein-Containing Raw Materials. V Pasichnyi, Y Shubina, R Svyatnenko, O Moroz Scientific Journal'Animal Science & Food Technologies' 13 (1), 2022 | | 2022 |
| ÄÎÑ˲ÄÆÅÍÍß ÂÏËÈÂÓ ÏÐÎÄÓÊҲ ÏÅÐÎÁÊÈ ÍÀѲÍÍß ÊÎÍÎÏÅËÜ ÍÀ ÅÌÓËÜÃÓÞ×Ó ÇÄÀÒͲÑÒÜ ÔÐÈÊÀÄÅËÜÎÊ ªÀ Øóá³íà, ÂÌ Ïàñ³÷íèé ÏÐÎÃÐÀÌÍÈÉ ÎÐÃÀͲÇÀÖ²ÉÍÈÉ ÊÎ̲ÒÅÒ, 98, 2022 | | 2022 |
| ÄÎÑ˲ÄÆÅÍÍß Ç̲ÍÈ Â̲ÑÒÓ ÂÎËÎÃÈ Ó ÇÀÌÎÐÎÆÅÍÈÕ ÍÀϲÂÔÀÁÐÈÊÀÒÀÕ ª Øóá³íà,  Ïàñ³÷íèé ÑÓ×ÀÑͲ ÒÅÍÄÅÍÖ²¯ ÐÎÇÂÈÒÊÓ ²ÍÄÓÑÒв¯ ÃÎÑÒÈÍÍÎÑÒ², 2022 | | 2022 |
| Äîñë³äæåííÿ âèêîðèñòàííÿ ïðîäóêò³â ïåðåðîáêè íàñ³ííÿ êîíîïåëü äëÿ âèêîðèñòàííÿ ó ì'ÿñíèõ ïðîäóêòàõ ÂÌ Ïàñ³÷íèé, ªÀ Øóá³íà, ² Òèùåíêî, Í Áîæêî, ÎÎ Ìîðîç Íàö³îíàëüíèé óí³âåðñèòåò õàð÷îâèõ òåõíîëîã³é, 2022 | | 2022 |
| Âèâ÷åííÿ åôåêòèâíî¿ â’ÿçêîñò³ ïðîäóêò³â ïåðåðîáêè íàñ³ííÿ êîíîïåëü ªÀ Øóá³íà Äåðæàâíèé á³îòåõíîëîã³÷íèé óí³âåðñèòåò, 2022 | | 2022 |
| ÄÎÑ˲ÄÆÅÍÍß ÏÎÊÀÇÍÈʲ ÅÌÓËÜÃÓÞ×ί ÇÄÀÒÍÎÑÒ² Ó ÏÐÎÄÓÊÒÀÕ ÏÅÐÅÐÎÁÊÈ ÍÀѲÍÍß ÊÎÍÎÏÅËÜ ÂÌ Ïàñ³÷íèé, ªÀ Øóá³íà, ² Òèùåíêî EDITORIAL BOARD, 449, 2021 | | 2021 |
Nataliia Bozhko; Íàòàë³ÿ Áîæêî; Í.Â....ÐhD, Sumy State UniversityVerified email at med.sumdu.edu.ua
