| Êàðòîïëÿí³ ïðîäóêòè ó õë³áîïå÷åíí³ ÎÀ Á³ëèê, ÅÔ Õàë³êîâà, À Ôà³í | 6 | 2014 |
| Effect of the complex improver on consumer properties of bakery products O Bilyk, E Halykova, A Shevchenko, O Kochubei-Lytvynenko, ... | 5 | 2020 |
| Studying the effect of the integrated bread baking improver" Mineral Freshness Super" on consumer properties of wheat bread O Bilyk, Y Bondarenko, O Kochubei-Lytvynenko, E Halykova, A Fain | 5 | 2019 |
| Ïåäàãîã³÷íèé ñóïðîâ³ä ñòóäåíò³â ç îñîáëèâèìè îñâ³òí³ìè ïîòðåáàì ÔÀ Àëüá³íà Çà çì³ñò ìàòåð³àë³â ðåäêîëåã³ÿ â³äïîâ³äàëüíîñò³ íå íåñå, 224, 2023 | 1 | 2023 |
| Investigation of influence of inulin made from cycoria on structural-mechanical properties of wheat dough Y Bondarenko, O Bilyk, O Kochubei-Lytvynenko, E Khalikova, A Fain Òåõíîëîãè÷åñêèé àóäèò è ðåçåðâû ïðîèçâîäñòâà 1 (3 (45)), 35-38, 2019 | 1 | 2019 |
| ²ÍÊËÞÇÈÂÍÀ ÎѲÒÀ ÒÀ ÒÎËÅÐÀÍÒͲÑÒÜ: ØËßÕ ÄÎ ÔÎÐÌÓÂÀÍÍß ÑÓÑϲËÜÑÒÂÀ вÂÍÈÕ ÌÎÆËÈÂÎÑÒÅÉ Áîðîâèñþê Òà¿ñ³ÿ, Ôà³í Àëüá³íà ̳æíàðîäíèé ïåð³îäè÷íèé çá³ðíèê íàóêîâèõ ïðàöü çà çàãàëüíîþ ðåäàêö³ºþ Â. Ï …, 2023 | | 2023 |
| ÅÊÎÖÈÄ: ÊÀÒÀÑÒÐÎÔ²×Ͳ ÍÀÑ˲ÄÊÈ Â²ÉÍÈ Â ÓÊÐÀ¯Í² ÁÒ Ôà³í Àëüá³íà EKOLOGIA I RACJONALNE ZARZĄDZANIE PRZYRODĄ: EDUKACJA, NAUKA I PRAKTYKA 2 …, 2023 | | 2023 |
| Determining the Effect of a Multicomponent Mixture on the Quality of Pastry Products Containing a Mixture of Germinated Grains O Bilyk, O Kochubei-Lytvynenko, Y Bondarenko, L Burchenko, A Fain Eastern-European Journal of Enterprise Technologies 6 (11), 114, 2022 | | 2022 |
| ÒÅÕÍÎËÎÃ²ß ÐÎÇÂÈÒÊÓ ÊÐÈÒÈ×ÍÎÃÎ ÌÈÑËÅÍÍß ßÊ ÏÅÄÀÃÎò×ÍÀ ÓÌÎÂÀ ÔÎÐÌÓÂÀÍÍß ÒÎËÅÐÀÍÒÍÎÑÒ² ÇÄÎÁÓÂÀײ ÎѲÒÈ ÁÒ Ôà³í À.Â. Õ² ̳æíàðîäíà ³íòåðíåò-êîíôåðåíö³ÿ ìîëîäèõ ó÷åíèõ ³ ñòóäåíò³â «Ãëóõ³âñüê³ …, 2021 | | 2021 |
| ÂÈÊÎÐÈÑÒÀÍÍß ÌÅÍÒÀËÜÍÈÕ ÊÀÐÒ ßÊ ÇÀÑÎÁÓ ÐÎÇÂÈÒÊÓ ÊÐÅÀÒÈÂÍÎÃÎ ÌÈÑËÅÍÍß ÑÒÓÄÅÍҲ ÁÒÂÔÀ Â. Õ² ̳æíàðîäíà ³íòåðíåò-êîíôåðåíö³ÿ ìîëîäèõ ó÷åíèõ ³ ñòóäåíò³â «Ãëóõ³âñüê³ …, 2021 | | 2021 |
| Îñîáëèâîñò³ ïåäàãîã³÷íîãî ñóïðîâîäó ñòóäåíò³â ³ç ïîðóøåííÿìè îïîðíî-ðóõîâîãî àïàðàòó ÀÔ Òà¿ñ³ÿ Áîðîâèñþê Óêðà¿íñüêà îñâ³òà: àêñ³îëîã³ÿ ºâðîïåéñüêîãî âèáîðó, 73-77, 2021 | | 2021 |
| Àëüòåðíàòèâíà åíåðãåòèêà: íîâ³òí³é ì³æíàðîäíèé äîñâ³ä À Ôà³í Âíåñîê ìîëîäèõ â÷åíèõ ó ñîö³àëüíî-åêîíîì³÷íèé ðîçâèòîê Çàõ³äíîãî ðåã³îíó …, 2021 | | 2021 |
| ²ôîðìàòèçàö³ÿ ÿê ïð³îð³òåòíà ñêëàäîâà ñó÷àñíîãî îñâ³òíüîãî ñåðåäîâèùà. ÁÎÀ Ôà³í À.Â. ²V ì³æíàðîäíà íàóêîâî-ïðàêòè÷íà êîíôåðåíö³ÿ ²íîâàö³¿ ïàðòíåðñüêî¿ âçàºìî䳿 …, 2020 | | 2020 |
| Øëÿõè ôîðìóâàííÿ ³íôîðìàö³éíî-öèôðîâî¿ êîìïåòåíòíîñò³ ñòóäåíò³â íà çàíÿòòÿõ ç õ³ì³¿. À Ôà³í ²² Øêëîâñüê³ ÷èòàííÿ «Ïðîáëåìè ñó÷àñíèõ ïðèðîäíè÷î-ìàòåìàòè÷íèõ íàóê òà …, 2020 | | 2020 |
| Çàñòîñóâàííÿ ³ííîâàö³éíèõ ìåòîä³â íàâ÷àííÿ õ³ì³¿ â óìîâàõ ïàíäå쳿. À Ôà³í Àêòóàëüí³ ïðîáëåìè íàâ÷àííÿ ³ âèõîâàííÿ â óìîâàõ ³íòåãðàö³éíèõ ïðîöåñ³â â …, 2020 | | 2020 |
| Äî ïèòàííÿ ä³ÿëüíîñò³ ÎÎÍ ùîäî çì³íè êë³ìàòó À Ôà³í Âñåóêðà¿íñüêî¿ íàóêîâî-ïðàêòè÷íî¿ êîíôåðåíö³¿ çäîáóâà÷³â âèùî¿ îñâ³òè ³ …, 2020 | | 2020 |
| ²ÍÔÎÐÌÀÒÈÇÀÖ²ß ßÊ ÏвÎÐÈÒÅÒÍÀ ÑÊËÀÄÎÂÀ ÑÓ×ÀÑÍÎÃÎ ÎѲÒÍÜÎÃÎ ÑÅÐÅÄÎÂÈÙÀ ÎÀ Á³ëèê, À Ôà³í Çàñòóïíèê ãîëîâíîãî ðåäàêòîðà, 142, 2020 | | 2020 |
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| Óðáå÷ ç íàñ³ííÿ ëüîíó–ö³ííèé ïðîäóêò äëÿ çáàãà÷åííÿ ïøåíè÷íîãî õë³áà Þ Áîíäàðåíêî, À Ôà³í, ÎÀ Á³ëèê | | 2018 |
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Á³ëèê Îëåíà orcid.org/0000-0003-360...äîöåíò êàôåäðè òåõíîëî㳿 õë³áîïåêàðñüêèõ ³ êîíäèòåðñêèõ âèðîá³âVerified email at nuft.edu.ua
