| β-Glucan as a techno-functional ingredient in dairy and milk-based products—a review A Mykhalevych, G Polishchuk, K Nassar, T Osmak, M Buniowska-Olejnik Molecules 27 (19), 6313, 2022 | 19 | 2022 |
| Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production. T Osmak, S Mleko, O Bass, A Mykhalevych, U Kuzmyk | 18 | 2021 |
| Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein G Polishchuk, O Kochubei-Lytvynenko, O Bass, A Mykhalevych, V Sapigа | 10 | 2021 |
| Scientific explanation of the composition and technological modes of manufacture of dairy ice cream with vegetable puree V Sapigа, G Polishchuk, A Mykhalevych, M Maslikov | 9 | 2019 |
| Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators M Buniowska-Olejnik, A Mykhalevych, G Polishchuk, V Sapiga, ... Molecules 28 (7), 2924, 2023 | 7 | 2023 |
| Functional and technological properties of oat beta-glucan in acidophilic-whey ice cream A Mykhalevych, V Sapiga, G Polischuk, T Osmak Food and Environment Safety Journal 21 (2), 2022 | 6 | 2022 |
| TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT G Olena, T OSMAK, L CHUBENKO, A MYKHALEVYCH Food and Environment Safety Journal 17 (2), 2018 | 4* | 2018 |
| The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt M Buniowska-Olejnik, J Urbański, A Mykhalevych, P Bieganowski, ... Frontiers in Nutrition 10, 1118752, 2023 | 3 | 2023 |
| Functional and technological properties of protein ingredients in whey ice cream A Mykhalevych, G Polishchuk, M Buniowska-Olejnik, ... | 3 | 2022 |
| Technological functions of hydrolyzed whey concentrate in ice cream O Shevchenko, A Mykhalevych, G Polishchuk, M Buniowska-Olejnik, ... | 3 | 2022 |
| Development of a new type of alcoholic ice cream O Kochubei-Lytvynenko, G Polishchuk, O Bass, A Mykhalevych | 3 | 2021 |
| Scientific substantiation of cream heating duration in the technology of sour cream, enriched with protein G Polishchuk, T Sharakhmatova, I Shevchenko, O Mandiuk, ... | 2 | 2023 |
| Application of milk protein concentrates in preparation of reduced fat sour cream A Mykhalevych, O Kostenko, G Polishchuk | 2 | 2022 |
| OVERCOMING PROTEIN DEFICIENCY-A CURRENT ISSUE OF CONTEMPORANEITY T Osmak, A Mykhalevych, G Polischuk, V Sapiga Selected papers of the ІII International Conference on European Dimensions …, 2021 | 2 | 2021 |
| Investigation of the fermentation process of demineralized whey concentrates for ice cream production U Kuzmyk, O Bass, A Mykhalevych | 2 | 2021 |
| Studie des wasseraktivität indikators in fermentierten und unfermentierten molke konzentraten A Mykhalevych, O Bass, V Sapiga | 2 | 2021 |
| Кисловершкові пряжені десерти з гідролізованим концентратом демінералізованої сироватки ОВ Костенко, АП Михалевич, ГЄ Поліщук | 1 | 2023 |
| Використання бета-глюканів у виробництві молочних продуктів ВЯ Сапіга, АП Михалевич, ГЄ Поліщук | 1 | 2022 |
| Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils T Belemets, I Radzievskaya, O Tochkova, N Yushchenko, U Kuzmyk, ... Technology audit and production reserves 1 (3), 57, 2021 | 1 | 2021 |
| Research of Milk-Protein Concentrates and Fruit Vegetable Puree Surface Activity in the Ice Cream Composition G Polishchuk, V Sapigа, A Mykhalevych | 1 | 2019 |
Oksana Bass Оксана Басскандидат технічних наук, Національний університет харчових технологійVerified email at nuft.edu.ua
