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 | 42 | 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 Ukrainian Food Journal 10 (2), 277-288, 2021 | 23 | 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 | 14 | 2019 |
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 | 12 | 2023 |
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 | 12 | 2023 |
Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein G Polischuk, O Kochubey-Lytvynenko, T Osmak, U Kuzmik, B Oksana, ... Food and Environment Safety Journal 20 (1), 2021 | 11 | 2021 |
Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams M Tomczyńska-Mleko, A Mykhalevych, V Sapiga, G Polishchuk, ... Applied Sciences 14 (6), 2465, 2024 | 7 | 2024 |
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 functions of hydrolyzed whey concentrate in ice cream O Shevchenko, A Mykhalevych, G Polishchuk, M Buniowska-Olejnik, ... | 6 | 2022 |
Development of a new type of alcoholic ice cream O Kochubei-Lytvynenko, G Polishchuk, O Bass, A Mykhalevych | 6 | 2021 |
The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey A Mykhalevych, M Buniowska-Olejnik, G Polishchuk, C Puchalski, ... Foods 13 (1), 170, 2024 | 5 | 2024 |
Scientific substantiation of cream heating duration in the technology of sour cream, enriched with protein G Polishchuk, T Sharakhmatova, I Shevchenko, O Mandiuk, ... | 4 | 2023 |
Functional and technological properties of protein ingredients in whey ice cream A Mykhalevych, G Polishchuk, M Buniowska-Olejnik, ... | 4 | 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 |
Кисловершкові пряжені десерти з гідролізованим концентратом демінералізованої сироватки ОВ Костенко, АП Михалевич, ГЄ Поліщук | 3 | 2023 |
ЕКОЛОГІЧНА СЕРТИФІКАЦІЯ В УКРАЇНІ ТА ЄС: ПРОБЛЕМИ ТА ПЕРСПЕКТИВИ РОЗВИТКУ A Mykhalevych Selected papers of the ІV International Conference on European Dimensions of …, 2022 | 3* | 2022 |
Application of milk protein concentrates in preparation of reduced fat sour cream A Mykhalevych, O Kostenko, G Polishchuk | 3 | 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 | 3 | 2021 |
Використання бета-глюканів у виробництві молочних продуктів ВЯ Сапіга, АП Михалевич, ГЄ Поліщук | 2 | 2022 |
Investigation of the fermentation process of demineralized whey concentrates for ice cream production U Kuzmyk, O Bass, A Mykhalevych, T Osmak Trends in LEAN food production and packaging: Proceedings of the10th …, 2021 | 2 | 2021 |