All Stories

  1. Determining the influence of enzymes and sourdough of lactic acid bacteria on the quality of wheat-hemp bread

    Article • Eastern-European Journal of Enterprise Technologies, October 2025, Private Company Technology Center

    Oksana Naumenko

  2. ВПЛИВ ЗАКВАСОК НА СПОЖИВЧУ ЦІННІСТЬ ХЛІБА

    Article • Food Resources, June 2025, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  3. ІННОВАЦІЙНІ РІШЕННЯ ЩОДО ПІДВИЩЕННЯ ХАРЧОВОЇ ЦІННОСТІ БОРОШНЯНИХ КОНДИТЕРСЬКИХ ВИРОБІВ

    Article • Food Resources, December 2024, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  4. ВИКОРИСТАННЯ ПРОДУКТІВ ПЕРЕРОБКИ НАСІННЯ КОНОПЕЛЬ ДЛЯ ВИГОТОВЛЕННЯ ХЛІБА

    Article • Food Resources, June 2024, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  5. ФОРМУВАННЯ ПОКАЗНИКІВ ЯКОСТІ КЕКСУ З ДОБАВЛЯННЯМ ПЮРЕ ГАРБУЗОВОГО

    Article • Food Resources, June 2024, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  6. STUDY OF DOUGH FERMENTATION PROCESS WITH FLAX SEEDS

    Article • Food Science and Technology, December 2023, Odessa National Academy of Food Technologies

    Oksana Naumenko

  7. ОСОБЛИВОСТІ ВИКОРИСТАННЯ ЗАКВАСОК СПОНТАННОГО БРОДІННЯ В ХЛІБОПЕЧЕННІ

    Article • Food Resources, December 2023, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  8. RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES

    Article • Food Science and Technology, September 2023, Odessa National Academy of Food Technologies

    Oksana Naumenko

  9. THE MINERAL COMPOSITION OF POTATOES AND ITS INFLUENCE ON THE DARKENING OF TUBERS PULP

    Article • Food Science and Technology, July 2023, Odessa National Academy of Food Technologies

    Oksana Naumenko

  10. Improving the quality of wheat bread by enriching teff flour

    Article • Eastern-European Journal of Enterprise Technologies, June 2023, Private Company Technology Center

    Oksana Naumenko

  11. EFFICIENCY OF SOURDOUGHS OF SPONTANEOUS FERMENTATION FROM CEREAL FLOUR IN BAKERY TECHNOLOGIES

    Article • Food Resources, June 2023, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  12. ВИКОРИСТАННЯ НЕХЛІБОПЕКАРСЬКИХ ВИДІВ БОРОШНА У ХЛІБОПЕЧЕННІ

    Article • Food Resources, June 2023, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  13. ХЛІБОПЕКАРСЬКІ ЗАКВАСКИ З ПРОТИГРИБКОВОЮ ДІЄЮ

    Article • Food Resources, June 2023, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  14. Justification and microbiota compositions development for the fermentation of raw meat

    Article • Potravinarstvo Slovak Journal of Food Sciences, May 2023, HACCP Consulting

    Oksana Naumenko

  15. БІОТЕХОЛОГІЧНІ ПОКАЗНИКИ ХЛІБОПЕКАРСЬКИХ ЗАКВАСОК (ОГЛЯД ЛІТЕРАТУРИ)

    Article • Food Resources, December 2022, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  16. EFFECT OF STRUCTURE-FORMING AGENTS AND SPONTANEOUSLY FERMENTED BUCKWHEAT SOURDOUGH ON THE QUALITY OF GLUTEN-FREE BREAD

    Article • Food Science and Technology, October 2022, Odessa National Academy of Food Technologies

    Oksana Naumenko

  17. THE AMINO ACID COMPOSITION OF MEAT PRODUCTS TREATED WITH PREPARATIONS OF MICROBIAL ORIGIN

    Article • Food Science and Technology, September 2022, Odessa National Academy of Food Technologies

    Oksana Naumenko

  18. ЗБАГАЧЕННЯ СПЕЛЬТОВОГО ХЛІБА НЕНАСИЧЕНИМИ ЖИРНИМИ КИСЛОТАМИ

    Article • Food Resources, July 2022, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  19. Investigation of the appearance and elimination of pinking coloration in white wines

    Article • Eastern-European Journal of Enterprise Technologies, February 2022, Private Company Technology Center

    Oksana Naumenko

  20. Use of biologically active substances in bakery

    Article • Food Resources, December 2021, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  21. Biotechnology of Newly Created Bacterial Composition for Siloing Based on Lactic Acid Bacteria

    Article • Mikrobiolohichnyi Zhurnal, December 2021, National Academy of Sciences of Ukraine (Co. LTD Ukrinformnauka) (Publications)

    Oksana Naumenko

  22. The effect of carbon dioxide on the quality of the mushrooms

    Article • Potravinarstvo Slovak Journal of Food Sciences, October 2021, HACCP Consulting

    Oksana Naumenko

  23. Functional ingredients in baking

    Article • Food Resources, June 2021, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  24. CHANGES OF INDEXES QUALITY OF MUSHROOMS DEPEND ON DURATION AND STORAGE CONDITIONS

    Article • Food Science and Technology, March 2021, Odessa National Academy of Food Technologies

    Oksana Naumenko

  25. Ways to improve the bakery properties of flour

    Article • Food Resources, December 2020, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  26. Influence of Physical-Chemical Factors of Phages Isolated in Dairy Processing Plants of Ukraine

    Article • Mikrobiolohichnyi Zhurnal, November 2020, National Academy of Sciences of Ukraine (Co. LTD Ukrinformnauka) (Publications)

    Oksana Naumenko

  27. DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES

    Article • Food Science and Technology, September 2020, Odessa National Academy of Food Technologies

    Oksana Naumenko

  28. Influence of technological factors on the process of production and quality of bread from spelt flour

    Article • Food Resources, June 2020, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  29. Biotechnology as the basis of modern innovative food production technologies

    Article • Food Resources, June 2019, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  30. Selection and analysis of bacteriophage‐insensitive mutants of Streptococcus thermophilus

    Article • International Journal of Dairy Technology, June 2019, Wiley

    Oksana Naumenko

  31. STUDY OF THE BIOTECHNOLOGICAL POTENTIAL OF SELECTED LACTIC ACID BACTERIA CULTURES

    Article • Food Science and Technology, January 2019, Odessa National Academy of Food Technologies

    Oksana Naumenko

  32. New starter culture "Iprovit-Bifidolux" in medical practice

    Article • Food Resources, December 2018, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  33. Bacteriophages of Lactococcus lactis ssp. and Streptococcus thermоphilus Isolated in Dairy Processing Plants of Ukraine

    Article • Mikrobiolohichnyi Zhurnal, November 2018, Co. Ltd. Ukrinformnauka

    Oksana Naumenko

  34. Scientific and methodological aspects of selection of phage resistance of starter microorganisms

    Article • Food Resources, June 2018, Publishing House of National Academy Agrarian Sciences of Ukraine

    Oksana Naumenko

  35. THE SEARCH AND PROPERTIES OF LACTIC ACID BACTERIA PERSPECTIVE FOR BIOTECHNOLOGY

    Article • Biotechnologia Acta, January 2014, Co. Ltd. Ukrinformnauka

    Oksana Naumenko