Use of Highly Dispersed Silica in Biotechnology of Complex Probiotic Product Based on Bifidobacteria by Svitlana Danylenko, Lolita Marynchenko, Viktoriia Bortnyk, Oksana Potemska, Olena Nizhelska

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Development of Production Technology of Goat's Sour Cream Butter Enriched With Whey Herbal Infusions by Svitlana Danylenko, Taisiya Ryzhkova, Galyna Diukareva, Kateryna Kopylova, Ganna Kozlovska

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Proteolytic processes in cheese analogues ripening by Svitlana Danylenko, Larysa Bal-Prylypko, Taisia Ryzhkova, Sergii Verbytskyi, Oleksandr Panasiuk

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Influence of different concentrations of taro paste on the sensory characteristics of poultry meat sausages by Feifei Shang, Larysa Bal-Prylypko, Tetiana Kryzhska, Svitlana Danylenko, Duan Zhenhua, Tsvitana Korol

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Effect of Herbal Extracts Upon Enhancing the Quality of Low-Fat Cottage Cheese by Taisia Ryzhkova, Andrii Odarchenko, Kateryna Silchenko, Svitlana Danylenko, Sergii Verbytskyi, Iryna Heida, Larisa Kalashnikova, Andrii Dmytrenko

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Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products by Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, Liana Nedorizanyuk, Alla Bovkun, Nataliia Slobodyanyuk, Alina Omelian, Anastasiia Ivaniuta

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Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures by Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, Тsvitana Korol, Anastasiia Ivaniuta, Yuliya Kryzhova, Valentyna Israelian, Nataliia Kovalenko

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Justification and microbiota compositions development for the fermentation of raw meat by Svitlana Danylenko, Oksana Naumenko, Viktor Yemtsev, Tetiana Kryzhska, Oksana Potemska, Galina Tolok, Oleksandr Kanishchev, Olena Ochkolyas, Nataliia Prokopenko, Alina Omelian

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