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Yuliiа Matsuk

Oles Нonchar Dnipro National University

Gagarina ave., 72

Dnipro, 49010

Ukraine

  • Oles Нonchar Dnipro National University

SCHOLARLY PAPERS

4

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241

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Substantiating the Optimized Shelf Life of Pasteurized Sausages With the Elements of Active Packaging

Eastern-European Journal of Enterprise Technologies, 4(11 (106)), 46-54. doi: 10.15587/1729-4061.2020.209588
Number of pages: 9 Posted: 11 Jan 2021
Vasyl Pasichnyi, Oleksandr Shevchenko, Oleg Khrapachov, Andriy Marynin, Irina Radzievskaya, Yuliiа Matsuk, Alina Geredchuk and Mikhail Kuligin
National University of Food Technologies, National University of Food Technologies, LLC "Sirius Extrusion, National University of Food Technologies, National University of Food Technologies, Oles Нonchar Dnipro National University, Poltava University of Economics and Trade and Kherson National Technical University
Downloads 95 (715,072)

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small sausages; pasteurization; storage; residual nitrite; peroxide peroxide value; acid value; microflora

2.

Determining the Content of Macronutrients in Berry Sauces Using a Method of IR-Spectroscopy

Eastern-European Journal of Enterprise Technologies, 5(11 (107)), 32-42, 2020. doi: 10.15587/1729-4061.2020.213365
Number of pages: 11 Posted: 14 Jan 2021
Grygorii Deinychenko, Tamara Lystopad, Anna Novik, Line Chernushenko, Andrii Farisieiev, Yuliiа Matsuk and Tatiana Kolisnychenko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Oles Honchar Dnipro National University, Oles Honchar Dnipro National University, Oles Honchar Dnipro National University, Oles Нonchar Dnipro National University and University of Customs and Finance
Downloads 57 (989,921)

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wild and cultivated berries; algae raw materials; iodine-containing additives; berry sauces; IR spectroscopy

3.

Prognostication of Storage Terms for Pasteurized Sausages with Active Package Elements

EUREKA: Life Sciences, (4), 34-43 (2020). doi:10.21303/2504-5695.2020.001376
Number of pages: 10 Posted: 02 Jun 2021
Vasyl Pasichnyi, Oleksandr Shevchenko, Oleg Khrapachov, Andriy Marynin, Irina Radzievskaya, Yuliiа Matsuk, Alina Geredchuk and Mikhail Kuligin
National University of Food Technologies, National University of Food Technologies, LLC "Sirius Extrusion, National University of Food Technologies, National University of Food Technologies, Oles Нonchar Dnipro National University, Poltava University of Economics and Trade and Kherson National Technical University
Downloads 50 (1,074,648)

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small sausages, sorts, pasteurization, lipids spoilage, active package

4.

Comprehensive Assessment of Quality and Safety of Berry Sauce with Iodine-Containing Additive

EUREKA: Life Sciences, (5), 43-50 (2020). doi:10.21303/2504-5695.2020.001435
Number of pages: 8 Posted: 02 Jun 2021
Grygorii Deinychenko, Tamara Lystopad, Anna Novik, Line Chernushenko, Andrii Farisieiev, Irina Radzievskaya, Yuliiа Matsuk and Tatiana Kolisnychenko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Oles Honchar Dnipro National University, Oles Honchar Dnipro National University, Oles Honchar Dnipro National University, National University of Food Technologies, Oles Нonchar Dnipro National University and University of Customs and Finance
Downloads 39 (1,196,171)

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berry sauces, quality indicators, safety, iodine-containing additive, algae