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Author

Oleksander Cherevko

Observed names: O I Cherevko, O. Cherevko
ORCID: 0000-0002-3424-8659
Observed ORCIDs: 0000-0002-3424-8659, 0009-0008-5120-2899
OpenAlex ID: A5003915246
[The effect of wheat germ oil on the antioxidant system of animals].
2000 · V A Paranich, O I Cherevko, et al. · PubMed · 29
Design of an apparatus for low-temperature processing of meat delicacies
2021 · Andrii Zahorulko, Oleksander Cherevko, et al. · Eastern-European Journal of Enterprise Technologies · 15
Studying the complex of biologically active substances in spicy vegetables and designing the nanotechnologies for cryosupplements and nanoproducts with health benefits
2018 · Raisa Pavlyuk, Viktoriya Pogarskaya, et al. · Eastern-European Journal of Enterprise Technologies · 12
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Determination of the heat transfer coefficient of a rotary film evaporator with a heating film-forming element
2021 · Andrii Zahorulko, Aleksey Zagorulko, et al. · Eastern-European Journal of Enterprise Technologies · 9
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Color Characteristics of Dried Three-component Fruit and Berry Pastes
2018 · O. Cherevko, V. Mykhaylov, et al. · Food Science and Technology · 4
Improvement of the vacuum evaporator for the production of paste-like semi-finished products with a high degree of readiness
2023 · Sofiia Minenko, Oleksander Cherevko, et al. · Eastern-European Journal of Enterprise Technologies · 3
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Improving the Quality of Vegetables and Fruits Using Biofortification Strategies
2023 · A. Dubinina, V. Zaitseva, et al. · Food Science and Technology · 3
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Improvement of the manufacturing method of multi-component paste-like vegetable semi-finished products with a high degree of readiness
2023 · Nina Rudska, Oleksander Cherevko, et al. · Eastern-European Journal of Enterprise Technologies · 3
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Design of a new film with predefined properties based on chitosan
2024 · Antonina Dubinina, Valentyna Zaytseva, et al. · Eastern-European Journal of Enterprise Technologies · 2
Determination of the features of the use of three-component vegetable and fruit paste in marmalade technology
2024 · Olga Samokhvalova, Oleksander Cherevko, et al. · Eastern-European Journal of Enterprise Technologies · 1
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Improvement of the method for producing confitures from fruit raw materials
2021 · Aleksey Zagorulko, Oleksander Cherevko, et al. · Technology audit and production reserves · 1
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Elaboration of the New Method of Conserving Volatile Aromatic Substances of Spicy Vegetables at Creating Healthy Cryo-supplements
2018 · Viktoriya Pogarskaya, Raisa Pavlyuk, et al. · EUREKA Life Sciences · 1
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Effect of sautéing of onion on its storage at low temperatures
2016 · Oleksander Cherevko, Andrey Odarchenko, et al. · Eastern-European Journal of Enterprise Technologies · 1
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The Study of Thermal Reversibility of the Freezing-defrost Process of Browned Onion
2016 · Dmytro Odarchenko, Oleksander Cherevko, et al. · EUREKA Life Sciences · 1
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Formation of the Quality of Packaging Materials for Fruit and Vegetable Pastes and Sauces
2026 · A. Dubinina, S. Lehnert, et al. · Food Science and Technology
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Monitoring of Research on the Chemical Composition of White Root Crops
2024 · S. Lehnert, V. Zaytseva, et al. · Food Science and Technology
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Color formation in products from fruits and vegetables during their processing. Monograph
2017 · Аліна Олексіївна Борисова, Антоніна Анатоліївна Дубініна, et al.
Food colouring agent from fruit and vegetable raw materials.
2009 · Oleksander Cherevko, L. V. Kyptela, et al. · Journal of EcoAgroTourism
Works count: 18
Citation count: 85
H-index: 4
I10-index: 3
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