Product
Help
Pricing
About
Jobs
Log in
Get started
Author
Add to collection
Galyna Stepankova
Observed names:
G. Stepankova,
G. V. Stepankova,
Г. В. Степанькова
Institution:
State Biotechnological University
Observed institutions:
Kharkiv State University of Food Technology and Trade,
Kharkiv Petro Vasylenko National Technical University of Agriculture,
State Biotechnological University
ORCID:
0000-0002-7969-5671
Observed ORCID:
0000-0002-7969-5671
OpenAlex ID:
A5029414625
Determination of the influence of hemp oil-based emulsion systems composition on the oxidation products content during storage
2024
·
Ekaterina Kunitsia
, Mykola Popov
, et al.
·
Eastern-European Journal of Enterprise Technologies
·
11
PDF
Harnessing the technological potential of chia seeds in the technology of cream-whipped candy masses
2020
·
Olena Shydakova-Kameniuka
, Oleksii Shkliaiev
, et al.
·
Eastern-European Journal of Enterprise Technologies
·
10
PDF
Development of biotechnologically transesterified three-component fat systems stable to oxidation
2023
·
Anna Belinska
, Olga Bliznjuk
, et al.
·
Eastern-European Journal of Enterprise Technologies
·
7
Influence of maize germ oilcake on processes of wheat dough ripening and bread quality and nutritional value
2017
·
Galyna Stepankova
, Svitlana Oliinyk
, et al.
·
Ukrainian Food Journal
·
7
PDF
Determining the influence of vegetable powders on the formation of ginger cookie quality
2025
·
Nadiia Lapytska
, Oleksii Shkliaiev
, et al.
·
Eastern-European Journal of Enterprise Technologies
·
4
PDF
Determining the effect of raw materials moisture and lipid content on the technological properties of the extruded protein-fat system
2023
·
Victoriіa Papchenko
, Galyna Stepankova
, et al.
·
Eastern-European Journal of Enterprise Technologies
·
4
PDF
Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain
2022
·
Olga Samokhvalova
, Svitlana Oliinyk
, et al.
·
Acta Innovations
·
3
Qualimetric Evaluation of the Quality of Wheat Bread With the Addition of Swirling of Oat Germ and Oilcake of Maize Germ
2019
·
G. Stepankova
, S. Oliinyk
, et al.
·
Scientific Works of National University of Food Technologies
·
3
Prospects for use of new sources of dietary fibers in the technology of flour confectionery products
2021
·
Olga Samokhvalova
, Svitlana Oliinyk
, et al.
·
BIO Web of Conferences
·
2
PDF
Estimation of Oxidative Stability of the Lipid Complex of Creamy-shaken Candies With Chia Seeds at Storage
2020
·
Оlena Shydakova-Kameniuka
, Oleksii Shkliaiev
, et al.
·
EUREKA Life Sciences
·
2
PDF
Research of the effects of technological factors on the quality indices of high oleic sunflower oil
2017
·
Aliona Dichtyar
, Natalia Fedak
, et al.
·
Technology audit and production reserves
·
2
PDF
Determining the efficacy of using wheat germ meal as an activator of fermentation microflora for fermented beverages
2026
·
Nadiia Lapytska
, Oleksii Shkliaiev
, et al.
·
Eastern-European Journal of Enterprise Technologies
·
1
Перспективи Використання Горохового Борошна В Технології Пончиків
2022
·
Г. В. Степанькова
, О. Г. Шидакова-Каменюка
, et al.
·
Herald of Lviv University of Trade and Economics Technical sciences
·
1
PDF
Optimization of the formulation of butter cookies enriched with local rawmaterials
2026
·
О. Shydakova-Kameniuka
, А. Novik
, et al.
·
PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES CATERING BUSINESS AND TRADE
Section 27. Effect of Xanthan on the Dough Structure and on the Quality of Bread From Sprouted Wheat Grain
2023
·
O. V. Samokhvalova
, S. G. Oliinyk
, et al.
PDF
Harnessing the Technological Potential of Chia Seeds in the Technology of Cream-Whipped Candy Masses
2020
·
Оlena Shydakova-Kameniuka
, Oleksii Shkliaiev
, et al.
·
SSRN Electronic Journal
Development and substantiation of the technology for producing structured olives containing the encapsulated olive oil
2019
·
Olga Tishchenko
, Yevgen Pyvovarov
, et al.
·
Eastern-European Journal of Enterprise Technologies
PDF
The Effect of Extraction Cake of Oat Germ on the Structural and Mechanical Properties of Rye-wheat Dough and the Quality of Bread
2019
·
O. Samohvalova
, S. Oliinyk
, et al.
·
Zenodo (CERN European Organization for Nuclear Research)
Scientific Bases of the Technologies of Health-promoting Food Products Prepared Using the Accumulation of Functional Ingredients
2017
·
Y. Pyvovarov
, O. Neklesa
, et al.
·
Scientific Works of National University of Food Technologies
PDF
Show more works
View as search
Works count:
19
Citation count:
57
H-index:
4
I10-index:
2
Year
Topic
Type
