Author

Natalia Vladimirovna Iakovchenko

Observed names: Iakovchenko, N., Iakovchenko, N.V., N. V. Iakovchenko, N.V. Iakovchenko, Natalia Iakovchenko, Natalia V Iakovchenko, Natalia V. Iakovchenko, Natalia Yakovchenko, Наталья В. Яковченко, Наталья Владимировна Яковченко, Яковченко Наталья Владимировна, Яковченко, Н.В.

Institution: ITMO University

Observed institution: ITMO University

ORCID: 0000-0002-5188-5916

Observed ORCID: 0000-0002-5188-5916

OpenAlex ID: A5033640300

Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products

2021 · Filipp V. Lavrentev, Mariia S. Ashikhmina, et al. · LWT · 29

Development of formulation and technology of non-dairy soy-coconut yogurt

2020 · Kosterina, V., Yakovleva, A., et al. · EMU DSpace · 13

Ultrasound-assisted fabrication of gluten-free dough for automatic producing dumplings

2020 · Sviatlana A. Ulasevich, Tatiana A. Gusinskaia, et al. · Ultrasonics Sonochemistry · 12

The effects of the addition of starter cultures and stevioside on technological low-fat fermented sherbet ice-cream without sugar

2019 · Tamara Pavlovna Arseneva, Tatiana Nikolaevna Evstigneeva, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 10

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Impact of drying methods on ergosterol content and cholesterol-lowering activity of Ganoderma lucidum

2024 · Mariia S. Ashikhmina, Anastasia A. Ostrokhishko, et al. · Food Bioscience · 9

Influence of pre‐treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials

2023 · Filipp V. Lavrentev, Darina A. Baranovskaia, et al. · Journal of the Science of Food and Agriculture · 9

Development of formulation and technology of yogurt with prolonged shelf life enriched with biologically active substances from fennel seed extract

2019 · Dubrovskii, I.I., Arseneva, T.P., et al. · EMU DSpace · 8

Applying beetroot as food ingredient in ice-cream production

2020 · Evstigneeva, T., Iakovchenko, N., et al. · EMU DSpace · 6

Possibility of using reconstituted milk in manufacture of cheese with cheddaring and cheese curd stretching.

2017 · N. Moiseev, Elena P. Suchkova, et al. · Agronomy Research · 6

The Study of Process of Alternative Fuel Production from Renewable Raw Materials

2016 · Ludmila Kuznetsova, Ludmila Zabodalova, et al. · Energy Procedia · 6

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Tapioca maltodextrin in the production of soft unripened cheese

2016 · Natalia V. Iakovchenko, Tamara P. Arseneva · Acta Scientiarum Polonorum Technologia Alimentaria · 6

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Technology and composition of the high-protein mixture for ice cream

2016 · L.A. Nadtochii, N.V. Iakovchenko, et al. · Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» · 5

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Perspective and quality aspects of fermentation in rice milk: effects of bacterial strains and rice variety

2024 · Valerii A Shiriaev, Filipp V Lavrentev, et al. · International Journal of Food Science & Technology · 4

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Vegetable ingredients in soft cheese made from concentrated skim milk by ultrafiltration.

2014 · Natalia V. Iakovchenko, L. Silantjeva · Agronomy Research · 4

Prospects for the use of probiotic microorganisms in the production of fermented buckwheat-based products

2024 · R. Kh. Gelazov, N. V. Iakovchenko, et al. · Agrarian science · 3

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Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production

2024 · Kamil R. Bayazitov, Maksim S. Ivanov, et al. · Plant Foods for Human Nutrition · 2

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Development of Formulation and Technology of Low-lactose Dairy Beverage Made from Goat Milk

2020 · Mariia Antsyperova, Tamara Arseneva, et al. · KnE Life Sciences · 2

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Development of Fermented Beverages from Whole Lentils and Lentil Flour: A Comparative Study of Microbiological, Functional, and Sensory Profiles

2025 · Maksim S. Ivanov, Daria A. Samsonova, et al. · Plant Foods for Human Nutrition · 1

Impact of drying methods on ergosterol content and cholesterol-lowering activity of Ganoderma lucidum

2025 · Mariia S. Ashikhmina, Anastasia A. Ostrokhishko, et al. · Food Bioscience · 1

Perspective of probiotic bacteria in the production of soy-based fermented products

2024 · N. V. Iakovchenko, M. A. Antsyperova · Agrarian science · 1

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Prospects for fermentation of red rice-based dispersion with plant extracts

2026 · V. A. Shiriaev, M. S. Ivanov, et al. · Proceedings of the Voronezh State University of Engineering Technologies

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Optimization of ultrasound aqueous extraction of phenolic compounds from sea buckthorn berries (Hippophae rhamnoides L.) using Box-Behnken design

2026 · M. S. Ivanov, N. V. Iakovchenko, et al. · Proceedings of the Voronezh State University of Engineering Technologies

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Optimization of extraction parameters of biologically active substances from licorice root using the Box-Behnken experimental design method

2026 · K. R. Bayazitov, N. V. Iakovchenko, et al. · Proceedings of the Voronezh State University of Engineering Technologies

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Biologically active substances of plant origin: Methods of extraction and analysis

2026 · E. A. Berezina, V. D. Kiiski, et al. · Food systems

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Production of xanthan

2026 · Natalia Vladimirovna Iakovchenko · Elsevier eBooks

Works count: 35

Citation count: 137

H-index: 7

I10-index: 4