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Author

Анна Радченко

Observed names: A. E. Radchenko, A. Radchenko, A.E. Radchenko, Anna Radchenko, Анна Е. Радченко
ORCID: 0000-0002-7101-6208
Observed ORCID: 0000-0002-7101-6208
OpenAlex ID: A5035255455
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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The study of bas complex in chlorophyllcontaining vegetables and development of healthimproving nanoproducts by a deep processing method
2018 · Raisa Pavlyuk, Viktoriya Pogarska, et al. · Eastern-European Journal of Enterprise Technologies · 8
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Revealing the effect of hydrothermal processing of legumes on the accumulation of dry matter in aquafaba
2024 · Olha Hrynchenko, Valentyna Dehtiar, et al. · Eastern-European Journal of Enterprise Technologies · 4
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Development of a New Method of Storage and Maximum Separation of Chlorophils From Chlorophylcontaining Vegetables at Reception of Healthfull Nanoproducts
2018 · Raisa Pavlyuk, Viktoriya Pogarska, et al. · EUREKA Life Sciences · 4
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Development of technology for food products with emulsion structure based on pea groats and pea aquafaba
2025 · Olha Hrynchenko, Anna Radchenko, et al. · Eastern-European Journal of Enterprise Technologies · 3
Технологічні Та Економічні Аспекти Застосування Бобових В Технологіях Харчової Продукції: Міні-огляд
2024 · Валентина В. Дегтяр, Анна Е. Радченко, et al. · Journal of Chemistry and Technologies · 3
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Development of Peanut Quality Criteria for Determination of its Rational Use
2019 · S.O. Lehnert, O.O. Khomenko, et al. · Science and innovation · 3
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Devising a technology for hot thermostable sauces based on dairy raw materials
2025 · Oleksandr Ianushkevych, Nataliya Grynchenko, et al. · Eastern-European Journal of Enterprise Technologies · 1
Development of Lentil Aquafaba-Based Food Emulsions with Xanthan Gum or Pregelatinized Corn Starch as Stabilizers
2025 · Valentyna Dehtiar, Anastasiia Sachko, et al. · International Electronic Conference on Foods (Foods) · 1
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Технологічні Аспекти Виробництва Закусок З Емульсійною Структурою На Основі Бобової Сировини Та Аквафаби
2024 · Валентина Дегтяр, Анна Радченко · Innovations and Technologies in the Service Sphere and Food Industry · 1
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Chapter 5 Technological Aspects of the Use of Legumes in the Technology of Food Products With an Emulsion Structure
2024 · A. E. Radchenko, V. V. Dehtiar · Izdevniecība “Baltija Publishing” eBooks · 1
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Development of Peanut Quality Criteria for Determination of its Rational Use
2019 · S.O. Lehnert, O.O. Khomenko, et al. · Nauka ta innovacii · 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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Influence of Oil Content and Different Stabilizers on Microstructure and Rheological Characteristics of Food Emulsions Based on Beans Aquafaba
2025 · Valentyna Dehtiar, Anastasiia Sachko, et al. · International Electronic Conference on Applied Sciences (ASEC)
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Determining the influence of technological factors on the microstructural and rheological parameters of sauces with emulsion structure
2025 · Oleksandr Ianushkevych, Nataliya Grynchenko, et al. · Eastern-European Journal of Enterprise Technologies
Іce cream technology using oat and flax milk composites
2025 · V. V. Demianovа, A. E. Radchenko
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Technological foundations for the development of food products with a foamy structure based on chickpea aquafaba
2025 · Y. Lazyrko, A. Radchenko, et al. · PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES CATERING BUSINESS AND TRADE
Theory and Practice of Producing Desserts With Foam-like Structure: Mousse Technology Utilizing Wheat Starch
2023 · Anna Radchenko · European Science
Social and economic efficiency of implementation of pastile products made from unconventional raw materials in the hospitality field
2021 · Olena Sokolovska, Anna Radchenko, et al. · ScienceRise
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Social and Economic Efficiency of Implementation of Pastille Products Made From Unconventional Raw Materials in the Hospitality Field
2021 · Олена Олександрівна Соколовська, Анна Радченко, et al. · SSRN Electronic Journal
The innovative technologies of natural products for healthy nutrition – sauce-dressing with using cryosupplements from spicy vegetables
2018 · Viktoriya Pogarska, Raisa Pavlyuk, et al. · ScienceRise
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The development of new generation of health nanoproducts with beans and spicy vegetables for the restaurant business enterprises
2018 · Raisa Pavlyuk, Viktoriya Pogarskaya, et al. · ScienceRise
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Works count: 22
Citation count: 43
H-index: 4
I10-index: 1
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