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Valentyna Israelian

Observed names: V. Israelian, V. M. Israelian, V.M. Israelian, VALENTYNA ISRAELIAN, Valentyna Israelian (Author), Valentyna Israelian Israelian, Valentyna M. Israelian, Ісраелян, Валентина М., В. М. Ісраелян, Валентина M. Ісраелян
ORCID: 0000-0002-7242-3227
Observed ORCID: 0000-0002-7242-3227
OpenAlex ID: A5036549825
The study of the intensification of technological parameters of the sausage production process
2022 · Larysa Bal-Prylypko, Maryna Yancheva, et al. · Potravinarstvo Slovak Journal of Food Sciences · 30
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Use of aromatic root vegetables in the technology of freshwater fish preserves
2021 · Nataliia Holembovska, Liudmyla Tyshchenko, et al. · Potravinarstvo Slovak Journal of Food Sciences · 22
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The use of secondary fish raw materials from silver carp in the technology of structuring agents
2021 · Anastasiia Ivaniuta, Alina Menchynska, et al. · Potravinarstvo Slovak Journal of Food Sciences · 14
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The study of "muscle eye" in bulls of Ukrainian black-spotted dairy-meat breed as a factor in improving the properties of meat products
2022 · Anatolii Ugnivenko, Andriy Getya, et al. · Potravinarstvo Slovak Journal of Food Sciences · 11
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The study of the cytotoxic effect of disinfectants
2023 · Olha Iakubchak, Lida Adamenko, et al. · Potravinarstvo Slovak Journal of Food Sciences · 9
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Effects of nutrient medium on various-age larvae of Hermetia illucens (Diptera, Stratiomyidae)
2024 · O. I. Statkevych, Y. V. Kolomiiets, et al. · Regulatory Mechanisms in Biosystems · 6
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The study of functional and technological properties of vegetarian ice cream
2023 · Larysa Bal-Prylypko, Mykola Nikolaenko, et al. · Potravinarstvo Slovak Journal of Food Sciences · 6
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The effect of vibration massage on the salting process of ostrich meat
2022 · Valentyna Israelian, Igor Palamarchuk, et al. · Potravinarstvo Slovak Journal of Food Sciences · 5
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Influence of Parameters of Marinating Meat Semi-finished Products on the Quality of the Finished Product
2022 · OKSANA PYLYPCHUK, LIUDMYLA TYSHCHENKO, et al. · Animal Science and Food Technology · 5
Application of the papain enzyme in meat products technology
2021 · Valentyna Israelian, Nataliia Holembovska, et al. · Animal Science and Food Technology · 4
Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat
2024 · Nataliia Holembovska, Nataliia Slobodianiuk, et al. · Animal Science and Food Technology · 3
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Improvement of technology of fish semi-finished products with addition of non-сonventional raw materials
2021 · N. Нolembovska, Nataliia Slobodianiuk, et al. · Animal Science and Food Technology · 3
Changes in functional and technological indicators of african ostrich meat under the action of vegetable enzymes in the composition of salting brine
2021 · O. Shtonda, V. Israelian · Naukovì dopovìdì Nacìonalʹnogo unìversitetu bìoresursiv ì prirodokoristuvannâ Ukraïni · 3
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Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages
2024 · Snizhana Lokes, Larysa Shevchenko, et al. · Potravinarstvo Slovak Journal of Food Sciences · 2
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Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
2024 · Svitlana Danylenko, Liana Nedorizanyuk, et al. · Potravinarstvo Slovak Journal of Food Sciences · 2
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A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons
2022 · Nataliia Nesterenko, Svitlana Belinska, et al. · Potravinarstvo Slovak Journal of Food Sciences · 2
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Influence of Rip-ening Time on the Fatty Acids Profile and Lipid Quality of Soft Cheeses Made From Unpasteurised Goat`s Milk
2026 · Viktor A. Davydovych, Larysa V. Shevchenko, et al. · Journal of Chemistry and Technologies · 1
Optimization of the recipe of cooked sausage products with the addition of cuttlefish liver, red caviar, and spelt flour
2025 · Nataliia Holembovska, Taisiia Volkhova, et al. · Scifood. · 1
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Innovative approaches in food processing and sustainability
2025 · Olesia Priss, Marina Serdiuk, et al. · «Scientific Route» OÜ eBooks · 1
Improvement of Dried Products Technology with Modification of Flavor and Aromatic Properties with Integration of Smart Technologies
2025 · Vladyslav Dorozhko, Nataliia Holembovska, et al. · Communications in computer and information science · 1
Efficiency of using spicy and aromatic plant ingredients in the technology of semi-smoked sausages
2024 · Oksana Shtonda, Valentyna Israelian, et al. · Animal Science and Food Technology · 1
The Quality of Quail Meat Cans Depending on Storage Conditions and Time of Consumption
2022 · Vasile Macari, Natalia Pavlicenco, et al. · Animal Science and Food Technology · 1
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Microstructural analysis of cooked sausages with spelt flour
2021 · Larysa Bal-Prylypko, Volodymyr Khomych, et al. · Animal Science and Food Technology · 1
Вплив Натурального Барвника На Сенсорні Характеристики Рибних Ковбас
2026 · Н. В. Голембовська, Л. В. Баль-Прилипко, et al. · Herald of Lviv University of Trade and Economics Technical sciences
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Assessment of Mineral Composition and Safety Indicators of Nutrition Meat
2026 · Iryna Momot, Valentyna Israelian (Author) · Human and nation s health
Works count: 44
Citation count: 134
H-index: 6
I10-index: 4
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