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Author

Artur Mykhalevych

Observed names: A. Mykhalevych, Artur MYKHALEVYCH, Mykhalevych, Artur, А. П. Михалевич
ORCID: 0000-0002-4212-9457
Observed ORCID: 0000-0002-4212-9457
OpenAlex ID: A5041346689
β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review
2022 · Artur Mykhalevych, Galyna Polishchuk, et al. · Molecules · 89
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Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators
2023 · Magdalena Buniowska-Olejnik, Artur Mykhalevych, et al. · Molecules · 31
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Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production
2021 · Tetiana Osmak, Stanisław Mleko, et al. · Ukrainian Food Journal · 28
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The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt
2023 · Magdalena Buniowska-Olejnik, Jakub Urbański, et al. · Frontiers in Nutrition · 26
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The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey
2024 · Artur Mykhalevych, Magdalena Buniowska-Olejnik, et al. · Foods · 23
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The potential of using curcumin in dairy and milk‐based products—A review
2024 · Magdalena Buniowska‐Olejnik, Artur Mykhalevych, et al. · Journal of Food Science · 22
Technological functions of hydrolyzed whey concentrate in ice cream
2022 · Oleksandr Shevchenko, Artur Mykhalevych, et al. · Ukrainian Food Journal · 19
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Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams
2024 · Marta Tomczyńska-Mleko, Artur Mykhalevych, et al. · Applied Sciences · 17
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Storage quality and antioxidant properties of yogurt fortified with highly bioavailable formula of curcumin
2025 · Magdalena Buniowska-Olejnik, Artur Mykhalevych, et al. · LWT · 16
Application of milk protein concentrates in preparation of reduced fat sour cream
2022 · Artur Mykhalevych, Olena Kostenko, et al. · Ukrainian Food Journal · 14
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Scientific Substantiation of Cream Heating Duration in the Technology of Sour Cream, Enriched With Protein
2023 · G. Polishchuk, T. Sharakhmatova, et al. · Food Science and Technology · 12
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Functional and Technological Properties of Oat Beta-glucan in Acidophilic-whey Ice Cream
2022 · Artur MYKHALEVYCH, Victoria SAPIGA, et al. · Food and Environment Safety Journal · 10
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Scientific explanation of the composition and technological modes of manufacture of dairy ice cream with vegetable puree
2019 · Viktoriia Sapiga, Galyna Polischuk, et al. · Ukrainian Journal of Food Science · 10
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Comparative analysis of functional and technological properties of β-glucans from oats and yeast in whey ice cream
2024 · Artur Mykhalevych, Liudmyla Moiseeva, et al. · Ukrainian Food Journal · 8
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Scientific Explanation of Composition of Acidophilic-whey Ice Cream, Enriched With Protein
2021 · Galina POLISCHUK, Oksana KOCHUBEY-LYTVYNENKO, et al. · Food and Environment Safety Journal · 7
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Determining the influence of plant-based proteins on the characteristics of dairy ice cream
2024 · Artur Mykhalevych, Galyna Polishchuk, et al. · Eastern-European Journal of Enterprise Technologies · 6
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Determining patterns of lactose hydrolysis in liquid concentrates of demineralized whey
2024 · Artur Mykhalevych, Lydmila Moiseyeva, et al. · Eastern-European Journal of Enterprise Technologies · 4
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Functional and technological properties of protein ingredients in whey ice cream
2022 · Artur Mykhalevych, Galyna Polishchuk, et al. · Ukrainian Journal of Food Science · 4
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Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils
2021 · Tatiana Belemets, Irina Radzievskaya, et al. · Technology audit and production reserves · 4
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The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate
2025 · Artur Mykhalevych, Galyna Polishchuk, et al. · Foods · 2
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Effect of stabilizers on the colligative properties of whey-based ice cream
2025 · Artur Mykhalevych, Galyna Polishchuk, et al. · Ukrainian Food Journal · 2
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Study of Heat Treatment Effect on the Biological Value of Pine Nuts Kernels
2022 · Artur MYKHALEVYCH, Uliana KUZMYK · Food and Environment Safety Journal · 2
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Technological Aspects of Production of Frozen Dessert With Protein-herbal Component
2018 · Olena GREK, Tatyana OSMAK, et al. · Institutional Repository of National University of Food Technologies · 2
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Study of the influence of demineralized whey concentrates on ice cream quality indicators
2023 · А. П. Михалевич, Н. М. Бреус, et al. · Scientific Works of National University of Food Technologies · 1
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Complex sensor assessment of ice cream with oat β-glucan
2022 · Complex sensor assessment of ice cream with oat β-glucan, A. Mykhalevych, et al. · Food Industry · 1
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Works count: 71
Citation count: 360
H-index: 11
I10-index: 13
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