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Tetiana Lebedenko

Observed names: L. Lebedenko, T. Lebedenko, Tatyana Lebedenko, Tetyana Lebedenko, Лебеденко, Тетяна Євгенівна, Т. Є. ЛЕБЕДЕНКО / T. Lebedenko, Т. Є. Лебеденко, Т. Е. Лебеденко, Татьяна Евгениевна Лебеденко, Тетяна Євгенівна Лебеденко, Тетяна Євгеніївна Лебеденко, Тетяна Лебеденко
ORCID: 0000-0001-8385-4674
Observed ORCID: 0000-0001-8385-4674
OpenAlex ID: A5061930485
Determining the efficiency of spontaneous sourdough for stabilizing the quality of bread products in bakeries and catering enterprises
2019 · Tetiana Lebedenko, Viktoriia Kozhevnikova, et al. · Eastern-European Journal of Enterprise Technologies · 14
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Современные Представления О Пищевой Ценности Хлебобулочных Изделий. Основные Направления Для Их Коррекции
2015 · Т. Е. Лебеденко, Н. Ю. Соколова, et al. · Grain Products and Mixed Fodder’s · 11
Using oat milk to reduce the caloric value of a functional mayonnaise sauce [pdf]
2024 · Igor Dudarev, Oleh Kuzmin, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 9
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Quality and safety of pork meat after cooling and treatment with lactic starters
2024 · Volodymyr Vovkotrub, Olha Iakubchak, et al. · Potravinarstvo Slovak Journal of Food Sciences · 8
Assessment of Attractiveness Intermediaries in the Formation of Logistic Connections of the Poultry Enterprises
2022 · Olga Rodina, Tetyana Savchenko, et al. · Management Theory and Studies for Rural Business and Infrastructure Development · 8
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Methods of Regulating Physical Properties of Dough Using Phytoextracts
2019 · T. Lebedenko, H. Korkach, et al. · Food Science and Technology · 8
Prospects of improvement of accelerated bread technologies by usage of dogrose and hawthorn
2014 · Тетяна Євгеніївна Лебеденко, Вікторія Олегівна Кожевнікова, et al. · Technology audit and production reserves · 8
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Potential of medicinal and aromatic plants to increase the quality of wheat bread
2014 · Екатерина Георгиевна Иоргачева, Татьяна Евгениевна Лебеденко · Eastern-European Journal of Enterprise Technologies · 8
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Adjusting Flour Quality by Enzymes: Current State, Problem Analysis, Future Development Prospects
2019 · D. Zhygunov, D. Marchenkov, et al. · Food Science and Technology · 7
Developing a competitiveness management model for entrepreneurial structures in the hotel and restaurant business
2022 · Alexander Zhigulin, Tetiana Lebedenko, et al. · Technology audit and production reserves · 6
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Development of technology of sauces with functional ingredients for restau-rants
2021 · T. Lebedenko, G. Krusir, et al. · Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies · 6
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Synbiotic Additives in the Waffles Technology
2019 · E. I Orgachev, H. Korkach, et al. · Food Science and Technology · 5
Удосконалення процесу активації дріжджів шляхом використання фітодобавок
2015 · Т. Є. Лебеденко, В. О. Кожевнікова, et al. · Food Science and Technology · 5
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Use of chokeberry in the preparation of bakery products
2024 · Galyna Khomych, Tetiana Lebedenko, et al. · Ukrainian Food Journal · 4
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Traditional Ukrainian Bread Making
2023 · Svitlana Mykolenko, Tetiana Lebedenko, et al. · Springer eBooks · 4
Сервісні Послуги: Кейтерингове Обслуговування В Організації Ресторанного Господарства Як Напрям Підвищення Конкурентоспроможності В Умовах Кризи
2021 · Тамара Новічкова, Тетяна Лебеденко, et al. · Наукові перспективи (Naukovì perspektivi) · 4
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Research Study of the Conditions of Wastes Lipolysis Lipid Fraction
2019 · Victoria Sklyar, Galina Krussir, et al. · Journal of Ecological Engineering · 4
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Establishing the dependence of fatty acids content and lipid quality on maturity term of the alpine and yogurt hard goat cheeses
2026 · Viktor Davydovych, Larysa Shevchenko, et al. · Eastern-European Journal of Enterprise Technologies · 3
Оцінка Життєвого Циклу Готельно-ресторанного Комплексу
2021 · Т. Е. Лебеденко, Г. В. Крусір, et al. · Herald of Lviv University of Trade and Economics Economic sciences · 3
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Енергозберігаючі Технології В Ресторанному Господарстві
2020 · Т. Е. Лебеденко, Г. В. Крусір, et al. · Herald of Lviv University of Trade and Economics Economic sciences · 3
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Features of Determining the Quality of Ethnic Sourdoughs and Ways of Using Them in Baking and Catering Business
2019 · Tetiana Lebedenko, Viktoriia Kozhevnikova, et al. · EUREKA Life Sciences · 3
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Effects of a probiotic complex on liver morphology in broiler chickens
2025 · Artem Vivych, Olga Iakubchak, et al. · Scifood. · 2
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Manufacture of flour products: importance and goals for the food security of ukrainians; present problems and challenges and post-war transformation
2024 · T. Lebedenko, V. Kozhevnikova, et al. · Scientific Works of National University of Food Technologies · 2
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An Innovative Technology of Waffles With Functional Properties
2020 · Е. Iorgacheva, G. Korkach, et al. · Food Science and Technology · 2
Complex use of cranes in the technology of flour products
2020 · Г. П. ХОМИЧ / G. Khomych, О. М. ГОРОБЕЦЬ / A. Horobes, et al. · Scientific Bulletin of PUET Technical Sciences · 2
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Works count: 48
Citation count: 144
H-index: 8
I10-index: 2
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