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O. V. Karastoyanova

Observed names: O.V. Karastoyanova, Olga Karastoyanova, Olga V. Karastoyanova, Olga Vyacheslavovna Karastoyanova
ORCID: 0000-0001-7247-7519
Observed ORCID: 0000-0001-7247-7519
OpenAlex ID: A5066771987
Methods for determining color characteristics of vegetable raw materials. A review
2022 · N. I. Fedyanina, O. V. Karastoyanova, et al. · Food systems · 7
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Application of complex radiation and refrigeration technology for antiseptic treatment and preservation of the quality of mushrooms
2020 · N. S. Shishkina, O. V. Karastoyanova, et al. · Proceedings of the Voronezh State University of Engineering Technologies · 7
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Quality Indicators of Agaricus bisporus after Ultraviolet Treatment
2022 · Vladimir Kondratenko, Natalia Posokina, et al. · Food Processing Techniques and Technology · 5
Champignons Stability Comparative Evaluation by the "texture" Indicator After Processing With Uv Radiation in the Range a and C
2021 · Natalia I. Fedyanina, Olga V. Karastoyanova, et al. · Вестник Красноярского государственного аграрного университета · 3
The Description-profile Method Application for the Organoleptic Assessment of the Storage Capability of Agaricus Bisporus Mushrooms
2025 · Natalia Posokina, Ol'ga Bessarab, et al. · Вестник Красноярского государственного аграрного университета · 2
Complex technology for storing plant products using UV radiation
2020 · N.S. Shishkina, O.V. Karastoyanova, et al. · Vsyo o myase · 2
Developing the Dictionary of Descriptors for Organoleptic Analysis of Agaricus Bisporus Fungi With Unpainted Hat Epithelium
2022 · Natalya Evgenievna Posokina, Olga Vladimirovna Bessarab, et al. · Вестник Красноярского государственного аграрного университета · 1
The Influence of Physical Methods of Vegetables Processing on the Quality of Frozen Products
2019 · N. S. Shishkina, O. V. Karastoyanova, et al. · Food systems · 1
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The influence of storage conditions on the dynamics of physicochemical markers of champignon (Agaricus bisporus) quality
2024 · N. E. Posokina, O. V. Bessarab, et al. · Food systems
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The texture changing of fresh champignons under the influence of processing by accelerated electrons during the refrigeration storage
2020 · N. I. Fedynina, O. V. Karastoyanova, et al. · Vestnik MGTU
Quick freezing of plant products, meat and meat-and-plant products using complex technologies
2020 · N.S. Shishkina, O.V. Karastoyanova, et al. · Meat Industry Journal
Works count: 11
Citation count: 28
H-index: 3
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