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Dmytro Zhygunov

Observed names: D Zhygunov, D. Zhygunov, Д. О. Жигунов, Д.О. ЖИГУНОВ, Дмитро Олександрович Жигунов, Жигунов, Дмитро Олександрович
ORCID: 0000-0001-9435-2266
Observed ORCID: 0000-0001-9435-2266
OpenAlex ID: A5074447733
Baking properties and biochemical composition of wheat flour with bran and shorts
2013 · Leonid Kaprelyants, Sergey Fedosov, et al. · Journal of the Science of Food and Agriculture · 16
QFD methodology to develop a new health-conducive grain product
2016 · Marina Mardar, Dmytro Zhygunov, et al. · Eastern-European Journal of Enterprise Technologies · 15
Changes in Quality of Amaranth Grain in the Process of Post-harvesting Processing and Storage
2021 · G. Stankevich, N. Valentiuk, et al. · Food Science and Technology · 14
Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality
2020 · Saniya Ibraimova, Raushangul Uazhanova, et al. · Eastern-European Journal of Enterprise Technologies · 11
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Baking Properties of Different Amaranth Flours as Wheat Bread Ingredients
2020 · S. Mykolenko, D. Zhygunov, et al. · Food Science and Technology · 11
Investigation of Quality Indicators of Wholemeal Industrial-made Flour
2022 · D. Marchenkov, N. Khorenzhy, et al. · Food Science and Technology · 8
Adjusting Flour Quality by Enzymes: Current State, Problem Analysis, Future Development Prospects
2019 · D. Zhygunov, D. Marchenkov, et al. · Food Science and Technology · 7
Influence of Grain Quality Indicators on the Flour Quality Indicators at the Laboratory Milling
2022 · D Zhygunov, S Sots, et al. · Grain Products and Mixed Fodder’s · 6
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Use of enzyme preparations for improvement of the flour baking properties
2018 · Dmytro Zhygunov, Maryna Mardar, et al. · Food Science and Applied Biotechnology · 6
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Comparison of Alveograph Characteristic of Flour Obtained From Different Types of Common Wheat and Spelt Wheat
2020 · D. Zhygunov, I. Toporash, et al. · Grain Products and Mixed Fodder’s · 5
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Порівняльне Дослідження Показників Якості Цільнозернового Пшеничного Та Спельтового Борошна Вітчизняного Виробництва
2018 · Д.О. ЖИГУНОВ, О.С. ВОЛОШЕНКО, et al. · Grain Products and Mixed Fodder’s · 5
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Investigation of the Bakery Properties of Wholemeal Flour Obtained From Black Wheat
2019 · D. Zhygunov, N. Khorenghy, et al. · Food Science and Technology · 4
Визначення Показників Якості Індивідуальних Потоків Борошна Із Заводу Зі Скороченою Схемою Технологічного Процесу
2019 · Dmytro Zhygunov, Vasylyna Kovalova, et al. · TECHNICAL SCIENCES AND TECHNOLOGIES · 4
Development of technological solutions for flour production with specified quality parameters
2018 · D. Zhygunov, V. Kovalova, et al. · Food Science and Technology · 4
Designing of a new cereal product in accordance with consumer preferences
2015 · Марина Ромиківна Мардар, Дмитро Олександрович Жигунов, et al. · Technology audit and production reserves · 4
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Wheat-spelt Flour of Type 600 With Improving Bakery Properties
2020 · D. Zhygunov, Y. Barkovska, et al. · Food Science and Technology · 3
Суха Пшенична Клейковина Як Компонент Рецептури Хлібобулочних Виробів З Високою Гідратацією Тіста
2025 · Дмитро Олександрович Жигунов, В. Г. Єнгібарян, et al. · Scientific Works · 2
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Wheat Flour Quality Correction by Using Enzyme Preparations
2023 · D Zhygunov, Yu Chumachenko, et al. · Grain Products and Mixed Fodder’s · 2
Research of Technological Properties of Wheat and Spelt Grain as Raw Materials for Flour and Groats Manufacturing
2018 · D. Zhygunov, М. Mardar, et al. · Scientific Works of National University of Food Technologies · 2
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Technological Properties of Emmer and Spelta Grain and Perspectives of Their Using for Food Production
2017 · B. Iegorov, D. Zhygunov, et al. · Scientific Works of National University of Food Technologies · 2
Production of Specific Flour for Frozen Products by Flour Streams Blending
2023 · D. Zhygunov, S. Sots, et al. · Food Science and Technology · 1
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Comparison of Technological Properties of Different Wheat Species
2022 · D. Zhygunov, S. Sots, et al. · Food Science and Technology · 1
Rationale of Technology for the Common and Hulled Wheat Processing Into Whole Grain Flour
2020 · D. Zhygunov, O. Voloshenko, et al. · Grain Products and Mixed Fodder’s · 1
Spelt crisp bread - health food products
2018 · Mardar Maryna, Znachek Rafaela, et al. · 1
Influence of Grain Properties and Parameters of Microwave Treatment on the Efficiency of Sorghum Grain Popping
2026 · D. Zhygunov, D. Tymchak · Grain Products and Mixed Fodder’s
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Works count: 44
Citation count: 135
H-index: 7
I10-index: 5
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