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Тетяна Лазарєва

Observed names: Lazarieva T.A., Lazarieva Tetiana, T Lazareva, T. A. LAZARIEVA, T. A. Lazarieva, T. Lazarieva, T.A. Lazarieva, Tatyana Lazareva, Tatyana Lazarieva, Tetiana Lazareva, Tetiana Lazarieva, Т. Lazarieva, Т. А. Лазарєва
ORCID: 0000-0003-4435-3345
Observed ORCID: 0000-0003-4435-3345
OpenAlex ID: A5085174250
Substantiation of the mechanism of interaction between biopolymers of ryeandwheat flour and the nanoparticles of the magnetofооd food additive in order to improve moistureretaining capacity of dough
2018 · Iryna Tsykhanovska, Victoria Evlash, et al. · Eastern-European Journal of Enterprise Technologies · 26
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Investigation of the Moisture-retaining Power of Rye-wheat Gluten and Flour With Polyfunctional Food Supplement “magnetofооd”
2018 · Iryna Tsykhanovska, Victoria Evlash, et al. · EUREKA Life Sciences · 18
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Substantiation of the interaction mechanism between the lipo- and glucoproteids of rye-wheat flour and nanoparticles of the food additive «Magnetofооd»
2018 · Iryna Tsykhanovska, Victoria Evlash, et al. · Eastern-European Journal of Enterprise Technologies · 16
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Improvement of a scraper heat exchanger for pre-heating plant-based raw materials before concentration
2020 · Kateryna Kasabova, Sergei Sabadash, et al. · Eastern-European Journal of Enterprise Technologies · 14
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Effect of Partial Replacement of Wheat Flour by Flour from Extruded Sunflower Seed Kernels on Muffins Quality
2024 · Iryna Tsykhanovska, Olena Stabnikova, et al. · Plant Foods for Human Nutrition · 13
Сombined food additive based on iron oxide nanoparticles and кombu in a rye-wheat bread technology
2024 · Irina Tsykhanovska, Olena Stabnikova, et al. · Ukrainian Food Journal · 13
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Design of technology for the rye-wheat bread “Kharkivski rodnichok” with the addition of polyfunctional food additive “Magnetofооd”
2017 · Iryna Tsykhanovska, Victoria Evlash, et al. · Eastern-European Journal of Enterprise Technologies · 13
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Potential benefits of functional antianemic energy bars
2023 · Iryna Tsykhanovska, Tetiana Lazarieva, et al. · Ukrainian Food Journal · 12
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Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade
2021 · Iryna Tsykhanovska, Victoria Evlash, et al. · Ukrainian Journal of Food Science · 9
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Substantiation of the mechanism of interaction between the carbohydrates of ryewheat flour and nanoparticles of the polyfunctional food additive "Magnetofооd"
2018 · Iryna Tsykhanovska, Victoria Evlash, et al. · Eastern-European Journal of Enterprise Technologies · 8
Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product With the Addition of the Polyfunctional Food Supplement "magnetofооd"
2017 · Iryna Tsykhanovska, Victoria Evlash, et al. · EUREKA Life Sciences · 8
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Physico-Chemical Studies of the Interaction Mechanism of Double and Trivalent Iron Double Oxide Nano-Particles with Serpin Protein Ovalbumin and Water
2023 · Iryna Iryna Tsykhanovska, Mykola Riabchykov, et al. · Chemistry & Chemical Technology · 7
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Flour from Sunflower Seed Kernels in the Production of Flour Confectionery
2023 · Iryna Tsykhanovska, Viktoria Yevlash, et al. · CRC Press eBooks · 7
Technology of Bakery Products Using Magnetofood as a Food Additive
2022 · I. Tsykhanovska, V. Evlash, et al. · CRC Press eBooks · 6
Development of technology of crackers wuth increased food value to improve the food supply to military servants during a special period
2023 · Iryna Tsykhanovska, Lidiіa Tovma, et al. · Eastern-European Journal of Enterprise Technologies · 4
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Improving the Consumer Properties of Cupcakes Enriched With a Food Additive of Combined Composition
2025 · I. Tsykhanovska, V. Yevlash, et al. · Food Science and Technology · 3
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Optimization of the prescription composition of cupcakes enriched with the food additive of the combined composition
2025 · Iryna Tsykhanovska, Tetiana Lazarieva, et al. · ScienceRise · 3
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Improving the quality of rye-wheat bread enriched with flour from extruded kernels of sunflower seeds for food supplies to military personnel
2023 · Iryna Tsykhanovska, Lidiіa Tovma, et al. · Eastern-European Journal of Enterprise Technologies · 3
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Functional and Technological Properties of the Food Additive Magnetofood in the Production of Marshmallows
2020 · I. Tsykhanovska, A. Alexandrov, et al. · Food Science and Technology · 3
Pedagogical Conditions for the Formation of Intellectual Property Competence of Future Food Industry Specialists
2025 · Grygorii Deinychenko, Tetiana Lazarieva, et al. · Academic Notes Series Pedagogical Science · 2
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Functional and technological properties of food additive "Magnetofood" in production of shaped jelly marmalade on agar and pectin
2021 · I. Tsykhanovska, V. Yevlash, et al. · Food Science and Technology · 2
The Use of Food Additive "mahnetofооd" in the Technology of Formed Jelly Marmelade
2021 · I. Tsykhanovska, V. Yevlash, et al. · Food Science and Technology · 2
Investigation of the Water-retaining Capacity of the Carbohydrate Complex of Rye-wheat Dough With Addition of Polyfunctional Food Supplement “magnetofооd”
2018 · Iryna Tsykhanovska, Victoria Evlash, et al. · EUREKA Life Sciences · 2
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Physico-Chemical Study on the Mechanism of Interaction Between Divalent and Trivalent Iron Double Oxide Nanoparticles With Fibrillar Protein-Gelatin
2026 · Iryna T Tsykhanovska, Tetiana Lazarieva, et al. · Chemistry & Chemical Technology · 1
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Model of the Methodological System for Professional Training of Chefs to Work in Extreme Conditions
2025 · L. O. BACHIIEVA, T. A. LAZARIEVA · Problems of engineer-pedagogical education · 1
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Works count: 56
Citation count: 203
H-index: 9
I10-index: 8
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