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Світлана Георгіївна Олійник

Observed names: Oliinyk, S., S. G. Oliinyk, S. Oliinyk, S. Оliіnyk, Svitlana Oliinyk, Олійник , Світлана Георгіївна, Олійник, Світлана Георгіївна, С. Г. Олійник
ORCID: 0000-0003-4127-8247
Observed ORCID: 0000-0003-4127-8247
OpenAlex ID: A5113447498
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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Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of ryew heat dough and bread
2020 · Svitlana Oliinyk, Olga Samokhvalova, et al. · Eastern-European Journal of Enterprise Technologies · 13
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Investigation of the Properties of Marmalade With Plant Cryoadditives During Storage
2018 · N. Shmatchenko, M. Artamonova, et al. · Food Science and Technology · 13
Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils
2019 · Elena Shydakova-Kameniuka, Anna Novik, et al. · Eastern-European Journal of Enterprise Technologies · 11
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The effect of microbial polysaccharides on the properties of wheat flour
2015 · Ольга Володимирівна Самохвалова, Юлія Олександрівна Чернікова, et al. · Eastern-European Journal of Enterprise Technologies · 11
The influence of the enriching additives on the dough structure formation and baked muffins
2014 · Ольга Володимирівна Самохвалова, Катерина Рубенівна Касабова, et al. · Eastern-European Journal of Enterprise Technologies · 8
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Influence of maize germ oilcake on processes of wheat dough ripening and bread quality and nutritional value
2017 · Galyna Stepankova, Svitlana Oliinyk, et al. · Ukrainian Food Journal · 7
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Effect of microbial polysaccharides on the quality indicators of protein-free and gluten-free products during storage
2021 · Olga Samokhvalova, Zinoviya Kucheruk, et al. · Eastern-European Journal of Enterprise Technologies · 6
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Study of the Influence of Meals of Wheat and Oat Germs and Wild Rose Fruits on the Fermenting Microflora Activity of Rye-wheat Dough
2020 · Svitlana Oliinyk, Olga Samokhvalova, et al. · EUREKA Life Sciences · 5
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Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality
2016 · Svitlana Oliinyk, Olga Samokhvalova, et al. · Eastern-European Journal of Enterprise Technologies · 5
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Manufacturing approaches to making muffins of high nutritional value
2020 · Olga Samokhvalova, Zinoviya Kucheruk, et al. · Technology audit and production reserves · 4
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The influence of meal of rose hips on the ripening and quality of rye-wheat bread
2019 · S. Oliinyk, O. Samokhvalova, et al. · Scientific Works of National University of Food Technologies · 4
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Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain
2022 · Olga Samokhvalova, Svitlana Oliinyk, et al. · Acta Innovations · 3
Qualimetric Evaluation of the Quality of Wheat Bread With the Addition of Swirling of Oat Germ and Oilcake of Maize Germ
2019 · G. Stepankova, S. Oliinyk, et al. · Scientific Works of National University of Food Technologies · 3
Wild Edible Plants Used in Bakery Production
2025 · Svitlana Oliinyk, Olga Samokhvalova · CRC Press eBooks · 2
Перспективність Використання Порошку Керобу В Технології Здобних Сухарних Виробів
2023 · О. І. Болховітіна, О. Г. Шидакова-Каменюка, et al. · Herald of Lviv University of Trade and Economics Technical sciences · 2
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Prospects for use of new sources of dietary fibers in the technology of flour confectionery products
2021 · Olga Samokhvalova, Svitlana Oliinyk, et al. · BIO Web of Conferences · 2
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Influence of physicochemical parameters of water on the amino acid composition of bread kvass
2020 · Olha Dulka, Vitalii Prybylskyi, et al. · Ukrainian Food Journal · 2
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Characteristics of new sources of food fibers for the enrichment of flour confectioneries
2013 · Катерина Рубенівна Касабова, Ольга Володимирівна Самохвалова, et al. · Eastern-European Journal of Enterprise Technologies · 2
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Impact of sprouted wheat grain flakes on the quality characteristics of dough and bread made from wheat flour
2024 · Svitlana Oliinyk, Olga Samokhvalova, et al. · EUREKA Life Sciences · 1
Identification of the Content of Biologically Active Substances in Nut Shots
2019 · Elena Shydakova-Kameniuka, Anna Novik, et al. · EUREKA Life Sciences · 1
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Influence of Nut Raw Material Processing Products on Technological Properties of Wheat Flour
2017 · E. Shidakova-Kamenyuka, А. Novik, et al. · Scientific Works of National University of Food Technologies · 1
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Оптимізація Складу Композиції Ферментних Препаратів Для Підвищення Якості Зернового Хліба
2016 · С. Г. Олійник, Г. В. Запаренко, et al. · Food Science and Technology · 1
Методологія та організація наукових досліджень. Навчальний посібник
2016 · Ольга Володимирівна Самохвалова, Світлана Георгіївна Олійник, et al. · Харків: ХДУХТ eBooks · 1
Technological advancement of sorption water purification for alcoholic beverage industry.
2014 · Svitlana Oliinyk, Vitalii Prybylskyi, et al. · Institutional Repository of National University of Food Technologies · 1
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Works count: 66
Citation count: 122
H-index: 7
I10-index: 5
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