RESEARCHER PROFILE

Michael Kravchenko

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State University of Trade and Economics

Advanced Scientific Research MethodsFood composition and propertiesFood and Agricultural SciencesPolysaccharides Composition and ApplicationsProteins in Food Systems

Michael Kravchenko works in Advanced Scientific Research Methods, Food composition and properties, Food and Agricultural Sciences, Polysaccharides Composition and Applications, Proteins in Food Systems. Recorded institutional associations include State University of Trade and Economics.

38Publications
23Citations
3H-index

ORCID

Inclusion identifies researchers whose recorded research contributions may inform their university’s understanding of its research community. It does not rank individual research quality or establish current employment.

Selected research works

Up to 100 highly cited works; DOI links open the original research. Counts reflect the collected record, not real-time citation totals.

  1. STUDY OF FOOD AND ENERGY VALUES OF NEW GINGERBREAD TYPES

    2017 · 5 citations

  2. Study into effect of plant supplements on the quality indicators of gingerbread and similar spice-cakes

    2017 · 4 citations

  3. Technological features of flour composite mixtures

    2022 · 4 citations

  4. The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter

    2021 · 3 citations

  5. RHEOLOGICAL PROPERTIES OF BISCUITS DOUGH WITH SPELT FLOUR

    2021 · 3 citations

  6. THE JUSTIFICATION OF THE TECHNOLOGY OF SAUCE WITH A COMPOSITE MIXTURE OF MUSHROOM POWDERS

    2019 · 1 citations

  7. NATIONAL CULINARY AUTHENTICITY OF UKRAINE AS THE PROPERTY OF THE NATION

    2020 · 1 citations

  8. QUALITY OF SHORTBREAD COOKIES WITH A COMPOSITION OF MEAL

    2021 · 1 citations

  9. Функціонально-технологічні властивості борошняних сумішей для тіста

    2023 · 1 citations

  10. Зміна якісних характеристик пряників під час зберігання

    2016 · 0 citations

  11. VІTAMІN P-ACTIVITY OF SHIІTAKE MUSHROOM POWDER

    2017 · 0 citations

  12. TECHNOLOGY OF SHORTCAKE WITH PECTIN

    2018 · 0 citations

  13. THE EFFECT OF THE INTENSITY OF AERATING THE MEDIUM ON THE METABOLIC ACTIVITY OF ALCOHOL YEAST

    2019 · 0 citations

  14. АДГЕЗІЯ ТА КОГЕЗІЯ ЦУКРОВИХ ПАСТ З МОЛОЧНОЮ СИРОВАТКОЮ СУХОЮ ДЕМІНЕРАЛІЗОВАНОЮ

    2019 · 0 citations

  15. FRUIT FILLINGS FOR FLOUR PRODUCTS BASED ON THE MODIFIED STARCH AND PECTIN

    2020 · 0 citations

  16. INNOVATIVE SOLUTIONS IN DRYING TECHNOLOGY OF MUSHROOM RAW MATERIALS

    2020 · 0 citations

  17. Технологія пряникових виробів, збагачених кунжутним і кедровим шротом

    2015 · 0 citations

  18. Використання шроту олійних культур у технології борошняних кондитерських виробів

    2018 · 0 citations

  19. CHEMICAL COMPOSITION OF CONFECTIONERY BEAN PASTES

    2020 · 0 citations

  20. ОБГРУНУВАННЯ ПАРАМЕНТІВ СТУПЕНЕВОГО СУШІННЯ КУЛЬТИВОВАНИХ ГРИБІВ

    2019 · 0 citations

  21. Scientific and practical bases of designing food products of functional purpose

    2022 · 0 citations

  22. The efficiency of redistribution of energy resources in the food industry by air heat pump system

    2022 · 0 citations

  23. MEAL OF OIl CULTURES IN THE TECHNOLOGY OF FLOUR CONFECTIONERY PRODUCTS

    2018 · 0 citations

  24. Quality of culinary products based on flour mixture with Atherina pontica powder

    2022 · 0 citations

  25. SECTION 5. INNOVATIVE TECHNOLOGIES OF FLOUR CONFECTIONERY PRODUCTS FROM FLOUR MIXTURES

    2023 · 0 citations

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