| Issue Date | Title | Author(s) |
| 2022 | Analysis of the nature of the composition substances of sour-milk dessert with plant-based fillers | Polishchuk, Galyna; Bandura (Kuzmyk), Uliana; Osmak (Fedchenko), Tetiana; Kurmach, Mykhailo; Bass, Oksana |
| 2019 | Cryoprotective ability of starch syrup in the composition of aromatic and fruit-berry ice cream | Polishchuk, Galyna; Bass, Oksana; Osmak (Fedchenko), Tetiana; Breus, Natalia |
| 2021 | Development of a new type of alcoholic ice cream | Kuzmyk, Ulyana; Kochubei-Lytvynenko, Oksana; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur |
| 2021 | Development of resource-saving technologies in the dairy industry | Mykhalevych, Artur; Polishchuk, Galyna; Bass, Oksana |
| 2021 | Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production | Osmak (Fedchenko), Tetiana; Mleko, Stanislaw; Bass, Oksana; Mykhalevych, Artur; Bandura (Kuzmyk), Uliana |
| 2021 | Food value study of acidophilic-whey ice cream | Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur |
| 2018 | Influence of sweeteners on rheological and qualitative indicators of ice cream | Bass, Oksana; Polishchuk, Galyna; Goncharuk, Elena |
| 2021 | Investigation of the fermentation process of demineralized whey concentrates for ice cream production | Bandura (Kuzmyk), Uliana; Bass, Oksana; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana |
| 2017 | Investigation of viscous characteristics of mixtures of ice cream with starch syrup | Bass, Oksana; Polishchuk, Galyna; Goncharuk, Elena |
| 2015 | Polyolenverwendung in der Speiseeisherstellung | Bass, Oksana; Polishchuk, Galyna; Okopna, Yana |
| 2020 | Reasoning of the selection of technological parameters for the extraction of sumac | Polishchuk, Galyna; Bandura (Kuzmyk), Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur |
| 2021 | Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein | Polishchuk, Galyna; Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), Uliana; Bass, Oksana; Mykhalevych, Artur; Sapigа, Victoria |
| 2020 | Starch syrups as substitutes for sugar and milk powder in ice cream | Kochubei-Lytvynenko, Oksana; Polishchuk, Galyna; Bass, Oksana |
| 2021 | Studie des wasseraktivität indikators in fermentierten und unfermentierten molke konzentraten | Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Bass, Oksana; Sapiga, Victoria |
| 2019 | Studies of water freezing features in ice cream with starch syrop | Polishchuk, Galyna; Sharahmatova, Tetiana; Breus, Natalia; Bass, Oksana; Shevchenko (Kishenko), Iryna |
| 2022 | Technological functions of hydrolyzed whey concentrate in ice cream | Shevchenko, Oleksandr; Mykhalevych, Artur; Polishchuk, Galyna; Buniowska-Olejnik, Magdalena; Bass, Oksana; Bandura (Kuzmyk), Uliana |
| 2021 | The nutritional value study of acidophilic-whey ice cream | Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur |
| 2020 | Theoretical aspects of improving the technology of low-calorie ice cream | Bass, Oksana; Bandura (Kuzmyk), Uliana |
| 2021 | Use of alternative sweeteners in ice cream | Polishchuk, Galyna; Bass, Oksana |
