| Issue Date | Title | Author(s) |
| 2013 | Bread for health-improving | Semenova, Anastasia; Mykhonik, Larysa; Hryshchenko, Anna; Drobot, Vira |
| 2015 | Citrates of metals in technology of diabetic bakegoods | Drobot, Vira; Prokhorova, Nadezhda; Shevchenko, Anastasiia |
| 2014 | Effect of buckwheat processing products on dough and bread quality made from whole-wheat flour | Drobot, Vira; Semenova, Anastasia; Smirnova, Elizabeth; Mykhonik, Larysa |
| 2017 | Effect of plant protein isolates on the structural – mechanical properties of wheat dough | Makhynko, Valeriy; Drobot, Vira; Holikova, Tatiana |
| 2016 | Enriching of bread for patients with diabetes by mineral substances | Drobot, Vira; Shevchenko, Anastasiia; Bondarenko, Yuliia |
| 2016 | Gluten-free bakery products | Semenova, Anastasia; Prikhodko, Julia; Drobot, Vira |
| 2021 | Gluten-free bakery products of high nutritional value | Drobot, Vira; Shevchenko, Anastasiia; Sorochynska, Yuliia |
| 2016 | Influence of citrate, lactate and calcium carbonate on microbiological and biochemical processes in dough | Shevchenko, Anastasiia; Drobot, Vira; Smirnova, Elizabeth |
| 2021 | Influence of food additive – sunflower lecithin on the properties of dough for manufacturing bakery products | Shevchenko, Anastasiia; Drobot, Vira |
| 2021 | Influence of pumpkin processing products on structural and mechanical properties of dough and bread quality | Drobot, Vira; Shevchenko, Anastasiia |
| 2018 | Influence of whey protein on the technological process of making bread with fructose and minerals | Shevchenko, Anastasiia; Drobot, Vira |
| 2017 | Nutritional value and consumer properties of bakery products with fructose for diabetic nutrition | Drobot, Vira; Shevchenko, Anastasiia |
| 2022 | Structural and mechanical properties of dough with oat bran and phospholipids | Shevchenko, Anastasiia; Drobot, Vira |
| 2013 | Technology of shelf life bread extending | Silchuk, Tatiana; Drobot, Vira; Kokhan, Olena M. |
| 2016 | The influence of proteins on the technological process of bread making with fructose | Drobot, Vira; Shevchenko, Anastasiia; Marchenko, Olha |
| 2021 | The process of gas formation in the dough with oat bran and phospholipids | Shevchenko, Anastasiia; Drobot, Vira |
| 2019 | Use of dried carrot pomace in the technology of wheat bread for elderly people | Hryshchenko, Anna; Bilyk, Olena; Bondarenko, Yuliia; Kovbasa, Vladimir; Drobot, Vira |
| 2022 | Use of pumpkin seed flour in preparation of bakery products | Shevchenko, Anastasiia; Drobot, Vira; Galenko, Oleg |
| 2022 | Use of rice flour in wheat bread technology | Shevchenko, Anastasiia; Drobot, Vira |
