| Issue Date | Title | Author(s) |
| 2015 | Analysis of hotels with cinema | Pisarieva, Olena; Holikova, Tatiana |
| 2009 | Applying of enzymatic additive as improver of macaroni products from wheat flour | Voloshchuk, Galina; Kirieieva, Catherine; Yurchak, Vera; Palyvoda, Svetlana; Holikova, Tatiana |
| 2015 | Creating of healthy cinema bar | Pisarieva, Olena; Holikova, Tatiana |
| 2011 | Effect of gums influence on the quality of bread made with flour of poor technological properties | Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana |
| 2017 | Effect of plant protein isolates on the structural – mechanical properties of wheat dough | Makhynko, Valeriy; Drobot, Vira; Holikova, Tatiana |
| 2017 | Effect of structure forming additives on the of water bond forms in gluten-free macaroni dough made from corn flour | Rozhno, Oleksandr; Yurchak, Vera; Holikova, Tatiana |
| 2013 | Improvement of the egg macaroni products quality | Holikova, Tatiana; Yurchak, Vera; Voloshchuk, Galina; Kokhan, Olena M. |
| 2015 | Research of functional properties of macaroni products enrichrd with berries raw material | Voloshchuk, Galina; Holikova, Tatiana |
| 2009 | Research of gums influence on water state in macaroni dough | Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Voloshchuk, Galina |
| 2016 | Research on technological properties of potato cellulose for bread production | Silchuk, Tatiana; Nazar, Mariana; Holikova, Tatiana |
| 2013 | Study of the mechanism of the retarding effect by using natural gums | Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Fomenko, Venіamіn |
| 2008 | The impact of gum additives on the process of dough forming and quality of macaroni products | Yurchak, Vera; Palyvoda, Svetlana; Holikova, Tatiana |
| 2016 | The refinement of technology of macaroni products enriched with whortleberry | Holikova, Tatiana; Babich, Oksana |
| 2006 | The researching of technological parameters of pasta producing with quality improver | Yurchak, Vera; Holikova, Tatiana; Verbiy, Victor |
| 2015 | Thermal springs of transcarpathia | Karpchuk, Valeria; Holikova, Tatiana |
| 2014 | Using of Marinades in Cooking Technologies of Main-Course Dishes | Tatsenko, Olexiy; Holikova, Tatiana; Smirnova, Elizabeth |
| 2017 | Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flour | Rozhno, Oleksandr; Yurchak, Vera; Holikova, Tatiana |
