| Issue Date | Title | Author(s) |
| 2020 | Analysis of the nonlinear criteria use for the foods quality assessment | Koretska, Iryna; Deinychenko, Liudmyla; Kravchenko, Tamara |
| 2021 | Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technology | Khareba, Oleksandr; Kuzmin, Oleg; Khareba, Olena; Marynchenko, Viktor; Karputina, Margarita; Koretska, Iryna |
| 2020 | Definition of rating of samples in technology of water-alcohol infusions by profile non-linear quality criteria | Koretska, Iryna; Kuzmin, Oleg; Zinchenko, Tatiana |
| 2021 | Development of the desserts based on non-traditional vegetable raw materials | Vorobyova, Anastasia; Polyovyk, Volodymyr; Koretska, Iryna |
| 2020 | Ensuring the competitiveness of restaurants by determining the quality of diets | Kuzmin, Oleg; Niemirich, Oleksandra; Koretska, Iryna; Pastukh, Hanna; Ustymenko, Ihor; Berezhna, Tatyana |
| 2017 | Identification of equilibrium state of hydroxyl protons in vodkas by 1H NMR spectroscopy | Kuzmin, Oleg; Sujkov, Sergey; Koretska, Iryna; Matyiashchuk, Olena; Polyovyk, Volodymyr |
| 2013 | Importance function application (Harrington scale) in problems of mutiobjective optimization in confectionery recipes | Zinchenko, Tatiana; Koretska, Iryna |
| 2023 | Innovative water preparation technology for production of kombucha fermented beverage | Dulka, Olha; Prybylskyy, Vitaly; Oliynyk, Svitlana; Fedosov, Oleksii; Кuts, Anatolij; Sharan, Larisa; Koretska, Iryna; Tiurikova, Inna |
| 2017 | Investigation of modern ingredients for the white sauce | Sobin, Oleksii; Koretska, Iryna; Bahmach, Volodimir; Smirnova, Elizabeth |
| 2020 | Modeling of innovative technology of fruit and berry desserts | Polyovyk, Volodymyr; Koretska, Iryna; Kuzmin, Oleg; Zinchenko, Tatiana |
| 2021 | Quality rating of desserts based on fruit and berry raw materials | Koretska, Iryna; Kuzmin, Oleg; Polyovyk, Volodymyr; Deinychenko, Liudmyla; Berezova, Ganna; Stukalska (Ivanova), Nataliia |
| 2020 | Reducing ability of infusions from waste of spicy-aromatic raw materials in the technology of alcoholic beverages | Kuzmin, Oleg; Isaienko, Volodymyr; Koretska, Iryna; Rakhmetov, Dzhamal; Guts, Viktor; Oliynyk, Svitlana |
| 2020 | Sample rating in water-alcohol technology by profile non-linear quality criteria | Koretska, Iryna; Kuzmin, Oleg; Zinchenko, Tetiana |
| 2021 | Scientific substantiation and development of technology of bechamel sauce of the increased nutritional value | Stukalska (Ivanova), Nataliia; Kuzmin, Oleg; Koretska, Iryna; Polyovyk, Volodymyr; Hrushevska, Iryna |
| 2014 | Technology of churned dessert products using puree with fruit and vegetable raw | Yeremchuk, Inna; Pushka, Olga; Bondar, Natalia; Koretska, Iryna; Mykhailova, Nelia |
| 2020 | Thermophysical characteristics of frozen semifinished products for restaurant technology | Koretska, Iryna; Polyovyk, Volodymyr; Maslikov, Maxim; Kuzmin, Oleg |
| 2020 | Use of non-traditional raw materials in the technology of whipped dessert | Yurchenko, Daryna; Polyovyk, Volodymyr; Koretska, Iryna |
