| Issue Date | Title | Author(s) |
| 2021 | Academic integrity - a step into the future | Mykhalevych, Artur; Sapiga, Victoria; Bandura (Kuzmyk), Uliana |
| 2023 | Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein | Tomczynska-Mleko, Marta; Terpiłowski, Konrad; Pérez-Huertas, Salvador; Sapiga, Victoria; Polishchuk, Galyna; Sołowiej, Bartosz; Nastaj, Maciej; Wesołowska-Trojanowska, Marta; Mleko, Stanisław |
| 2022 | Current trends of resource saving in the dairy industry | Mykhalevych, Artur; Bandura (Kuzmyk), Uliana; Sapiga, Victoria |
| 2022 | Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes | Sapiga, Victoria; Polishchuk, Galyna; Tomczyńska-Mleko, Marta; Mleko, Stanisław; Terpiłowski, Konrad; Pérez-Huertas, Salvador |
| 2021 | Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream | Sapiga, Victoria; Polishchuk, Galyna; Breus, Natalia; Osmak (Fedchenko), Tetiana |
| 2022 | Functional and technological properties of oat beta-glucan in acidophilic-whey ice cream | Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana |
| 2021 | Implementation of resource-saving technologies of whey processing - a step to sustainable development of dairy companies | Mykhalevych, Artur; Sapiga, Victoria; Bandura (Kuzmyk), Uliana |
| 2021 | Investigation of the process of lactose enzymolysis in the production of acidophilic-whey ice cream | Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana |
| 2023 | Physicochemical properties of ice cream mixes | Mleko, Stanisław; Sapiga, Victoria; Polishchuk, Galyna; Tomczyńska-Mleko, Marta; Terpiłowski, Konrad; Pérez-Huertas, Salvador |
| 2021 | Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream | Sapiga, Victoria; Polishchuk, Galyna; Buniowska, Magdalena; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), Tetiana |
| 2022 | Research features of low-fat ice cream mixtures structuring with beta-glucan and pectin-containing vegetable raw materials | Sapiga, Victoria; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna |
| 2022 | Research features of low-fat ice cream mixtures structuring with β-glucan and pectin-containing vegetable raw materials | Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna |
| 2021 | Studie des wasseraktivität indikators in fermentierten und unfermentierten molke konzentraten | Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Bass, Oksana; Sapiga, Victoria |
| 2023 | Study of water freezing in low-fat milky ice cream with oat β-glucan and its influence on quality indicators | Buniowska-Olejnik, Magdalena; Mykhalevych, Artur; Polishchuk, Galyna; Sapiga, Victoria; Znamirowska-Piotrowska, Agata; Kot, Anna; Kaminska-Dwórznicka, Anna |
| 2021 | The process optimization of protopectin enzymolysis of vegetable raw materials for its use in ice cream production | Sapiga, Victoria; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna |
