| Issue Date | Title | Author(s) |
| 2020 | Acusotherapy as an innovative method of recovery in spa-technologies of hospitality enterprises in Ukraine | Medvid, Irina; Shydlovska, Olena; Ishchenko, Tatiana; Dotsenko, Viktor |
| 2016 | Argumentation of the efficiency of food fibers usage in bread and bakery products technologies | Shydlovska, Olena; Dotsenko, Viktor; Medvid, Irina; Balyas, Natalia |
| 2015 | Complex approach to implementation concept of «Ecological hotel» | Poyasnyk, Oksana; Bloshchinska (Dudkina), Olena; Ishchenko, Tatiana; Shydlovska, Olena; Dotsenko, Viktor |
| 2021 | Development of restaurant and hotel business in the condition of the COVID-19 pandemic | Shydlovska, Olena; Ishchenko, Tatiana; Medvid, Irina; Sobin, Oleksii |
| 2013 | Eko-hotels – innovative concept of hospitality in Ukraine | Dotsenko, Viktor; Shydlovska, Olena; Ishchenko, Tatiana; Ohorodniichuk, Olena |
| 2013 | Hotel industry in Ukraine embraces green revolution | Ohorodniichuk, Olena; Dotsenko, Viktor; Shydlovska, Olena; Ishchenko, Tatiana |
| 2017 | Influence of fermentative modification of rice flour starch on bread quality for patients with celiac disease | Medvid, Irina; Shydlovska, Olena; Dotsenko, Viktor |
| 2021 | Influence of the combination of emulsifiers on the properties of rice gluten-free dough and the quality of bread | Medvid, Irina; Shydlovska, Olena; Ishchenko, Tatiana |
| 2020 | Innovational aspects of the hotel industry development | Dotsenko, Viktor; Shydlovska, Olena; Ishchenko, Tatiana; Medvid, Irina |
| 2019 | Investigation of the expedience of modification of the carbohydrate composition of rice flour in the technology of gluten-free bread | Medvid, Irina; Dotsenko, Viktor; Shydlovska, Olena; Ishchenko, Tatiana |
| 2013 | Prospects wine hotels in the south region of Ukraine | Sholudko, Y.; Dotsenko, Viktor; Ishchenko, Tatiana; Shydlovska, Olena |
| 2016 | Soy and wheat fibers usage in wheat bread production | Shydlovska, Olena; Medvid, Irina; Balyas, Natalia |
| 2019 | Studying the possibility of using enzymes, lecithin, and albumen in the technology of gluten-free bread | Dotsenko, Viktor; Medvid, Irina; Shydlovska, Olena; Ishchenko, Tatiana |
| 2018 | The use of sunflower lecithin in the technology on gluten-free bread with enzymatic modification of flour starch | Medvid, Irina; Shydlovska, Olena; Dotsenko, Viktor |
| 2013 | Theoretical and practical aspects of cooking flour production technology for special purposes | Shydlovska, Olena; Havrysh, Andrey; Ivahno, Olga; Dotsenko, Viktor; Dovgun, Irina |
