| Issue Date | Title | Author(s) |
| 2020 | Antioxidant effect of fat-soluble rosemary and green tea extracts on storage period prolongation of meat paste | Topchiy, Oksana; Kotlyar, Eugene; Pasichnyi, Vasyl; Shevchenko (Kishenko), Iryna; Tymchuk, Alla; Kryzhova (Vengliyk), Julia; Petrina, Alla; Dets, Nadiia |
| 2017 | Complex of chemical-technological and sanitary-hygienic quality indicators of the new pastry products of special nutrition | Kotlyar, Eugene; Topchiy, Oksana; Pilipenko, Lyudmila; Pуlуpenko, Inna; Sevastіanova, Elena |
| 2018 | Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents | Kotlyar, Eugene; Topchiy, Oksana; Kyshenia, Andrii; Polumbryk, Maksim; Garbazhiy, Kateryna; Lanzhenko, Liubov; Bogdan, Mykola; Yasko, Valentyna; Honcharenko, Taisa |
| 2020 | Development of formulation multicomponent protein-fat emulsion | Topchiy, Oksana; Pasichnyi, Vasyl |
| 2016 | Development of formulation multicomponent protein-fat emulsion | Kotlyar, Eugene; Honcharenko, Taisa; Topchiy, Oksana |
| 2018 | Development of protein-fat emulsions based on vitaminized blended vegetable oils | Kotlyar, Eugene; Topchiy, Oksana; Kyshenia, Andrii; Polumbryk, Maksim; Garbazhiy, Kateryna; Lanzhenko, Liubov; Honcharenko, Taisa |
| 2017 | Development of sanitary-safe poultry paste products with balanced fatty acid and vitamin composition | Kotlyar, Eugene; Topchiy, Oksana; Pilipenko, Lyudmila; Pуlуpenko, Inna; Sevastіanova, Elena |
| 2012 | Esential problems of development of meat sector in agriculture in Ukraine | Kundeyeva, Galina; Shevchenko (Kishenko), Iryna; Topchiy, Oksana |
| 2016 | Evelopment of formulation multicomponent protein-fat emulsion | Kotlyar, Eugene; Honcharenko, Taisa; Topchiy, Oksana |
| 2021 | Improving food adequacy low-value collagencontaining raw materials in the technology of semi-finished products | Horishnii, Pavlo; Topchiy, Oksana; Shevchenko (Kishenko), Iryna; Kotlyar, Eugene; Petrina, Alla |
| 2021 | Improving the technology of restructured ham-type products from Turkey meat and PSE pork | Shevchenko (Kishenko), Iryna; Polishchuk, Galyna; Topchiy, Oksana; Kotlyar, Eugene; Osmak (Fedchenko), Tetiana |
| 2018 | Plant antioxidants in the production of chopped semi-finished products | Makushev, Denis; Kotlyar, Eugene; Topchiy, Oksana |
| 2019 | Selection of components of the compositional protein-carbohydrate mixture to improve the quality of the chopped semi-finished products | Honcharenko, Taisa; Topchiy, Oksana |
| 2016 | Technological aspects of fortification of blended vegetable oils | Topchiy, Oksana; Kotlyar, Eugene |
| 2015 | Technology of fortification of blended oils | Nikolova, Lena; Topchiy, Oksana; Kotlyar, Eugene |
| 2022 | The use of vegetable fortifiers in the technology of health-improving products | Verchenko, Mykhailo; Topchiy, Oksana |
| 2019 | Use of oilseed polyfunctional supplements in the manufactureof meat products | Topchiy, Oksana; Kotlyar, Eugene; Honcharenko, Taisa; Petrina, Alla; Tarasiuk, O. |
| 2017 | Use of sprouted wheat grain products in minced processed meat technology | Honcharenko, Taisa; Topchiy, Oksana; Smirnova, Elizabeth |
| 2013 | Vegetable oils utilization in the recipes of meat pates | Topchiy, Oksana; Kotlyar, Eugene |
| 2018 | Ways of preventing oxidative damage to meat pates | Zhadko, Maryna; Topchiy, Oksana |
