| Issue Date | Title | Author(s) |
| 2023 | Amaranth as a valuable raw material for culinary products | Bereziuk, Iryna; Tyshchenko (Usatiuk), Olena; Tsirulnikova, Vita |
| 2016 | Development of HACCP system for production of natural dry red wine | Usatyuk, Svitlana; Tyshchenko (Usatiuk), Olena; Klymash, Nataliia |
| 2013 | Dolphinarium hotel as innovative type of health centre | Arpul (Oleksiichuk), Oksana; Tyshchenko (Usatiuk), Olena; Riabokon, Tetiana |
| 2016 | Effects of bamboo dietary fibre on meat semi-finished products | Rudyk, Viktor; Tyshchenko (Usatiuk), Olena; Usatyuk, Svitlana |
| 2023 | Food fortification for the correction of vitamin D deficiency | Tsirulnikova, Vita; Tyshchenko (Usatiuk), Olena; Bortnichuk, Oleg; Riznyk, Anastasiia |
| 2015 | Houseboat and floating islands in hotel & restaurant business | Volkova, Daria; Tyshchenko (Usatiuk), Olena |
| 2017-05 | Implementation of guest-facing technologies in hospitality business | Nazarenko, Natalia; Tyshchenko (Usatiuk), Olena; Chagayda, Andriy |
| 2017 | Innovative approach and operational issues of animation services in hotels | Bortnitskaya, Miroslava; Tyshchenko (Usatiuk), Olena; Tsirulnikova, Vita; Chagayda, Andriy |
| 2012 | Investigation of isolation methods of key components out of essential oils | Naumenko, Ksenia; Tyshchenko (Usatiuk), Olena; Frolova, Natalia; Chepel, Natalia |
| 2013 | Investigation of separation method for aromatic substances out of essential oils | Frolova, Natalia; Chepel, Natalia; Naumenko, Ksenia; Tyshchenko (Usatiuk), Olena |
| 2021 | Investigation of the influence of peas dietary fibers on the process of formation of wheat dough | Silchuk, Tatiana; Zuiko (Kulinich), Vira; Nazar, Mariana; Tsirulnikova, Vita; Tyshchenko (Usatiuk), Olena; Pushka, Olga; Kyrpichenkova, Oksana; Bortnichuk, Oleg |
| 2023 | Plant-based meat alternatives for culinary products of restaurant consumption | Shcherbakova, Sofiia; Tyshchenko (Usatiuk), Olena; Tsirulnikova, Vita |
| 2013 | Regulary fremawork on flavourings in Ukraine: current state and perspectives | Tyshchenko (Usatiuk), Olena; Frolova, Natalia |
| 2012 | Spherification as a prospective technique of product production at restaurants | Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Tyshchenko (Usatiuk), Olena; Bloshchinska (Dudkina), Olena |
| 2021 | Study of the effect of electromagnetic field and radiation on the intensification of brewing processes | Sidor, Vasyl; Usatyuk, Svitlana; Tyshchenko (Usatiuk), Olena; Baranovska, Iryna |
| 2016 | The investigation of technological and functional properties of bamboo dietary fibre | Rudyk, Viktor; Tyshchenko (Usatiuk), Olena |
| 2015 | The use of plant materials in culinary products out of yeasted dough | Arpul (Oleksiichuk), Oksana; Silchuk, Tatiana; Zuiko (Kulinich), Vira; Tyshchenko (Usatiuk), Olena |
| 2013 | Using of white food lupin products in technology of functional bakery products | Arsenieva, Larisa; Dotsenko, Viktor; Bondar, Natalia; Pavliuchenko, Elena; Sharan, Larisa; Tyshchenko (Usatiuk), Olena |
