Animal Science and Food Technology

Alina Menchynska

All articles

IMPROVEMENT OF THE TECHNOLOGY OF FISH PUDDING FOR INFANT NUTRITION


Nataliia Slobodianiuk, Alina Menchynska, Anastasiia Ivaniuta, Olena Ochkolyas
Keywords: infant nutrition, pudding, hake, pike-perch, herbal supplements, quality indicators, storage.

Slobodianiuk, N., Menchynska, A., Ivaniuta, A., & Ochkolyas, O. (2020). IMPROVEMENT OF THE TECHNOLOGY OF FISH PUDDING FOR INFANT NUTRITION. Animal Science and Food Technology, 11(2), -. https://doi.org/10.31548/animal2020.03.073

INFLUENCE OF NATURAL HONEY ON SAFETY INDICATORS OF FISH PRESERVES AND PASTES


Nataliia Slobodianiuk, Alina Menchynska, Tatiana Manoli, Yana Barysheva
Keywords: safety of fish products, histamine, natural honey, preserves, multicomponent pastes

Slobodianiuk, N., Menchynska, A., Manoli, T., & Barysheva, Ya. (2019). INFLUENCE OF NATURAL HONEY ON SAFETY INDICATORS OF FISH PRESERVES AND PASTES. Animal Science and Food Technology, 10(1), -.

Effectiveness of using beer groats in the technology of semifinished fish products


Anastasiia Ivaniuta, Alina Menchynska, Olena Ochkolyas, Xiaoqing Qu, Nataliia Nesterenko
Keywords: minced fish, structure-forming agents, functional and technological properties, breading, fish cutlets

Ivaniuta, A., Menchynska, A., Ochkolyas, O., Qu, X., & Nesterenko, N. (2022). Effectiveness of using beer groats in the technology of semifinished fish products. Animal Science and Food Technology, 13(1), 16-23. https://doi.org/10.31548/animal.13(1).2022.16-23

Influence of biochemical properties of raw materials on the change of quality of salted fish products


Anastasiia Ivaniuta, Alina Menchynska, Olena Ochkolyas, Ch. Tsui, Nataliia Nesterenko, Tatiana Manoli
Keywords: fish raw materials, salted fish products, biochemical parameters, modified environment

Ivaniuta, A., Menchynska, A., Ochkolyas, O., Tsui, Ch., Nesterenko, N., & Manoli, T. (2021). Influence of biochemical properties of raw materials on the change of quality of salted fish products. Animal Science and Food Technology, 12(2), 33-38. https://doi.org/10.31548/animal2021.02.004

Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)


Alina Menchynska, Tatiana Manoli, Anastasiia Ivaniuta, Olena Ochkolyas, Viktoriia Stepanova
Keywords: fish; sausage products; recipe; technology; organoleptic indicators; nutritional value

Menchynska, A., Manoli, T., Ivaniuta, A., Ochkolyas, O., & Stepanova, V. (2024). Quality characteristics of fish sausages made from African catfish (Clarias gariepinus). Animal Science and Food Technology, 15(1), 74-90. https://doi.org/10.31548/animal.1.2024.74

The influence of oak alternatives on some quality characteristics of rosé wine


Dmytro Tkachenko, Tatiana Manoli, Yana Nikitina, Alina Menchynska, Liubov Tkachenko
Keywords: technology; grapes; sensory analysis; phenolic complex; anthocyanins; tannins; acidity

Tkachenko, D., Manoli, T., Nikitina, Y., Menchynska, A., & Tkachenko, L. (2025). The influence of oak alternatives on some quality characteristics of rosé wine. Animal Science and Food Technology, 16(2), 96-109. https://doi.org/10.31548/animal.2.2025.96

Fish spectral classification based on principal component analysis


Li Xu, Alina Menchynska, Olena Ochkolyas, Mykola Nikolaenko
Keywords: spectrum; Savitzky-Golay method; multiplicative scatter correction; k-nearest neighbours model; support vector machine algorithm

Xu, L., Menchynska, A., Ochkolyas, O., & Nikolaenko, M. (2025). Fish spectral classification based on principal component analysis. Animal Science and Food Technology, 16(3), 70-85. https://doi.org/10.31548/animal.3.2025.70