Animal Science and Food Technology

Oksana Pylypchuk

All articles

REPRODUCTIVE CAPACITIES OF SOWS AFTER THE USE OF NEUROTROPIC AND METABOLIC PREPARATION IN DIFFERENT DOSES


Oksana Pylypchuk
Keywords: sow, piglets, drug, Glutam 1M, fertility, polycarpousness, largecarpousness

Pylypchuk, O. (2019). REPRODUCTIVE CAPACITIES OF SOWS AFTER THE USE OF NEUROTROPIC AND METABOLIC PREPARATION IN DIFFERENT DOSES. Animal Science and Food Technology, 10(1), -.

Influence of parameters of marinating meat semi-finished products on the quality of the finished product


Oksana Pylypchuk, Liudmyla Tyshchenko, Valentyna Israelian, Nataliia Mushtruk
Keywords: baking process, organoleptic assessment, physicochemical indicators, functional and technological indicators, sensory analysis, muscle tissue

Pylypchuk, O., Tyshchenko, L., Israelian, V., & Mushtruk, N. (2022). Influence of parameters of marinating meat semi-finished products on the quality of the finished product. Animal Science and Food Technology, 13(2), 44-52. https://doi.org/10.31548/animal.13(2).2022.44-52

Honey as a component of marinade for semi-finished meat products


Liudmyla Tyshchenko, Oksana Pylypchuk, Leonora Adamchuk, O. Akulonok
Keywords: safety, components, method and duration of pickling, organoleptic and physicochemical parameters, natural antioxidants

Tyshchenko, L., Pylypchuk, O., Adamchuk, L., & Akulonok, O. (2021). Honey as a component of marinade for semi-finished meat products. Animal Science and Food Technology, 12(2), 73-81. https://doi.org/10.31548/animal2021.02.008

Quality and safety of chicken eggs after washing and disinfection with a chlorine-containing agent


Viktor Davydovych, Larysa Shevchenko, Viktoriia Melnyk, Lesya Busol, Oksana Pylypchuk
Keywords: shell; yolk; QMAFAnM; mould fungi; ovoscopy; microbial contamination

Davydovych, V., Shevchenko, L., Melnyk, V., Busol, L., & Pylypchuk, O. (2025). Quality and safety of chicken eggs after washing and disinfection with a chlorine-containing agent. Animal Science and Food Technology, 16(1), 141-157. https://doi.org/10.31548/animal.1.2025.141

Microbiome of Kraft soft cheeses made from raw goat milk during ripening


Viktor Davydovych, Larysa Shevchenko, Vita Mykhalska, Oksana Pylypchuk, Tatyana Naumenko
Keywords: Feta cheese; Chèvre cheese; mesophilic aerobic and facultative anaerobic microorganisms; lactic acid bacteria; moulds; yeasts

Davydovych, V., Shevchenko, L., Mykhalska, V., Pylypchuk, O., & Naumenko, T. (2025). Microbiome of Kraft soft cheeses made from raw goat milk during ripening. Animal Science and Food Technology, 16(3), 105-120. https://doi.org/10.31548/animal.3.2025.105