Animal Science and Food Technology

Tatiana Manoli

All articles

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), -.

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