Advances in food technology and innovation

Bal-Prylypko, L. V., Tolok, H. A., Nikolayenko, M. S., Slobodyanyuk, N. M., Korniyenko, V. I., Kushnir, Y. M., Panasyuk, O. G. (2021). Naukovi osnovy stvorennia kompleksu tekhnolohiy kharchovykh produktiv ozdorovchoho pryznachennia. Kyiv: FOP Yamchynstkyi O. V., 229.

Antonenko, А., Brovenko, T., Kryvoruchko, M., Stukalska, N., Tolok, G., Tonkykh, O. (2022). Simulation of the recipe composition of healthy food products based on functional compositions. Herald of Khmelnytskyi National University. Technical Sciences, 313 (5), 243–250. https://doi.org/10.31891/2307-5732-2022-313-5-243-250

Kaprelyants, L., Yegorova, A., Trufkati, L., Pozhitkova, L. (2019). Functional Foods: Prospects in Ukraine. Food Science and Technology, 13 (2), 15–23. https://doi.org/10.15673/fst.v13i2.1382

Ustymenko, I., Slobodyanyuk, N., Savchenko, O., Tolok, H., Pylypchuk, O. (2023). Study on the use of food emulsion and xanthan gum in the composition of yogurt with blended oil. Human and Nation’s Health, 1 (1), 49–62. https://doi.org/10.31548/humanhealth.1.2023.49

Bal-Prylypko, L., Ustymenko, I., Slobodyanyuk, N., Tolok, H., Panasiuk, O. (2024). Justification of the use of blended oil in the technology of dairy-vegetable lactose-free product. Human and Nation’s Health, 2, 25–35. https://doi.org/10.31548/humanhealth.2.2024.25

Ustymenko, I., Bal-Prylypko, L., Nikolaenko, M., Ivaniuta, A., Tverezovska, N., Chumachenko, I. et al. (2023). Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex. Potravinarstvo Slovak Journal of Food Sciences, 17, 159–169. https://doi.org/10.5219/1849

Ustymenko, I., Savchenko, O., Tolok, G., Kryzhova, Y., Rudyk, Y., Rybchynskyi, R. et al. (2023). Study of indicators of quality and safety of sour cream with vegetable oils. Potravinarstvo Slovak Journal of Food Sciences, 17, 444–454. https://doi.org/10.5219/1876

Grilo, E. C., Costa, P. N., Gurgel, C. S. S., Beserra, A. F. de L., Almeida, F. N. de S., Dimenstein, R. (2014). Alpha-tocopherol and gamma-tocopherol concentration in vegetable oils. Food Science and Technology, 34 (2), 379–385. https://doi.org/10.1590/s0101-20612014005000031

Gliszczyńska-Świgło, A., Sikorska, E., Khmelinskii, I., Sikorski, M. (2017). Tocopherol content in edible plant oils. Polish Journal of Food and Nutrition Sciences, 57 (4A), 157–161.

Bal-Prylypko L. V., Ustymenko I. M., Tolol, H. A., Tolok, S. V., Nazarenko, M. V. (2025). Pat. No. 160202 UA. Sposib vyrobnytstva soievo-zhyrovoho kontsentratu. Ukrainian National Office of Intellectual Property and Innovation.

El‐Hadad, S. S., Tikhomirova, N. A., Abd El‐Aziz, M. (2020). Biological activities of dihydroquercetin and its effect on the oxidative stability of butter oil. Journal of Food Processing and Preservation, 44 (7). https://doi.org/10.1111/jfpp.14519

Wei, H., Zhao, T., Liu, X., Ding, Q., Yang, J., Bi, X. et al. (2024). Mechanism of Action of Dihydroquercetin in the Prevention and Therapy of Experimental Liver Injury. Molecules, 29 (15), 3537. https://doi.org/10.3390/molecules29153537

Ustymenko, I., Panasiuk, O. (2025). Research of blueberry pure and taxifolin for the production of functional soya yogurt. Human and Nation Health, 3 (2), 47–56. https://doi.org/10.31548/humanhealth.2.2025.47

Tolok, S. (2025). Chia, quinoa, and flax seeds as functional ingredients in curd-based spreads. Human and Nation Health, 3 (4), 99–112. https://doi.org/10.31548/humanhealth.4.2025.99

Agarwal, A., Rizwana, Tripathi, A. D., Kumar, T., Sharma, K. P., Patel, S. K. S. (2023). Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds. Antioxidants, 12 (7), 1413. https://doi.org/10.3390/antiox12071413

Mystkowska, I., Plażuk, E., Szepeluk, A., Dmitrowicz, A. (2024). Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc. Scientific Reports, 14 (1). https://doi.org/10.1038/s41598-024-65530-2

Nitrayová, S., Brestenský, M., Heger, J., Patráš, P., Rafay, J., Sirotkin, A. (2014). Amino acids and fatty acids profile of chia (Salvia hispanica L.) and flax (Linum usitatissimum L.) seed. Potravinarstvo Slovak Journal of Food Sciences, 8 (1), 72–76. https://doi.org/10.5219/332

Kraievska, S., Stetsenko, N., Bandurenko, H. (2018). The determination protein quality by method diaas. Grain Products and Mixed Fodders, 18 (3), 10–15. https://doi.org/10.15673/gpmf.v18i3.1073

Gebremeskal, Y. H., Nadtochii, L. A., Eremeeva, N. B., Mensah, E. O., Kazydub, N. G. et al. (2024). Comparative analysis of the nutritional composition, phytochemicals, and antioxidant activity of chia seeds, flax seeds, and psyllium husk. Food Bioscience, 61, 104889. https://doi.org/10.1016/j.fbio.2024.104889

Kulczyński, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., Gramza-Michałowska, A. (2019). The Chemical Composition and Nutritional Value of Chia Seeds–Current State of Knowledge. Nutrients, 11 (6), 1242. https://doi.org/10.3390/nu11061242

Ixtaina, V. Y., Martínez, M. L., Spotorno, V., Mateo, C. M., Maestri, D. M., Diehl, B. W. K. et al. (2011). Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, 24 (2), 166–174. https://doi.org/10.1016/j.jfca.2010.08.006

Ferreira, D. M., Nunes, M. A., Santo, L. E., Machado, S., Costa, A. S. G., Álvarez-Ortí, M. et al. (2023). Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production. Molecules, 28 (2), 723. https://doi.org/10.3390/molecules28020723

Yang, C., Zhu, X., Liu, W., Huang, J., Xie, Z., Yang, F. et al. (2024). Quantitative analysis of the phenolic compounds and antioxidant activities of six quinoa seed grains with different colors. LWT, 203, 116384. https://doi.org/10.1016/j.lwt.2024.116384

Hunter, R. W., Dhaun, N., Bailey, M. A. (2022). The impact of excessive salt intake on human health. Nature Reviews Nephrology, 18 (5), 321–335. https://doi.org/10.1038/s41581-021-00533-0

Bal-Prylypko, L. V., Nikolayenko, M. S., Danylenko, S. G., Ustymenko, I. M., Ryabovol, M. V., Zhurenko, D. V. (2024). Justification of technology of sausages for herodietic purpose. Journal of Chemistry and Technologies, 32 (3), 759–765. https://doi.org/10.15421/jchemtech.v32i3.306991

Kučka, M., Harenčár, Ľ., Ražná, K., Nôžková, J., Kowalczewski, P. Ł., Deyholos, M. et al. (2023). Great potential of flaxseed mucilage. European Food Research and Technology, 250 (3), 877–893. https://doi.org/10.1007/s00217-023-04429-0

Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56 (8), 365–379. https://doi.org/10.1016/s0753-3322(02)00253-6

Gutierres, D., Pacheco, R., Reis, C. P. (2025). The Role of Omega-3 and Omega-6 Polyunsaturated Fatty Acid Supplementation in Human Health. Foods, 14 (19), 3299. https://doi.org/10.3390/foods14193299

DSTU 4503:2005. Curd Articles. General spesifications. State Enterprise (2006). Ukrainian Research and Training Center for Standardization, Certification and Quality Problems. Available at: https://online.budstandart.com/ua/catalog/doc-page?id_doc=84633

Tolok, S. (2025). Microbiological Profile and Storage Dynamics of Curd Pastes Enriched With Chia, Flax, and Quinoa Seeds. Restaurant and Hotel Consulting. Innovations, 8 (2), 241–253. https://doi.org/10.31866/2616-7468.8.2.2025.348682

Zhovnerchuk, O. V., Kolodochka, L. O., Dudynska, A. T., Abrazhevych, P. A., Romanko, V. O. (2024). Ecologo-faunistic review of tetranychid (Acariformes: Tetranychoidea) and phytoseiid mites (Parasitiformes: Phytoseiidae) in the Transcarpathian Region, Ukraine. Systematic and Applied Acarology, 29 (3). https://doi.org/10.11158/saa.29.3.5

Dudynska, A. T., Romanko, V. O., Dudynsky, T. T., Karabiniuk, M. M., Zhovnerchuk, O. V. (2023). Species Diversity and Distribution of Synanthropic Acarid Mites (Acariformes, Acaridia) in Transcarpathia. Zoodiversity, 57 (4), 283–292. https://doi.org/10.15407/zoo2023.04.283

Hubert, J., Kucerova, Z., Aulicky, R., Nesvorna, M., Stejskal, V. (2009). Differential levels of mite infestation of wheat and barley in Czech grain stores. Insect Science, 16 (3), 255–262. https://doi.org/10.1111/j.1744-7917.2009.01254.x

Olsen, A. R. (1998). Regulatory Action Criteria for Filth and Other Extraneous Materials. Regulatory Toxicology and Pharmacology, 28 (3), 190–198. https://doi.org/10.1006/rtph.1998.1270

Stejskal, V., Hubert, J. (2008). Risk of occupational allergy to stored grain arthropods and false pest-risk perception in Czech grain stores. Annals of Agricultural and Environmental Medicine, 15 (1), 29–35.

Grasso, C., Eramo, V., Lembo, M., Forniti, R., Carboni, C., Botondi, R. (2023). Effects of gaseous ozone treatment on the mite pest control and qualitative properties during ripening storage of pecorino cheese. Journal of the Science of Food and Agriculture, 103 (4), 2124–2133. https://doi.org/10.1002/jsfa.12400

Shao, W., Campbell, Y. L., Phillips, T. W., Freeman, C., Zhang, X., Hendrix, J. D. et al. (2023). Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging. Meat Science, 200, 109139. https://doi.org/10.1016/j.meatsci.2023.109139

Hasan, M. M., Aikins, M. J., Schilling, M. W., Phillips, T. W. (2021). Sulfuryl fluoride as a methyl bromide alternative for fumigation of Necrobia rufipes (Coleoptera: Cleridae) and Tyrophagus putrescentiae (Sarcoptiformes: Acaridae), major pests of animal-based stored products. Journal of Stored Products Research, 91, 101769. https://doi.org/10.1016/j.jspr.2021.101769

Shimizu, N., OConnor, B. M., Hiruta, S. F., Hagino, W., Shimano, S. (2022). Mite secretions from three traditional mite-ripened cheese types: are ripened French cheeses flavored by the mites (Acari: Astigmata)? Experimental and Applied Acarology, 87 (4), 309–323. https://doi.org/10.1007/s10493-022-00734-7

Silva, S. P. M., Teixeira, J. A., Silva, C. C. G. (2023). Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey-Gelatin Film Incorporated with Levilactobacillus brevis SJC120. Foods, 12 (7), 1396. https://doi.org/10.3390/foods12071396

Ou, C., Chen, Q., Hu, X., Zeng, Y., Zhang, K., Hu, Q., Weng, Q. (2024). Mycophagous Mite, Tyrophagus putrescentiae, Prefers to Feed on Entomopathogenic Fungi, except Metarhizium Generalists. Microorganisms, 12 (6), 1042. https://doi.org/10.3390/microorganisms12061042

Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H. (2017). Fundamentals of Cheese Science. Springer US. https://doi.org/10.1007/978-1-4899-7681-9

Sadvari, V. Y., Shevchenko, L. V., Slobodyanyuk, N. M., Furman, S. V., Lisohurska, D. V., Lisohurska, O. V. (2024). Chemical composition of craft hard cheeses from raw goat milk during the ripening process. Regulatory Mechanisms in Biosystems, 15 (4), 666–673.

Sadvari, V. Y., Shevchenko, L. V., Slobodyanyuk, N. M., Tupitska, O. M., Gruntkovskyi, M. S., Furman, S. V. (2024). Microbiome of craft hard cheeses from raw goat milk during ripening. Regulatory Mechanisms in Biosystems, 15 (3), 483–489. https://doi.org/10.15421/022468

Sánchez-Ramos, I., Álvarez-Alfageme, F., Castañera, P. (2007). Development and survival of the cheese mites, Acarus farris and Tyrophagus neiswanderi (Acari: Acaridae), at constant temperatures and 90% relative humidity. Journal of Stored Products Research, 43 (1), 64–72. https://doi.org/10.1016/j.jspr.2005.10.002

Sánchez-Ramos, I., Castañera, P. (2009). Chemical and physical methods for the control of the mite Acarus farris on Cabrales cheese. Journal of Stored Products Research, 45 (1), 61–66. https://doi.org/10.1016/j.jspr.2008.09.002

Brückner, A., Heethoff, M. (2016). Scent of a mite: origin and chemical characterization of the lemon-like flavor of mite-ripened cheeses. Experimental and Applied Acarology, 69 (3), 249–261. https://doi.org/10.1007/s10493-016-0040-7

Carvalho, M. M., Oliveira, E. E., Matioli, A. L., Ferreira, C. L. L., Machado da Silva, N., De Dea Lindner, J. (2018). Stored products mites in cheese ripening: Health aspects, technological and regulatory challenges in Brazil. Journal of Stored Products Research, 76, 116–121. https://doi.org/10.1016/j.jspr.2018.01.010

Shimano, S., Hiruta, S. F., Shimizu, N., Hagino, W., Aoki, J., OConnor, B. M. (2022). Do ‘cheese factory-specific’ mites (Acari: Astigmata) exist in the cheese-ripening cabinet? Experimental and Applied Acarology, 87 (1), 49–65. https://doi.org/10.1007/s10493-022-00725-8

Regulamento nº 178/2002 do Parlamento Europeu e do Conselho de 28 de Janeiro de 2002 (2002). Jornal Oficial das Comunidades Europeias, 31, 1–24.

A contribuição dos insetos para a segurança alimentar, subsistência e meio ambiente (2015). Organização das Nações Unidas para Agricultura e Alimentação. FAO.

Barry, F. (2013). Mimolette “mite” be blocked if levels are too high, says FDA. Food Quality News. Available at: https://www.foodqualitynews.com/Article/2013/08/06/Mimolette-cheese-mite-be-restricted-by-FDA

Resolução nº 14, de 28 de março de 2014 (2014). Ministério da Saúde. Diário Oficial da União, 58.

Guidelines for the general cleanliness of food (2009). Government of Canada, 5–6.

Athanassiou, C. G., Rumbos, C. I., Agrafioti, P., Sakka, M. K. (2025). Acaricidal Effect of Zeolite and Kaolin Against Tyrophagus putrescentiae on Wheat. Agronomy, 15 (4), 799. https://doi.org/10.3390/agronomy15040799

Codex Alimentarius. (2003). Joint FAO/WHO Food Standards Programme Codex.

Davydovych, V., Shevchenko, L., Brovenko, T., Nesterenko, N., Altanova, A., Umanets, R. et al. (2025). Microbiological changes in craft hard cheeses from raw goat milk during ripening with the use of mites Acarus siro. Scifood, 19, 176–191. https://doi.org/10.5219/scifood.26

Dawood, S. A. A., Ali, F. S. (2015). Identification and Natural Control of Mite in Ras Cheese. Journal of Food Processing & Technology, 6 (4). https://doi.org/10.4172/2157-7110.1000435

Solomon, M. E. (1945). Tyroglyphid mites in stored products Methods for the study of population density. Annals of Applied Biology, 32 (1), 71–75. https://doi.org/10.1111/j.1744-7348.1945.tb06762.x

Melnyk, J. P., Smith, A., Scott-Dupree, C., Marcone, M. F., Hill, A. (2010). Identification of cheese mite species inoculated on Mimolette and Milbenkase cheese through cryogenic scanning electron microscopy. Journal of Dairy Science, 93 (8), 3461–3468. https://doi.org/10.3168/jds.2009-2937

Camardo Leggieri, M., Pietri, A., Battilani, P. (2020). Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese. Microorganisms, 8 (1), 69. https://doi.org/10.3390/microorganisms8010069

Hymery, N., Vasseur, V., Coton, M., Mounier, J., Jany, J., Barbier, G., Coton, E. (2014). Filamentous Fungi and Mycotoxins in Cheese: A Review. Comprehensive Reviews in Food Science and Food Safety, 13 (4), 437–456. https://doi.org/10.1111/1541-4337.12069

Casquete, R., Benito, M. J., Córdoba, M. de G., Ruiz-Moyano, S., Martín, A. (2017). The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors. Journal of Dairy Science, 100 (9), 6987–6996. https://doi.org/10.3168/jds.2017-12865

Mousavi Khaneghah, A., Moosavi, M., Omar, S. S., Oliveira, C. A. F., Karimi-Dehkordi, M., Fakhri, Y. et al. (2021). The prevalence and concentration of aflatoxin M1 among different types of cheeses: A global systematic review, meta-analysis, and meta-regression. Food Control, 125, 107960. https://doi.org/10.1016/j.foodcont.2021.107960

Dobson, A. D. W. (2017). Mycotoxins in cheese. Elsevier: Cheese, 595–601. https://doi.org/10.1016/b978-0-12-417012-4.00023-5

Silva, J. (2020). Microbiota core de queijos de leite cru produzidos na região da Serra da Canastra. [Master’s thesis; Universidade Federal de Viçosa].

Martin, J. G. P., Cotter, P. D. (2023). Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity? Heliyon, 9 (4), e15110. https://doi.org/10.1016/j.heliyon.2023.e15110

Carvalho, M. M., Alves Filho, E. G., Silva, L. M. A., Martins, F. I. C. C., Matioli, A. L., Oliveira, E. E. et al. (2020). Chemometric evaluation of the metabolites and volatile profiles of mite-ripened cheeses. International Dairy Journal, 110, 104806. https://doi.org/10.1016/j.idairyj.2020.104806

Davydovych, V., Shevchenko, L., Shulyak, S., Slobodyanyuk, N., Nedashkivskyi, V., Tomchuk, V. et al. (2025). The influence of ripening time on the physicochemical characteristics of craft hard goat cheeses. Online Journal of Animal and Feed Research, 15 (5), 264–273. https://doi.org/10.51227/ojafr.2025.30

Ivanova, I., Serdyuk, M., Tymoshchuk, T., Kravchuk, M., Lomeiko, O., Bakalova, A. et al. (2025). New approaches to assessing the quality of cherry fruit. Future of Food: Journal on Food, Agriculture and Society, 13 (1), 44–56. https://doi.org/10.5281/zenodo.15315497

Gatto, A., Chepeliev, M. (2024). Global food loss and waste estimates show increasing nutritional and environmental pressures. Nature Food, 5 (2), 136–147. https://doi.org/10.1038/s43016-023-00915-6

Todd, E. C. D., Faour-Klingbeil, D. (2024). Impact of Food Waste on Society, Specifically at Retail and Foodservice Levels in Developed and Developing Countries. Foods, 13 (13), 2098. https://doi.org/10.3390/foods13132098

Liu, Y., Zhang, L., Hu, T., Liu, Q., Zhou, S., Zhao, Y. et al. (2024). A New Strategy for Enhancing Postharvest Quality of Sweet Cherry: High-Voltage Electrostatic Field Improves the Physicochemical Properties and Fungal Community. Foods, 13 (22), 3670. https://doi.org/10.3390/foods13223670

Sharafi, Y., Jannatizadeh, A., Fard, J. R., Aghdam, M. S. (2021). Melatonin treatment delays senescence and improves antioxidant potential of sweet cherry fruits during cold storage. Scientia Horticulturae, 288, 110304. https://doi.org/10.1016/j.scienta.2021.110304

Liu, Y., Li, X., Gong, H., Guo, Z., Zhang, C. (2023). Analysis of the potential fading mechanism of sweet cherry after freezing and thawing using untargeted metabolomics. LWT, 178, 114633. https://doi.org/10.1016/j.lwt.2023.114633

Shankar, S., Mohanty, A. K., DeEll, J. R., Carter, K., Lenz, R., Misra, M. (2024). Advances in antimicrobial techniques to reduce postharvest loss of fresh fruit by microbial reduction. Npj Sustainable Agriculture, 2 (1). https://doi.org/10.1038/s44264-024-00029-x

Mahmoud, M. Z., Fagiry, M. A., Davidson, R., Abdelbasset, W. K. (2022). The benefits, drawbacks, and potential future challenges of the most commonly used ultrasound-based hurdle combinations technologies in food preservation. Journal of Radiation Research and Applied Sciences, 15 (1), 206–212. https://doi.org/10.1016/j.jrras.2022.03.006

Sorathiya, K. B., Melo, A., Hogg, M. C., Pintado, M. (2025). Organic Acids in Food Preservation: Exploring Synergies, Molecular Insights, and Sustainable Applications. Sustainability, 17 (8), 3434. https://doi.org/10.3390/su17083434

Ji, Q.-Y., Wang, W., Yan, H., Qu, H., Liu, Y., Qian, Y., Gu, R. (2023). The Effect of Different Organic Acids and Their Combination on the Cell Barrier and Biofilm of Escherichia coli. Foods, 12 (16), 3011. https://doi.org/10.3390/foods12163011

Yoon, J.-H., Oh, M.-S., Lee, S.-Y. (2024). Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview. Food Science and Biotechnology, 33 (12), 2715–2728. https://doi.org/10.1007/s10068-024-01618-9

Rossi, G. A. M., Link, D. T., Bertolini, A. B., Tobias, F. L., Mioni, M. de S. R. (2023). A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat. EFood, 4 (4). https://doi.org/10.1002/efd2.104

Zhang, W., Jiang, Y., Zhang, Z. (2023). The role of different natural organic acids in postharvest fruit quality management and its mechanism. Food Frontiers, 4 (3), 1127–1143. https://doi.org/10.1002/fft2.245

Plesoianu, A. M., Tutulescu, F., Nour, V. (2020). Postharvest antimicrobial treatments with organic acids to improve the shelf life of fresh blueberries. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 48 (1), 90–101. https://doi.org/10.15835/nbha48111828

Amrutha, B., Sundar, K., Shetty, P. H. (2017). Effect of organic acids on biofilm formation and quorum signaling of pathogens from fresh fruits and vegetables. Microbial Pathogenesis, 111, 156–162. https://doi.org/10.1016/j.micpath.2017.08.042

Meitha, K., Pramesti, Y., Suhandono, S. (2020). Reactive Oxygen Species and Antioxidants in Postharvest Vegetables and Fruits. International Journal of Food Science, 2020, 1–11. https://doi.org/10.1155/2020/8817778

Ackah, S., Bi, Y., Xue, S., Yakubu, S., Han, Y., Zong, Y. et al. (2022). Post-harvest chitosan treatment suppresses oxidative stress by regulating reactive oxygen species metabolism in wounded apples. Frontiers in Plant Science, 13. https://doi.org/10.3389/fpls.2022.959762

Priss, O., Glowacki, S.; Priss, O. (Ed.) (2024). Strategies for reducing postharvest losses of vegetablesthrough integral assessment of antioxidant status. Food Technology Progressive Solutions. Tallinn: Scientific Route OÜ, 4–27. https://doi.org/10.21303/978-9916-9850-4-5.ch1

Hutsol, T., Priss, O., Ivanova, I., Serdуuk, M., Cupiał, M., Tymoshchuk, T. et al. (2024). Effectiveness of Cooling Methods in Reducing Losses During Cherry Storage. Agricultural Engineering, 28 (1), 321–340. https://doi.org/10.2478/agriceng-2024-0020

Priss, O., Kalitka V. (2015). Effect of heat treatment with antioxidants on oxygen radical scavenging during storage of zucchini squash. Eastern-European Journal of Enterprise Technologies, 6 (10 (78)), 47–53. https://doi.org/10.15587/1729-4061.2015.56188

Wu, J., Tang, R., Fan, K. (2024). Recent advances in postharvest technologies for reducing chilling injury symptoms of fruits and vegetables: A review. Food Chemistry: X, 21, 101080. https://doi.org/10.1016/j.fochx.2023.101080

Chen, D., Liu, L., Gao, Z., Zhao, J., Yang, Y., Shen, Z. (2025). Preservation of Fruit Quality at Postharvest Through Plant-Based Extracts and Elicitors. Horticulturae, 11 (10), 1186. https://doi.org/10.3390/horticulturae11101186

Carrión-Antolí, A., Badiche-El Hilali, F., Lorente-Mento, J. M., Díaz-Mula, H. M., Serrano, M., Valero, D. (2023). Antioxidant Systems and Quality in Sweet Cherries Are Improved by Preharvest GABA Treatments Leading to Delay Postharvest Senescence. International Journal of Molecular Sciences, 25 (1), 260. https://doi.org/10.3390/ijms25010260

Giménez, M. J., Valverde, J. M., Valero, D., Guillén, F., Martínez-Romero, D., Serrano, M., Castillo, S. (2014). Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatments. Food Chemistry, 160, 226–232. https://doi.org/10.1016/j.foodchem.2014.03.107

Semko, T., Pahomska, E. (2023). Innovative craft bakery technologies. Modern Engineering and Innovative Technologies, 27–01, 68–73. https://doi.org/10.30890/2567-5273.2023-27-01-013

Park, M.-j. (2026). Bread industry statistics. Gitnux. Available at: https://gitnux.org/bread-industry-statistics96. Dong, Y., Karboune, S. (2021). A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes. Comprehensive Reviews in Food Science and Food Safety, 20 (2), 1937–1981. https://doi.org/10.1111/1541-4337.12717

Ribet, L., Kassis, A., Jacquier, E., Monnet, C., Durand-Dubief, M., Bosco, N. (2024). The nutritional contribution and relationship with health of bread consumption: a narrative review. Critical Reviews in Food Science and Nutrition, 65 (28), 5698–5725. https://doi.org/10.1080/10408398.2024.2428593

Armstrong, A. (2025). The truth about bread: Why your ancestors could digest it (and why you might not). Mercola. Available at: https://articles.mercola.com/sites/articles/archive/2025/03/18/the-truth-about-bread.aspx

Akamine, I. T., Mansoldo, F. R. P., Vermelho, A. B. (2023). Probiotics in the Sourdough Bread Fermentation: Current Status. Fermentation, 9 (2), 90. https://doi.org/10.3390/fermentation9020090

Cherednichenko, V. (2025). Actualization of mini bakeries as a modern business model of small entrepreneurship in the bakery industry of ukraine during the wartime period. Investytsiyi Praktyka ta Dosvid, 3, 168–174. https://doi.org/10.32702/2306-6814.2025.3.168

Dzyundzya, O., Antonenko, A., Brovenko, T., Tolok, G., Kryvoruchko, M., Bozhko, T. et al. (2022). Technology of craft confiture from non-traditional local raw materials. Eastern-European Journal of Enterprise Technologies, 5 (11 (119)), 48–54. https://doi.org/10.15587/1729-4061.2022.265201

Nederlandse Vereniging voor de Bakkerij. Available at: https://www.nedverbak.nl/

Fedima. Available at: https://www.fedima.org/

Shewry, P. R. (2018). Do ancient types of wheat have health benefits compared with modern bread wheat? Journal of Cereal Science, 79, 469–476. https://doi.org/10.1016/j.jcs.2017.11.010

Ribet, L., Dessalles, R., Lesens, C., Brusselaers, N., Durand-Dubief, M. (2023). Nutritional benefits of sourdoughs: A systematic review. Advances in Nutrition, 14 (1), 22–29. https://doi.org/10.1016/j.advnut.2022.10.003

Kimbell, V. (2015). The history of sourdough bread. The Sourdough School. Available at: https://www.sourdough.co.uk/the-history-of-sourdough-bread/

Bread and Heritage. Available at: https://www.bread-initiative.eu/about-bread/bread-and-cultural-heritage/

1Lahue, C., Madden, A. A., Dunn, R. R., Smukowski Heil, C. (2020). History and Domestication of Saccharomyces cerevisiae in Bread Baking. Frontiers in Genetics, 11. https://doi.org/10.3389/fgene.2020.584718

Arranz-Otaegui, A., Gonzalez Carretero, L., Ramsey, M. N., Fuller, D. Q., Richter, T. (2018). Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan. Proceedings of the National Academy of Sciences, 115 (31), 7925–7930. https://doi.org/10.1073/pnas.1801071115

Cavalieri, D., McGovern, P. E., Hartl, D. L., Mortimer, R., Polsinelli, M. (2003). Evidence for S. cerevisiae Fermentation in Ancient Wine. Journal of Molecular Evolution, 57, 226–232. https://doi.org/10.1007/s00239-003-0031-2

Mykolenko, S., Lebedenko, T., Ziubrovskyi, A.; Garcia-Vaquero, M., Pastor, K., Orhun, G. E., McElhatton, A., Rocha, J. M. F. (Eds.) (2023). Traditional Ukrainian Bread Making. Traditional European Breads. Cham: Springer, 389–418. https://doi.org/10.1007/978-3-031-23352-4_18

Videiko, M. Yu. (2011). Podorozh do pradavnoi krainy. Kyiv: Vyshcha shkola, 167. Available at: http://irbis-nbuv.gov.ua/ulib/item/UKR0009448

Hlushko, M. (2012). Pokhodzhennia ta dzherela vchynenoho khliba v ukraintsiv (kulturno-henetychnyi aspekt). Narodoznavchi zoshyty, 1, 3–18. Available at: http://nbuv.gov.ua/UJRN/NaZo_2012_1_3

Artiukh, L. F. (1977). Ukrainska narodna kulinariia: Istoryko-etnohrafichne doslidzhennia. Kyiv: Naukova dumka, 139. Available at: https://archive.org/details/artyukh1977

Sumtsov, M. F. (1918). Slobozhane: Istorychno-etnohrafichna rozvidka. Kharkiv: Vydavnytstvo «Soiuz», 160. Available at: https://history.sumy.ua/research/books/350-mykolasumtsovslobozhaneistorykoetnohrafichnarozvidka1918rik.html

Cherfas, J. (2020). The Worst Thing Since Sliced Bread: the Chorleywood Bread Process. Dublin Gastronomy Symposium. https://doi.org/10.21427/99cm-eb95

Haidarzhy, V. (2023). V seli Kubei vyhotovliaiut vynni drizhdzhi za prababusynym retseptom. Makhala. Available at: https://mahala.com.ua/aktualne/v-seli-kubey-vyhotovliaiut-vynni-drizhdzhi-za-prababusynym-retseptom-video/

Kovana, O. O. (2021). Tekhnolohichni pryiomy pidvyshchennia yakosti urozhaiu ta produktiv pererobky sortiv i form vynohradu novoi selektsii NNTs "IViV im. V. Ye. Tairova" [Extended abstract of PhD thesis; Instytut vynohradarstva i vynorobstva imeni V. Ye. Tairova].

Benito-Castellanos, A., Larreina, B., Banda, M. T. C. de L., Santamaría, P., González-Arenzana, L., Gutiérrez, A. R. (2025). Biodiversity of Yeast Species Isolated During Spontaneous Fermentation: Influence of Grape Origin, Vinification Conditions, and Year of Study. Microorganisms, 13 (7), 1707. https://doi.org/10.3390/microorganisms13071707

Betlej, G., Bator, E., Oklejewicz, B., Potocki, L., Górka, A., Slowik-Borowiec, M. et al. (2020). Long-Term Adaption to High Osmotic Stress as a Tool for Improving Enological Characteristics in Industrial Wine Yeast. Genes, 11 (5), 576. https://doi.org/10.3390/genes11050576

Lebedenko, T. Ye., Pshenyshniuk, H. F., Sokolova, N. Yu. (2014). Tekhnolohiia khlibopekarskoho vyrobnytstva: Praktykum. Odesa: Osvita Ukrainy, 392. Available at: https://card-file.ontu.edu.ua/server/api/core/bitstreams/06a22579-95d8-4db5-9af9-38cf1b4ea5f4/content

Lebedenko, T. Y., Tkachuk, O., Kananykhina, O., Brovenko, T. V. (2026). Research on the prospects of using wine yeasts for the production of wheat bread. Human and Nation s Health, 4, (1), 70–84. https://doi.org/10.31548/humanhealth.1.2026.70

Khlibyshyn, Y. Y., Pochapska, I. Y. (2021). Study of cultivation of yeast saccharomyces cerevisiae in different mediums. Chemistry, Technology and Application of Substances, 4 (2), 122–126. https://doi.org/10.23939/ctas2021.02.122

Bautista-Espinoza, P. I., Falciano, A., Reynoso-Camacho, R., Mares-Mares, E., Amaya-Llamo, S. L., Regalado-González, C. et al. (2025). Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds. Foods, 14 (10), 1748. https://doi.org/10.3390/foods14101748

Kiiko, В., Melnyk, О., Gavrylenko, О. (2023). The bakery industry of Ukraine in wartime conditions.. The International Scientific-Practical Journal “Commodities and Markets,” 45 (1), 27–40. https://doi.org/10.31617/2.2023(45)03

Hrishchenko, А. (2025). Research of trends in the development of the bakery industry in Ukraine. Agrosvit, 1, 77–89. https://doi.org/10.32702/2306-6792.2025.1.77

Novoitenko, I., Malinovskiy, V. (2020). State and main trends of the development of the bread bakery industry in Ukraine. Efektyvna Ekonomika, 11. https://doi.org/10.32702/2307-2105-2020.11.52

Sychevskyi, M., Shpychak, O., Kovalenko, O., Kuts, O., Bokii, O. (2020). Trends and prospects for the development of bakery production in European countries. Ekonomika APK, 309 (7), 54–67. https://doi.org/10.32317/2221-1055.202007054

Osokina, N., Kostetska, K., Gerasymchuk, H., Voziian, V., Telezhenko, L., Priss, O. et al. (2017). Substantiation of the use of spice plants for enrichment of wheat bread. Eastern-European Journal of Enterprise Technologies, 4 (11 (88)), 16–22. https://doi.org/10.15587/1729-4061.2017.108900

Drobot, V. I., Izhevska, O. P., Bondarenko, Yu. V. (2015). Doslidzhennia vplyvu shrotu lonu na yakist khliba. Zernovi Produkty i Kombikormy, 1 (57). https://doi.org/10.15673/2313-478x.57/2015.39738

Ovsienko, S. (2022). Amaranth and processing products of it in bakery. Food Resources, 10 (18), 109–120. https://doi.org/10.31073/foodresources2022-18-11

Gunko, S., Naumenko, O., Hetman, I., Korolyuk, K., Lukianchuk, I., Kuznietsova, I. (2024). Use of products of hemp seed processing for bread production. Food Resources, 12 (22), 50–60. https://doi.org/10.31073/foodresources2024-22-06

Priss, O., Kostetska, K., Bulhakov, P. (2025). Use of asparagus waste to fortify bakery products. Innovative Approaches in Food Processing and Sustainability. Tallinn: Scientific Route OÜ, 239–257. https://doi.org/10.21303/978-9908-9706-2-2.ch12

Osokina, N., Liubych, V., Novak, L., Pushkarova-Bezdil, T., Priss, O., Verkholantseva, V. et al. (2018). Elucidation of the mechanism that forms breadbaking properties of the spelt grain. Eastern-European Journal of Enterprise Technologies, 2 (11 (92)), 39–47. https://doi.org/10.15587/1729-4061.2018.126372

Zhang, B., Yang, Z., Huang, W., Omedi, J. O., Wang, F., Zou, Q. et al. (2018). Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties. Cereal Chemistry, 96 (1), 129–141. https://doi.org/10.1002/cche.10116

Mau, J.-L., Lee, C.-C., Yang, C.-W., Chen, R.-W., Zhang, Q.-F., Lin, S.-D. (2020). Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato. LWT, 117, 108602. https://doi.org/10.1016/j.lwt.2019.108602

Ning, J., Hou, G. G., Sun, J., Wan, X., Dubat, A. (2017). Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread. LWT – Food Science and Technology, 79, 342–348. https://doi.org/10.1016/j.lwt.2017.01.052

Das, L., Raychaudhuri, U., Chakraborty, R. (2012). Supplementation of common white bread by coriander leaf powder. Food Science and Biotechnology, 21 (2), 425–433. https://doi.org/10.1007/s10068-012-0054-9

Lim, H. S., Park, S. H., Ghafoor, K., Hwang, S. Y., Park, J. (2011). Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chemistry, 124 (4), 1577–1582. https://doi.org/10.1016/j.foodchem.2010.08.016

Peng, X., Ma, J., Cheng, K.-W., Jiang, Y., Chen, F., Wang, M. (2010). The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chemistry, 119 (1), 49–53. https://doi.org/10.1016/j.foodchem.2009.05.083

Zain, M. Z. M., Baba, A. S., Shori, A. B. (2018). Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread. Journal of King Saud University – Science, 30 (2), 278–282. https://doi.org/10.1016/j.jksus.2017.12.003

Okafor, J. N. C., Okafor, G. I., Ozumba, A. U., Elemo, G. N. (2011). Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder. Pakistan Journal of Nutrition, 11 (1), 5–10. https://doi.org/10.3923/pjn.2012.5.10

Oyetayo, V., Oyedeji, R. (2017). Proximate and Mineral Composition of Bread Fortified with Mushroom (Plerotus ostreatus and Calocybe indica). Microbiology Research Journal International, 19 (4), 1–9. https://doi.org/10.9734/mrji/2017/32133

Bandura, I. I., Priss, O. P. (2023). Quality evaluation of the oyster Pleurotus mushroom fruiting bodies of different ripeness. Sustainable food chain and safety through science, knowledge and business, 360–380. https://doi.org/10.30525/978-9934-26-328-6-16

Bandura, I. I., Kulyk, A., KharebaО. V., Khareba, V. V., KovtuniukZ. І. (2021). Factors of increasing the efficiency of the technology of cultivation and processing of mushrooms of the genus oyster mushroom pleurotus (Fr.) P. Kumm. Vegetable and Melon Growing, 69, 63–78. https://doi.org/10.32717/0131-0062-2021-69-63-78

Ivaniuta, A., Menchynska, A., Nesterenko, N., Holembovska, N., Yemtcev, V., Marchyshyna, Y. et al. (2021). The use of secondary fish raw materials from silver carp in the technology of structuring agents. Potravinarstvo Slovak Journal of Food Sciences, 15, 546–554. https://doi.org/10.5219/1626

Vovkotrub, V., Iakubchak, O., Vovkotrub, N., Shevchenko, L., Lebedenko, T., Holembovska, N. et al. (2024). Quality and safety of pork meat after cooling and treatment with lactic starters. Potravinarstvo Slovak Journal of Food Sciences, 18, 439–452. https://doi.org/10.5219/1954

Salimon, O. M., Savshak, S. Y. (2025). Vykorystannia food pairing u stratehiiakh brend-menedzhmentu restoraniv. Suchasni problemy menedzhmentu, 54.

Kotelevych, V., Huralska, S., Hоncharenko V. (2023). The influence of the quality and safety of food products on the health and well-being of the population. Scientific Progress & Innovations, 26 (2), 96–104. https://doi.org/10.31210/spi2023.26.02.17

Fedorova, D. (2019). Culinary products using fish and plant semi-products. Proceedings of Tavria State Agrotechnological University, 19 (3), 201–211. Available at: https://oj.tsatu.edu.ua/index.php/pratsi/article/view/257

Golovko, N., Golovko, T., Gelikh, А., Prymenko, V. (2019). Research of quality indicators of dishes and culinary products with use of semi-finished product of freshwater mussel and their changes during storage. Scientific Works of National University of Food Technologies, 25 (5), 100–107. https://doi.org/10.24263/2225-2924-2019-25-5-12

Hrinchenko, N. H. (2007). Tekhnolohiia restrukturovanykh napivfabrykativ na osnovi rybnoi syrovyny. [Doctoral dissertation].

Novgorodska, N., Solomon, A., Bernyk, I. (2021). Quality assessment of minced meat systems using vegetable raw materials. Food Resources, 9 (17), 119–128. https://doi.org/10.31073/foodresources2021-17-12

Dorozhko, V., Holembovska, N., Slobodianiuk, N., Israelian, V. I., Stetsyuk, I., Pylypchuk, O. et al. (2025). Enhancing fish pâté with non-traditional ingredients: maca root, broccoli, and beetroot. Scifood, 19, 192–207. https://doi.org/10.5219/scifood.24

Dorozhko, V., Holembovska, N. (2025). Improvement of fish pate technology with the addition of non-traditional raw materials. Human and Nation’s Health, 3 (2), 7–18. https://doi.org/10.31548/humanhealth.2.2025.7

Holembovska, N., Vlasenko, A. (2022). Research of changes in quality indicators of fish pate with non-traditional raw materials. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 24 (97), 9–13. https://doi.org/10.32718/nvlvet-f9702

Sapsay, V. V., Slobodyanyuk, N. M., Ivanyuta, A. O. (2022). Udoskonalennia tekhnolohii rybnykh pashtetiv na osnovi ratsionalnoho vykorystannia syrovyny. Naukovi zdobutky u vyrishenni aktualnykh problem vyrobnytstva ta pererobky syrovyny, standartyzatsii i bezpeky prodovolstva. Kyiv: RVV NUBiP Ukrainy, 117–118. Available at: https://nubip.edu.ua/sites/default/files/u381/zbirnik_prac_2022_kinceviy.pdf#page=118

Ballo, C. J., Enriquez, M. D. (2025). Sensory Properties and Chemical Composition of Fish Paste Produced from the Mechanized Fish Paste Maker. Food Science and Technology, 13 (1), 97–102. https://doi.org/10.13189/fst.2025.130109

Нolembovska, N., Slobodianiuk, N., Israelian, V. (2021). Improvement of technology of fish semi-finished products with addition of non-сonventional raw materials. Animal Science and Food Technology, 12 (2), 14–23. https://doi.org/10.31548/animal2021.02.002

Menchynska, A., Manoli, T., Tyshchenko, L., Pylypchuk, O., Ivanyuta, A., Holembovska, N. et al. (2021). Biological value and consumer properties of fish pastes. Food Science and Technology, 15 (3). https://doi.org/10.15673/fst.v15i3.2121

Kazir, M., Livney, Y. D. (2021). Plant-Based Seafood Analogs. Molecules, 26 (6), 1559. https://doi.org/10.3390/molecules26061559

Bashir, K. M. I., Kim, J.-S., An, J. H., Sohn, J. H., Choi, J.-S. (2017). Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research. Journal of Food Quality, 2017, 1–31. https://doi.org/10.1155/2017/9675469

Seleznyova O. I. (2021). Expansion of the range and improvement of pate technology from non-traditional raw materials. [Master’s thesis; National University of Food Technologies].

Bal, I. (2025). Research on quality and safety indicators of fish paste of enhanced biological value during storage. Human and Nation’s Health, 3 (2), 105–113. https://doi.org/10.31548/humanhealth.2.2025.105

Hrushetskyi, R., Hrinenko, I., Khomichak, L. (2023). Prospective Plant Raw Materials for New Fermented Beverages. Restaurant and Hotel Consulting. Innovations, 6 (1), 50–66. https://doi.org/10.31866/2616-7468.6.1.2023.278471

Oğuz, I., Oğuz, H. I., Vural, A. A., Kafkas, N. E. (2022). Goji Berry (Lycİum spp.) Cultivation in Turkey. Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences., 76 (4), 409–416. https://doi.org/10.2478/prolas-2022-0064

Protti, M., Gualandi, I., Mandrioli, R., Zappoli, S., Tonelli, D., Mercolini, L. (2017). Analytical profiling of selected antioxidants and total antioxidant capacity of goji ( Lycium spp.) berries. Journal of Pharmaceutical and Biomedical Analysis, 143, 252–260. https://doi.org/10.1016/j.jpba.2017.05.048

Kafkaletou, M., Christopoulos, M. V., Tsaniklidis, G., Papadakis, I., Ioannou, D., Tzoutzoukou, C. et al. (2018). Nutritional value and consumer-perceived quality of fresh goji berries (Lycium barbarum L. and L. chinense L.) from plants cultivated in Southern Europe. Fruits, 73 (1), 5–12. https://doi.org/10.17660/th2018/73.1.1

Mocan, A., Moldovan, C., Zengin, G., Bender, O., Locatelli, M., Simirgiotis, M. et al. (2018). UHPLC-QTOF-MS analysis of bioactive constituents from two Romanian Goji (Lycium barbarum L.) berries cultivars and their antioxidant, enzyme inhibitory, and real-time cytotoxicological evaluation. Food and Chemical Toxicology, 115, 414–424. https://doi.org/10.1016/j.fct.2018.01.054

Vidović, B. B., Milinčić, D. D., Marčetić, M. D., Djuriš, J. D., Ilić, T. D., Kostić, A. Ž., Pešić, M. B. (2022). Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review. Antioxidants, 11 (2), 248. https://doi.org/10.3390/antiox11020248

Bora, P., Ragaee, S., Abdel-Aal, E.-S. M. (2019). Effect of incorporation of goji berry by-product on biochemical, physical and sensory properties of selected bakery products. LWT, 112, 108225. https://doi.org/10.1016/j.lwt.2019.05.123

Ilić, T., Dodevska, M., Marčetić, M., Božić, D., Kodranov, I., Vidović, B. (2020). Chemical Characterization, Antioxidant and Antimicrobial Properties of Goji Berries Cultivated in Serbia. Foods, 9 (11), 1614. https://doi.org/10.3390/foods9111614

Pires, T. C. S. P., Dias, M. I., Barros, L., Calhelha, R. C., Alves, M. J., Santos-Buelga, C. et al. (2018). Phenolic compounds profile, nutritional compounds and bioactive properties of Lycium barbarum L.: A comparative study with stems and fruits. Industrial Crops and Products, 122, 574–581. https://doi.org/10.1016/j.indcrop.2018.06.046

Skenderidis, P., Lampakis, D., Giavasis, I., Leontopoulos, S., Petrotos, K., Hadjichristodoulou, C. et al. (2019). Chemical Properties, Fatty-Acid Composition, and Antioxidant Activity of Goji Berry (Lycium barbarum L. and Lycium chinense Mill.) Fruits. Antioxidants, 8 (3), 60. https://doi.org/10.3390/antiox8030060

Llorent-Martínez, E. J., Fernández-de Córdova, M. L., Ortega-Barrales, P., Ruiz-Medina, A. (2013). Characterization and comparison of the chemical composition of exotic superfoods. Microchemical Journal, 110, 444–451. https://doi.org/10.1016/j.microc.2013.05.016

Pinto, D., Cádiz-Gurrea, M. L., Vallverdú-Queralt, A., Delerue-Matos, C., Rodrigues, F. (2021). Castanea sativa shells: A review on phytochemical composition, bioactivity and waste management approaches for industrial valorization. Food Research International, 144, 110364. https://doi.org/10.1016/j.foodres.2021.110364

Silva, A. M., Costa, P. C., Delerue-Matos, C., Latocha, P., Rodrigues, F. (2021). Extraordinary composition of Actinidia arguta by-products as skin ingredients: A new challenge for cosmetic and medical skincare industries. Trends in Food Science & Technology, 116, 842–853. https://doi.org/10.1016/j.tifs.2021.08.031

Polat, M., Mertoglu, K., Eskimez, I., Okatan, V. (2020). Effects of the fruiting period and growing seasons on market quality in goji berry (Lycium barbarum L.). Folia Horticulturae, 32 (2), 229–239. https://doi.org/10.2478/fhort-2020-0021

Zhou, Y., Chen, D., Wang, C., Zhang, H., Zhao, L., Wang, J. et al. (2025). Analysis of the composition, characteristics, and antifungal properties of cutin in goji berry fruits at different developmental stages. Frontiers in Plant Science, 16. https://doi.org/10.3389/fpls.2025.1528881

Ağagündüz, D., Köseler-Beyaz, E., Duman, S. (2021). Assessment of the physicochemical and antioxidant profile of dried goji berries. Progress in Nutrition, 23 (4). https://doi.org/10.23751/pn.v23i4.11321

Szot, I., Zhurba, M., Klymenko, S. (2020). Pro-Health and Functional Properties of Goji Berry (Lycium Spp.). Agrobiodiversity for Improving Nutrition, Health and Life Quality, 134–145. https://doi.org/10.15414/agrobiodiversity.2020.2585-8246.134-145

Huang, T., Qin, K., Yan, Y., He, X., Dai, G., Zhang, B. (2022). Correlation between the storability and fruit quality of fresh goji berries. Food Science and Technology, 42. https://doi.org/10.1590/fst.46120

Taneva, I., Zlattev, Z. (2020). Total phenolic content and antioxidant activity of yoghurt with goji berries (Lycium barbarum). Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 21 (1), 125–131. Available at: https://www.proquest.com/openview/d438738b3d3321da6b9b3f6ae4a8079a/1?pq-origsite=gscholar&cbl=716381

Spano, M., Maccelli, A., Di Matteo, G., Ingallina, C., Biava, M., Crestoni, M. E. et al. (2021). Metabolomic Profiling of Fresh Goji (Lycium barbarum L.) Berries from Two Cultivars Grown in Central Italy: A Multi-Methodological Approach. Molecules, 26 (17), 5412. https://doi.org/10.3390/molecules26175412

Slyvka, N. B., Bilyk, O. Ya., Nagovska, V. O. (2022). Development of the technology of fermented milk drink with goji berries. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 24 (97), 65–71. https://doi.org/10.32718/nvlvet-f9711

Zhao, W.-H., Shi, Y.-P. (2022). Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC–MS/MS. Journal of Food Composition and Analysis, 106, 104279. https://doi.org/10.1016/j.jfca.2021.104279

Islam, T., Yu, X., Badwal, T. S., Xu, B. (2017). Comparative studies on phenolic profiles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum). Chemistry Central Journal, 11 (1). https://doi.org/10.1186/s13065-017-0287-z

Magalhães, V., Silva, A. R., Silva, B., Zhang, X., Dias, A. C. P. (2022). Comparative studies on the anti-neuroinflammatory and antioxidant activities of black and red goji berries. Journal of Functional Foods, 92, 105038. https://doi.org/10.1016/j.jff.2022.105038

Milinčić, D. D., Vidović, B. B., Gašić, U. M., Milenković, M., Kostić, A. Ž., Stanojević, S. P. et al. (2024). A systematic UHPLC Q-ToF MS approach for the characterization of bioactive compounds from freeze-dried red goji berries (L. barbarum L.) grown in Serbia: Phenolic compounds and phenylamides. Food Chemistry, 456, 140044. https://doi.org/10.1016/j.foodchem.2024.140044

Gong, G., Liu, Q., Deng, Y., Dang, T., Dai, W., Liu, T. et al. (2020). Arabinogalactan derived from Lycium barbarum fruit inhibits cancer cell growth via cell cycle arrest and apoptosis. International Journal of Biological Macromolecules, 149, 639–650. https://doi.org/10.1016/j.ijbiomac.2020.01.251

Shah, T., Bule, M., Niaz, K.; Nabavi, S. M., Silva, A. S. (Eds.) (2019). Goji Berry (Lycium barbarum)– A Superfood. Nonvitamin and Nonmineral Nutritional Supplements. Academic Press, 257–264. https://doi.org/10.1016/b978-0-12-812491-8.00037-0

Tang, W.-M., Chan, E., Kwok, C.-Y., Lee, Y.-K., Wu, J.-H., Wan, C.-W. et al. (2012). A review of the anticancer and immunomodulatory effects of Lycium barbarum fruit. Inflammopharmacology, 20 (6), 307–314. https://doi.org/10.1007/s10787-011-0107-3

Batu, H. S., Kadakal, Ç. (2021). Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying. Italian Journal of Food Science, 33 (1), 16–28. https://doi.org/10.15586/ijfs.v33i1.1949

Ni, J., Ding, C., Zhang, Y., Song, Z. (2020). Impact of different pretreatment methods on drying characteristics and microstructure of goji berry under electrohydrodynamic (EHD) drying process. Innovative Food Science & Emerging Technologies, 61, 102318. https://doi.org/10.1016/j.ifset.2020.102318

Yu, F., Li, Y., Wu, Z., Wang, X., Wan, N., Yang, M. (2020). Dehydration of wolfberry fruit using pulsed vacuum drying combined with carboxymethyl cellulose coating pretreatment. LWT, 134, 110159. https://doi.org/10.1016/j.lwt.2020.110159

Braga, A., Bernardo, M. A., Brito, J., Moncada, M., Silva, M. L., Mesquita, M. F. (2019). Characterization of the antioxidant activity of a commercial juice (apple, carrot, ginger and goji berries) and comparison with its manufactured equivalent. Annals of Medicine, 51 (sup1), 162–162. https://doi.org/10.1080/07853890.2018.1562008

Liu, J., Meng, J., Du, J., Liu, X., Pu, Q., Di, D. et al. (2020). Preparative Separation of Flavonoids from Goji Berries by Mixed-Mode Macroporous Adsorption Resins and Effect on Aβ-Expressing and Anti-Aging Genes. Molecules, 25 (15), 3511. https://doi.org/10.3390/molecules25153511

Liu, Y., Cheng, H., Ye, X., Liu, H., Fang, H. (2020). Changes in the content of bioactive substances and aroma components in fermented wolfberry juice by different strains. Zhejiang Journal of Agricultural Sciences, 32 (3), 499–509. https://doi.org/10.3969/j.issn.1004-1524.2020.03.16

Wang, M., Ouyang, X., Liu, Y., Liu, Y., Cheng, L., Wang, C. et al. (2021). Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains. Journal of Food Processing and Preservation, 45 (1). https://doi.org/10.1111/jfpp.15059

Geng, J., Zhao, L., Zhang, H. (2021). Formation mechanism of isoprene compounds degraded from carotenoids during fermentation of goji wine. Food Quality and Safety, 5. https://doi.org/10.1093/fqsafe/fyaa033

Krüsemann, E. J. Z., Lasschuijt, M. P., de Graaf, C., de Wijk, R. A., Punter, P. H., van Tiel, L. et al. (20¬¬¬19). Sensory analysis of characterising flavours: evaluating tobacco product odours using an expert panel. Tobacco Control, 28 (2), 152–160. https://doi.org/10.1136/tobaccocontrol-2017-054152

Yu, P., Low, M. Y., Zhou, W. (2018). Design of experiments and regression modelling in food flavour and sensory analysis: A review. Trends in Food Science & Technology, 71, 202–215. https://doi.org/10.1016/j.tifs.2017.11.013

DSTU ISO 6564:2005 Doslidzhennia sensorne. Metodolohiia. Metody stvoriuvannia spektru fleivoru (2005). DP «UkrNDNTs». Available at: https://online.budstandart.com/ua/catalog/doc-page.html?id_doc=92887

Holembovska, N., Volkhova, T., Israelian, V., Statkevych, O., Dorozhko, V., Drozd, P. et al. (2025). Optimization of the recipe of cooked sausage products with the addition of cuttlefish liver, red caviar, and spelt flour. Scifood, 19, 376–393. https://doi.org/10.5219/scifood.46

Holembovska, N., Slobodianiuk, N., Israelian, V., Dorozhko, V., Gryshchenko, S., Gruntkovskyi, M. et al.; Priss, O. (Ed.) (2025). Technology improvement of cooked sausage products with the addition of non-traditional raw materials. Innovative Approaches in Food Processing and Sustainability. Tallinn: Scientific Route OÜ, 318–352. https://doi.org/10.21303/978-9908-9706-2-2.ch15

Álvarez, S., Álvarez, C., Hamill, R., Mullen, A. M., O’Neill, E. (2021). Drying dynamics of meat highlighting areas of relevance to dry‐aging of beef. Comprehensive Reviews in Food Science and Food Safety, 20 (6), 5370–5392. https://doi.org/10.1111/1541-4337.12845

Hernández-Jaime, A. G., Castillo-Rangel, F., Arévalos-Sánchez, M. M., Rentería-Monterrubio, A. L., Santellano-Estrada, E., Tirado-Gallegos, J. M. et al. (2025). Antioxidant and Antimicrobial Activity of Ferulic Acid Added to Dried Meat: Shelf-Life Evaluation. Foods, 14 (4), 708. https://doi.org/10.3390/foods14040708

Ribeiro, J. S., Santos, M. J. M. C., Silva, L. K. R., Pereira, L. C. L., Santos, I. A., da Silva Lannes, S. C. et al. (2019). Natural antioxidants used in meat products: A brief review. Meat Science, 148, 181–188. https://doi.org/10.1016/j.meatsci.2018.10.016

Priss, O., Glowacki, S., Kiurcheva, L., Holiachuk, S., Samoichuk, K., Verkholantseva, V. et al.; Priss, O. (Ed.) (2024). Food technology progressive solutions. Tallinn: Scientific Route OÜ, 268. https://doi.org/10.21303/978-9916-9850-4-5

Lee, S. Y., Lee, D. Y., Kim, O. Y., Kang, H. J., Kim, H. S., Hur, S. J. (2020). Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products. Food Science of Animal Resources, 40 (6), 863–880. https://doi.org/10.5851/kosfa.2020.e84

Rodionova, K. (2022). Efficiency оf Using Plant Antioxidants іn the Meat Processing Industry. Scientific Horizons, 25 (9), 75–83. https://doi.org/10.48077/scihor.25(9).2022.75-83

Ukrainets, A. I., Pasichnyi, V. M., Zheludenko, Y. V. (2016). Antioxidant plant extracts in the meat processing industry. Biotechnologia Acta, 9 (2), 19–27. https://doi.org/10.15407/biotech9.02.019

Lewicki, P. P. (2006). Design of hot air drying for better foods. Trends in Food Science & Technology, 17 (4), 153–163. https://doi.org/10.1016/j.tifs.2005.10.012

Palamarchuk, I., Priss, O., Zozulyak, O., Kiurcheva, L., Vasylenko, O., Dyadyura, K. et al. (2025). Hybrid Technology of Beet Pulp Dewatering with Process Intensification in a Convection Dryer as an Element of Sustainable Processing of Agro-Industrial Waste into Bioenergy. Sustainability, 17 (22), 10327. https://doi.org/10.3390/su172210327

Palamarchuk, I., Mushtruk, M., Vasyliv, V., Stefan, E., Priss, O., Babych, I. et al. (2024). Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products. Potravinarstvo Slovak Journal of Food Sciences, 18, 297–312. https://doi.org/10.5219/1959

Naderinezhad, S., Etesami, N., Poormalek Najafabady, A., Ghasemi Falavarjani, M. (2015). Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters. Food Science & Nutrition, 4 (1), 110–118. https://doi.org/10.1002/fsn3.258

Ruiz-López, I. I., Ruiz-Espinosa, H., Arellanes-Lozada, P., Bárcenas-Pozos, M. E., García-Alvarado, M. A. (2012). Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkable food products. Journal of Food Engineering, 108 (3), 427–435. https://doi.org/10.1016/j.jfoodeng.2011.08.025

Sargar, Y. A., Swami, S. B., Yadav, V. B. (2022). Dehydration kinetics and mathematical modeling of carrot, onion and garlic in convective hot air drying. The Pharma Innovation Journal, 11 (11), 1483–1488. Available at: https://www.thepharmajournal.com/archives/?year=2022&vol=11&issue=11&ArticleId=16872

Jayas, D. S., Cenkowski, S., Pabis, S., Muir, W. E. (1991). Review of thin-layer drying and wetting equations. Drying Technology, 9 (3), 551–588. https://doi.org/10.1080/07373939108916697

Page, G. E. (1949). Factors influencing the maximum rates of air drying shelled corn. [Master’s thesis; Purdue University].

Henderson, S. M. (1974). Progress in Developing the Thin Layer Drying Equation. Transactions of the ASAE, 17 (6), 1167–1168. https://doi.org/10.13031/2013.37052

Cihan, A., Kahveci, K., Hacıhafızoğlu, O. (2007). Modelling of intermittent drying of thin layer rough rice. Journal of Food Engineering, 79 (1), 293–298. https://doi.org/10.1016/j.jfoodeng.2006.01.057

Doymaz, İ. (2010). Evaluation of Mathematical Models for Prediction of Thin-Layer Drying of Banana Slices. International Journal of Food Properties, 13 (3), 486–497. https://doi.org/10.1080/10942910802650424

Mattioli, R., Francioso, A., Mosca, L., Silva, P. (2020). Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases. Molecules, 25 (17), 3809. https://doi.org/10.3390/molecules25173809

Stetsenko, N. O. (2022). Perspektyvy vyrobnytstva kyslomolochnoho funktsionalnoho sousu z antyoksydantnymy vlastyvostiamy. ХIХ International Scientific and Practical Conference «Modern problems in science». Vancouver, 889–893. Available at: https://dspace.nuft.edu.ua/server/api/core/bitstreams/ae912d44-3de5-47b3-80df-f64a3422f8af/content

Kozonova, Y., Teleghenko, L., Atanasova, V. (2021). Immunomodulating sauces. Food Resources, 9 (16), 98–108. https://doi.org/10.31073/foodresources2021-16-10

Nakonechna, A. S., Kovalchuk, S. S. (2024). Immunomodulatory rosehip sauces. Equipment and technologies of food production, 1 (48), 13–22. Available at: https://dspace.nuft.edu.ua/items/19e98923-3850-4cd5-835e-6de62ad81143/full

Asanuma, K., Wang, Z., Miyazaki, T., Yuan, C., Yamashita, T. (2024). Development and characterization of Japanese soy sauce-like fermented seasoning with various ingredients. Food Bioscience, 59, 104198. https://doi.org/10.1016/j.fbio.2024.104198

Koretska, I. L., Rybachenko, M. S., Kravchuk, N. M. (2023). Provision of food products with protein ingredients. Sustainable food chain and safety through science, knowledge and business, Riga: Baltija Publishing, 551–567. https://doi.org/10.30525/978-9934-26-328-6-25

Di Cagno, R., Coda, R., De Angelis, M., Gobbetti, M. (2013). Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33 (1), 1–10. https://doi.org/10.1016/j.fm.2012.09.003

De Pasquale, I., Pontonio, E., Gobbetti, M., Rizzello, C. G. (2020). Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours. International Journal of Food Microbiology, 316, 108426. https://doi.org/10.1016/j.ijfoodmicro.2019.108426

Yamana, T., Taniguchi, M., Nakahara, T., Ito, Y., Okochi, N., Putri, S. P. et al. (2020). Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials. Metabolites, 10 (4), 137. https://doi.org/10.3390/metabo10040137

Emkani, M., Oliete, B., Saurel, R. (2022). Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review. Fermentation, 8 (6), 244. https://doi.org/10.3390/fermentation8060244

Keskin, S. O., Ali, T. M., Ahmed, J., Shaikh, M., Siddiq, M., Uebersax, M. A. (2021). Physico‐chemical and functional properties of legume protein, starch, and dietary fiber – A review. Legume Science, 4 (1). https://doi.org/10.1002/leg3.117

Huamaní-Perales, C., Vidaurre-Ruiz, J., Salas-Valerio, W., Cabezas, D. M., Repo-Carrasco-Valencia, R. (2024). A review of techno-functional properties of legume proteins and their potential for development of new products. European Food Research and Technology, 250 (8), 2069–2092. https://doi.org/10.1007/s00217-024-04536-6

Bangar, S. P., Kaushik, N.; Punia Bangar, S., Kumar Siroha, A. (Eds.) (2022). Functional Cereals: Functional Components and Benefits. Functional Cereals and Cereal Foods. Cham: Springer, 3–25. https://doi.org/10.1007/978-3-031-05611-6_1

Kiczorowski, P., Kiczorowska, B., Samolińska, W., Szmigielski, M., Winiarska-Mieczan, A. (2022). Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition. Scientific Reports, 12 (1). https://doi.org/10.1038/s41598-022-17782-z

Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., Kulshrestha, S. (2020). Microbial Fermentation and its Role in Quality Improvement of Fermented Foods. Fermentation, 6 (4), 106. https://doi.org/10.3390/fermentation6040106

Siddiqui, S. A., Erol, Z., Rugji, J., Taşçı, F., Kahraman, H. A., Toppi, V. et al. (2023). An overview of fermentation in the food industry – looking back from a new perspective. Bioresources and Bioprocessing, 10 (1). https://doi.org/10.1186/s40643-023-00702-y

Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B. et al. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94–102. https://doi.org/10.1016/j.copbio.2016.11.010

Zhang, J., Zhang, C., Xin, X., Liu, D., Zhang, W. (2021). Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community. Frontiers in Microbiology, 12. https://doi.org/10.3389/fmicb.2021.631054

Filannino, P., Di Cagno, R., Gobbetti, M. (2018). Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth. Current Opinion in Biotechnology, 49, 64–72. https://doi.org/10.1016/j.copbio.2017.07.016

Wang, Y., Zhang, C., Liu, F., Jin, Z., Xia, X. (2022). Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods. Critical Reviews in Food Science and Nutrition, 63 (22), 5841–5855. https://doi.org/10.1080/10408398.2021.2025035

Abbaspour, N. (2024). Fermentation’s pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits. Applied Food Research, 4 (2), 100468. https://doi.org/10.1016/j.afres.2024.100468

Zhou, Y., Cui, Y., Qu, X. (2019). Exopolysaccharides of lactic acid bacteria: Structure, bioactivity and associations: A review. Carbohydrate Polymers, 207, 317–332. https://doi.org/10.1016/j.carbpol.2018.11.093

Lorn, D., Nguyen, T.-K.-C., Ho, P.-H., Tan, R., Licandro, H., Waché, Y. (2021). Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables. International Journal of Food Microbiology, 350, 109242. https://doi.org/10.1016/j.ijfoodmicro.2021.109242

Šalić, A., Šamec, D. (2022). Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: A mini review. Food Chemistry: X, 16, 100457. https://doi.org/10.1016/j.fochx.2022.100457

Kårlund, A., Gómez-Gallego, C., Korhonen, J., Palo-oja, O.-M., El-Nezami, H., Kolehmainen, M. (2020). Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources. Nutrients, 12 (4), 1020. https://doi.org/10.3390/nu12041020

Daba, G. M., Elnahas, M. O., Elkhateeb, W. A. (2021). Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications. International Journal of Biological Macromolecules, 173, 79–89. https://doi.org/10.1016/j.ijbiomac.2021.01.110

Sun, W., Shahrajabian, M. H., Lin, M. (2022). Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology. Fermentation, 8 (12), 688. https://doi.org/10.3390/fermentation8120688

Sadowska, A., Najman, K., Świderski, F. (2024). Research Progress of the Functional Properties of Fruit and Vegetables and Their Preserves. Agriculture, 14 (5), 676. https://doi.org/10.3390/agriculture14050676

Serdiuk, M. Ye., Priss, O. P., Haprindashvili, N. A., Zdorovtseva, L. M., Sukharenko, O. I., Ivanova, I. Ye. (2020). Metody doslidzhennia plodoovochevoi ta yahidnoi produktsii. Melitopol: Vydavnycho-polihrafichnyi tsentr «Liuks», 370. Available at: http://elar.tsatu.edu.ua/handle/123456789/19207

Ivanova, I., Serdiuk, M., Malkina, V., Tonkha, O., Tsyz, O., Shkinder-Barmina, A. et al. (2022). Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors. Potravinarstvo Slovak Journal of Food Sciences, 16, 341–355. https://doi.org/10.5219/1766

Ivanova, I., Serdyuk, M., Malkina, V., Priss, О., Herasko, T., Тymoshchuk, Т. (2021). Investigation into sugars accumulation in sweet cherry fruits under abiotic factors effects. Agronomy Research 19 (2), 444–457, https://doi.org/10.15159/AR.21.004

Serdiuk, M., Kolisnychenko, T., Bandura, V., Sefikhanova, K., Opanashcuk, Y., Semko, T.; Priss, O. (Ed.) (2025). Improvement of gluten-free granola production technology in the restaurant segment. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. https://doi.org/10.21303/978-9908-9706-2-2.ch1

Yang, X., Hong, J., Wang, L., Cai, C., Mo, H., Wang, J. et al. (2024). Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products. Fermentation, 10 (1), 48. https://doi.org/10.3390/fermentation10010048

Swain, M. R., Anandharaj, M., Ray, R. C., Parveen Rani, R. (2014). Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics. Biotechnology Research International, 2014, 1–19. https://doi.org/10.1155/2014/250424

Petrova, P., Petrov, K. (2020). Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications. Nutrients, 12 (4), 1118. https://doi.org/10.3390/nu12041118

Liptáková, D., Matejčeková, Z., Valík, L. (2017). Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals. Fermentation Processes. https://doi.org/10.5772/65459

Cichońska, P., Ziarno, M. (2021). Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Microorganisms, 10 (1), 91. https://doi.org/10.3390/microorganisms10010091

Weckx, P., González Alonso, V., Vaneeckhaute, E., Duerinkcx, K., De Vuyst, L., Breynaert, E. (2025). High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans. Food Hydrocolloids, 166, 111332. https://doi.org/10.1016/j.foodhyd.2025.111332

van der Sman, R. G. M. (2020). Impact of Processing Factors on Quality of Frozen Vegetables and Fruits. Food Engineering Reviews, 12 (4), 399–420. https://doi.org/10.1007/s12393-020-09216-1

Liu, D.-K., Xu, C.-C., Guo, C.-X., Zhang, X.-X. (2020). Sub-zero temperature preservation of fruits and vegetables: A review. Journal of Food Engineering, 275, 109881. https://doi.org/10.1016/j.jfoodeng.2019.109881

Grover, Y., Negi, P. S. (2023). Recent developments in freezing of fruits and vegetables: Striving for controlled ice nucleation and crystallization with enhanced freezing rates. Journal of Food Science, 88 (12), 4799–4826. https://doi.org/10.1111/1750-3841.16810

Wu, J., Jia, X., Fan, K. (2022). Recent advances in the improvement of freezing time and physicochemical quality of frozen fruits and vegetables by ultrasound application. International Journal of Food Science & Technology, 57 (6), 3352–3360. Portico. https://doi.org/10.1111/ijfs.15744

Neri, L., Faieta, M., Di Mattia, C., Sacchetti, G., Mastrocola, D., Pittia, P. (2020). Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage. Foods, 9 (12), 1886. https://doi.org/10.3390/foods9121886

Roy, M. K., Juneja, L. R., Isobe, S., Tsushida, T. (2009). Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chemistry, 114 (1), 263–269. https://doi.org/10.1016/j.foodchem.2008.09.050

Alabi, K. P., Olalusi, A. P., Olaniyan, A. M., Fadeyibi, A., Gabriel, L. O. (2022). Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables. Journal of Food Process Engineering, 45 (8). https://doi.org/10.1111/jfpe.14037

Giannakourou, M. C., Dermesonlouoglou, E. K., Taoukis, P. S. (2020). Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage. Foods, 9 (8), 1042. https://doi.org/10.3390/foods9081042

Giannakourou, M. C., Taoukis, P. S. (2021). Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches. Foods, 10 (11), 2630. https://doi.org/10.3390/foods10112630

Kaur, M., Kumar, M. (2020). An Innovation in Magnetic Field Assisted Freezing of Perishable Fruits and Vegetables: A Review. Food Reviews International, 36 (8), 761–780. https://doi.org/10.1080/87559129.2019.1683746

Chen, B., Zhang, M., Wang, Y., Mujumdar, A. S., Yu, D., Luo, Z. (2023). Freezing of green peppers assisted by combined electromagnetic fields: Effects on juice loss, moisture distribution, and microstructure after thawing. Journal of Food Process Engineering, 46 (5). https://doi.org/10.1111/jfpe.14318

Rao, T. V. R., Gol, N. B., Shah, K. K. (2011). Effect of postharvest treatments and storage temperatures on the quality and shelf life of sweet pepper (Capsicum annum L.). Scientia Horticulturae, 132, 18–26. https://doi.org/10.1016/j.scienta.2011.09.032

Raffo, A., Baiamonte, I., Paoletti, F. (2007). Changes in antioxidants and taste-related compounds content during cold storage of fresh-cut red sweet peppers. European Food Research and Technology, 226 (5), 1167–1174. https://doi.org/10.1007/s00217-007-0646-4

Zahorko, N., Dudarev, I., Tkachuk, V.; Priss, O. (Ed.) (2025). Changes in quality parameters of sweet peppers during low-temperature storage after freezing. Innovative Approaches in Food Processing and Sustainability. Tallinn: Scientific Route OÜ. 195–217. https://doi.org/10.21303/978-9908-9706-2-2.ch10

Cuadra‐Crespo, P., del Amor, F. M. (2010). Effects of postharvest treatments on fruit quality of sweet pepper at low temperature. Journal of the Science of Food and Agriculture, 90 (15), 2716–2722. https://doi.org/10.1002/jsfa.4147

Wang, Q., Ding, T., Zuo, J., Gao, L., Fan, L. (2016). Amelioration of postharvest chilling injury in sweet pepper by glycine betaine. Postharvest Biology and Technology, 112, 114–120. https://doi.org/10.1016/j.postharvbio.2015.07.008

Rehman, R. N. U., Malik, A. U., Khan, A. S., Hasan, M. U., Anwar, R., Ali, S. et al. (2021). Combined application of hot water treatment and methyl salicylate mitigates chilling injury in sweet pepper (Capsicum annuum L.) fruits. Scientia Horticulturae, 283, 110113. https://doi.org/10.1016/j.scienta.2021.110113

Kacmaz Ozcetin, S., Artok, L. (2025). Effect of Marination on the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Vegetables. Food Science & Nutrition, 13(7). https://doi.org/10.1002/fsn3.70600

Hallmann, E., Marszałek, K., Lipowski, J., Jasińska, U., Kazimierczak, R., Średnicka-Tober, D. et al. (2019). Polyphenols and carotenoids in pickled bell pepper from organic and conventional production. Food Chemistry, 278, 254–260. https://doi.org/10.1016/j.foodchem.2018.11.052

Ahmada Kh, A., A. A Abdo, A., Khan, S., Aleryani, H., Mi, S., Wang, X. (2025). Advancing Pickling Techniques to Enhance Bioactive Compounds and Probiotic Content in Pickled Vegetables. Food Reviews International, 42 (1), 31–57. https://doi.org/10.1080/87559129.2025.2473009

Güneş, R., Çetin, B. (2020). Investigation of some quality parameters of pickled pepper produced by low value dairy by-products. Gıda, 45 (3), 448–460. https://doi.org/10.15237/gida.gd19160

Janiszewska-Turak, E., Witrowa-Rajchert, D., Rybak, K., Rolof, J., Pobiega, K., Woźniak, Ł. et al. (2022). The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules, 27 (23), 8637. https://doi.org/10.3390/molecules27238637

Chen, B., Zhang, M., Wang, Y., Devahastin, S., Yu, D. (2022). Comparative study of conventional and novel combined modes of microwave - and infrared-assisted thawing on quality of frozen green pepper, carrot and cantaloupe. LWT, 154, 112842. https://doi.org/10.1016/j.lwt.2021.112842

Acheampong, R., Osei Tutu, C., Akonor, P. T., Asiedu, B. K., Mahama, S., Owusu-Bempah, J. et al. (2025). Effect of conventional and emerging thawing technologies on drip loss, microstructure and post-thaw quality of frozen fruits and vegetables: A review. Applied Food Research, 5 (2), 101323. https://doi.org/10.1016/j.afres.2025.101323

Çalışkan Koç, G., Özkan Karabacak, A., Süfer, Ö., Adal, S., Çelebi, Y., Delikanlı Kıyak, B. et al. (2025). Thawing frozen foods: A comparative review of traditional and innovative methods. Comprehensive Reviews in Food Science and Food Safety, 24 (2). https://doi.org/10.1111/1541-4337.70136

Dudarev, I., Kuzmin, O., Stukalska, N., Antonenko, A., Brovenko, T., Kovalenko, N. et al. (2024). Using oat milk to reduce the caloric value of a functional mayonnaise sauce. Acta Scientiarum Polonorum Technologia Alimentaria, 23 (1), 29–38. https://doi.org/10.17306/j.afs.001184

Brezeanu, C., Brezeanu, P. M., Stoleru, V., Irimia, L. M., Lipșa, F. D., Teliban, G.-C. et al. (2022). Nutritional Value of New Sweet Pepper Genotypes Grown in Organic System. Agriculture, 12 (11), 1863. https://doi.org/10.3390/agriculture12111863

Haron, H., Hassan, S., Chan, B. K. (2017). Evaluation of Total Phenolic Content, Antioxidant Activities and Sugar Content of Fresh Mixed Fruit and Vegetables Juices. Jurnal Sains Kesihatan Malaysia, 15 (2), 53–58. https://doi.org/10.17576/jskm-2017-1502-07

Vardanian, I., Sargsyan, G., Martirosyan, G., Shirvanyan, A., Tadevosyan, L., Avagyan, A. et al. (2025). Comprehensive agrobiological and biochemical study of sweet pepper (Capsicum annuum L.) varieties. Functional Food Science, 5 (6), 205–222. https://doi.org/10.31989/ffs.v5i6.1640

Pérez-López, A. J., López-Nicolas, J. M., Núñez-Delicado, E., Amor, F. M. del, Carbonell-Barrachina, Á. A. (2007). Effects of Agricultural Practices on Color, Carotenoids Composition, and Minerals Contents of Sweet Peppers, cv. Almuden. Journal of Agricultural and Food Chemistry, 55 (20), 8158–8164. https://doi.org/10.1021/jf071534n

Cheng, J., Shen, H., Yang, X., Yu, S., Yuan, L., Sun, Z. et al. (2008). Changes in biochemical characteristics related to firmness during fruit development of pepper (Capsicum annuum L.). European Journal of Horticultural Science, 155–161. https://doi.org/10.1079/ejhs.2008/723249

Wang, J., He, J., Zhang, R., Li, N., Zhang, S., Li, J. et al. (2025). Comparative Study of Pigment Content, Nutrient Composition and Antioxidant Capacity of Different Color Peppers at Different Maturity Stages. Horticulturae, 11 (12), 1481. https://doi.org/10.3390/horticulturae11121481

Abdalla, M. U. E., Taher, M., Sanad, M. I., Tadros, L. K. (2019). Chemical Properties, Phenolic Profiles and Antioxidant Activities of Pepper Fruits. Journal of Agricultural Chemistry and Biotechnology, 10 (7), 133–140. https://doi.org/10.21608/jacb.2019.53475

Caruso, G., Stoleru, V. V., Munteanu, N. C., Sellitto, V. M., Teliban, G. C., Burducea, M. et al. (2018). Quality Performances of Sweet Pepper under Farming Management. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47 (2), 458–464. https://doi.org/10.15835/nbha47111351

Kowalska, B., Szczech, M. (2022). Differences in microbiological quality of leafy green vegetables. Annals of Agricultural and Environmental Medicine, 29 (2), 238–245. https://doi.org/10.26444/aaem/149963

Cabrera, M., Muhammad, S., Rodriguez, E., Sommerhalter, M. (2024). Biochemical Laboratory Experiments on Polyphenol Oxidase. Journal of Chemical Education, 101 (8), 3500–3505. https://doi.org/10.1021/acs.jchemed.4c00533

Choskit, T., Gupta, N., Singh, J., Bhat, A., Bandral, J. D., Sood, M. et al. (2023). An overview on food spoilage mechanism and their prevention. Chemical Science Review and Letters, 12 (45), 60–66. Available at: https://chesci.com/wp-content/uploads/2023/04/v12i45_9_CS205312563_Completed-1.pdf

Yu, H., Mei, J., Xie, J. (2022). New ultrasonic assisted technology of freezing, cooling and thawing in solid food processing: A review. Ultrasonics Sonochemistry, 90, 106185. https://doi.org/10.1016/j.ultsonch.2022.106185

Barbagallo, R. N., Chisari, M., Patané, C. (2012). Polyphenol oxidase, total phenolics and ascorbic acid changes during storage of minimally processed ‘California Wonder’ and ‘Quadrato d’Asti’ sweet peppers. LWT – Food Science and Technology, 49 (2), 192–196. https://doi.org/10.1016/j.lwt.2012.06.023

Papoutsis, K. (2023). Sustainable Postharvest Treatments for Prolonging Asparagus (Asparagus officinalis L.) Shelf Life by Minimizing the Development of Physiological Disorders. ACS Food Science & Technology, 3 (10), 1617–1631. https://doi.org/10.1021/acsfoodscitech.3c00319

Papadopoulou, P., Siomos, A., Dogras, C. (2001). Metabolism of etiolated and green asparagus before and after harvest. The Journal of Horticultural Science and Biotechnology, 76 (4), 497–500. https://doi.org/10.1080/14620316.2001.11511399

Priss, O., Glowacki, S. (2024). Strategies for reducing postharvest losses of vegetablesthrough integral assessment of antioxidant status. Food Technology Progressive Solutions. Tallinn: Scientific Route OÜ, 4–27. https://doi.org/10.21303/978-9916-9850-4-5.ch1

Toscano, S., Rizzo, V., Licciardello, F., Romano, D., Muratore, G. (2021). Packaging Solutions to Extend the Shelf Life of Green Asparagus (Asparagus officinalis L.) Vegalim. Foods, 10 (2), 478. https://doi.org/10.3390/foods10020478

Schäfer, J., Wagner, S., Trierweiler, B., Bunzel, M. (2016). Characterization of Cell Wall Components and Their Modifications during Postharvest Storage of Asparagus officinalis L.: Storage-Related Changes in Dietary Fiber Composition. Journal of Agricultural and Food Chemistry, 64 (2), 478–486. https://doi.org/10.1021/acs.jafc.5b05575

Verlinden, S., Silva, S. M., Herner, R. C., Beaudry, R. M. (2014). Time-dependent Changes in the Longitudinal Sugar and Respiratory Profiles of Asparagus Spears During Storage at 0°C. Journal of the American Society for Horticultural Science, 139 (4), 339–348. https://doi.org/10.21273/jashs.139.4.339

Wang, X., Gu, S., Chen, B. (2017). Effect of Cholesterol Dipped Treatment on Green Asparagus Spear during Low Temperature Storage. Journal of Chinese Institute of Food Science and Technology, 17 (8), 177–182. https://doi.org/10.16429/j.1009-7848.2017.08.024

Simón, A., Gonzalez-Fandos, E. (2011). Influence of modified atmosphere packaging and storage temperature on the sensory and microbiological quality of fresh peeled white asparagus. Food Control, 22 (3–4), 369–374. https://doi.org/10.1016/j.foodcont.2010.09.002

Kai, Y. C., Jih, M. S. (2013). Quality of low temperature heat-shocked green asparagus spears during short-term storage. African Journal of Agricultural Research, 8 (28), 3849–3856. https://doi.org/10.5897/ajar2012.6697

Li, W., Zhang, M., Yu, H. (2006). Study on hypobaric storage of green asparagus. Journal of Food Engineering, 73 (3), 225–230. https://doi.org/10.1016/j.jfoodeng.2005.01.024

Gantner, M., Król, K., Kopczyńska, K. (2020). Application of MAP and ethylene–vinyl alcohol copolymer (EVOH) to extend the shelf-life of green and white asparagus (Asparagus officinalis L.) spears. Journal of Food Measurement and Characterization, 14 (4), 2030–2039. https://doi.org/10.1007/s11694-020-00449-6

Zhang, P., Zhang, M., Wang, S., Wu, Z. (2012). Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage. International Agrophysics, 26 (4), 407–411. https://doi.org/10.2478/v10247-012-0057-z

Yoon, H. S., Choi, I.-L., Baek, J. P., Kang, H.-M. (2016). Effects of 1-MCP and MA Storage Treatments for Long-Term Storage of Asparagus Spears. Protected Horticulture and Plant Factory, 25 (2), 118–122. https://doi.org/10.12791/ksbec.2016.25.2.118

Matloob, A., Ayub, H., Mohsin, M., Ambreen, S., Khan, F. A., Oranab, S. et al. (2023). A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns. ACS Omega, 8 (32), 28932–28944. https://doi.org/10.1021/acsomega.3c03459

Firdous, N., Moradinezhad, F., Farooq, F., Dorostkar, M. (2023). Advances in formulation, functionality, and application of edible coatings on fresh produce and fresh-cut products: A review. Food Chemistry, 407, 135186. https://doi.org/10.1016/j.foodchem.2022.135186

Nair, M. S., Tomar, M., Punia, S., Kukula-Koch, W., Kumar, M. (2020). Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review. International Journal of Biological Macromolecules, 164, 304–320. https://doi.org/10.1016/j.ijbiomac.2020.07.083

Costa, M. J., Marques, A. M., Pastrana, L. M., Teixeira, J. A., Sillankorva, S. M., Cerqueira, M. A. (2018). Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio. Food Hydrocolloids, 81, 442–448. https://doi.org/10.1016/j.foodhyd.2018.03.014

Sharma, A., Singh, A. (2025). Sodium Alginate: A Green Biopolymer Resource-Based Antimicrobial Edible Coating to Enhance Fruit Shelf-Life: A Review. Colloids and Interfaces, 9 (3), 32. https://doi.org/10.3390/colloids9030032

Ramana Rao, T. V., Baraiya, N. S., Vyas, P. B., Patel, D. M. (2016). Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola). Journal of Food Science and Technology, 53 (1), 748–756. https://doi.org/10.1007/s13197-015-2045-3

Luo, Y., Liu, H., Yang, S., Zeng, J., Wu, Z. (2019). Sodium Alginate-Based Green Packaging Films Functionalized by Guava Leaf Extracts and Their Bioactivities. Materials, 12 (18), 2923. https://doi.org/10.3390/ma12182923

Wang, J., Fan, L. (2019). Effect of ultrasound treatment on microbial inhibition and quality maintenance of green asparagus during cold storage. Ultrasonics Sonochemistry, 58, 104631. https://doi.org/10.1016/j.ultsonch.2019.104631

Tran, Y. T. N., Nguyen, A. T. T., Bui, A. N. N. (2020). A Study of Asparagus Preservation Capacity of Chitosan-Alginate and Chitosan-Carrageenan Biofilms. Journal of Food Engineering and Technology, 9 (2), 89–94. https://doi.org/10.32732/jfet.2020.9.2.89

Priss, O., Hutsol, T., Glowacki, S., Bulhakov, P., Bakhlukova, K., Osokina, N. et al. (2024). Effect of Asparagus Chitosan-Rutin Coating on Losses and Waste Reduction During Storage. Agricultural Engineering, 28 (1), 99–118. https://doi.org/10.2478/agriceng-2024-0008

Park, M.-H. (2016). Sucrose delays senescence and preserves functional compounds in Asparagus officinalis L. Biochemical and Biophysical Research Communications, 480 (2), 241–247. https://doi.org/10.1016/j.bbrc.2016.10.036

Dukhnytskyi, B., Dukhnytskyi, V. (2025). State and problems of livestock development in Ukraine. Herald of Khmelnytskyi National University. Economic Sciences, 342 (3 (2)), 102–107. https://doi.org/10.31891/2307-5740-2025-342-3(2)-16

Makarynska, A., Vorona, N. (2024). Analysis of the state of the poultry industry and hidden opportunities. Grain Products and Mixed Fodder’s, 24 (2), 33–38. https://doi.org/10.15673/gpmf.v24i2.2907

State Statistics Service of Ukraine. Available at: http://www.ukrstat.gov.ua

Surai, P. F., Kochish, I. I., Fisinin, V. I., Kidd, M. T. (2019). Antioxidant Defence Systems and Oxidative Stress in Poultry Biology: An Update. Antioxidants, 8 (7), 235. https://doi.org/10.3390/antiox8070235

Wang, J., Si, W., Du, Z., Zhang, J., Xue, M. (2022). Antioxidants in Animal Feed. Antioxidants, 11 (9), 1760. https://doi.org/10.3390/antiox11091760

Surai, P. F. (2020). Antioxidants in Poultry Nutrition and Reproduction: An Update. Antioxidants, 9 (2), 105. https://doi.org/10.3390/antiox9020105

Sinclair, A. J. (2019). Docosahexaenoic acid and the brain: What is its role? Asia Pacific Journal of Clinical Nutrition, 28 (4), 675–688. https://doi.org/10.6133/apjcn.201912_28(4).0002

Shurmasti, D. K., Shariatmadari, F., Lima, C. M. G., Coutinho, H. D. M. (2025). Fatty acid profile, lipid indices and lipid peroxidation in chicken meat: the effect of dietary vegetable oils and vitamin C/selenium supplement. Journal of the Science of Food and Agriculture, 106 (1), 73–80. https://doi.org/10.1002/jsfa.70130

Ponnampalam, E. N., Hopkins, D. L., Jacobs, J. L. (2018). Increasing omega-3 levels in meat from ruminants under pasture-based systems. Revue Scientifique et Technique de l’OIE, 37 (1), 57–70. https://doi.org/10.20506/rst.37.1.2740

Djuricic, I., Calder, P. C. (2021). Beneficial Outcomes of Omega-6 and Omega-3 Polyunsaturated Fatty Acids on Human Health: An Update for 2021. Nutrients, 13 (7), 2421. https://doi.org/10.3390/nu13072421

Rbah, Y., Taaifi, Y., Allay, A., Belhaj, K., Melhaoui, R., Houmy, N. et al. (2024). A Comprehensive Exploration of the Fatty Acids Profile, Cholesterol, and Tocopherols Levels in Liver from Laying Hens Fed Diets Containing Nonindustrial Hemp Seed. Scientifica, 2024, 1–11. https://doi.org/10.1155/2024/8848436

Konieczka, P., Czauderna, M., Rozbicka-Wieczorek, A., Smulikowska, S. (2015). The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat. Journal of Animal and Feed Sciences, 24 (3), 244–251. https://doi.org/10.22358/jafs/65630/2015

Mashkoor, J., Al-Saeed, F. A., Guangbin, Z., Alsayeqh, A. F., Gul, S. T., Hussain, R. et al. (2023). Oxidative stress and toxicity produced by arsenic and chromium in broiler chicks and application of vitamin E and bentonite as ameliorating agents. Frontiers in Veterinary Science, 10. https://doi.org/10.3389/fvets.2023.1128522

Sadiq, R. K., Abrahimkhil, M. A., Rahimi, N., Banuree, S. Z., Banuree, S. A. H. (2023). Effects of Dietary Supplementation of Vitamin E on Growth Performance and Immune System of Broiler Chickens. Journal of World’s Poultry Research, 13 (1) 120–126. https://doi.org/10.36380/jwpr.2023.13

Mohamed, A. S. A., Milošević, M., Mohany, M., Al-Rejaie, S. S., Elwan, H. (2024). Heat stress relief for broiler chickens: organic selenium and a vitamin C and E blend can enhance growth, nutrient digestibility, and blood parameters. Italian Journal of Animal Science, 23 (1), 275–287. https://doi.org/10.1080/1828051x.2023.2301446

Kaya, H. (2023). The Effect of Vitamin C and E Supplementation into Drinking Water on Carcass Characteristics, Meat Quality and Intestinal Microflora During Pre-Slaughter Feed Withdrawal in Broiler Chickens. Journal of Agricultural Production, 4 (1), 47–55. https://doi.org/10.56430/japro.1280038

Vishchur, O. I., Romanovych, L. V., Smolyaninov, K. B., Masyuk, M. B., Romanovych, М. М. (2020). The effects of vitamins E and C on individual lipides in the liver and skeletal muscles of chicken broilers. Journal for Veterinary Medicine, Biotechnology and Biosafety, 6 (1), 11–14. https://doi.org/10.36016/jvmbbs-2020-6-1-2

Alvarenga, R. R., Zangeronimo, M. G., Pereira, L. J., Rodrigues, P. B., Gomide, E. M. (2011). Lipoprotein metabolism in poultry. World’s Poultry Science Journal, 67 (3), 431–440. https://doi.org/10.1017/s0043933911000481

Voloshyn, R. V., Yanovych, V. H. (2009). Zhyrnokyslotnyi sklad zahalnykh lipidiv kurchat-broileriv vidrazu pislia zaboiu i 6-misiachnoho zberihannia. Naukovo-tekhnichnyi biuleten Instytutu biolohii tvaryn UAAN i DNDKI vetpreparativ i kormovykh dobavok, 10 (1–2), 28–31.

Romanovich, L. V., Kurtyak, B. M., Romanovich, М. S., Mudrak, D. I. (2016). Intensity of peroxidation in blood broiler vaccination against disease and under nyukasla vitamin Е and С. Scientific Messenger of LNU of Veterinary Medicine and Biotechnology, 18 (3 (70)), 200–204. https://doi.org/10.15421/nvlvet7048

Romanovych, L., Kurtyak, B., Vishchur, O. (2020). Influence of vitamins Е and С on the quantity and functional activity of τ- ι β-lymphocytes of blood-chicken broilers. Ukrainian Journal of Veterinary Sciences, 11 (1). https://doi.org/10.31548/ujvs2020.01.007

Fedorchenko, S. V., Kurta, S. A. (2012). Khromatohrafichni metody analizu. Ivano-Frankivsk: Prykarpatskyi natsionalnyi universytet imeni V. Stefanyka, 146. Available at: https://studfile.net/preview/5768768/

Pečjak, M., Leskovec, J., Levart, A., Salobir, J., Rezar, V. (2022). Effects of Dietary Vitamin E, Vitamin C, Selenium and Their Combination on Carcass Characteristics, Oxidative Stability and Breast Meat Quality of Broiler Chickens Exposed to Cyclic Heat Stress. Animals, 12 (14), 1789. https://doi.org/10.3390/ani12141789

Zdanowska-Sąsiadek, Ż., Michalczuk, M., Poławska, E., Damaziak, K., Niemiec, J., Radzik-Rant, A. (2016). Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles. Canadian Journal of Animal Science, 96 (2), 114–120. https://doi.org/10.1139/cjas-2015-0103

Kim, M., Voy, B. H. (2021). Fighting Fat With Fat: n-3 Polyunsaturated Fatty Acids and Adipose Deposition in Broiler Chickens. Frontiers in Physiology, 12. https://doi.org/10.3389/fphys.2021.755317

Choi, J., Kong, B., Bowker, B. C., Zhuang, H., Kim, W. K. (2023). Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review. Animals, 13 (8), 1386. https://doi.org/10.3390/ani13081386

Hossain, Md. E., Das, G. B., Bhowmik, P., Adhikary, K., Sultan, Md. N., Islam, S. et al. (2024). Fish oil divergently enriches broiler meat with long chain ω-3 polyunsaturated fatty acids (LCω-3PUFAs) by modulating the ratio of ω-3 to ω-6 PUFAs without disrupting gut morphology and cardio-pulmonary morphometry. Canadian Journal of Animal Science, 104 (1), 59–79. https://doi.org/10.1139/cjas-2022-0143

Idowu, P. A., Negogogo, T. C., Mpofu, T. J. (2026). Effect of Omega-3 Fatty Acid Supplementation on Broilers’ Health and Meat Quality – Systematic Review. Animals, 16 (5), 846. https://doi.org/10.3390/ani16050846

Sumiati, S., Darmawan, A., Hermana, W. (2022). Performance, Carcass Traits, and Meat Composition of Broiler Chickens Fed Diet Containing Fish Oil and Vitamin E. Tropical Animal Science Journal, 45 (2), 195–201. https://doi.org/10.5398/tasj.2022.45.2.195

Tavakoli, M., Bouyeh, M., Seidavi, A. (2020). Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens. Meso, 22 (4), 268–273. https://doi.org/10.31727/m.22.4.4

Onaolapo, A. A., Seidu, S., Bashir, S. A., Olatunde, A. O. (2025). Vitamin E Supplementation and its Effects on Broiler Performance, Nutrient Absorption and Health Markers. International Journal of Research and Scientific Innovation, 12 (10), 2179–2188. https://doi.org/10.51244/ijrsi.2025.1210000193

Bumozah, M., Alonaydheel, N., ALQarni, M., Bujulaya, A., Algamdi, A., Alawadh, A. (2022). Utilizing Some Spices and Their Essential Oils As Flavoring Agents, And Preserving Agents For Biscuits. Journal of Survey in Fisheries Sciences, 9 (4), 135–137. https://doi.org/10.53555/sfs.v9i4.2572

Souza, E. L. de, Stamford, T. L. M., Lima, E. de O., Trajano, V. N., Barbosa Filho, J. M. (2005). Antimicrobial effectiveness of spices: an approach for use in food conservation systems. Brazilian Archives of Biology and Technology, 48 (4), 549–558. https://doi.org/10.1590/s1516-89132005000500007

Silveira, M. P., Moreira, K. G., Santos, M. A. de A., Andressa, I., Araújo, M. A., Neves, N. de A. et al. (2025). Enhancing Wholemeal Bread Shelf Life Using Optimized Mixtures of Cinnamon, Clove, and Bay Leaf Essential Oils. Chemistry & Biodiversity, 23 (1). https://doi.org/10.1002/cbdv.202501988

Vytřasová, J., Přibáňová, P., Marvanová, L. (2002). Occurrence of xerophilic fungi in bakery gingerbread production. International Journal of Food Microbiology, 72 (1–2), 91–96. https://doi.org/10.1016/s0168-1605(01)00626-2

Noshirvani, N., Abolghasemi Fakhri, L. (2024). Advances in Extending the Microbial Shelf-Life of Bread and Bakery Products Using Different Technologies: A Review. Food Reviews International, 41 (1), 87–112. https://doi.org/10.1080/87559129.2024.2386029

Rahman, M. N., Islam, M., Hasan, Md. R., Alim, Md. A., Begum, R., Li, S. et al. (2025). Evaluation of Gingerbread Spoilage Factors: Study of Fungal Causative Agents and Tracing of Their Environmental Sources. Applied Research, 4 (5). https://doi.org/10.1002/appl.70039

Cervenka, L., Rezkova, S., Kralovsky, J. (2008). Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic. Journal of Food Engineering, 84 (4), 601–607. https://doi.org/10.1016/j.jfoodeng.2007.07.006

Zardetto, S., Martello, A. D., Pasini, G. (2025). Moisture migration model of packed fresh-filled pasta during storage under different humidity conditions. Innovative Food Science & Emerging Technologies, 100, 103930. https://doi.org/10.1016/j.ifset.2025.103930

Labuza, T. P., Hyman, C. R. (1998). Moisture migration and control in multi-domain foods. Trends in Food Science & Technology, 9 (2), 47–55. https://doi.org/10.1016/s0924-2244(98)00005-3

Ruzibayev, A., Abdurakhimov, A., Calvo-Gomez, O., Akhmedova, S., Kurambayev, S. (2024). Purification of Crude Glycerol Derived from Hydrogenated Cottonseed and Its Use in Confectionary Products. Rural Sustainability Research, 51 (346), 81–93. https://doi.org/10.2478/plua-2024-0008

Miquelim, J. N., Alcântara, M. R., Lannes, S. C. da S. (2011). Stability of fruit bases and chocolate fillings. Food Science and Technology, 31 (1), 270–276. https://doi.org/10.1590/s0101-20612011000100041

Slashcheva, A. V., Bodnaruk, O. A., Zakusilo, T. I., Dengub, A. D. (2024). Technology of thermo-resistant filling with bioprotective action for confectionery products. Suchasni tekhnolohii kharchovykh produktiv, 49 (2), 5–12.

Kovalchuk, K., Bodak, M., Katruk, M., Gyrka, O., Tkachenko, A., Guba, L. et al. (2020). Influence of raw materials on the change of crystal structure of gingerbread in the storage process. Technology Audit and Production Reserves, 1 (3 (51)), 53–57. https://doi.org/10.15587/2312-8372.2020.195507

Yorhacheva, E. H., Makarova, O. V., Khvostenko, E. V. (2014). Stabilisation of gummy gingerbread quality during storage. Eastern-European Journal of Enterprise Technologies, 2 (12 (68)), 138. https://doi.org/10.15587/1729-4061.2014.23775

Tapia, M. S., Alzamora, S. M., Chirife, J. (2007). Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation. Water Activity in Foods, 239–271. https://doi.org/10.1002/9780470376454.ch10

Bernard, F. G., Kermasha, S., Alli, I., Mulligan, C. N. (1999). Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition, 50 (3), 213–224. https://doi.org/10.1080/096374899101256

Calderón-Oliver, M., Ponce-Alquicira, E. (2022). The Role of Microencapsulation in Food Application. Molecules, 27 (5), 1499. https://doi.org/10.3390/molecules27051499

Shulga, O., Chorna, A., Kobylinskyi, S. (2017). Differential scanning calorimetry research of biodegradable films for confectionery and bakery products. Chemistry & Chemical Technology, 11 (4), 492–496. https://doi.org/10.23939/chcht11.04.492

Lee, D. S., Robertson, G. L. (2022). Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models. Journal of Food Processing and Preservation, 46 (3). https://doi.org/10.1111/jfpp.16335

Romano, R. C., Restuccia, C., Rutigliano, C. A. C., Spartà, S., Parafati, L., Barbagallo, R. N. et al. (2024). Effect of UV-C Treatment on Shelf Life of Soft Wheat Bread (Bun). Foods, 13 (6), 949. https://doi.org/10.3390/foods13060949

Starek-Wójcicka, A., Różyło, R., Niedźwiedź, I., Kwiatkowski, M., Terebun, P., Polak-Berecka, M. et al. (2022). Pilot study on the use of cold atmospheric plasma for preservation of bread. Scientific Reports, 12 (1). https://doi.org/10.1038/s41598-022-26701-1

Caggiano, G., Lopuzzo, M., Spagnuolo, V., Diella, G., Triggiano, F., D’Ambrosio, M. et al. (2022). Investigations on the Efficacy of Ozone as an Environmental Sanitizer in Large Supermarkets. Pathogens, 11 (5), 608. https://doi.org/10.3390/pathogens11050608

Yusof, S. C. M, Mohamad, A., Abdul Nasir, Mohd. H., George, C., Abdul Wahab, A. (2024). Determination of the microbiological quality and acceptance of selected irradiated perishable food products during storage. International Journal of Innovation and Industrial Revolution, 6 (19), 140–151. https://doi.org/10.35631/ijirev.619011

Hunter, D., Borelli, T., Beltrame, D. M. O., Oliveira, C. N. S., Coradin, L., Wasike, V. W. et al. (2019). The potential of neglected and underutilized species for improving diets and nutrition. Planta, 250 (3), 709–729. https://doi.org/10.1007/s00425-019-03169-4

Knez, M., Ranić, M., Gurinović, M. (2023). Underutilized plants increase biodiversity, improve food and nutrition security, reduce malnutrition, and enhance human health and well-being. Let’s put them back on the plate! Nutrition Reviews, 82 (8), 1111–1124. https://doi.org/10.1093/nutrit/nuad103

Hapon, S., Felbaba-Klushina, L., Hapon, Y. (2023). Poorly common vegetables and spicy-aromatic plants and their use in landscaping. Biology & ecology, 9 (1), 8–15. https://doi.org/10.33989/2023.9.1.290165

Shchetyna, S. (2023). Assessment of vegetable crop cultivation in open ground conditions in Ukraine. Balanced Nature Using, 3, 144–152. https://doi.org/10.33730/2310-4678.3.2023.287829

Kvasha, S., Andrei, P., Mancini, M. C., Vakulenko, V. (2024). Food security in Ukraine today’s conditions. International Journal of Food Sciences and Nutrition, 75 (6), 622–636. https://doi.org/10.1080/09637486.2024.2379825

Talucder, M. S. A., Ruba, U. B., Robi, Md. A. S. (2024). Potentiality of Neglected and Underutilized Species (NUS) as a future resilient food: A systematic review. Journal of Agriculture and Food Research, 16, 101116. https://doi.org/10.1016/j.jafr.2024.101116

Priss, O., Korchynskyy, I., Kryvko, Y., Korchynska, O. (2023). Leveraging Horseradish’s Bioactive Substances for Sustainable Agricultural Development. International Journal of Sustainable Development and Planning, 18 (8), 2563–2570. https://doi.org/10.18280/ijsdp.180828

Łukaszyk, A., Kwiecień, I., Kanik, A., Blicharska, E., Tatarczak-Michalewska, M., Białowąs, W. et al. (2025). Nutritional, Therapeutic, and Functional Food Perspectives of Kale (Brassica oleracea var. acephala): An Integrative Review. Molecules, 30 (21), 4214. https://doi.org/10.3390/molecules30214214

Thavarajah, D., Siva, N., Johnson, N., McGee, R., Thavarajah, P. (2019). Effect of cover crops on the yield and nutrient concentration of organic kale (Brassica oleracea L. var. acephala). Scientific Reports, 9 (1). https://doi.org/10.1038/s41598-019-46847-9

Cârlea, I., Tarkanyi, P., Lăcătuș, M., Bordean, D.-M., Rădulescu, L. (2025). Kale, a complementary, rich mineral food – a review. Journal of Agroalimentary Processes and Technologies, 2024 (30) (4), 497–502. https://doi.org/10.59463/japt.2024.2.53

Subedi, U., Raychaudhuri, S., Fan, S., Ogedengbe, O., Obanda, D. N. (2024). Fermenting kale (Brassica oleracea L.) enhances its functional food properties by increasing accessibility of key phytochemicals and reducing antinutritional factors. Food Science & Nutrition, 12 (8), 5480–5496. https://doi.org/10.1002/fsn3.4195

Khalid, W., Iqra, Afzal, F., Rahim, M. A., Abdul Rehman, A., Faiz ul Rasul, H., Arshad, M. S. et al. (2023). Industrial applications of kale (Brassica oleracea var. sabellica) as a functional ingredient: a review. International Journal of Food Properties, 26 (1), 489–501. https://doi.org/10.1080/10942912.2023.2168011

Duarte, C., Pinheiro, R., Mata, F., Pinto, E., Fernandes, Â., Vaz-Velho, M. (2025). Innovative fortified kale soup formulation designed for the elderly. International Journal of Gastronomy and Food Science, 41, 101216. https://doi.org/10.1016/j.ijgfs.2025.101216

De Oliveira, E., Bonfim, K., Aouada, F., Azeredo, H., Moura, M (2023). A sustainable approach on the potential use of kale puree in edible wraps. Applied Food Research, 3 (1), 100261. https://doi.org/10.1016/j.afres.2022.100261

Sikorska-Zimny, K., Beneduce, L. (2020). The glucosinolates and their bioactive derivatives in Brassica: a review on classification, biosynthesis and content in plant tissues, fate during and after processing, effect on the human organism and interaction with the gut microbiota. Critical Reviews in Food Science and Nutrition, 61 (15), 2544–2571. https://doi.org/10.1080/10408398.2020.1780193

Baenas, N., Marhuenda, J., García-Viguera, C., Zafrilla, P., Moreno, D. (2019). Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods. Foods, 8 (7), 257. https://doi.org/10.3390/foods8070257

Cartea, M. E., Velasco, P., Obregón, S., Padilla, G., de Haro, A. (2008). Seasonal variation in glucosinolate content in Brassica oleracea crops grown in northwestern Spain. Phytochemistry, 69 (2), 403–410. https://doi.org/10.1016/j.phytochem.2007.08.014

Sotelo, T., Velasco, P., Soengas, P., Rodríguez, V. M., Cartea, M. E. (2016). Modification of Leaf Glucosinolate Contents in Brassica oleracea by Divergent Selection and Effect on Expression of Genes Controlling Glucosinolate Pathway. Frontiers in Plant Science, 7. https://doi.org/10.3389/fpls.2016.01012

Lee, H.-H., Yang, S.-C., Lee, M.-K., Ryu, D.-K., Park, S., Chung, S.-O. et al. (2015). Effect of Developmental Stages on Glucosinolate Contents in Kale (Brassica oleracea var. acephala). Horticultural Science and Technology, 33 (2), 177–185. https://doi.org/10.7235/hort.2015.14017

Soundararajan, P., Kim, J. S. (2018). Anti-Carcinogenic Glucosinolates in Cruciferous Vegetables and Their Antagonistic Effects on Prevention of Cancers. Molecules, 23 (11), 2983. https://doi.org/10.3390/molecules23112983

Hahn, C., Müller, A., Kuhnert, N., Albach, D. (2016). Diversity of Kale (Brassica oleracea var. sabellica): Glucosinolate Content and Phylogenetic Relationships. Journal of Agricultural and Food Chemistry, 64 (16), 3215–3225. https://doi.org/10.1021/acs.jafc.6b01000

Bianchi, G., Picchi, V., Tava, A., Doria, F., Walley, P. G., Dever, L. et al. (2024). Insights into the phytochemical composition of selected genotypes of organic kale (Brassica oleracea L. var. acephala). Journal of Food Composition and Analysis, 125, 105721. https://doi.org/10.1016/j.jfca.2023.105721

Shafi, S., Mukherjee, G., Murtaza, I. (2022). Chemo profiling and antioxidant activity of different genotypes of Brassica oleracea var acephala grown across Kashmir in different environments. International Journal of Health Sciences, 4862–4877. https://doi.org/10.53730/ijhs.v6ns3.6983

Wang, Y., Miao, H., Zhang, F., Sun, B., Wang, Q. (2025). Seasonal Variation in Nutritional Substances in Varieties of Leafy Chinese Kale (Brassica oleracea var. alboglabra): A Pilot Trial. Agronomy, 15 (3), 671. https://doi.org/10.3390/agronomy15030671

Chowdhury, M., Kiraga, S., Islam, M. N., Ali, M., Reza, M. N., Lee, W.-H. et al. (2021). Effects of Temperature, Relative Humidity, and Carbon Dioxide Concentration on Growth and Glucosinolate Content of Kale Grown in a Plant Factory. Foods, 10 (7), 1524. https://doi.org/10.3390/foods10071524

Hahn, C., Müller, A., Kuhnert, N., Albach, D. C. (2023). A Cold Case – Glucosinolate Levels in Kale Cultivars Are Differently Influenced by Cold Temperatures. Horticulturae, 9 (9), 953. https://doi.org/10.3390/horticulturae9090953

Kim, S., Bok, G., Shin, J., Park, J. (2022). Effects of Photoperiod and Light Intensity on the Growth and Glucosinolates Content of Three Brassicaceae Species in a Plant Factory. Journal of Bio-Environment Control, 31 (4), 416–422. https://doi.org/10.12791/ksbec.2022.31.4.416

Ortega-Hernández, E., Antunes-Ricardo, M., Jacobo-Velázquez, D. A. (2021). Improving the Health-Benefits of Kales (Brassica oleracea L. var. acephala DC) through the Application of Controlled Abiotic Stresses: A Review. Plants, 10 (12), 2629. https://doi.org/10.3390/plants10122629

Yum, S. J., Yu, S. Y., Kim, S. M., Jeong, H. G. (2025). Antibiotic Resistance Genes and Microbiota in Brassica oleracea var. acephala Cultivated in South Korea: Potential for Resistance Transmission. Journal of Agricultural and Food Chemistry, 73 (3), 2156–2166. https://doi.org/10.1021/acs.jafc.4c11161

Korus, A., Słupski, J., Gębczyński, P., Banaś, A. (2014). Effect of preliminary processing and method of preservation on the content of glucosinolates in kale (Brassica oleracea L. var. acephala) leaves. LWT – Food Science and Technology, 59 (2), 1003–1008. https://doi.org/10.1016/j.lwt.2014.06.030

Wu, Y.-H., Lin, Y.-H., Wang, C.-Y. (2022). High hydrostatic pressure treatment induced microstructure changes and isothiocyanates biosynthesis in kale. Food Chemistry, 383, 132423. https://doi.org/10.1016/j.foodchem.2022.132423

Olsen, H., Aaby, K., Borge, G. I. A. (2009). Characterization and Quantification of Flavonoids and Hydroxycinnamic Acids in Curly Kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MSn. Journal of Agricultural and Food Chemistry, 57 (7), 2816–2825. https://doi.org/10.1021/jf803693t

Olsen, H., Aaby, K., Borge, G. I. A. (2010). Characterization, Quantification, and Yearly Variation of the Naturally Occurring Polyphenols in a Common Red Variety of Curly Kale (Brassica oleracea L. convar. acephala var. sabellica cv. ‘Redbor’). Journal of Agricultural and Food Chemistry, 58 (21), 11346–11354. https://doi.org/10.1021/jf102131g

Tomas, M., Zhang, L., Zengin, G., Rocchetti, G., Capanoglu, E., Lucini, L. (2021). Metabolomic insight into the profile, in vitro bioaccessibility and bioactive properties of polyphenols and glucosinolates from four Brassicaceae microgreens. Food Research International, 140, 110039. https://doi.org/10.1016/j.foodres.2020.110039

Liu, Z., Shi, J., Wan, J., Pham, Q., Zhang, Z., Sun, J. et al. (2021). Profiling of Polyphenols and Glucosinolates in Kale and Broccoli Microgreens Grown under Chamber and Windowsill Conditions by Ultrahigh-Performance Liquid Chromatography High-Resolution Mass Spectrometry. ACS Food Science & Technology, 2 (1), 101–113. https://doi.org/10.1021/acsfoodscitech.1c00355

Krzemińska, J., Kapusta-Duch, J., Smoleń, S., Kowalska, I., Słupski, J., Skoczeń-Słupska, R. et al. (2024). Iodine enriched kale (Brassica oleracea var. sabellica L.) – The influence of heat treatments on its iodine content, basic composition and antioxidative properties. PLOS ONE, 19 (6), e0304005. https://doi.org/10.1371/journal.pone.0304005

Olsen, H., Grimmer, S., Aaby, K., Saha, S., Borge, G. I. A. (2012). Antiproliferative Effects of Fresh and Thermal Processed Green and Red Cultivars of Curly Kale (Brassica oleracea L. convar. acephala var. sabellica). Journal of Agricultural and Food Chemistry, 60 (30), 7375–7383. https://doi.org/10.1021/jf300875f

Da Silva, A. S. L., Benevides, C. M. de J., Da Silva, H. B. M., Silva, M. V. L., Montes, S. de S., Souza, A. C. S. et al. (2023). Multivariate Analysis of the content of bioative compounds in kale (Brassica oleracea). Peer Review, 5 (13), 254–270. https://doi.org/10.53660/612.prw1709

Lafarga, T., Viñas, I., Bobo, G., Simó, J., Aguiló-Aguayo, I. (2018). Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica. Innovative Food Science & Emerging Technologies, 47, 412–420. https://doi.org/10.1016/j.ifset.2018.04.008

Khalid, W., Ikram, A., Nadeem, M. T., Arshad, M. S., Rodrigues, S. O., Pagnossa, J. P. et al. (2023). Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale). Journal of Food Processing and Preservation, 2023, 1–12. https://doi.org/10.1155/2023/2827547

Soja, J., Combrzyński, M., Oniszczuk, T., Biernacka, B., Wójtowicz, A., Kupryaniuk, K. et al. (2023). The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets. Molecules, 28 (4), 1835. https://doi.org/10.3390/molecules28041835

Korus, A., Lisiewska, Z. (2011). Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves. Food Chemistry, 129 (1), 149–154. https://doi.org/10.1016/j.foodchem.2011.04.048

Thavarajah, D., Lawrence, T., Powers, S., Jones, B., Johnson, N., Kay, J. et al. (2021). Genetic variation in the prebiotic carbohydrate and mineral composition of kale (Brassica oleracea L. var. acephala) adapted to an organic cropping system. Journal of Food Composition and Analysis, 96, 103718. https://doi.org/10.1016/j.jfca.2020.103718

Patel, P., Ganvit, S., Patel, N., Ahir, M. P., Rathod, H. (2025). Impact of Varying Planting Dates on Agronomic Performance and Quality of Kale Under South Gujarat’s Sub-Humid Climatic Conditions. Journal of Advances in Biology & Biotechnology, 28 (9), 614–625. https://doi.org/10.9734/jabb/2025/v28i92911

Abiya, A. A., Kupesa, D. M., Beesigamukama, D., Kassie, M., Mureithi, D., Thairu, D. et al. (2022). Agronomic Performance of Kale (Brassica oleracea) and Swiss Chard (Beta vulgaris) Grown on Soil Amended with Black Soldier Fly Frass Fertilizer under Wonder Multistorey Gardening System. Agronomy, 12 (9), 2211. https://doi.org/10.3390/agronomy12092211

Daryadar, M., Mairapetyan, K. H., Tovmasyan, A. H., Aleksanyan, J. S., Tadevosyan, A. H., Kalachyan, L. H. et al. (2019). Productivity of Leafy Green Vegetable Kale in Soilless Cultivation Conditions. Journal of Agricultural Science and Food Research, 10 (2). https://doi.org/10.35248/2593-9173.19.10.260

Bincader, S., Pongpisutta, R., Tiansawang, T., Khienman, S., Boonyaritthongchai, P., Phuntumart, V. et al. (2025). Brassica oleracea var. sabellica: A New Host of Agroathelia delphinii in Soilless Cultivation Systems in Central Thailand. Horticulturae, 11 (4), 411. https://doi.org/10.3390/horticulturae11040411

Silva, K. E., Correa, E. B., Silva, E. A., Pereira, W. E., Silva, J. C. P., Medeiros, F. H. V. (2022). Urban production of kale (Brassica oleracea var. acephala) in Brazil: survey of diseases and factors that contribute to their outbreak. Summa Phytopathologica, 48 (1), 17–24. https://doi.org/10.1590/0100-5405/194018

Leahu, A., Ropciuc, S., Ghinea, C. (2022). Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream. Applied Sciences, 12 (3), 1754. https://doi.org/10.3390/app12031754

Hasan, T., Thoo, Y. Y., Siow, L. F. (2023). Dairy-Free Alternatives for Frozen Dessert Application. ACS Food Science & Technology, 4 (1), 3–15. https://doi.org/10.1021/acsfoodscitech.3c00423

Pangastuti, D., Kurnia, P. (2024). Fat Content and Antioxidant Activity in Coconut Milk-Based Ice Cream with Cashew Milk Combination. Journal La Lifesci, 5 (4), 270–275. https://doi.org/10.37899/journallalifesci.v5i4.1450

Yahaya, L. E., Aroyeun, S. O., Adeyemi, E. A., Oloyede, A. A., Mokwunye, F. C., Aroyeun, H. E. et al. (2022). Proximate, antioxidants, microbiological and sensory profiles of cashew kernel/skimmed milk (CKM/SKM) ice cream blends during storage. African Journal of Food Science and Technology, 13 (5), 1–8. Available at: https://www.researchgate.net/publication/373171632_Proximate_antioxidants_microbiological_and_sensory_profiles_of_Cashew_kernelSkimmed_milk_CKM_SKM_ice_cream_blends_during_storage

Henden, Y., Gümüş, T., Kamer, D. D. A., Kaynarca, G. B., Yücel, E. (2024). Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert. Food Chemistry, 460, 140787. https://doi.org/10.1016/j.foodchem.2024.140787

Almena, A., Fryer, P. J., Bakalis, S., Lopez-Quiroga, E. (2020). Local and decentralised scenarios for ice-cream manufacture: A model-based assessment at different production scales. Journal of Food Engineering, 286, 110099. https://doi.org/10.1016/j.jfoodeng.2020.110099

Harfoush, A., Fan, Z., Goddik, L., Haapala, K. R. (2024). A review of ice cream manufacturing process and system improvement strategies. Manufacturing Letters, 41, 170–181. https://doi.org/10.1016/j.mfglet.2024.09.021

Matabura, V. V. (2023). Plant-Based Ice Cream: Processing, Composition and Meltdown Properties Analysis. Tanzania Journal of Science, 49 (2), 446–455. https://doi.org/10.4314/tjs.v49i2.15

Craig, W. J., Brothers, C. J. (2022). Nutritional Content of Non-Dairy Frozen Desserts. Nutrients, 14 (19), 4150. https://doi.org/10.3390/nu14194150

Pimentel, T. C., Gomes de Oliveira, L. I., Carvalho de Souza, R., Magnani, M. (2021). Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges. Trends in Food Science & Technology, 107, 381–388. https://doi.org/10.1016/j.tifs.2020.11.008

İşçimen, E. M., Aslan Türker, D. (2026). Comparative assessment of legume milks for plant-based ice cream: nutritional, functional, and technological aspects. Gıda, 51 (1), 1–12. https://doi.org/10.15237//gida.gd25110

Teh, Y., Dougherty, M. P., Camire, M. E. (2005). Frozen Blueberry‐soy Dessert Quality. Journal of Food Science, 70 (2). https://doi.org/10.1111/j.1365-2621.2005.tb07115.x

Özgeçen, A.B. (2025). Use of Hemp Seed Milk in Ice Cream and Its Effect on Physicochemical, Rheological, Bioactive and Sensorial Properties. Akademik Gıda, 23 (1), 1–11. https://doi.org/10.24323/akademik-gida.1697132

Mehmetoğlu, S., Tarakçi, Z. (2023). Investigation of The Physicochemical Properties of Propolis Added Ice Creams During Storage. Tekirdağ Ziraat Fakültesi Dergisi, 20 (2), 361–373. https://doi.org/10.33462/jotaf.1115182

Atalar, I., Kurt, A., Gul, O., Yazici, F. (2021). Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk. International Journal of Gastronomy and Food Science, 24, 100358. https://doi.org/10.1016/j.ijgfs.2021.100358

Atallah, A. A., Barakat, H. (2017). Preparation of Non-Dairy Soft Ice Milk with Soy Milk. Advances in Dairy Research, 5 (2). https://doi.org/10.4172/2329-888x.1000172

Beegum, P. P. S., Nair, J. P., Manikantan, M. R., Pandiselvam, R., Shill, S., Neenu, S. et al. (2021). Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream. Journal of Food Science and Technology, 59 (7), 2605–2616. https://doi.org/10.1007/s13197-021-05279-y

Akalın, H., Kınık, Ö., Şatır, G. (2024). Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects. Journal of Food Science and Technology, 61 (10), 1874–1883. https://doi.org/10.1007/s13197-024-05964-8

Zhang, W. (2024). Development of a novel ice cream with hemp milk based on chia seed mucilage as a stabiliser. [Master’s thesis; Massey University]. Available at: https://mro.massey.ac.nz/items/428b87d8-84f4-4910-bc05-d1c835af25a7

Ahsan, S., Zahoor, T., Hussain, M., Khalid, N., Khaliq, A., Umar, M. (2015). Preparation and quality characterization of soy milk based non-dairy ice cream. International Journal of Food and Allied Sciences, 1 (1), 25. https://doi.org/10.21620/ijfaas.v1i1.5

Dudarev, I., Shemet, V., Sydoruk, T., Andrushchenko, M., Semenov, A., Borusiewicz, A. et al. (2025). Physicochemical and Sensory Properties of Frozen Dessert Containing Soy Milk. Applied Sciences, 15 (21), 11455. https://doi.org/10.3390/app152111455

Phumsombat, P., Trisakwattana, K., Ittithanaput, N., Viwatanawatanakarn, N., Borompichaichartkul, C. (2024). Synbiotic and protein-enriched low-fat Sao Hai rice ice cream. Quality Assurance and Safety of Crops & Foods, 16 (1), 14–27. https://doi.org/10.15586/qas.v16isp1.1453

Yuliarti, O., Elise, N. X. T., Megan, L. K. Y., Chng Wan Yi, A., Min, K. W. (2025). Evaluation of the physicochemical and sensorial properties of coconut milk-soy protein-based ice cream. Food and Humanity, 4, 100557. https://doi.org/10.1016/j.foohum.2025.100557

Varathanathan, K., Piratheepan, S., Baskaranathan, N., Loganathan, T. (2025). Development of Cashew Rich Ice Cream: Ice Cream Incorporated with Cashew Nut Milk (Anacardium occidentale). Asian Journal of Dairy and Food Research. https://doi.org/10.18805/ajdfr.drf-521

Elsamani, M. O. (2016). Probiotics,Organoleptic and Physicochemical Properties of Vegetable Milk Based Bio-ice cream Supplemented with Skimmed Milk Powder. International Journal of Nutrition and Food Sciences, 5 (5), 361. https://doi.org/10.11648/j.ijnfs.20160505.17

Asres, A. M., Woldemariam, H. W., Gemechu, F. G. (2022). Physicochemical and sensory properties of ice cream prepared using sweet lupin and soymilk as alternatives to cow milk. International Journal of Food Properties, 25 (1), 278–287. https://doi.org/10.1080/10942912.2022.2032733

Ng, F. S. K., Chiang, J. H., Ng, G. C. F., Lee, C. S. H., Henry, C. J. (2023). Effects of proteins and fats on the physicochemical, nutritional and sensory properties of plant‐based frozen desserts. International Journal of Food Science & Technology, 58 (7), 3912–3923. https://doi.org/10.1111/ijfs.16493

Legassa, O. (2020). Ice cream nutrition and its health impacts. International Journal of Food and Nutritional Science, 7 (1), 19–27. Available at: https://www.researchgate.net/publication/360997458_International_Journal_of_Food_and_Nutritional_Science_Ice_Cream_Nutrition_and_Its_Health_Impacts

Roy, S., Hussain, S. A., Prasad, W. G., Khetra, Y. (2022). Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate. Applied Food Research, 2 (1), 100029. https://doi.org/10.1016/j.afres.2021.100029

Rolon, M. L., Bakke, A. J., Coupland, J. N., Hayes, J. E., Roberts, R. F. (2017). Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream. Journal of Dairy Science, 100 (7), 5217–5227. https://doi.org/10.3168/jds.2016-12379

Whelan, A. P., Vega, C., Kerry, J. P., Goff, H. D. (2008). Physicochemical and sensory optimisation of a low glycemic index ice cream formulation. International Journal of Food Science & Technology, 43 (9), 1520–1527. https://doi.org/10.1111/j.1365-2621.2007.01502.x

Syed, Q.A., Anwar, S., Shukat, R., Zahoor, T. (2018). Effects of different ingredients on texture of ice cream. Journal of Nutritional Health & Food Engineering, 8 (6). https://doi.org/10.15406/jnhfe.2018.08.00305

Tolve, R., Zanoni, M., Ferrentino, G., Gonzalez-Ortega, R., Sportiello, L., Scampicchio, M. et al. (2024). Dietary fibers effects on physical, thermal, and sensory properties of low-fat ice cream. LWT, 199, 116094. https://doi.org/10.1016/j.lwt.2024.116094

Şimşek, B., Gün, İ. (2021). Some physicochemical, rheological and sensory properties of flavored ice cream. Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 10 (2). https://doi.org/10.28948/ngumuh.911167

Khillari, S. A., Zanjad, P. N., Rathod, K. S., Raziuddin, M. (2007). Quality of low-fat ice cream made with incorporation of whey protein concentrate. Journal of Food Science and Technology, 44 (4), 391–393. Available at: https://www.researchgate.net/publication/287517105_Quality_of_low-fat_ice_cream_made_with_incorporation_of_whey_protein_concentrate

Mygdalia, A., Sfetsas, T., Dimitropoulou, G., Zioupou, S., Mitsopoulos, T., Lithoxopoulos, P. et al. (2023). Recipe for Brown Rice Milk-based Vegan Ice Cream. Asian Food Science Journal, 22 (4), 33–39. https://doi.org/10.9734/afsj/2023/v22i4629

Kot, A., Barańska, A., Kamińska-Dwórznicka, A. (2020). Study of the properties of vegan ice cream based on almond drink. Zeszyty Problemowe Postępów Nauk Rolniczych, 600, 21–30. https://doi.org/10.22630/zppnr.2020.600.3

Chonlatarn, T., Pinsirodom, P. (2025). Physicochemical properties and melting behavior of coconut milk ice cream with Melinjo (Gnetum gnemon Linn.) leaves incorporation. Journal of Food Health and Bioenvironmental Science, 18 (3), 251–260. Available at: https://li01.tci-thaijo.org/index.php/sdust/article/view/266918

Blanco-Gutiérrez, I., Varela-Ortega, C., Manners, R. (2020). Evaluating Animal-Based Foods and Plant-Based Alternatives Using Multi-Criteria and SWOT Analyses. International Journal of Environmental Research and Public Health, 17 (21), 7969. https://doi.org/10.3390/ijerph17217969