Kharkiv State University of Food Technology and Trade, Ukraine
Doctor of Technical Sciences, Professor
Department of Technologies of Processing of Fruits, Vegetables and Milk

Scopus profile: link
Researcher ID: H-4359-2018
Google Scholar profile: link
ID ORCID: http://orcid.org/0000-0003-3440-0451

Selected Publications:

1. Pavlyuk, R., Pogarskaya, V., Pogarskiy, A., Dudnyk, E., Loseva, S. (2019). Investigation of cryomechanochemistry processes in the development of nanotechnologies of supplements prepared from chlorofill containing vegetables and discovery of hidden chlorophyll forms. Eastern-European Journal of Enterprise Technologies, 6 (11 (102)), 57–65. doi: http://doi.org/10.15587/1729-4061.2019.185215 
   
   
2. Pavlyuk, R., Pogarskaya, V., Balabai, E., Pogarskiy, A., Stukonozhenko, T. (2019). Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants. Eastern-European Journal of Enterprise Technologies, 3 (11 (99)), 13–22. doi: http://doi.org/10.15587/1729-4061.2019.169646 
   
   
3. Pavlyuk, R., Pogarska, V., Mikhaylov, V., Bessarab, O., Radchenko, L., Pogarskiy, A. et. al. (2018). The study of bas complex in chlorophyll­containing vegetables and development of health­improving nanoproducts by a deep processing method. Eastern-European Journal of Enterprise Technologies, 2 (11 (92)), 48–56. doi: http://doi.org/10.15587/1729-4061.2018.127158 
   
   
4. Pavlyuk, R., Pogarska, V., Kakadii, I., Pogarskiy, A., Stukonozhenko, T. (2017). Influence of the processes of steam-thermal cryogenic treatment and mechanolysis on biopolymers and biologically active substances in the course of obtaining health promoting nanoproducts. Eastern-European Journal of Enterprise Technologies, 6 (11 (90)), 41–47. doi: http://doi.org/10.15587/1729-4061.2017.117654 
   
   
5. Pavlyuk, R., Pogarska, V., Yurieva, O., Skripka, L., Abramova, T. (2016). Technology of healthy processed cheese products without melting salts with the use of freezing and non-fermentative catalysis. Eastern-European Journal of Enterprise Technologies, 5 (11 (83)), 51–61. doi: http://doi.org/10.15587/1729-4061.2016.81415 
   
   
6. Pavlyuk, R., Pogarska, V., Radchenko, L., Tauber, R. D., Timofeyeva, N. (2016). Deep processing of carotene-containing vegetables and obtaining nanofood with the use of equipment of new generation. Eastern-European Journal of Enterprise Technologies, 4 (11 (82)), 36–43. doi: http://doi.org/10.15587/1729-4061.2016.76232 
   
   
7. Pavlyuk, R., Pogarska, V., Kotuyk, Т., Pogarskiy, A., Loseva, S. (2016). The influence of mechanolysis on the activaton of nanocomplexes of heteropolysaccharides and proteins of plant biosystems in developing of nanotechnologies. Eastern-European Journal of Enterprise Technologies, 3 (11 (81)), 33–40. doi: http://doi.org/10.15587/1729-4061.2016.70996 
   
   
8. Pavlyuk, R., Pogarska, V., Timofeyeva, N., Bilenko, L., Stukonozhenko, T. (2016). Exploring the processes of cryomechanodestruction and mechanochemistry when devising nano-technologies for the frozen carotenoid plant supplements. Eastern-European Journal of Enterprise Technologies, 6 (11 (84)), 39–46. doi: http://doi.org/10.15587/1729-4061.2016.86968 
   
   
9. Pavlyuk, R., Pogarska, V., Balabai, K., Pavlyuk, V., Kotuyk, Т. (2016). The effect of cryomechanodestruction on activation of heteropolysaccaride-protein nanocomplexes when developing nanotechnologies of plant supplements. Eastern-European Journal of Enterprise Technologies, 4 (11 (82)), 20–28. doi: http://doi.org/10.15587/1729-4061.2016.76107