Iryna Tsykhanovska

ERI “Ukrainian Engineering Pedagogics Academy” of V. N. Karazin Kharkiv National University, Ukraine
Doctor of Technical Sciences, Professor
Department of Food Technology, Light Industry and Design

Scopus profile: link
Researcher ID: AAF-6894-2021
ID ORCID: https://orcid.org/0000-0002-9713-9257

Selected Publications:

  1. Riabchykov, M., Sychov, Y., Alexandrov, A., Tsykhanovska, I., Korolyova, N. (2024). Strength of porous materials filled with nanocomponents based on divalent and trivalent ferrum. Procedia Structural Integrity, 59, 259–264. https://doi.org/10.1016/j.prostr.2024.04.037 

  2. Kupriyanov, O., Hrinchenko, H., Dichev, D., Bondarenko, T., Tsykhanovska, I. (2024). Generating Flexible Manufacturing System Cycle Diagrams with Petri Net. Information Technology for Education, Science, and Technics, 270–281. https://doi.org/10.1007/978-3-031-71801-4_20 

  3. Tsykhanovska, I., Stabnikova, O., Oliinyk, S., Lazarieva, T., Gubsky, S. (2024). Сombined food additive based on iron oxide nanoparticles and кombu in a rye-wheat bread technology. Ukrainian Food Journal, 13 (3), 576–596. https://doi.org/10.24263/2304-974x-2024-13-3-10 

  4. Tsykhanovska, I., Stabnikova, O., Riabchykov, M., Lazarieva, T., Korolyova, N. (2024). Effect of Partial Replacement of Wheat Flour by Flour from Extruded Sunflower Seed Kernels on Muffins Quality. Plant Foods for Human Nutrition, 79 (4), 769–778. https://doi.org/10.1007/s11130-024-01232-4 

  5. Tsykhanovska, I., Lazarieva, T., Stabnikova, O., Kupriyanov, O., Litvin, O., Yevlash, V. (2023). Potential benefits of functional antianemic energy bars. Ukrainian Food Journal, 12 (4), 578–598. https://doi.org/10.24263/2304-974x-2023-12-4-7 

  6. Riabchykov, M., Tsykhanovska, I., Alexandrov, A. (2023). Justification of technologies for the synthesis of mineral nanoparticles for the creation of magnetic smart textile. Journal of Materials Science, 58 (16), 7244–7256. https://doi.org/10.1007/s10853-023-08463-x

  7. Tsykhanovska, I., Riabchykov, M., Alexandrov, O., Evlash, V., Bryzytska, O., Gubsky, S. et al. (2023). Physico-Chemical Studies of the Interaction Mechanism of Double and Trivalent Iron Double Oxide Nano-Particles with Serpin Protein Ovalbumin and Water. Chemistry & Chemical Technology, 17 (3), 481–494. https://doi.org/10.23939/chcht17.03.481

  8. Riabchykov, M., Furs, T., Alexandrov, A., Tsykhanovska, I., Hulai, O., Shemet, V. (2023). Specified Parameters in Designing Porous Materials Using Magnetic Nanotechnologies. Journal of Engineering Sciences, 10 (2), C56–C62. https://doi.org/10.21272/jes.2023.10(2).c7

  9. Tsykhanovska, I., Yevlash, V., Tovma, L., Adamczyk, G., Alexandrov, A., Lazarieva, T., Blahyi, O. (2023). Flour from Sunflower Seed Kernels in the Production of Flour Confectionery. Bioconversion of Wastes to Value-Added Products, 129–167. https://doi.org/10.1201/9781003329671-5

  10. Tsykhanovska, I., Tovma, L., Yevlash, V., Lazarieva, T., Blahyi, O., Alexandrov, A. et al. (2023). Development of technology of crackers wuth increased food value to improve the food supply to military servants during a special period. Eastern-European Journal of Enterprise Technologies, 2 (11 (122)), 24–37. https://doi.org/10.15587/1729-4061.2023.276429

  11. Tsykhanovska, I., Tovma, L., Lazarieva, T., Blahyi, O., Alexandrov, A., Riabchykov, M. et al. (2023). Improving the quality of rye-wheat bread enriched with flour from extruded kernels of sunflower seeds for food supplies to military personnel. Eastern-European Journal of Enterprise Technologies, 1 (11 (121)), 50–59. https://doi.org/10.15587/1729-4061.2023.273933

  12. Trishch, R., Nechuiviter, O., Dyadyura, K., Vasilevskyi, O., Tsykhanovska, I., Yakovlev, M. (2021). Qualimetric method of assessing risks of low quality products. MM Science Journal, 2021 (4), 4769–4774. https://doi.org/10.17973/mmsj.2021_10_2021030

  13. Trishch, R., Cherniak, O., Kupriyanov, O., Luniachek, V., Tsykhanovska, I. (2021). Methodology for multi-criteria assessment of working conditions as an object of qualimetry. Engineering Management in Production and Services, 13 (2), 107–114. https://doi.org/10.2478/emj-2021-0016

  14. Tsykhanovska, I., Yevlash, V., Alexandrov, A., Alibekov, R. (2021). Influence of the mineral food nanoadditive “Magnetofood” on the quality indicators of whipped confectionery products. BIO Web of Conferences, 30, 01022. https://doi.org/10.1051/bioconf/20213001022

  15. Tsykhanovska, I., Stabnikova, O., Alexandrov, O., Trishch, R., Blagiy, O. (2021). Functional and technological properties of food nanoadditive based of double oxide of bi- and trivalent iron in lyophilic colloidal dispersed systems. Ukrainian Food Journal, 10 (4), 707–716. https://doi.org/10.24263/2304-974x-2021-10-4-6