Olena Bilyk

National University of Food Technologies, Kyiv, Ukraine
PhD, Professor
Department of Bakery and Confectionary Goods Technology

Scopus ID: 57189379639
Researcher ID: M-6190-2018
Google Scholar profile: link
ORCID ID: http://orcid.org/0000-0003-3606-1254

Selected Publications:

  1. Podolchak, N., Bilyk, O., Karkovska, V., Tsygylyk, N., Vesolovska, M. (2023). Methods for assessing emotional intelligence: Prospects for application in public administration in Ukraine. Problems and Perspectives in Management, 21 (2), 503–516. doi: https://doi.org/10.21511/ppm.21(2).2023.47

  2. Bilyk, O., Stabnikov, V., Vasheka, O., Bondarenko, Y., Kochubei-Lytvynenko, O. (2022). Effect of complex baking improver on prolonging freshness of bakery products with reduced salt content. Ukrainian Food Journal, 11 (4), 601–615. doi: https://doi.org/10.24263/2304-974x-2022-11-4-9

  3. Bilyk, O., Kochubei-Lytvynenko, O., Bondarenko, Y., Burchenko, L., Fain, A. (2021). Determining the effect of a multicomponent mixture on the quality of pastry products containing a mixture of germinated grains. Eastern-European Journal of Enterprise Technologies, 6 (11 (114)), 32–42. doi: https://doi.org/10.15587/1729-4061.2021.246273

  4. Samiilenko, S., Bondar, V., Piddubnyi, V., Bilyk, O., Shutyuk, V., Fedoriv, V. (2021). Thermodynamic analysis of the thermal-technological complex of sugar production: criteria for energy efficiency of an enterprise. Eastern-European Journal of Enterprise Technologies, 3 (8 (111)), 6–13. doi: https://doi.org/10.15587/1729-4061.2021.235081

  5. Bilyk, O., Khalikova, E., Shevchenko, A., Kochubei-Lytvynenko, O., Bondarenko, Y., Fain, A. (2020). Effect of the complex improver on consumer properties of bakery products. Ukrainian Food Journal, 9 (1), 148–158. doi: https://doi.org/10.24263/2304-974x-2020-9-1-13

  6. Bilyk, O., Bondarenko, Y., Kochubei-Lytvynenko, O., Khalikova, E., Fain, A. (2019). Studying the effect of the integrated bread baking improver “Mineral Freshness Super” on consumer properties of wheat bread. Eastern-European Journal of Enterprise Technologies, 2 (11 (98)), 65–72. doi: https://doi.org/10.15587/1729-4061.2019.162671

  7. Bilyk, O., Drobot, V., Bondarenko, Y., Halikova, E. (2017). Investigation of bran loaves staling for the use of complex baking improver “Freshness.” EUREKA: Life Sciences, 3, 30–34. doi: https://doi.org/10.21303/2504-5695.2017.00357