Larysa Bal-Prylypko

National University of Life and Environmental Sciences of Ukraine, Ukraine
Doctor of Technical Sciences, Professor
Department of Technologies of Meat, Fish and Marine Products

Scopus profile: link
Researcher ID: ССО-5658-2022
ID ORCID: https://orcid.org/0000-0002-9489-8610

Selected Publications:

  1. Naumenko, O., Нetmаn, I., Chyzh, V., Gunko, S., Bal-Prylypko, L., Bilko, M. et al. (2023). Improving the quality of wheat bread by enriching teff flour. Eastern-European Journal of Enterprise Technologies, 3 (11 (123)), 33–41. https://doi.org/10.15587/1729-4061.2023.279286 

  2. 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 

  3. Bal-Prylypko, L., Nikolaenko, M., Volkhova, T., Holembovska, N., Tyshchenko, L., Ivaniuta, A. et al. (2023). The study of functional and technological properties of vegetarian ice cream. Potravinarstvo Slovak Journal of Food Sciences, 17, 110–121. https://doi.org/10.5219/1798 

  4. Bal-Prylypko, L., Cherednichenko, O., Stepasyuk, L., Titenko, Z. (2023). Profit as a main factor in forecasting agricultural business development. IOP Conference Series: Earth and Environmental Science, 1150 (1), 012008. https://doi.org/10.1088/1755-1315/1150/1/012008 

  5. Samoilichenko, O., Priadko, O., Mokiichuk, V., Pashchenko, N., Bal-Prylypko, L., Slyva, Y. et al. (2022). The impartiality of conformity assessment bodies is an integral component of the food safety management system. Potravinarstvo Slovak Journal of Food Sciences, 16, 765–776. https://doi.org/10.5219/1784 

  1. Mushtruk, M., Bal-Prylypko, L., Slobodyanyuk, N., Boyko, Y., Nikolaienko, M. (2022). Design of Reactors with Mechanical Mixers in Biodiesel Production. Advances in Design, Simulation and Manufacturing V, 197–207. https://doi.org/10.1007/978-3-031-06044-1_19 

  2. Bal-Prylypko, L., Yancheva, M., Paska, M., Ryabovol, M., Nikolaenko, M., Israelian, V. et al. (2022). The study of the intensification of technological parameters of the sausage production process. Potravinarstvo Slovak Journal of Food Sciences, 16, 27–41. https://doi.org/10.5219/1712 

  1. Cherednichenko, O., Bal-Prylypko, L., Paska, M., Nikolaenko, M. (2021). Expediency of creation of technology of production of meat products of long term of storage of the combined structure. IOP Conference Series: Earth and Environmental Science, 723 (3), 032086. https://doi.org/10.1088/1755-1315/723/3/032086 

  2. Kos, T., Kuznietsova, I., Sheiko, T., Khomichak, L., Bal-Prylypko, L., Vasyliv, V. et al. (2021). Improving the method of determining the mass fraction of magnesium carbonate and the study of the chemical composition of carbonate rocks for the effective conduct of the technological process of sugar production. Potravinarstvo Slovak Journal of Food Sciences, 15, 901–916. https://doi.org/10.5219/1620 

  1. Kos, T., Kuznietsova, I., Sheiko, T., Khomichak, L., Kambulova, Y., Bal-Prylypko, L. et al. (2021). An improved method for determining the mass fraction of calcium carbonate in the carbonate bedrock. Potravinarstvo Slovak Journal of Food Sciences, 15, 877–890. https://doi.org/10.5219/1591