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. Tsykhanovska, I., Stabnikova, O., Dorohovich, V., Lytvyn, O., Hetman, P. (2025). Meat cutlets with iron oxide nanoparticles and alga Laminaria japonica. Ukrainian Food Journal, 14 (2), 238–258. https://doi.org/10.24263/2304-974x-2025-14-2-5 
  2. 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 
  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. 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 
  5. 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 
  6. 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 
  7. 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