Viktoriia Yevlash

State Biotechnological University, Ukraine
Doctor of Technical Sciences, Professor
Department of Chemistry, Biochemistry, Microbiology and Nutrition Hygiene

Scopus profile: link
Researcher ID: Y-6365-2018
ID ORCID: https://orcid.org/0000-0001-7479-1288

Selected Publications:

  1. Tsykhanovska, I., Lazarieva, T., Yevlash, V., Gazzavi-Rogozina, L., Kudin, D. (2025). Optimization of the prescription composition of cupcakes enriched with the food additive of the combined composition. ScienceRise, 1, 124–135. https://doi.org/10.21303/2313-8416.2025.003749 
  2. Islamova, G., Utebaeva, A., Yevlash, V., Shingisov, A., Kanseitova, E. (2025). Development of technology for functional combined meat cutlets “Turkestan” enriched with tomato pomace powder. Eastern-European Journal of Enterprise Technologies, 1 (11 (133)), 71–81. https://doi.org/10.15587/1729-4061.2025.323381 
  3. Evlash, V. V., Potapov, V. O., Piliugina, I. S., Petrenko, O. V., Bilyi, D. V., Osetskyi, O. I., Sevastianov, S. S. (2024) Influence of the drying process of Jerusalem artichoke by cryosublimation fractionation on inulin content. Journal of Chemistry and Technologies, 32 (4), 1063–1072. https://doi.org/10.15421/jchemtech.v32i4.316150 
  4. Utebaeva, A., Yevlash, V., Gabrilyants, E., Abish, Z., Aitbayeva, A. (2024). Development of kefir product with Bifidobacterium animalis subsp. lactis (BB-12) activated by Sanguisorba officinalis L. extract. Eastern-European Journal of Enterprise Technologies, 5 (11 (131)), 6–15. https://doi.org/10.15587/1729-4061.2024.312708 
  5. Demydova, A., Yevlash, V., Аksonova, O., Priss, O. (2023). Study of ways to reduce the viscosity of sunflower lecithin. Food Science and Technology, 17 (1). https://doi.org/10.15673/fst.v17i1.2557 
  6. Osetskyi, O., Sevastianov, S., Yevlash, V., Potapov, V., Piliugina, I., Bilyi, D. (2023). Low-Temperature Extraction of Lipid Fractions from Vegetable Raw Materials Using Liquefied Freons. Problems of Cryobiology and Cryomedicine, 33 (1), 38–49. https://doi.org/10.15407/cryo33.01.038 
  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