Maria Paska

Lviv State University of Physical Culture named after I. Bobersky, Ukraine
Doctor of Veterinary Sciences, Professor, Academician of the Academy of Sciences of Ukraine
Department of Hotel and Restaurant Business

Scopus ID: 57190424788
Researcher ID: I-6043-2017
Scholar profile: link

Selected Publications:

  1. Bal-Prylypko, L., Yancheva, M., Paska, M., Ryabovol, M., Nikolaenko, M., Israelian, V., Pylypchuk, O., Tverezovska, N., Kushnir, Y., Nazarenko, M. (2022). The study of the intensification of technological parameters of the sausage production process. Potravinarstvo Slovak Journal of Food Sciences, 16, 27–41. doi:

  2. 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. doi:

  3. Bondar, M., Solomon, A., Fedak, N., Paska, M., Hotvianska, A., Polozhyshnikova, L., Mironov, D., Kushch, L. (2021). Improving marshmallow production technology by adding the fruit and vegetable paste obtained by low-temperature concentration. Eastern-European Journal of Enterprise Technologies, 5 (11 (113)), 43–50. doi:

  4. Zahorulko, A., Zagorulko, A., Yancheva, M., Ponomarenko, N., Tesliuk, H., Silchenko, E., Paska, M., Dudnyk, S. (2020). Increasing the efficiency of heat and mass exchange in an improved rotary film evaporator for concentration of fruit-and-berry puree. Eastern-European Journal of Enterprise Technologies, 6 (8 (108)), 32–38. doi:

  5. Paska, M., Konokh, A., Kiptenko, V., Bodnar, S. (2021). The Influence of the Third Parties Organizations Activities on the Efficiency of the Tourism Services Market Entities. Lecture Notes in Networks and Systems, 731–741. doi:

  6. Paska, M., Drachuk, U., Masliichuk, O., Vovk, V. (2017). Determining the effect of lupin flour and inula on the flow of metabolic processes in the organism. Eastern-European Journal of Enterprise Technologies, 5 (11 (89)), 34–39. doi:

  7. Markovych, I., Paska, M., Basarab, I. (2016). Elaboration of production technology of semi-smoked sausages using lentil flour, thyme and juniper. EUREKA: Life Sciences, 4, 3–8. doi: