Прісс Олеся Петрівна

Таврійський державний агротехнологічний університет імені Дмитра Моторного, Україна
Доктор технічних наук, професор, завідувач кафедри
Кафедра харчових технологій та готельно-ресторанної справи

Scopus Author ID: 57190429577
Researcher ID: M-7560-2018
Google Scholar profile: link
ORCID ID: https://orcid.org/0000-0002-6395-4202

Selected Publications:

  1. Priss, O. (2023). The Development of the World Economy and the Impact of the Global Food Crisis 2022-2023. Economic Affairs, 68 (1s). doi: https://doi.org/10.46852/0424-2513.1s.2023.5

  2. Iryna, B., Omoanghe S., I., Alina, K., Nina, B., Maryna, S., Volodymyr, K., Olena, K., Iryna, I., Olesya, P., Oleksandr, T., Serhii, M., Serhii, C. (2022). Mushroom fruiting body yield and morphological characteristics from different strains of Pleurotus eryngii. Journal of Applied Biology & Biotechnology. doi: https://doi.org/10.7324/jabb.2021.100101

  3. Bandura, I., Isikhuemhen, O. S., Kulyk, A., Bisko, N. A., Serdyuk, M., Khareba, V., Khareba, O., Ivanova, I., Priss, O., Tsyz, O., Makohon, S., Chausov, S. (2021). Biology and Nutritional Contents in the Culinary-Medicinal Milky White Mushroom, Calocybe indica (Agaricomycetes), during Cultivation Involving Casing and Scratching Treatments. International Journal of Medicinal Mushrooms, 23 (12), 53–63. doi: https://doi.org/10.1615/intjmedmushrooms.2021040535

  4. Burdina, I., Priss, O. (2016). Effect of the Substrate Composition on Yield and Quality of Basil (Ocimum basilicumL.). Journal of Horticultural Research, 24 (2), 109–118. doi: https://doi.org/10.1515/johr-2016-0027

  5. Osokina, N., Liubych, V., Novak, L., Pushkarova-Bezdil, T., Priss, O., Verkholantseva, V., Hryhorenko, O., Pusik, V., Pusik, L. (2018). Elucidation of the mechanism that forms breadbaking properties of the spelt grain. Eastern-European Journal of Enterprise Technologies, 2 (11 (92)), 39–47. doi: https://doi.org/10.15587/1729-4061.2018.126372

  6. Priss, O., Kalytka, V. V. (2015). Effect of heat treatment with antioxidants on oxygen radical scavenging during storage of zucchini squash. Eastern-European Journal of Enterprise Technologies, 6 (10 (77)), 47–53. doi: https://doi.org/10.15587/1729-4061.2015.56188

  7. Priss, O., Yevlash, V., Zhukova, V., Kiurchev, S., Verkholantseva, V., Kalugina, I., Kolesnichenko, S., Salavelis, A., Zolovska, O., Bandurenko, H. (2017). Effect of abiotic factors on the respiration intensity of  fruit vegetables during storage. Eastern-European Journal of Enterprise Technologies, 6 (11 (90)), 27–34. doi: https://doi.org/10.15587/1729-4061.2017.117617