Область научных интересов: система менеджмента пищевой безопасности (ХАССП)
Основные публикации:
Boltenko Yu. A., Myachikova N. I., Binkovskaya O. V., Semchenko I. V., Zinoveva I. G. Multiparameter method of controlling the rheological characteristics of the dough after kneading // J. Fundam. Appl. Sci. – 2017. – 9(1S). – P. 1239-1246.
Boltenko Yu. A., Myachikova N. I., Binkovskaya O. V., Korotkikh I. Yu., Zinoveva I. G. The influence of water content on wheat dough in changing the rheological characteristics and quality of the finished product // International Journal Of Pharmacy & Technology. – June 2016. – P. 14121-14128.
Remnev A.I., Myachikova N.I., Binkovskaya O. V., Korotkikh I. Yu., Boltenko Yu. A. The methodology of the analysis and synthesis of rational choice recipes of cooking dishes // Eurasian Journal of Biosciences. – 2019. – Vol. 13, № 2. – P. 1115-1119.
Boltenko Yu. A., Myachikova N.I., Binkovskaya O. V., Remnev A. I., Semchenko I. V. Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough // Eurasian Journal of Biosciences. – 2019. – Vol. 13, № 2. – P. 1067-1070.
Myachikova N., Binkovskaya O., Boltenko Yu., Korotkyh I. Study of Nitrogen-Containing Substances of Powdered Semi-Finished Product from Cultivated Mushrooms Pleurotus Ostreatus // Advances in Biological Sciences Research. 1st International Symposium Innovations in Life Sciences (ISILS 2019). – 2019. – Vol. 7. – P. 207-211.
Remnev A. I., Myachikova N. I., Binkovskaya O. V., Boltenko Yu. A., Korotkikh I. Yu. Bending technology for monometallic finned pipes heat exchange systems of a wide range of application // Journal of Advanced Research in Dynamical and Control System. – 2020. – Vol. 12, Issue 6. – P. 664-671.
Myachikova N. I., Boltenko Yu. A., Binkovskaya O. V., Remnev A. I., Zinoveva I. G., Research of factors affecting the formation of technological properties of Pleurotus ostreatus mushrooms // International journal of pharmaceutical research. – 2020. – Volume 12, Issue 2. – Р. 1612-1618.
Кролевец А.А., Мячикова Н.И., Биньковская О.В., Глотова С.Г., Семичев К.М., Мамаева Е.М. Наноструктурированный тиамин и его применение при продуктах функциональных продуктов питания // Товаровед продовольственных товаров. – 2020. – №7 (192). – С. 50-60.
Кролевец А.А., Мячикова Н.И., Биньковская О.В., Глотова С.Г., Семичев К.М., Мамаева Е.М. Наноструктурированный элеутерококк и его использование при производстве мармелада // Товаровед продовольственных товаров. – 2020. – №9(194). – С. 17-21.
