Artur Mykhalevych
5PUBLICATIONS
4CO-AUTHORS
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Publications (5)
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|Jul 12, 2025
The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate.Artur Mykhalevych, Galyna Polishchuk, Agata Znamirowska-Piotrowska
|Aug 10, 2024
The potential of using curcumin in dairy and milk-based products-A review.Magdalena Buniowska-Olejnik, Artur Mykhalevych, Jakub Urbański
|Jan 11, 2024
The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey.Artur Mykhalevych, Magdalena Buniowska-Olejnik, Galyna Polishchuk
|Apr 13, 2023
Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators.Magdalena Buniowska-Olejnik, Artur Mykhalevych, Galyna Polishchuk
|Oct 14, 2022
β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review.Artur Mykhalevych, Galyna Polishchuk, Khaled Nassar
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