Tetiana Stepanova

PhD of Technical Science, Technology of Nutrition Department, Sumy National Agrarian University

Research profile (Orcid, Google Scholar, Scopus authors, etc.):

ORCID: https://orcid.org/0000-0002-9392-3773

Scopus: https://www.scopus.com/authid/detail.uri?authorId=57218884534

ResearcherID: https://www.webofscience.com/wos/author/rid/U-4034-2018

Google Scholar: https://scholar.google.com.ua/citations?user=juQR-IgAAAAJ&hl=ru

Academic titles:

PhD of Technical Science from the specialty “Food Technology”

Associate Professor of the Technology of Nutrition Department

Publications included in Web of Science and Scopus

  1. Kondratiuk N.V., Pyvovarov Ye.P., Stepanova T.M. (2018). Investigation of the films based on the uronate polysaccharides by the method of differential scanning calorimetry. Food Science and Technology. 12(3), 34-39. doi.org/10.15673/fst.v12i3.1037
  2. Sklyar Т.V., Lavrentyeva K.V., Lyholat О.А., Kondratjuk N.V., Stepanova Т.М. (2020). Monitoring the spread of antibiotic-resistant strains of sanitary-indicative microflora in market meat and dairy products, Journal of chemistry and technologies, 28(1), pp. 55-68.
  3. Stepanova, T.M., Prymenko, V.H. & Helikh, A.O. (2021). Influence of Se-Lactoalbumin on functional and technological properties of selenium-proten dietary supplements. Journal of chemistry and technologies, 29(1), 164-172.
  4. Nan H., Stepanova T.M., Li Bo., Kondratiuk, N.V. & Sylchuk, T.A. (2021). Effect of different particle sizes of Agaricus bisporus and soybean oil on rheological properties, moisture distribution and micrstructure of chicken batters, Journal of chemistry and technologies, 29(2), 342-352.
  5. Nan H., Stepanova T.M., Li Bo. & Kondratiuk, N.V. (2021). Effect of Agaricus bisporus on gel properties and microctructure of chicken batters, Journal of Hygienic Engineering and Design, 36, 170-178.
  6. Nan H., Zhou H., Stepanova T., Li Bo. & Kondratiuk, N. (2022). Effects of Agaricus bisporus alone or in combination with soybean oil or water as fat substitutes on gel properties, rheology, water distribution, and microstructure of chicken batters, Food Science and Technology, 42, e116121. https://www.scielo.br/j/cta/a/S4K8583KBYyMSPWTxTFXSmm/?lang=en
  7.  Nan H., Stepanova T.M., Li Bo., Kondratiuk N.V. & Nie Y. (2022). Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein. International Journal of Food Science and Technology, 57(8), pp. 5532–5541
  1. Feifei, S., Kryzhska, T. A., Yan, L., Zhenhua, D., Danylenko, S. H., Stepanova, T. M., & Koshel, O. Y. (2022). Effects of different natural food coloring additions on the quality of chicken sausage. Journal of Chemistry and Technologies, 30(2). https://doi.org/10.15421/jchemtech.v30i2.244538

Professional publications and publications entered into scientometric databases:

  1. Quantum-chemical modeling of molecular complexes structures in the system of Uronate polysaccharides-Ca 2+ / Stepanova T., Kondratjuk N., Pivovarov Ye., Toloshnyi D. // Bulletin of the National Technical University KhPI. Ser.: Innovation researches in students’ scientific work. 2018, 2(26), 71-77. doi.org/10.20998/2413-4295.2018.26.35
  2. Analysis of innovative technologies of hydrogels from urinate polysaccharides and biodegradable films on their basis / Stepanova T., Kondratjuk N., Chernushenko О. // Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies. 2019, 21(91), 100-103. doi.org/10.32718/nvlvet-f9117.
  3. Theoretical reasoning of the hydrogels development based on uronate polysaccharides / Stepanova T., Kondratjuk N., Pivovarov Ye. // Scientific notes of V.I. Vernadsky Tavria National University. Series: Technical Sciences. 2019, 30(69), 158-161.
  4. Study of organoleptic and technological properties of fish maffins with addition of pearly powder / Stepanova T., Kondratjuk N., Shen Y. // Bulletin of the National Technical University KhPI. Ser.: Innovation researches in students’ scientific work. 2019, 15(1340), 3-8. doi:10.20998/2220-4784.2019.15.01.
  5. Kondratiuk, N., Stepanova T., Haijuan N., & Suprunenko K. (2019). Prospects of cultivated mushrooms use in technology of sausages. Bulletin of NTU. Series: New solutions in modern technologies. 2, 75–80
  6. Stepanova, Т.М & Kondratjuk N.V. (2020). Scientific aspects of food products technology based on alginate and pectin uronic acids, Sumy: Sumy National Agrarian University, P. 125.
  7. Haijuan, Nan, Stepanova, T.M., Li Bo & Kondratjuk, N.V. (2021). Modern achievement of food science in aspects of cultivated mushrooms application in food technology. Monograph: Sumy: Sumy National Agrarian University, P.100.

Certification trainings:

2019 – Weihenstephan-Triesdorf University of Applied Sciences, Germany,

2022 – Poznan University of Life Sciences, Poland