Tetiana Chaika
@khpi.edu.ua
Scopus Publications
- ADAPTABILITY OF SOYBEAN UNDER COMPLEX TREATMENT WITH BIOPREPARATIONS OF DIFFERENT NATURE IN CONDITIONS OF ORGANIC FARMING AND HYDROTHERMAL STRESS
, Tetiana Chaika, Iryna Korotkova, , Ganna Pospielova, , Ninel Kovalenko, , Victor Liashenko, and
Biologicni Studii, 2025
Background. In organic farming conditions and increasing hydrothermal stress, the use of biological preparations as effective tools for improving the adaptability of soybeans is becoming particularly relevant. The integrated application of arbuscular mycorrhizal fungi, nitrogen-fixing bacteria, and phytohormonal regulators allows activating the plant physiological and biochemical processes. This biotechnological approach provides mitigation of the negative impact of hydrothermal stresses and maintains crop productivity even under unfavorable growing conditions. Materials and Methods. The object of the study is the total chlorophyll content, leaf surface area, proline, and malondialdehyde (MDA) concentration, as well as the productivity of soybeans Khorol variety under unstable moisture conditions and influenced by rhizosphere microorganisms and various phytohormones in the composition of the biopreparations. Field, laboratory (physiological, biochemical), and statistical methods were used. Results. The use of biopreparations improved biochemical, physiological, and morphological properties, as well as soybean productivity, indicating an improved plant status. The highest levels of total Chl (a+b) content were recorded in 2023 under the combined application of Mycofriend, Profix, and Violar, showing an average increase of 42.3 % and 26.7 % compared to the control, respectively. The leaf area reached 29.24 thousand m²/ha, while the yield amounted to 3.23 t/ha, exceeding the control by 28.9 % and 47.5 %, respectively. The elevated proline content (7.27 mg/g) and a lower MDA level (7.14 mg/g) during stress reflect reduced oxidative damage and better osmoregulation due to the synergistic action of mycorrhiza, rhizobia, and phytohormones. Conclusion. The complex application of biopreparations (Mycofriend + Profix + Violar) in the organic cultivation system of the soybean Khorol variety promotes the activation of physiological and biochemical processes, increasing productivity and plant stress resistance under hydrothermal stress conditions. - Assessing the efficiency of bacterial and phytohormonal soybean (Glycine max L.) seed treatment under organic farming technology
Irina Korotkova, Tetiana Chaika, Mykola Shevnikov, Victor Liashenko, Oleksandr Gorbenko, Anna Rybalchenko
Asia Pacific Journal of Molecular Biology and Biotechnology, 2025
Soybean (Glycine max L.) is one of the most sought-after legumes on the global market due to its high demand in the feed, food, and industrial sectors. Climate change necessitates the implementation of technological innovations to enhance plant resistance to adverse growing conditions. The aim of this study was to investigate the effect of pre-sowing seed treatment of soybean with the bacterial preparation Profix, the phytohormone-based preparation Violar, as well as their combined application through seed inoculation and crop spraying during the bud formation–bloom phase, on the development and productivity of soybeans under an organic farming. To examine the dynamics of leaf surface area, photosynthetic pigments, malondialdehyde and proline levels, and their relationship with yield, the ANOVA-Tukey test and principal component analysis were employed. The field experimental results showed that pre-sowing seeds treatment with the Profix inoculant, the phytohormonal preparation Violar, and their combined application contributes to an increase in leaf surface area, an enhancement in the content of photosynthetic pigments, a reduction in malondialdehyde levels, and an increase in proline content in soybean plant. These physiological improvements ultimately led to average soybean yield increases of 12.3%, 19.6%, and 29.2%, respectively, despite adverse weather conditions 2024. These results demonstrate the effectiveness of integrating bacterial and phytohormonal seed treatments as a sustainable and innovative approach to enhancing soybean productivity under organic farming conditions. - DEVELOPMENT OF THE EMULSION PROTEIN-FAT SYSTEM COMPOSITION
Tatiana Matveeva, Serhii Stankevych, Viktoriia Kalyna, Tetiana Chaika, Aliona Dikhtyar, Svetlana Omelchenko, Oleh Kotliar, Lidiia Shubina, Tetiana Novozhylova, Olena Zolotukhina
Eastern European Journal of Enterprise Technologies, 2025
The object of the study is the technological indicators of the emulsion protein-fat system developed on the basis of oilseeds and their processing products. The research problem is the need to stabilize the emulsion of the protein-fat system of plant origin. The solution to the problem of adjusting the technological indicators of emulsion protein-fat systems based on flax seeds and soybean meal is considered, in particular, the stability of the emulsion and resistance to oxidative damage. An emulsion protein-fat system with an increased content of ω-3 polyunsaturated fatty acids (ALA) based on a mixture of flax seeds and soybean meal is developed. The influence of the ratio of raw materials on the stability of the emulsion system is investigated. It was found that the rational ratio of flax seeds (40 %) and soybean meal (60 %) provides high resistance of the lipid component to oxidative damage, which is confirmed by the increase in the peroxide value by only 0.9 mmol ½O/kg after 30 days of storage. The effect of stabilizers – xanthan gum (0.5 %) and polyoxyethylene (20) sorbitan monolaurate (0.2 %) – on the stability of the emulsion protein-fat system during 30-day storage at a temperature of 4 °C was studied. The emulsion system of the developed composition is characterized by a lower protein content compared to the reference sample (by 8 %), however, this disadvantage is compensated by the balance of the fatty acid composition, a significantly higher content of ω-3 PUFA (9.8 % vs. 0 %) and lipids (17.7 % vs. 1.1 %). Such characteristics significantly increase its nutritional value. The developed protein-fat system has significant potential for implementation in the food industry, contributing to the creation of new products with a high ALA content and expanding the range of emulsion products that meet modern standards of healthy nutrition - The Written Word and the Oral Word: Toward an Oral History of Philosophy. Part I. At the Crossroads of Fate: The Secret of the Ancient Rug
Tetiana Chaika, Amina Kkhelufi, Kseniia Myroshnyk
Sententiae, 2024
An interview of Amina Kkhelufi and Kseniia Myroshnyk with Tetiana Chaika, dedicated to the formation of the idea of an oral history of philosophy. - DEVELOPMENT OF AN EXTRUDED SYSTEM WITH ENHANCED CONTENT OF ALPHA-LINOLENIC POLYUNSATURATED FATTY ACID
Sergiy Bochkarev, Tetiana Chaika, Serhii Stankevych, Inna Zabrodina, Iryna Balandina, Larysa Obolentseva, Tetiana Сheremska, Myushfik Bakirov, Oleg Kolontaievskyi, Roman Voronov
Eastern European Journal of Enterprise Technologies, 2024
The object of the study is the dependence of the technological indicators of the extruded system with an increased ALA content on the composition of the raw materials. The problem of the study is the need to increase the oxidative stability of the lipid component of extrudates, preserve their nutritional value and improve technological characteristics (in particular, porosity). An extruded system with an increased content of alpha-linolenic polyunsaturated fatty acid (ALA) based on a mixture of barley groats and flax seeds has been developed. The influence of flaxseed content on the technological parameters of model extruded systems, in particular porosity and oxidative stability of the lipid component, was studied. It was found that the rational content of flax seeds in the extrusion mixture is 7.0 %, providing the necessary porosity (80 %) and the induction period of accelerated oxidation at a temperature of 80 °C (10 hours). The proposed technological approach makes it possible to increase the shelf life of products while preserving nutritional value. The developed extruded system is promising for further implementation in the food industry, which will contribute to expanding the range of extruded products and increasing their market competitiveness. The effect of antioxidants – ascorbic and ferulic acids on the oxidative stability of lipids of the extruded system was studied: the content of ascorbic acid – 0.06...0.09 %, the content of ferulic acid – 0.10...0.15 %. The lipid component of the extruded system of the developed composition demonstrates a high level of oxidative stability (oxidation induction period – up to 22 hours). The obtained results indicate the possibility of using extruded systems with an increased ALA content to create specialized products with extended shelf life and reduced raw material costs - “It's a pity that you were not with us...”
Viktor Malakhov, Tetiana Chaika
Sententiae, 2023
Reflections about authors’ participation in Alushta Schools of Young Philosophers. - The Impact of Employee Attitudes on the Effectiveness of Corporate Governance and Social External Effects: Business Analytics Platform
Natalia Y. Iershova
Montenegrin Journal of Economics, 2022
The article solves the problem of ensuring effective corporate governance through the study of social effects and such a phenomenon as employee resistance to change. The main purpose of the study is to develop practical ways of increasing the effectiveness of corporate governance by assessing the intensity of employee resistance to change in turbulent external socioeconomic conditions based on the business analytics platform. To achieve this, the authors compared theoretical thinking with empirical testing methods. This study was conducted using the methods of analysis and synthesis, surveys, expert evaluations, and the method of taxonomy. The results revealed: ( - New Opportunities for Restaurant Business Development Based on Computer Modeling of Consumer Preferences
Liudmyla Koval, Igor Turski, Olena Kolomiiets, Igor Komarnitskyi, Tetiana Chaika
Estudios De Economia Aplicada, 2021
The restaurant business is one of the most significant hospitality industry people. However, competition is very high here. Therefore, restaurants are looking for new ways to improve, so the article is devoted to studying the theoretical basis and developing recommendations for developing the restaurant business based on consumer requests. To develop measures, the authors used a theoretical-empirical method, namely, the development of methodological foundations based on the study of theoretical sources, the formation of recommendations on their basis and their empirical testing to form the final proposals. The authors examined consumer literature and consumer inquiries; analyzed traditional and new ways of managing consumer demand. The study's value is that the authors have developed methodological recommendations; namely, they proposed an algorithm for the restaurant business's development, taking into account computer modeling of consumers' preferences and schematically and graphically depicted ways to increase consumer preferences in a restaurant. The suggested recommendations have been tested in real restaurants, which has proven their effectiveness and applicability. The study showed that restaurants need to re-evaluate and review their business strategy and development periodically. There is no universal mechanism that would suit absolutely any restaurant. Still, the steps and principles proposed in the algorithm allow you to start/improve restaurant business development strategy correctly based on computer modeling of consumer preferences. - New configurations of social and labour relations in a crisis economy
Oksana Portna, Natalia Iershova, Andrii Grytsenko, Dina Tereshchenko, Tetyana Chaika, Milica Delibasic
Montenegrin Journal of Economics, 2021
The article covers the issue of configuring social and labour relations in a crisis economy. The main purpose of the research is to theoretically and practically substantiate the configuration of social and labour relations in a crisis economy. The study was conducted in the following areas: 1) an analysis of the preconditions for transforming the system of social and labour relations in companies associated with crisis phenomena in their economy, 2) assessment of the factors that shape social and labour relations in companies with crisis economies, 3) a study of employee response to crisis situations based on the selected parameters, 4) implementation of a strategy for managing employee behaviour in a crisis economy. The mechanism of management of social and labour relations in the company, which is universal from the point of view of the basic problems and various functional characteristics, has been developed. The mechanism allows to identify crisis processes for regulating social and labour relations based on a system of interrelated indicators and to assess the existing disparities in social and labour relations. It is substantiated that the relations in the corporate whole together with other factors form the social-psychological climate of the working environment, the state of which largely determines the effectiveness of the enterprise. Practical recommendations have been given as for propensity of employees to conflict behaviour, social-psychological climate and emotional pressure on employees in team within the company. - Analytical provision for managing innovation activities within the company considering the interests of stakeholders
Oksana V. Portna, Natalia Yu. Iershova, Dina A. Tereshchenko, Tetyana Yu. Chaika, George Dubynskyi
Acta Innovations, 2020
The article covers the problem of analytical provision for managing innovation activities within a company, taking into account the interests of stakeholders — this is connected with the possibility of ensuring the competitiveness, assessment of innovation activities and choice of innovation strategy. The purpose of the study is to identify the conditions and trends of innovation activities within companies as well as to develop a methodological approach to the evaluation of their innovation activities on the basis of accounting and analytical data considering the interests of stakeholders. The study of the current state and general trends of innovation activities at enterprises was conducted in a logical sequence as follows: 1) the number of innovatively active enterprises, 2) the share of industrial enterprises among the innovatively active enterprises, 3) the estimation of the amount of financing and the level of expenditures on innovations and 4) strategic priority directions of innovation activities that allowed to identify and analyze barriers to the development of an effective innovation policy. This provided an opportunity to develop the structure of analytical provision for the system of managing innovation activities within a company as a logical chain of strategic results for achieving economic success. However, a number of limitations and risks were identified. The assessment of the impact of innovation on the economic, environmental and social efficiency of a manufacturing production process is argued to be based on systematic and structured accounting and analytical information and reflected in non-financial reporting (in particular, the G4 Sustainability Reporting). In view of this, we consider it advisable to supplement the sustainability reporting with the indicators that characterize the effectiveness of innovation management. The results of the study are relevant and useful for large and medium-sized enterprises in the context of ensuring the implementation of an innovation model of development as well as for conducting applied research in the field of business strategies to ensure sustainable company development
RECENT SCHOLAR PUBLICATIONS
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ТЮ Чайка, НВ Якименко-Терещенко, КС Машнєва
Mehmet Yazıcı, Prof. Dr. Dean of the Faculty of Tourism, Antalya Bilim … , 2026
2026 - Інформаційні та digital-технології в туризмі та гостинності
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2026 - INTEGRATION OF SUSTAINABLE DEVELOPMENT AND REGENERATIVE ECONOMY PRINCIPLES INTO HOTEL HUMAN RESOURCE MANAGEMENT SYSTEMS
T Chaika, L Zaitseva, E Klimenko
COMPILED BY 18 (PART 1), 40 , 2025
2025 - РОЛЬ DIGITAL-ТЕХНОЛОГІЙ У ПРОСУВАННІ РЕСУРСІВ НАУКОВОГО ТУРИЗМУ ЯК УНІКАЛЬНИХ АТРАКТОРІВ ДЕСТИНАЦІЇ
T Chaika, N Yakimenko-Tereschenko, K Mashneva
Social Development: Economic and Legal Issues , 2025
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ТЮ Чайка
Наукові праці Міжрегіональної Академії управління персоналом. Економічні … , 2025
2025
Citations: 1 - Проблема інституціоналізації студентського туризму на міжнародному рівні: успішні практики та перспективи розвитку
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Проблеми сучасних трансформацій. Серія: економіка та управління , 2025
2025 - DEVELOPMENT OF THE EMULSION PROTEIN-FAT SYSTEM COMPOSITION.
T Matveeva, S Stankevych, V Kalyna, T Chaika, A Dikhtyar, ...
Eastern-European Journal of Enterprise Technologies 133 (6) , 2025
2025 - Dark kitchen: an innovative solution in the restaurant business
YA Kopiychenko, T Chaika
Національний технічний університет" Харківський політехнічний інститут" , 2025
2025 - Regenerative tourism: from sustainable development to positive transformation of destinations
P Kolisnichenko, N Yakymenko-Tereshchenko, T Chaika
Національний технічний університет" Харківський політехнічний інститут" , 2025
2025 - Роль digital-технологій у просуванні ресурсів наукового туризму як унікальних атракторів дестинації
ТЮ Чайка, НВ Якименко-Терещенко, КС Машнєва
Східно-Європейська спілка науковців , 2025
2025 - The operational mode of revenue management
T Chaika, A Sanina, K Tretiakova
European Open Science Space , 2025
2025 - The role of revenue management in hospitality business operations
T Chaika, A Limarenko, B Khadirov
European Conference , 2025
2025 - Principles of revenue management
T Chaika, Y Atanova, A Lytvynenko
European Open Science Space , 2025
2025 - Structure of revenue management
T Chaika, M Pereliaieva, A Biesiedina
International Scientific Unity , 2025
2025 - The historical context of hospitality concept evolution: post-medieval period of standardization of hotel and restaurant services
T Chaika
Golden Quill Publishing , 2025
2025 - Методичні вказівки до переддипломної практики
НВ Якименко-Терещенко, ОО Носирєв, ТЮ Чайка
Національний технічний університет" Харківський політехнічний інститут" , 2025
2025 - Методичні вказівки до виконання та захисту випускної кваліфікаційної роботи
НВ Якименко-Терещенко, ОО Носирєв, ТЮ Чайка
Національний технічний університет" Харківський політехнічний інститут" , 2025
2025 - The standardization stage in hospitality concept development: early manifestations within the historical frameworks of ancient Rome and medieval Europe
T Chaika
Collection of Scientific Papers" International Scientific Unity" , 2025
2025
Citations: 1 - Historical context of the evolution of the concept of hospitality: the stage of commercialization and institutionalization
T Chaika
European Open Science Space , 2025
2025
Citations: 2 - Definition and concept of the hospitality industry: historical context of ancient civilizations. Evolution of commercial hospitality
C Tatiana
The XXVI International scientific and practical conference «Latest research … , 2025
2025
Citations: 1
MOST CITED SCHOLAR PUBLICATIONS
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ТЮ Чайка, СЄ Лошакова, ЯС Водоріз
Мукачівський державний університет , 2018
2018.0
Citations: 96 - The Impact of Employee Attitudes on the Effectiveness of Corporate Governance and Social External Effects: Business Analytics Platform
N Iershova, O Portna, I Uhrimova, T Chaika
ELIT-Economic Laboratory for Transition Research, Montenegro , 2022
2022.0
Citations: 17 - Платоспроможність, ліквідність і фінансова стійкість: теоретичні і методичні аспекти аналізу
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НТУ" ХПІ" , 2018
2018.0
Citations: 16 - Експрес-діагностика рентабельності: проблема відбору та інтерпретації ключових коефіцієнтів
ТЮ Чайка, ІО Лобанов
2020.0
Citations: 12 - New configurations of social and labour relations in a crisis economy
OV Portna, NY Iershova, AA Grytsenko, DA Tereshchenko, TY Chaika, ...
Montenegrin Journal of Economics 17 (2), 157-172 , 2021
2021.0
Citations: 11 - Розрахунок фондовіддачі за фінансовою звітністю НП (С) БО України та сучасні тенденції її оцінки і аналізу
ТЮ Чайка, СЄ Лошакова, ОЮ Калашнік
Дніпровський державний аграрно-економічний університет , 2018
2018.0
Citations: 11 - Rozrakhunok koefitsiientiv likvidnosti za balansom, urakhuvannia finansovykh i vyrobnychykh osoblyvostei pidpryiemstva pid chas zdiisnennia koefitsiientnoho analizu likvidnosti …
TY Chaika, SY Loshakova, YS Vodoriz
Ekonomika i suspilstvo—Economics and society 15, 900-908 , 2018
2018.0
Citations: 10 - Analytical provision for managing innovation activities within the company considering the interests of stakeholders
OV Portna, NY Iershova, DA Tereshchenko, TY Chaika, G Dubynskyi
Acta Innovations 34, 25-39 , 2020
2020.0
Citations: 9 - Система коефіцієнтів рентабельності активів: сучасні тенденції розрахунку й аналізу (на прикладі підприємств сфери гостинності)
ТЮ Чайка, ВВ Мартинова, ДВ Невмирич
Проблеми системного підходу в економіці, 113-120 , 2019
2019.0
Citations: 9 - Система коефіцієнтів рентабельності продажів підприємств сфери гостинності: розрахунок за фінансовою звітністю та сучасні тенденції аналізу
ТЮ Чайка, ВВ Мартинова, ЄЮ Ісіченко
Науковий вісник Херсонського державного університету. Сер.: Економічні науки … , 2019
2019.0
Citations: 9 - Calculation of liquidity factors by the balance, accounting financial and industrial features of the enterprise in the coefficient analysis of liquidity
TY Chaika, SY Loshakova, YS Vodoriz
Economy and society 15, 900-908 , 2018
2018.0
Citations: 8 - Спеціалізований туризм у контексті сталого розвитку. Класифікація видів спеціалізованого туризму
ТЮ Чайка
Видавництво Львівської політехніки , 2023
2023.0
Citations: 7 - New opportunities for restaurant business development based on computer modeling of consumer preferences
L Koval, I Turski, O Kolomiiets, I Komarnitskyi, T Chaika
Studies of Applied Economics 39 (3) , 2021
2021.0
Citations: 7 - Коефіцієнтний аналіз трудових ресурсів і витрат на оплату праці: розрахунок за фінансовою і статистичною звітністю та сучасні тенденції аналізу (на прикладі підприємств …
ТЮ Чайка, НЮ Мардус, ЮА Логвінов
Інвестиції: практика та досвід, 90-96 , 2018
2018.0
Citations: 7 - Проблемы формирования интегрального показателя конкурентоспособности товаров (услуг)
ТЮ Чайка
Бізнес Інформ, 198-204 , 2014
2014.0
Citations: 7 - Економіка туризму: навч. посібн
НВ Якименко-Терещенко, ТЮ Чайка, ВВ Мартинова
Харків: Нац. техн. ун-т «Харків. політехн. ін 2024, 185 , 0
Citations: 7 - Terminology as an object of professional discourse research
L Shchyhlo, Y Chaika, T Chaika
Philological Treatises 13 (1), 146-156 , 2021
2021.0
Citations: 5 - Оптимізація структурно-динамічних характеристик балансу підприємства на основі його горизонтального аналізу
ТЮ Чайка, ТІ Ларіна
ВД" Гельветика" , 2019
2019.0
Citations: 5 - Strategic management accounting as an information platform for measuring innovation of the enterprise
M Bondar, N Iershova, T Chaika
SHS Web of Conferences 67, 06006 , 2019
2019.0
Citations: 5 - Визначення та об'єкт логістики готельно-ресторанного бізнесу: еволюція і сучасні підходи
ТЮ Чайка
Уманський національний університет садівництва , 2018
2018.0
Citations: 5
