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доц. д-р Росен Миланов Чочков

Вид Заглавие WebSci Scopus
Статия Zlateva D., RM Chochkov, D. Stefanova, Effect of Spirulina platensis and Kelp on the fatty acid composition of wheat bread, Ukrainian Food Journal, Volume 11 (Issue 1), 2022, ISSN ISSN 2304-974X, 102 - 114
Статия Chochkov RM, R. Denkova-Kostova, ZR Denkova, P. Denev, I. Vasileva, T. Dessev, A. Simitchiev, V. Nenov, A. Slavov, Utilization of Industrial Rosa damascena Mill. By-products and Cocoa Pod Husks as Natural Preservatives in Muffins, Periodica Polytechnica Chemical Engineering, 66 (1), 2022, 157 - 166
Монография Д. Златева, РМ Чочков, Д. Стефанова, Иновативен подход за повишаване на качеството и биологичната ценност на хляба, Наука и икономика, Библ. Проф. Цани Калянджиев ; Кн. 75, 2021
Статия Chochkov RM, Daniela Savova-Stoyanova, Maria Papageorgiou, João Miguel Rocha, V. Gotcheva, A. Angelov, Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality, Foods, 11 (7), 2022, ISSN ISSN 2304-8158
Статия Chochkov RM, Zlateva D., Stefanova D., Effect of Spirulina platensis and Kelp algae on the content of thiamine and riboflavin in wheat bread, Ukrainian Food Journal, 10 (1), 2021, ISSN 2304-974X, 145 - 157
Статия Zlateva D., P Ivanova, RM Chochkov, D. Stefanova, Effect of Spirulina platensis and kelp on the antioxidant activity of wheat bread, Ukrainian Food Journal, volume 9 (Issue 3), 2020, ISSN ISSN 2313-5891, 636 - 650
Статия Zlateva D., RM Chochkov, Effect of Spirulina platensis on the crumb firming of wheat bread during storage, Ukrainian Food Journal, volume 8 (issue 4), 2019, ISSN ISSN 2313-5891, 851 - 860
Статия Chochkov RM, MA Dushkova, Topleva S, Zlateva D., Effect of hydrocolloids on properties of dough and quality of gluten-free bread enriched with whey protein concentrate, Ukrainian Food Journal, Volume 8 (Issue 2), 2019, ISSN ISSN 2313-5891
Статия Chochkov RM, G. Gercheva, N. Dimitrov, Effect of Storage Time on Hardness and Water Activity of Pastry Biscuits with Thyme, Oregano and Sage, International Research Journal of Advanced Engineering and Science, Volume 3 (Issue 1), 2018, ISSN 2455-9024, 177 - 179
Статия Chochkov RM, VM Chonova, St. Iovchev, Effect of beer yeast on the quality of wheat bread, International Research Journal of Advanced Engineering and Science, 2 (3), 2017, 55 - 58
Статия Chochkov RM, Effect of storage time on deformation characteristics and water activity of wheat bread with walnut flour, International Journal of Research in Advanced Engineering Technologies, 1 (1), 2017, 42 - 49
Статия Chochkov RM, VM Chonova, GI Karadzhov, GT Dobrev, Détermination de la propriété de la farine d’orge au brunissement et l’influence du gluten desséché, Revue de Génie Industriel (7), 2012, ISSN 1313-8871, 18 - 22
Доклад Chonova VM, RM Chochkov, Influence of emulsifiers addition on dough rheological properties and quality of cakes with unsweet taste, Міжнародна наукова конференція, присвячена 130-річчю Національного університету харчових технологій „Нові ідеї в харчовій науці – нові продукти харчовій промисловості, 2014, 373 - 373
Статия Chochkov RM, GI Karadzhov, YA Topuzova, Modification of methodology for washing off gluten from barley flour, Алматинский Технологический Университет - Казахстан, УДК 67/68, 2012, ISSN 978-601-263-167-8, 9 - 11
Статия Stefanova DA, DY Zlateva, RM Chochkov, Shelf life of zinc- and selenium-enriched wheat bread, Scientific Works of University of Food Technologies - Plovdiv, LXIII (1), 2016, ISSN 1314 – 7102, 71 - 76
Статия Chochkov RM, GA Gercheva, Sensory evaluation of pastry biscuits with thyme, oregano and sage, International Journal of Scientific & Engineering Research, 1 (1), 2017, ISSN 2229-5518, 430 - 433
Статия Chochkov RM, VM Chonova, GI Karadzhov, RP Nedelcheva, The influence of walnut flour quantity on the quality of wheat bread, International Journal of Scientific & Engineering Research, 7 (10), 2016, ISSN 2229-5518, 1161 - 1164
Уч. пособие Chochkov RM, Travaux pratiques de technologie du pain, Академично издателство на УХТ, 2016, ISBN 978-954-24-0242-8
Доклад Sopotenska IS, RM Chochkov, GI Karadzhov, GT Dobrev, VT Dobreva, Détermination de l’influence de lipase, produite par Aspergillus carbonarius sur la capacité de formation de gaz de la farine de froment et sur les propriétés rhéologiques de la pâte, Научни трудове на УХТ – Пловдив, LX, 2013, ISSN 1314 – 7102, 179 - 183
Статия Чочков РМ, Характеристика и приложение на орехово брашно, Научни трудове на РУ "Ангел Кънчев", 54 (9.2), 2015, ISSN 1311-3321, 208 - 212
Статия Чонова ВМ, РМ Чочков, Установяване на зависимости между някои методи за определяне на преснотата на хляб, Научни трудове на РУ "Ангел Кънчев", 54 (9.2), 2015, ISSN 1311-3321, 186 - 189
Доклад Чочков РМ, RP Nedelcheva, Влияние на орехово брашно върху някои хлебопекарни свойства на пшенично брашно, Научни трудове УХТ – Пловдив,, LXII, 2015, ISSN 1314 – 7102, 30 - 33
Статия Chochkov RM, IS Sopotenska, VM Chonova, GI Karadzhov, Investigation of lipase from Aspergillus carbonarius upon the quality of bread, Journal of Science, Technique and Technologies, Food and Packaging, 3 (5), 2014, ISSN 1314-7773, 73 - 76
Статия Чонова ВМ, РМ Чочков, ГИ Караджов, Изследване влиянието на редуцирано количество захар върху реологичните свойства на кексово тесто и качеството на кексовете, Научни трудове на РУ "Ангел Кънчев", 53 (10.2), 2014, ISSN 1311-3321, 130 - 134
Доклад Chochkov RM, GI Karadzhov, Research on the barley bread staling, Селскостопанска академия институт за изследване и развитие на храните Международна научно-практическа конференция „Храни, технологии и здраве”, 2013, ISSN 978-954-24-0229-9, 65 - 69
Статия Chochkov RМ, VM Chonova, SV Valova, GI Karadzhov, Rheological properties of fermented beverage from barley flour, Ukrainian Food Journal, 2 (2), 2013, ISSN 2304-974X, 320 - 326
Доклад Чочков РМ, ГИ Караджов, Определяне влиянието на мазнини и захари върху сензорната оценка на бисквити от царевично брашно, Научна конференция с международно участие – Качество и безопасност на храните – Икономически университет, гр. Варна, 2013, ISSN 978-954-8760-51-5, 277 - 283
Статия Chochkov RM, VM Chonova, GT Dobrev, GI Karadzhov, Investigation of some properties of wheat flour/ dough with Bacillus Subtilis endoxylanase, Forum Ware International, 2, 2013, ISSN 1810-7028, 12 - 16
Статия Chochkov RM, GI Karadzhov, Study the influence of dry gluten upon the quality of barley flour bread, Modern Technologies in the food industry, volume I (CZU 664 (082)), 2012, 283 - 287

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