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гл.ас. д-р Станко Стоянов Станков

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Статия Станков, С., Фидан, Х., Янева, А., Кулинарното наследство на Странджа като стопанско явление, Наука, технологии, иновации и бизнес, 2020, ISSN 2367-8569, 33 - 36
Статия Станков, С., Фидан, Х., Сензорен профил на хумус от смилянски фасул с Нelichrysum arenarium L., Наука, технологии, иновации и бизнес, 2020, ISSN 2367-8569, 28 - 32
Статия Станков, С., Фидан, Х., Кр. Никовска, Празничната обредност – фактор за развитие на алтернативни форми на туризъм в Странджа, KNOWLEDGE – International Journal, 43.6, 2020, ISSN 1857-923X (Printed); 2545-4439 (Online), 1281 - 1286
Статия Фидан, Х., Станков, С., Проучване върху възможностите за приложение на микрозелени растения в кулинарната технология, KNOWLEDGE – International Journal, 35.3, 2020, ISSN 1857-923X (Printed); 2545-4439 (Online), 949 - 954
Статия Станков, С., Фидан, Х., Традиционните храни – фактор за развитие на социалните системи в Природен парк „Странджа“, KNOWLEDGE – International Journal, 43.6, 2020, ISSN 1857-923X (Printed); 2545-4439 (Online), 1267 - 1271
Статия Fidan, H., Stankov, S., N. Petkova, Tasheva, St., A Stoyanova, Dincheva, I., Senkal, B.C., Dogan, H., Uskutoglu, T., Chemical composition and biological activity of pennyroyal (Mentha pulegium L.) grown in Turkey, 7th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE), 2020, ISSN 978-1-7281-0362-4/20/$31.00, 1 - 4
Статия Stankov, S., Fidan, H., N. Petkova, A Stoyanova, Dincheva, I., Dogan, H., Senkal. B.C., Uskutoglu, T., Bas, H., Yilmaz, G., Phytochemical composition of Нelichrysum arenarium (L.) Moench essential oil (aerial parts) from Turkey, Ukrainian Food Journal, 9 (3), 2020, ISSN 2313-5891 (Online); 2304-974X, 503 - 512
Статия Stankov, S., Fidan, H., N. Petkova, Dincheva, I., A Stoyanova, Semkal, B.C., Dogan, H., Uskutoglu, T., Phytochemical Composition of Salvia candidissima Vahl. ssp. occidentalis From Turkey, Journal of Essential Oil Bearing Plants, 23 (4), 2020, ISSN 0972060X
Статия Stankov, S., Fidan, H., N. Petkova, M Stoyanova, Radukova, Tz., Stoyanova, A., Phytochemical Profile of Ripe Juniperus excelsa M. Bieb. Galbuli from Bulgaria, World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering, 14 (9), 2020, ISSN 0000000091950263
Статия Marudova, M., Stankov, S., MR Baeva, Staling of sponge cakes with added emulsifiers, Progress in Agricultural Engineering Sciences, 2020, ISSN Print 1786-335X; Onlinе 1787-0321, 1 - 8
Статия Stankov, S., Fidan, H., Dimitrova, E., Mihalev, K., Zsivanovits, G., Textural and Sensory Properties of False Acacia (Robinia Pseudoacacia L.) Jellies with Functional Components, Carpathian Journal of Food Science and Technology, 12 (2), 2020, ISSN 2066-6845, 58 - 63
Статия Stankov, S., Fidan, H., Petkova, Z., N. Petkova, A Stoyanova, Stoyanova, A., Semerdjieva, I., Radukova, Tz., Zheljazkov, V., Comparative study on the phytochemical composition and antioxidant activity of Grecian juniper (Juniperus excelsa M. Bieb) unripe and ripe galbuli, Plants, 9 (9), 2020, ISSN 2223-7747
Статия Stankov, S., Fidan, H., Stefanova, G., Kostova, I., Damyanova, S., Dimitrova-Dyulgerova, I., Ersisli, S., Stoyanova, A., Chemical composition and antimicrobial activity of essential oil from aerial part (leaves and fruits) of Eucalyptus gomphocephala DC, Journal of Essential Oil Bearing Plants, 23 (2), 2020, 204 - 212
Статия Fidan, H., Stankov, S., N. Petkova, Petkova, Z., Iliev, A., NY Zhelyazkov, A Stoyanova, , Ibrahim, S., , Ersisli, S., Evaluation of chemical composition, antioxidant potential and functional properties of carob (Ceratonia silique L.) seeds, Journal of Food Science and Technology, 57, 2020, ISSN 00221155, 09758402, 2404 - 2420
Статия Stankov, S., MM Dzhivoderova, Dimitrova, E., Damyanova-Bakarddzihieva, M., Fidan, H, Rheological and sensory properties of glazes prepared with carob and cocoa powders, Journal of Food Processing and Preservation, 44 (3), 2020
Статия Stankov, S., Fidan, H., Rusev, R., MR Baeva, Low-temperature cooking method “sous vide” in the restaurant industry: A review, Food Science and Applied Biotechnology, 3 (1), 2020, ISSN 2603-3380, 92 - 102
Статия Hadjikinova R., Stankov, S., V Popova, Ivanova, T., A Stoyanova, Mazova, N., Marudova, M., Damyanova, S., Рhysicochemical and textural properties of reduced sugar jellies from Physalis peruviana L. fruit, Ukrainian Food Journal, 8 (3), 2019, 560 - 570
Статия Fidan, H., Stefanova, G, Kostova, I., Stankov, S., Damyanova, S., Stoyanova, A., Zheljazkov, V., Chemical composition and antimicrobial activity of Laurus nobilis L. essential oils from Bulgaria, Molecules, 24 (4), 2019
Статия Фидан, Х., Станков, С., Ив. Петрова, Антимикробни свойства на билки и подправки, използвани в кулинарната технология, Наука, технологии, иновации и бизнес, 2019, ISSN 2367-8569, 27 - 32
Статия Станков, С., Тодорова, П., Фидан, Х., Безотпадната технология, като елемент от съвременното кулинарно производство, Наука, технологии, иновации и бизнес, 2019, ISSN 2367-8569, 20 - 26
Статия Станков, С., Миков, И., Фидан, Х., Съвременни методи за прилагане на аквакултурно производство в хранителната технология, Наука, технологии, иновации и бизнес, 2019, ISSN 2367 - 8569, 14 - 19
Статия Toskov G., Yaneva, A., Stankov, S., Identiging the advantages of the small food producers on a specific market segment, International Conference on Creative Business for Smart and Sustainable Growth (CREBUS), 2019, ISSN 978-1-7281-3467-3
Доклад Fidan, H., Stankov, S., Daraba, A., Dogan, H., Alexieva, I., Stoyanova, A., Ercisli, S., Phytochemical composition of black cumin (Nigella sativa L.) seeds from Turkey as an unconventional source for the food industry, Agrofood Conference, 20-21 June, Istanbul, 2019, 75 - 84
Статия Фидан, Х., Станков, С., Изследване на антибактериалната и антиоксидантна активност на Teucrium chamaedrys L. и Rosmarinus officinalis L. oт България, „Наука, технологии, иновации, бизнес“, 2019, ISSN 2367 – 8569, 72 - 77
Статия Stankov, S., Fidan, H., Teneva, A., Traditional food products as part of the HoReCa model in Bulgaria, International Conference on Creative Business for Smart and Sustainable Growth (CREBUS), 2019, ISSN 978-1-7281-3467-3
Статия Станков, С., Фидан, Х., Ядливи цветя - биологично активни свойства и потребителски профил, „Наука, технологии, иновации, бизнес“, 2019, ISSN 2367 – 8569, 103 - 108
Статия Tasheva S, Ivanova, T., V Popova, Iliev, I.Z., Fidan, H., A Stoyanova, Mazova, N.N., , Coefficient of diffusion of tannins in extracts from physalis leaves (Physalis peruviana L.)., Bulgarian Chemical Communications, 51 (D), 2019, 209 - 213
Статия Stankov, S., Fidan, H., Dimitrova, E., K. Nikovska, Traditional Bulgarian foods in the Horeca sector as a factor of choice for the tourist destination, Bulgarian Journal of Agricultural Science, 25 (4), 2019, ISSN 2603-3380, 654 - 660
Статия Fidan, H., Stankov, S., Ivanova, T., A Stoyanova, Damyanova, S., Ersisli, S., Characterization of aromatic compounds and antimicrobial properties of four spice essential oils from family Lamiaceae, Ukrainian Food Journal, 2019, ISSN 2313-5891 (Online); 2304-974X (Print), 227 - 238
Статия Stankov, S., Fidan, H., Dimitrova, E., The influence of spices from family Lamiaceae on the flavor attributes of cooked meat, Journal of Multidisciplinary Engineering Science Studies, 5 (1), 2019, ISSN 2458-925X, 2449 - 2453
Статия Petkova, Zh., M Stoyanova, Stankov, S., Fidan, H., MM Dzhivoderova, Pahopoulu, A., Merdzhanov, P., , Erşisli, S., , Comparison of some bioactive components of wheat [Triticum dicoccum (SCHRANK) schübler] cultivars from two different origins grown under the same conditions, Journal of Food and Health Science, 5 (3), 2019, ISSN 2149-0473, 160 - 167
Статия Uskutolu, T., Cesur, C., Goge Enkal, B., Dogan, H., Fidan, H., Stankov, S., A Study on the Determination of Optimum Germination Methods for Tesbi (Styrax officinalis L.)., 3rd International Conference on Engineering Technology and Applied Sciences Skopje, 2018, ISSN 978-605-4444-13-7, 326 - 329
Статия Fidan, H., Teneva, A., Stankov, S., Dimitrova, E., Consumers’ behavior of restaurant selection, International conference on High Technology for Sustainable Development HiTech 2018, 2018, 1 - 3
Статия Stankov, S., MR Baeva, N. Petkova, Physical and sensory characteristics of sponge cakes containing an additive of modified fructooligosaccharides, International Food Research Journal, 25 (5), 2018, ISSN 2231-7546, 2099 - 2103
Статия Stankov, S., Fidan, H., Ivanova, T., A Stoyanova, Damyanova, S., Desyk, M., Chemical composition and application of flowers of false acacia (Robinia pseudoacacia L.), Ukrainian Food Journal, 7 (4), 2018, ISSN 2313-5891 (Online); 2304-974X (Print), 577 - 588
Статия Fidan, H., Stankov, S., Toskov, G., Yaneva, A., Horeca sector: food loss and waste management in Bulgaria, KNOWLEDGE – International Journal, 28 (7), 2018, ISSN 1857-923X (Printed); 2545-4439 (Online), 2475 - 2480
Статия Stankov, S., Fidan, H., Toskov, G., Yaneva, A., Study on the attitude of restouranteurs in Bulgaria, regarding the use of regional food products, KNOWLEDGE – International Journal, 28 (5), 2018, ISSN 1857-923X (Printed); 2545-4439 (Online), 1693 - 1698
Статия Yaneva, A, Toskov, G., Fidan, H., Stankov, S., Integration in the food canning industry – key element for the competitiveness of the industry, KNOWLEDGE – International Journal, 28 (5), 2018, ISSN 1857-923X (Printed); 2545-4439 (Online), 1689 - 1692
Статия Toskov G., Yaneva, A., Stankov, S., Fidan, H., Oportonities for strategic development of bio-economy in the food and tourism industry, KNOWLEDGE – International Journal, 28 (5), 2018, ISSN 1857-923X (Printed); 2545-4439 (Online), 1681 - 1684
Статия Fidan, H., Stankov, S., Uskutoğlu,T., Cesur, C., Şenkal, B.C., Doğan, H., Аntibacterial evaluation of selected herbs against some pathogenic bacteria, ФГБОУ ВО Воронежский ГАУ, 2018, ISSN 978-5-7267-1030-3, 183 - 188
Статия Stankov, S., Milikina, E., Fidan, H., Application of honey as a functional component in the culinary technology, ФГБОУ ВО Воронежский ГАУ, 2018, ISSN 978-5-7267-1030-3, 193 - 200
Доклад Димитрова, А., Станков, С., МР Баева, Приложение на ревен (Rheum rhabarbarum L.) в кулинарни и сладкарски изделия, „Наука, технологии, иновации и бизнес в хранителната промишленост и туризма”, 1, 2017, ISSN 2367-8569, 66 - 69
Доклад Гроздева, М., Станков, С., МР Баева, Естествени оцветители в тестени и сладкарски изделия, „Наука, технологии, иновации и бизнес в хранителната промишленост и туризма”, 1, 2017, ISSN 2367-8569, 70 - 74
Статия Goranova, Z., MR Baeva, Stankov, S., Zsivanovits, G., Sensory Characteristics and Textural Changes during Storage of Sponge Cake with Functional Ingredients, Journal of Food Physics, 1 (28-29), 2016, ISSN 2062-803X, 70 - 79
Статия Stankov, S., MR Baeva, Goranova, Zh., Marudova, M., Effect of emulsifiers of the starch gelatinization in sponge cake batter, Journal Food Physics, 1 (28-29), 2016, ISSN 1416-3365 (print); 2062-803X (online), 91 - 101
Статия Горанова, Ж.Т., Станков, С., МР Баева, Приложение на пълнозърнесто брашно от лимец (Triticum monococcum L.) в пандишпанов блат със захар, Научни трудове на УХТ - Пловдив, LХI, 2014, ISSN 1314-7102, 891 - 895

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