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СтатияNikolova Kr, M Perifanova-Nemska, PGeorgieva, DBoyadzhiev, Identification of vegetable oil adulterants in sunflower oil through discriminant analysis of colorimetric parameters, Bulgarian Journal of Agricultural Science, 19 (3), 2013, 508 - 512
ДокладNikolova Kr, M Perifanova-Nemska, TEftimov, DBrabant, Quick Fluorescence method for differing of vegetable oil, NAROSSA, 2012
СтатияNikolova Kr, M Perifanova-Nemska, TEftinov, Quick Fluorescence method for the Distinguishing of Vegetable Oils, Journal of Food Science and Engineering, 2 (12), 2012, 674 - 684
СтатияNikolova Kr, T. Yovcheva, M. Marudova, T. Eftimov, I. Bodurov, A. Viraneva, I. Vlaeva, Optical methods and differential scanning calorimetry as a potential tool for discrimination of olive oils (extra virgin and mix with vegetable oils), AIP Conference Proceedings, 1722, 2016, 220019-1 - 220019-411
СтатияNikolova MI, DS Taneva, TV Prokopov, MV Hadjikinova, Influence of genotype and crop year on carotenoids content of peels from Bulgarian tomato cultivars, Ukrainian Food Journal, 6 (3), 2017, ISSN 2313-5891, 470 - 4791
СтатияNikolova MI, TV Prokopov, Characteristics and functional properties of natural origin lycopene: A Review, Journal of Food and Packaging Science, Technique and Technologies, 2, 2013, 115 - 120
СтатияNikolova MI, TV Prokopov, D Ganeva, G Pevicharova, Effect of treatment parameters on the carotenoid extraction from tomato peels of Bulgarian industrial varieties, Journal Food and Environment Safety of the Suceava University, Romania, XIII (4), 2014, 283 - 289
СтатияNikolova V, V Popova, N Nikolov, Physical and chemical characteristics of small-cigar brands distributed on Bulgarian market, Journal of Eurasian Union of Scientists, 4 (13), 2015, ISSN 2411-6467, 85 - 90
СтатияNikolova, Kr.T, Gabrova, R., Boyadzhiev, D., Pisanova, E. S., Ruseva J., Yanakiev D., Classification of different types of beer according to their colour characteristics, Journal of Physics: Conference Series, 794 (1), 20171
СтатияNikovska K, G Stefanova, L Stefanov, SDamyanova, A Stoyanova, O Gubenia, Unfluence of adding of laurel essential oil extracts on salad dressing properties, Ukrainian Food Journal, 6 (3), 2017, 433 - 442
СтатияNikovska K., Fidan, H., The motivations of tourists to consume traditional foods in Bulgaria, Strategic research directions - Collection of scientific articles, International scientific conference, 2018, ISSN 978-2-5494-0318-7, 127 - 130
СтатияNikovska K., Influence of adding of laurel essential oil extracts on salad dressings properties, Ukrainian Food Journal, 6 ((3)), 2017, 433 - 4421
СтатияNikovska KN, Study of olive oil-in-water emulsions with protein emulsifiers, Emirates Journal of Food and Agriculture, 24 (1), 2012, ISSN ISSN 2079-0538, 17 - 251
ДокладNikovski PI, IM Maslinkov, Application of the charge - discharge method for capacity determination in the presence of resistance, 56th Etran conference for electronics telecommunications, computers, automation and nuclear engineering, ML1.4-1-4, 2012
СтатияNikovski PI, Metrological analysis of charge - transfer capacitive transducer in the presence of resistance, International Journal of Electronics, Mechanical and Mechatronics Engineering, 2 (3), 2012, 288 - 292
ДокладNikovski PI, MG Dinkova, VG Nachev, IM Maslinkov, Flow Sensor Error Analysis of Heat Meters after Long Term Operation, APEIE, 1 (1), 2016, 130 - 133
СтатияNikovski PI, Practical synthesis and analysis of one RC model of the half - order constant phase element, Scientific bulletin „Electronics and computers science”, Vol.12 (1), 2012, 19 - 24
ДокладNikovski PI, VG Nachev, Measuring accuracy improvement in determining complex conductivity by means an oscilloscope, 56th Etran conference for electronics telecommunications, computers, automation and nuclear engineering, ML1.3-1-3, 2012
ДокладNoncheva V, M. Dobreva, Iv. Chenchev, A statistical test vs. a validation experiment in Gene Expression Study, Седма национална конференция: “Образованието и изследването в информационното общество “, 2014, ISSN 978-954-8986-39-7
СтатияNoncheva V, M. Dobreva, Iv. Chenchev, Bayesian Hierarchical Model of Width of Keratinized Gingiva, IOSR Journal of Mathematics (IOSR-JM), 13 (1), 2016, ISSN 2319-765X, 14 - 181
СтатияNoncheva V, M. Dobreva, Iv. Chenchev, Is Treatment of Gingival Recession Predictable?, IOSR Journal of Mathematics, 12 (5), 2016, ISSN 231-765X, 07 - 111
ДокладObreshkov I, Correlation analyses on ethnographic complexes in Bulgaria, Физическая культура и спорт – основа здоровья нации, Иркутск, I, 2015, ISSN 978-5-8038-1010-0, 340 - 343
ДокладObreshkov I, D Franz, I Schellenberg, Carbohydrate analysis in honey by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD), Proceedings of the International Conference “Agricultural and Food Sciences, Processes and Technologies” AGRI-FOOD20, 2012, 398 - 404
СтатияObreshkov I, D Franz, I Schellenberg, HPAEC-PAD carbohydrate analyses of Bulgarian blossom honeys, Journal of EcoAgriTourism, 8 (2), 2012, ISSN 1844-8577, 18 - 21
СтатияObreshkov I, D Franz, I Schellenberg, Optimized determination of honey carbohydrates by HPAEC-PAD, Proceedings of University of Ruse “Angel Kanchev”, 52 (10.2), 2013, ISSN 1311-3321, 27 - 30
ДокладObreshkov I, Development perspectives for the tourist information centers in Bulgaria, Aktuální trendy lázeňství, hotelnictví a turismu. Sborník recenzovaných příspěvků ze 4. Mezinárodní vědecké konference, Tábor, 2015, ISSN 978-80-7510-140-2, 201 - 213
ДокладObreshkov I, I Alexieva, Biologically active components in Bulgarian traditional foods with pumpkin (Cucurbita moschata), Traditional Food International – TFI 2012, 2012, 105 - 105
ДокладObreshkov I, I Alexieva, K Mihalev, G Dobrev, P Mollov, Colour stability of enzymatically modified pumpkin (Cucurbita moschata Duch.) purees upon heating, Pigments in Food: Chemical, Biological and Technological Aspects, 2010, ISSN 978-963-9970-04-5, 73 - 76
СтатияObreshkov I, N Kravchenko, Statistical Approach to the Quality of Some Bulgarian Honeys, Proceedings of University of Ruse “Angel Kanchev”, 2012, ISSN 1311-3321, 22 - 26
ДокладObreshkov I, Physico-chemical characteristics of some Bulgarian honeys, Proceedings of the International Conference Modern Technologies in the Food Industry, Kishinev, Moldova, 2012, 268 - 272
ДокладObreshkov I, Plovdiv – the European capital of culture and its accessibility for tourists with special needs, Диверсифициране на туристическия продукт по примера на туристически район Северно Черноморие – Варна. Сборник с доклади от кръгла маса. „Наука и икономика“, ИУ – Варна, 2016, ISSN 978-954-21-0910-5, 93 - 103
ДокладObreshkov I, Russian Cultural Heritage in Plovdiv, Физическая культура и спорт – основа здоровья нации, Иркутск, II, 2015, ISSN 978-5-8038-1010-0, 217 - 225
ДокладObreshkov I, Tourism activities by Plovdiv municipality, Физическая культура и спорт – основа здоровья нации, Иркутск, I, 2015, ISSN 978-5-8038-1010-0, 343 - 349
ДокладObreshkov I, Tourism business in Bulgaria in the context of Europe 2020, Aktuální trendy lázeňství, hotelnictví a turismu. Sborník recenzovaných příspěvků ze 4. Mezinárodní vědecké konference, Tábor, 2015, ISSN 978-80-7510-140-2, 214 - 220
ДокладObreshkov I, Tourism trends in Plovdiv, Sborník příspěvků 5. Mezinárodní vědecká konference: Aktuální trendy lázeňství, hotelnictví a turismu, 2016, ISSN 978-80-7510-203-4, 160 - 168
ДокладObreshkov IO, AS Antonov, Eating habits of junior and middle school age students in Avren municipality, Инновационные технологии в пищевой промышленности: наука, образование и производство. Материалы II Международной научно-технической конференции посвященной 85-летию ФГБОУ ВО ВГУИТ, Воронеж, Россия, 2015
ДокладObreshkov IO, Contemporary quality approaches in the Bulgarian tourism industry, Актуальные проблемы качества и конкурентоспособности товаров и услуг: Сборник научных трудов Первая международная научно-практическая конференция, Naberezhnye Chelny, Tatarstan, 2013, ISSN 978-5-91875-016-2, 63 - 67
ДокладObreshkov IO, D Franz, I Schellenberg, Carbohydrate analysis in honey by high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD), CIA – 2013. 7. Conference über Ionenanalyse. Technische Universität Berlin, 2013, 111 - 111
ДокладObreshkov IO, E.S. Yordanova, Food chain shortening by bio food bar with high pear content for tourists, Инновационные технологии в пищевой промышленности: наука, образование и производство, V, 2018, 9 - 13
СтатияObreshkov IO, E.S. Yordanova, Novel cherry fruit bar technology for the catering system in the tourism industry, Производство и переработка сельскохозяйственной продукции: менеджмент качества и безопасности, V (1), 2018, ISSN 978-5-7267-1031-0, 189 - 193
ДокладObreshkov IO, E.S. Yordanova, Quality sensory evaluation of apple bars for tourists, Технология и гигиена питания, 2018, 98 - 99
ДокладObreshkov IO, E.S. Yordanova, Quantitative descriptive analyses of apricot snacks for tourists, Технология и гигиена питания, 2018, 96 - 97
ДокладObreshkov IO, E.S. Yordanova, Sensory quality of pear snack for tourism industry, Технология и гигиена питания, 2018, 172 - 173
ДокладObreshkov IO, E.S. Yordanova, The traditional local Bulgarian crop of Prunus domestica L. as main ingredient for the catering tourism industry, Инновационные технологии в пищевой промышленности: наука, образование и производство, V, 2018, 48 - 52
ДокладObreshkov IO, ES Yordanova, Dried apple bar technology development for the catering tourism industry, Инновационные технологии в пищевой промышленности: Наука, образование и производство. Материалы IV Международной научно-технической конференции, 2017, 4 - 8
ДокладObreshkov IO, ES Yordanova, Sensory profile of dried apricot bars for the catering tourism industry, Инновационные технологии в пищевой промышленности: Наука, образование и производство. Материалы IV Международной научно-технической конференции, 2017, 681 - 685
ДокладObreshkov IO, F Franz, KM Mihalev, , I Schellenberg, Neutral monosaccharide composition of cell wall material isolated from enzymatically modified pumpkin (Cucurbita moschata Duch.) purees, CIA – 2011. 6. Conference über Ionenanalyse. Technische Universität Berlin, 2011, 89 - 89
ДокладObreshkov IO, Factors for teaching efficacy improvement by FBA, LSP and VAK comparative analyses of master students, Инновационные технологии в пищевой промышленности: наука, образование и производство, V, 2018, 812 - 816
ДокладObreshkov IO, Food additives of microbial origin applied in traditional foods: nisin, Материалы международной научно-практической интернет-конференции проблемы использования технологических добавок в технологиях пищевых продуктов, 2017, 86 - 88
ДокладObreshkov IO, Functional brain asymmetry of engineering students in catering, Материалы III Международной научно-технической конференции «Инновационные технологии в пищевой промышленности: наука, образование и производство», Россия, 2016, ISSN 2500-0683, 759 - 761

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