ИККХ Пловдив
Институт по консервиране и качество на храните
ИККХ Пловдив
Институт по консервиране и качество на храните

Публикации

Публикации

2023г.

  1. Momchilova, D. Gradinarska-Ivanova, G. Zsivanovits, D. Yordanov, 2023. Effect of pork back fat replacement with inulin gel and oat bran flour on the physicochemical and sensory evaluation of a Leberkäse meat product. Letters in Applied NanoBioScience, 116. https://doi.org/10.33263/LIANBS124.116
  2. M. Starowicz, D. Rostek, M. Lenkiewicz, T. Yaneva, M. Wronkowska, 2023. Profile of volatile organic compounds (VOCs) produced by selected Lactobacillus strains in buckwheat substrates. Journal of Cereal Science, 109, 103588. https://doi.org/10.1016/j.jcs.2022.103588
  3. Petrova, N. Penov, M. Ruskova, Zh. Goranova, E. Romanova, 2023. Sectional expansion index and microstructural changes of bean-based extrudates as a function of extrusion variables. Здоровье человека, теория и методика физической культуры и спорта, 28 (1), 54-60. http://hpcas.ru/article/view/12797/10667
  4. Dushkova, A. Simitchiev, T. Petrova, N. Menkov, I. Desseva, D. Mihaylova, 2023. Physical and functional characteristics of extrudates prepared from quinoa enriched with goji berry. Applied Sciences, 13 (6), 3503. https://www.webofscience.com/wos/woscc/full-record/WOS:000954258300001
  5. Ruskova, T. Petrova, Zh. Goranova, 2023. Edible insects – new meat alternative: a review. Journal of Central European Agriculture, 24 (1), 260-267. https://hrcak.srce.hr/296738
  1. Иванова П., Т. Петрова, 2023. Разработка напитка из киви, огурца и зеленого яблока. Здоровье человека, теория и методика физической культуры и спорта, 1 (29), 61-67. eISSN: 2414-0244. http://hpcas.ru/article/view/12808
  2. Иванова П., Т. Петрова, 2023. Напиток из моркови, красной свеклы и красного яблока оптимизированного состава. Здоровье человека, теория и методика физической культуры и спорта, 1 (29), 68-75. eISSN: 2414-0244. http://hpcas.ru/article/view/12809
  3. Иванова П., Б. Брышлянова, 2023. Новые продукты питания – джем и повидло с ягодами годжи. Физическое воспитание, спорт, физическая реабилитация и рекреация: проблемы и перспективы развития, Материалы XIII Международной научно-практической конференции. Красноярск, 2023, 351-356, ISBN: 978-5-86433-337-2.
  4. Иванова П., Б. Брышлянова, 2023. Разработка вариантов джема и повидла с ягодами годжи. Современные проблемы гигиены, радиационной и экологической медицины: Сб. науч. ст. / М-во здравоохранения Респ. Беларусь, УО „Гродн. гос. мед. ун-т“, Гродно: ГрГМУ, XIII, 371-385. ISSN 2409-3939.
  5. Момчилова М., 2023. Влияние различных режимов стерилизации на качественные характеристики мясных паштетов с пониженным содержанием жира. Здоровье человека, теория и методика физической культуры и спорта, 29 (1), 138-148, eISSN: 2414-0244. http://hpcas.ru/article/view/12863/10718
  6. Момчилова М., 2023. Возможности использования микроводорослей в качестве источников высококачественных питательных веществ в мясных продуктах. Обзор. Современные проблемы гигиены, радиационной и экологической медицины: Сб. науч. ст. / М-во здравоохранения Респ. Беларусь, УО „Гродн. гос. мед. ун-т“, Гродно: ГрГМУ, XIII, 371-385. ISSN 2409-3939.
  7. Петрова Т., Н. Пенов, М. Рускова, Ж. Горанова, Е. Романова, 2023. Индекс поперечного расширения и микроструктурные изменения экструдатов на основе бобов в зависимости от параметров экструзии / Sectional expansion index and microstructural changes of bean-based extrudates as a function of extrusion variables. Здоровье человека, теория и методика физической культуры и спорта, 29 (1), 54-60, eISSN: 2414-0244. http://hpcas.ru/article/view/12797
  8. Рускова М., М. Момчилова, 2023. Изследване влиянието на брашно от щурци върху енергийната стойност и микробиологичната характеристика на бадемови пасти. Национална научно-техническа конференция с международно участие „Екология и здраве“, май-юни, Пловдив, Сб. Доклади, 43-47. https://hst.bg/Ekologia_i_Zdrave_2023_sbornik_1_chast.pdf
  9. Събева П., Д. Исерлийска, Г. Живанович, 2023. Сензорни характеристики на череши и праскови с ядивни покрития. Младежки форум „Наука, технологии, иновации, бизнес“ 2023 – пролет, 27-28 април 2023 година, Пловдив. Сб. доклади, 46-51. ISSN 2367-8569. https://hst.bg/Mladejki%20forum%202023%20-%20prolet_sbornik.pdf
  10. Angelov A., A. Georgieva, M. Petkova, E. Bartkiene, J. Rocha, M. Ognyanov, V. Gotcheva, 2023. On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization. Foods, 12, 3346. https://www.webofscience.com/wos/alldb/full-record/WOS:001082967600001
  11. Gechev B., G. Zsivanovits, A. Iliev, M. Marudova, 2023. Chitosan/grapeseed oil multicomponent edible films – design and properties. Journal of Physics: Conference Series (IOP Publishing), 2436 (1), 012029. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85148760817&doi=10.1088%2f1742-6596%2f2436%2f1%2f012029&partnerID=40&md5=8b825ea465837b5f9f7379e52609790c
  12. Georgieva A., M. Petkova, E. Todorova, V. Gotcheva, A. Angelov, 2023. Isolation and selection of sauerkraut lactic acid bacteria producing exopolysaccharides. BIO Web of Conferences, 58, 02001. https://www.webofscience.com/wos/alldb/full-record/CABI:20230137049
  13. Gomez-Urios C., H. Kalaydzhiev, J. Blesa, M. Esteve, E. Nacheva, D. Iserliyska, N. Tomlekova, 2023. Green Assessment of Phenolic Acid Composition and Antioxidant Capacity of Advanced Potato Mutant Lines through UPLC-qTOF-MS/MS Quantification. Foods, 12 (13), 2616. https://www.webofscience.com/wos/alldb/full-record/WOS:001031165600001
  14. Goranova Zh., T. Petrova, M. Ruskova, K. Khvostenko, S. Madzharova, 2023. Study of agro-food industry by-products as functional components in bakery products. Journal of Mountain Agriculture on the Balkans, 26 (1), 470-488. https://www.webofscience.com/wos/cabi/full-record/CABI:20230316083
  15. Iserliyska D., G. Zsivanovits, M. Marudova, A. Iliev, 2023. Development of gluten-free muffins improved in mineral content. Современные проблемы гигиены, радиационной и экологической медицины: Сб. науч. ст. / М-во здравоохранения Респ. Беларусь, УО „Гродн. гос. мед. ун-т“, Гродно: ГрГМУ, XIII, 21-45. ISSN 2409-3939.
  16. Ivanova P., D. Georgiev, I. Dobrev, 2023. Technology for processing fruit and vegetables flours. Journal of Mountain Agriculture on the Balkans, 26 (2), 428-444. https://www.webofscience.com/wos/alldb/full-record/CABI:20230432410
  17. Ivanova P., D. Georgiev, I. Dobrev, 2023. Physicochemical, biochemical and microbiological parameters of fruit and vegetable flours. Journal of Mountain Agriculture on the Balkans, 26 (6), 430-451. https://www.webofscience.com/wos/cabi/full-record/CABI:20240030460
  18. Manev Z., S. Zhelyazkov, N. Petkova, 2023. Investigating the Change of Pigments, Total Phenols and Antioxidant Potential in Pear Jelly During Storage. Journal of Mountain Agriculture on the Balkans, 26 (2), 383-407. https://www.webofscience.com/wos/cabi/full-record/CABI:20230432409
  19. Manev Z., S. Zhelyazkov, 2023. Oats as a source of mineral nutrients in the diet of the population. Journal of Mountain Agriculture on the Balkans, 26 (4), 432-446. https://www.webofscience.com/wos/cabi/full-record/CABI:20241613262
  20. Momchilova M., D. Gradinarska-Ivanova, A. Parzhanova, D. Yordanov, 2023. Healthy vegetable oils and ingredients for reduced pork back fat content and evaluation of their impact on the nutritional aspects of comminuted cooked sausages. Journal of Central European Agriculture, 24 (1), 72-84. https://www.webofscience.com/wos/woscc/full-record/WOS:000961605900008
  21. Momchilova M., D. Gradinarska-Ivanova, K. Valkova-Yorgova, 2023. Effect of functional ingredients and vegetable oils on the technological properties and microstructure of emulsified cooked sausages. Food Science and Applied Biotechnology, 6 (1), 13-24. https://www.scopus.com/record/display.uri?eid=2-s2.0-85153962372&origin=resultslist&sort=plf-f
  22. Momchilova M., 2023. Effect of the inclusion of plant additives on the structural and mechanical properties of cooked meat sausages. Journal of Mountain Agriculture on the Balkans, 26 (1), 55-67. https://www.webofscience.com/wos/cabi/full-record/CABI:20230316058
  23. Momchilova M., 2023. Effect of tomato powder and quinoa flour on the shelf life and quality characteristics of cooked sausages. Journal of Mountain Agriculture on the Balkans, 26 (2), 1-18. https://www.webofscience.com/wos/cabi/full-record/CABI:20230432395
  24. Momchilova M., Zh. Goranova, D. Gradinarska-Ivanova, 2023. Physicochemical parameters and sensory evaluation of cooked sausages prepared with emulsions of chia and grape seed oils and quinoa flour as a stabilizing agent. AIP Conference Proceedings, 2889 (1), 080016. https://www.scopus.com/record/display.uri?eid=2-s2.0-85180288424&origin=resultslist
  25. Momchilova M., D. Gradinarska-Ivanova, D. Yordanov, G. Zsivanovits, 2023. Microstructure and technological properties of cooked meat sausages prepared with emulsions of vegetable oils as substitutes for animal fat. Food Research, 7 (4), 22-29. https://www.scopus.com/record/display.uri?eid=2-s2.0-85173437371&origin=resultslist
  26. Parzhanova A., V. Yanakieva, I. Vasileva, M. Momchilova, D. Dimitrov, P. Ivanova, I. Tumbarski, 2023. Physicochemical, antioxidant, and antimicrobial properties of three medicinal plants from the Western Part of the Rhodope mountains, Bulgaria. Life, 13 (12), 2237. https://www.mdpi.com/2075-1729/13/12/2237
  27. Petrova T., D. Vlahova-Vangelova, N. Penov, Zh. Goranova, T. Angelova, M. Ruskova, 2023. Effect of extrusion conditions on the protein oxidation and degree of protein hydrolysis of chickpea extrudates. Journal of Mountain Agriculture on the Balkans, 26 (2), 408-427. https://www.webofscience.com/wos/cabi/full-record/CABI:20230432413
  28. Petrova T., N. Penov, M. Ruskova, Zh. Goranova, S. Madzharova, K. Angelov, 2023. High-temperature short-time extrusion of bean- einkorn-buckwheat blend. Effect of process variables on water absorption index of extrudates. Journal of Mountain Agriculture on the Balkans, 26 (5), 493-506. https://www.webofscience.com/wos/cabi/full-record/CABI:20240038280
  29. Petkova N., Z. Manev, P. Tranenska, 2023. Study on the physicochemical characteristics’ changes of alginate-carrageenan pears’ jelly during storage. Journal of Mountain Agriculture on the Balkans, 26 (4), 447-472. https://www.webofscience.com/wos/cabi/full-record/CABI:20240038371
  30. Petkova T., P. Tranenska, N. Shopov, Y. Alexieva, 2023. Generating symptoms’ spaces by wavelets for automatic classification of Ziziphus jujuba’s decocts. Journal of Mountain Agriculture on the Balkans, 26 (6), 412-419. https://www.webofscience.com/wos/cabi/full-record/CABI:20240030483
  31. Ruskova M., T. Petrova, Zh. Goranova, N. Penov, A. Simitchiev, V. Nenov, 2023. Changes in oil-holding capacity of almond pastes and effect of added cricket flour on color parameters. Journal of Mountain Agriculture on the Balkans, 26 (3), 282-300. https://www.webofscience.com/wos/cabi/full-record/CABI:20230522117
  32. Tabakov S., P. Ivanova, G. Dobrevska, M. Dallev, A. Yordanov, 2023. Influence of photoselective protective nets on the sensory characteristics of fruits of the pinova apple cultivar. Scientific Papers. Series B, Horticulture, 67 (1), 193-198. Online ISSN 2286-1580. https://horticulturejournal.usamv.ro/pdf/2023/issue_1/Art28.pdf
  33. Tabakov S., P. Ivanova, G. Dobrevska, A. Yordanov, M. Dallev, 2023. Influence of photoselective protective nets on the sensory characteristics of fruits of the Florina apple cultivar. Scientific Papers. Series B, Horticulture, 67 (2), 175-181. https://horticulturejournal.usamv.ro/index.php/scientific-papers/current-issue?id=1410
  34. Yanakieva V., A. Parzhanova, D. Dimitrov, I. Vasieva, P. Raeva, S. Ivanova, 2023. Study on the antimicrobial activity of medicinal plant extracts and emulsion products with integrated herbal extracts. The Journal „Agriculture and Forestry“, 69 (4), 71-89. ISSN 05545579. https://www.agricultforest.ac.me/paper.php?id=3234
  35. Zhelyazkov S., G. Zsivanovits, M. Marudova-Zsivanovits, 2023. Investigation of edible coatings on the physical, chemical and microbiological characteristics of processed melons during storage. BIO Web Conferences, 58, 01012. https://www.webofscience.com/wos/alldb/full-record/CABI:20230137040
  36. Zhelyazkov S., Z. Manev, 2023. Mechanical, physicochemical and antioxidant properties of Jujube jam. Journal of Mountain Agriculture on the Balkans, 26 (5), 529-554. https://www.webofscience.com/wos/cabi/full-record/CABI:20240038282
  37. Zsivanovits G., P. Sabeva, D. Iserliyska, S. Zhelyazkov, A. Parzhanova, M. Nesheva, 2023. Enhancing Postharvest Quality of Fresh-Cut Plums with Chitosan-Grape Seed Oil Edible Coatings. BIO Web of Conferences, 58, 01011. https://www.webofscience.com/wos/alldb/full-record/CABI:20230137039
  38. Георгиева А., 2023. Фактори, влияещи върху наличието на охратоксин А във виното. Младежки форум „Наука, технологии, иновации, бизнес“ – пролет, 27-28 април 2023 г., Пловдив, Сборник доклади, 23-29. ISSN 2367-8569. https://hst.bg/Mladejki%20forum%202023%20-%20prolet_sbornik.pdf

2022г.

  1. М.Ruskova, T. Petrova, Goranova, N. Penov, A. Simitchiev, V. Nenov, B. Yerenova, 2022.Effectofprocessvariableson the density of apple pomace – wheat semolina extrudates. Journal of Mountain Agriculture on the Balkans, 25(3), 241-251.https://www.webofscience.com/wos/cabi/full-record/CABI:20220528314
  2. Petrova, M. Ruskova, Zh. Goranova, N. Penov, M. Zhonyssova, 2022. Effect of processing conditions on degree of starch gelatinization of extruded lentil semolina. Journal of Mountain Agriculture on the Balkans, 25 (3), 252-267.https://www.webofscience.com/wos/cabi/full-record/CABI:20220528315
  3. A. Vasileva, A. Durakova, T. Petrova, K. Choroleeva, Moisture sorption characteristics of white mulberry (Morus alba) as a natural alternative to sugar. Journal of Hygienic Engineering and Design, 39, 222-226. https://www.webofscience.com/wos/cabi/full-record/CABI:20230133847
  4. Angelova, Zh. Goranova, T. Petrova, M. Ruskova, N. Penov, A. Simitchiev, M. Zhonyssova, 2022. Effect of selected process parameters on water solubility index of chickpea extrudates. Journal of Mountain Agriculture on the Balkans, 25 (4), 335-348.https://www.webofscience.com/wos/cabi/full-record/CABI:20220560215
  5. Goranova, Z. Manev, 2022. Investigation of the effect of apple pomace on the textural characteristics, fibre content, and moisture content of sponge cakes. Food Science and Technology, 16 (2), 15-21. https://doi.org/10.15673/fst.v16i2.2368
  6. Goranova, G.Nakov, T. Petrova, M. Momchilova, K.Khvostenko,2022. Improvement of the quality characteristics of semi-finished sponge cakes by using apple pomace powder.Food Science and Technology, 16 (1), 41-49.https://doi.org/10.15673/fst.v16i1.2286
  7. Goranova, A. Vasileva, A. Durakova, B. Yerenova,2022. Sorption characteristics of flour mixtures enriched with apple pomace. Journal of Mountain Agriculture on the Balkans, 25(1), 436-451.https://www.webofscience.com/wos/cabi/full-record/CABI:20220356948
  8. Mihaylova, A. Popova, Zh. Goranova, P. Doykina, 2022.Development of healthy vegan bonbons enriched with lyophilized peach powder. Foods, 11 (11), 1580. https://doi.org/10.3390/foods11111580
  9. Alexieva, M.Baeva, A. Popova, H. Fidan, Zh. Goranova, I.Milkova-Tomova, 2022. Developmentand application of edible coatingswith Malva sylvestris L. extract toextend shelf-life of small loaf. Foods,11 (23), 3831. https://doi.org/10.3390/foods11233831
  10. Gentscheva, I.Milkova-Tomova, D.Buhalova, I.Pehlivanov, S.Stefanov, K.Nikolova, V.Andonova, N. Panova, G.Gavrailov, T.Dikova, Zh. Goranova, 2022. Incorporation of the dry blossom flour of Sambucus nigra L. in the production of sponge cakes. Molecules, 27 (3), 1124. https://doi.org/10.3390/molecules27031124
  11. Vasileva, A. Durakova, M. Dimitrova-Dicheva, Zh.Goranova, H. Kalaydzhiev,K. Georgiev, 2022. Oatflour enriched with nectarine powder of Bulgarian origin – antioxidant activity, microbiological and moisturesorption characteristics. Bulgarian Journal of Agricultural Science, 28 (6), 1147-1155.https://www.webofscience.com/wos/cabi/full-record/CABI:20220566571
  12. Zhelyazkov, G. Zsivanovits, E. Stamenova, M. Marudova, 2022. Physical and barrier properties of clove essential oil loaded potato starch edible films. Biointerface Research in Applied Chemistry, 12 (4), 4603-4612.https://www.webofscience.com/wos/alldb/full-record/WOS:000710177100023
  13. Boyanova, D. Gradinarska, V. Dobreva, P. Panayotov, M. Momchilova, G.Zsivanovits, 2022. Effect of Spirulina platensis on the quality and antioxidants characteristics of ice cream. BIO Web of Conferences, 45, 01009.https://doi.org/10.1051/bioconf/20224501009
  14. Perifanova-Nemska, N. Delinska, I. Petrova, V. Gandova, G. Zsivanovits, 2022. Physical properties of soaps obtained with the participation of plum kernel oil (Prunus domestica L.). 8th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE), 1-5.https://ieeexplore.ieee.org/document/9831304
  15. Zsivanovits, P. Sabeva, T. Petrova, M. Momchilova, S. Zhelyazkov, D. Iserliyska, D. Aleksandrova,2022. Improving the shelf-life of the sweet cherry by multicomponent edible coatings. Agricultural sciences, 14 (33), 36-49. https://www.webofscience.com/wos/alldb/full-record/CABI:20220337176
  16. Zsivanovits, P. Sabeva, S. Zhelyazkov, T. Petrova, Z. Rankova, 2022. Edible-coating prolongs shelf-life of minimal processed peach. Journal of Mountain Agriculture on the Balkans, 25 (3), 159-176. https://www.webofscience.com/wos/alldb/full-record/CABI:20220528309
  17. Iserliyska, G.Zsivanovits, M. Marudova, 2022. Chia gel usage as an egg replacer in the conventional cake recipe. Journal of Mountain Agriculture on the Balkans, 25 (3), 207-227. https://www.webofscience.com/wos/alldb/full-record/CABI:20220528312
  18. Ivanova, D. Georgiev, M. Georgieva, D. Hristova, 2022. Study on colour characteristics of blackcurrant fruits depending on cultivar and agrotechnics. Journal of Mountain Agriculture on the Balkans, 25 (2), 242-258. https://www.webofscience.com/wos/alldb/full-record/CABI:20220468572
  19. Ivanova, D. Georgiev, M. Georgieva, D. Hristova, 2022. Study on physicochemical and colour parameters of blackcurrant fruits of Titania, Lisil and Ben Lomond cultivars. Journal of Mountain Agriculture on the Balkans, 25 (1), 338-349. https://www.webofscience.com/wos/alldb/full-record/CABI:20220356940
  20. Ferati, T. Kalevska, D. Nedelkoska, P. Ivanova, N. Durmishi, G. Xhabiri, H. Miftari, D. Alija, R. Luma, 2022. The effect of environmental factors on the microbiological quality of flours. International Journal of Food Technology and Nutrition,5 (9-10), 53-56. https://drive.google.com/file/d/1YEW8_SuHU_nJ_vVGw6Dd0H3RtxsnBZQU/view
  21. Ivanova, T. Petrova, 2022. Development of black mulberry, red grape and blackcurrant juice. International Journal of Food Technology and Nutrition,5 (9-10), 77-89. https://drive.google.com/file/d/1MxDGJZKF8TGWXuJ63WjYZ6nkBDa2SluB/view
  22. Dobrevska, P. Ivanova, M. Dallev, 2022. Influence of agricultural cultivation methods on the physicochemical and colour parameters of Florina apples during storage in conventional refrigerated rooms. Bulgarian Journal of Agricultural Science, 28 (3), 534-540.https://www.webofscience.com/wos/alldb/full-record/CABI:20220287063
  23. Dobrevska, P. Ivanova, M. Dallev, 2022.Influence of agricultural cultivation methods on the physicochemical and colour parameters of Florina variety apples immediately after harvest. Bulgarian Journal of Agricultural Science, 28 (2), 279-283. https://www.webofscience.com/wos/alldb/full-record/WOS:000772846900012
  24. Ivanova, I. Lazova-Borisova, 2022. Application and benefits of vegetable flours embedded in rye bakery products. Bulgarian Journal of Crop Science, 59 (4), 64-69. https://www.webofscience.com/wos/alldb/full-record/CABI:20220382149
  25. Hristova, P. Ivanova, D. Georgiev, M. Georgieva, 2022. Degree of the impact of fertilizing and drying process on the colour indicators of plum cultivar Elena. Bulgarian Journal of Agricultural Science, 28 (5), 822-827. https://www.webofscience.com/wos/alldb/full-record/CABI:20220470216
  26. Momchilova, M. Marudova, D. Gradinarska-Ivanova, 2022. Thermal analysis of fats from reformulated emulsified meat sausages by Differential Scanning Calorimetry.Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. FoodScienceandTechnology, 1, 67-75. https://doi.org/10.15835/buasvmcn-fst:2021.0041
  27. Momchilova,D. Gradinarska-Ivanova, 2022. Effect of the inclusion of emulsions of vegetable oils and quinoa flour on the physicochemical properties and antioxidant capacity of cooked sausages. Journal of Mountain Agriculture on the Balkans, 25 (2), 33-51. https://www.webofscience.com/wos/alldb/full-record/CABI:20220468559
  28. Momchilova, D. Gradinarska-Ivanova, D. Yordanov, 2022. Changes in the colour and sensory characteristics of reformulated cooked sausages with chia, milk thistle (Silybum marianum) and pumpkin seed oils during storage. Journal of Mountain Agriculture on the Balkans,25(3), 1-19. https://www.webofscience.com/wos/alldb/full-record/CABI:20220528298
  29. Momchilova, D. Gradinarska-Ivanova, T. Petrova, D. Yordanov, 2022. Influence of emulsions of vegetable oils as fat substitutes on the colour and sensory quality of cooked sausages during storage. IOP Conference Series: Earth and Environmental Science, 1052, 012078. doi:10.1088/1755-1315/1052/1/012078
  30. Georgieva, I. Vasileva, A. Parzhanova, V. Chalova, S. Ivanova, A. Slavov, 2022. Factors affecting the amount of biologically active substances in extracts of Bulgarian medical plants typical of Western Rhodopes. Bulgarian Chemical Communications, 54 (1), 74-80. http://www.bcc.bas.bg/BCC_Volumes/Volume_54_Number_1_2022/bcc-54-1-74-80-vasileva-maep_06.pdf
  31. И. Лазова-Борисова, П. Иванова, 2022. Приложение и ползи на плодови брашна, вложени в ръжени хлебни изделия. Хранително-вкусова промишленост, 7, 28-32. https://issuu.com/hvp-bulgaria/docs/hvp_07-22-_
  32. П.Иванова, Д. Христова, Д. Георгиев, Т. Петрова, 2022. Разработка рецептуры сока из свеклы, ежевики и сливы. Современные проблемы гигиены, радиационной и экологической медицины, Сборник научных статей, Гродненский государственный медицинский университет,т. XII,66-82. http://elib.grsmu.by/handle/files/29066
  33. M. Момчилова,2022. Влияние томатного порошка и муки из киноа на физико-химические свойства, антиоксидантную способност и сенсорное восприятие вареных колбас.Современные проблемы гигиены, радиационной и экологической медицины, Сборник научных статей, Гродненский государственный медицинский университет, т. XII, 92-110. http://elib.grsmu.by/handle/files/29070
  34. Г. Зиванович, М. Марудова, 2022. Физические свойства пищевых пленок из гидроксипропилметилцеллюлозы, обогащенных маслом виноградных косточек. Современные проблемы гигиены, радиационной и экологической медицины, Сборник научных статей, Гродненский государственный медицинский университет, т. XII, 124-137. http://elib.grsmu.by/handle/files/29072
  35. А. Илиев, Г.Живанович, А. Пържанова, Н. Ненов, Е. Стаменова, 2022. Сравнение на екстракция със субкритичен и свръхкритичен фреон от гледна точка извличането на екстракти-компоненти на ядливи филми. Научно-техническа конференция ,,Опаковки – тенденции в развитието и приложението“, Сборник доклади, 22–27. https://hst.bg/Sbornik_opakovki_rendencii_v_razvitieto_i_prilojenieto_2022.pdf
  36. А. Пържанова, С. Цанева, В.Янакиева, Е. Стаменова, И. Василева, С. Иванова, 2022. Възможности за влагане на сушени или замразени дроги в мед и пастили. Национална научнотехническа конференция с международно участие „Екология и здраве“, Сборник доклади, 60-67. https://hst.bg/ECOLOGY%20AND%20HEALTH_2022_sbornik.pdf
  37. G. Zsivanovits, 2022. Permeability parameters of polysaccharide edible films loaded with plant oils.Материалы XII Международной научно-практической конференции „Физическое воспитание, спорт, физическая реабилитация и рекреация в высших учебных заведениях: Проблемы и перспективы развития“ (15 июня 2022 г., Красноярск), 411-415. ISBN 978-5-86433-923-7. https://www.elibrary.ru/item.asp?id=49789829
  38. П. Иванова, 2022. Новый пищевой продукт из столовой свеклы, сливы и черной смородины в виде сока. Материалы XII Международной научно-практической конференции „Физическое воспитание, спорт, физическая реабилитация и рекреация в высших учебных заведениях: Проблемы и перспективы развития“ (15 июня 2022 г., Красноярск), 387-392. ISBN 978-5-86433-923-7.https://www.elibrary.ru/item.asp?id=49789825
  39. Zsivanovits, P. Sabeva, S. Zhelyazkov, T. Petrova, Z. Rankova, 2022. Edible-coating prolongs shelf-life of minimal processed peach. Journal of Mountain Agriculture on the Balkans, 25 (3), 159-176. https://www.webofscience.com/wos/alldb/full-record/CABI:20220528309
  40. Goranova, M. Ruskova, T. Petrova, N. Penov, A. Simitchiev, B. Yerenova, 2022. Effect of functional formulas on some attributes and antioxidant activity of instant kissel from extruded apple pomace. Journal of Mountain Agriculture on the Balkans, 25 (5), 439-458. https://www.webofscience.com/wos/alldb/full-record/CABI:20230040448
  41. М. Момчилова, Т. Петрова, А. Пържанова, 2022. Оптимизация на варени колбаси произведени с емулсии от растителни масла, като заместители на мазнини: Проектиране на смеси. Младежки форум „Наука, технологии, иновации, бизнес“ 2022 есен, Сборник доклади, 17-22. https://hst.bg/Mladejki%20forum_2022,%20esen_sbornik.pdf
  42. А. Пържанова, С. Иванова, Г. Живанович, И. Василева, Х. Василев, 2022. Проучване на биологичния потенциал на лечебни ароматични растения, с цел влагане в емулсионни системи. Младежки форум „Наука, технологии, иновации, бизнес“ 2022 есен, Сборник доклади, 26-33. https://hst.bg/Mladejki%20forum_2022,%20esen_sbornik.pdf
  43. Т. Петкова, Й. Алексиева, 2022. Проучване върху физикохимичните и биохимичните характеристики на Ziziphus Jujube Mill. 34-40. Младежки форум „Наука, технологии, иновации, бизнес“ 2022 есен, Сборник доклади, https://hst.bg/Mladejki%20forum_2022,%20esen_sbornik.pdf
  44. М. Рускова, Т. Петрова, 2022. Изследване промяната на перокисното число и стабилността на разслояване при съхранение на бадемови пасти с брашно от щурци. XXXIIIНационална научно-практическа конеренция с международно участие „Качеството – за по-добър живот’ 2022“, Доклади, 79-85.
  45. Ж. Горанова, Т. Петрова, 2022. Влияние на заместителите на яйца върху качеството на сладкарски изделия – обзор. XXXIIIНационална научно-практическа конеренция с международно участие „Качеството – за по-добър живот’ 2022“, Доклади, 86-93.
  46. Т. Петкова, П. Тръненска, Й. Алексиева, 2022. Проучване върху качествените промени в полифенолните съединения, съдържащи се в плодовете Хинап (ZiziphusJujubeMill.) при технологична преработка. XXXIIIНационална научно-практическа конеренция с международно участие „Качеството – за по-добър живот’ 2022“, Доклади, 94-102.

2021г.

  1. Petrova, Zh. Goranova,N. Penov, M. Ruskova, A. Simitchiev, 2021. Influenceofselectedparametersonprocessefficiency during the extrusion of bean-einkorn-buckwheat blend. Journal of Mountain Agriculture on the Balkans, 24 (1), 312-322. https://www.webofscience.com/wos/cabi/full-record/CABI:20220223409
  2. Ruskova, Zh. Goranova, T. Petrova, N. Penov, 2021. The effect of extrusion conditions on the expansion of lentil extrudates. Journal of Mountain Agriculture on the Balkans, 24 (2), 349-364. https://www.webofscience.com/wos/cabi/full-record/CABI:20220223352
  3. Angelova, Zh. Goranova, M. Ruskova, A. Simitchiev, T. Petrova, N. Penov, 2021. Effect of selected parameters on process efficiency and energy efficiency during the extrusion of chickpea instant semolina. Journal of Mountain Agriculture on the Balkans, 24 (2), 322-335. https://www.webofscience.com/wos/cabi/full-record/CABI:20220223350
  4. Angelova, Z. Goranova, T. Petrova, N. Penov, 2021. Effect of selected parameters on sectional expansion index and bulk density during the extrusion of chickpea instant semolina.Food Science and Technology-Ukraine,15(2). https://www.webofscience.com/wos/woscc/full-record/WOS:000706173400009
  5. Zsivanovits, S. Zhelyazkov, M. Momchilova, D. Iserliyska, D. Aleksandrova, 2021. Influence of edible coating on shelf life and quality of sweet cherry. Carpathian Journal of Food Science and Technology, 13 (2),93-105. https://www.webofscience.com/wos/woscc/full-record/WOS:000669669700009
  6. Zsivanovits, D. Iserliyska, M. Momchilova, P. Sabeva, Z. Rankova, 2021. Analysis of chitosan treatment on white and black sweet cherry. Progress in Agricultural Engineering Sciences, 16 (S2), 65-72. https://www.webofscience.com/wos/cabi/full-record/CABI:20210075657
  7. Iserliyska, G. Zsivanovits, M. Marudova, 2021. Study on the potential of chia gel usage as a natural fat substitute in cake formulation. Progress in Agricultural Engineering Sciences, 17(S1), 127-135. https://www.webofscience.com/wos/cabi/full-record/CABI:20220206156
  8. Marudova, S. Sotirov, S. Zhelyazkov, G. Zsivanovits, 2021. Formulation and characterization of hydroxypropyl methylcellulose edible films containing grape seed oil. Macromolecular Symposia, 2000278. https://onlinelibrary.wiley.com/doi/abs/10.1002/masy.202000278
  9. Ivanova, B. Brushlyanova, G. Zsivanovits, S. Zhelyazkov, 2021. Changes in epiphytic microflora of cherry fruit stored at non-chilling and chilling temperatures. Journal of Hygienic Engineering and Design, 34, 21-25. https://www.webofscience.com/wos/cabi/full-record/CABI:20210458274
  10. Pevicharova, E. Nacheva, G. Zsivanovits, 2021. Effect of genotype and storage on textural parameters in potato tubers. Journal of Central European Agriculture, 22(2), 369-375. https://www.webofscience.com/wos/cabi/full-record/CABI:20210471294
  11. Ivanov, A. Markova, G. Zsivanovits, M. Ivanova, 2021. Effect of storage temperatures on Kashkaval texture. Ukrainian Food Journal, 10 (2), 237-248.https://www.webofscience.com/wos/cabi/full-record/CABI:20210350948
  12. Zhelyazkov, P. Ivanova, 2021. Microbiological parameters during storage of minimally processed melons with and without edible coating. Bulgarian Chemical Communications, 53 (1), 91-98. http://www.bcc.bas.bg/BCC_Volumes/Volume_53_Number_1_2021/BCC-53-1-2021-91-98-Zhelyazkov-5325.pdf
  13. Manev, N. Petkova, 2021. Influence of ultraviolet light and ultrasound irradiation on the physicochemical, sensory and microbiological characteristics of pear jam enriched with fibers. Biointerface Research in Applied Chemistry,11(6), 14304-14315. https://www.webofscience.com/wos/woscc/full-record/WOS:000640664600043
  14. Manev, N. Petkova, 2021. Investigation of the influence of ultraviolet light and ultrasound on the antioxidant potential, phenolic content, and structural-mechanical properties of pear jam enriched with fibers. Journal of Microbiology, Biotechnology and Food Sciences, 11(1), 1-5. https://www.webofscience.com/wos/woscc/full-record/WOS:000753961100023
  15. Manev, N. Petkova, 2021. Component composition and antioxidant potential of Cystoseira barbata from the black sea. Bulletin of the Transilvania University of Braşov, 14-63(1),164-172. https://www.webofscience.com/wos/cabi/full-record/CABI:20220163464
  16. Manev, N. Petkova, 2021. Investigation of the influence of the component composition on the rheological characteristics of pear fruit jam. Journal of Hygienic Engineering and Design,34(8), 83-87.https://www.webofscience.com/wos/cabi/full-record/CABI:20210458284
  17. Hristova, D. Georgiev, B. Stefanova, P. Ivanova, 2021. Assessment of the impact of conventional and organic fertilization on the drying process and the quality characteristics of Stanley plum fruit. International Conference „Agriculture for Life, Life for Agriculture“, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania. https://www.researchgate.net/publication/355927609_ASSESSMENT_OF_THE_IMPACT_OF_CONVENTIONAL_AND_ORGANIC_FERTILIZATION_ON_THE_DRYING_PROCESS_AND_THE_QUALITY_CHARACTERISTICS_OF_’STANLEY’_PLUM_FRUI
  18. Parzhanova, I.Vasileva, A. Slavov, D. Dimitrov, S. Ivanova, 2021. Sensory analysis of marinades and ready-made culinary meat products enriched with oil macerates and water-ethanol herbal extracts. Annals. Food Science and Technology, 22(4), 401-412. https://afst.valahia.ro/wp-content/uploads/2022/10/I.2_Dimitrov.pdf
  19. Parzhanova, D. Dimitrov, S. Ivanova, M. Perifanova, G. Uzunova, 2021. Study on the composition and oxidation stability of sunflower oil –oleic type during heat treatment. Annals. Food Science and Technology, 22 (4), 413-421. https://afst.valahia.ro/wp-content/uploads/2022/10/III.1_Dimitrov.pdf

2020г.

  1. Zhelyazkov, S. Aleksandrov, M. Ruskova, T. Petrova, V. Gotcheva, N. Penov, 2020. Optimization of osmotic dehydration parameters for sweet cherries (Prunus avium) using response surface methodology.Bulgarian Chemical Communications, 52(4), 500-505. http://www.bcc.bas.bg/
  2. I. Petrova, N. Petkova, Al. Slavchev,T. Petrova, 2020. Structural effects of selected hydrocolloids on Ca (II)-alginatebeads containing hydrosol from Rosa damascena Mill. IOP Conf. Series: Materials Science and Engineering,1031 (2021) 012106, 1-8. ISSN17578981, 1757899X.https://iopscience.iop.org/article/10.1088/1757-899X/1031/1/012106
  3. Momchilova, T. Petrova, D. Gradinarska, D. Yordanov, 2020. Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes. Journal of Food Science and Technology-Ukraine, 41 (4), 980-986.https://www.webofscience.com/wos/woscc/full-record/WOS:000731457800025
  4. Stankov, H. Fidan, E. Dimitrova, K. Mihalev, G. Zsivanovits, 2020. Textural and sensory properties of false acacia (Robinia Pseudoacacia L.) jellies with functional components. Carpathian Journal of Food Science and Technology, 12 (2), 58-63.https://www.webofscience.com/wos/cabi/full-record/CABI:20219972099
  5. Sotirov, S. Zhelyazkov, M. Marudova, G. Zsivanovits, D. Tokmakov, 2020. Embedded system for fruit image processing. 2020 XXIX International Scientific Conference Electronics (ET), 1-3. https://ieeexplore.ieee.org/document/9238244
  6. I. Lazova-Borisova, P. Ivanova, N. Taxin, 2020. Opportunities for the use of tobacco flour in organic flour for diabetic bread. JournalofMountainAgricultureontheBalkans, 23 (2), 240-247.https://www.researchgate.net/publication/342814127_Opportunities_for_the_Use_of_Tobacco_Flour_in_Organic_Flour_for_Diabetic_Bread
  7. Ivanova, D.Georgiev, M.Georgieva, S. Atanasova, 2020. Sensory characteristics of raspberry cultivars. Journal of Mountain Agriculture on the Balkans, 23 (6), 235-243. https://www.webofscience.com/wos/cabi/full-record/CABI:20219974742
  8. Ivanova,D.Georgiev, M.Georgieva, 2020. Colour parameters of remontant raspberry cultivars stored under frozen conditions. Journal of Mountain Agriculture on the Balkans, 23 (5), 172-182. https://www.webofscience.com/wos/cabi/full-record/CABI:20210025546
  9. Haitova, P. Ivanova, N. Petkova, N. Panayotov, 2020. Nutritional quality characteristics of two pumpkins type cultivated in Bulgaria. Scientific papers series B.Horticulture, LXIV (1), 384-389. https://www.webofscience.com/wos/cabi/full-record/CABI:20203543424
  10. Hristova, D. Gergiev, P. Ivanova, B. Stefanova, 2020. Quality of fresh and dried Stanley plum after application of conventional and organic fertilizers. Journal of Balkan Ecology, 23 (1), 81-88. https://www.webofscience.com/wos/cabi/full-record/CABI:20203215542
  11. Mihova, P.Ivanova, 2020. Investigation of the biochemical composition of fruits from two genotypes of Sea buckhorn (Hippophae rhamnoides L.). Scientific papers series B.Horticulture, LXIV (2), 73-77.http://horticulturejournal.usamv.ro/index.php/20-articles/articles-2019-issue-2/877-investigation-of-the-biochemical-composition-of-fruits-from-two-genotypes-of-sea-buckthorn-hippophae-rhamnoides-l
  12. Petrova, P. Ivanova, K.Mihalev, D. Georgiev, 2020. Impact of pre-processing of blackcurrantfruit on the content of biologically active substances in its juice.Journal of Balkan Ecology, 23 (3), 245-253.
  13. Petrova, P. Ivanova, K.Mihalev, D. Georgiev, 2020. Effect of black currant fruit cultivars over antioxidant capacity, content of total polyphenols and anthocyanins. Journal of Balkan Ecology,23 (3), 254-259.
  14. Manev, N. Petkova, 2020. Investigation of the influence of calcium salts and gelling time on the structural mechanical properties of fruit jam. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology, 77(2), 88-93. https://www.webofscience.com/wos/woscc/full-record/WOS:000607457000011
  15. Manev, N. Petkova, 2020. The Effect of starch and amidated pectin on rheological behavior of iota-carrageenan gels. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology, 77(2), 77-81.https://www.webofscience.com/wos/woscc/full-record/WOS:000607457000009
  16. Fidan, S. Stankov, N. Petkova, Z. Petkova, A. Iliev, M. Stoyanova, 2020. Evaluation of chemical composition, antioxidant potential and functional properties of carob (Ceratonia siliqua L.) seeds. Journal of Food Science and Technology, 57 (7), 2404-2413.https://www.webofscience.com/wos/woscc/full-record/WOS:000515729600002
  17. М. Момчилова, Г. Живанович, 2020. Физико-химические и текстурные исследования мясных паштетов, изготовленных с добавлением пребиотиков и муки из сушеных томатов. Здоровье человека, теория и методика физической культуры и спорта, 2 (18), 55-61. http://journal.asu.ru/zosh/article/view/7948
  18. С. Желязков, П. Събева, Г. Живанович, 2020. Физични и физикохимични показатели на ядивни филми. Научно-техническа конференция „Опаковки – тенденции в развитието и приложението“, Пловдив, Сборник, 40-44. https://hst.bg/bulgarian/SBORNIK_09.10.2020.pdf
  19. Zsivanovits, M. Marudova, 2020. Determination of hydrophilic and mechanical properties of composite food films from chitosan and grape seed oil. Мониторинг состояния здоровья населения в контексте развития общественного здравоохранения по предупреждению преждевременной смертности, 59.
  20. П. Иванова, Т. Михова, Сomparative nutritional analysis of product innovation marshmallows „candy of blue varieties of plum (Prunus domestica) and sea buckthorn (Hippophae rhamnoides)“ passenger marshmallows out of the blue plums. Сборник научных статей „Актуальные вопросы профилактики в работе врача общей практики“, Одесский национальный медицинский университет, Учреждение образования „Гродненский государственный медицинский университет, 69-77.
  21. П.Иванова, Т.Петрова. 2020. Оптимизация ингредиентного состава фруктового напитка из шелковицы черной, ежевики и красного винограда на основе физико-химических и сенсорных характеристик.IV Международной научно-практической конференции, „Инновации в индустрии питания и сервисе“, 27 ноября 2020 года.367-374. https://kubstu.ru/data/celist/CEM2077.pdf
  22. Atanasova, M. Georgieva, D. Georgiev, P. Ivanova, 2020. Impact of some elements in the cultivation technology on biochemical and qualitative characteristics of raspberry fruit. International Conference of the University of Agronomic Science and Veterinary Medicine of Bucharest „Agriculture for Life, Life for Agriculture“, June 4-6, 2020, Bucharest, Romania.Scientific Bulletin. Series F. Biotechnologies, XXV (1). https://biotechnologyjournal.usamv.ro/index.php/scientific-papers/current?id=536
  23. Manev, P. Ivanova, T. Mihova, 2020. Justification of the new technology obtaining jam from sea buckthorn with an average sugar content in order to use it as a component of confectionery products intended for school meals.Сборник научных статей „Актуальные вопросы профилактики в работе врача общей практики“, Одесский национальный медицинский университет, Учреждение образования „Гродненский государственный медицинский университет, 78-87.

2019г.

  1. Petrova, Z. Manev, N. Petkova, K. Ivanova, M. Ruskova, N. Penov, 2019. Structural-mechanical characteristics of fruit jam enriched with fibers. AIP Conference Proceedings 2075, 160034, 160034-1-160034-4. https://www.webofscience.com/wos/woscc/full-record/WOS:000472653800244
  2. Iserliyska, G. Zsivanovits, B. Gechev, M. Marudova, T. Petrova, M. Ruskova,A. Iliev, K. Ivanova, 2019. Influence of different polysaccharides on rheological behavior and thermal properties of gluten free dough. AIP Conference Proceedings 2075, 160018, 160018-1 – 160018-5. https://www.webofscience.com/wos/woscc/full-record/WOS:000472653800228
  3. Goranova, M. Baeva, R. Vrancheva, T. Petrova, St. Stefanov, 2019. Antioxidant properties and color characteristics of sponge cakes containing functional components. Ukrainian Food Journal, 8 (2), 260-270. https://www.webofscience.com/wos/woscc/full-record/WOS:000473816300004
  4. Goranova, M. Baeva, A. Slavov, N. Petkova, G. Uzunova, R. Vrancheva, H. Fidan, T. Petrova, 2019. Nutritional value and functional properties of sponge cakes. Comptes rendus de l’Academie bulgare des Sciences, 72 (12), 1723-1731. https://www.webofscience.com/wos/woscc/full-record/WOS:000510857600017
  5. Momchilova, D. Gradinarska, T. Petrova, G. Zsivanovits, N. Penov, D. Yordanov, 2019. Inulin and lentil flour as fat replacers in meat-vegetable pâté – A mixture design approach. Carpathian Journal of Food Science and Technology, 11 (3), 5-14. https://www.webofscience.com/wos/woscc/full-record/WOS:000488244300001
  6. Gechev, G. Zsivanovits, M. Marudova, 2019. Rheological models of gluten free bread dough. AIP Conference Proceedings 2075,160012, 10.1063/1.5091339. https://www.webofscience.com/wos/woscc/full-record/WOS:000472653800222
  7. Zsivanovits, B. Gechev, 2019. Relaxation properties of bread doughs from gluten free and non-gluten free flour mixtures. AIP Conference Proceedings 2075,160009, 10.1063/1.5091336. https://www.webofscience.com/wos/woscc/full-record/WOS:000472653800219
  8. Zsivanovits, A. Iliev, 2019. Quality changes of fresh grapes and blueberries during cold storage. AIP Conference Proceedings 2075,160006, 10.1063/1.5091333. https://www.webofscience.com/wos/woscc/full-record/WOS:000472653800216
  9. Ivanova, T. Mihova, 2019. Development of syrup from Japanese quince (Chaenomeles Japonica). Bulgarian Journal of Crop Science:Растениевъдни науки, 56 (4), 63-69. https://www.webofscience.com/wos/cabi/full-record/CABI:20219904148
  10. Mihova, P. Ivanova, 2019. Study of some biochemical compounds in two different syrups from sea buckthorn (Hippophae rhamnoides L.). Journal of Mountain Agriculture on the Balkans, 22 (5), 142-150.
  11. Petrova, M. Ruskova, N. Penov, K. Ivanova, M. Momchilova, 2019. Optimization of extrusion process for production of apple pomace – wheat semolina extrudates. Здоровье человека, теория и методика физической культуры и спорта, 4 (15), 212-219. https://cyberleninka.ru/article/n/optimization-of-extrusion-process-for-production-of-apple-pomace-and-wheat-semolina-extrudates
  12. Goranova, T. Petrova,P. Sabeva, M.Baeva, 2019. Application of pumpkin seeds powder using in sponge cake. Proceedings of the 8 th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, Ukraine, 41-42. https://www.researchgate.net/publication/342914556_Application_of_pumpkin_seed_powder_in_sponge_cakes
  13. Goranova, M. Baeva, T. Petrova, 2019. Quality evaluation of dietetic sucrose-free sponge cakes with einkorn wholemeal flour (Тriticum monococcum L.). Proceedings of the 8 th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, Ukraine, 38-41. https://www.researchgate.net/publication/342905832_Quality_evaluation_of_dietetic_sucrose-free_sponge_cakes_with_einkorn_wholemeal_flour_TriticumMonococcuml
  14. Iserliyska, T. Petrova,M. Ruskova, 2019. Sodium reduced bread as a delivery vehicle for dietary prebiotics to enhance food functionality. International Journal of Scientific & Engineering Research, 10 (8), 804-810. https://www.researchgate.net/publication/335619990_Sodium_reduced_bread_as_a_delivery_vehicle_for_dietary_prebiotics_to_enhance_food_functionality
  15. Momchilova, D. Gradinarska, D. Yordanov, T. Petrova, I. Bakalov, N. Petkova, 2019. Influence of the sterilization process on the physicochemical and nutritional properties of meat vegetable pate. Journal of Agriculture and Plant Sciences, 17 (1), 125-133. https://js.ugd.edu.mk/index.php/YFA/article/view/2873
  16. Момчилова, Д. Йорданов, Д. Градинарска, Т. Петрова, 2019. Влияние тепловой обработки на физико-химические и органолептические показатели мясорастительного паштета с пониженным содержанием жира, обогащенного пребиотиками. Здоровье человека, теория и методика физической культуры и спорта, 4 (15), 235-243. http://hpcas.ru/article/view/7102
  17. Kr. Ivanova, T. Petrova, Ruskova, A. Simitchiev, St. Madjarova, 2019. Influence of conditions of extraction of brewer`s spent grain with wheat semolina on the structural mechanical properties of the received extrudates. BiosysFoodEng 2019, Proceedings of 3rd International Conference on Biosystems and Food Engineering, PDF E347. http://www.biosysfoodeng.hu/2019/USB/pdf/E347.pdf
  18. Zsivanovits, K. Ivanova, P. Sabeva, T. Petrova, D. Aleksandrova, 2019. Characterisation of edible-coated minimal processed peach. BiosysFoodEng 2019, Proceedings of 3rd International Conference on Biosystems and Food Engineering, PDF E335.
  19. Madzharova, T. Petrova, N. Bozukov, 2019. System for processing concentrated and non-condensing gases in boilers. Machines. Technologies. Materials, 13 (4), 155-157. https://stumejournals.com/journals/mtm/2019/4/155
  20. Ruskova, T. Petrova, N. Penov, 2019. Effect of extrusion conditions on the expansion of extruded apple pomace-wheat semolina mixtures. Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 8th International Specialized Scientific and Practical Conference, September 12, 2019. Kyiv, Ukraine. DOI: 10.24263/RES-2019-3. https://nuft.edu.ua/doi/doc/res/2019/3.pdf
  21. Г. Живанович, Д. Александрова, П. Събева, 2019. Ядивни опаковки за плодове. Научно-техническа конференция „Опаковки – тенденции в развитието и приложението“, Пловдив, Сборник, 38-43. https://hst.bg/bulgarian/SbornikDokladiOpakovki2019.pdf
  22. Г. Живанович, M. Марудова, 2019. Реологические свойства съедобной пленки из хитозана. Здоровье человека, теория и методика физической культуры и спорта, 4(15), 220- http://hpcas.ru/article/view/7100
  23. Zsivanovits, M. Momchilova, P. Sabeva, S. Malchev, Z. Rankova, 2019. Shelf-life characteristics of ediblecoated new sweet cherry cultivars. Health, Physical Culture and Sports, 5(16), 75-83. https://cyberleninka.ru/article/n/shelf-life-characteristics-of-edible-coated-new-sweet-cherry-cultivars
  24. Aleksandrova, G. Zsivanovits, Z. Rankova, S. Malchev, S. Gandev, 2019. Effect of chitosan edible coating on sweet cherry post-harvest storage pathogens. BiosysFoodEng 2019 3rd International Conference on Biosystems and Food Engineering,(pp. 8).
  25. П. Иванова,Т.Михова, 2019. Разработка инновационного продукта «Пастила из синих сортов сливы домашней (Prunus domestica) и облепихи (Hippophae rhamnoides). Здоровье человека, теория и методика физической культуры и спорта,4 (15), 204-211. http://hpcas.ru/article/view/7098
  26. П.Иванова,Н. Петкова, Е. Саралиева, Д. Хайтова, Т. Михова,Разработване и характеристика на пюре от тиква като компонент в нови продукти с японска дюля.11- та национална младежка научно-практическа конференция „Иновации в ХВП – проблеми и перспективи“, 30.10.2019 г. УХТ-Пловдив.
  27. Зд. Манев, П.Иванова, Т.Михова, 2019. Разработка джема из облепихи со средним содержанием сахара. Здоровье человека, теория и методика физической культуры и спорта, 4 (15), 244-251.http://hpcas.ru/article/view/7103
  28. Saralieva, P. Ivanova, N. Petkova, D. Haytova, 2019. Phytochemical characterization of the fruits and the resulting purees of two types of pumpkins cultivated in Bulgaria.Scientific Works of University of Food Technologies, 66 (1), 78-86. https://uft-plovdiv.bg/site_files/file/scienwork/scienworks_2019/docs/1-11.pdf

2018г.

  1. Fidan, T. Petrova, T. Sapundzhieva, N. Penov, H. Dogan, S. Ercisli, 2018. The usage of concentrated carob syrup for osmotic dehydration of blueberries. Comptes rendus de l’Academie bulgare des Sciences, 71 (7), 893-899. https://www.webofscience.com/wos/alldb/full-record/WOS:000443104000004
  2. Petrova, H. Hristov, S. Aleksandrov, N. Penov, M. Ruskova, K. Ivanova, Z. Manev, 2018. Moisture sorption isotherms of dried black chokeberry. Journal of Mountain Agriculture on the Balkans, 21 (1), 210-221. https://www.webofscience.com/wos/alldb/full-record/CABI:20193272712
  3. Petrova, N. Penov, M. Ruskova, K. Ivanova, A. Simitchiev, Z. Manev, V. Nenov, 2018. Optimization of extrusion process for production of legume-cereal extrudates. Journal of Mountain Agriculture on the Balkans, 21 (1), 267-276. https://www.webofscience.com/wos/alldb/full-record/CABI:20193272718
  4. Bakalov, Z. Manev, T. Petrova, K. Ivanova, A. Simitchiev, M. Ruskova, N. Penov, 2018. Comparative sensory and physicochemical analysis of “lutenitza”. Journal of Mountain Agriculture on the Balkans, 21 (1), 286-295. https://www.webofscience.com/wos/alldb/full-record/CABI:20193272720
  5. Bakalov, Z. Manev, T. Petrova, M. Ruskova, K. Ivanova, G. Zsivanovits, 2018. Texture analysis of pepper. Journal of Mountain Agriculture on the Balkans, 21 (1), 277-285. https://www.webofscience.com/wos/alldb/full-record/CABI:20193272719
  6. Marudova, M. Momchilova, G. Antova, Z. Petkova, D. Yordanov, G. Zsivanovits, 2018. Investigation of fatty acid thermal transitions and stability in poultry pates enriched with vegetable components. Journal of Thermal Analysis and Calorimetry, 133 (1), 539-547. https://www.webofscience.com/wos/alldb/full-record/WOS:000435398700053
  7. Zsivanovits, T. Grancharova, I. Dimitrova-Dyulgerova, D. Ivanova, S. Kostadinova, M. Marudova, 2018. Postharvest quality and safety of fresh-cut melon fruits coated with water soluble chitosan films. Progress in Agricultural Engineering Sciences, 14(S1), 133-145. https://www.webofscience.com/wos/alldb/full-record/CABI:20193212172
  8. Ivanov, A. Bogdanova, G. Zsivanovits, 2018. Effect of ripening temperature on the texture of cow milk Kashkaval cheese. Progress in Agricultural Engineering Sciences, 14 (S1), 69-78. https://www.webofscience.com/wos/alldb/full-record/CABI:20193212166
  9. Ivanova, T. Mihova, D.Georgiev, 2018. Development of a component composition of puree of persimmon and orange. Journal of Mountain Agriculture on the Balkans,21 (6), 165-177. https://www.webofscience.com/wos/cabi/full-record/CABI:20203075324
  10. Hristova, D. Gergiev, B. Brashlyanova, P. Ivanova, 2018. Colour parameters of fresh and dried plum fruit of cultivar „Tegera“, after application of some conventional and organic fertilization. Bulgarian Journal of Agricultural Science, 24 (2), 48-51. https://journal.agrojournal.org/page/en/details.php?article_id=1071
  11. Mihova, P.Ivanova, D. Georgiev, 2018. Study on biochemical composition and antiradical capacity of dried fruits of Japanese quince (Chaenomeles sp.). Journal of Mountain Agriculture on the Balkans,21 (5), 193-206. https://jmabonline.com/en/article/amy9itErsURhq11OL0mn
  12. Kostov, R. Denkova-Kostova, V. Shopska, P. Nedyalkov, Z. Denkova, B. Goranov, V. Iliev, K. Ivanova, D. Teneva, 2018. New approach to modelling the kinetics of the fermentation process in cultivation of lactic acid bacteria.Proceedings 32nd European Conference on Modelling and Simulation, 212-218. https://www.webofscience.com/wos/alldb/full-record/WOS:000656119000031
  13. Т. Петрова, Н. Пенов, М. Рускова, И. Бакалов, К. Иванова, В. Ненов, М. Тамова, 2018. Воздействие отдельньіх параметров экструзии чечевичных зерен на индекс водорастворимости. Сборник материалов III Международной научно-практической конференции, посвященной 100-летию ФГБОУ ВО «Кубанский государственный технологический университет», 197-201. https://elibrary.ru/item.asp?id=36771956
  14. Aleksandrov, T. Petrova,M. Ruskova, E. Popescu, H. Hristev, V. Gotcheva, N. Penov, 2018. Optimization of technological parameters for osmotic dehydration of black chokeberry. Food Science and Applied Biotechnologies, 1 (2), 108-117. https://www.ijfsab.com/index.php/fsab/article/view/19
  15. Т. Петрова, 2018. Хранене, хранителна политика и продоволствена сигурност. Военна академия „Г. Раковски“ – 105 години знание в интерес на сигурността и отбраната, Сборник доклади от Международна научна конференция, 6-7 април 2017, 229-232. ISBN 978-619-7478-00-6.
  16. Zsivanovits, D. Iserliyska, M. Momchilova, M. Marudova, 2018. Rheological properties of batter for gluten free bread. Chemistry: Bulgarian Journal of Science Education, 27 (5), 675-682. https://www.researchgate.net/publication/332079163_RHEOLOGICAL_PROPERTIES_OF_BATTER_FOR_GLUTEN_FREE_BREAD
  17. Iserliyska, G. Zsivanovits, M. Marudova, 2018. The Effect of Hydrocolloids concentration on the physical properties of gluten free cake. Chemistry: Bulgarian Journal of Science Education, 27 (5), 683-691. https://www.researchgate.net/publication/332079252_THE_EFFECT_OF_HYDROCOLLOIDS_CONCENTRATION_ON_THE_PHYSICAL_PROPERTIES_OF_GLUTEN-FREE_CAKE
  18. П. Иванова, Т. Михова, 2018.Разработка напитков на основе PortulacaOleraceaL.Материалы І Нац. н-т конференции с международным участием „Инновационные и ресурсосберегающие технологии продуктов питания, Рыбное, 27 апреля 2018 г. – Астрахань, [Электронный ресурс]: материалы. – Астрахань: Изд-во АГТУ. https://www.researchgate.net/profile/Petya_Ivanova/publication/326125904_Development_of_drinks_based_on_Portulaca_oleracea_L/links/5b3a1b4d4585150d23eebf6a/Development-of-drinks-based-on-Portulaca-oleracea-L.pdf
  19. П.Иванова,Т. Михова, Д. Георгиев, Разработка нового продукта – пюре из плодов тыквы и плодов хеномелеса (айвы японской). Cборник материалов ХІІІ Международной научно-практической конференции „Качество продукции, технологии и образования“, МГТУ им. Г. И. Носова, г. Магнитогорск, Россия, апрель, 2018 г., 96-102. https://www.researchgate.net/profile/Petya_Ivanova/publication/326125803_Development_of_a_new_product_of_puree_and_fruit_of_pumpkin_and_chanomelese_fruit_Japanese_quince/links/5b3a1aa30f7e9b0df5e50c2e/Development-of-a-new-product-of-puree-and-fruit-of-pumpkin-and-chanomelese-fruit-Japanese-quince.pdf
  20. Mihova, D. Georgiev, P.Ivanova, B. Brashlyanova, 2018. Influence of different drying methods over the biochemical composition of Japanese quince. Global Journal of Science Frontier Research, D: Agriculture and Veterinary, 18 (3), 1-4. https://www.researchgate.net/publication/326124986_Influence_of_Different_Drying_Methods_over_the_Biochemical_Compositions_of_Japanese_Quince

2017г.

  1. Ivanova, R. Denkova, G. Kostov, T. Petrova, M. Ruscova, N. Penov, 2017. Extrusion of brewers’ spent grains and application in the production of functional food. Characteristics of spent grains and optimization of extrusion. Journal of the Institute of Brewing, 123 (4), 544-552. https://www.webofscience.com/wos/alldb/full-record/WOS:000423303800010
  2. Ivanova, T. Petrova, N. Penov, M. Ruskova, Ap. Simitchiev, G. Kostov, R. Denkova, 2017. Influence of extrusion conditions on sectional expansion index of brewers’ spent grains. Journal of Mountain Agriculture on the Balkans, 20 (1), 354-362. https://www.webofscience.com/wos/alldb/full-record/CABI:20183199927
  3. Ivanova, T. Petrova, N. Penov, M. Ruskova, Ap. Simitchiev, G. Kostov, R. Denkova, 2017. Influence of some extrusion parameters of extruded brewers’ spent grains on the specific mechanical energy consumption.Journal of Mountain Agriculture on the Balkans, 20 (1), 345-353. https://www.webofscience.com/wos/alldb/full-record/CABI:20183199926
  4. Chorbadzhiev, G. Zsivanovits, D. Gradinarska, K. Danov, K. Valkova-Jorgova, 2017. Improvement of texture profile attributes of cooked sausage type “Krenvirsh”. Bulgarian Journal of Agricultural Science, 23 (2), 338-347. https://www.webofscience.com/wos/alldb/full-record/CABI:20173173081
  5. Ир. Голубинова, П. Иванова, Пл. Маринов-Серафимов, Ст. Енчев, Ан. Илиева, 2017. Сравнителна морфологична и биохимична характеристика на семена от видове на род Sorghum. Bulgarian Journal of Crop Science:Растениевъдни науки, 54 (5), 21-29. https://cropscience-bg.org/page/en/details.php?article_id=637
  6. Ivanova, D.Georgiev, T.Mihova, M.Georgieva, T. Popski, 2017. Colour parameters of blackberry cultivars after application of fertilizers. Journal of Mountain Agriculture on the Balkans, 20 (5), 263-274. https://www.webofscience.com/wos/alldb/full-record/CABI:20183199804
  7. Hristova, D.Georgiev, B.Brashlynova, P.Ivanova, E. Markov, 2017. Study on the influence of some conventional and organic fertilizers on the biochemical composition of fresh and dried fruits of ‘Elena’ cultivars. Journal of Mountain Agriculture on the Balkans, 20 (2), 305-316. https://www.webofscience.com/wos/cabi/full-record/CABI:20183199955
  8. Petrova, N. Penov, A. Simitchiev, M. Ruskova, K. Ivanova, 2017. Effect of extrusion conditions on antioxidant capacity of bean-based extrudates. American Scientific Journal, 17 (1), 37-41. https://scholar.google.bg/scholar?q=Effect+of+extrusion+conditions+on+antioxidant+capacity+of+bean-based+extrudates&hl=bg&as_sdt=0&as_vis=1&oi=scholart
  9. Petrova, T. Petrova,P. Ivanova, M. Ruskova, K. Mihalev, N. Penov, 2017. Optimizing enzymatic maceration of blackcurrant mash by response surface methodology. Modern Agricultural Science and Technology, 3 (1-2), 48-53. https://www.semanticscholar.org/paper/Optimizing-Enzymatic-Maceration-of-Blackcurrant-by-Petrova-Petrova/ef20fe66deb638ffec9379b57ceac72ed5a0ee71
  10. Hristozov, St. Madzharova, N. Bozukov, T. Petrova, 2017. Information – Calculation Method for Energy Efficiency Radiant Heating Systems in Industrial Premises. II International scientific conference “Industry 4,0”. Proceedings, 1 (1), 73-77. https://www.semanticscholar.org/paper/INFORMATION-%E2%80%93-CALCULATION-METHOD-FOR-ENERGY-RADIANT-Hristozov-Madzharova/e4850636d9063a2e135d438fbaad72a9e90a503b
  11. Ст. Маджарова, Н. Бозуков, Т. Петрова, Усъвършенстване на работата на съществуващ турбогенератор във фирма „MONDI“ – гр. Стамболийски. International Scientific Technical Conference “Technics. Technologies, Education. Safety’17”, Proceedings, 1 (2), 138-140. http://techtos.net/sbornik/2-2017.pdf
  12. Т. Петрова, Ст. Маджарова, Н. Бозуков, 2017. Инстантни храни на база бобови и зърнени компоненти и възможност за включването им в порциона на военнослужещите. International Scientific Technical Conference “Technics. Technologies, Education. Safety’17”, Proceedings, 1 (1), 107-109. http://techtos.net/sbornik/1-2017.pdf
  13. Tonchev, T. Atanasov, A. Todorova, Ts. Atanasova, N. Shtrankova, M. Momchilova, G. Zsivanovits, 2017. Sensory and instrumental texture analysis of Bulgarian commercial pates. Agricultural Science and Technology(AST), 9 (3), 251-256. https://www.webofscience.com/wos/cabi/full-record/CABI:20173380061
  14. Georgiev, T. Mihova, P. Ivanova, B. Brashlyanova, G. Popski, M. Georgieva. D. Hristova, 2017. Effect of composting on the biochemical composition of fresh and dried fruits of chokeberry (Aronia melanocarpa L.).International conference „Aktualni poznatku v pestovani, slechteni, ochrane rostlin a zpracovani produktu“, sekce c 4 „Kvalita a zpracovani produktu”, Uroda 12/ 2017, vedecka priloha casopisu, 539-542, 22-23 November 2017, Brno, Czech Republic. https://www.researchgate.net/publication/321722380_EFFECT_OF_COMPOSTING_ON_THE_BIOCHEMICAL_COMPOSITION_OF_FRESH_AND_DRIED_FRUITS_OF_CHOKEBERRY_ARONIA_MELANOCARPA_L
  15. Georgiev, T. Mihova, M. Georgieva, P. Ivanova, G. Popski, G. Naydenova, D. Mitev, 2017. Influence of grass establishment with some legume species on the biochemical composition of „Black Satin“ blackberry fruits. VIII International Scientific Agriculture Symposium „AGROSYM 2017″, session on Organic Agriculture, Book of proceedings, 136-140, 5-8 th October 2017, Jahorina , Bosnia and Herzegovina,COBISS.RS-ID 6954776. https://www.researchgate.net/publication/331588773_INFLUENCE_OF_GRASS_ESTABLISHMENT_WITH_SOME_LEGUME_SPECIES_ON_THE_BIOCHEMICAL_COMPOSITION_OF_’BLACK_SATIN’_BLACKBERRY_FRUITS
  16. Hristova, D. Georgiev, B. Brashlyanova, P. Ivanova,2017. Study on influence of some conventional and biological fertilizers on the biochemical composition of fresh and dried fruits of „Tegera“ plum cultivar.“Third International Symposium for Agriculture and Food – ISAF 2017”, 18-20 October, 2017, Ohrid, Macedonia,Journal of Agricultural, Food and Environmental Sciences. https://journals.ukim.mk/index.php/jafes/article/view/1017
  17. T.Mihova, D. Georgiev, Brashlynova, P. Ivanova, 2017. Influence of organic fertilization on the Biochemical composition of fresh and dried fruits of Japanese quince (Chaenomeles sp.). VIII International Scientific Agriculture Symposium „AGROSYM 2017“, session on ORGANIC AGRICULTURE, Book of proceedings, 1654-1659, 5-8 th October 2017, Jahorina, Bosnia and Herzegovina. https://www.webofscience.com/wos/cabi/full-record/CABI:20183050391
  18. Denkova, D. Teneva, B. Goranov, Z. Denkova, Z. Urshev, T. Koparanova, K. Ivanova, G. Kostov, 2017. Identification of a strain of the genus Lactobacillus, isolated from spontaneously fermented yogurt. Journal of Food and Packaging Science Technique and Technologies, 13, 13-17.
  19. Teneva, B. Goranov, R. Denkova, Z. Denkova, T. Koparanova, K. Ivanova, G.Kostov, 2017. Examination of some probiotic properties of Lactobacillus delbrueckii ssp. bulgaricus Pr2, isolated from spontaneously fermented yogurt.Journal of Food and Packaging Science Technique and Technologies, 13, 18-24.

2016г.

  1. Petrova, M. Ruskova, K. Kalcheva-Karadzhova, N. Penov, 2016. The effect of extrusion variables on the colour of bean-based extrudates. Bulgarian Chemical Communications, 48 (E), 407-411. https://www.webofscience.com/wos/alldb/full-record/WOS:000392370200030
  2. Ruskova, S. Aleksandrov, E. Popescu, T. Petrova, V. Gotcheva, N. Penov, 2016. Osmotic dehydration as a preliminary technological process for the production of dried chokeberry (Aronia melanocarpa). Bulgarian Chemical Communications, 48 (E), 412-417. https://www.webofscience.com/wos/alldb/full-record/WOS:000392370200031
  3. Ruskova, T. Petrova, G. Zsivanovits, N. Toshkov, N. Penov, 2016. Effect of extrusion conditions on breaking strength index of lentil extrudates. Bulgarian Chemical Communications, 48 (E), 418-423. https://www.webofscience.com/wos/alldb/full-record/WOS:000392370200032
  4. Momchilova, G. Zsivanovits, I. Milkova-Tomova, D. Buhalova, P. Dojkova, 2016. Sensory and texture characterisation of plum (Prunus domestica) fruit leather. Bulgarian Chemical Communications, 48 (E), 428-434. https://www.webofscience.com/wos/alldb/full-record/WOS:000392370200034
  5. Momchilova, G. Zsivanovits, 2016. Instrumental texture characterization of bread. Bulgarian Chemical Communications, 48 (E), 435-441. https://www.webofscience.com/wos/alldb/full-record/WOS:000392370200035
  6. Petrova, P. Ivanova, K. Mihalev, D. Georgiev, 2016. Аntioxidant capacity, polyphenol and anthocyanin content in blackberries. Journal of Mountain Agriculture on the Balkans, 19 (2), 221-232. https://jmabonline.com/en/article/Gt2i6u6lIU9MeRrfBahH
  7. Petrova, P. Ivanova, K. Mihalev, D. Georgiev, 2016. Study the influence of pre-treatment of blackberries on the content of polyphenols, anthocyanins and antioxidant capacity in the juices develop from them. Journal of Mountain Agriculture on the Balkans, 19 (3), 184-196. https://jmabonline.com/en/article/wylOdM09mlxvetgqV6Cx
  8. Ruskova, T. Petrova, Kr. Ivanova, N. Penov, 2016. Extrusion cooking of a legume-cereal mixture: Effect of extrusion variables on specific mechanical energy. Journal of Food and Packaging Science, Technique and Technologies, 9, 34-38.https://www.researchgate.net/publication/305361206_EXTRUSION_COOKING_OF_A_LEGUME-CEREAL_MIXTURE_EFFECT_OF_EXTRUSION_VARIABLES_ON_SPECIFIC_MECHANICAL_ENERGY
  9. Ruskova, Sv. Aleksandrov, T. Petrova, V. Gotcheva, N. Penov, 2016. Effect of osmotic dehydration variables on the water loss of blackcurrants. Journal of Food and Packaging Science, Technique and Technologies, 10, 10-13. https://www.researchgate.net/publication/305366618_EFFECT_OF_OSMOTIC_DEHYDRATION_VARIABLES_ON_THE_WATER_LOSS_OF_BLACKCURRANTS
  10. Ruskova, T. Petrova, N. Penov, Ap. Simitchiev, 2016. Optimization of formulations with balanced biochemical composition and possibilities for their extrusion. Agricultural Science and Technology, 8 (2), 111-116. https://www.webofscience.com/wos/cabi/full-record/CABI:20163255641
  11. Ив.Бакалов, Т. Петрова, М. Рускова, Г. Живанович, Н. Пенов, 2016. Текстурен анализ на екструдирани смеси от ябълкови пресовки и пшеничен грис. Списание занаука «Ново знание», 5 (1), 63-67.
  12. Т. Петрова, Рускова, Н. Тошков, М. Тамова, Н. Пенов, 2016. Изотермы сорбционной влажности экструдатов на основе фасоли. Электронный сетевой политематический журнал“Научные труды КубГТУ“, 14, 232-244. https://ntk.kubstu.ru/data/mc/0035/1441.pdf
  13. Goranova, M. Baeva, S. Stankov, G. Zsivanovits, 2016. Sensory Characteristics and Textural Changes during Storage of Sponge Cake with Functional Ingredients. Journal of Food Physics, (28-29), 70-79. http://foodphysics.net/journal/2016/paper_9.pdf
  14. М. Момчилова, Г. Живанович, Д. Йорданов, Л. Антипова, И. Марков, С. Титов, 2016. Текстурные характеристики охлажденного и замороженного мяса курицы и индейки. Вестник Воронежского государственного университета инженерных технологий, 4 (70), 194-200. https://www.vestnik-vsuet.ru/vguit/article/view/1229
  15. П. Иванова, К. Петрова, Т. Петрова, Ив. Бакалов, К. Михалев, Н. Пенов, 2016. Оптимизация разработки рецептур напитков функционалъного назначение. Научные труды КубГТУ, № 14, 940-951.
  16. Georgiev, T. Mihova, B. Brashlyanova, P. Ivanova, S. Valeva, 2016.Influence of different methods for drying over the biochemical composition in Chaenomeles fruits. 15th Serbian Congress of Fruit and Grapevine Producers, Kragujevac, 21st – 23rd September 2016.
  17. Georgiev, B. Brashlyanova, P. Ivanova, B. Stefanova, S. Valeva, M. Georgieva, G. Popski, D. Hristova, 2016. Biochemical composition of plum cultivars after different drying methods.15th Serbian Congress of Fruit and Grapevine Producers, Kragujevac, 21st – 23rd September 2016.
  18. С. Александров, М. Рускова, Т. Петрова, В. Гочева, А. Ангелов, Н. Пенов, 2016. Oсигуряване на безопасността на стерилизирани хранителни продукти чрез адекватни производствени програми за самоконтрол. Резюмета на научни доклади по безопасност на храните от 9-та Национална научна конференция на Българския фокален център към EFSA, 24-25 октомври, гр. Хисаря.
  19. А.Илиев, Б. Бръшлянова, 2016. Промени в съдържанието на биологично активни вещества и антиоксидантната активност на охладени лук и чесън при съхранение. Списание занаука „Ново знание”, 5 (1), 56-62. http://science.uard.bg/index.php/newknowledge/article/viewFile/113/105
  20. Т. Петрова, П. Иванова, 2016. Стандартите – път към мултинационално обединение на ХВП. Храната на 21 век, 2, 8-14. http://www.ufi-bg.com/images/pdf/Hranata%20na%2021%20vek%20-%20br.2%20-%20FINAL.pdf

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