المؤلفون: Zsivanovits Gabor, Sabeva Petya, Iserliyska Dida, Zhelyazkov Stoil, Parzhanova Albena, Nesheva Marieta

المصدر: BIO Web of Conferences, Vol 58, p 01011 (2023)

مصطلحات موضوعية: Microbiology, QR1-502, Physiology, QP1-981, Zoology, QL1-991

Relation: https://www.bio-conferences.org/articles/bioconf/pdf/2023/03/bioconf_foset22_01011.pdf; https://doaj.org/toc/2117-4458; https://doaj.org/article/23d8c71bf34846599f35b4885401c93d

الاتاحة: https://doi.org/10.1051/bioconf/20235801011
https://doaj.org/article/23d8c71bf34846599f35b4885401c93d

المؤلفون: Iserliyska, Dida¹ dida_isser@yahoo.com, Zsivanovits, Gabor¹, Iliev, Angel¹, Marudova, Maria²

المصدر: Journal of Chemical Technology & Metallurgy. 2024, Vol. 59 Issue 4, p769-778. 10p.

مصطلحات موضوعية: *CHIA, *POLYSACCHARIDES, *DIFFERENTIAL scanning calorimetry, *FAT substitutes, *CAKE, *CORNSTARCH, *STARCH

المؤلفون: Iliev, Angel, Dushkova, Mariya, Zsivanovits, Gabor, Iserliyska, Dida

المصدر: Journal of Chemical Technology & Metallurgy; 2024, Vol. 59 Issue 4, p761-767, 7p

مصطلحات موضوعية: ULTRAFILTRATION, SUNFLOWER seed oil, PROTEINS, RAW materials, SUNFLOWER seeds, SUNFLOWERS

المؤلفون: Yaneva, Teodora G., Wiczkowski, Wieslaw, Marchev, Andrey S., Iserliyska, Dida, Georgiev, Milen I., Tomlekova, Nasya B.

المصدر: International Journal of Molecular Sciences; Jun2024, Vol. 25 Issue 11, p5638, 23p

مصطلحات موضوعية: COMMON bean, ANTHOCYANINS, SEEDS, POLYPHENOLS, CYANIDIN, PHENOLIC acids, CHLOROGENIC acid

المؤلفون: Gomez-Urios, Clara, Kalaydzhiev, Hristo, Blesa, Jesus, Esteve, Maria Jose, Nacheva, Emiliya, Iserliyska, Dida, Tomlekova, Nasya

المصدر: Foods; Jul2023, Vol. 12 Issue 13, p2616, 15p

مصطلحات موضوعية: OXIDANT status, PHENOLIC acids, PHENOLS, POTATOES, BIOACTIVE compounds

المؤلفون: Zsivanovits, Gabor, Sabeva, Petya, Petrova, Todorka, Momchilova, Mariya, Zhelyazkov, Stoil, Iserliyska, Dida, Aleksandrova, Diyana

المصدر: Agricultural Sciences

مصطلحات موضوعية: Sensory evaluation, Chitosan, Physical properties, Antimicrobial effect, Grape seed oil, Anti-browning effect

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______9626::c5048e2e6da8106efa5441d17f895fb8

المؤلفون: Iserliyska, Dida, Zsivanovits, Gábor, Marudova, Maria

مصطلحات موضوعية: S1 Agriculture (General) / mezőgazdaság általában

وصف الملف: text

Relation: http://real.mtak.hu/134244/1/%5B17870321%20-%20Progress%20in%20Agricultural%20Engineering%20Sciences%5D%20Study%20on%20the%20potential%20of%20chia%20gel%20usage%20as%20a%20natural%20fat%20substitute%20in%20cake%20formulation.pdf; Iserliyska, Dida and Zsivanovits, Gábor and Marudova, Maria (2021) Study on the potential of chia gel usage as a natural fat substitute in cake formulation. Progress in Agricultural Engineering Sciences, 17 (S1). pp. 127-135. ISSN 1786-335X

الاتاحة: http://real.mtak.hu/134244/
http://real.mtak.hu/134244/1/%5B17870321%20-%20Progress%20in%20Agricultural%20Engineering%20Sciences%5D%20Study%20on%20the%20potential%20of%20chia%20gel%20usage%20as%20a%20natural%20fat%20substitute%20in%20cake%20formulation.pdf
https://doi.org/10.1556/446.2021.30015

المؤلفون: Iserliyska, Dida, Zsivanovits, Gabor, Gechev, Biser, Marudova, Maria, Petrova, Todorka, Ruskova, Milena, Bakalov, Ivan, Iliev, Angel, Ivanova, Kristina

المصدر: AIP Conference Proceedings ; volume 2075, page 160018 ; ISSN 0094-243X

الاتاحة: http://dx.doi.org/10.1063/1.5091345
http://aip.scitation.org/doi/pdf/10.1063/1.5091345

المؤلفون: Zsivanovits, Gabor, Iserliyska, Dida, Momchilova, Maria, Sabeva, Petya, Rankova, Zarya

مصطلحات موضوعية: S1 Agriculture (General) / mezőgazdaság általában, TP Chemical technology / vegyipar, vegyészeti technológia

وصف الملف: text

Relation: http://real.mtak.hu/151155/1/1787-0321-article-p65.pdf; Zsivanovits, Gabor and Iserliyska, Dida and Momchilova, Maria and Sabeva, Petya and Rankova, Zarya (2020) Analysis of chitosan treatment on white and black sweet cherry. PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES, 16 (S2). pp. 65-72. ISSN 1786-335X

الاتاحة: http://real.mtak.hu/151155/
http://real.mtak.hu/151155/1/1787-0321-article-p65.pdf
https://doi.org/10.1556/446.2020.20008

المؤلفون: Zsivanovits, Gabor I., Sabeva, Petya G., Petrova, Todorka V., Momchilova, Mariya M., Zhelyazkov, Stoil P., Iserliyska, Dida Zh., Aleksandrova, Diyana V.

المصدر: Agricultural Sciences / Agrarni Nauki; 2022, Vol. 14 Issue 33, p36-49, 14p

مصطلحات موضوعية: SHELF-life dating of food, SWEET cherry, EDIBLE coatings

المؤلفون: Zsivanovits, Gabor, Zhelyazkov, Stoil, Momchilova, Maria, Iserliyska, Dida, Aleksandrova, Diyana

المصدر: Carpathian Journal of Food Science & Technology; 2021, Vol. 13 Issue 2, p93-105, 13p

مصطلحات موضوعية: EDIBLE coatings, SWEET cherry, QUALITY of life, MICROBIAL contamination, FRUIT quality, CHITOSAN, ALGINIC acid

المؤلفون: Zsivanovits, Gabor, Iserliyska, Dida, Momchilova, Maria, Sabeva, Petya, Rankova, Zarya

المصدر: Progress in Agricultural Engineering Sciences; January 2021, Vol. 16 Issue: Supplement 2 p65-72, 8p

المؤلفون: Iserliyska, Dida, Chinnan, Manjeet S., Resurreccion, Anna V. A.

المصدر: Agricultural Engineering International: CIGR Journal; Vol. 14 No. 2 (2012): CIGR Journal; 49-57 ; 1682-1130

مصطلحات موضوعية: beverage-processing protocol, chocolate-flavored peanut drink, sensory properties, suspension stability, viscosity, color

وصف الملف: application/pdf

Relation: http://www.cigrjournal.org/index.php/Ejounral/article/view/1992/1578; http://www.cigrjournal.org/index.php/Ejounral/article/view/1992/1619; http://www.cigrjournal.org/index.php/Ejounral/article/view/1992

الاتاحة: http://www.cigrjournal.org/index.php/Ejounral/article/view/1992

المؤلفون: Iserliyska, Dida¹ d.iseliyska@canri.org, Zsivanovits, Gabor¹, Marudova, Maria²

المصدر: Chemistry. Bulgarian Journal of Chemical Education. 2018, Vol. 27 Issue 5, p683-691. 9p.

مصطلحات موضوعية: *HYDROCOLLOIDS, *GLUTEN-free foods, *CAKE, *XANTHAN gum, *FOOD quality, *HARDNESS

المؤلفون: Karadzhov, Grozdan, Iserliyska, Dida

المصدر: European Food Research and Technology ; volume 216, issue 3, page 274-276 ; ISSN 1438-2377

الاتاحة: http://dx.doi.org/10.1007/s00217-002-0631-x
http://link.springer.com/content/pdf/10.1007/s00217-002-0631-x.pdf
http://link.springer.com/article/10.1007/s00217-002-0631-x/fulltext.html
http://link.springer.com/content/pdf/10.1007/s00217-002-0631-x

المؤلفون: Iserliyska, Dida¹, Paraskova, Pavlina¹, Ivanova, Petya¹

المصدر: New Knowledge Journal of Science / Novo Znanie. 2014, Vol. 3 Issue 1, p30-33. 4p.

المؤلفون: Paraskova, Pavlina¹, Iserliyska, Dida¹, Ivanova, Petya¹

المصدر: New Knowledge Journal of Science / Novo Znanie. 2014, Vol. 3 Issue 1, p21-29. 9p.

المؤلفون: Zsivanovits, Gabor Ivan¹, Iserliyska, Dida¹

المصدر: New Knowledge Journal of Science / Novo Znanie. 2013, Vol. 2 Issue 3, p111-115. 5p.

مصطلحات موضوعية: FOOD texture, FRUIT texture, MEAT texture, TEXTURE of food poultry, VEGETABLE texture

المؤلفون: Iserliyska, Dida¹, Paraskova, Pavlina¹, Ivanova, Petya¹

المصدر: New Knowledge Journal of Science / Novo Znanie. 2014, Vol. 3 Issue 1, p34-36. 3p.