Výsledky vyhledávání - "Anna Aladjadjiyan"

Akademický článek

Autor: ANNA ALADJADJIYAN, Andriana KAKANAKOVA

Publikováno v: Journal of Central European Agriculture, Vol 9, Iss 4, Pp 789-793 (2009)

Chemical additives (fertilizers and plant protection preparations) are largely used for improving the production yield of food produce. Their application often causes the contamination of raw materials for food production, which can be dangerous for

Externí odkaz: https://doaj.org/article/071ed864b17b461db84b67c72c8455fa

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Akademický článek

THE USE OF PHYSICAL METHODS FOR PLANT GROWING STIMULATION IN BULGARIA

Autor: ANNA ALADJADJIYAN

Publikováno v: Journal of Central European Agriculture, Vol 8, Iss 3, Pp 369-380 (2007)

Different chemical additives are used for rising productivity of plants and animals. Their application causes the contamination of raw materials for food production with toxins that is dangerous for consumers’ health. On-farm safety for fresh produ

Externí odkaz: https://doaj.org/article/15427c1ec55f4a50996d69852acc92d9

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Akademický článek

INFLUENCE OF STATIONARY MAGNETIC FIELD ON THE EARLY STAGES OF THE DEVELOPMENT OF TOBACCO SEEDS (NICOTIANA TABACUM L.)

Autor: ANNA ALADJADJIYAN, TEODORA YLIEVA

Publikováno v: Journal of Central European Agriculture, Vol 4, Iss 2, Pp 131-138 (2003)

The influence of a stationary magnetic field with induction of 0,15 Т at expositions 10 min, 20 min и 30 min, on tobacco seeds (Nicotiana tabacum L.), cv. Harmanly 11 has been investigated. The germination energy GE and the germination G have been

Externí odkaz: https://doaj.org/article/7b50d53425d0481b9865dc46a348586a

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Akademický článek

EFFECT OF LONG-TERM STORAGE OF PEPPER (Capsicum annuum L.) SEEDS ON THEIR VIABILITY MEASURED BY SELECTED THERMODYNAMIC PARAMETERS

Autor: Nikolay Panayotov, Anna Aladjadjiyan

Publikováno v: Acta Scientiarum Polonorum: Hortorum Cultus, Vol 13, Iss 2 (2014)

The main goal of the present study was to investigate the changes in viability potential and selected thermodynamic parameters of peppers seeds in aging during storage as well as the relationship between them. The water content and storage temperatur

Externí odkaz: https://doaj.org/article/895098d16a094bd988e4d0b1a0dd8470

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15. Radiation and radioactivity in the food sector

Autor: Anna Aladjadjiyan

Publikováno v: Applied food science ISBN: 9789086863815

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4e2505461ba4e6d5255fb2aa94b12805
https://doi.org/10.3920/978-90-8686-933-6_15

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Traditional Bulgarian Dairy Food

Autor: Ivanka Zheleva, Anna Aladjadjiyan, Y. Kartalska

Publikováno v: Traditional Foods ISBN: 9781489976468

Traditional Bulgarian dairy food is described in the chapter. One of the most famous products is Bulgarian yogurt, produced with Lactobacillus bulgaricus. The chapter also describes other well-known Bulgarian traditional dairy products like katyk or

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::62819c033b147f0f60f8bc5d92fade5f
https://doi.org/10.1007/978-1-4899-7648-2_8

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