Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Iskra Totseva"'
Autor:
Manol Ognyanov, Petko Denev, Desislava Teneva, Yordan Georgiev, Sabina Taneva, Iskra Totseva, Mariana Kamenova-Nacheva, Yana Nikolova, Svetlana Momchilova
Publikováno v:
Molecules, Vol 27, Iss 6, p 1765 (2022)
Gamma irradiation is efficiently applied to many foods, but nevertheless there is a distinct lack of information about the changes of macro- and micronutrients (e.g., carbohydrates, lipids, organic acids, and phenolics) in dried rose hip (RH) fruits.
Externí odkaz:
https://doaj.org/article/4e6762e2a28b465a98c0391d3edfbd32
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 1, Pp 5-13 (2013)
The antioxidative activities and mechanism of action were studied of eight synthesised cinnamoyl- and hydroxycinnamoyl amides of biogenic amines (caffeoyldopamine, cinnamoyldopamine, p-coumaroyldopamine, feruloyldopamine, sinapoyldopamine, caffeoylph
Externí odkaz:
https://doaj.org/article/dcffedbe5a574344870c79d81d33f72d
Autor:
Adriana Kazakova, Michał Janiak, Sabina Taneva, Iskra Totseva, Vessela Kancheva, Ryszard Amarowicz, Svetlana Momchilova
Publikováno v:
Proceedings of the Bulgarian Academy of Sciences. 75:1123-1128
Food irradiation has a number of advantages over the other conventional preservation technologies like canning, freezing, pasteurization and addition of chemical preservatives. It is a fast and inexpensive treatment which can be performed in the orig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed7dae1b4771aca01ed7fc4956f7583f
https://doi.org/10.7546/crabs.2022.08.04
https://doi.org/10.7546/crabs.2022.08.04
Publikováno v:
Czech Journal of Food Sciences. 31:5-13
excellent antioxidant activity, higher than or comparable with that of caffeic acid. The best activity was shown by caffeoyldopamine followed by cinnamoyldopamine and caffeoyltyramine. The analysis of the kinetic data obtained showed that the presenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::671786043951b1a244d1efb090166ee9
https://doi.org/10.17221/280/2011-cjfs
https://doi.org/10.17221/280/2011-cjfs
Publikováno v:
International Journal of Food Science and Technology. 37:145-152
The anti-oxidative properties of trans-resveratrol were studied in the concentration range 0.02-0.20% (8.8 × 10 -4 -8.8 × 10 -3 M) during autoxidation of pure triacylglycerols of lard (TGL) and of pure triacylglycerols of sunflower oil (TGSO), as w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01f6c13702984a5ee2d6cdf4ce2553a8
https://doi.org/10.1046/j.1365-2621.2002.00551.x
https://doi.org/10.1046/j.1365-2621.2002.00551.x
Autor:
Hristo Najdenski, Galya Ivanova, Mariana Ninova, Lyubomir Stoev Georgiev, Katya Seizova, Iskra Totseva, Tsenka S. Milkova, Emma M. Marinova, Maya Chochkova
Synthetic hydroxycinnamoylamides of amino acids (precursors of aromatic amines) were studied for their antioxidant activity in vitro by two antioxidant assay systems, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and inhibition of lipid pero
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbac53c1f2a5918f73262129ee57dfce
Autor:
Maya Spasova, Vessela Kortenska-Kancheva, Iskra Totseva, Lyubomir Georgiev, Galya Ivanova, Tsenka Milkova
Fifteen amides of cinnamic, ferulic and sinapic acids with natural and unnatural C-protected amino acids have been synthesized. The amides (E)-N-(feruloyl)-L-tyrosine methyl ester (10), (E)-N-(feruloyl)-L-phenylalanine t-butyl ester (11), (E)-N-(sina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd70f65476d5b44269c652eb7b8798c8