Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Ivan, Bakardzhiyski"'
Publikováno v:
Beverages, Vol 9, Iss 4, p 95 (2023)
Fruit addition can enrich beer with flavor and bioactive substances. Sweet cherry (Prunus avium L.) can be added in beer as a whole fruit, fruit juice, or pulp, but there is no data for the addition of cherry pomace in beer. Therefore, we investigate
Externí odkaz:
https://doaj.org/article/6b304211cf624cf4a65f4ea4297d72bc
Autor:
Ivan Bakardzhiyski, Rada Dinkova
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 21:5-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c458808e3a03c0b6bd1b62758fbb3b26
https://doi.org/10.17306/j.afs.2022.1005
https://doi.org/10.17306/j.afs.2022.1005
Autor:
Vera Deneva, Ivan Bakardzhiyski, Krasimir Bambalov, Daniela Antonova, Diana Tsobanova, Valentin Bambalov, Daniel Cozzolino, Liudmil Antonov
Publikováno v:
Molecules, Vol 25, Iss 1, p 170 (2019)
Raman spectroscopy, being able to provide rich information about the chemical composition of the sample, is gaining an increasing interest in the applications of food. Raman spectroscopy was used to analyze a set of wine samples (red and white) sourc
Externí odkaz:
https://doaj.org/article/860708ca6bf348c4876dffad935d183b
Publikováno v:
Acta scientiarum polonorum. Technologia alimentaria. 21(1)
In recent years, there has been an increased fruit addition to the brewing process, especially in craft breweries. Fruit addition leads to changes in the organoleptic characteristics and chemical composition of beers. Bilberries are rich in phenolic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::efd7cd7d724a1085adc54c4a523c78cd
https://pubmed.ncbi.nlm.nih.gov/35174684
https://pubmed.ncbi.nlm.nih.gov/35174684
Autor:
Ivan Bakardzhiyski
Publikováno v:
Food Science and Applied Biotechnology. 5:151
The influence of bentonite and cold treatments on some groups of phenolic compounds, color characteristics and antioxidant activity of young red Cabernet Sauvignon wine from Bulgaria was studied. Bentonite was administered in increasing doses in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fcdfb3f1100309be2bb023bd05eb28a
https://doi.org/10.30721/fsab2022.v5.i2.191
https://doi.org/10.30721/fsab2022.v5.i2.191
Autor:
Ivan Bakardzhiyski
Publikováno v:
Food Science and Applied Biotechnology. 5:140
Protein profile change of Bulgarian Chardonnay wine under the influence of treatment with bentonite was studied. Protein concentration was determined using the Bradford assay, while fractionation was performed via sodium dodecyl sulfate-polyacrylamid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e351e0720de985c9819b1847a798b76
https://doi.org/10.30721/fsab2022.v5.i2.189
https://doi.org/10.30721/fsab2022.v5.i2.189
Autor:
Daniela Antonova, Vera Deneva, Krasimir Bambalov, Diana Tsobanova, Ivan Bakardzhiyski, Daniel Cozzolino, Liudmil Antonov, Valentin Bambalov
Publikováno v:
Molecules
Volume 25
Issue 1
Molecules, Vol 25, Iss 1, p 170 (2019)
Volume 25
Issue 1
Molecules, Vol 25, Iss 1, p 170 (2019)
Raman spectroscopy, being able to provide rich information about the chemical composition of the sample, is gaining an increasing interest in the applications of food. Raman spectroscopy was used to analyze a set of wine samples (red and white) sourc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bdf62284c225edaf63c6e66a3e05fb1
Autor:
Yana Manolova, Liudmil Antonov, Nevse Molla, Ivan Bakardzhiyski, Daniel Cozzolino, Valentin Bambalov
Publikováno v:
Food Analytical Methods. 10:1156-1163
The use of spectral measurements using either UV, visible (VIS), or near-infrared (NIR) spectroscopy to characterize wines or to predict wine chemical composition has been extensively reported. However, little is known about the effect of path length
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9749baa1323755dd1153b9fc15c123c
https://doi.org/10.1007/s12161-016-0735-8
https://doi.org/10.1007/s12161-016-0735-8