Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ivelina Deseva"'
Autor:
Zhelyazko Terziyski, Margarita Terziyska, Ivelina Deseva, Stanka Hadzhikoleva, Albert Krastanov, Dasha Mihaylova, Emil Hadzhikolev
Publikováno v:
Applied Sciences, Vol 13, Iss 2, p 961 (2023)
Research on food-derived bioactive peptides is expanding and the need for a convenient online platform that combines a foolproof and intuitive user interface with a reliable database and tools for prediction and analysis is rising. In this regard, th
Externí odkaz:
https://doaj.org/article/c6965ebf5e5047e7865b90936cee7108
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 1, Pp 45-53 (2020)
Beetroot, the cultivated form of Beta vulgaris subsp. vulgaris, is known for its various beneficial properties but more critical data about its bioactive compounds digestion is needed. In the present research, the bioaccessibility of phytochemicals i
Externí odkaz:
https://doaj.org/article/97dd2ab7738e4b14859fedc077d7d0ce
Autor:
Galena Angelova, Mariya Brazkova, Dasha Mihaylova, Anton Slavov, Nadejda Petkova, Denica Blazheva, Ivelina Deseva, Irina Gotova, Zhechko Dimitrov, Albert Krastanov
Publikováno v:
Journal of Fungi, Vol 8, Iss 7, p 738 (2022)
The aim of this study is to characterize the bioactivity of mycelial biomass and crude exopolysaccharides (EPS) produced by Trametes versicolor NBIMCC 8939 and to reveal its nutraceutical potential. The EPS (1.58 g/L) were isolated from a culture bro
Externí odkaz:
https://doaj.org/article/aa234770729a43b68437f15341d140c1
Autor:
Yulian Tumbarski, Ivelina Deseva, Dasha Mihaylova, Magdalena Stoyanova, Lutsian Krastev, Radosveta Nikolova, Velichka Yanakieva, Ivan Ivanov
Publikováno v:
Food Technology and Biotechnology, Vol 56, Iss 4, Pp 546-552 (2018)
Members of the bacterial genus Bacillus are known as producers of a broad spectrum of antibiotic compounds of proteinaceous nature that possess inhibitory activity against different saprophytic and pathogenic microorganisms. In the current research,
Externí odkaz:
https://doaj.org/article/2a23d534fc754a81baaf82f26bdb43d8
Autor:
Ivelina Deseva, Dasha Mihaylova, IvanIvanov, Gergana Mineva, Velichka Yanakieva, Radosveta Nikolova, Yulian Tumbarski
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 8:659-662
Bacteriocins are biologically active compounds of proteinaceous nature synthesized by a large number of microorganisms, including members of bacterial genus Bacillus and lactic acid bacteria (LAB). The broad antimicrobial spectrum of bacteriocins aga
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 1031:012101
Edible flowers are considered as a valuable source of bioactive compounds and are used as food and medicine with growing interest. Microwave extraction technique was employed as a green approach to obtain water extracts from seven edible flowers incl
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 1031:012129
Autor:
Ivelina Deseva, Steffi Tschuikowa, G. Westphal, Vanya Gandova, Sebastian Schalow, Dasha Mihaylova
Publikováno v:
European Journal of Lipid Science and Technology. 122:2000118
Autor:
Ivelina Desseva, Radka Vrancheva, Dasha Mihaylova, Anna Lante, Albert Krastanov, Ivayla Dincheva, Aneta Popova
Publikováno v:
Molecules, Vol 26, Iss 4183, p 4183 (2021)
Molecules
Volume 26
Issue 14
Molecules
Volume 26
Issue 14
The inhibition of certain digestive enzymes by target food matrices represents a new approach in the treatment of socially significant diseases. Proving the ability of fruits to inhibit such enzymes can support the inclusion of specific varieties in
Autor:
Anna Lante, Magdalena Stoyanova, Radka Vrancheva, Alexandar Slavchev, Anton Slavov, Nadezhda Petkova, Dasha Mihaylova, Aneta Popova, Ivelina Desseva
Publikováno v:
Foods
Volume 10
Issue 1
Foods, Vol 10, Iss 164, p 164 (2021)
Volume 10
Issue 1
Foods, Vol 10, Iss 164, p 164 (2021)
Exploring the chemical composition and biological activity of different fruit varieties is essential for the valorization of their health claims. The current study focuses on a detailed comparative analysis of three early- and two mid-ripening peach