Zobrazeno 1 - 10
of 130
pro vyhledávání: '"NADEZHDA PETKOVA"'
Autor:
ZDRAVKO MANEV, NADEZHDA PETKOVA
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 2, Pp 109-120 (2024)
The aim was to investigate the influence of different calcium salts and gelation times on the structural-mechanical parameters of a pear composite jellies. Calcium citrate and calcium lactate with a concentration of 0.6 % and 1.2 % were used as sourc
Externí odkaz:
https://doaj.org/article/834e28b487f5476d8d9a6c217552617e
Autor:
Anelia Gerasimova, Krastena Nikolova, Nadezhda Petkova, Ivan Ivanov, Ivayla Dincheva, Yulian Tumbarski, Velichka Yanakieva, Mina Todorova, Galia Gentscheva, Anna Gavrilova, Ina Yotkovska, Stoyanka Nikolova, Pavlo Slavov, Nikolay Harbaliev
Publikováno v:
Plants, Vol 13, Iss 13, p 1731 (2024)
At present, there are no data in the scientific literature on studies aimed at characterizing Passiflora caerulea L. growing in Bulgaria. The present study aimed to investigate the metabolic profile and elemental composition of the leaves and pulp of
Externí odkaz:
https://doaj.org/article/ef9562fa96ce434d889f70d89e443dc3
Autor:
Yulia Desheva, Galina Leontieva, Tatiana Kramskaya, Igor Losev, Nadezhda Petkova, Andrey Rekstin, Alexander Suvorov
Publikováno v:
Virulence, Vol 13, Iss 1, Pp 558-568 (2022)
Severe influenza complications are often caused by Streptococcus pneumoniae infection, which presents the most common cause of community-acquired pneumonia. We evaluated in a mouse model an associated virus-bacterial vaccine based on seasonal live in
Externí odkaz:
https://doaj.org/article/5661f24d3ffb4fc59f4f06de981e95a2
Autor:
Krastena Nikolova, Nadezhda Petkova, Dasha Mihaylova, Galia Gentscheva, Georgi Gavrailov, Ivaylo Pehlivanov, Velichka Andonova
Publikováno v:
Separations, Vol 11, Iss 2, p 57 (2024)
Phycocyanin is a pigment–protein complex from the group of phycobiliproteins obtained from Spirulina (Arthrospira platensis), with possibilities for various applications in food and pharmaceutical technologies. It is a natural colorant for food and
Externí odkaz:
https://doaj.org/article/dc0d7916a3b84f4fbcf23d069fc8d014
Autor:
Krastena Nikolova, Margarita Velikova, Galia Gentscheva, Anelia Gerasimova, Pavlo Slavov, Nikolay Harbaliev, Lubomir Makedonski, Dragomira Buhalova, Nadezhda Petkova, Anna Gavrilova
Publikováno v:
Plants, Vol 13, Iss 2, p 228 (2024)
Practically all aboveground plants parts of Passiflora vines can be included in the compositions of dietary supplements, medicines, and cosmetics. It has a diverse chemical composition and a wide range of biologically active components that determine
Externí odkaz:
https://doaj.org/article/03992e7856ed44d698e926f329a008c2
Autor:
Ana Dobreva, Nadezhda Petkova, Mima Todorova, Mariya Gerdzhikova, Zornitza Zherkova, Neli Grozeva
Publikováno v:
Agronomy, Vol 14, Iss 1, p 32 (2023)
Increasing prices and market demand for organic products are stimulants of organic farming. However, this sector is a challenge for producers and further improvements are still necessary. The present study case was conducted to compare the effects of
Externí odkaz:
https://doaj.org/article/69380e75c62e431ba5cc93abbf5d4089
Autor:
Nadezhda Petkova, Ani Petrova, Ivan Ivanov, Ivanka Hambarlyiska, Yulian Tumbarski, Ivayla Dincheva, Manol Ognyanov, Petko Denev
Publikováno v:
ChemEngineering, Vol 7, Iss 5, p 94 (2023)
This research aimed to reveal the chemical composition of different fractions obtained by sequential extraction of purple coneflower (Echinacea purpurea) roots and to evaluate the antimicrobial activity of some of them. Hexane, chloroform, ethyl acet
Externí odkaz:
https://doaj.org/article/0e306f08713f43b395305ac5fae4707d
Publikováno v:
Journal of Central European Agriculture, Vol 22, Iss 1, Pp 146-155 (2021)
The present study was carried out to determine some physicochemical, composition and sensory attributes of early-ripening peach varieties: “Filina” (peach), “Gergana” (nectarine), and “Ufo-4” (flat peach). Fruit weight, shape and size, as
Externí odkaz:
https://doaj.org/article/31939c34669f433982a51f435a730da1
Publikováno v:
Molecules, Vol 28, Iss 9, p 3956 (2023)
Echinacea purpurea is a perennial plant that belongs to the Asteraceae family. It has a wide range of applications mainly in the treatment and prevention of inflammations in the respiratory system. The current study aimed to perform a phytochemical c
Externí odkaz:
https://doaj.org/article/af638f9fc5894753821bd62362905b01
Autor:
MIHAELA IVANOVA, NADEZHDA PETKOVA, MINA TODOROVA, VALENTINA DOBREVA, RADKA VLASEVA, PANTELEY DENEV, DIMITAR HADJIKINOV, VALENTIN BOUVARD
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 4, Pp 533-545 (2020)
The aim of the current study was to improve the nutritional value, rheological quality and sensory characteristics of yoghurt prepared with high-esterified citrus and celery pectins. Comparative studies of physicochemical characteristics of yoghurt w
Externí odkaz:
https://doaj.org/article/888122f3ecd14744b03fb5d489d1163a