Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Rada Dinkova"'
Autor:
Anton Slavov, Hristo Spasov, Rada Dinkova, Petko Denev, Ivayla Dincheva, Mariyana Georgieva Topuzova, Vesela Chalova
Publikováno v:
Applied Sciences, Vol 13, Iss 18, p 10417 (2023)
The aroma bouquet of wine depends mainly on grape (variety, crop, climate, location, and so on), yeasts/microorganisms, and wine aging. Additionally, the wine flavor can be modulated by adding herbs, extracts, byproducts, and so on. The aim of the pr
Externí odkaz:
https://doaj.org/article/367d4769014f4c5c93ecbda92ce7dd21
Autor:
Rada Dinkova, Alexios Vardakas, Eva Dimitrova, Fabian Weber, Maike Passon, Vasil Shikov, Andreas Schieber, Kiril Mihalev
Publikováno v:
European Food Research and Technology. 248:2351-2358
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7f890a064dab0712cbc1696784155d3
https://doi.org/10.1007/s00217-022-04051-6
https://doi.org/10.1007/s00217-022-04051-6
Autor:
Rada Dinkova
Publikováno v:
Carpathian Journal of Food Science and Technology. :89-97
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1deb8db0637cfa63481d5684b5c857a5
https://doi.org/10.34302/crpjfst/2022.14.1.7
https://doi.org/10.34302/crpjfst/2022.14.1.7
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
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 20:359-367
BACKGROUND Saffron tepals are a by-product from the processing of Crocus sativus flowers, whose dried stigmas (saffron spice) are widely used both in the food and health sectors. Saffron tepals are rich in polyphenols, particularly flavonol glycoside
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::032f0efb806bf064bb7b098d7ee5a25b
https://doi.org/10.17306/j.afs.2021.0954
https://doi.org/10.17306/j.afs.2021.0954
Autor:
Petko Denev, Rada Dinkova
Publikováno v:
Carpathian Journal of Food Science and Technology. :47-60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86a5e2a12190f1c5d989bd0f11610e23
https://doi.org/10.34302/crpjfst/2021.13.3.4
https://doi.org/10.34302/crpjfst/2021.13.3.4
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
Publikováno v:
BIO Web of Conferences, Vol 45, p 01010 (2022)
The aim of this work was to explore the changes in morphology, pH and color characteristics (L*, a*, b*) in AEF (Acoustic Extra Freezing) frozen fatty duck liver “foie gras” (LA) after 18 months of frozen storage (-18°C). The cooled fattened duc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a71b328ba3ef0d3cb1ea0b00e9b33ef7
https://www.bio-conferences.org/articles/bioconf/pdf/2022/04/bioconf_foset2022_01010.pdf
https://www.bio-conferences.org/articles/bioconf/pdf/2022/04/bioconf_foset2022_01010.pdf
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3133da7d1856fba9362f6154213891f
https://doi.org/10.1111/jfpp.16012
https://doi.org/10.1111/jfpp.16012
Autor:
Gerard Aragonès, Andreas Schieber, Gunter P. Eckert, Prisca Gebrayel, Alessandra Napolitano, Espérance Debs, Hiba N. Rajha, Giulio Maria Pasinetti, Mariana Barbosa, Ariel Fontana, Rada Dinkova, Lucia Panzella, Richard G. Maroun, Marvin Edeas, Jan F. Stevens, Carla Caddeo, Armelle Paule
Publikováno v:
Molecular nutritionfood research. 66(1)
Polyphenols have attracted huge interest among researchers of various disciplines because of their numerous biological activities, such as antioxidative, antiinflammatory, antiapoptotic, cancer chemopreventive, anticarcinogenic, and antimicrobial pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f614fbfecde96847e32b8c038567b865
https://pubmed.ncbi.nlm.nih.gov/34806294
https://pubmed.ncbi.nlm.nih.gov/34806294