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Chemical composition, physicochemical and thermodynamic properties of lavender (Lavandula angustifolia Mill.) essential oil
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Development and research of a drink with antioxidant properties obtained from a combination of dried rose hips and a cheese-making by-product
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Tobacco derivatives and smoking products illicitly traded in Bulgaria – Technological assessment and analysis
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Evaluation of the influence of moisture on the density of Juniper (Juniperus excelsa M. Bieb.) biomass
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Comparative chemical and technological analysis of market-shaping oriental tobaccos produced in Haskovo tobacco area
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Thermodynamic investigations of food emulsions with pumpkin oil and protein stabilizer
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Evaluation of some spectroscopic characteristics and chemical composition of wines from the Thracian lowland
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Redesign of packaging and branding of “Otak - Otak Ikan (O2FISH) ” against competitors, as a side business of the UPPKS Youth Layang Layang Palembang
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Antimicrobial activity of Bulgarian white oregano essential oils and ethanol extracts
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Investigation stability of different cans products during the storage period at different temperatures
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Antifungal activity of natural aromatic products derived from species of Nicotiana
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Comparative investigation of chemical composition of resinoids from bittersweet (Solanum dulcamara L.) and black nightshade (Solanum nigrum L.)
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Comparison of some chemical indices of the fruit calyces of Physalis peruviana L. and Physalis alkekengi L. from different genotypes
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Evaluation of the phytochemical profile of water mint (Mentha aquatica L.) from Bulgaria
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Ice cream supplemented with Spirulina platensis: Antioxidant and color stability
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Nutrient status of tomato plants as affected by broomrape infection and arbuscular mycorrhizal fungi
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Synthesis, characterization, and activity of phenothiazine Schiff bases containing fluorine
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Effect of summer savory (Satureja hortensis L.) storage on the quantity and quality of essential oil
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Visible and near-infrared spectroscopy for detection of fungal diseases on Durum wheat
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Determination of the acceptable levels of addition of bee products to Yoghurt
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY
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