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Ice cream supplemented with Spirulina platensis: Antioxidant and color stability
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Application of essential oils and ethanol extracts of Bulgarian white oregano (Origanum heracleoticum L.) in a meat product
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Determination of dry milk in Yogurt and cheese - near-infrared spectroscopy and aquaphotomics approach
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 -
Synthesis of nanocrystalline starch from different botanical sources by ethanol precipitation
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Encapsulation properties of microencapsulated Clitoria ternatea extract powder and delivery in simulated gastrointestinal model
American Institute of Physics | 2024|Keywords: FOOD TECHNOLOGY -
Physicochemical parameters and sensory evaluation of cooked sausages prepared with emulsions of chia and grape seed oils and quinoa flour as a stabilizing agent
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Chocolate masses with erythritol as a sugar substitute
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
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 -
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 -
Waste biomass from Pinus nigra Arn. needles as a good biosobent for Cr (VI) removal from aqueous solution
American Institute of Physics | 2023|Keywords: FOOD TECHNOLOGY -
Phytochemical composition of bittersweet (Solanum dulcamara L.) fruit from Bulgaria
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
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