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статия Gabrovska K., I. Marinov, T. Godjevargova,∗, M. Portaccio, M. Lepore, V. Grano, Diano, D. G. Mita. The influence of the support nature on the kinetics parameters constants inhibition and reactivation of immobilized acetylcholinesterase.// International Journal of Biological Macromolecules, 2008, No 43, pp. 339–345
статия Gabrovska K., J. Ivanov, I. Vasileva, N. Dimova, T. Godjevargova. Immobilization of urease on nanostructured polymer membrane and preparation of urea amperometric biosensor.// International Journal of Biological Macromolecules, 2011, No 48, pp. 620–626
статия Gabrovska K., T. Godjevargova. Optimum immobilization of urease on modified acrylonitrile copolymer membranes: Inactivation by heavy metal ions.// Journal of Molecular Catalysis: Enzymatic, 2009, No 60, pp. 69-75.
статия Gabrovska K., T. Nedelcheva, T. Godjevargova, O. Stoilova, N. Manolova, I. Rashkov. Immobilization of acetylcholinesterase on new modified acrylonitrile copolymer membranes.// Journal of Molecular Catalysis B: Enzymatic, 2008, No 55, pp. 169–176
статия Gjore Nakov. QUALITY EVALUATION OF COOKIES PRODUCED FROM WHEAT AND BARLEY FLOUR.// Applied Researches in Technics, Technologies and Education, 2019, No 7(2), pp. 138-143, ISSN 1314-8788.
статия Gjore Nakov, Daliborka Koceva Komlenić, Viktorija Stamatovska, Ana Šušak, Marko Jukić. INFLUENCE ON TIME OF BAKING AND DIFFERENT ROLE OF BARLEY FLOUR ON THE COLOUR OF THE BISCUITS.// Journal of Hygienic Engineering and Design, 2017, No 21, pp. 90-95, ISSN 1857- 8489. (SJR rank: 0.123 /2017, Scopus)
статия Gjore Nakov, Daliborka Koceva Komlenić, Nastia Ivanova, Stanka Damyanova, Tzonka Godjevargova, Ana Šušak. SENSORY ANALYSIS OF BISCUITS FROM EINKORN FLOUR, BARLEY FLOUR, EINKORN FLAKES AND WHEAT FLOUR IN DIFFERENT PROPORTIONS AND DIFFERENT SUGARS.// PROCEEDINGS OF THE 9th INTERNATIONAL CONGRESS FLOUR–BREAD ’17 11th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS BRAŠNO–KRUH ’17, 2017, No 1, pp. 105-114, ISSN 1848-2562.
статия Gjore Nakov, Dragan Damjanovski, Valentina Pavlova, Daniela Nikolovska Nedelkovska, Ljupka Necinova, Naiden Delchev. THE IMPACT OF THE HARVESTING YEAR ON CHEMICAL AND PHYSICAL CHARACTERISTICS OF THE VRANEC WINE..// Banat`s Journal of Biotechnology, 2013, No 8, pp. 97-103
статия Gjore Nakov, Marko Jukić, Nastia Vasileva, Viktorija Stamatovska, Ivan Dimov, Daliborka Koceva Komlenić. THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH DIGESTION IN BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY FLOUR.// Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2019, No 20, pp. 053-062, ISSN 1582-540X. (SJR rank: 0.153 /2018, Scopus)
статия Gjore Nakov, Marko Jukić, Viktorija Stamatovska, Nastia Ivanova, Ana Šušak, Daliborka Koceva Komlenić. Compare between biscuits produced with Hull-less and Hulled barley.// Proceeding of 9th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists, 2018, No 1, pp. 6-11, ISSN 2584-5292.
статия Gjore Nakov, Vezirka Jankuloska, Mariya Georgieva-Nikolova. Influence of food by-products addition on the spectral characteristics of bakery products.// Innovation and entrepreneurship, 2019, No VII(3), pp. 138-149, ISSN 1314-9253.
статия Gjore Nakov, Viktorija Stamatovska, Ljupka Necinova, Nastia Ivanova, Stanka Damyanova. CHARACTERISTICS OF BUCKWHEAT AND BUCKWHEAT FLOUR.// 82 International scientific conference of young scientist and students "Youth scientific achievements to the 21st century nutrition problem solution", 2016, No 82, pp. 84-85
статия Gjore Nakov, Viktorija Stamatovska, Ljupka Necinova, Nastia Ivanova, Stanka Damyanova. Sensor analysis of functional biscuits..// Ukrainian Food Journal, 2016, No 5, pp. 56-62, ISSN 2313-5891.
статия Gjore Nakov, Viktorija Stamatovska, Marko Jukić, Ljupka Necinova, Nastia Ivanova, Ana Šušak, Daliborka Koceva Komlenić. Beta glucans in biscuits enriched with barley flour made with different sweeteners.// Journal of Hygienic Engineering and Design, 2019, No 26, pp. 88-92, ISSN 1857- 8489. (SJR rank: 0.17 /2018, Scopus)
статия Gjore Nakov, Viktorija Stamatovska, Nastia Ivanova, Stanka Damyanova, Ljupka Necinova. NUTRITIONAL PROPERTIES OF EINKORN WHEAT (TRITICUM MONOCOCCUM L) - REVIEW.// 55thScience Conference of Ruse University, Bulgaria, 2016, 2016, No 1, pp. 381-384
статия Gjore Nakov, Viktorija Stamatovska, Nastia Ivanova, Stanka Damyanova,Tzonka Godjevargova, Daliborka Koceva Komlenić. Physicochemical characteristics of functional biscuits and In vivo determination of glucose in blood after consumption of functional biscuits.// Journal of Hygienic Engineering and Design, 2018, No 22, pp. 25-32, ISSN 1857- 8489. (SJR rank: 0.123 /2017, Scopus)
статия Gjore Nakov,Nastia Ivanova, Tzonka Godjevargova , Stanka Damyanova. PUBLIC OPINION SURVEY ABOUT CONSUMPTION OF CEREALS AND THEIR PRODUCTS IN THE REPUBLIC OF MACEDONIA AND THE REPUBLIC OF BULGARIA.// Applied Researches in Technics, Technologies and Education, 2018, No 6, pp. 62-68, ISSN 1314-8796.
статия Gjore Nakova, Andrea Brandolini, Nastia Ivanova, Ivan Dimov, Viktorija Stamatovska. The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies.// Journal of Cereal Science, 2018, No 83, pp. 116-122, ISSN 0733-5210. (Impact factor: 2.302 /2017, Clarivate Analytics)
статия Gocheva B., I. Ivanova, I. Kostova, N. Ivanova. Biochemical Changes in Streptomyces tenebrarius - Producer of Nebramycin Antibiotic Complex under the Effect of Stress Factors..// Biotechnology and Biotechnological Equipment, 2003, No 1, pp. 87-92
статия Godjevargova T., Ar. Dimov, N. Vasileva. Immobilization of glucose oxidase using acrylonitrile copolymer membranes.// Journal of Membrane Science, 1994, No 88, pp. 279-283 (Impact factor: 1 /1994, Scopus)

Системата е разработена по проект 2012-РУ-05, финансиран от фонд НИ, и се поддържа от катедра „Компютърни системи и технологии”.