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Публикации от 1 до 20 от общо 88
статия Davor Daniloski, Gjore Nakov. The utilisation of Opuntia ficus indica as functional food and improvement of athletes' performances.// PROCEEDINGS OF UNIVERSITY OF RUSE, 2019, No 58(10.2), pp. 115-122
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. Application of Color Analysis in Bread-Technology.// Training. International Conference on Virtual Learning, Proceedings of the 14th International Conference On Virtual Learning – Bucharest, 2019, No 1, pp. 208-212
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 Ivanova, 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, Nastia Ivanova, Marko Jukić, Daliborka Koceva Komlenić, Davor Daniloski, Jasmina Lukinac. Perceptions of consumer for preparation and consumption of tea and analysis of biologically active compounds of black tea.// Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development, 2020, No 20(1), pp. 389-398, ISSN 2284-7995.
статия Gjore Nakov, Vezirka Jankuloska, Ivan Dimov, Ira Taneva. INFLUENCE OF FOOD BY-PRODUCTS ON THE COLOR OF BAKERY PRODUCTS.// International Conference on Technics, Technologies and Education ICTTE 2019, 2019, No 1, pp. 478-486, ISSN 1314 – 9474.
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. 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,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 Ira Taneva, Ivan Dimov, Gjore Nakov. Microbiological and physicochemical analysis of honey and cinnamon yogurt.// PROCEEDINGS OF UNIVERSITY OF RUSE, 2019, No 58(10.2), pp. 78-83
статия Ivan DIMOV, Gjore NAKOV, Nastia IVANOVA, Viktorija STAMATOVSKA. Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product.// Journal of Central European Agriculture, 2019, No 20 (4), pp. 1210-1215, ISSN 1332-9049. (SJR rank: 0.2 /2018, Scopus)
статия Ivan Dimov, Nadezhda Petkova, Gjore Nakov, Ira Taneva, Ivan Ivanov, Viktorija Stamatovska. Improvement of antioxidant potential of wheat flours and breads by addition of medicinal plants.// Ukrainian Food Journal, 2018, No 7(4), pp. 671-681, ISSN 2313–5891.
статия Jukić M., Lukinac J., Mastanjević K., Koceva Komlenić D., Martinović S., Šušak A., Nakov G. QUALITY EVALUATION OF COOKIES PRODUCED FROM WHEAT FLOUR AND BREWER’S MALTED BARLEY FLOUR.// Proceedings of the 7th International Specialized Scientific and Practical Conference, 2018, No 1, pp. 74-76, ISSN 978-966-612-216-5.
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Системата е разработена по проект 2012-РУ-05, финансиран от фонд НИ, и се поддържа от катедра „Компютърни системи и технологии”.