Списък на публикациите

монографии

  1. Наков Г. Функционални бисквити с хидроколоиди. Разград, Хард Голд ООД Разград, 2020, стр. 126, ISBN 978-619-91579-0-9.
статии
  1. 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
  2. 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.
  3. 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
  4. Gjore Nakov, Andrea Brandolini, Alyssa Hidalgo, Nastia Ivanova, Viktorija Stamatovska, Ivan Dimov. Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes.// LWT - Food Science and Technology, 2020, No 134, ISSN 0023-6438. (Impact factor: 4.006 /2019, WoS)
  5. 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)
  6. 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.
  7. 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
  8. 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)
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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)
  15. 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)
  16. Gjore Nakov, Zlatin Zlatev, Nastia Ivanova, Ivan Dimov. Food waste managment using statistical analysis to obtain new functional products.// Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development, 2020, No 20 (3), pp. 369-375, ISSN 2284-7995.
  17. 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.
  18. 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)
  19. 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
  20. 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)
  21. 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.
  22. 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.
  23. Keti Gjeshovska, Ljupka Necinova, Gjore Nakov. Comparations of the qualitative parameters of traditional feed stuff vs alternative feedstuff.// Journal of Advances in Agriculture, 2014, No 2, pp. 60-66, ISSN 2349-0837.
  24. Lukinac J. Mastanjević K., Mastanjević K., Nakov G., Jukić M. Computer Vision Method in Beer Quality Evaluation—A Review.// Beverages, 2019, No 5(2), pp. 1-21, ISSN 2306-5710.
  25. Marko Jukić, Daliborka Koceva Komlenić, Krešimir Mastanjević, Kristina Mastanjević, Mirela Lučan, Cristina Popovici, Gjore Nakov, Jasmina Lukinac. Influence of damaged starch on the quality parameters of wheat dough and bread.// Ukrainian Food Journal, 2019, No 8(3), pp. 512-521, ISSN 2313–5891.
  26. Nadejda Stoqnova, Maria Yordanova, Gjore Nakov. Food Wastes in European Union.// PROCEEDINGS OF UNIVERSITY OF RUSE, 2019, No 58 (10.3), pp. 48-51
  27. Nakov G., Brandolini A., Hidalgo A., Ivanova N., Jukić M., Koceva Komlenić D. Lukinac J. Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies.// Food Science and Technology International, 2020, No 26(7), pp. 574–582 (Impact factor: 1.654 /2019, WoS)
  28. Nakov G., Ivanova N. The effect of different method for production of crackers on their physical and sensory characteristics.// Technologica Acta, 2020, No 13(1), pp. 41-45, ISSN 1840-0426.
  29. Nakov Gj. Ivanova N., Damyanova S., Stamatovska V., Necinova Lj. Public opinion surveys of consumers for manner of labeling the food product in the Republic of Macedonia.// Ukrainian Food Journal, 2017, No 6, pp. 154-164, ISSN 2313-5891.
  30. Nakov Gj., D. Damjanovski, V. Pavlova, D. Nedelkoska, L. Necinova, N. Ivanova, S. Damyanova, O. Gubenia. Impact of the Kind of Wine Storage on Chemical and Physical Characteristics of the Vranec Wine.// Ukrainian Food Journal, 2015, No vol.4, № 2, pp. 271 – 280, ISSN ISSN 2304-974Х.
  31. Nakov Gj., D. Georgieva, N. Ivanova, S. Damyanova, V. Stamatovska. Prebiotic Effects of Inulin and Acacia Gum.// Journal Food and Environment Safety of the Suceava University, Food Engineering, 2015, No vol.XIV, №2, pp. 148 – 156
  32. Nakov Gj., Ivanova N., Damyanova S., Stamatovska V. A REVIEW OF β-GLUCANS (PHYSICAL AND CHEMICAL PROPERTIES, USAGE IN PEOPLE`S DIET AND HEALTH BENEFIT FROM THEIR CONSUMMATION).// PROCEEDINGS 12th SYMPOSIUM «NOVEL TECHNOLOGIES AND ECONOMIC DEVELOPMENT», 2017, No 1, pp. 56-63, ISSN 978-86-89429-25-1.
  33. Nakov Gj., V. Stamatovska, Lj. Necinova, N. Ivanova, S. Damynova. Sensor Analysis of Functional Biscuits.// Ukrainian Food Journal, 2016, No vol. 5, Issu, pp. 56 – 62
  34. Nakov, Gjore. CONSUMER PERCEPTIONS OF NON - TRADITITONAL CEREALS (BARLEY AND EINKORN) AND THEIR PRODUCTS IN REPUBLIC OF CROATIA, REPUBLIC OF BULGARIA AND REPUBLIC OF MACEDONIA.// Scientific Papers Series Management, Economic Engineering in Agriculture and Rural Development, 2019, No 19(4), pp. 209-214, ISSN 2284-7995.
  35. Pavlova V., Necinova Lj., Nakov Gj. Gjorgievska E., Menkinovska M., Blazevska T., Stamatovska V. Quality evaluation of raw materials for mixed feed production and mixed feed as final product with the required standards in R. Macedonia.// Journal of Hygienic Engineering and Design, 2013, No 2, pp. 36-40
  36. Petrova M., N. Ivanova, S. Damianova, I. Kostova, I. Ivanova, Gj. Nakov. Students’ habits for informed choice of food and drinks introduction.// Journal of Food and Packaging Science, Technique and Technologies, 2015, No vol. 4, № 5, pp. 23 – 29, ISSN 1314-7773.
  37. Stamatovska V. Karakasova Lj. Nakov Gj.Kalevska T. Menkinoska M. Blazevska T. EXAMINATION OF THE POMOLOGICAL CHARACTERISTICS ND THE PRESENCE OF HEAVY METALS IN THE PEACH CULTIVAR ‘‘CRESTHAVEN’’ FROM REPUBLIC OF MACEDONIA.// Scientific Papers. Series B. Horticulture, 2017, No LXI, pp. 81-86, ISSN 2285-5653. (Impact factor: 0.05 /2017, Web of Science)
  38. Stamatovska V., Nakov Gj., Kalevska T., Uzunoska Z., Saveski A. CHARACTERISTICS OF BISCUITS WITH ACACIA GUM.// PROCEEDINGS 12th SYMPOSIUM «NOVEL TECHNOLOGIES AND ECONOMIC DEVELOPMENT», 2017, No 1, pp. 64-73, ISSN 978-86-89429-25-1.
  39. Taneva I., Dimov I. Nakov G. Influence of Bulgarian polyfloral honey on the basic technological characteristics of a lactose-free yoghurt.// Journal of Hygienic Engineering and Design, 2020, No 30, pp. 130-136, ISSN 1857- 8489. (SJR rank: 0.16 /2018, Scopus)
  40. Tatjana Blazhevska, Marija Menkinoska, Gjore Nakov, Natiya Ivanova, Vinko, Stanoev. THE INFLUENCE OF INDUSTRIAL AND FACIAL WATER ON THE FIFTH CHANNEL SITUATION IN THE CITY OF BITOLA.// Proceedings of Universtiry of Ruse, 2018, No 57(10.2), pp. 51-53, ISSN 1314-8796.
  41. Tatjana Pavlova, Gjore Nakov. The effect of adding basil whole plant powder (Ocimum basilicum L.) some properties of bread.// PROCEEDINGS OF UNIVERSITY OF RUSE, 2019, No 58 (10.3), pp. 41-47
  42. Tatjana Pavlova, Viktorija Stamatovska, Ivan Dimov, Gjore Nakov, Tatjana Kalevska. CAROTENOIDS IN FOODS.// Applied Researches in Technics, Technologies and Education, 2018, No 6(4), pp. 321-328, ISSN 1314-8796.
  43. Tatjana Pavlova, Viktorija Stamatovska, Tatjana Kalevska, Ivan Dimov, Gjore Nakov. QUALITY CHARACTERISTICS OF HONEY: A REVIEW.// PROCEEDINGS OF UNIVERSITY OF RUSE, 2018, No 10.2, pp. 31-37, ISSN 1311-3321.
  44. Valentina Pavlova, Ljubica Karakashova, Viktorija Stamatovska, Naiden Delchev, Ljupka Necinova, Gjore Nakov, Marija Menkinoska, Tatjana Blazevska. STORAGE IMPACT ON THE QUALITY OF RASPBERRY AND PEACH JAMS..// Journal of Hygienic Engineering and Design, 2013, No 5
  45. Vezirka Jankuloska, Ilija Karov, Gorica Pavlovska, Gjore Nakov. RESIDUES OF ORGANOPHOSPHORUS PESTICIDES IN APPLES.// Proceedings of Universtiry of Ruse, 2018, No 57(10.2), pp. 76-81, ISSN 1314-8796.
  46. Vezirka Jankuloska, Ilija Karov, Gorica Pavlovska, Gjore Nakov, Midhat Jašić. EVALUATION OF FUNGICIDE RESIDUES IN APPLES AND THEIR IMPACT ON FOOD SAFETY.// Food in Health and Disease, scientific-professional journal of nutrition and dietetics, 2019, No 8 (2), pp. 78-82, ISSN 2233-1220.
  47. Viktorija Stamatovska, Gjore Nakov, Gorica Pavlovska, Marko Jukić, Ivan Dimov, Ira Taneva, Daliborka Koceva Komlenić. Production of biscuits with inulin and determination of their characteristics.// Journal of Hygienic Engineering and Design, 2019, No 27, pp. 102-107, ISSN 1857- 8489. (SJR rank: 0.17 /2018, Scopus)
  48. Viktorija Stamatovska, Gjore Nakov, Ljubica Karakasova, Frosina Babanovska-Milenkovska, Tatjana Kalevska, Vezirka Jankuloska. Change of anthocyanins content during production of jam from different species of fruit.// Proceeding of 9th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists, 2018, No 1, pp. 17-21, ISSN 2584-5292.
  49. Viktorija Stamatovska, Gjore Nakov, Zora Uzunoska, Tatjana Kalevska, Marija Menkinoska. POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY.// Applied Researches in Technics, Technologies and Education, 2018, No 6, pp. 54-61, ISSN 1314-8796.
  50. Viktorija Stamatovska, Ljubica Karakasova, Frosina Babanovska-Milenkovska, Gjore Nakov, Tatjana Blazevska, Namik Durmishi. PRODUCTION AND CHARACTERIZATION OF PLUM JAMS WITH DIFFERENT SWEETENERS.// Journal of Hygienic Engineering and Design, 2017, No 19, pp. 67-77, ISSN 1857- 8489.
  51. Viktorija STAMATOVSKA, Ljubica KARAKASOVA, Zora UZUNOSKA, Tatjana KALEVSKA, Valentina PAVLOVA, Gjore NAKOV, Aleksandar SAVESKI. SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS.// Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, 2017, No XVI, pp. 13-20, ISSN 2068 - 6609.
  52. Viktorija Stamatovska, Naiden Delchev, Gjore Nakov. CHARACTERIZATION OF PECTINS ISOLATED FROM STEMS OF HELIANTHUS TUBEROSUS L..// Хоризонти, 2014, No IX, pp. 151-160
  53. Viktorija Stamatovska, Tatjana Kalevska, Marija Menkinoska, Gjore Nakov, Zora Uzunoska, Lenche Mitkova. CORRELATIONS BETWEEN QUALITY OF FLOUR T-500 CHARACTERISTICS AND BREAD VOLUME.// Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, 2016, No XV, pp. 46-56, ISSN 2068-6609.
  54. Петрова М., И. Костова, Н. Василева, С. Дамянова, И. Иванова, Г. Наков. Основни тенденции в градския и селски потребителски интерес към информацията на хранителните етикети.// Научни трудове на Русенски университет “Ангел Кънчев”, 2015, брой т. 54, с. 10, стр. 188 - 194, ISSN 1311-3321.
доклади
  1. Darina Georgieva, Gjore Nakov, Stanka Damyanova. Essential oil from the caraway (Carum Carvi L.) Ingredients, properties and application.. IN: Proceeding of the Scientific Student Session -SSS`16, Ruse, Buglaria, University of Ruse, 2015, pp. 26-27, ISBN 1311-3321.
  2. Gjore Nakov, Daliborka Koceva Komlenić, Nastia Ivanova, Tzonka Godjevargova, Stanka Damyanova, Ana Šušak. SENSORY ANALYSIS OF BISCUITS FROM EINKORN FLOUR, BARLEY FLOUR, FLAKING EINKORN AND WHEAT FLOUR IN DIFFERENT PROPORTIONS AND DIFFERENT SUGARS. IN: 9th International Congress “Flour-Bread ’17” and the 11th Croatian Congress of Cereal Technologists “Brašno-Kruh ’17.”, Opatija, Croatia, Faculty of Food Technology Osijek, 2017, pp. 64, ISBN 1848-2554.
  3. Gjore Nakov, Darina Georgieva, Nastia Ivanova, Stanka Damyanova, Viktorija Stamatovska, Ljupka Necinova. PREBIOTIC EFFECTS OF INULIN AND ACACIA GUM (REVIEW).. IN: Journal Food and Environment Safety of the Suceava University, Suceava, Romania, University Stefan cel Mare Suceava, 2015, pp. 28-26
  4. Gjore Nakov, Nastia Ivanova, Stanka Damyanova, Tzonka Godjevargova, Viktorija Stamatovska, Indira Kosović. GLYCAEMIC RESPONSE OF FUNCTIONAL BISCUITS. IN: International Scientific and Professional Conference 9h WITH FOOD TO HEALTH, Osijek, Croatia, 2016
  5. Gjore Nakov, Nastia Ivanova, Stanka Damyanova, Viktorija Stamatovska. A REVIEW OF β-GLUCANS (PHYSICAL AND CHEMICAL PROPERTIES, USAGE IN PEOPLE`S DIET AND HEALTH BENEFIT FROM THEIR CONSUMMATION). IN: 12th Symposium, Leskovac, Serbia, Faculty of Technology, 2017
  6. Gjore Nakov, Nastia Ivanova, Stanka Damyanova, Viktorija Stamatovska, Aleksandar Saveski, Daliborka Koceva Komlenic, Indira Kosovich, Ana Susak. The influence of time of baking on the moisture and color of biscuits. IN: 83 International scientific conference of young scientist and students, Kyiv, Ukraine, National University of Food Technologies Kyiv, Ukraine, 2017, pp. 14
  7. Gjore Nakov, Nastia Ivanova, Stanka Damyanova, Viktorija Stamatovska, Ljupka Necinova. Public opinion surveys of consumers for manner of labeling the food product in the Republic of Macedonia. IN: 83 International scientific conference of young scientist and students, Kyiv, Ukraine, National University of Food Technologies Kyiv, Ukraine, 2017, pp. 18
  8. Gjore Nakov, Nastia Ivanova, Stanka Damynova, Viktorija Stamatovska, Ljupka Necinoca, Valentina Chonova, Bodan Gjeorgiev, Iliana Kostova. Formulation development of functional biscuits. IN: CONFERENCE PROCEEDINGS UNIVERSITY OF RUSE, Ruse, Buglaria, University of Ruse, 2015, pp. 24-28
  9. Gjore Nakov, Plamena Encheva, Stela Ickova, Nadejda Ivanova, Mariyan Boyanov, Nadejda Stoyanova, Maria Yordanova. INFLUENCE OF PREPARATION OF BLACK TEA ON CONTENT OF POLYPHENOLS AND COLOUR OF TEA. IN: ІІ INTERNATIONAL SCIENTIFIC AND PRACTICAL INTERNET-CONFERENCE «BIOTECHNOLOGY: EXPERIENCE, TRADITIONS AND INNOVATIONS», Kyev, 2018, pp. 73
  10. Gjore Nakov, Viktorija Stamatovska, Ljupka Necinova. INCIDENCE OF ANTHOCYANINS IN DIFFERENT TYPES OF FRUIT, (REVIEW). IN: SCIENTIFIC WORKS OF UNIVERSITY OF FOOD TECHNOLOGIES, Plovdiv, Bulgaria, University of Food Technology Plovdiv, 2015, pp. 304-309
  11. Gjore Nakov, Viktorija Stamatovska, Ljupka Necinova, Nastia Ivanova, Stanka Damyanova. CHARACTERISTICS OF BUCKWHEAT AND BUCKWHEAT FLOUR.. IN: . 82 International scientific conference of young scientist and students "Youth scientific achievements to the 21st century nutrition problem solution", Kiev, 2016, pp. 84-85
  12. 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. IN: Congress on Food Quality and Safety, Health and Nutrition - Nutricon 2018, Ohrid, Macedonia, Consulting and Training Centre KEY, 2018, pp. 116, ISBN 1857- 8489.
  13. Gjore Nakov, Viktorija Stamatovska, Naiden Delcev, Georgi Dobrev, Albena Durakova. ISOLATION AND CHARACTERISTICS OF INULIN FROM CHICORY.. IN: Hranom do Zdravja, Tuzla, Bosnia and Hercegovina, Bosnia and Hercegovina, 2013
  14. Gordana Šimić, Daniela Horvat, Marija Kovačević Babić, Gjore Nakov, Marina Tišma, Ana Bucić-Kojić, Ana Šušak, Alojzije Lalić. ROLLER MILLING OF TWO CROATIAN HULL-LESS BARLEYS AND THE CHARACTERISATION OF FRACTIONS OBTAINED BY THIS PROCESS. IN: 10th International Congress “Flour-Bread ’19” and 12 th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19.”, Osijek, Croatia, JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK FACULTY OF FOOD TECHNOLOGY OSIJEK, 2019, pp. 75, ISBN 1848-2554.
  15. Nakov G.,Jukić M., Vasileva N., Stamatovska V., Necinova L., Koceva Komlenić D. The influence of different sweeteners on in vitro starch digestion on biscuits with wheat flour and whole barley flour. IN: 9th Central Europe Congress on Food Technology CEFood, Sibiu, Romania, 2018, pp. 67
  16. Nakov Gj. Physical characteristics of functional biscuits. IN: 56th Science Conference of Ruse University, Bulgaria, 2017, Razgrad, Angel Kanchev University of Ruse, 2017, pp. 419
  17. Nakov Gj., Koceva Komlenić D., Stamatovska V., Šušak А., Marko Jukić. Influence on time of baking and different role on barley flour on the colour of the biscuits. IN: Nutricon 2017, Skopje, Macedonia, Consulting and Training Center KEY, 2017, pp. 34-35, ISBN 978-608-4565-11-6.
  18. Nakov Gj., N. Ivanova, S. Damyanova, L. Yordanova, T. Godjevrgova, L. Necinova. Production and analysis of biscuits fortified with einkorn flour. IN: Materials І International scientific and practical internet-conference Biotechnology: experience, traditions and innovations, Kyiv, NUFT, Ukraine, 2016, pp. 80 - 85
  19. Nakov Gj., N. Ivanova, S. Damynova, V. Stamatovska, Lj. Necinova, V. Chonova, B. Gjeorgiev, I. Kostova. Formulation development of functional biscuits. IN: Научни трудове на Русенски университет “Ангел Кънчев”, т. 54, с. 10.2, Русе, Изд. център към Русенски университет, 2015, pp. 24 - 28, ISBN 1311-3321.
  20. Nakov Gj., Necinova Lj., Miteski T. Influence of whole grain cereals on health. IN: 56th Science Conference of Ruse University, Bulgaria, 2017, Razgrad, Angel Kanchev University of Ruse, 2017, pp. 394
  21. Nakov Gj., Pavlova V., Necinova Lj. Testing of Sunflower meal, Barley and Corn as raw materials in Feed Production. IN: IX Congres ot pure and applied Chemistry of Students from Republic of Macedonia, Skopje, 2011
  22. Nakov Gj., Stamatovska V., Ivanova N., Dayanova S., Godjevargova Tz., Koceva Komlenić D. Psysicochemical characteristics of functional biscuits and in vivo determination of glucose in blod after consumption of functional biscuits. IN: Nutricon 2017, Skopje, Macedonia, Consulting and Training Center KEY, 2017, pp. 107-108, ISBN 978-608-4565-11-6.
  23. Nakov Gj., V. Stamatovska, Lj. Necinova, N. Ivanova, S. Damyanova. Caracteristics of Buckwheat and buckwheat Flour. IN: International scientist conference of young scientist and students, Kyiv, NUFT, 2016, pp. 84 – 85
  24. Nakov Gj., V. Stamatovska, Lj. Necinova, N. Ivanova, S. Damyanova. Nutritional properties of einkorn wheat (Triticum monococcum L.). IN: 55th Science Conference of Ruse University, Ruse, Ruse University, 2016, pp. 381 - 384, ISBN 1311-3321.
  25. Nakov Gjore, Ivanova Nastia, Damyanova Stanka, Tzonka Godjevargova, Necinova Ljupka. AMILOGRAPHIC TESTING OF WHITE FLOUR, BARLEY FLOUR, EINKORN FLOUR AND EINKORN FLAKES IN DIFFERENT RATIO. IN: Resource- and Energy Saving Technologies of Production and Packing, Kiev, National University of Food Technologies Kyiv, Ukraine, 2017, pp. 141-142, ISBN 978-966-612-198-4.
  26. Nakov Gjore, Ivanova Nastia, Stamatovska Viktorija. Influence of preparation of green and black tea on content of phenols and colour of tea. IN: 2nd International Conference on Bio-antioxidants (BIO-ANTIOXIDANTS 2018), Varna, Bulgaria, Institute of Organic Chemistry with Centre of Phytoshemistry Bulgarian Academy of Sciences, 2018, pp. 108
  27. Necinova Lj., Pavlova V., Nakov Gj. Do Macedonian mix feed meet the required standards. IN: IX Congres ot pure and applied Chemistry of Students from Republic of Macedonia, Skopje, 2011
  28. Stamatovska V. , Lj. Karakasova, F. Babanovska-Milenkovska, Gj. Nakov, T. Blazevska, N. Durmishi. PRODUCTION AND CHARACTERIZATION OF PLUM JAMS WITH DIFFERENT SWEETENERS. IN: Conference on Food Quality and Safety, Health and Nutrition - NUTRICON 2016, Skopje, Macedonia, Consulting and Training Center KEY, 2016, pp. 20-21, ISBN 976-608-4565-10-9.
  29. Stamatovska V., Karakasova Lj., Nakov Gj., Kalevska T., Menkinoska M., Blazevska T. Examination of the Pomological characteristics and the presence of heavy metals in the peach cultivar crasthaven from Republic of Macedonia. IN: The International Conference of the University of Agronomic Sciences and Veterinary Medicine of Budapest, BUCHAREST, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania, 2017
  30. Stamatovska Viktorija, Karakashova Ljubica, Babanovska-Milenkovskа Frosina, Delchev Naiden, Nakov Gjore, Necinova Ljupka. THE QUALITY CHARACTERISTICS OF PLUM JAMS MADE WITH DIFFERENT SWEETENERS. IN: SCIENTIFIC WORKS OF UNIVERSITY OF FOOD TECHNOLOGIES, Plovdiv, Bulgaria, University of Food Technology Plovdiv, 2013, pp. 689-693
  31. Stefanov S., M. Petrova, N. Ivanova, S. Damyanova, I. Kostova, I. Ivanova, Gj. Nakov. Studying of the Labeling of Dairy Products and Analyzing of the Consumers’ Opinion. IN: 7th International Euro-aliment Symposium, Galaţi, Romania24–26 September, 2015, Galati, Romania, University of Galaţi, 2015, pp. 137 - 139
  32. Stefanov S., M. Petrova, N. Ivanova, S. Damyanova, I. Kostova, I. Ivanova, G. Nakov. Studying of the Labeling of Dairy Products and Analyzing of the Consumers Opinion. IN: 7th International Euro-aliment Symposium, Galati, Rumania, 2015, pp. 137 – 139
  33. Viktorija Stamatovska, Gjore Nakov, Gorica Pavlovska, Marko Jukić, Ivan Dimov, Ira Taneva, Daliborka Koceva Komlenić. Production of biscuits with inulin and determination of their characteristics. IN: Congress on Food Quality and Safety, Health and Nutrition - Nutricon 2018, Ohrid, Macedonia, Consulting and Training Centre KEY, 2018, pp. 118, ISBN 974-608-4565-12-3.
  34. Viktorija Stamatovska, Gjore Nakov, Ivan Dimov, Ira Taneva,Tatjana Kalevska, Zora Uzunoska. The changes in colour of biscuits during baking depending on time and different proportion of barley flour. IN: International Conference on Food Sciences and Technology, Durres, Albania, 2017
  35. Viktorija Stamatovska, Gjore Nakov, Tatjana Kalevska, Zora Uzunoska, Aleksandar Saveski. PRODUCTION OF BISCUITS WITH ACACIA GUM. IN: 12th Symposium "Novel Technologies and Economic Development", Leskovac, Serbia, Faculty of Technology, 2017
  36. Иван Димов, Гьоре Наков, Виктория Стаматовска. ИЗСЛЕДВАНЕ ВЛИЯНИЕТО НА ФЛЕЙКОВАН ЕДНОЗЪРНЕСТ ЛИМЕЦ ВЪРХУ ХРАНИТЕЛНАТА СТОЙНОСТ, IN VITRO АНТИОКСИДАНТНАТА АКТИВНОСТ И РАЗГРАЖДАНЕ НА НИШЕСТЕТО НА ЛИМЕЦОВИ БИСКВИТИ. В: International Conference on Technics, Technologies and Education ICTTE 2018, Yambol, Bulgaria, 2018, ISBN 1314-8796.
книги
  1. Gjore Nakov, Daniela Nikolovska Nedelkoska, Ljupka Necinova. Influence of harvesting year and storage conditions of the Vranec wine: physico-chemical characteristics.. Germany, LAP LAMBERT Academic Publishing, 2014, pp. 72, ISBN 978-3659525940.