01

FRI-LCR-1-BFT(R)-01

Chemical composition, phenolic complex and antioxidant activity of white wines produced in contact with oak wood

Tatyana Yoncheva, Dimitar Dimitrov

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02

FRI-LCR-1-BFT(R)-02

An overview of latest trends in reducing food losses and waste management

Darina Georgieva

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03

SAT-LCR-P-2-BFT(R)-01

Composition and properties of glyceride oil from milk thistle seeds expeller (Silybum marianum L.)

Ira Taneva

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04

SAT-LCR-P-2-BFT(R)-02

Polyphenolic composition and antimicrobial activity of seed extracts of eight grape cultivars

Yavor Ivanov

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05

SAT-LCR-P-2-BFT(R)-03

Nutritional value and application of physalis leaves as feed additives

Nadezhda Mazova

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06

SAT-LCR-P-2-BFT(R)-04

Physical and chemical indicators of extracts from sage (Salvia officinalis L.) used in cosmetics

Silviya Mollova

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07

SAT-LCR-P-2-BFT(R)-05

Requirements for the composition and characteristics of honey, offered in childcare establishments

Vanya Prodanova-Stefanova

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08

SAT-LCR-P-2-BFT(R)-06

Physico-chemical parameters and sensory evaluation of fresh and dried “Kossara” cherry fruits

Maria Dimitrova-Dimova, Pavlina Doykina, Aneta Popova

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09

SAT-LCR-P-2-BFT(R)-07

Analysis of the chemical composition of commercial basil essential oils by the method of infra-red spectroscopy

Tzvetan Vasilev, Radoslava Nikolova, Krasimira Dobreva, Albena Stoyanova

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10

SAT-LCR-P-2-BFT(R)-08

Chemical composition and biological activities of Bulgarian propolis

Iliana Nikolova, Vanya Prodanova-Stefanova

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11

SAT-LCR-P-2-BFT(R)-09

Investigation of the influence of sodium alginate on rennet curdling activity and coagulation ability

Darina Georgieva, Ivelina Ivanova

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12

SAT-LCR-P-2-BFT(R)-10

Awareness evaluation of therapeutic fasting among volunteers

Tereza Stoyanova, Georgi Kostadinov, Mihaela Valcheva, Dimitar Stavrev

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