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1. 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
2. FRI-LCR-1-BFT(R)-02
   An overview of latest trends in reducing food losses and waste management
   Darina Georgieva
3. SAT-LCR-P-2-BFT(R)-01
   Composition and properties of glyceride oil from milk thistle seeds expeller (Silybum marianum L.)
   Ira Taneva
4. SAT-LCR-P-2-BFT(R)-02
   Polyphenolic composition and antimicrobial activity of seed extracts of eight grape cultivars
   Yavor Ivanov
5. SAT-LCR-P-2-BFT(R)-03
   Nutritional value and application of physalis leaves as feed additives
   Nadezhda Mazova
6. SAT-LCR-P-2-BFT(R)-04
   Physical and chemical indicators of extracts from sage (Salvia officinalis L.) used in cosmetics
   Silviya Mollova
7. SAT-LCR-P-2-BFT(R)-05
   Requirements for the composition and characteristics of honey, offered in childcare establishments
   Vanya Prodanova-Stefanova
8. 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
9. 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
10. SAT-LCR-P-2-BFT(R)-08
    Chemical composition and biological activities of Bulgarian propolis
    Iliana Nikolova, Vanya Prodanova-Stefanova
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
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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