Tuesday, Office 217: 11:00-13:00
Wednesday, Office 217: 13:30-14:30
Tuesday, Online room link: https://meet.google.com/qdk-hxsi-sxt, 08:30-09:30
19 Mar 2024, Office 56 Тестови център: 11:00-12:00
09 Apr 2024, Office 56 Тестови център: 11:00-12:00
| Subject | Year and Programme |
|---|---|
| Expert Examination of Food, Wine and Tobacco * | Year 5, КЕС |
| Expert Examination of Food, Wine and Tobacco * | Year 5, КЕС-СНУ |
| Principles of the Science of Food, Wine and Tobacco | Year 3, СМД (Full-time) |
| Sensory and Expert Methods for Analysis | Year 3, СМД (Full-time) |
| Customs Representation | Year 3, СМД (Full-time) |
| Academic Research | Year 1, СМД (Full-time) |
| Home | End | Room | L/S | Course | Week | Group | |
|---|---|---|---|---|---|---|---|
| Tuesday | |||||||
| 13:30 | 16:00 | 304 | Lecture | Sensory and Expert Methods for Analysis | 16, 17 | ||
| Wednesday | |||||||
| 11:15 | 13:00 | 310 | Lecture | Academic Research | 1 | 13 | |
| Friday | |||||||
| 08:15 | 10:00 | 2-132 | Lecture | Customs Representation | 16, 17 | ||
| 10:15 | 13:00 | 2-132 | Lecture | Principles of the Science of Food, Wine and Tobacco | 16, 17 | ||
| Programme | Subject | Year | Group | Room | Date | Hour |
|---|---|---|---|---|---|---|
| Quality and Expert Examination of Commodities | Expert Examination of Food, Wine and Tobacco | 5 | 16 | 1-55 | 22.05.2024 | 15:00 - 16:00 |
| Quality and Expert Examination of Commodities- ESM | Expert Examination of Food, Wine and Tobacco | 5 | 17 | 1-55 | 22.05.2024 | 15:00 - 16:00 |
| Commodities Science and Customs Activity | Principles of the Science of Food, Wine and Tobacco | 3 | 16 | 1-58 | 05.06.2024 | 15:00 - 16:00 |
| Commodities Science and Customs Activity | Principles of the Science of Food, Wine and Tobacco | 3 | 17 | 1-58 | 05.06.2024 | 16:00 - 17:00 |
| Commodities Science and Customs Activity | Sensory and Expert Methods for Analysis | 3 | 16 | 1-55 | 10.06.2024 | 11:00 - 12:00 |
| Commodities Science and Customs Activity | Sensory and Expert Methods for Analysis | 3 | 17 | 1-55 | 10.06.2024 | 12:00 - 13:00 |
| Commodities Science and Customs Activity | Customs Representation | 3 | 16 | 1-56 | 20.06.2024 | 08:00 - 09:00 |
| Commodities Science and Customs Activity | Customs Representation | 3 | 17 | 1-56 | 20.06.2024 | 09:00 - 10:00 |
| Date | Hour | Room | Notes |
|---|
| Date | Hour | Room | Notes |
|---|
| Type | Year | Publication |
|---|---|---|
| Статия | 2023 |
Ivanova, P., Chochkov, R., Zlateva, D., Stefanova, D., Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour
Carpathian Journal of Food Science and Technology, Cluj-Napoca, Romania : Technical University of Cluj Napoca Press Publ. House, 15, 2023, 2, 33-41., ISSN(печатно) 2066-6845, ISSN(онлайн) 2344-5459 / DOI 10.34302/crpjfst/2023.15.2.4 / Web of Science / Линк
|
| Студия | 2023 | Minkov, I., Zlateva, D., Primary Elements of the Publicized Organizational Culture of Higher Education Institutions in Bulgaria |
| Статия | 2023 |
Ivanova, P., Zlateva, D., Chochkov, R., Stefanova, D., Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours
Bulgarian Journal of Agricultural Science, Sofia: Agricultural Academy of Bulgaria, 29, 2023, 5, 886 - 894., ISSN(печатно) 1310-0351, ISSN(онлайн) 2534-983X / Scopus / Web of Science / Линк
|
| Статия | 2023 |
Stefanova, D., Zlateva, D., Dietary Fiber Content of Wheat Bread Enriched with Non-Traditional Types of Flour
Научни трудове. Русенски университет "Ангел Кънчев". Сер. 10.2. Биотехнологии и хранителни технологии = Proceedings of University of Ruse "Angel Kanchev". Book 10.2. Biotechnologies and Food Technologies, Русе : Акад. изд. Русенски университет, 62, 2023, 62-67., ISSN(печатно) 1311-3321, ISSN(онлайн) 2603-4123 / Линк
|
| Доклад | 2023 |
Стефанова, Д., Златева, Д., Исторически аспекти и актуалност на обучението в специалност „Стокознание“ в Икономически университет – Варна : [Електронен ресурс]
Стокознание – традиции и перспективи : XIV научна конференция с международно участие : Посветена на 75-годишнината от създаването на катедра и специалност „Стокознание”, Варна, 20 октомври 2013, Варна : Наука и икономика, 2023, 45-51., ISBN(онлайн) 978-954-21-1163-4 / Линк
|
| Статия | 2022 |
Zlateva, D., Chochkov, R., Stefanova, D., Effect of Spirulina Platensis and Kelp Biomass Addition on the Fatty Acid Composition of Wheat Bread
Ukrainian Food Journal, Kyiv : National University of Food Technologies, 11, 2022, 1, 102-114., ISSN(печатно) 2304-974X, ISSN(онлайн) 2313-58911 / DOI 10.24263/2304-974X-2022-11-1-11 / Scopus / Web of Science / Линк
|
| Статия | 2022 |
Stefanova, D., Zlateva, D., Possibilities to Increase the Calcium Content of Wheat Bread
Научни трудове. Русенски университет "Ангел Кънчев". Сер. 10.2. Биотехнологии и хранителни технологии, Русе : Акад. изд. Русенски университет, 61, 2022, 48-53., ISSN(печатно) 1311-3321, ISSN(онлайн) 2603-4123 / Линк
|
| Доклад | 2022 |
Zlateva, D., Stefanova, D., Phosphorus Content of Gluten-Free Types of Flour
Церевитиновские чтения - 2022 : Материалы VIII Международной научно-практической конференции, 1 апреля 2022 г., Москва : ФГБОУ ВО РЭУ им. Г. В. Плеханова, 2022, 153-155., ISBN(печатно) 978-5-7307-1905-7
|
| Статия | 2022 |
Zlateva, D., Stefanova, D., Влияние на копривено брашно върху минералния състав на пшеничен хляб = Effect of Nettle Flour on the Mineral Composition of Wheat Bread
Journal of Mountain Agriculture on the Balkans [JMAB], Troyan : Research Institute of Mountain Stockbreeding and Agriculture, 25, 2022, 6, 494-518., ISSN(печатно) 1311-0489, ISSN(онлайн) 2367-8364 / Линк
|
| Статия | 2022 |
Zlateva, D., Stefanova, D., Влияние на копривено брашно върху минералния състав на пшеничен хляб = Effect of Nettle Flour on the Mineral Composition of Wheat Bread
Journal of Mountain Agriculture on the Balkans [JMAB], Troyan : Research Institute of Mountain Stockbreeding and Agriculture, 25, 2022, 6, 494-518., ISSN(печатно) 1311-0489, ISSN(онлайн) 2367-8364 / Линк
|
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