Friday, Office 404: 13:00-14:00
Wednesday, Online room link: https://meet.google.com/ita-vrvx-ncu, 11:00-12:00
25 Oct 2024, Office 404: 13:30-14:30
15 Nov 2024, Office Н-211: 13:30-14:30
| Subject | Year and Programme |
|---|---|
| Introduction to Trade | Year 2, СО (Full-time) |
| Introduction to Trade | Year 2, СФ (Full-time) |
| Introduction to Trade | Year 2, ФИНАНСИ (Full-time) |
| Introduction to Trade | Year 2, ССиЗ (Full-time) |
| Academic Research | Year 1, ИК.И Т. (Full-time) |
| Commodities Science - Food, Wine and Tobacco | Year 5, КЕС-СНУ |
| Commodities Science * | Year 3, ИК.И Т. (Full-time) |
| Principles of the Science of Food, Wine and Tobacco | Year 3, СМД (Full-time) |
| Science of Foodstuffs of Animal Origin * | Year 4, СМД (Full-time) |
| Sensory and Expert Methods for Analysis | Year 3, СМД (Full-time) |
| Academic Research | Year 1, СМД (Full-time) |
| Home | End | Room | L/S | Course | Week | Group | |
|---|---|---|---|---|---|---|---|
| Monday | |||||||
| 11:15 | 13:00 | 312 | Seminar | Introduction to Trade | 18, 20, 21, 22, 23, 24, 25 | ||
| 15:15 | 17:00 | 302 | Seminar | Academic Research | 1 | 16 | |
| Tuesday | |||||||
| 09:15 | 11:00 | 2-137 | Seminar | Sensory and Expert Methods for Analysis | 17 | ||
| 11:15 | 13:00 | 2-137 | Seminar | Sensory and Expert Methods for Analysis | 16 | ||
| Wednesday | |||||||
| 09:15 | 11:00 | 2-135 | Seminar | Principles of the Science of Food, Wine and Tobacco | 17 | ||
| 11:15 | 13:00 | 2-135 | Seminar | Principles of the Science of Food, Wine and Tobacco | 16 | ||
| Thursday | |||||||
| 08:15 | 10:00 | 232 | Seminar | Academic Research | 2 | 13 | |
| 2025-02-01 (Saturday) | |||||||
| 08:15 | 12:00 | 446 | Lecture | Commodities Science - Food, Wine and Tobacco | 12 | ||
| 2025-02-05 (Wednesday) | |||||||
| 08:15 | 11:00 | 2-135 | Seminar | Commodities Science - Food, Wine and Tobacco | 12 | ||
| 2025-02-08 (Saturday) | |||||||
| 07:30 | 10:00 | 446 | Lecture | Commodities Science - Food, Wine and Tobacco | 12 | ||
| 2025-02-12 (Wednesday) | |||||||
| 16:15 | 19:00 | 2-135 | Seminar | Commodities Science - Food, Wine and Tobacco | 12 | ||
| 2025-02-14 (Friday) | |||||||
| 07:30 | 13:00 | 2-135 | Seminar | Commodities Science - Food, Wine and Tobacco | 12 | ||
| 2025-02-17 (Monday) | |||||||
| 15:15 | 18:00 | 2-135 | Seminar | Commodities Science - Food, Wine and Tobacco | 12 | ||
| Programme | Subject | Year | Group | Room | Date | Hour | |
|---|---|---|---|---|---|---|---|
| Hotel and Restaurant Management | Food studies | 1 | 311 | 3-302 | 22.01.2025 | 09:00 - 11:00 | |
| Hotel and Restaurant Management | Food studies | 1 | 312 | 3-302 | 22.01.2025 | 11:00 - 13:00 |
| Date | Hour | Room | Notes |
|---|---|---|---|
| 31.01.2025 | 10:00 - 12:00 | 3-201 |
| Date | Hour | Room | Notes |
|---|
| Type | Year | Publication |
|---|---|---|
| Статия | 2024 |
Chochkov, R., Zlateva, D., Stefanova, D., Ivanova, P., Effect of Pumpkin Seed Flour, Chestnut Flour, and Rosehip Flour on Wheat Bread Staling Rate
Ukrainian Food Journal, Ukraine : National University of Food Technologies, 13, 2024, 1, 76-90., ISSN(печатно) 2304-974X, ISSN(онлайн) 2313-5891 / DOI 10.24263/2304- 974X-2024-13-1-6 / Scopus / Web of Science / Линк
|
| Статия | 2024 |
Zlateva, D., Stefanova, D., Chochkov, R., Ivanova, P., Mineral Content of Wheat Bread Enriched with Chestnut and Rosehip Flour
Bulgarian Journal of Agricultural Science, Sofia : Agricultural Academy of Bulgaria, 30, 2024, 2, 333-340., ISSN(печатно) 1310-0351, ISSN(онлайн) 2534-983X / Scopus / Web of Science / Линк
|
| Монография | 2024 |
Златева, Д., Чочков, Р., Иванова, П., Стефанова, Д., Влияние на брашна от нетрадиционни суровини върху качеството и биологичната ценност на хляба
Варна : Наука и икономика, 2024, 214. - (Библ. Проф. Цани Калянджиев ; Кн. 98)., ISBN(печатно) 978-954-21-1180-1
|
| 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 / Scopus / Web of Science / 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 | 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
|
| 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 | 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
|
| 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
|
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