Hasil Pencarian - Gjore Nakov

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  1. 1
    INSIGHTS ON THE PROTEASE ACTIVITY AND ON TOTAL AND SOLUBLE PROTEINS DURING GERMINATION OF WHEAT AND BARLEY

    INSIGHTS ON THE PROTEASE ACTIVITY AND ON TOTAL AND SOLUBLE PROTEINS DURING GERMINATION OF WHEAT AND BARLEY oleh GJORE NAKOV, MISHELA TEMKOV, VIKTORIJA STAMATOVSKA, JASMINA LUKINAC

    Diterbitkan 2023-09-01
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  2. 2
    DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR

    DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR oleh YORDAN GEORGIEV, MANOL OGNYANOV, MISHELA TEMKOV, GJORE NAKOV

    Diterbitkan 2023-12-01
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  3. 3
    Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product

    Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product oleh Ivan Dimov, Gjore Nakov, Nastia Ivanova, Viktorija Stamatovska

    Diterbitkan 2019-12-01
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  4. 4
    Computer Vision Method in Beer Quality Evaluation—A Review

    Computer Vision Method in Beer Quality Evaluation—A Review oleh Jasmina Lukinac, Kristina Mastanjević, Krešimir Mastanjević, Gjore Nakov, Marko Jukić

    Diterbitkan 2019-06-01
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  5. 5
    Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage

    Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage oleh Biljana Trajkovska, Gjore Nakov, Sari Thachappully Prabhat, Prarabdh C. Badgujar

    Diterbitkan 2024-06-01
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  6. 6
    Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L.

    Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L. oleh Gjore Nakov, Biljana Trajkovska, Zlatin Zlatev, Marko Jukić, Jasmina Lukinac

    Diterbitkan 2023-01-01
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  7. 7
    Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

    Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies oleh Gjore Nakov, Marko Jukić, Gordana Šimić, Franjo Šumanovac, Daliborka Koceva Komlenić, Jasmina Lukinac

    Diterbitkan 2022-08-01
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  8. 8
    THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH DIGESTION IN BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY FLOUR

    THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH DIGESTION IN BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY FLOUR oleh GJORE NAKOV, MARKO JUKIĆ, NASTIA VASILEVA, VIKTORIJA STAMATOVSKA, IVAN DIMOV, DALIBORKA KOCEVA KOMLENIĆ

    Diterbitkan 2019-03-01
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  9. 9
    Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

    Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour oleh Marko Jukić, Gjore Nakov, Daliborka Koceva Komlenić, Nastia Vasileva, Franjo Šumanovac, Jasmina Lukinac

    Diterbitkan 2022-03-01
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  10. 10
    SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS

    SENSORY CHARACTERISTICS OF PEACH AND PLUM JAMS WITH DIFFERENT SWEETENERS oleh Viktorija STAMATOVSKA, Ljubica KARAKASOVA, Zora UZUNOSKA, Tatjana KALEVSKA, Valentina PAVLOVA, Gjore NAKOV, Aleksandar SAVESKI

    Diterbitkan 2017-03-01
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  11. 11
    Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour

    Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour oleh Marko Jukić, Franjo Šumanovac, Gjore Nakov, Gordana Šimić, Daliborka Koceva Komlenić, Nastia Ivanova, Jasmina Lukinac

    Diterbitkan 2023-03-01
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  12. 12
    The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

    The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts oleh Gjore Nakov, Biljana Trajkovska, Natalija Atanasova-Pancevska, Davor Daniloski, Nastia Ivanova, Mirela Lučan Čolić, Marko Jukić, Jasmina Lukinac

    Diterbitkan 2023-02-01
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  13. 13
    Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage

    Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage oleh Gjore Nakov, Nadya Ninova-Nikolova, Nastia Ivanova, Violeta Raykova, Biljana Trajkovska, Mirela Lučan Čolić, Jasmina Lukinac, Marko Jukić

    Diterbitkan 2024-08-01
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  14. 14
    Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers

    Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers oleh Gjore Nakov, Andrea Brandolini, Lorenzo Estivi, Katia Bertuglia, Nastia Ivanova, Marko Jukić, Daliborka Koceva Komlenić, Jasmina Lukinac, Alyssa Hidalgo

    Diterbitkan 2022-10-01
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