| Using Raman spectroscopy as a fast tool to classify and analyze Bulgarian wines—A feasibility study V Deneva, I Bakardzhiyski, K Bambalov, D Antonova, D Tsobanova, ... Molecules 25 (1), 170, 2019 | 17 | 2019 |
| Influence of the time of bilberry (Vaccinium myrtillus L.) addition on the phenolic and protein profile of beer P Nedyalkov, I Bakardzhiyski, R Dinkova, V Shopska, M Kaneva Acta Scientiarum Polonorum Technologia Alimentaria 21 (1), 5-15, 2022 | 8 | 2022 |
| The effect of path length on the measurement accuracies of wine chemical parameters by UV, visible, and near-infrared spectroscopy N Molla, I Bakardzhiyski, Y Manolova, V Bambalov, D Cozzolino, ... Food Analytical Methods 10, 1156-1163, 2017 | 7 | 2017 |
| Protein change in Chardonnay wine from Bulgaria after treatment with different types of bentonites IC Bakardzhiyski Food Science and Applied Biotechnology 5 (2), 140-150, 2022 | 3 | 2022 |
| Changes of some groups of phenolic compounds, color characteristics and antioxidant activity of red wine from Bulgaria as a result of bentonite and cold treatments IC Bakardzhiyski Food Science and Applied Biotechnology 5 (2), 151-159, 2022 | 2 | 2022 |
| Study of the protein profile of wines from a variety Traminer obtained by different technological modes of alcoholic fermentation I Bakardzhiyski, D Chobanova Lozarstvo & vinarstvo 61 (1), 25-35, 2013 | 2 | 2013 |
| Changes in the protein profile of beers with bilberry IC Bakardzhiyski, P Nedyalkov, M Kaneva Food Science and Applied Biotechnology 6 (1), 67-76, 2023 | 1 | 2023 |
| Examination of the transfer of certain elements that are of importance to human health and wine quality in bentonite-model solution system IC Bakardzhiyski, E Mladenova, S Tagareva Food Science and Applied Biotechnology 6 (1), 56-66, 2023 | 1 | 2023 |
| The migration of elements in wine treated with bentonites I Bakardzhiyski, E Mladenova Acta Scientiarum Polonorum Technologia Alimentaria 22 (4), 419-429, 2023 | | 2023 |
| Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production P Nedyalkov, I Bakardzhiyski, V Shikov, M Kaneva, V Shopska Beverages 9 (4), 95, 2023 | | 2023 |
| Research on Protein Content of Must and Wines in White Vine Varieties at Various Modes of Vinification and Processing I Bakardzhiyski University of Food Technologies, Plovdiv, Bulgaria, 2013 | | 2013 |
| Proteins in must and wine I Bakardzhiyski, D Chobanova International oenological seminar-Primorsko, 2013 | | 2013 |
| Effect of some stabilization treatments on the protein profile of Traminer wine I Bakardzhiyski, D Chobanova Food Processing Industry 62 (1), 49-52, 2013 | | 2013 |
| Effect of short-term maceration on the basic composition and protein profile of musts by the Traminer and Sauvignon Blanc D Chobanova, I Bakardzhiyski, K Bambalov, L Koleva Lozarstvo & vinarstvo 60 (5), 42-48, 2012 | | 2012 |
| Qualitative and quantitative determination of proteins in must and wine I Bakardzhiyski, D Chobanova Student scientific session, 2012 | | 2012 |
| Effect of short-term maceration on the protein profile of musts by the Traminer and Sauvignon Blanc I Bakardzhiyski, D Chobanova, K Bambalov International oenological seminar-Primorsko, 2012 | | 2012 |
| Study of some properties and effectiveness of bentonites used in winemaking D Chobanova, K Bambalov, I Bakardzhiyski Lozarstvo & vinarstvo, 23-27, 2011 | | 2011 |
| Study of some properties and effectiveness of bentonites used in winemaking D Chobanova, K Bambalov, I Bakardzhiyski International oenological seminar, 2010 | | 2010 |
| Pui Liew Phing, Aisyah Abdullah, Chang Lee Sin, Shalini Chan Yin Foong P Nedyalkov, I Bakardzhiyski, R Dinkova, V Shopska, M Kaneva | | |
Liudmil AntonovBulgarian Academy of Sciences, Institute of Electronics, BulgariaVerified email at tautomer.eu
