Monday, Office 217: 13:30-15:30
Tuesday, Office 217: 11:00-12:00
Wednesday, Online room link: https://meet.google.com/qdk-hxsi-sxt, 08:15-09:15
17 Mar 2025, Office 56: 14:00-15:00
| Subject | Year and Programme |
|---|---|
| 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 | |
|---|---|---|---|---|---|---|---|
| Monday | |||||||
| 10:15 | 13:00 | 220 | Lecture | Sensory and Expert Methods for Analysis | 16, 17 | ||
| Tuesday | |||||||
| 13:30 | 16:00 | 2-219 | Lecture | Principles of the Science of Food, Wine and Tobacco | 16, 17 | ||
| Thursday | |||||||
| 08:15 | 10:00 | 232 | Lecture | Academic Research | 1 | 13 | |
| 11:15 | 13:00 | 433 | Lecture | Customs Representation | 16, 17 | ||
| Programme | Subject | Year | Group | Room | Date | Hour | |
|---|---|---|---|---|---|---|---|
| Quality and Expert Examination of Commodities | Expert Examination of Food, Wine and Tobacco | 5 | 11 | 1-56 | 03.05.2025 | 10:00 - 11:00 | |
| Quality and Expert Examination of Commodities- ESM | Expert Examination of Food, Wine and Tobacco | 5 | 12 | 1-56 | 03.05.2025 | 10:00 - 11:00 | |
| Commodities Science and Customs Activity | Customs Representation | 3 | 16 | 1-58 | 06.06.2025 | 12:00 - 13:00 | |
| Commodities Science and Customs Activity | Customs Representation | 3 | 17 | 1-58 | 06.06.2025 | 13:00 - 14:00 | |
| Commodities Science and Customs Activity | Principles of the Science of Food, Wine and Tobacco | 3 | 16 | 1-56 | 16.06.2025 | 14:00 - 15:00 | |
| Commodities Science and Customs Activity | Principles of the Science of Food, Wine and Tobacco | 3 | 17 | 1-56 | 16.06.2025 | 15:00 - 16:00 | |
| Commodities Science and Customs Activity | Sensory and Expert Methods for Analysis | 3 | 16 | 1-58 | 20.06.2025 | 08:00 - 09:00 | |
| Commodities Science and Customs Activity | Sensory and Expert Methods for Analysis | 3 | 17 | 1-58 | 20.06.2025 | 09:00 - 10:00 |
| Date | Hour | Room | Notes |
|---|---|---|---|
| 28.05.2025 | 15:00 - 16:00 | 1-58 | |
| 29.05.2025 | 15:00 - 16:00 | 1-58 |
| Date | Hour | Room | Notes |
|---|---|---|---|
| 02.06.2025 | 11:00 - 12:00 | 1-55 | |
| 02.06.2025 | 13:00 - 15:00 | WebStudent | |
| 03.06.2025 | 11:00 - 12:00 | 1-55 | |
| 03.06.2025 | 13:00 - 15:00 | WebStudent |
| Type | Year | Publication |
|---|---|---|
| Монография | 2025 |
Gorska-Warsewicz, H., Zlateva, D., Dębski, M., Kwiatkowski, B., The Trust-Based Marketing Communication, National Brand Equity, and Economy – the Case of Poland and Bulgaria : Chapter 17
Routledge Taylor and Francis Group, Chapter 17, 2025, 11., ISBN(печатно) 978-1-032-87753-9, ISBN(онлайн) 978-1-003-53428-0 / DOI 10.4324/9781003534280 / Scopus / Линк
|
| Студия | 2025 | Minkov, I., Zlateva, D., Kurshumov, V., Publicized Corporate Culture of Insurance Companies in Bulgaria |
| 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 | 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
|
| 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
|
| 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
|
| Студия | 2023 | Minkov, I., Zlateva, D., Primary Elements of the Publicized Organizational Culture of Higher Education Institutions in Bulgaria |
| 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
|
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