Influence of composition on the biological activity of pectic polysaccharides from leek by MANOL OGNYANOV, Mariana Nikolova, Irina Yanakieva, Veselin Kussovski, Maria Kratchanova

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Isolation, characterization and modification of citrus pectins by MARIA KRATCHANOVA, IRINA YANAKIEVA, MANOL OGNYANOV, YORDAN GEORGIEV, VESELIN KUSSOVSKI

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Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments by Anton Slavov, Vasil Karagyozov, Petko Denev, Maria Kratchanova, Christo Kratchanov

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Isolation and Characterization of Pectic Polysaccharide Fraction from In Vitro Suspension Culture of Fumaria officinalis L. by Manol Ognyanov, Yordan Georgiev, Nadezhda Petkova, Ivan Ivanov, Ivelina Vasileva, Maria Kratchanova

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Black Chokeberry (Aronia melanocarpa (Michx.) Elliot) Fruits and Functional Drinks Differ Significantly in Their Chemical Composition and Antioxidant Activity by Petko Denev, Maria Kratchanova, Ivalina Petrova, Daniela Klisurova, Yordan Georgiev, Manol Ognyanov, Irina Yanakieva

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Antioxidant potential of curcumin-related compounds studied by chemiluminescence kinetics, chain-breaking efficiencies, scavenging activity (ORAC) and DFT calculations by Adriana K. Slavova-Kazakova, Silvia E. Angelova, Timur L. Veprintsev, Petko Denev, Davide Fabbri, Maria Antonietta Dettori, Maria Kratchanova, Vladimir V. Naumov, Aleksei V. Trofimov, Rostislav F. Vasil’ev, Giovanna Delogu, Vessela D. Kancheva

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