Resources

General information

• List natural aromatic ingredients in plants and their properties  - VIEW MORE
• Deposits of essential oil in plants -  VIEW MORE
• Comparison between microbial contents of BOTFEX extracts and ground spices -  VIEW MORE

Presentations

• Presentation on IFEAT Sudy Tour Bulgaria, Plovdiv, May 2017 -  VIEW MORE
• Presentation on EHEDG Annual Meeting Amsterdam, The Netherlands, October 2017 - VIEW MORE
• Presentation on Greek Conference for Aromatic and Medicinal Plants Kozani, Greece, November 2018 - VIEW MORE

Scientific papers

• C2H2F4-Oleoresins of Black Pepper (Piper nigrum L.) and Ginger (Zingiber officinale (L.) Rosc.) from Vietnam: Antimicrobial Testings, Gas Chromatographic Analysis and Olfactoric Evaluation.
• Low temperature extraction of essential oil bearing plants by liquefied gases. 1. Anise fruits (Pimpinella anisum L.).
• Low temperature extraction of essential oil bearing plants by liquefied gases. 2. Flowers of linden (Tilia tomentosa Moench.).
• Low temperature extraction of essential oil bearing plants by liquefied gases. 3. Hyacinth flowers (Hyacinthus orientalis L.).
• Low temperature extraction of essential oil bearing plants by liquefied gases. 4. Lilac flowers (Syringa vulgaris L.).
• Low temperature extraction of essential oil bearing plants by liquefied gases. 5. Fruits of coriander (Coriandrum sativum L.)
• Low Temperature Extraction of Essential Oil Bearing Plants by Liquefied Gases. 6. Barks from Cinnamon (Cinnamomum zeylanicum Nees)
• Low temperature extraction of essential oil bearing plants by liquefied gases. 7. Seeds from cardamom (Elettaria cardamomum /L./ Maton)
• Evaluation of mayonnaise-like food emulsions with extracts of herbs and spices
• Low temperature extraction of essential oil bearing plants by liquefied gases: Fruits from sweet fennel (Foeniculum officinale Mill.).
• Low temperature extraction of essential oil bearing plants by liquefied gases. 9. Fruits from cumin (Cuminum cyminum L.).
• Low temperature extraction of essential oil bearing plants by liquefied gases. 10. Waste of chokeberry fruits (Aronia melanocarpa (Michx) Elliott.).
• Low temperature extraction of essential oil bearing plants by liquefied gases. 11. DIll (Anethum graveolens L.).
• LOW TEMPERATURE EXTRACTION OF ESSENTIAL OIL BEARING PLANTS BY LIQUEFIED GASES. 12.PIMENTO (Pimenta dioica (L.) Merr.)
• Low temperature extraction of essential oil bearing plants by liquefied gases. 13. Lilium (Lilium candidum L.)
• Low temperature extraction of essential oil bearing plants by liquefied gases. 14. Clove (Syzygium aromaticum (L.) Merryl and Perry)
• LOW TEMPERATURE EXTRACTION OF ESSENTIAL OIL BEARING PLANTS BY LIGUID GASES. 15. CALENDULA FLOWER (Calendula officinalis L.)
• LOW TEMPERATURE EXTRACTION OF BULGARIAN ESSENTIAL OIL BEARING PLANTS FROM LAMIACEAE BY LIQUEFIED GASES. 16. PEPPERMINT (Mentha piperita (Huds.) L.)
• LOW TEMPERATURE EXTRACTION OF ESSENTIAL OIL BEARING PLANTS BY LIQUEFIED GASES. 19. BASIL (Ocimum basilicum L.)
• LOW TEMPERATURE EXTRACTION OF BULGARIAN ESSENTIAL OIL BEARING PLANTS FROM LAMIACEAE BY LIQUEFIED GASES. 20. Oregano (Origanum heracleoticum L.)
• Chemical composition of aromatic products from tobacco (N. tabacum L.) 1. Virginia Flue-Cured
• Chemical composition of aromatic products from tobacco (N. tabacum L.). 2. Burley.
• Chemical composition of aromatic products from tobacco (N. tabacum L.) 3. Oriental tobacco.
• CHEMICAL COMPOSITION OF AROMATIC PRODUCTS. 1. SAGE (Salvia officinalis L.)
• CHEMICAL COMPOSITION OF AROMATIC PRODUCTS. 2.SUMAC (Cotinus coggygria Scop.)
• LAVENDER EXTRACT WITH TETRAFLOUROETHANE - CHEMICAL COMPOSITION, ANTIMICROBIAL ACTIVITY AND APPLICATION IN COSMETICS
• Antimicrobial activity of essential oils and extracts from black pepper, cumin, coriander and cardamom against some pathogenic and saprophytic microorganisms
• Antioxidant Capacity of Essential Oil Spice Extracts versus Ground Spices and Addition of Antioxidants in Bulgarian Type Dry-Fermented Sausages.
• Combined recovery of polysaccharides and polyphenols from Rosa damascena wastes.
• Improving the processed cheese quality by the addition of natural spice extracts
• High quality natural aroma preparations derived through liquefued gas extraction.
• Effect of new pepper and cumin freon extracts on the proximate composition and sensory properties of Bulgarian type fermented sausage (sudjuk).
• Combined recovery of polysaccharides and polyphenols from Rosa damascena wastes