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Study of the influence of Lacticaseibacillus paracasei AS-10 on the development of a traditional starter for Bulgarian yoghurt
BIO web of conferences, 2024-01, Vol.102, p.1005
2024
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A duplex PCR method for authentication of beef and pork content in raw and processed meat products
BIO web of conferences, 2024-01, Vol.102, p.2006
2024
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Application of blockchain technologies in the supply chain in food enterprises
BIO web of conferences, 2024-01, Vol.102, p.4010
2024
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Mass-moisture exchange characteristics of carrots
BIO web of conferences, 2024-01, Vol.102, p.3005
2024
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Influence of the composition of the culture medium on the growth and sporulation of the probiotic strain Bacillus amyloliquefaciens M
BIO web of conferences, 2024-01, Vol.102, p.2003
2024
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The metaverse and sustainability as drivers revolutionizing customer experience in the food industry
BIO web of conferences, 2024-01, Vol.102, p.4009
2024
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Application of digital technologies in the logistics sector
BIO web of conferences, 2024-01, Vol.102, p.4003
2024
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Crises – danger and opportunity for industrial companies
BIO web of conferences, 2024-01, Vol.102, p.4004
2024
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A comparative analysis of cooked smoked cockerel products derived from male layer-type chickens (Lohmann Brown Classic hybrid) and dual-purpose cocks (based on Bresse Gauloise)
BIO web of conferences, 2024-01, Vol.102, p.1001
2024
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Models of entrepreneurial ecosystems
BIO web of conferences, 2024-01, Vol.102, p.4006
2024
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Price sensitivity of consumers to organic food and the most frequently purchased categories of organic food
BIO web of conferences, 2024-01, Vol.102, p.4005
2024
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Artificial intelligence in the food industry
BIO web of conferences, 2024-01, Vol.102, p.4002
2024
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Production of lactic acid wort-based beverage with raspberry seed oil addition under static and dynamic conditions
BIO web of conferences, 2024-01, Vol.102, p.1015
2024
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Application for choosing disciplines for food and biotech industry students
BIO web of conferences, 2024-01, Vol.102, p.3007
2024
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Design of prebiotic cheese spreads enriched with biologically active compounds
BIO web of conferences, 2024-01, Vol.102, p.1007
2024
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Technological characteristics and nutritional value of powdered functional mixes
BIO web of conferences, 2024-01, Vol.102, p.1012
2024
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Identification of antihypertensive peptides from lupine using a machine learning approach
BIO web of conferences, 2024-01, Vol.102, p.2005
2024
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Technology for obtaining fermented products based on walnut milk
BIO web of conferences, 2024-01, Vol.102, p.1014
2024
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Fatty acid composition of Kashkaval cheese with reduced sodium chloride content
BIO web of conferences, 2024-01, Vol.102, p.1006
2024
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Biodegradation of pyrene during submerged cultivation of Trametes versicolor
BIO web of conferences, 2024-01, Vol.102, p.2001
2024
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Technological and sensory characteristics of honey based candy
BIO web of conferences, 2024-01, Vol.102, p.1011
2024
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Bio-foods through the prism of generations
BIO web of conferences, 2024-01, Vol.102, p.4007
2024
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Opportunities for innovation activity of enterprises from the dairy sector in the food industry
BIO web of conferences, 2024-01, Vol.102, p.4008
2024
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Effect of cherry products addition on beer fermentation
BIO web of conferences, 2024-01, Vol.102, p.1016
2024
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Rector speech
BIO web of conferences, 2024, Vol.102, p.2
2024
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