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Marianna Baeva

Observed names: M BAEVA, M R Baeva, M. R. Baeva, M.R. Baeva, Marianna R. Baeva
ORCID: 0000-0002-4947-2151
Observed ORCID: 0000-0002-4947-2151
OpenAlex ID: A5000518503
Effects of powder from white cabbage outer leaves on sponge cake quality
2015 · Tsvetko Prokopov, Zhivka Goranova, et al. · International Agrophysics · 54
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Comparative study of texture of normal and energy reduced sponge cakes
2000 · M. R. Baeva, I. N. Panchev, et al. · Food / Nahrung · 48
Structural development of sucrose‐sweetened and sucrose‐free sponge cakes during baking
2003 · M. R. Baeva, V. V. Terzieva, et al. · Food / Nahrung · 32
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Influence of functional ingredients on starch gelatinization in sponge cake batter
2019 · Zhivka Goranova, Maria Marudova, et al. · Food Chemistry · 30
Investigation of the retaining effect of a pectin-containing edible film upon the crumb ageing of dietetic sucrose-free sponge cake
2004 · M BAEVA, I PANCHEV · Food Chemistry · 21
Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf
2022 · Iordanka Alexieva, Marianna Baeva, et al. · Foods · 20
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Low-temperature cooking method "sous vide" in the restaurant industry: A review
2020 · Stanko Stankov, Hafize Fidan, et al. · Food Science and Applied Biotechnology · 17
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Effect of natural sugar substitutes – mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar on the quality properties of sponge cakes
2020 · Zhivka Goranova, Todorka Petrova, et al. · Ukrainian Food Journal · 9
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Influence of Edible Films upon the Moisture Loss and Microstructure of Dietetic Sucrose-Free Sponge Cakes during Storage
2005 · I.N. Panchev, M.R. Baeva, et al. · Drying Technology · 7
Antioxidant properties and color characteristics of sponge cakes containing functional components
2019 · Zhivka Goranova, Marianna Baeva, et al. · Ukrainian Food Journal · 6
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Application of pumpkin seed powder in sponge cakes
2019 · Zhivka Goranova, Todorka Petrova, et al. · International Specialized Scientific and Practical Conference "Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness" · 4
Edible coatings enriched with Malva sylvestris L. extract
2021 · I N Alexieva, M R Baeva, et al. · IOP Conference Series Materials Science and Engineering · 3
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Staling of sponge cakes with added emulsifiers
2020 · Maria Marudova, Stanko Stankov, et al. · Progress in Agricultural Engineering Sciences · 3
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Effects of Mung Bean Flour on Sponge Cake Quality
2024 · Petya N. Raeva, Marianna R. Baeva, et al. · Scientific Study & Research · 2
Influence of Non-Traditional Flours with Functional Properties on Changes of Sponge Cakes During Storage
2015 · Zhivka Goranova, Marianna Baeva, et al. · Indian Journal Of Applied Research · 2
Nutritional Value and Functional Properties of Sponge Cakes
2019 · Zhivka Goranova, Marianna Baeva, et al.
Quality evaluation of dietetic sucrose-free sponge cakes with einkorn wholemeal flour (TriticumMonococcuml.)
2019 · Zhivka Goranova, Marianna Baeva, et al. · International Specialized Scientific and Practical Conference "Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness"
Sucrose-free sponge cake containing flour of topinambur tubers.
2009 · Marianna Baeva, V. V. Terzieva, et al.
Works count: 18
Citation count: 258
H-index: 8
I10-index: 7
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