Get started
Author

Dilyana Gradinarska

Observed names: D Gradinarska-Ivanova, Dilyana GRADINARSKA-IVANOVA, Dilyana Gradinarska-Ivanova, Dilyana N. Gradinarska, Dilyana N. Gradinarska-Ivanova, Dilyana Nikolaeva GRADINARSKA, Dilyana Nikolaeva GRADINARSKA-IVANOVA, Gradinarska, D., Gradinarska-Ivanova, Dilyana, Градинарска, Диляна Иванова, Градинарска-Иванова, Диляна
ORCID: 0000-0003-2373-4333
Observed ORCID: 0000-0003-2373-4333
OpenAlex ID: A5035659359
Effect of Spirulina platensis on the quality and antioxidants characteristics of ice cream
2022 · Petya Boyanova, Dilyana Gradinarska, et al. · BIO Web of Conferences · 17
PDF
Improvement of Texture Profile Attributes of Cooked Sausage Type Krenvirsh
2017 · Pavel Chorbadzhiev, Gábor Zsivánovits, et al. · Bulgarian Journal of Agricultural Science · 13
PDF
Effects of lingonberry extract (Vaccinium vitis-idaea L.) on the antioxidant, physicochemical and sensory characteristics of ice cream
2022 · Petya Boyanova, Dilyana Gradinarska, et al. · BIO Web of Conferences · 9
PDF
Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes
2020 · Maria Marianovna MOMCHILOVA, Todorka Valkova PETROVA, et al. · Food Science and Technology · 7
PDF
Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety
2022 · Dilyana Nikolaeva GRADINARSKA, Katya Ivanova VALKOVA-YORGOVA, et al. · Food Science and Technology · 4
PDF
Effect of Different Protein Sources (Plant, Cricket Powder and Microalgae) on the Technological and Functional Properties and Sensory Characteristics of Pork Meatballs
2024 · Maria Momchilova, Dilyana Gradinarska-Ivanova, et al. · Meat Technology · 3
PDF
Effect of functional ingredients and vegetable oils on the technological properties and microstructure of emulsified cooked sausages
2023 · Maria Marianovna Momchilova, Dilyana Gradinarska-Ivanova, et al. · Food Science and Applied Biotechnology · 3
PDF
Cricket Powder (acheta Domestica) as Food Additive for Processing of Dry-fermented Poultry Bars
2021 · Desislava B. Vlahova-Vangelova, Desislav K. Balev, et al. · Bulgarian Portal for Open Science · 3
Ice cream supplemented with Spirulina platensis: Antioxidant and color stability
2023 · Petya Boyanova, Atanaska Bosakova-Ardenska, et al. · AIP conference proceedings · 2
Quality and safety aspects of traditionally air-dried and nitrite-free meat product with reduced salt level
2023 · Dilyana Gradinarska-Ivanova, Daniela Mitreva, et al. · The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology · 1
PDF
Influence of emulsions of vegetable oils as fat substitutes on the colour and sensory quality of cooked sausages during storage
2022 · M Momchilova, D Gradinarska-Ivanova, et al. · IOP Conference Series Earth and Environmental Science · 1
PDF
Physicochemical, Oxidative, and Sensory Properties of Baked Pork Meatballs Formulated With Cricket Powder and Spirulina as Alternative Proteins
2026 · Maria M. Momchilova, Dilyana N. Gradinarska-Ivanova, et al. · Scientific Study & Research
Evaluation of color stability of ice cream with Spirulina platensis by image processing
2025 · Petya Boyanova, Atanaska Bosakova-Ardenska, et al. · BIO Web of Conferences
PDF
Evaluation of color stability of ice cream with Spirulina platensis by image processing
2025 · Petya Boyanova, Atanaska Bosakova-Ardenska, et al. · Springer Link (Chiba Institute of Technology)
Влияние Включения Различных Источников Белка (овощей, Порошка Сверчков И Микроводорослей) На Текстурные Характеристики Сырых Фрикаделек
2025 · Момчилова, Мария, Градинарска-Иванова, Диляна, et al. · Bulgarian Portal for Open Science
Healthy vegetable oils and ingredients for reduced pork back fat content and evaluation of their impact on the nutritional aspects of comminuted cooked sausages
2023 · Maria Momchilova, Dilyana GRADINARSKA-IVANOVA, et al. · Journal of Central European Agriculture
PDF
Physicochemical parameters and sensory evaluation of cooked sausages prepared with emulsions of chia and grape seed oils and quinoa flour as a stabilizing agent
2023 · Maria Momchilova, Zhivka Goranova, et al. · AIP conference proceedings
Physicochemical parameters and sensory evaluation of cooked sausages prepared with emulsions of chia and grape seed oils and quinoa flour as a stabilizing agent
2023 · Momchilova, Maria, Goranova, Zhivka, et al. · Bulgarian Portal for Open Science
Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry
2022 · Maria MOMCHILOVA, Maria MARUDOVA, et al. · Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology
PDF
The Effect of Heat Treatment on the Physicochemical and Organoleptic Indicators of Meat and Vegetable Pate With a Low Fat Content, Enriched With Prebiotics
2019 · Момчилова, Мария Мариановна, Йорданов, Динко Георгиев, et al. · Health physical culture and sports
PDF
Influence of a Bio-consortium Starter Culture on the Biochemical and Microstructural Characteristics of Traditional Dry Cured Meat Product
2014 · Danov, K., Gradinarska, D., et al. · Bulgarian Portal for Open Science
PDF
Study of the strain of displacement variation during the compaction of rennet gel obtained by various milk-clotting enzymes.
2014 · P. Panayotov, K. Yoanidu, et al. · Scientific Bulletin. Series F. Biotechnologies
Works count: 26
Citation count: 66
H-index: 4
I10-index: 2
Year
Topic
Type