Search Results - "Obretenov, Tzvetan D."

Isolation and characterization of melanoidins from beer by Kuntcheva, Margarita J., Obretenov, Tzvetan D.

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Melanoidin formation in cooked meat products by Obretenov, Tzvetan D, Ivanova, Snezhana D, Kuntcheva, Margarita J, Somov, Georgi T

“…The processes of melanoidin formation in fried meatballs and schnitzel have been studied through a preparative quantitative isolation of the brown pigments…”
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Thermal decomposition of ascorbic acid by Vernin, Gaston, Chakib, Soundouss, Rogacheva, Sonia M., Obretenov, Tzvetan D., Párkányi, Cyril

“…Thermal degradation of l-ascorbic acid at 300 °C in the absence of a solvent yielded mostly furan derivatives and α,β-unsaturated cyclic ketones with a…”
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L-ascorbic acid in nonenzymatic reactions. I. Reaction with glycine by Rogacheva, S M, Kuntcheva, M J, Panchev, I N, Obretenov, T D

“…The influence of the water content, molar ratio, time and temperature on the formation of nondialysable melanoidins produced by the interaction of L-ascorbic…”
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