CONSUMER PERCEPTIONS OF NON - TRADITITONAL CEREALS (BARLEY AND EINKORN) AND THEIR PRODUCTS IN REPUBLIC OF CROATIA, REPUBLIC OF BULGARIA AND REPUBLIC OF MACEDONIA by Gjore NAKOV

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CONSUMER PERCEPTION ON FOOD WASTE MANAGEMENT AND INCORPORATION OF GRAPE POMACE POWDER IN COOKIES by Mishela TEMKOV, Elena VELICKOVA, Viktorija STAMATOVSKA, Gjore NAKOV

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FOOD WASTE MANAGEMENT USING STATISTICAL ANALYSIS TO OBTAIN NEW FUNCTIONAL PRODUCTS by Gjore NAKOV, Zlatin ZLATEV, Nastia IVANOVA, Ivan DIMOV

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INSIGHTS ON THE PROTEASE ACTIVITY AND ON TOTAL AND SOLUBLE PROTEINS DURING GERMINATION OF WHEAT AND BARLEY by GJORE NAKOV, MISHELA TEMKOV, VIKTORIJA STAMATOVSKA, JASMINA LUKINAC

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IMPACT OF STORAGE TEMPERATURE ON THE SHELF LIFE AND SENSORY QUALITY OF SET YOGURT WITH BIOPROTECTIVE CULTURE by BILJANA TRAJKOVSKA, LJUBICA TRAJKOSKA, GJORE NAKOV, ZLATIN ZLATEV

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The Effect of Grape Seed Extract on Lipid Oxidation, Color Change, and Microbial Growth in a Beef–Pork Sausage Model System by Yavor Ivanov, Tzonka Godjevargova, Milka Atanasova, Gjore Nakov

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DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR by YORDAN GEORGIEV, MANOL OGNYANOV, MISHELA TEMKOV, GJORE NAKOV

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MANAGEMENT AND VALORIZATION OF AGRICULTURAL WASTES FROM WINE PRODUCTION USING STATISTICAL ANALYSIS TO OBTAIN NOVEL FOOD by Gjore NAKOV, Zlatin ZLATEV, Iliana LAZOVA-BORISOVA, Jasmina LUKINAC

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DENTIFICATION OF FATTY ACIDS IN GRAPE AND TOMATO POMACE – SUSTAINABLE VALORIZATION OF AGRICULTURAL WASTE by Gjore NAKOV, Silviya IVANOVA, Iliana LAZOVA-BORISOVA, Mishela TEMKOV

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Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L. by Gjore Nakov, Biljana Trajkovska, Zlatin Zlatev, Marko Jukić, Jasmina Lukinac

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Influence of Hull and Impurity Content in High-Oleic Sunflower Seeds on Pressing Efficiency and Cold-Pressed Oil Yield by Tanja Lužaić, Gjore Nakov, Snežana Kravić, Siniša Jocić, Ranko Romanić

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THE EFFECT OF AMARANTH SEEDS ON THE CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF YOGURT by GJORE NAKOV, NADYA NINOVA-NIKOLOVA, NASTIA IVANOVA, VIOLETA RAYKOVA, BILJANA TRAJKOVSKA

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Extraction and Valorization of Oilseed Cakes for Value-Added Food Components—A Review for a Sustainable Foodstuff Production in a Case Process Approach by Nada Grahovac, Milica Aleksić, Biljana Trajkovska, Ana Marjanović Jeromela, Gjore Nakov

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THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH DIGESTION IN BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY FLOUR by GJORE NAKOV, MARKO JUKIĆ, NASTIA VASILEVA, VIKTORIJA STAMATOVSKA, IVAN DIMOV, DALIBORKA KOCEVA KOMLENIĆ

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PERCEPTIONS OF CONSUMER FOR PREPARATION AND CONSUMPTION OF TEA AND ANALYSIS OF BIOLOGICALLY ACTIVE COMPOUNDS OF BLACK TEA by Gjore NAKOV, Nastia IVANOVA, Marko JUKIĆ, Daliborka KOCEVA KOMLENIĆ, Davor DANILOSKI, Jasmina LUKINAC

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THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD by GJORE NAKOV, NATALIJA ATANASOVA-PANCEVSKA, SILVIYA IVANOVA, MARIA NIKOLOVA, IVAN DIMOV, MARKO JUKIĆ, JASMINA LUKINAC

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