Concepedia
Statistics
Publications
4
Citations
379
H-Index
Active since
2004
Affiliations
Bulgarian Academy of Sciences(Current)
Institute of Organic Chemistry with Centre of Phytochemistry
E. Pavlova is an author at Bulgarian Academy of Sciences specializing in food quality, food chemistry, and environmental engineering.
Top concepts
HealthMedicineEngineeringFood SafetyBiochemistryFood QualityGlycobiologyBiotechnologyFruit ScienceChromatography
Publications per year
2004–2010
The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin
Maria Kratchanova, E. Pavlova, I. Panchev · Carbohydrate Polymers · 2004 · 309 citations
Food Chemistry, Fruit Tissue, Microwave Heating +8
Composition and properties of biologically active pectic polysaccharides from leek (<i>Allium porrum</i>)
Maria Kratchanova, M Nikolova, E. Pavlova et al. · Journal of the Science of Food and Agriculture · 2010 · 43 citations
Characteristics of pectic polysaccharides from leek obtained through consecutive extraction with various reaction agents
Maria Kratchanova, M. Gocheva, E. Pavlova et al. · 2008 · 14 citations
Engineering, Food Analysis, Glycobiology +16
Effect of salicylic acid on the development of induced Thermotolerance and induction of heat shock protein synthesis in the Arabidopsis thaliana cell culture
E. Pavlova · Russian Journal of Plant Physiology · 2009 · 13 citations
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