Ilko Marekov

Terpenes with antimicrobial activity from Cretan propolis

Milena Popova, İoanna Chinou, Ilko Marekov et al. · Phytochemistry · 2009 · 170 citations

Medicine, Cretan Propolis, Microbiology +3

Oxidative changes in some vegetable oils during heating at frying temperature

Е. Маринова, Katya Seizova, Iskra Totseva et al. · 2012 · 66 citations

Food Chemistry, Chemical Engineering, Polyphenolics +9

Effect of gamma-ray irradiation on the fatty acid profile of irradiated beef meat

Rayna Stefanova, S Toshkov, Nikola V. Vasilev et al. · Food Chemistry · 2011 · 40 citations

Fatty Acid Profile, Food Irradiation, Radiation Effect +10

Effect of an Ethanol Extract from Summer Savory (Saturejae hortensisL) on the Stability of Sunflower Oil at Frying Temperature

Nedyalka V. Yanishlieva, Emma M. Marinova, Ilko Marekov et al. · Journal of the Science of Food and Agriculture · 1997 · 34 citations

Food Chemistry, Frying Temperature, Engineering +14

Determination of Triacylglycerol Classes and Molecular Species in Seed Oils with High Content of Linoleic and Linolenic Fatty Acids

R. Tarandjiiska, Ilko Marekov, Boryana Nikolova‐Damyanova et al. · Journal of the Science of Food and Agriculture · 1996 · 33 citations

Lipid Analysis, Triacylglycerol Classes, Food Analysis +19