S. Tanchev

The anthocyanins of red cabbage (Brassica oleracea)

S. Tanchev, C. F. Timberlake · Phytochemistry · 1969 · 45 citations

Biology, Botany, Natural Sciences +4

Quantitative changes in carotenoids during the storage of dried red pepper and red pepper powder

E. Malchev, N. Ioncheva, S. Tanchev et al. · Food / Nahrung · 1982 · 42 citations

Food Chemistry, Nutrition, Quantitative Changes +14

Effect of sugar syrup concentration and temperature on the rate of osmotic dehydration of apples.

K. Videv, S. Tanchev, Rahul Sharma et al. · Journal of Food Science and Technology-mysore · 1990 · 22 citations

Food Chemistry, Sugar Syrup Concentration, Agricultural Economics +8

Alcohol fermentation in olive oil extraction effluents

Cleanthes Israilides, S. Tanchev · Biological Wastes · 1989 · 18 citations

Alcohol Fermentation, Food Fermentation

Products of Thermal Degradation of the Anthocyanins Cyanidin‐3‐glucoside, Cyanidin‐3‐rutinoside and Cyanidin‐3‐sophoroside

S. Tanchev, N. Ioncheva · Food / Nahrung · 1976 · 17 citations

Food Chemistry, Bioorganic Chemistry, Anthocyanins Cyanidin‐3‐glucoside +14