Items where Author is "Stojanovska, Tanja"

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Number of items: 11.

Petrovski, Boshko and Jankuloska, Vezirka and Pavlovska, Gorica and Nikolovska Nedelkoska, Daniela and Stojanovska, Tanja (2024) MICROWAVE HEATING EFFECT ON THE OXIDATION AND QUALITY OF COLD PRESS SUNFLOWER OIL. In: International Congress on Natural, Health Sciences and Technology, 15-17 May 2024, Tetovo, R.N.Macedonia.

Temelkovska, Katerina and Nikolovska Nedelkoska, Daniela and Pavlovska, Gorica and Blazevska, Tatjana and Delinikolova, Eleonora and Stojanovska, Tanja (2023) Arsenic: Exposure through the food chain, toxicity, and toxicity reduction by nutritional compounds. International Journal of Food Technology and Nutrition, 6 (11/12). pp. 32-42.

Stojanovska, Tanja and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Pavlovska, Gorica (2023) FATTY ACIDS PROFILE OF FUNCTIONAL OHRID TROUT PÂTÉ. International Conference on Advanced Production and Processing. pp. 79-86.

Delinikolova, Eleonora and Jankuloska, Vezirka and Blazevska, Tatjana and Kalevska, Tatjana and Stojanovska, Tanja and Temelkovska, Katerina and Nikolovska Nedelkoska, Daniela (2023) INFLUENCE OF FREQUENCY OF FERMENTED MILK PRODUCTS CONSUMPTION IN PERSONS WITH HYPERINSULINEMIA AND ELEVATED BODY MASS ON THE DEGREE OF INSULIN RESISTANCE. Food in Health and Disease, scientific-professional journal of nutrition and dietetics, 12 (2). pp. 46-51.

Stojanovska, Tanja and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Stamatovska, Viktorija and Delinikolova, Eleonora (2023) The influence of oleogels on the nutritional value, oxidative stability, rheological - sensory characteristics of different types of sausages. In: International Congress on Natural, Health Sciences and Technology. 3rd International Conference of Food Technology and Nutrition, 17-19 May, 2023, Tetovо, Republic of North Macedonia.

Stojanovska, Tanja and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Stamatovska, Viktorija and Delinikolova, Eleonora (2023) The influence of oleogels on the nutritional value, oxidative stability, rheological - sensory characteristics of different types of sausages. International Journal of Food Technology and Nutrition, 6 (11/12). pp. 83-88.

Kalevska, Tatjana and Stojanovska, Tanja and Joshevska, Elena and Nikolovska Nedelkoska, Daniela and Martinovski, Sasko and Kuzelov, Aco (2022) Evaluation of the sensory and oxidative properties of fresh sausages with added Agaricus Bisporus. In: 69th International Conference on Food science, engineering and technology, September 29-30, 2022, Plovdiv, Bugaria.

Stojanovska, Tanja and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Pavlovska, Gorica (2022) Fatty acid profile of functional ohrid trout pâté. ICAPP.

Stojanovska, Tanja and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Pavlovska, Gorica (2022) Fatty acids profile of functional ohrid trout pâté. In: 2th Internacional on Advanced Production and Processing, 20-22 October 2022, Novi Sad, Serbia.

Stojanovska, Tanja and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Pavlovska, Gorica (2022) Formulation, production and determination of physical-chemical and sensory characteristics of three different functional Ohrid trout patest. International Journal of Food Technology and Nutrition, 5 (9-10). pp. 103-108. ISSN 2671 – 3071

Stojanovska, Tanja and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Pavlovska, Gorica (2022) Formulation, production and determination of physical-chemical and sensory characteristics of three different functional ohrid trout pâtés. In: International Congress on Natural, Health Sciences and Technology, Tetovо, Republic of North Macedonia.

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