Kremena Nikolaeva Nikovska

@uft-plovdiv.bg

Department "Tourism and gastronomy management"; Faculty of Economics
University of Food Technologie

Kremena Nikolaeva Nikovska


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https://researchid.co/krnikovska

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Tourism, Leisure and Hospitality Management
13

Scopus Publications

218

Scholar Citations

6

Scholar h-index

5

Scholar i10-index

Scopus Publications

  • Land Snail Consumption: Microbiological Safety Considerations, Best Practices and Regulations
    Mihail Garkov, Hafize Fidan, Kremena Nikovska
    Bio Web of Conferences, 2025
    The aim of this study was to determine the microbiological safety challenges associated with the consumption of land snails, emphasizing the risks posed by pathogenic bacteria, parasites, and contaminants. The best practices and guidelines for the safe handling, preparation, and consumption of snails, with emphasis on critical factors such as proper harvesting techniques, hygienic processing, and appropriate cooking temperatures have been examined. A case study was presented, detailing the microbiological analysis of cooked snail meat over a 30-day period to monitor microbial growth and contamination potential. Additionally, the article reviews regional and European regulatory frameworks governing the harvesting, storage, and service of snail meat for human consumption.
  • Effect of Sous Vide Treatment on the Sensory Characteristics of Snail Meat for Culinary Applications
    Mihail Yankov Garkov, Kremena Nikolaeva Nikovska, Eva Dimitrova Dimitrova
    Journal of Culinary Science and Technology, 2025
  • Sensory profiling of dairy starch dessert creams enhanced with various types and concentrations of tahini
    M. Dzhivoderova-Zarcheva, K. Nikovska, S. Ivanova, E. Dimitrova
    International Journal of Gastronomy and Food Science, 2024
  • Rheological properties of starch-milk-based dessert creams with sunflower, almond and hazelnut tahini
    Mina Dzhivoderova-Zarcheva, Stanislava Ivanova, Kremena Nikovska
    Bio Web of Conferences, 2024
    The influence of the type and quantity of added tahini in the composition of starch-milk dessert cream on the rheological and thixotropic properties was analyzed. Three types (sunflower, almond and hazelnut) and quantity (3, 6 and 12%) of tahini were used. After the analysis, it was found that the cream with 3% almond tahini had the highest viscosity, and the cream with 12% almond tahini had the lowest viscosity. All samples showed a non-Newtonian character, which is mainly due to the starch in their composition. In terms of thixotropic properties, the cream with 12% almond tahini showed the highest resistance, and the cream with 3% sunflower tahini showed the lowest resistance. The obtained results could be used when implementing similar types of products in food production.
  • Health and sustainability: The nutritional value of snail meat
    Mihail Garkov, Kremena Nikovska
    Croatian Journal of Food Science and Technology, 2024
    The increasing popularity of snail meat prompts research of the nutritional benefits of consuming Helix aspersa maxima cultivated in Bulgaria. With a high protein content and remarkably low fat content, snail meat is well-suited for the inclusion in healthy culinary recipes. Daily consumption of snails meat, which is notably rich in iron, manganese, phosphorus, calcium, and magnesium, proves to be a valuable source of essential minerals. The fatty acid profile of Helix aspersa maxima is characterized by the diverse range of polyunsaturated fatty acids, with linoleic acid and arachidonic acid being the most abundant. The amino acid profile of the snail meat is characterized by significant levels of essential amino acids, with leucine, lysine and threonine contributing to protein synthesis, immune function, and tissue repair, respectively. The presence of large quantities of flavour-enhancing amino acids, such as glutamic acid and aspartic acid along with glycine, arginine, and proline, suggests a rich umami taste and supports collagen formation, and structural integrity.
  • EFFECT OF MODIFIED STARCH/ NON-STARCH THICKENER COMBINATION ON CONSISTENCY, STABILITY AND RHEOLOGICAL PROPERTIES OF TOMATO KETCHUP
    Carpathian Journal of Food Science and Technology, 2024
  • Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise
    Tsvetko Prokopov, Kremena Nikovska, Milena Nikolova, Pavel Merdzhanov, Mina Dzhivoderova-Zarcheva
    Czech Journal of Food Sciences, 2023
    : The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%) of onion waste powder (OWP) were used as an additive to mayonnaise, based on sunflower oil. The final mayonnaise formulations were evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, total flavonoids, and antioxidant activity. The results indicated that OWP could be used as a potential health-promoting functional ingredient in amounts of 2% to produce mayonnaise enriched with total phenolic compounds and flavonoids, having high antioxidant activity, acceptable quality, and overall consumer preference.
  • Physical and sensory characteristics of edible foams obtained with nitrous oxide
    S S Stankov, H N Fidan, T G Hristov, K N Nikovska
    Iop Conference Series Materials Science and Engineering, 2021
    The aim of the present study was to determine the physical and sensory characteristics of edible foams obtained with nitrous oxide. The recipe compositions of foams with the participation of yogurt, milk cream and fruit puree have been used. The edible foams, also called “espums” were obtained with two fruit puree concentrations -15 and 25% of the liquid’s total mass. The foaming capacity (FC) and foam stabilizing (FS) properties of the products were determined by applying the “Syphon” method. The foaming capacity was highest for the control sample (252.00±7.52%), followed by the foams with 15% persimmon puree (220.00±4.09%). The foam’s lowest foaming capacity values were obtained for the foam with chokeberry puree (180.00±2.19%). The foam stability was determined by the coefficient of foam stabilization, which was determined to be highest (100±9.55%) for the sample with 15% mango puree and lowest for the foam sample obtained with 25% physalis puree (95.77±0.24%). The sensory analysis revealed that the edible foam with 25% mango puree participation resulted in better sensory properties.
  • Rheological and structural properties of tomato ketchup as affected by the addition of native and modified starches
    Bulgarian Journal of Agricultural Science, 2021
  • Traditional Bulgarian foods in the Horeca sector as a factor of choice for the tourist destination
    Bulgarian Journal of Agricultural Science, 2019
  • Evaluation of mayonnaise-like food emulsions with extracts of herbs and spices
    Emirates Journal of Food and Agriculture, 2012
  • Study of olive oil-in-water emulsions with protein emulsifiers
    Kremena Nikovska
    Emirates Journal of Food and Agriculture, 2012
  • Oxidative stability and rheological properties of oil-in-water emulsions with walnut oil
    Advance Journal of Food Science and Technology, 2010

RECENT SCHOLAR PUBLICATIONS

  • Effect of Sous Vide Treatment on the Sensory Characteristics of Snail Meat for Culinary Applications
    MY Garkov, KN Nikovska, ED Dimitrova
    Journal of Culinary Science & Technology, 1-14 , 2025
    2025
    Citations: 2
  • Land snail consumption: microbiological safety considerations, best practices and regulations
    M Garkov, H Fidan, K Nikovska
    BIO Web of Conferences 170, 04002 , 2025
    2025
    Citations: 4
  • Health and sustainability: The nutritional value of snail meat
    M Garkov, K Nikovska
    Croatian journal of food science and technology 16 (2), 236-245 , 2024
    2024
    Citations: 3
  • EFFECT OF MODIFIED STARCH/NON-STARCH THICKENER COMBINATION ON CONSISTENCY, STABILITY AND RHEOLOGICAL PROPERTIES OF TOMATO KETCHUP.
    M Dzhivoderova-Zarcheva, K Nikovska, E Dimitrova
    Carpathian Journal of Food Science & Technology 16 (3) , 2024
    2024
    Citations: 1
  • Sensory profiling of dairy starch dessert creams enhanced with various types and concentrations of tahini
    M Dzhivoderova-Zarcheva, K Nikovska, S Ivanova, E Dimitrova
    International Journal of Gastronomy and Food Science 36, 100925 , 2024
    2024
    Citations: 6
  • Rheological properties of starch-milk-based dessert creams with sunflower, almond and hazelnut tahini
    M Dzhivoderova-Zarcheva, S Ivanova, K Nikovska
    BIO Web of Conferences 102, 01010 , 2024
    2024
    Citations: 2
  • Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise.
    T Prokopov, K Nikovska, M Nikolova, P Merdzhanov, ...
    Czech Journal of Food Sciences 41 (3) , 2023
    2023
    Citations: 5
  • Ethno-cultural features of the nutrition of the Bulgarian Karakachans.
    S Stankov, K Nikovska
    2022
  • Rheological and structural properties of tomato ketchup as affected by the addition of native and modified starches
    M Dzhivoderova-Zarcheva
    2021
    Citations: 6
  • Physical and sensory characteristics of edible foams obtained with nitrous oxide
    SS Stankov, HN Fidan, TG Hristov, KN Nikovska
    IOP Conference Series: Materials Science and Engineering 1031 (1), 012115 , 2021
    2021
    Citations: 7
  • Traditional Bulgarian foods in the Horeca sector as a factor of choice for the tourist destination.
    S Stankov, H Fidan, G Toskov, E Dimitrova, K Nikovska
    Bulgarian Journal of Agricultural Science 25 (4) , 2019
    2019
    Citations: 14
  • Effect of different thickening agents on freeze-thaw stability of food systems with modified maize starch.
    M Dzhivoderova-Zarcheva, K Nikovska, R Hadjikinova, V Shopska
    2019
  • Application of penalty analysis to interpret jar data—A case study on orange juices
    D Iserliyska, M Dzhivoderova, K Nikovska
    Curr. Trends Nat. Sci 6 (11), 6-12 , 2017
    2017
    Citations: 29
  • Influence of adding of laurel essential oil extracts on salad dressings properties
    K Nikovska, S Stefanova, L Stefanov, S Damyanova, A Stoyanova, ...
    Ukrainian food journal, 433-442 , 2017
    2017
    Citations: 3
  • Erythritol Like Sugar Substitute in Cocoa Dressings
    R Hadjikinova, R Mihov, D Hrusavov, K Nikovska, M Dzhivoderova
    Energy 401 (329), 356 , 2016
    2016
  • Rheological properties of oil-in-water emulsions with flaxseed gum.
    I Petrova, K Nikovska, B Benov
    2015
  • Characteristics of caramel mass depending on the composition of glucose syrup
    R Hadjikinova, K Nikovska, D Hrusavov, E Pashamov
    Научни трудове на Съюза на учените–Пловдив. Серия Б: Естествени и … , 2015
    2015
  • Evaluation of reduced-fat food emulsions with cassava starch
    M Dzhivoderova, K Nikovska, D Hadjikinov, R Hadjikinova
    Int J Res Agric Sci 2 (6), 2348-3997 , 2015
    2015
    Citations: 3
  • Regarding the control of health characteristics in food emulsions.
    I Petrova, K Nikovska, R Mihov, S Stamov
    2014
  • Regarding the use of pectin preparations in food emulsion products.
    KN Nikovska, SN Stamov
    2014

MOST CITED SCHOLAR PUBLICATIONS

  • Study of olive oil-in-water emulsions with protein emulsifiers.
    K Nikovska
    Emirates Journal of Food & Agriculture (EJFA) 24 (1) , 2012
    2012
    Citations: 47
  • Oxidative stability and rheological properties of oil-in-water emulsions with walnut oil
    K Nikovska
    Advance Journal of Food Science and Technology 2 (3), 172-177 , 2010
    2010
    Citations: 42
  • Evaluation of mayonnaise-like food emulsions with extracts of herbs and spices
    R Mihov, KR Nikovska, N Nenov, A Slavchev
    Emirates Journal of Food and Agriculture 24 (3), 191 , 2012
    2012
    Citations: 35
  • Application of penalty analysis to interpret jar data—A case study on orange juices
    D Iserliyska, M Dzhivoderova, K Nikovska
    Curr. Trends Nat. Sci 6 (11), 6-12 , 2017
    2017
    Citations: 29
  • Traditional Bulgarian foods in the Horeca sector as a factor of choice for the tourist destination.
    S Stankov, H Fidan, G Toskov, E Dimitrova, K Nikovska
    Bulgarian Journal of Agricultural Science 25 (4) , 2019
    2019
    Citations: 14
  • Physical and sensory characteristics of edible foams obtained with nitrous oxide
    SS Stankov, HN Fidan, TG Hristov, KN Nikovska
    IOP Conference Series: Materials Science and Engineering 1031 (1), 012115 , 2021
    2021
    Citations: 7
  • Sensory profiling of dairy starch dessert creams enhanced with various types and concentrations of tahini
    M Dzhivoderova-Zarcheva, K Nikovska, S Ivanova, E Dimitrova
    International Journal of Gastronomy and Food Science 36, 100925 , 2024
    2024
    Citations: 6
  • Rheological and structural properties of tomato ketchup as affected by the addition of native and modified starches
    M Dzhivoderova-Zarcheva
    2021
    Citations: 6
  • Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise.
    T Prokopov, K Nikovska, M Nikolova, P Merdzhanov, ...
    Czech Journal of Food Sciences 41 (3) , 2023
    2023
    Citations: 5
  • New fatty esters of soluble dietary fibers with emulsifying properties
    N Petkova, M Todorova, K Nikovska, P Denev
    18th International conference NAROSSA, Magdeburg, Germany, Proceeding papers, CD , 2012
    2012
    Citations: 5
  • Land snail consumption: microbiological safety considerations, best practices and regulations
    M Garkov, H Fidan, K Nikovska
    BIO Web of Conferences 170, 04002 , 2025
    2025
    Citations: 4
  • Health and sustainability: The nutritional value of snail meat
    M Garkov, K Nikovska
    Croatian journal of food science and technology 16 (2), 236-245 , 2024
    2024
    Citations: 3
  • Influence of adding of laurel essential oil extracts on salad dressings properties
    K Nikovska, S Stefanova, L Stefanov, S Damyanova, A Stoyanova, ...
    Ukrainian food journal, 433-442 , 2017
    2017
    Citations: 3
  • Evaluation of reduced-fat food emulsions with cassava starch
    M Dzhivoderova, K Nikovska, D Hadjikinov, R Hadjikinova
    Int J Res Agric Sci 2 (6), 2348-3997 , 2015
    2015
    Citations: 3
  • New fatty acid esters of soluble dietary fibers with emulsifying properties
    N Petkova, M Todorova, K Nikovska, P Denev
    Narossa, Magdebourg, Germany, CD Frequency range, cm-1 Experimental IR bands … , 2012
    2012
    Citations: 3
  • Effect of Sous Vide Treatment on the Sensory Characteristics of Snail Meat for Culinary Applications
    MY Garkov, KN Nikovska, ED Dimitrova
    Journal of Culinary Science & Technology, 1-14 , 2025
    2025
    Citations: 2
  • Rheological properties of starch-milk-based dessert creams with sunflower, almond and hazelnut tahini
    M Dzhivoderova-Zarcheva, S Ivanova, K Nikovska
    BIO Web of Conferences 102, 01010 , 2024
    2024
    Citations: 2
  • EFFECT OF MODIFIED STARCH/NON-STARCH THICKENER COMBINATION ON CONSISTENCY, STABILITY AND RHEOLOGICAL PROPERTIES OF TOMATO KETCHUP.
    M Dzhivoderova-Zarcheva, K Nikovska, E Dimitrova
    Carpathian Journal of Food Science & Technology 16 (3) , 2024
    2024
    Citations: 1
  • Ecotourism-current views, characteristics and FEA-tures
    N Kremena, S Stamen
    Научни трудове на Съюза на учените–Пловдив. Серия Б: Естествени и … , 2014
    2014
    Citations: 1
  • Ethno-cultural features of the nutrition of the Bulgarian Karakachans.
    S Stankov, K Nikovska
    2022