Преподавател по Химия,  

доцент, доктор 

e-mail:: ivalinapetrova.com@abv.bg; ivalinapetrova@tu-plovdiv.bg  

Научна област: Химически науки  

Дисертация: Термодинамични и кинетични параметри на копигментационните реакции между антоциани и полифеноли. 

Научни публикации 

[1] I. Petrova, V. Gandova, “Thermodynamic and Kinetic Investigation In Copigmentation Reaction Between Strawberry Anthocyanins And Chlorogenic Acid”, IJISET - International Journal of Innovative Science, Engineering & Technology, Vol. 3 Issue 9, 122 – 127 (2016).- (Impact Factor -5,264). 

[2] I. Petrova, V. Shikov, V. Gandova, K. Mihalev, D. Dimitrov, “Effect of temperature on the copigmentation interaction between strawberry anthocyanins and caffeic acid”, Proceedings of the XIV Conference “Natural Sciences, 2016”, 20 – 27. 

[3] I. J. Petrova, V. T. Shikov, V. D. Gandova, K. M. Mihalev, D. I. Dimitrov, “Spectrophotometric and thermodynamic study on the co-pigmentation interaction between strawberry anthocyanins and quercetin in model systems”, Bulgarian Chemical Communications, manuscript accepted with Volume 49, Number 1, (pp. 115 – 120) 2017. (Impact Factor- 0,242). 

[4] I. Petrova, V. Shikov, V. Gandova, K. Mihalev, D. Dimitrov, “The copigmentation interactions between strawberry anthocyanins and high concentration caffeic acid with different methods”, Scientific works of University of Food Technologies 2016, volume63, issue1, p. 64- 70. 

[5] Mariyana G. Topuzova, Dimitar I. Dimitrov, Ivalina J. Petrova . Sinthesys a new molybdenum organic complexes as catalytic in reactions epoxidation of cyklohexene. Scientific works of University of Food Technologie, volume LXII, 2015, p. 555-557  

[6] Vanya Gandova, Ivalina Petrova. Experimental investigations by wet-chemical synthesis of ternary Bi-Cu-X system (X=Sb, Sn, Zn): Part 1: Bi-Cu-Sb. Scientific works of University of Food Technologie, Volume LXII, 2015, p. 566-570. 

[7] Ivalina Petrova, Dimitar Dimitrov, Mariyana Topuzova, Vanya Gandova. A study of small particle size in Bi-Cu based alloys as lead-free solders. Scientific works of University of Food Technologie, volume LXII, 2015, p. 580-584. 

[8] Vanya Gandova, Ivalina Petrova, Mariyana Topuzova. Experimental investigations by wet-chemical synthesis of ternary Bi-Cu-X system (X=Sb, Sn, Zn): Part 2: Bi-Cu-Sn. The 63 rd Scientific conference with international participation “Food Science, Engineering and Technology-2016”, p. 143-147. 

[9] Ivalina Petrova, Vanya Gandova, Petko Denev, Kiril Mihalev,Vasil Shikov. Kinetic parameters of the copigmentation effect of caffeic acid and strawberry anthocyanins. First International Conference on Bio-antioxidants 2017, Sofia. (ICBA 2017) 25–29 June 2017, Sofia, Bulgaria. 

[10] I. J. Petrova, V. D. Gandova, P. N. Denev, K. M. Mihalev, V. T. Shikov. Kinetic parameters of the co-pigmentation effect of caffeic acid and strawberry anthocyanins . ”, Bulgarian Chemical Communications,volume 50, Special Issue C(pp. 184-189) 2018. (Impact Factor- 0,242). 

[11] Ваня Гандова, Ивалина Петрова. Термодинамично изследване на фазовата диаграма Sn-Ti. 7-ми Научен семинар по Физикохимия за Млади учени и докторанти 25-27 април 2018, Пловдив. 

[12] Denev P., Kratchanova M., Petrova I., Klisurova D., Georgiev Y., Ognyanov M., and Yanakieva I. Black Chokeberry (Aronia melanocarpa (Michx.) Elliot) Fruits and Functional Drinks Differ Significantly in Their Chemical Composition and Antioxidant Activity Journal of Chemistry,Volume 2018, Article ID 9574587, 11 pages https://doi.org/10.1155/2018/9574587.(Impact Factor-1,726). 

[13] Klisurova D., Petrova, I., Ognyanov M., Georgiev Y., Kratchanova M., and Denev P. Copigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic copigments and herbal extracts. Food Chemistry Volume 279, 1 May 2019, Pages 162-170, (2018). https://doi.org/10.1016/j.foodchem.2018.11.125 (Impact Factor-4,496). 

Участие в проект към Институт по Органична Химия с Център по Фитохимия, Българска Академия на Науките (2018г.) 

Заглавие на проекта: Интегриран подход за подобряване качеството, органолептичните свойства и биологичната активност на нови функционални храни от арония (Aronia melanocarpa) чрез копигментация и синергизъм в антиоксидантната активност. 

Ръководство за лабораторни упражнения по Физикохимия и колоидна химия; В. Гандова, И. Петрова, Д. Димитров. 

Академично издателство на У.Х.Т.- Пловдив, 2018г.