Faculty of Agricultural Sciences and Food

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    Sweet Cherry (Prunus avium L.) Response to Self-Regulating Low Energy Clay-Based Irrigation (S.L.E.C.I.) System
    (MDPI AG, 2025-11-19)
    Malchev, Svetoslav
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    Germanova, Daniela
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    Kornov, Georgi
    In early initial tests, the Self-regulating Low-Energy Clay-based Irrigation (S.L.E.C.I.) has provided convincing results. During the DIVAGRI project, S.L.E.C.I. irrigation was plotted against reference drip irrigation and rain-fed control in order to compare soil moisture dynamics across different soil depths (30 cm, 60 cm, and 90 cm), irrigation water use, cherry fruit quality traits and yield, and irrigation water productivity (IWP). The data, collected between 2021 and 2023 at the Fruit Growing Institute–Plovdiv test site, reveals that S.L.E.C.I. system demonstrates a clear robustness from short-term climate fluctuations, maintaining root-zone moisture with greater consistency across depths. This contrasts with higher climate dependency observed in the reference variants. The average water productivity of S.L.E.C.I. irrigation is more than 12 times higher compared with the average IWP for drip irrigation. Probably, the superior ratio stems from two factors: first, S.L.E.C.I. delivered only the water that root tension demanded, and second, there is almost no loss of water to evaporation or deep percolation. Statistical analysis confirms that S.L.E.C.I. reduces variability within the crop, delivering significant improvements in both productivity and uniformity, essential traits for high-value commercial fruit production. Despite facing challenges, S.L.E.C.I. remains a promising sustainable irrigation technology, supporting efficient resource utilization while reducing environmental impact.
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    FIELD EVALUATION OF TOMATO CROP PRODUCTION UNDER SLECI IRRIGATION
    (Journal Agriculture and Forestry, 2025-12-15)
    CUKALIEV, Ordan
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    KUMI, Francis
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    TANSKOVIK, Vjekoslav
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    Eyram Kwame AGBESI, Wisdom
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    Trinath SURYADEVARA, Sai
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    A scientific note on ‘Rapid brood decapping’—a method for assessment of honey bee (Apis mellifera) brood infestation with Tropilaelaps mercedesae
    (Springer Science and Business Media LLC, 2025-03-20)
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    Janashia, Irakli
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    Chen, Chao
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    Costa, Cecilia
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    Kovačić, Marin
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    Standard methods for rearing and selection of Apis mellifera queens 2.0
    (Taylor and Francis (United Kingdom), 2024-03-19)
    Büchler, Ralph
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    Bernstein, Richard
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    Bienefeld, Kaspar
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    Costa, Cecilia
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    Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review
    (Frontiers Media SA, 2025-09-11)
    Yilmaz, Birsen
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    Alvanoudi, Panagiota
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    Kalogeropoulou, Aggeliki
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    Bulmuş-Tüccar, Tuğçe
    Systematic review registration osf.io/h2mbe/
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    Health benefits of ethnic fermented foods
    (Frontiers Media SA, 2025-09-26)
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    Huch, Melanie
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    Stoll, Dominic A.
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    Cunedioglu, Hülya
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    Priidik, Reimo
    Systematic review registration https://osf.io/hnksr/.
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    From cultivation to Consumption: Evaluating the effects of nano fertilizers on food quality and safety
    (Elsevier BV, 2025-09)
    Stojanova, Monika
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    Demiri, Sani
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    Stojanova, Marina T.
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    Djukic, Dragutin A.
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    Kaya, Yalcin
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    A systematic review of health promoting effects of consumption of whey-based fermented products on adults
    (Frontiers Media SA, 2025-08-20)
    Sar, Taner
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    Bogovic Matijasic, Bojana
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    Danilovic, Bojana
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    Gamero, Amparo
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    Gandía, Mónica
    Introduction Fermented whey-based products show significant potential as functional foods, owing to their rich nutritional profile and the generation of bioactive compounds during fermentation. This systematic narrative review evaluates the health effects of fermented-whey consumption based on evidence from human studies in adults. Methods A systematic literature search was conducted using electronic databases including, PubMed, Scopus, and Cochrane Library for studies published between 1.1.1970 and 31.12.2024. All human clinical studies conducted with adults over 18 years old were included in this study. Inclusion criteria were randomized controlled trials and clinical studies involving adults consuming fermented whey products. Data extraction and quality assessment were performed using CADIMA software and standardized protocols. Studies identified by the search strategy and extracted data were screened independently by 2 reviewers using the CADIMA software. Risk of bias was assessed using the Risk of Bias 2 tool. Results After screening 1852 titles and abstracts and assessing 20 articles for eligibility, a total of 12 human intervention studies met the inclusion criteria and were included in the systematic narrative review. Consumption of fermented whey products was associated with improvements in muscle mass, glycemic control, lipid profiles (notably triglycerides and LDL cholesterol), immune function (e.g., increased natural killer cell activity), and reductions in oxidative stress and inflammation. Some studies also reported benefits for gastrointestinal and urinary tract health. The health effects were attributed to increased bioavailability of branched-chain amino acids, bioactive peptides, and microbial metabolites such as exopolysaccharides and short-chain fatty acids. Most interventions were well tolerated, with no serious adverse effects reported. Conclusion Fermented whey products demonstrate promising health benefits across multiple physiological systems. While current evidence supports their use as functional food ingredients, further large-scale, long-term clinical trials are needed to confirm efficacy and elucidate mechanisms of action. Fermented whey appears to be a safe and versatile option for enhancing adult nutrition and health.