| Consumer perception of beef quality and how to control, improve and predict it? Focus on eating quality J Liu, MP Ellies-Oury, T Stoyanchev, JF Hocquette Foods 11 (12), 1732, 2022 | 69 | 2022 |
| Exploratory survey on European consumer and stakeholder attitudes towards alternatives for surgical castration of piglets M Aluwé, E Heyrman, JM Almeida, J Babol, G Battacone, J Čítek, ... Animals 10 (10), 1758, 2020 | 38 | 2020 |
| Prevalence of Campylobacter spp. in poultry and poultry products for sale on the Bulgarian retail market T Stoyanchev, I Vashin, C Ring, V Atanassova Antonie Van Leeuwenhoek 92, 285-288, 2007 | 28 | 2007 |
| Extracellular metabolites play a dominant role in near-infrared spectroscopic quantification of bacteria at food-safety level concentrations Y Nakakimura, M Vassileva, T Stoyanchev, K Nakai, R Osawa, J Kawano, ... Analytical Methods 4 (5), 1389-1394, 2012 | 27 | 2012 |
| Detection of Campylobacter using standard culture and PCR of 16S rRNA gene in freshly chilled poultry and poultry products in a slaughterhouse TT Stoyanchev Trakia Journal of Sciences 2 (3), 59-64, 2004 | 21 | 2004 |
| Development of analytical method for determination of organochlorine pesticides residues in meat by GC-ECD Dimitrova R. T., Stoykova I.I., Yankovska-Stefanova T. T., Yaneva S. A ... Revue de Médecine Vétérinaire 169 (4-6), 77-86, 2018 | 20 | 2018 |
| Study on the prevalence of lipolytic yeasts and moulds in raw cow milk and white brined cheese. N Chipilev, H Daskalov, T Stoyanchev Bulgarian Journal of Veterinary Medicine 19 (2), 2016 | 17 | 2016 |
| Differentiation of fresh and frozen-thawed poultry breast meat by near infrared spectroscopy Atanassova S., Stoyanchev T., Yorgov D., Nachev V. Bulgarian Journal of Agricultural Science 24 (Supplement 1), 162-168, 2018 | 16* | 2018 |
| Occurrence of Vibrio parahaemolyticus and Staphylococcus aureus in seafood D Stratev, T Stoyanchev, D Bangieva Italian Journal of Food Safety 10 (4), 2021 | 14 | 2021 |
| Presence of Campylobacter spp. in meat and internal organs of Japanese quail (Coturnix coturnix) I Vashin, T Stoyanchev Trakia Journal of Sciences 3 (5), 23-25, 2005 | 13 | 2005 |
| Prevalence of Campylobacter spp in frozen poultry giblets at Bulgarian retail markets I Vashin, T Stoyanchev, CH Ring, V Atanassova Trakia Journal of Science 7 (4), 55-57, 2009 | 10 | 2009 |
| Incidence and microbial diversity of Campylobacter spp. isolates during the slaughterhouse processing of poultry and critical control points of the process. IT Vashin, TT Stoyanchev | 10 | 2004 |
| Behaviour of turkey broilers with and without muscle dystrophy under conditions of animal welfare or stress K Stoyanchev, TK Stoyanchev, M Lalev, D Yarkov, TT Stoyanchev Trakia Journal of Sciences 4 (3), 50-55, 2006 | 9 | 2006 |
| Evaluation of pork meat quality and freshness using colorimetric and spectral methods. S Atanassova, T Stoyanchev, S Ribarski Agricultural Science & Technology (1313-8820) 5 (1), 2013 | 8 | 2013 |
| Application of near infrared spectroscopy for rapid noninvasive detection of Listeria monocytogenes, Escherichia coli and Staphylococcus aureus growth in foods H Daskalov, S Atanassova, T Stoyanchev, R Santo Bulg. J. Vet. Med 14, 150-157, 2011 | 7 | 2011 |
| Consumer perception of beef quality and how to control, improve and predict it? Focus on eating quality. Foods, 11 (12), 1732 J Liu, MP Ellies-Oury, T Stoyanchev, JF Hocquette | 6 | 2022 |
| Histamine level in freshwater and marine fish sold in Bulgarian markets D Bangieva, D Stratev, T Stoyanchev Journal of food quality and hazards control, 2020 | 6 | 2020 |
| Influence of temperature on Campylobacter jejuni survival rates in pork meat. IT Vashin, TT Stoyanchev | 6 | 2011 |
| Microbiological and near infrared spectroscopy analysis of Bulgarian yellow cheese, contaminated with Listeria monocytogenes. H Daskalov, S Atanasova, T Stoyanchev, N Chipilev | 6 | 2010 |
| Meat quality and boar taint in entire male pigs fattened to 90 kg. IG Penchev, S Ribarski, D Dimitrov, T Stoyanchev, S Ivanova | 5 | 2018 |