| Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats M Ivanova, A Hanganu, R Dumitriu, M Tociu, G Ivanov, C Stavarache, ... Foods 11 (10), 1466, 2022 | 46 | 2022 |
| Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk E Simova, G Ivanov, Z Simov Journal of Industrial Microbiology and Biotechnology 35 (10), 1109-1115, 2008 | 34 | 2008 |
| Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack Bar SA Ibrahim, H Fidan, SO Aljaloud, S Stankov, G Ivanov Foods 10 (5), 918, 2021 | 31 | 2021 |
| Color stability improvement of chilled beef by natural antioxidant treatment and modified atmosphere packaging. DK Balev, AS Staykov, GY Ivanov, SG Dragoev, EH Filizov | 29 | 2011 |
| Improving the processed cheese quality by the addition of natural spice extracts K Krumov, G Ivanov, A Slavchev, N Nenov Adv. J. Food Sci. Technol 2, 335-339, 2010 | 23 | 2010 |
| Improvement of the chilled salmon sensory quality by pulverisation with natural dihydroquercetin solutions G Ivanov, D Balev, H Nikolov, S Dragoev Bulgarian Journal of Agricultural Science 15 (2), 154-162, 2009 | 21 | 2009 |
| Investigation of antimicrobial activity of polyphenol-enriched extracts against probiotic lactic acid bacteria M Dimitrova, G Ivanov, K Mihalev, A Slavchev, I Ivanova, R Vlaseva Food Science and Applied Biotechnology 2 (1), 67-73, 2019 | 13 | 2019 |
| Effect of animal breed, season and milk production scale on somatic cell count and composition of cow milk GY Ivanov, E Bilgucu, TB Balabanova, IV Ivanova, A Uzatici Bulgarian Journal of Agricultural Science 23 (6), 1047-1052, 2017 | 13 | 2017 |
| Effect of superficial treatment with new natural antioxidant on salmon (Salmo salar) lipid oxidation S Dragoev, D Balev, G Ivanov, B Nikolova-Damyanova, T Grozdeva, ... Acta Alimentaria 43 (1), 1-8, 2014 | 13 | 2014 |
| Functional yogurt fortified with phenolic compounds extracted from strawberry press residues and fermented with probiotic lactic acid bacteria GY Ivanov, MR Dimitrova Pakistan Journal of Nutrition 18 (6), 530-537, 2019 | 12 | 2019 |
| Biogenic amines and their role as index of freshness in chicken meat G Ivanov, I Ivanova, A Slavchev, K Vassilev Journal of Applied Life Sciences International 3 (2), 55-62, 2015 | 12 | 2015 |
| Analytical method for differentiation of chilled and frozen-thawed chicken meat I Ivanova, G Ivanov, V Shikov, S Ivanova Acta Universitatis Cibiniensis. Series E: Food Technology 18 (2), 43-53, 2014 | 12 | 2014 |
| Effect of vacuum‐packaging on the changes of Russian sturgeon muscle lipids during frozen storage D Balev, G Ivanov, S Dragoev, H Nikolov European Journal of Lipid Science and Technology 113 (11), 1385-1394, 2011 | 12 | 2011 |
| Effect of somatic cells count in cow milk on the formation of biogenic amines in cheese I Ivanova, M Ivanova, G Ivanov, E Bilgucu Journal of food science and technology, 1-8, 2021 | 11 | 2021 |
| Proteolysis in kashkaval cheese stored at different temperatures G Ivanov, AV Markova Food Science and Applied Biotechnology 3 (2), 111-117, 2020 | 10* | 2020 |
| Monitoring of the somatic cells count for improving milk and dairy products quality GY Ivanov, E Bilgucu, IV Ivanova, A Uzatıcı, TB Balabanova Scientific Works of University of Food Technologies 63 (1), 90-97, 2016 | 10 | 2016 |
| Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in frozen-stored Kashkaval cheese ZI Simov, GY Ivanov Journal of Industrial Microbiology and Biotechnology 32 (10), 449-454, 2005 | 10 | 2005 |
| Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts G Ivanov, E Bilgucu, I Ivanova, M Dimitrova International Journal of Dairy Technology 73 (3), 563-569, 2020 | 9 | 2020 |
| Physicochemical, microbiological and sensory characteristics of cow’s milk Kashkaval cheese ripened at different temperatures M Ivanova, A Markova, G Ivanov Food Research 5 (2), 308-313, 2021 | 8 | 2021 |
| Effect of frozen storage and aging on the Kashkaval cheese starter culture ZI Simov, GY Ivanov World Journal of Microbiology and Biotechnology 21, 345-350, 2005 | 8 | 2005 |