| High pressure processing for foods preserving DG Yordanov, GV Angelova Biotechnol Biotec Eq 24, 1940-1945, 2010 | 192 | 2010 |
| Preliminary study of the efficiency of ultrafiltration treatment of poultry slaughterhouse wastewater D Yordanov Bulgarian Journal of Agricultural Science 16 (6), 700-704, 2010 | 85 | 2010 |
| Identification and traceability of meat and meat products D Yordanov, G Angelova Biotechnology & Biotechnological Equipment 20 (1), 3-8, 2006 | 24 | 2006 |
| INULIN AND LENTIL FLOUR AS FAT REPLACERS IN MEAT-VEGETABLE PÂTÉ-A MIXTURE DESIGN APPROACH. M Momchilova, D Gradinarska, T Petrova, G Zsivanovits, I Bakalov, ... Carpathian Journal of Food Science & Technology 11 (3), 2019 | 11 | 2019 |
| Investigation of fatty acid thermal transitions and stability in poultry pates enriched with vegetable components ZG M. Marudova, Momchilova M., Antova G., Petkova Zh., Yordanov D. Journal of Thermal Analysis and Calorimetry, 9, 2017 | 8* | 2017 |
| Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes MM Momchilova, TV Petrova, DN Gradinarska-Ivanova, DG Yordanov Food science and technology 41, 980-986, 2020 | 7 | 2020 |
| Microstructure and technological properties of cooked meat sausages prepared with emulsions of vegetable oils as substitutes for animal fat MM Momchilova, DN Gradinarska-Ivanova, DG Yordanov, GI Zsivanovits Food Research 7 (4), 22-29, 2023 | 2 | 2023 |
| Proteolytic effect of starter cultures used in the production of Bulgarian dry–cured sausages D Gradinarska, K Danov, K Valkova-Jorgova, D Yordanov, K Vasilev Proc. 56 International Congress of Meat Science and Technology, 2010 | 2 | 2010 |
| Healthy vegetable oils and ingredients for reduced pork back fat content and evaluation of their impact on the nutritional aspects of comminuted cooked sausages M Momchilova, D Gradinarska-Ivanova, А PARZHANOVA, D Yordanov Journal of Central European Agriculture 24 (1), 72-84, 2023 | 1 | 2023 |
| Effect of Pork Back Fat Replacement with Inulin Gel and Oat Bran Flour on the Physicochemical and Sensory Evaluation of a Leberkäse Meat Product M Momchilova, D Gradinarska-Ivanova, G Zsivanovits, D Yordanov Letters in Applied NanoBioScience 12 (4), 2023 | 1 | 2023 |
| Influence of emulsions of vegetable oils as fat substitutes on the colour and sensory quality of cooked sausages during storage M Momchilova, D Gradinarska-Ivanova, T Petrova, D Yordanov IOP Conference Series: Earth and Environmental Science 1052 (1), 012078, 2022 | 1 | 2022 |
| INFLUENCE OF THE STERILIZATION PROCESS ON THE PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF MEAT VEGETABLE PATE M Momchilova, D Gradinarska, D Yordanov, T Petrova, I Bakalov, ... Journal of Agriculture and Plant Sciences 17 (1), 125-133, 2019 | 1 | 2019 |
| Здравословни растителни масла и съставки за намалено съдържание на свинска гръбна мазнина и оценка на въздействието им върху хранителните аспекти на смлените варени колбаси M MOMCHILOVA, D GRADINARSKA-IVANOVA, А PARZHANOVA, ... Journal of Central European Agriculture 24 (1), 72-84, 2023 | | 2023 |
| Changes in the color and sensory characteristics of reformulated cooked sausages with chia, milk thistle (Silybum marianum) and pumpkin seed oils during storage. M Momchilova, D Gradinarska-Ivanova, D Yordanov | | 2022 |
| Textural characteristics of fresh and frozen meat chicken and turkey MM Momchilovа, GI Živanović, DG Yordanov, LV Antipovа, II Markov, ... Proceedings of the Voronezh State University of Engineering Technologies …, 2016 | | 2016 |
| Textural characteristics of fresh and frozen meat chicken and turkey САТ 3. М. Момчилова, Г. Живанович, Д. Йорданов, Л. В. Антипова, И. Марков Вестник ВГУИТ, 199–205, 2016 | | 2016 |
| Investigation of the impact of the process of ultrafiltration on the treatment of wastewater from slaughterhouses. D Yordanov, K Dinkov | | 2010 |
| The effect of carbonate curing preparation on the rheological properties of meat batter for cooked D Jordanov, K Valkova, K Danov | | 2006 |
| Промени в цветoвите и сензорни характеристики на преформулирани варени колбаси с масла от чия, бял трън (Silybum marianum) и тиквени семки по време на съхранение M Momchilova, D Gradinarska-Ivanova, D Yordanov | | |
| Research on the Impact of Bulgarian Starter Cultures on the Colour Characteristics of Quick-Ripened Raw-Cured Sausages EK Valkova-Jorgova, K., K. Danov, D. Gradinarska, D. Yordanov, K. Vasilev | | |
