| Mineral compositions of Bulgarian wheat bread AA Iserliyska, D., Gr. Karadjov Eur Food Res Technol 213, 244-245, 2001 | 50* | 2001 |
| Application of penalty analysis to interpret jar data—A case study on orange juices D Iserliyska, M Dzhivoderova, K Nikovska Curr. Trends Nat. Sci 6 (11), 6-12, 2017 | 17 | 2017 |
| Physicochemical and sensory properties of a peanut drink D Iserliyska, MS Chinnan, AVA Resurreccion Agricultural Engineering International: CIGR Journal 14 (2), 49-57, 2012 | 8 | 2012 |
| Sensory quality of minerally fortified bread G Karadzhov, D Iserliyska European Food Research and Technology 216, 274-276, 2003 | 7 | 2003 |
| Acceptability of a nutritious flavored oat based beverage „biovessina” D Iserliyska, S Alexandrov, E Angacheva, A Iliev IVth International Scientific-Practical Conference "Food, Technologies …, 2015 | 4 | 2015 |
| CHARACTERIZATION OF THE TEXTURE OF FOOD PRODUCTS. GI Zsivanovits, D Iserliyska New Knowledge Journal of Science/Novo Znanie 2 (3), 2013 | 4 | 2013 |
| Attributes Critical to Product Acceptance of Chocolate Peanut Cream by Bulgarian Consumers D Iserliyska, AVA Resurreccion, P Paraskova, MS Chinnan, M Ruinova, ... Peanut science 34 (1), 53-58, 2007 | 3 | 2007 |
| Influence of edible coating on shelf life and quality of sweet cherry. G Zsivanovits, S Zhelyazkov, M Momchilova, D Iserliyska, D Aleksandrova | 2 | 2021 |
| Analysis of chitosan treatment on white and black sweet cherry G Zsivanovits, D Iserliyska, M Momchilova, P Sabeva, Z Rankova Progress in Agricultural Engineering Sciences 16 (S2), 65-72, 2021 | 2 | 2021 |
| Study on the potential of chia gel usage as a natural fat substitute in cake formulation D Iserliyska, G Zsivanovits, M Marudova Progress in Agricultural Engineering Sciences, 2021 | 1 | 2021 |
| Consumer Acceptance of Bulgarian Peanut Butters Employing Central Location Testing (CLT) D Iserliyska, AVA Resurreccion, P Paraskova, MS Chinnan, M Ruinova, ... Peanut science 32 (2), 126-131, 2005 | 1 | 2005 |
| Green Assessment of Phenolic Acid Composition and Antioxidant Capacity of Advanced Potato Mutant Lines through UPLC-qTOF-MS/MS Quantification C Gomez-Urios, H Kalaydzhiev, J Blesa, MJ Esteve, E Nacheva, ... Foods 12 (13), 2616, 2023 | | 2023 |
| Сензорни характеристики на череши и праскови с ядивни покрития П Събева, Д Исерлийска, Г Живанович Младежки форум „НАУКА, ТЕХНОЛОГИИ, ИНОВАЦИИ, БИЗНЕС“, 46-51, 2023 | | 2023 |
| Development of gluten-free muffins improved in mineral content. D Iserliyska, G Zsivanovits, M Marudova, A Iliev Современные проблемы гигиены, радиационной и экологической медицины, 2023 | | 2023 |
| Enhancing postharvest quality of fresh-cut plums with chitosan-grape seed oil edible coatings G Zsivanovits, P Sabeva, D Iserliyska, S Zhelyazkov, A Parzhanova, ... BIO Web of Conferences 58, 01011, 2023 | | 2023 |
| Chia gel usage as an egg replacer in the conventional cake recipe. D Iserliyska, G Zsivanovits, M Marudova | | 2022 |
| Improving the shelf-life of the sweet cherry by multicomponent edible coatings. GI Zsivanovits, PG Sabeva, TV Petrova, MM Momchilova, SP Zhelyazkov, ... Agricultural Sciences/Agrarni Nauki 14 (33), 2022 | | 2022 |
| Influence of different polysaccharides on rheological behavior and thermal properties of gluten free dough D Iserliyska, G Zsivanovits, B Gechev, M Marudova, T Petrova, M Ruskova, ... AIP Conference Proceedings 2075 (1), 2019 | | 2019 |
| Development of an acceptable peanut-based ice cream for bulgarian consumers. D Iserliyska Здоровье человека, теория и методика физической культуры и спорта 4 (15 …, 2019 | | 2019 |
| Sodium reduced bread as a delivery vehicle for dietary prebiotics to enhance food functionality D Iserliyska, T Petrova, M Ruskova International Journal of Scientific & Engineering Research 10 (8), 804-810, 2019 | | 2019 |
