| Improvement of texture profile attributes of cooked sausage type" krenvirsh". P Chorbadzhiev, G Zsivanovits, D Gradinarska, K Danov, ... Bulgarian Journal of Agricultural Science 23 (2), 2017 | 14 | 2017 |
| 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 |
| Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes MM MOMCHILOVA, TV PETROVA, DN GRADINARSKA-IVANOVA, ... Food Science and Technology (Food Sci. Technol, Campinas), 2020 | 7 | 2020 |
| Effects of lingonberry extract (Vaccinium vitis-idaea L.) on the antioxidant, physicochemical and sensory characteristics of ice cream P Boyanova, D Gradinarska, V Dobreva, I Ivanov, N Petkova BIO Web of Conferences 45, 01008, 2022 | 4 | 2022 |
| Cricket powder (Acheta domestica) as food additive for processing of dry-fermented poultry bars DB Vlahova-Vangelova, DK Balev, ND Kolev, DN Gradinarska, ... Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology …, 2021 | 4 | 2021 |
| Technological opportunities for enhancing the quality of dietary, cooked sausages through use of dairy additives ID Todorova, GD Nikolaeva, YK Ivanova Наука, техника и образование, 16-20, 2021 | 3 | 2021 |
| Influence of a bio-consortium starter culture on the biochemical and micro structural characteristics of traditional dry cured meat product. K Danov, D Gradinarska, K Valkova-Jorgova, T Slavcheva | 3 | 2014 |
| 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 |
| Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety DN Gradinarska, KI Valkova-Yorgova, KR Danov Food Science and Technology 42, e47722, 2022 | 2 | 2022 |
| Effect of Spirulina platensis on the quality and antioxidants characteristics of ice cream P Boyanova, D Gradinarska, V Dobreva, P Panayotov, M Momchilova, ... BIO Web of Conferences 45, 01009, 2022 | 2 | 2022 |
| Effect of extended aging upon textural aspects of traditional Bulgarian dry-cured ham D Gradinarska, D Mitreva, K Velkova-Yorgova, D Vlahova-Vangelova, ... Journal of Agriculture and Plant Sciences 17 (1), 67-77, 2019 | 2 | 2019 |
| Влияние тепловой обработки на физико-химические и органолептические показатели мясорастительного паштета с пониженным содержанием жира, обогащенного пребиотиками ММ Момчилова, ДГ Йорданов, ГД Иванова, ТВ Петрова Здоровье человека, теория и методика физической культуры и спорта, 235-243, 2019 | 2 | 2019 |
| 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 |
| Effect of probiotic starter culture on the cell fraction of semi-dried raw sausages K Valkova-Jorgova, K Danov, D Gradinarka, S Dragoev Proc. 54 International Congress of Meat Science and Technology, 1-3, 2008 | 2 | 2008 |
| 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 |
| The gradual development of quality complex of Bulgarian dry-cured ham during aging under natural climatic conditions D Mitreva, D Gradinarska-Ivanova, K Valkova-Yorgova Scientific Works of University of Food Technologies 66 (1), 16-24, 2019 | 1 | 2019 |
| APPLICATION OF DIETARY FIBER IN RAW-SMOKED SAUSAGE TYPE „PETROHAN” D Indzhelieva, K Valkova-Jorgova, D Gradinarska Proceedings of University of RUSE 56 (10.2), 40-45, 2017 | 1 | 2017 |
