| Effect of Spirulina platensis on the crumb firming of wheat bread during storage D Zlateva, R Chochkov Ukrainian Food Journal 8 (4), 851 - 860, 2019 | 10 | 2019 |
| Study on the impact of pumpkin seed flour on mineral content of wheat bread D Zlateva, D Stefanova, R Chochkov, P Ivanova Food Science and Applied Biotechnology 5 (2), 131-139, 2022 | 7 | 2022 |
| Commodity science in modern market conditions T Stoykova, D Zlateva, S Pashova Economic Science, education and the real economy: Development and …, 2020 | 7 | 2020 |
| A study on the effect of the flour type and some additives on the staling of bread D Zlateva, G Karadzhov Izvestiya–Journal of University of economics Varna, 61-72, 2011 | 7 | 2011 |
| Influence of Spirulina Platensis on the content of iron and zinc in wheat bread D Zlateva, M Petrova, D Stefanova Food Science and Applied Biotechnology 2 (2), 159 - 165, 2019 | 6 | 2019 |
| Effect of hydrocolloids on properties of dough and quality of gluten-free bread enriched with whey protein concentrate R Chochkov, D Zlateva, M Dushkova, S Topleva Ukrainian Food Journal 8 (3), 533 - 543, 2019 | 5 | 2019 |
| Effect of Spirulina platensis and Kelp on the antioxidant activity of wheat bread D Zlateva, P Ivanova, R Chochkov, D Stefanova Ukrainian Food Journal 9 (3), 636 - 650, 2020 | 4 | 2020 |
| Sensory quality of bread prepared with leavens of lactic acid bacteria and added amino acids D Zlateva, G Karadzhov Forum Ware Int 1, 50-57, 2008 | 4 | 2008 |
| Effect of Spirulina platensis and kelp biomass addition on the fatty acid composition of wheat bread. D Zlateva, R Chochkov, D Stefanova | 3 | 2022 |
| Quality Control of Biscuit Products by Applying Methods of Sensory Analysis - DSKAS and CATA M Stefanova, D Zlateva Current Nutrition & Food Science 14 (5), 391 - 399, 2018 | 3 | 2018 |
| Study on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium D Zlateva, D Stefanova, N Ninova-Nicolova Journal of Food Science and Engineering 7 (10), 497 - 504, 2017 | 3 | 2017 |
| Impact of the Integrated Management Systems on the Achievement of Stable Quality and Safety of Biscuit Products M Stefanova, D Zlateva, A Stoyanova Journal of Food Science and Engineering 7 (4), 173 -185, 2017 | 3 | 2017 |
| Effect of nettle flour on the mineral composition of wheat bread. D Zlateva, D Stefanova | 1 | 2022 |
| Effect of Spirulina platensis and kelp algae on the content of thiamine and riboflavin in wheat bread. R Chochkov, D Zlateva, D Stefanova | 1 | 2021 |
| Study of the magne-sium content in gluten-free types of flour D Stefanova, D Zlateva Proceed-ings of University of Ruse 60, 72-77, 2021 | 1 | 2021 |
| Study of the Mineral Composition of Broccoli and Brussels Sprouts Food Waste V Zhivkova, D Zlateva Izvestiya. Journal of Varna University of Economics, Varna 63 (1), 69-80, 2019 | 1 | 2019 |
| About salt content of cheese offered by retail outlets in Bulgaria D ZLATEVA Forum Ware International, 34-43, 2010 | 1 | 2010 |
| Study Of The Production And Physical Properties Of Gluten From Wheat Flour D Zlateva Izvestiya, 48-57, 2010 | 1 | 2010 |
| Positive aspects of fortifying of foodstuff with dietary fiber D Zlateva | 1 | 2005 |
| PRIMARY ELEMENTS OF THE PUBLICIZED ORGANIZATIONAL CULTURE OF HIGHER EDUCATION INSTITUTIONS IN BULGARIA. I Minkov, D Zlateva Economic Studies 32 (7), 2023 | | 2023 |
Angel IlievAssistant professor, Food Research and Development Instiute, PlovdivVerified email at canri.org
Angel IlievAssistant professor, Food Research and Development Instiute, PlovdivVerified email at canri.org