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Meditsinskaia Radiologiia|May 1, 1986
[Preoperative 2-stage UHF-hyperthermia in combination with single-stage irradiation in breast cancer]A S Pavlov, V S Datsenko, L I VinogradovTerapevticheskii Arkhiv|March 11, 2017
[Elastography in the diagnosis of portal hypertension in patients with liver cirrhosis]E O Lyusina, Ch S Pavlov, V T IvashkinIzvestiia Akademii Nauk. Seriia Biologicheskaia|November 10, 2012
[Morpho-ecological patterns and feeding of coho salmon Oncorhynchus kisutch fry in the period of downstream migration]E A Kirillova, P I Kirillov, D S PavlovInternational Journal of Medicinal Mushrooms|June 13, 2022
Research Trends in the Study of Edible Mushrooms: Nutritional Properties and Health BenefitsWilliam Gustavo Sganzerla, Svetoslav D Todorov, Aline P G da SilvaThe Journal of Dairy Research|May 14, 2020
Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6Monique Colombo, Svetoslav D Todorov, Antonio F Carvalho, et al.Current Microbiology|July 29, 2006
Comparison of bacteriocins produced by lactic-acid bacteria isolated from boza, a cereal-based fermented beverage from the Balkan PeninsulaJ W von Mollendorff, S D Todorov, L M T DicksLetters in Applied Microbiology|June 29, 2019
Molecular screening of beneficial and safety determinants from bacteriocinogenic lactic acid bacteria isolated from Brazilian artisanal calabresaN P A de Castilho, L A Nero, S D TodorovWorld Journal of Microbiology & Biotechnology|July 19, 2012
Evaluation of the probiotic potential and effect of encapsulation on survival for Lactobacillus plantarum ST16Pa isolated from papayaSvetoslav D Todorov, Jean Guy Leblanc, Bernadette D G M FrancoVutreshni Bolesti|January 1, 1984
[Correlation between immunoglobulin-secreting cells and secretory immunoglobulins in the small intestine in chronic intestinal diseases]N P Nikolov, M Ognianov, S Stoĭnov, et al.Beneficial Microbes|January 28, 2014
In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat productsS D Todorov, B D G M Franco, I J WiidPageof 34