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Velitchka Gotcheva

Showing results (1-10 of 15) with videos related to

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Journal of Food Science and Technology|July 26, 2018
Oats as a matrix of choice for developing fermented functional beveragesAngel Angelov, Teodora Yaneva-Marinova, Velitchka Gotcheva
Journal of Food Science and Technology|April 11, 2013
Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditionsG Vanaja, Velitchka Gotcheva, Angel Angelov, et al.
International Journal of Food Microbiology|July 21, 2006
Development of a new oat-based probiotic drinkAngel Angelov, Velitchka Gotcheva, Radoslava Kuncheva, et al.
Microorganisms|July 2, 2021
Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian SourdoughsMariana Petkova, Petya Stefanova, Velitchka Gotcheva, et al.
Engineering in Life Sciences|July 7, 2020
Molecular and in vitro assessment of some probiotic characteristics of amylolytic <i>Lactobacillus plantarum</i> strains from Bulgarian fermented productsVelitchka Gotcheva, Galya Petrova, Mariana Petkova, et al.
Zeitschrift Fur Naturforschung. C, Journal of Biosciences|November 21, 2002
Mutant Hansenula polymorpha strain with constitutive alcohol oxidase and peroxisome biosynthesisTsonka Hristozova, Lilia Michailova, Dimka Tuneva, et al.
Foods (Basel, Switzerland)|December 11, 2025
Evaluation of the Nutritional Composition and Microbiological Quality of Sorghum (<i>Sorghum bicolor</i> (L.) Moench)Angel Angelov, Ivan Rangelov, Mariana Petkova, et al.
Microorganisms|November 11, 2022
Screening of <i>Lactiplantibacillus plantarum</i> Strains from Sourdoughs for Biosuppression of <i>Pseudomonas syringae</i> pv. <i>syringae</i> and <i>Botrytis cinerea</i> in Table GrapesMariana Petkova, Velitchka Gotcheva, Milena Dimova, et al.
Journal of Microbiology and Biotechnology|March 13, 2025
Exploring the Multifaceted Genus <i>Acinetobacter</i>: the Facts, the Concerns and the Oppoptunities the Dualistic Geuns <i>Acinetobacter</i>Tsvetana Muleshkova, Inga Bazukyan, Konstantinos Papadimitriou, et al.
Foods (Basel, Switzerland)|April 12, 2022
Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread QualityRosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Journal of Food Science and Technology|July 26, 2018
Oats as a matrix of choice for developing fermented functional beveragesAngel Angelov, Teodora Yaneva-Marinova, Velitchka Gotcheva
Journal of Food Science and Technology|April 11, 2013
Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditionsG Vanaja, Velitchka Gotcheva, Angel Angelov, et al.
International Journal of Food Microbiology|July 21, 2006
Development of a new oat-based probiotic drinkAngel Angelov, Velitchka Gotcheva, Radoslava Kuncheva, et al.
Microorganisms|July 2, 2021
Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian SourdoughsMariana Petkova, Petya Stefanova, Velitchka Gotcheva, et al.
Engineering in Life Sciences|July 7, 2020
Molecular and in vitro assessment of some probiotic characteristics of amylolytic <i>Lactobacillus plantarum</i> strains from Bulgarian fermented productsVelitchka Gotcheva, Galya Petrova, Mariana Petkova, et al.
Zeitschrift Fur Naturforschung. C, Journal of Biosciences|November 21, 2002
Mutant Hansenula polymorpha strain with constitutive alcohol oxidase and peroxisome biosynthesisTsonka Hristozova, Lilia Michailova, Dimka Tuneva, et al.
Foods (Basel, Switzerland)|December 11, 2025
Evaluation of the Nutritional Composition and Microbiological Quality of Sorghum (<i>Sorghum bicolor</i> (L.) Moench)Angel Angelov, Ivan Rangelov, Mariana Petkova, et al.
Microorganisms|November 11, 2022
Screening of <i>Lactiplantibacillus plantarum</i> Strains from Sourdoughs for Biosuppression of <i>Pseudomonas syringae</i> pv. <i>syringae</i> and <i>Botrytis cinerea</i> in Table GrapesMariana Petkova, Velitchka Gotcheva, Milena Dimova, et al.
Journal of Microbiology and Biotechnology|March 13, 2025
Exploring the Multifaceted Genus <i>Acinetobacter</i>: the Facts, the Concerns and the Oppoptunities the Dualistic Geuns <i>Acinetobacter</i>Tsvetana Muleshkova, Inga Bazukyan, Konstantinos Papadimitriou, et al.
Foods (Basel, Switzerland)|April 12, 2022
Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread QualityRosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, et al.
Pageof 2