Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Iskra Vitanova Ivanova"'
Autor:
Svetoslav Dimitrov Todorov, Marcos Vinício Alves, Gisana Cristina Alves Bueno, Virgínia Farias Alves, Iskra Vitanova Ivanova
Publikováno v:
Insects, Vol 15, Iss 6, p 430 (2024)
Bees are one of the best-known and, at the same time, perhaps the most enigmatic insects on our planet, known for their organization and social structure, being essential for the pollination of agricultural crops and several other plants, playing an
Externí odkaz:
https://doaj.org/article/1d613cbcd4084452aca7b561caee73b6
Autor:
Svetoslav Dimitrov Todorov, Clarizza May Dioso, Min-Tze Liong, Tonka Vasileva, Penka Moncheva, Iskra Vitanova Ivanova, Ilia Iliev
Publikováno v:
Applied Food Biotechnology, Vol 9, Iss 4, Pp 261-273 (2022)
Background: Production of different fermented meat products is a well-known practice done in different European countries since ancient times. Fermentation of primary materials and/or smoking and salting processes are part of the preservation process
Externí odkaz:
https://doaj.org/article/8ace30838ae04523b61166f8dabbbea5
Autor:
Svetoslav Dimitrov Todorov, Monica Wachsman, Elisabetta Tomé, Manuela Vaz-Velho, Iskra Vitanova Ivanova
Publikováno v:
Probiotics and Antimicrobial Proteins.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb84e614ba9212484e967e69930d14c3
https://doi.org/10.1007/s12602-023-10059-5
https://doi.org/10.1007/s12602-023-10059-5
Autor:
Svetoslav Dimitrov, Todorov, Clarizza May, Dioso, Min-Tze, Liong, Luis Augusto, Nero, Kianoush, Khosravi-Darani, Iskra Vitanova, Ivanova
Publikováno v:
World Journal of Microbiology and Biotechnology. 39
Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the production of traditional fermented foods. There fermentative abilities were explored by the modern food processing industry in use of pediococci as starter cultures,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::912e640adfc257bd49aae5db413a7798
https://doi.org/10.1007/s11274-022-03419-w
https://doi.org/10.1007/s11274-022-03419-w
Autor:
Iskra Vitanova Ivanova, Clarizza May Diosso, Ilia Iliev, Saso Stojanovski, Penka Moncheva, Svetoslav Dimitrov Todorov
Publikováno v:
Methods and Protocols in Food Science ISBN: 9781071621028
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90185fc399680e6164683e9d46892725
https://doi.org/10.1007/978-1-0716-2103-5_15
https://doi.org/10.1007/978-1-0716-2103-5_15
