| Development of a new oat-based probiotic drink A Angelov, V Gotcheva, R Kuncheva, T Hristozova International journal of food microbiology 112 (1), 75-80, 2006 | 372 | 2006 |
| Assessment of potential probiotic properties of lactic acid bacteria and yeast strains V Gotcheva, E Hristozova, T Hristozova, M Guo, Z Roshkova, A Angelov Food Biotechnology 16 (3), 211-225, 2002 | 198 | 2002 |
| Production of inorganic nanoparticles by microorganisms N Krumov, I Perner‐Nochta, S Oder, V Gotcheva, A Angelov, C Posten Chemical Engineering & Technology: Industrial Chemistry‐Plant Equipment …, 2009 | 187 | 2009 |
| Microflora identification of the Bulgarian cereal-based fermented beverage boza V Gotcheva, SS Pandiella, A Angelov, ZG Roshkova, C Webb Process Biochemistry 36 (1-2), 127-130, 2000 | 164 | 2000 |
| Monitoring the fermentation of the traditional Bulgarian beverage boza V Gotcheva, SS Pandiella, A Angelov, Z Roshkova, C Webb International journal of food science & technology 36 (2), 129-134, 2001 | 119 | 2001 |
| A modified CTAB method for DNA extraction from soybean and meat products P Stefanova, M Taseva, T Georgieva, V Gotcheva, A Angelov Biotechnology & Biotechnological Equipment 27 (3), 3803-3810, 2013 | 93 | 2013 |
| Oats as a matrix of choice for developing fermented functional beverages A Angelov, T Yaneva-Marinova, V Gotcheva Journal of food science and technology 55, 2351-2360, 2018 | 87 | 2018 |
| Process engineering for bioflavour production with metabolically active yeasts–a mini‐review M Carlquist, B Gibson, Y Karagul Yuceer, A Paraskevopoulou, M Sandell, ... Yeast 32 (1), 123-143, 2015 | 85 | 2015 |
| Application of pure and mixed probiotic lactic acid bacteria and yeast cultures for oat fermentation A Angelov, V Gotcheva, T Hristozova, S Gargova Journal of the Science of Food and Agriculture 85 (12), 2134-2141, 2005 | 72 | 2005 |
| In vitro fermentation response of laying hen cecal bacteria to combinations of fructooligosaccharide prebiotics with alfalfa or a layer ration LM Donalson, WK Kim, VI Chalova, P Herrera, JL McReynolds, ... Poultry Science 87 (7), 1263-1275, 2008 | 53 | 2008 |
| Rapid methods for quality assurance of foods: the next decade with polymerase chain reaction (PCR)-based food monitoring D De Medici, T Kuchta, R Knutsson, A Angelov, B Auricchio, M Barbanera, ... Food analytical methods 8, 255-271, 2015 | 37 | 2015 |
| Effect of furfural on carbon metabolism key enzymes of lactose-assimilating yeasts TS Hristozova, A Angelov, B Tzvetkova, D Paskaleva, V Gotcheva, ... Enzyme and microbial technology 39 (5), 1108-1112, 2006 | 32 | 2006 |
| Isolation and characterization of lactic acid bacteria and yeasts from typical Bulgarian sourdoughs M Petkova, P Stefanova, V Gotcheva, A Angelov Microorganisms 9 (7), 1346, 2021 | 30 | 2021 |
| A decade with nucleic acid‐based microbiological methods in safety control of foods T Kuchta, R Knutsson, A Fiore, E Kudirkiene, A Höhl, D Horvatek Tomic, ... Letters in applied microbiology 59 (3), 263-271, 2014 | 27 | 2014 |
| Starch utilization routes in lactic acid bacteria: New insight by gene expression assay P Velikova, A Stoyanov, G Blagoeva, L Popova, K Petrov, V Gotcheva, ... Starch‐Stärke 68 (9-10), 953-960, 2016 | 25 | 2016 |
| Strain diversity of plant‐associated Lactiplantibacillus plantarum AO Yu, EA Goldman, JT Brooks, BL Golomb, IS Yim, V Gotcheva, ... Microbial Biotechnology 14 (5), 1990-2008, 2021 | 23 | 2021 |
| PCR revisited: a case for revalidation of PCR assays for microorganisms using identification of Campylobacter species as an exemplar SLW On, SM Brandt, AJ Cornelius, V Fusco, GM Quero, E Maćkiw, K Houf, ... Quality Assurance and Safety of Crops & Foods 5 (1), 49-62, 2013 | 23 | 2013 |
| Molecular and in vitro assessment of some probiotic characteristics of amylolytic Lactobacillus plantarum strains from Bulgarian fermented products V Gotcheva, G Petrova, M Petkova, Y Kuzmanova, A Angelov Engineering in Life Sciences 18 (11), 820-830, 2018 | 20 | 2018 |
| Molecular identification of yeasts and lactic acid bacteria involved in the production of Beninese fermented food degue AI Angelov, G Petrova, AD Angelov, P Stefanova, IY Bokossa, ... The Open Biotechnology Journal 11 (1), 94-104, 2017 | 20 | 2017 |
| Effects of teff-based sourdoughs on dough rheology and gluten-free bread quality R Chochkov, D Savova-Stoyanova, M Papageorgiou, JM Rocha, ... Foods 11 (7), 1012, 2022 | 18 | 2022 |
Colin WebbProfessor of Chemical Engineering, University of ManchesterVerifierad e-postadress på manchester.ac.uk
