All Stories

  1. On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization

    Article • Foods, September 2023, MDPI AG

    Professor Angel Angelov

  2. 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs

    Article • Microorganisms, March 2023, MDPI AG

    Maria Papageorgiou, Professor Angel Angelov

  3. Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols

    Article • Food Technology and Biotechnology, January 2023, Food Technology and Biotechnology Journal

    Professor Angel Angelov

  4. Screening of Lactiplantibacillus plantarum Strains from Sourdoughs for Biosuppression of Pseudomonas syringae pv. syringae and Botrytis cinerea in Table Grapes

    Article • Microorganisms, October 2022, MDPI AG

    Professor Angel Angelov

  5. Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

    Article • Foods, March 2022, MDPI AG

    Maria Papageorgiou, Professor Angel Angelov

  6. Modulation of the antioxidant activity of a functional oat beverage by enrichment with chokeberry juice

    Article • Journal of Food Processing and Preservation, October 2021, Wiley

    Professor Angel Angelov

  7. Strain diversity of plant‐associated Lactiplantibacillus plantarum

    Article • Microbial Biotechnology, June 2021, Wiley

    Professor Angel Angelov, Maria Marco

  8. Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

    Article • Microorganisms, June 2021, MDPI AG

    Professor Angel Angelov

  9. Effect of Bulgarian propolis on the oral microflora in adolescents with plaque-induced gingivitis

    Article • Revista Brasileira de Farmacognosia, May 2019, Springer Science + Business Media

    Professor Angel Angelov

  10. Molecular and in vitro assessment of some probiotic characteristics of amylolytic Lactobacillus plantarum strains from Bulgarian fermented products

    Article • Engineering in Life Sciences, June 2018, Wiley

    Professor Angel Angelov

  11. Oats as a matrix of choice for developing fermented functional beverages

    Article • Journal of Food Science and Technology, April 2018, Springer Science + Business Media

    Professor Angel Angelov

  12. Safety Assessment and Regulations for Food Ingredients Derived from Plant In Vitro Systems

    Article • January 2018, Springer Science + Business Media

    Professor Angel Angelov

  13. Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue

    Article • The Open Biotechnology Journal, September 2017, Bentham Science Publishers

    Professor Angel Angelov

  14. Proteomes of Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 Incubated in Milk at Optimal and Low Temperatures

    Article • mSystems, September 2017, ASM Journals

    Professor Angel Angelov, Maria Marco

  15. Starch utilization routes in lactic acid bacteria: New insight by gene expression assay

    Article • Starch - Stärke, May 2016, Wiley

    Professor Angel Angelov, Dr Velitchka Gotcheva

  16. Safety Assessment and Regulations for Food Ingredients Derived from Plant in Vitro Systems

    Article • January 2016, Springer Science + Business Media

    Dr Velitchka Gotcheva, Professor Angel Angelov

  17. Mycoflora of fresh chokeberry (Aronia melanocarpa) and ochratoxin-producing ability ofPenicilliumisolates

    Article • Quality Assurance and Safety of Crops & Foods, February 2015, Wageningen Academic Publishers

    Professor Angel Angelov, Dr Velitchka Gotcheva

  18. Time lag model for batch bioreactor simulation accounting the effect of micro-organism mortality

    Article • Biotechnology & Biotechnological Equipment, January 2015, Taylor & Francis

    Professor Angel Angelov

  19. Rapid Methods for Quality Assurance of Foods: the Next Decade with Polymerase Chain Reaction (PCR)-Based Food Monitoring

    Article • Food Analytical Methods, July 2014, Springer Science + Business Media

    Professor Angel Angelov, Dr Velitchka Gotcheva

  20. PCR revisited: a case for revalidation of PCR assays for microorganisms using identification of Campylobacter species as an exemplar

    Article • Quality Assurance and Safety of Crops & Foods, March 2013, Codon Publications

    Dr Vincenzina Fusco, Professor Angel Angelov, Dr Velitchka Gotcheva

  21. A Modified CTAB Method for DNA Extraction from Soybean and Meat Products

    Article • Biotechnology & Biotechnological Equipment, January 2013, Taylor & Francis

    Professor Angel Angelov, Dr Velitchka Gotcheva

  22. Biologically Active Compounds with Antitumor Activity in Propolis Extracts from Different Geographic Regions

    Article • Biotechnology & Biotechnological Equipment, January 2013, Taylor & Francis

    Professor Angel Angelov, Dr Velitchka Gotcheva

  23. Phytase production by Candida melibiosica 2491 alkalophylic strain

    Article • Emirates Journal of Food and Agriculture, January 2013, Faculty of Food and Agriculture, United Arab Emirates University

    Professor Angel Angelov, Dr Velitchka Gotcheva

  24. Targeting Genes of Cd Induced Oxidative Stress Response in Yeasts

    Article • Biotechnology & Biotechnological Equipment, January 2013, Taylor & Francis

    Professor Angel Angelov

  25. Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions

    Article • Journal of Food Science and Technology, October 2010, Springer Science + Business Media

    Professor Angel Angelov, Dr Velitchka Gotcheva

  26. Effect of Cd2+on the Antioxidant Status ofShizosaccharomyces Pombe

    Article • Biotechnology & Biotechnological Equipment, January 2010, Taylor & Francis

    Professor Angel Angelov

  27. Production of Inorganic Nanoparticles by Microorganisms

    Article • Chemical Engineering & Technology, July 2009, Wiley

    Professor Angel Angelov, Dr Velitchka Gotcheva

  28. Biopartikel: Eine Alternative zur Produktion nanoskaliger anorganischer Partikel

    Article • Chemie Ingenieur Technik, June 2009, Wiley

    Professor Angel Angelov

  29. Towards harmonized approaches for mycotoxin analyses: an assessment

    Article • Quality Assurance and Safety of Crops & Foods, June 2009, Wageningen Academic Publishers

    Professor Angel Angelov, Dr Velitchka Gotcheva

  30. Effect of furfural on nitrogen assimilating enzymes of the lactose utilizing yeasts Candida blankii 35 and Candida pseudotropicalis 11

    Article • Enzyme and Microbial Technology, September 2008, Elsevier

    Professor Angel Angelov, Dr Velitchka Gotcheva

  31. Accumulation of CdS nanoparticles by yeasts in a fed-batch bioprocess

    Article • Journal of Biotechnology, December 2007, Elsevier

    Professor Angel Angelov

  32. Aspergillus niger pH 2.1 optimum acid phosphatase with high affinity for phytate

    Article • Folia Microbiologica, November 2006, Springer Science + Business Media

    Professor Angel Angelov

  33. Development of a new oat-based probiotic drink

    Article • International Journal of Food Microbiology, October 2006, Elsevier

    Professor Angel Angelov, Dr Velitchka Gotcheva

  34. Effect of furfural on carbon metabolism key enzymes of lactose-assimilating yeasts

    Article • Enzyme and Microbial Technology, September 2006, Elsevier

    Professor Angel Angelov, Dr Velitchka Gotcheva

  35. Application of pure and mixed probiotic lactic acid bacteria and yeast cultures for oat fermentation

    Article • Journal of the Science of Food and Agriculture, January 2005, Wiley

    Professor Angel Angelov, Dr Velitchka Gotcheva

  36. Aspergillus NigerPhytase: Purification and Characterization

    Article • Biotechnology & Biotechnological Equipment, January 2005, Taylor & Francis

    Professor Angel Angelov

  37. Effect of furfural on the growth of lactose-utilizing Candida Blankii 35

    Article • World Journal of Microbiology and Biotechnology, January 2004, Springer Science + Business Media

    Professor Angel Angelov

  38. ASSESSMENT OF POTENTIAL PROBIOTIC PROPERTIES OF LACTIC ACID BACTERIA AND YEAST STRAINS

    Article • Food Biotechnology, January 2002, Taylor & Francis

    Professor Angel Angelov, Dr Velitchka Gotcheva

  39. Lactic acid bacteria and yeasts in kefir grains and kefir made from them

    Article • Journal of Industrial Microbiology & Biotechnology, January 2002, Springer Science + Business Media

    Professor Angel Angelov

  40. Mineral composition of Bulgarian wheat bread

    Article • European Food Research and Technology, September 2001, Springer Science + Business Media

    Professor Angel Angelov

  41. Monitoring the fermentation of the traditional Bulgarian �beverage boza

    Article • International Journal of Food Science & Technology, February 2001, Wiley

    Professor Angel Angelov, Dr Velitchka Gotcheva

  42. Microflora identification of the Bulgarian cereal-based fermented beverage boza

    Article • Process Biochemistry, September 2000, Elsevier

    Professor Angel Angelov, Dr Velitchka Gotcheva

  43. Strains selection of baker's yeast with improved technological properties

    Article • Food Research International, April 1996, Elsevier

    Professor Angel Angelov

  44. Biosynthesis of invertase by Saccharomyces cerevisiae with sugarcane molasses as substrate

    Article • World Journal of Microbiology and Biotechnology, November 1993, Springer Science + Business Media

    Professor Angel Angelov