All Stories

  1. The trust-based marketing communication, national brand equity, and economy – the case of Poland and Bulgaria

    Article • January 2025, Taylor & Francis

    Denka Yordanova Zlateva

  2. TOTAL PHENOLIC AND FLAVONOID CONTENT, AND ANTIOXIDANT ACTIVITY OF WHEAT BREAD ENRICHED WITH PUMPKIN, CHESTNUT AND ROSEHIP FLOUR

    Article • Carpathian Journal of Food Science and Technology, June 2023, Technical University of Cluj Napoca

    Denka Yordanova Zlateva

  3. Study on the impact of pumpkin seed flour on mineral content of wheat bread

    Article • Food Science and Applied Biotechnology, October 2022, University of Food Technologies - Plovdiv

    Denka Yordanova Zlateva

  4. Effect of Spirulina platensis and kelp biomass addition on the fatty acid composition of wheat bread

    Article • Ukrainian Food Journal, March 2022, National University of Food Technologies

    Denka Yordanova Zlateva

  5. Effect of Spirulina platensis and Kelp algae on the content of thiamine and riboflavin in wheat bread

    Article • Ukrainian Food Journal, March 2021, National University of Food Technologies

    Denka Yordanova Zlateva

  6. Effect of Spirulina platensis and kelp on the antioxidant activity of wheat bread

    Article • Ukrainian Food Journal, October 2020, National University of Food Technologies

    Denka Yordanova Zlateva

  7. Effect of Spirulina platensis on the crumb firming of wheat bread during storage

    Article • Ukrainian Food Journal, December 2019, National University of Food Technologies

    Denka Yordanova Zlateva

  8. Influence of Spirulina Platensis on the content of iron and zinc in wheat bread

    Article • Food Science and Applied Biotechnology, October 2019, University of Food Technologies - Plovdiv

    Denka Yordanova Zlateva

  9. Effect of hydrocolloids on some properties of dough and quality of gluten-free bread enriched with whey protein concentrate

    Article • Ukrainian Food Journal, September 2019, National University of Food Technologies

    Denka Yordanova Zlateva

  10. Loading... Quality Control of Biscuit Products by Applying Methods of Sensory Analysis

    Article • Current Nutrition & Food Science, January 2019, Bentham Science Publishers

    Denka Yordanova Zlateva

  11. Study on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium

    Article • Journal of Food Science and Engineering, October 2017, David Publishing Company

    Denka Yordanova Zlateva

  12. Impact of the Integrated Management Systems on the Achievement of Stable Quality and Safety of Biscuit Products

    Article • Journal of Food Science and Engineering, April 2017, David Publishing Company

    Denka Yordanova Zlateva