| Natural antioxidants – an alternative for reduction of nitrites in cooked meat products ND Kolev Food Science and Applied Biotechnology 5 (1), 64-76, 2022 | 15 | 2022 |
| Male layer-type chickens-an alternative source for high quality poultry meat: a review on the carcass composition, sensory characteristics and nutritional profile T Popova, E Petkov, M Ignatova, D Vlahova-Vangelova, D Balev, ... Brazilian Journal of Poultry Science 24, 2022 | 10 | 2022 |
| TECHNOLOGICAL AND SENSORY PROPERTIES OF OF SPONGE CAKES CONTAINING CRICKET FLOUR (ACHETA DOMESTICUS) D Vlahova-Vangelova, D Balev, R Dinkova, ND Kolev, S Stankov CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (1), 89-97, 2022 | 8 | 2022 |
| STABILIZATION OF OXIDATIVE PROCESSES IN COOKED SAUSAGES BY OPTIMIZATION OF INCORPORATED BIOLOGICALLY ACTIVE SUBSTANCES ND Kolev, DB Vlahova-Vangelova, DK Balev, SG Dragoev Carpathian Journal of Food Science and Technology 14 (4), 180-188, 2022 | 6 | 2022 |
| Antioxidative effect of dry distilled rose petals extract in traditional Bulgarian dry fermented sausages with reduced nitrate content D Balev, D Vlahova-Vangelova, S Dragoev, L Baleva, M Dimitrova, ... Food Science and Applied Biotechnology 5 (2), 173-180, 2022 | 6 | 2022 |
| Meat Quality of Male Layer-Type Chickens Slaughtered at Different Ages T Popova, E Petkov, M Ignatova, D Vlahova-Vangelova, D Balev, ... Agriculture 13 (3), 624, 2023 | 5 | 2023 |
| Growth Performance, Carcass Composition and Tenderness of Meat in Male Layer-type Chickens Slaughtered at Different Age T Teodora, E Petkov, M Ignatova, S Dragoev, D Vlahova-Vangelova, ... Proceedings of the Bulgarian Academy of Sciences 76 (1), 156–164-156–164, 2023 | 5 | 2023 |
| Preservation of fish freshness by edible alginate coating and surface treatment with dry distilled rose petals extract or L-ascorbic acid DB Vlahova-Vangelova, D Balev, N Kolev, L Nikolova, S Dragoev Food Science and Applied Biotechnology 5 (2), 181-189, 2022 | 5 | 2022 |
| Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend ND Kolev, DB Vlahova-Vangelova, DK Balev, SG Dragoev BIO Web of Conferences 45, 01006, 2022 | 4 | 2022 |
| CRICKET POWDER (ACHETA DOMESTICA) AS FOOD ADDITIVE FOR PROCESSING OF DRY-FERMENTED POLTURY BARS D Vlahova-Vangelova, D Balev, ND Kolev, D Gradinarska, S Dragoev Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology …, 2021 | 4 | 2021 |
| Quality changes of Longissimus dorsi and Semimembranosus muscles and perirenal adipose tissue during frozen storage of lambs fed dihydroquercetin or dry distilled rose petals … DB Vlahova-Vangelova, DK Balev, ND Kolev, TL Popova, SG Dragoev Food Science and Applied Biotechnology 5 (2), 240-255, 2022 | 3 | 2022 |
| Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages N Kolev, D Vlahova-Vangelova, D Balev, S Dragoev Acta Scientiarum Polonorum Technologia Alimentaria 21 (2), 205-212, 2022 | 2 | 2022 |
| Technological and morphological characteristics of acoustically assisted frozen “foie gras”(fattened duck liver) D Vlahova-Vangelova, D Balev, ND Kolev, R Dinkova, S Dragoev BIO Web of Conferences 45, 01010, 2022 | 2 | 2022 |
| Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances N Kolev, D Vlahova-Vangelova, D Balev, S Dragoev The Journal of Almaty Technological University 2022 (3), 130-173, 2022 | 2 | 2022 |
| The effect of dietary dry distilled rose petals or dihydroquercetin supplementation on the oxidative stability and quality of lamb muscles and fat. DB Vlahova-Vangelova, DK Balev, ND Kolev, MN Terziyska, SG Dragoev Letters in Applied NanoBioScience 11 (4), 4280-4293, 2022 | 2 | 2022 |
| Age effect on technological properties of Russian sturgeon, its Siberian sturgeon hybrid and Sterlet DB Vlahova-Vangelova, DK Balev, L Nikolaevna, SGB Nikolova, ... Bulgarian Journal of Agricultural Science 25 (Suppl. 1), 73-77, 2019 | 2 | 2019 |
| Effect of drying regimes on the quality and safety of alternative protein source (Tenebrio molitor L.) D Vlahova-Vangelova, D Balev, N Kolev, V Stoyanov Acta Scientiarum Polonorum Technologia Alimentaria 22 (2), 217-225, 2023 | 1 | 2023 |
| Quality Characteristics of Cooked Poultry Meatballs with Addition of Cricket Powder (Acheta Domestica). N Kolev, D Vlahova-Vangelova, D Balev, D Gradinarska, S Dragoev Journal of Mountain Agriculture on the Balkans 25 (2), 15-32, 2022 | 1 | 2022 |
| Possibilities for Reducing Nitrites in Cooked Sausages Via Biologically Active Substances N Kolev, L Baleva Journal of Mountain Agriculture on the Balkans 25 (1), 94-112, 2022 | 1 | 2022 |
| Radio frequency food processing. Current status and perspectives–a review SG Dragoev, ND Kolev, DB Vlahova-Vangelova, DK Balev Food Science and Applied Biotechnology 7 (1), 103-121, 2024 | | 2024 |
Desislav Balevпрофесор по технология на месни и рибни продукти в УХТ - гр. ПловдивVerified email at uft-plovdiv.bg
