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Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Foods, 2024-03, Vol.13 (5), p.797

Dragoev, Stefan G

2024

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Nutritional Quality and Overall Acceptability Optimization of Ultra-Fast Air-Superchilled Golden Rainbow Trout (Oncorhynchus mykiss, Stevanovski) Using the Response Surface Methodology

Applied sciences, 2023-09, Vol.13 (17), p.9504

2023

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Comparison of the Effect of Drying Treatments on the Physicochemical Parameters, Oxidative Stability, and Microbiological Status of Yellow Mealworm (Tenebrio molitor L.) Flours as an Alternative Protein Source

Agriculture (Basel), 2024-03, Vol.14 (3), p.436

2024

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Lipolytic and oxidative changes in acoustically assisted frozen fattened duck liver

BIO Web of Conferences, 2023, Vol.58, p.1010

2023

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Examining coagulation conditions for the utilization of technical albumen. A preliminary study

BIO web of conferences, 2024-01, Vol.102, p.1004

2024

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Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages

Foods, 2024-07, Vol.13 (14), p.2194

2024

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Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend

BIO Web of Conferences, 2022, Vol.45, p.1006

2022

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A comparative analysis of cooked smoked cockerel products derived from male layer-type chickens (Lohmann Brown Classic hybrid) and dual-purpose cocks (based on Bresse Gauloise)

BIO web of conferences, 2024-01, Vol.102, p.1001

2024

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Performance, Carcass Composition, and Meat Quality during Frozen Storage in Male Layer-Type Chickens

Agriculture (Basel), 2024-01, Vol.14 (2), p.185

2024

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Meat Quality of Male Layer-Type Chickens Slaughtered at Different Ages

Agriculture (Basel), 2023-03, Vol.13 (3), p.624

2023

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Technological and morphological characteristics of acoustically assisted frozen “ foie gras ” (fattened duck liver)

BIO Web of Conferences, 2022, Vol.45, p.1010

2022

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Effect of the antioxidant type phytonutrients diet supplementation on lamb quality

BIO Web of Conferences, 2022, Vol.45, p.1016

2022

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Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry-fermented sausages

European journal of lipid science and technology, 2016-10, Vol.118 (10), p.1450-1462

2016

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Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

Polish journal of food and nutrition sciences, 2017-03, Vol.67 (1), p.59-66

2017

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Influence of the marinating type on the morphological and sensory properties of horse meat

Acta Scientiarum Polonorum. Technologia Alimentaria, 2014-10, Vol.13 (4), p.403-411

2014

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Effect of Dry Goji Berry and Pumpkin Powder on Quality of Cooked and Smoked Beef with Reduced Nitrite Content

Advance Journal of Food Science and Technology, 2014-07, Vol.6 (7), p.877-883

2014

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Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-10

2017

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PRESERVING THE QUALITY AND PROLONGATION THE SHELF-LIFE OF BEEF PACKED UNDER VACUUM OR MODIFIED ATMOSPHERE USING TERNARY ANTIOXIDANT BLEND

Journal of microbiology, biotechnology and food sciences, 2016-06, Vol.5 (6), p.617-622

2016

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Restaurant food waste and the determinants of its effective management in Bulgaria: An exploratory case study of restaurants in Plovdiv

Tourism management perspectives, 2019-10, Vol.32, p.100577, Article 100577

2019

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Preface

BIO web of conferences, 2022, Vol.45, p.1

2022

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Preface

BIO web of conferences, 2024, Vol.102, p.1

2024

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POSSIBILITIES FOR PARTIAL REPLACEMENT OF PORK MEAT IN COOKED SAUSAGES BY MEALWORM FLOUR

Carpathian Journal of Food Science and Technology, 2023-01, p.5-14

2023

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Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages

Acta Scientiarum Polonorum. Technologia Alimentaria, 2022-06, Vol.21 (2), p.205-212

2022

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Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages [pdf]

Acta Scientiarum Polonorum. Technologia Alimentaria, 2022-04, Vol.21 (2), p.205-212

2022

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Changes of Fatty Acid Profiles and Content of Sterols, Tocopherols and Carotenoids in Pork by Antioxidant Type Phytonutrients

Biointerface Research in Applied Chemistry, 2021-04, Vol.11 (2), p.9749-9761

2021

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Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Nutritional Quality and Overall Acceptability Optimization of Ultra-Fast Air-Superchilled Golden Rainbow Trout (Oncorhynchus mykiss, Stevanovski) Using the Response Surface Methodology

Comparison of the Effect of Drying Treatments on the Physicochemical Parameters, Oxidative Stability, and Microbiological Status of Yellow Mealworm (Tenebrio molitor L.) Flours as an Alternative Protein Source

Lipolytic and oxidative changes in acoustically assisted frozen fattened duck liver

Examining coagulation conditions for the utilization of technical albumen. A preliminary study

Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages

Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend

A comparative analysis of cooked smoked cockerel products derived from male layer-type chickens (Lohmann Brown Classic hybrid) and dual-purpose cocks (based on Bresse Gauloise)

Performance, Carcass Composition, and Meat Quality during Frozen Storage in Male Layer-Type Chickens

Meat Quality of Male Layer-Type Chickens Slaughtered at Different Ages

Technological and morphological characteristics of acoustically assisted frozen “ foie gras ” (fattened duck liver)

Effect of the antioxidant type phytonutrients diet supplementation on lamb quality

Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry-fermented sausages

Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

Influence of the marinating type on the morphological and sensory properties of horse meat

Effect of Dry Goji Berry and Pumpkin Powder on Quality of Cooked and Smoked Beef with Reduced Nitrite Content

Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways

PRESERVING THE QUALITY AND PROLONGATION THE SHELF-LIFE OF BEEF PACKED UNDER VACUUM OR MODIFIED ATMOSPHERE USING TERNARY ANTIOXIDANT BLEND

Restaurant food waste and the determinants of its effective management in Bulgaria: An exploratory case study of restaurants in Plovdiv

Preface

Preface

POSSIBILITIES FOR PARTIAL REPLACEMENT OF PORK MEAT IN COOKED SAUSAGES BY MEALWORM FLOUR

Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages

Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages [pdf]

Changes of Fatty Acid Profiles and Content of Sterols, Tocopherols and Carotenoids in Pork by Antioxidant Type Phytonutrients

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