Kostov G - Search Results

1

Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test.

Goranov B, Teneva D, Denkova-Kostova R, Shopska V, Oulahal N, Denkova Z, Kostov G, Degraeve P, Pagan R. Goranov B, et al. Among authors: kostov g. Molecules. 2022 Aug 31;27(17):5631. doi: 10.3390/molecules27175631. Molecules. 2022. PMID: 36080398 Free PMC article.

2

Chemical composition, antioxidant activity and antimicrobial activity of essential oil from Citrus aurantium L zest against some pathogenic microorganisms.

Teneva D, Denkova-Kostova R, Goranov B, Hristova-Ivanova Y, Slavchev A, Denkova Z, Kostov G. Teneva D, et al. Among authors: kostov g. Z Naturforsch C J Biosci. 2019 May 27;74(5-6):105-111. doi: 10.1515/znc-2018-0062. Z Naturforsch C J Biosci. 2019. PMID: 30685748

3

Biological preservation of mayonnaise with Lactobacillus plantarum LBRZ12, dill, and basil essential oils.

Teneva D, Denkova Z, Denkova-Kostova R, Goranov B, Kostov G, Slavchev A, Hristova-Ivanova Y, Uzunova G, Degraeve P. Teneva D, et al. Among authors: kostov g. Food Chem. 2021 May 15;344:128707. doi: 10.1016/j.foodchem.2020.128707. Epub 2020 Nov 23. Food Chem. 2021. PMID: 33267985

4

Production of probiotic wort-based beverages with grapefruit (Citrus paradisi L.) or tangerine (Citrus reticulata L.) zest essential oil addition.

Tomova T, Petelkov I, Shopska V, Denkova-Kostova R, Kostov G, Denkova Z. Tomova T, et al. Among authors: kostov g. Acta Sci Pol Technol Aliment. 2021 Apr-Jun;20(2):237-245. doi: 10.17306/J.AFS.0902. Acta Sci Pol Technol Aliment. 2021. PMID: 33884860

5

Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types.

Shopska V, Denkova-Kostova R, Dzhivoderova-Zarcheva M, Teneva D, Denev P, Kostov G. Shopska V, et al. Among authors: kostov g. Antioxidants (Basel). 2021 Jul 14;10(7):1124. doi: 10.3390/antiox10071124. Antioxidants (Basel). 2021. PMID: 34356357 Free PMC article.

6

Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods^§.

Berdejo D, García-Gonzalo D, Oulahal N, Denkova-Kostova R, Shopska V, Kostov G, Degraeve P, Pagan R. Berdejo D, et al. Among authors: kostov g. Food Technol Biotechnol. 2023 Sep;61(3):357-377. doi: 10.17113/ftb.61.03.23.8013. Food Technol Biotechnol. 2023. PMID: 38022877 Free PMC article. Review.

7

Discrete reduction of type I collagen thermal stability upon oxidation.

Komsa-Penkova R, Koynova R, Kostov G, Tenchov B. Komsa-Penkova R, et al. Among authors: kostov g. Biophys Chem. 2000 Jan 24;83(3):185-95. doi: 10.1016/s0301-4622(99)00135-0. Biophys Chem. 2000. PMID: 10647849

8

Encapsulation of brewing yeast in alginate/chitosan matrix: lab-scale optimization of lager beer fermentation.

Naydenova V, Badova M, Vassilev S, Iliev V, Kaneva M, Kostov G. Naydenova V, et al. Among authors: kostov g. Biotechnol Biotechnol Equip. 2014 Mar 4;28(2):277-284. doi: 10.1080/13102818.2014.910373. Epub 2014 Jul 8. Biotechnol Biotechnol Equip. 2014. PMID: 26019512 Free PMC article.

9

Comparative study of the stability of poplar plastocyanin isoforms.

Shosheva A, Donchev A, Dimitrov M, Kostov G, Toromanov G, Getov V, Alexov E. Shosheva A, et al. Among authors: kostov g. Biochim Biophys Acta. 2005 Apr 15;1748(1):116-27. doi: 10.1016/j.bbapap.2004.12.012. Epub 2005 Jan 11. Biochim Biophys Acta. 2005. PMID: 15752700

10

Thermal stability of calf skin collagen type I in salt solutions.

Komsa-Penkova R, Koynova R, Kostov G, Tenchov BG. Komsa-Penkova R, et al. Among authors: kostov g. Biochim Biophys Acta. 1996 Oct 17;1297(2):171-81. doi: 10.1016/s0167-4838(96)00092-1. Biochim Biophys Acta. 1996. PMID: 8917619

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