| Study on the impact of pumpkin seed flour on mineral content of wheat bread D Zlateva, D Stefanova, RM Chochkov, P Ivanova Food Science and Applied Biotechnology 5 (2), 131-139, 2022 | 10 | 2022 |
| Influence of Spirulina Platensis on the content of iron and zinc in wheat bread D Zlateva, M Petrova, D Stefanova Food Science and Applied Biotechnology 2 (2), 159-165, 2019 | 8 | 2019 |
| Effect of Spirulina platensis and kelp on the antioxidant activity of wheat bread D Zlateva, P Ivanova, R Chochkov, D Stefanova Ukrainian Food Journal 9 (3), 636-650, 2020 | 5 | 2020 |
| Effect of Spirulina platensis and kelp biomass addition on the fatty acid composition of wheat bread D Zlateva, R Chochkov, D Stefanova Ukrainian Food Journal 11 (1), 102-114, 2022 | 3 | 2022 |
| Study on the development of lactic acid bacteria in bread dough enriched with zinc and selenium D Zlateva, D Stefanova, N Ninova-Nicolova Journal of Food Science and Engineering 7, 497-504, 2017 | 3 | 2017 |
| Effect of Spirulina platensis and Kelp algae on the content of thiamine and riboflavin in wheat bread R Chochkov, D Zlateva, D Stefanova Ukrainian Food Journal 10 (1), 2021 | 2 | 2021 |
| Study of the magne-sium content in gluten-free types of flour D Stefanova, D Zlateva Proceed-ings of University of Ruse 60, 72-77, 2021 | 2 | 2021 |
| Mineral content of wheat bread enriched with chestnut and rosehip flour. D Zlateva, D Stefanova, R Chochkov, P Ivanova Bulgarian Journal of Agricultural Science 30 (2), 2024 | 1 | 2024 |
| Improvement of fatty acid profile in breads supplemented with chestnut, pumpkin, and rosehip flours. P Ivanova, D Zlateva, R Chochkov, D Stefanova Bulgarian Journal of Agricultural Science 20 (5), 2023 | 1 | 2023 |
| Effect of nettle flour on the mineral composition of wheat bread. D Zlateva, D Stefanova | 1 | 2022 |
| Effect of pumpkin seed flour, chestnut flour, and rosehip flour on wheat bread staling rate R Chochkov, D Zlateva, D Stefanova, P Ivanova Ukrainian Food Journal, 76, 2024 | | 2024 |
| Total phenolic and flavonoid content, and antioxidant activity of wheat bread enriched with pumpkin, chestnut and rosehip flour. P Ivanova, R Chochkov, D Zlateva, D Stefanova Carpathian Journal of Food Science & Technology 15 (2), 2023 | | 2023 |
| SENSORY PROPERTIES OF WHEAT BREAD ENRICHED WITH NETTLE FLOUR D Zlateva, D Stefanova ББК 30.609 я431 Ц422 Редакционная коллегия: д-р биол. наук ПИ Токарев канд …, 2023 | | 2023 |
| Effect of rosehip flour on the properties of wheat dough and bread R Chochkov, D Zlateva, P Ivanova, D Stefanova Ukrainian Food Journal, 558, 2023 | | 2023 |
| Влияние на копривено брашно върху минералния състав на пшеничен хляб. Д Златева, Д Стефанова Journal of Mountain Agriculture on the Balkans (JMAB) 25 (6), 2022 | | 2022 |
| PHOSPHORUS CONTENT OF GLUTEN-FREE TYPES OF FLOUR D Zlateva, D Stefanova ББК 30.609 я431 Ц422 Редакционная коллегия: д-р техн. наук ЛГ Елисеева д-р …, 2022 | | 2022 |
| Food Science and Applied Biotechnology DY Zlateva, MP Petrova, DA Stefanova | | 2019 |
| Влияние на минерални вещества и млечнокисели закваски върху сензорния профил на пшеничния хляб D Stefanova Известия. Списание на Икономически университет-Варна 61 (1-2), 100-111, 2017 | | 2017 |
| A study on the effect of the duration of fermentation on the properties of bread dough made with a lactic acid starter culture. DA Stefanova | | 2014 |
| DIETARY FIBER CONTENT OF WHEAT BREAD ENRICHED WITH NON-TRADITIONAL TYPES OF FLOUR CAD Stefanova, D Zlateva | | |
