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Author

Anna Koleva

Observed institution: University of Food Technologies
ORCID: 0000-0002-3579-0079
Observed ORCID: 0000-0002-3579-0079
OpenAlex ID: A5068249367
Identification of Lactic Acid Bacteria Strains Isolated from Sourdoughs Prepared with Different Flour Types
2024 · Zoltan Urshev, Dilyana Doynova, et al. · Applied Sciences · 14
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Examination of some technological properties of lactic acid bacteria of the genera Lactiplantibacillus and Levilactobacillus isolated from spontaneously fermented sourdough. Part 1: Enzymatic profile
2025 · Ivan Prasev, Rositsa Denkova-Kostova, et al. · BIO Web of Conferences · 5
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Extrusion of Rice and Aronia melanocarpa Pomace: Physical and Functional Characteristics of Extrudates
2024 · Mariya Dushkova, Apostol Simitchiev, et al. · Applied Sciences · 5
COMPARISON OF SOME BIOACTIVE COMPONENTS OF EMMER WHEAT [Triticum dicoccum (SCHRANK) SCHÜBLER] CULTIVARS FROM TWO DIFFERENT ORIGINS GROWN UNDER THE SAME CONDITIONS
2019 · Zhana Petkova, Magdalena Stoyanova, et al. · Food and Health · 5
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Development of symbiotic starters of lactic acid bacteria, propionic acid bacteria and yeast for sourdough for bread and bakery products and their probation in industrial conditions
2024 · Ivan Prasev, Rositsa Denkova-Kostova, et al. · BIO Web of Conferences · 4
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Physicochemical and sensory characteristics of extrudates from rice enriched with pumpkin
2023 · Mariya Dushkova, Anna Koleva, et al. · Food Science and Applied Biotechnology · 4
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Rheological Characteristics Of Extrudates From Corn Semolina Enriched With Tapioca Flour
2016 · Apostol Simitchiev, Mariya Dushkova, et al. · Emirates Journal of Food and Agriculture · 3
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Development and Semi-Industrial Evaluation of Symbiotic Multi-Strain Starter Cultures for Sourdough Bread Production
2026 · Ivan Prasev, Rositsa Denkova-Kostova, et al. · Processes · 1
Examination of some technological properties of lactic acid bacteria of the genera Lactiplantibacillus and Levilactobacillus isolated from spontaneously fermented sourdough. Part 2: Antimicrobial activity against saprophytic microorganisms
2025 · Ivan Prasev, Rositsa Denkova-Kostova, et al. · BIO Web of Conferences · 1
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Chemico-technological Characteristics and Antioxidant Activity of Wholemeal Einkorn Flour and Bread
2017 · A. Izambaeva, B. Bozadjiev, et al. · Bulgarian Journal of Agricultural Science · 1
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Examination of some technological properties of lactic acid bacteria of the genera
2025 · Ivan Prasev, Rositsa Denkova-Kostova, et al. · Springer Link (Chiba Institute of Technology)
Examination of some technological properties of lactic acid bacteria of the genera
2025 · Ivan Prasev, Rositsa Denkova-Kostova, et al. · Springer Link (Chiba Institute of Technology)
Porosity and hardness of corn extrudates using dry tomato pomace
2024 · Nikolay Dimitrov, Anna Koleva, et al. · BIO Web of Conferences
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Caractéristiques de qualité des craquelins fonctionnels, enrichis avec de la farine de céleri
2018 · Rosen Chochkov, Silviya Topleva, et al.
Image data of crumb structure of bread with topinambur flour.
2012 · Aleksandar G. Yovchev, Alain Le‐Bail, et al. · Journal of EcoAgroTourism
Microbiological study of floury mixes with addition of topinambur flour.
2012 · Anna Koleva, Aleksandar G. Yovchev, et al. · Journal of EcoAgroTourism
Dry pet foods. Part 1. Chemical compositon.
2012 · Anna Koleva
Studies of posibilities for milling of dried Helianthus tuberosus and herbs.
2009 · Anna Koleva, Bozhidar Bozadzhiev, et al. · Food Science, Engineering and Technologies 2009, Plovdiv, Bulgaria. 23-24 October, 2009.
Works count: 18
Citation count: 43
H-index: 4
I10-index: 1
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