Velitchka Gotcheva

Plovdiv, 4000, Bulgaria

Last Updated: 09/26/2026

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Found 10 publications

Evaluation of the Nutritional Composition and Microbiological Quality of Sorghum (Sorghum bicolor (L.) Moench).

Evaluation of the Nutritional Composition and Microbiological Quality of Sorghum (Sorghum bicolor (L.) Moench).

Journal: Foods (Basel, Switzerland)

Published: September 19, 2025

Exploring the Multifaceted Genus Acinetobacter: the Facts, the Concerns and the Oppoptunities the Dualistic Geuns Acinetobacter.

Exploring the Multifaceted Genus Acinetobacter: the Facts, the Concerns and the Oppoptunities the Dualistic Geuns Acinetobacter.

Journal: Journal of microbiology and biotechnology

Published: November 16, 2024

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization.

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization.

Journal: Foods (Basel, Switzerland)

Published: August 04, 2023

16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs.

16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs.

Journal: Microorganisms

Published: January 30, 2023

Screening of Lactiplantibacillus plantarum Strains from Sourdoughs for Biosuppression of Pseudomonas syringae pv. syringae and Botrytis cinerea in Table Grapes.

Screening of Lactiplantibacillus plantarum Strains from Sourdoughs for Biosuppression of Pseudomonas syringae pv. syringae and Botrytis cinerea in Table Grapes.

Journal: Microorganisms

Published: September 20, 2022

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.

Journal: Foods (Basel, Switzerland)

Published: February 10, 2022

Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs.

Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs.

Journal: Microorganisms

Published: June 03, 2021

Strain diversity of plant-associated Lactiplantibacillus plantarum.

Strain diversity of plant-associated Lactiplantibacillus plantarum.

Journal: Microbial biotechnology

Published: March 20, 2021

Oats as a matrix of choice for developing fermented functional beverages.

Oats as a matrix of choice for developing fermented functional beverages.

Journal: Journal of food science and technology

Published: November 08, 2017

Proteomes of Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 Incubated in Milk at Optimal and Low Temperatures.

Proteomes of Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 Incubated in Milk at Optimal and Low Temperatures.

Journal: mSystems

Published: April 12, 2017

Showing 1-10 of 10

Last Updated: 09/26/2026