Novel biotechnological applications of bacteriocins: A review von Balciunas, Eduardo Marcos, Castillo Martinez, Fabio Andres, Todorov, Svetoslav Dimitrov, Franco, Bernadette Dora Gombossy de Melo, Converti, Attilio, Oliveira, Ricardo Pinheiro de Souza

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Beneficial properties of lactic acid bacteria naturally present in dairy production von Colombo, Monique, Castilho, Nathália P A, Todorov, Svetoslav D, Nero, Luís Augusto

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Diversity of bacteriocinogenic lactic acid bacteria isolated from boza, a cereal-based fermented beverage from Bulgaria von Todorov, Svetoslav D.

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Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses von Atanasova, Jivka, Dalgalarrondo, Michele, Iliev, Ilia, Moncheva, Penka, Todorov, Svetoslav D., Ivanova, Iskra V.

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Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K TO Listeria sp von Todorov, Svetoslav D

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Lactic Acid Bacteria (LAB) and Their Bacteriocins as Alternative Biotechnological Tools to Control Listeria monocytogenes Biofilms in Food Processing Facilities von Camargo, Anderson C., Todorov, Svetoslav D., Chihib, N. E., Drider, D., Nero, Luís A.

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Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese von Ahmadova, Aynur, Todorov, Svetoslav Dimitrov, Choiset, Yvan, Rabesona, Hanitra, Mirhadi Zadi, Tannaz, Kuliyev, Akif, Franco, Bernadette Dora Gombossy de Melo, Chobert, Jean-Marc, Haertlé, Thomas

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Inhibition of Listeria monocytogenes in fresh sausage by bacteriocinogenic Lactobacillus curvatus UFV-NPAC1 and its semi-purified bacteriocin von Castilho, Natalia Parma Augusto de, Todorov, Svetoslav Dimitrov, Oliveira, Leandro Licursi, Bersot, Luciano dos Santos, Nero, Luís Augusto

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Vertigo During Pregnancy: A Narrative Review of the Etiology, Pathophysiology, and Treatment von Kirovakov, Zlatko, Kutsarov, Asen, Todorov, Svetoslav, Penchev, Plamen

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Assessment of the safety and anti‐inflammatory effects of three Bacillus strains in the respiratory tract von Kim, Hye‐Shin, Arellano, Karina, Park, Haryung, Todorov, Svetoslav D., Kim, Bobae, Kang, Hyeji, Park, Yu Jin, Suh, Dong Ho, Jung, Eun Sung, Ji, Yosep, Holzapfel, Wilhelm H.

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Bacteriocinogenic LAB from cheeses – Application in biopreservation? von Favaro, Lorenzo, Barretto Penna, Ana Lúcia, Todorov, Svetoslav Dimitrov

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Bacteriocinogenic Lactobacillus plantarum ST16Pa isolated from papaya (Carica papaya) — From isolation to application: Characterization of a bacteriocin von Todorov, Svetoslav D., Prévost, Hervé, Lebois, Martine, Dousset, Xavier, LeBlanc, Jean Guy, Franco, Bernadette D.G.M.

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Partial characterization of bacteriocins produced by three strains of Lactobacillus sakei, isolated from salpicao, a fermented meat product from North-West of Portugal von Todorov, Svetoslav Dimitrov, Vaz-Velho, Manuela, de Melo Franco, Bernadette Dora Gombossy, Holzapfel, Wilhelm Heinrich

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Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations von Favaro, Lorenzo, Todorov, Svetoslav Dimitrov

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Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese von Vera Pingitore, Esteban, Todorov, Svetoslav Dimitrov, Sesma, Fernando, Gombossy de Melo Franco, Bernadette Dora

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The Overview of Natural by-Products of Beneficial Lactic Acid Bacteria as Promising Antimicrobial Agents von Joanna Ivy Irorita Fugaban, Wilhelm Heinrich Holzapfel, Svetoslav Todorov

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Epidemiological Study of Traumatic Brain and Spinal Injuries in a Pediatric Population: A One-Year Analysis of Prevalence, Causes and Trends von Todorov, Svetoslav, Petrov, Petar-Preslav, Kirovakov, Zlatko, Penchev, Plamen

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Bacteriocin production by Pediococcus pentosaceus isolated from marula ( Scerocarya birrea) von Todorov, Svetoslav D., Dicks, Leon M.T.

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Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal von Albano, Helena, Todorov, Svetoslav D., van Reenen, Carol A., Hogg, Tim, Dicks, Leon M.T., Teixeira, Paula

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Safety Evaluation and In vivo Strain-Specific Functionality of Bacillus Strains Isolated from Korean Traditional Fermented Foods von Park, Haryung, Lee, Myungki, Jeong, Dahye, Park, Soyoung, Ji, Yosep, Todorov, Svetoslav D., Holzapfel, Wilhelm H.

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