Dr. Galin Yordanov Ivanov
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Dr. Galin Yordanov Ivanov

Associate Professor
University of Food Technologies, Bulgaria

Highest Degree
Ph.D. in Food Sciences from University of Food Technology, Bulgaria

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Area of Interest:

Food Science and Technology
100%
Food Science
62%
Dairy Processing
90%
Food Chemistry
75%
Sensory Analysis
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Ivanov, G., A. Bogdanova and G. Zsivanovits, 2018. Effect of ripening temperature on the texture of cow milk Kashkaval cheese. Progr. Agric. Eng. Sci., 14: 69-78.
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  2. Eser, A.G., G. Ivanov and E. Bilgucu, 2018. Determination of the relationship among raw cow milk composition and somatic cell count obtain from milk collection centres. J. Scient. Perspect., 2: 23-31.
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  3. Ivanov, G., E. Bilgucu, T. Balabanova, I. Ivanova and A. Uzatici, 2017. Effect of animal breed, season and milk production scale on somatic cell count and composition of cow milk. Bulg. J. Agric. Sci., 23: 1047-1052.
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  4. Ivanov, G., T. Balabanova, M. Ivanova and R. Vlaseva, 2016. Comparative study of Bulgarian white brined cheese from cow and buffalo milk. Bulg. J. Agric. Sci., 22: 643-646.
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  5. Ivanov, G.Y., I.V. Ivanova, A.K. Slavchev and K.P. Vassilev, 2015. Biogenic amines and their role as index of freshness in chicken meat. J. Applied Life Sci. Int., 3: 55-62.
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  6. Ivanov, G., T. Balabanova, M. Baltadzhieva and K. Vassilev, 2015. Effect of ripening temperature on the fermentation process in Bulgarian white brined cheese produced from cow and buffalo milk. J. Mountain Agric. Balkans, 18: 47-60.
  7. Ivanova, I., G. Ivanov, V. Shikov and S. Ivanova, 2014. Analytical method for differentiation of chilled and frozen-thawed chicken meat. Acta Univ. Cibiniensis Ser. E: Food Technol., 18: 43-53.
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  8. Dzhambazova, T., I. Badjakov, I. Dincheva, M. Georgieva and I. Tsvetkov et al., 2014. New Approaches for Detection of Unique Qualities of Small Fruits. In: Omics Technologies and Crop Improvement, Benkeblia, N. (Ed.). Chapter 8, CRC Press, Boca Raton, FL., USA., ISBN-13: 9781466586697, pp: 187-208.
  9. Dragoev, S., D. Balev, G. Ivanov, B. Nikolova-Damyanova, T. Grozdeva, E. Filizov and K. Vassilev, 2014. Effect of superficial treatment with new natural antioxidant on salmon (Salmo salar) lipid oxidation. Acta Aliment., 43: 1-8.
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  10. Vassilev, K., G. Ivanov, D. Balev and G. Dobrev, 2012. Protein changes f chicken light and dark muscles during chilled storage. J. EcoAgriTourism, 8: 263-268.
  11. Balev, D.K., A.S. Staykov, G.Y. Ivanov, S.G. Dragoev and E.H. Filizov, 2011. Color stability improvement of chilled beef by natural antioxidant treatment and modified atmosphere packaging packaging. Am. J. Food Technol., 6: 117-128.
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  12. Balev, D., G. Ivanov, S. Dragoev and H. Nikolov, 2011. Effect of vacuum-packaging on the changes of Russian sturgeon muscle lipids during frozen storage. Eur. J. Lipid Sci. Technol., 113: 1385-1394.
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  13. Yoncheva, N., M. Georgieva, G. Ivanov, K. Mihalev and V. Kondakova, 2010. Antioxidant capacity profile of fruits from different wild berry species. J. Mount. Agric. Balkans, 13: 1475-1481.
  14. Krumov, K., G. Ivanov, A. Slavchev and N. Nenov, 2010. Improving the processed cheese quality by the addition of natural spice extracts. Adv. J. Food Sci. Technol., 2: 335-339.
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  15. Ivanov, G.Y., A.S. Staykov, D.K. Balev, S.G. Dragoev, E.H. Filizov, K.P. Vassilev and T.G. Grozdeva, 2010. Effect of treatment with natural antioxidant on the chilled beef lipid oxidation. Adv. J. Food Sci. Technol., 2: 213-218.
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  16. Balev, D.K., A.S. Staykov, G.Y. Ivanov, S.G. Dragoev, E.H. Filizov, K.P. Vassilev and T.G. Grozdeva, 2010. Effect of natural antioxidant treatment and modified atmosphere packaging on the quality and shelf-life of chilled beef. Agric. Biol. J. North Am., 1: 451-457.
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  17. Ivanov, G., D. Balev, H. Nikolov and S. Dragoev, 2009. Improvement of the chilled salmon sensory quality by pulverisation with natural dihydroquercetin solutions. Bulg. J. Agric. Sci., 15: 154-162.
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  18. Balev, D., G. Ivanov, H. Nikolov and S. Dragoev, 2009. Effect of pretreatment with natural antioxidants on the colour surface properties of chilled-stored salmon discs. Bulg. J. Agric. Sci., 15: 379-385.
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  19. Simova, E., G. Ivanov and Z. Simov, 2008. Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk. J. Ind. Microbiol. Biotechnol., 35: 1109-1115.
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  20. Edgaryan, M.M., G.Y. Ivanov and D.P. Rakov, 2007. Growth and activity of starter and adjunct lactobacilli and lactococci during ripening of two types Bulgarian white brine cheese. Bulg. J. Agric. Sci., 13: 177-183.
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  21. Simov, Z.I. and G.Y. Ivanov, 2005. Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in frozen-stored Kashkaval cheese. J. Ind. Microbiol. Biotechnol., 32: 449-454.
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  22. Simov, Z.I. and G.Y. Ivanov, 2005. Effect of frozen storage and aging on the Kashkaval cheese starter culture. World J. Microbiol. Biotechnol., 21: 345-350.
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  23. Simov, Z. and G. Ivanov, 2002. Effects of aging time of frozen Kashkaval on the amount of crystallized water. Bulg. J. Agric. Sci., 8: 239-244.
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