selected publications
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article
- A screening study of elemental composition in legume (Fabaceae sp.) cultivar from Serbia: Nutrient accumulation and risk assessment. Journal of Food Composition and Analysis. 2024
- 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs. Microorganisms. 2023
- Bibliometric analysis on pseudocereals 2023
- Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants 2023
- Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality. Foods. 2022
- Advances on the valorisation and functionalization of by-products and wastes from cereal-based processing industry. Foods. 2020
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book
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chapter
- Functional and health-promoting properties of acid-tolerant yeasts from sourdough-based and other agro-food products. Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development. 2024