На публикациите на проф д-р Ж. Симов

Списък

за периода 2004-2009 г.

 

1.      Панайотов П., Ж. Симов (2007) Изследване изменението на реологичните свойства и физикохимичните показатели по време на съхранението на свежи сирена от краве мляко. VІІІ Национален конгрес по хранене с международно участие, Варна, 17-19.05.2007 г., стр. 111.

3. 
   Simova, E., Simov, Zh., Beshkova, D., Frengova, G., Dimitrov, Zh., Spasov, Z. (2006) Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them. International Journal of Food Microbiology 107, 112-123. IF-2.261
   
4. 
   Simova, E., Beshkova, D., Najdenski, H., Frengova, G., Simov, Z., Tsvetkova, I. (2006) Antimicrobial-producing lactic acid bacteria isolated from traditional Bulgarian milk products: Inhibitory properties and in situ bacteriocinogenic activity. IUFOST, 13^th World Congress of Food Science and Technology “Food is life”, 17-21 September, Nantes, France. IUFoST 2006/685, Session 2: Biometry and Chemometrics, Education, Human Health and Well-Being, Interphase Food Technology – Food Chemistry, Modeling, Packaging and Storage, Food Policy, 907-908.
   
5. 
   Simova, E., Beshkova, D., Angelov, M., Najdenski, H., Simov, Z. (2006) Antimicrobial production by Lactobacillus delbrueckii ssp. bulgaricus BB18 during continuous cultivation of yogurt starter culture. IUFOST, 13^th World Congress of Food Science and Technology “Food is life”, 17-21 September, Nantes, France. IUFoST 2006/689, Session 2: Biometry and Chemometrics, Education, Human Health and Well-Being, Interphase Food Technology – Food Chemistry, Modeling, Packaging and Storage, Food Policy, 909-910.
   
6. 
   Simov, Zh.I., Simova, E.D., Beshkova, D.M. (2006) Impact of two starter cultures on proteolysis in Kashkaval cheese. World Journal of Microbiology and Biotehnology 22, 147-156. DOI: 10.1007/s11274-005-9012-5. IF-0.516
   
7. 
   Simov, Zh., Maubois, J.-L., Simova, E., Famelart, M.-H. (2006) Effect of enriching milk with native micellar casein powder upon the quality and biological values of Kashkaval cheese. IUFOST, 13^th World Congress of Food Science and Technology “Food is life”, 17-21 September, Nantes, France. IUFoST 2006/682, Session 2: Biometry and Chemometrics, Education, Human Health and Well-Being, Interphase Food Technology – Food Chemistry, Modeling, Packaging and Storage, Food Policy, 905-906.
   
8. 
   Simova, E., Ivanov, G., Simov, Zh. (2008) Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk. Journal of Industrial Microbiology and Biotechnology, 35, 10, 1105-1115. IF-1.052
   
9. 
   Dimitrov, Zh., Simova, E., Beshkova, D., Simov, Zh.. (2008) Peptidase activities of starter and non-starter lactic acid bacteria for making traditional Bulgarian cheeses. FIL-IDF World Dairy Summit & Exhibition. 2008/1.37, Sessions 1: Dairy Science and Technology, November 11-14, Mexico City, Mexico.
   
10. 
    Simova, E., Beshkova, D., Simov, Zh., Dimitrov, Zh. (2008) Inhibitory effect of a novel bacteriocin produced by Lactobacillis delbrueckii ssp. bulgaricus BB18 against Helicobacter pilory. FIL-IDF World Dairy Summit & Exhibition. 2008/2.38, Sessions 2: Nutrition and Health, November 11-14, Mexico City, Mexico.
    
11. 
    Simova, E.D., Beshkova, D.M., Simov, Zh.I., Dimitrov, Zh.P. (2008) In vitro and in situ bacteriocin activity of lactic acid bacteria from Bulgarian dairy products and methods for making of Lactobacillus protective fermented milks with bacteriocin inhibitory substances. Bulgarian Journal of Agricultural Science, National centre for Agrarian Sciences, 14, 1, 28-42.
    
12. 
    Dimitrov, Zh., Beshkova, D., Simova, E., Simov, Z. (2009) Improvement of Kashkaval cheese ripening by high proteolytic and bacteriocinogenic strain Enterococcus faecium MH3. IDF World Dairy Summit, United Dairy World 2009, Berlin 20-24 September, Germany.
    
13. 
    Beshkova, D., Dimitrov, Zh., Simova, E., Simov, Z. (2009) Impact of bacteriocin-producing strain Lactonacillus casei ssp. rhamnosus PC5 on proteolysis of Kashkaval cheese. IDF World Dairy Summit, United Dairy World 2009, Berlin 20-24 September, Germany.
    
14. 
    Симов Ж. (2005) изследване и усъвършенстване технологията за производство на кашкавал от краве мляко – Хабилитационен труд
    
15. 
    Симов Ж., Г.Иванов (2004) Преживяемост и развитие на психротрафните микроорганизми в кашкавал, съхраняван в замразено състояние. Научна конференция с международно участие “Хранителна наука, техника и технологии – 2004. УХТ Научни трудове на УХТ Том LI , св.2, с.99-104
    
16. 
    Симов Ж. Г.Иванов (2005). Влияние на съхранението в замразено състояние върху физикохимичните и органолептичните характеристики на кашкавал от краве мляко. Животновъдни науки, год. XLII ,49-59
    
17. 
    Симов Ж. Г.Иванов, Хр. Николов (2004).Удължаване трайността на кашкавал от краве мляко чрез замразяване. Хранително-вкусова промишленост, бр.12, с. 11-14
    
18. 
    Симов Ж., З.Гайгаджиев (2004) Проследяване на измененията на аминокиселинния състав на кашкавал с намалено съдържание на натрий. Животновъдни науки , год. XLI , бр. 6, с. 33-36
    
19. 
    Гайгаджиев З. Ж.Симв (2004) Проследяване на измененията в млечнокиселата микрофлора на кашкавал с намалено съдържание на натрий. Научна конференция с международно участие “Хранителна наука, техника и технологии – 2004. Научни трудове на УХТ, Том XL , св.3, с.51-56
    
20. 
    Simov Z, G.Ivanov (2004) Viability of starter microorganisms in cow milk Kashkaval frozen at various aging times (GAM79). Tenth congress of the Bulgarian microbiologists with international participation. (in press)
    
21. 
    Simov Z, G.Ivanov (2004) Effect of frozen ant aging on the Kashkaval cheese starter culture. World . Microbiol. And Biotechnol.21(3), 345-350. IF – 0.516
    
22. 
    Simov Z, G.Ivanov (2005) Growth and proteolytic activity of Lactobacillus delbrueckii ssp. Bulgaricus and Streptococcus thermophilus in reduced sodium Kashkaval cheese World . Microbiol. And Biotechnol.21(6-7),1285-1289 IF – 0.516
    
23. 
    Simov Z, Simova and D.Beshkova (2005) Impact of two starter cultures on proteolysis in Kashkaval cheese World . Microbiol. And Biotechnol. (in press) IF – 0.516
    
24. 
    Simov Z, J. Maubois , A.Garem and B. Caudron (2005) Use of native phosphocaseinate powder for making Kashkaval cheese from bovine milk Lait 85, 527-533. IF – 0.818
    
25. 
    Simov Z, G.Ivanov (2005) Proteolytic activity of Lactobacillus delbrueckii ssp. Bulgaricus and Streptococcus thermophilus in frozen stored Kashkaval cheese. J. of Ind. Microbiol. And Biotechnol. 32 (10), 449-454. IF – 1.092
    
26. 
    Simova E., Z. Simov, D. Beshkova, G.Frengova, Z. Dimitrov, Z.Spasov (2005), Amino acid profiles of lactic acid bacteria, isolated from kefir grains, and kefir starter made from them. int. J. of Food Microbiol. (in press) , . IF – 2.261
    
27. 
    Симов Ж. (2005) Технологични аспекти в производството на здравословни млечни продукти – доклад изнесен на ІІ-ра Национална конференция по хранене “Хранителни технологии, функционални храни, хранителни добавки и здраве”, Пловдив 19-20.05.2005 г., УХТ.