Todorov, Svetoslav Dimitrov

Novel biotechnological applications of bacteriocins: A review

Balciunas, E. M., Castillo Martinez, F. A., Todorov, S. D., Franco, B. D. G. D. M., Converti, A., & Oliveira, R. P. D. S. (2013) · Food Control

Probiotics and Fermented FoodsAntimicrobial Peptides and Activities

Cited by 392

Bacteriocins from Lactobacillus plantarum Production, Genetic Organization and Mode of Action: Produção, Organização Genética e Modo de Ação

Todorov, S. D. (2009) · Brazilian Journal of Microbiology

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 206

Lactobacillus casei and Lactobacillus fermentum strains isolated from mozzarella cheese: Probiotic potential, safety, acidifying kinetic parameters and viability under gastrointestinal tract conditions

de Souza, B. M. S., Borgonovi, T. F., Casarotti, S. N., Todorov, S. D., & Penna, A. L. B. (2019) · Probiotics and Antimicrobial Proteins

Probiotics and Fermented FoodsReproductive tract infections research

Cited by 177

Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese

Vera Pingitore, E., Todorov, S. D., Sesma, F., & Gombossy de Melo Franco, B. D. (2012) · Food Microbiology

Probiotics and Fermented FoodsListeria monocytogenes in Food Safety

Cited by 115

Beneficial properties of lactic acid bacteria naturally present in dairy production

Colombo, M., Castilho, N. P. A., Todorov, S. D., & Nero, L. A. (2018) · BMC Microbiology

Probiotics and Fermented FoodsReproductive tract infections research

Cited by 113