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Results:
1-13
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Results: 13
Authors:
Lioliou, K
Litopoulou-Tzanetaki, E
Tzanetakis, N
Robinson, RK
Citation: K. Lioliou et al., Changes in the microflora of manouri, a traditional Greek whey cheese, during storage, INT J DAIRY, 54(3), 2001, pp. 100-106
Authors:
Durlu-Ozkaya, F
Xanthopoulos, V
Tunail, N
Litopoulou-Tzanetaki, E
Citation: F. Durlu-ozkaya et al., Technologically important properties of lactic acid bacteria isolates fromBeyaz cheese made from raw ewes' milk, J APPL MICR, 91(5), 2001, pp. 861-870
Authors:
Prodromou, K
Thasitou, P
Haritonidou, E
Tzanetakis, N
Litopoulou-Tzanetaki, E
Citation: K. Prodromou et al., Microbiology of "Orinotyri", a ewe's milk cheese from the Greek mountains, FOOD MICROB, 18(3), 2001, pp. 319-328
Authors:
Psomas, E
Andrighetto, C
Litopoulou-Tzanetaki, E
Lombardi, A
Tzanetakis, N
Citation: E. Psomas et al., Some probiotic properties of yeast isolates from infant faeces and Feta cheese, INT J F MIC, 69(1-2), 2001, pp. 125-133
Authors:
Bintsis, T
Litopoulou-Tzanetaki, E
Davies, R
Robinson, RK
Citation: T. Bintsis et al., Microbiology of brines used to mature feta cheese, INT J DAIRY, 53(3), 2000, pp. 106-112
Authors:
Xanthopoulos, V
Hatzikamari, M
Adamidis, T
Tsakalidou, E
Tzanetakis, N
Litopoulou-Tzanetaki, E
Citation: V. Xanthopoulos et al., Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening, J APPL MICR, 88(6), 2000, pp. 1056-1064
Authors:
Bintsis, T
Litopoulou-Tzanetaki, E
Davies, R
Robinson, RK
Citation: T. Bintsis et al., The antimicrobial effects of long-wave ultra-violet light and furocoumarins on some micro-organisms that occur in cheese brines, FOOD MICROB, 17(6), 2000, pp. 687-695
Authors:
Xanthopoulos, V
Litopoulou-Tzanetaki, E
Tzanetakis, N
Citation: V. Xanthopoulos et al., Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts, FOOD MICROB, 17(2), 2000, pp. 205-215
Authors:
Xanthopoulos, V
Polychroniadou, A
Litopoulou-Tzanetaki, E
Tzanetakis, N
Citation: V. Xanthopoulos et al., Characteristics of anevato cheese made from raw or heat-treated goat milk inoculated with a lactic starter, LEBENSM-WIS, 33(7), 2000, pp. 483-488
Authors:
Bintsis, T
Litopoulou-Tzanetaki, E
Robinson, RK
Citation: T. Bintsis et al., Existing and potential applications of ultraviolet light in the food industry - a critical review, J SCI FOOD, 80(6), 2000, pp. 637-645
Authors:
Xanthopoulos, V
Ztaliou, I
Gaier, W
Tzanetakis, N
Litopoulou-Tzanetaki, E
Citation: V. Xanthopoulos et al., Differentiation of Lactobacillus isolates from infant faeces by SDS-PAGE and rRNA-targeted oligonucleotide probes, J APPL MICR, 87(5), 1999, pp. 743-749
Authors:
Hatzikamari, M
Litopoulou-Tzanetaki, E
Tzanetakis, N
Citation: M. Hatzikamari et al., Microbiological characteristics of Anevato: a traditional Greek cheese, J APPL MICR, 87(4), 1999, pp. 595-601
Authors:
Durlu-Ozkaya, F
Alichanidis, E
Litopoulou-Tzanetaki, E
Tunail, N
Citation: F. Durlu-ozkaya et al., Determination of biogenic amine content of Beyaz cheese and biogenic amineproduction ability of some lactic acid bacteria, MILCHWISSEN, 54(12), 1999, pp. 680-682
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1-13
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