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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: Xanthopoulos, V Petridis, D Tzanetakis, N

Citation: V. Xanthopoulos et al., Characterization and classification of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus strains isolated from traditional Greek yogurts, J FOOD SCI, 66(5), 2001, pp. 747-752

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: 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: 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