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Compositional Differences of Greek Cheeses of Limited Production.
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- Foods, 2023, v. 12, n. 12, p. 2426, doi. 10.3390/foods12122426
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- Article
Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers.
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- Dairy, 2023, v. 4, n. 1, p. 43, doi. 10.3390/dairy4010003
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- Article
Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage.
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- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13788
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- Article
Semi industrial production of Tsalafouti dairy product.
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- AIMS Agriculture & Food, 2022, v. 7, n. 2, p. 444, doi. 10.3934/agrfood.2022028
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- Article
Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese.
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- Foods, 2022, v. 11, n. 3, p. 417, doi. 10.3390/foods11030417
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- Article
Farmers Profile and Characterization of Sheep and Goat Dairy Chain in Northwestern Greece.
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- Sustainability (2071-1050), 2021, v. 13, n. 2, p. 833, doi. 10.3390/su13020833
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- Article
Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements.
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- Polymers (20734360), 2020, v. 12, n. 11, p. 2647, doi. 10.3390/polym12112647
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- Article
Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese.
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- Foods, 2020, v. 9, n. 6, p. 736, doi. 10.3390/foods9060736
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- Article
Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made 'Pasta Filata' Kashkaval cheese curds.
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- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 447, doi. 10.1111/1471-0307.12601
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- Article
Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 673, doi. 10.1111/1471-0307.12497
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- Article
Evaluation of polyethylene terephthalate as a packaging material for premium quality whole pasteurized milk in Greece.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 237, doi. 10.1007/s00217-006-0398-6
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- Article
Evaluation of polyethylene terephthalate as a packaging material for premium quality whole pasteurized milk in Greece.
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- European Food Research & Technology, 2006, v. 223, n. 6, p. 711
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- Article
Fatty acid composition of raw caprine milk of a native Greek breed during lactation.
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- International Journal of Dairy Technology, 2002, v. 55, n. 1, p. 57, doi. 10.1046/j.1471-0307.2002.00028.x
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- Article