The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector von Bozoudi, Despina, Tsaltas, Dimitrios

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Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties von Anagnostopoulos, Dimitrios, Bozoudi, Despina, Tsaltas, Dimitrios

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Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus von Papademas, Photis, Anastasiou, Iacovos, Agathokleous, Maria, Bozoudi, Despina, Tsaltas, Dimitrios

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Raw donkey milk as a source of Enterococcus diversity: Assessment of their technological properties and safety characteristics von Aspri, Maria, Bozoudi, Despina, Tsaltas, Dimitris, Hill, Colin, Papademas, Photis

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Assessment of microbial diversity of the dominant microbiota in fresh and mature PDO Feta cheese made at three mountainous areas of Greece von Bozoudi, Despina, Torriani, Sandra, Zdragas, Antonios, Litopoulou-Tzanetaki, Evanthia

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A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different moun... von Bozoudi, Despina, Kotzamanidis, Charalambos, Hatzikamari, Magdalini, Tzanetakis, Nikolaos, Menexes, George, Litopoulou-Tzanetaki, Evanthia

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Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies von Tsafrakidou, Panagiota, Bozoudi, Despina, Pavlidou, Sofia, Kotzamanidis, Charalambos, Hatzikamari, Magdalini, Zdragas, Antonios, Litopoulou-Tzanetaki, Evanthia

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Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece von Bozoudi, Despina, Kondyli, Efthymia, Claps, Salvatore, Hatzikamari, Magdalini, Michaelidou, Alexandra, Biliaderis, Costas G, Litopoulou‐Tzanetaki, Evanthia

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Volatile organic compounds of mountainous plant species and the produced milk as affected by altitude in Greece: A preliminary study von Bozoudi, Despina, Claps, Salvatore, Abraham, Eleni M, Parissi, Zoi M, Litopoulou‐Tzanetaki, Evanthia

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Graviera Naxou and Graviera Kritis Greek PDO cheeses: Discrimination based on microbiological and physicochemical criteria and volatile organic compounds profile von Bozoudi, Despina, Pavlidou, Sofia, Kotzamanidis, Charalambos, Georgakopoulos, Panagiotis, Torriani, Sandra, Kondyli, Efthymia, Claps, Salvatore, Belibasaki, Sofia, Litopoulou-Tzanetaki, Evanthia

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Differentiation of Lactococci from 2 Greek Cheeses with Protected Designation of Origin by Phenotypic Criteria and RAPDaPCR von Pavlidou, Sofia, Bozoudi, Despina, Hatzikamari, Magdalini, Tzanetakis, Nikolaos, LitopoulouaTzanetaki, Evanthia

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Differentiation of Lactococci from 2 Greek Cheeses with Protected Designation of Origin by Phenotypic Criteria and RAPD-PCR von Pavlidou, Sofia, Bozoudi, Despina, Hatzikamari, Magdalini, Tzanetakis, Nikolaos, Litopoulou-Tzanetaki, Evanthia

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Grape Microbiome : Potential and Opportunities As a Source of Starter Cultures von Bozoudi, Despina

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