Chemical composition and microbiological quality of ewe and goat milk of native Greek breeds von Kondyli, E., Svarnas, C., Samelis, J., Katsiari, M.C.

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Lipolysis and volatile compounds of Galotyri-type cheese made using different procedures von Kondyli, E., Massouras, T., Katsiari, M.C., Voutsinas, L.P.

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Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese von Manolaki, P., Katsiari, M.C., Alichanidis, E.

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Chemical and sensory characteristics of Galotyri-type cheese made using different procedures von Kondyli, E., Katsiari, M.C., Voutsinas, L.P.

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Effect of multiple-species starters on peptide profile and free amino acids in low-fat Kefalograviera-type cheese von Michaelidou, A., Katsiari, M.C., Voutsinas, L.P., Polychroniadou, A., Alichanidis, E.

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Variations of vitamin and mineral contents in raw goat milk of the indigenous Greek breed during lactation von Kondyli, Efthymia, Katsiari, Maria C., Voutsinas, Leandros P.

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Lipolysis and volatile compounds in low-fat Kefalograviera-type cheese made with commercial special starter cultures von Kondyli, E., Massouras, T., Katsiari, M.C., Voutsinas, L.P.

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Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture von Kondyli, E, Katsiari, M.C, Masouras, T, Voutsinas, L.P

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Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4°C and 12°C von Rogga, K.J., Samelis, J., Kakouri, A., Katsiari, M.C., Savvaidis, I.N., Kontominas, M.G.

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quality of Galotyri-type cheese made with different starter cultures von Katsiari, M.C, Voutsinas, L.P

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Τhe quality of Galotyri-type cheese made with different starter cultures von Katsiari, M.C., Kondyli, E., Voutsinas, L.P.

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Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese von Michaelidou, A, Katsiari, M.C, Kondyli, E, Voutsinas, L.P, Alichanidis, E

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Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures von Katsiari, M.C, Voutsinas, L.P, Kondyli, E

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Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl von Katsiari, M.C, Alichanidis, E, Voutsinas, L.P, Roussis, I.G

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Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture von Katsiari, M.C, Voutsinas, L.P, Kondyli, E, Alichanidis, E

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Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl von Katsiari, M.C, Alichanidis, E, Voutsinas, L.P, Roussis, I.G

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Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures von Kondyli, E, Massouras, T, Katsiari, M.C, Voutsinas, L.P

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Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl von Katsiari, M.C, Voutsinas, L.P, Alichanidis, E, Roussis, I.G

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Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl von Katsiari, M.C., Voutsinas, L.P., Alichanidis, E., Roussis, I.G.

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Effect of commercial adjunct cultures on proteolysis in low-fat Kefalograviera-type cheese von Michaelidou, A, Katsiari, M.C, Voutsinas, L.P, Kondyli, E, Alichanidis, E

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