Protease, peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine von Bintsis, T., Vafopoulou‐Mastrojiannaki, A., Litopoulou‐Tzanetaki, E., Robinson, R.K.

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Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity von Papadimitriou, Christos G., Vafopoulou-Mastrojiannaki, Anna, Silva, Sofia Vieira, Gomes, Ana-Maria, Malcata, Francisco Xavier, Alichanidis, Efstathios

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Esterase activities of cell‐free extracts from ‘wild’ strains of leuconostocs and heterofermentative lactobacilli isolated from traditional Greek cheese von Vafopoulou‐Mastrojiannaki, A., Litopoulou‐Tzanetaki, E., Tzanetakis, N.

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Effect of the type of lactic starter on microbiological chemical and sensory characteristics of Feta cheese von LITOPOULOU-TZANETAKI, E, TZANETAKIS, N, VAFOPOULOU-MASTROJIANNAKI, A

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The quality of white-brined cheese from goat's milk made with different starters von Tzanetakis, N., Vafopoulou-Mastrojiannaki, A., Litopoulou-Tzanetaki, E.

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Proteinase, Peptidase and Esterase Activity of Crude Cell-free Extracts of Pediococcus pentosaceus Isolated from Cheese von Vafopoulou-Mastrojiannaki, A., Litopoulou-Tzanetaki, E., Tzanetakis, N.

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Effect of the type of lactic starter on microbiologicalchemical and sensory characteristics of Feta cheese von Litopoulou-Tzanetaki, E., Tzanetakis, N., Vafopoulou-Mastrojiannaki, A.

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Diacetyl and Acetaldehyde Concentrations During Ripening of Kefalotyri Cheese von LITOPOULOU-TZANETAKI, E., VAFOPOULOU-MASTROJIANNAKI, A.

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A research note. Diacetyl and acetaldehyde concentrations during ripening of Kefalotyri cheese von LITOPOULOU-TZANETAKI, E, VAFOPOULOU-MASTROJIANNAKI, A

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