Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey von Karastamatis, Stavros, Zoidou, Evangelia, Moatsou, Golfo, Moschopoulou, Ekaterini

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Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks von Massouras, Theofilos, Zoidou, Evangelia, Baradaki, Zinovia, Karela, Marianna

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Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream von Sakkas, Lambros, Karela, Marianna, Zoidou, Evangelia, Moatsou, Golfo, Moschopoulou, Ekaterini

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Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk von Lepesioti, Sofia, Zoidou, Evangelia, Lioliou, Dionysia, Moschopoulou, Ekaterini, Moatsou, Golfo

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Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk von Moatsou, Golfo, Moschopoulou, Ekaterini, Zoidou, Evangelia, Kamvysi, Aggeliki, Liaskou, Dimitra, Tsigkou, Vassiliki, Sakkas, Lambros

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Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese von Moatsou, Golfo, Zoidou, Evangelia, Choundala, Evangelia, Koutsaris, Konstantinos, Kopsia, Olga, Thergiaki, Katerina, Sakkas, Lambros

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Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure von Sakkas, Lambros, Tzevdou, Maria, Zoidou, Evangelia, Gkotzia, Evangelia, Karvounis, Anastasis, Samara, Antonia, Taoukis, Petros, Moatsou, Golfo

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Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin von Moschopoulou, Ekaterini, Dernikos, Dimitris, Zoidou, Evangelia

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Effect of milk kind and storage on the biochemical, textural and biofunctional characteristics of set-type yoghurt von Moschopoulou, Ekaterini, Sakkas, Lambros, Zoidou, Evangelia, Theodorou, Georgios, Sgouridou, Eleni, Kalathaki, Christiana, Liarakou, Afroditi, Chatzigeorgiou, Artemi, Politis, Ioannis, Moatsou, Golfo

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Comparative study of the paracasein fraction of two ewe's milk cheese varieties von Panteli, Maria, Zoidou, Evangelia, Moatsou, Golfo

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Oleuropein as a bioactive constituent added in milk and yogurt von Zoidou, Evangelia, Magiatis, Prokopios, Melliou, Eleni, Constantinou, Maria, Haroutounian, Serkos, Skaltsounis, Alexios-Leandros

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Set-style yoghurts made from goat milk bases fortified with whey protein concentrates von Zoidou, Evangelia, Theodorou, Sofia, Moschopoulou, Ekaterini, Sakkas, Lambros, Theodorou, Georgios, Chatzigeorgiou, Artemi, Politis, Ioannis, Moatsou, Golfo

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Effect of supplementation of brine with calcium on the Feta cheese ripening von Zoidou, Evangelia, Plakas, Nikolaos, Giannopoulou, Dimitra, Kotoula, Maria, Moatsou, Golfo

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