Showing 1 - 4 results of 4 for search 'Charikleia Tsanasidou', query time: 0.02s Refine Results
  1. 1
    Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

    Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4... by Charikleia Tsanasidou, Loulouda Bosnea, Athanasia Kakouri, John Samelis

    Published 2024-03-01
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  2. 2
    Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey

    Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey by Charikleia Tsanasidou, Ioanna Kosma, Anastasia Badeka, Michael Kontominas

    Published 2021-12-01
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  3. 3
    Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Starter and <i>Lactiplantibacillus plantarum</i> Adjunct Strains

    Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Starter... by John Samelis, Charikleia Tsanasidou, Loulouda Bosnea, Charikleia Ntziadima, Ilias Gatzias, Athanasia Kakouri, Dimitrios Pappas

    Published 2023-03-01
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  4. 4
    Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the <i>Enterococcus faecium/durans</i> Group

    Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the <i>Enterococcus faecium/durans</i> Gr... by Charikleia Tsanasidou, Stamatia Asimakoula, Nikoletta Sameli, Christos Fanitsios, Elpiniki Vandera, Loulouda Bosnea, Anna-Irini Koukkou, John Samelis

    Published 2021-04-01
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