Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt by Maria Tsevdou, Maria Ouli-Rousi, Christos Soukoulis, Petros Taoukis

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Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides by Athanasios Limnaios, Maria Tsevdou, Eirini Zafeiri, Evangelos Topakas, Petros Taoukis

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Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt by Maria Tsevdou, Georgios Theodorou, Sofia Pantelaiou, Artemis Chatzigeorgiou, Ioannis Politis, Petros Taoukis

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High Pressure Processing under Mild Conditions for Bacterial Mitigation and Shelf Life Extension of European Sea Bass Fillets by Maria Tsevdou, George Dimopoulos, Athanasios Limnaios, Ioanna Semenoglou, Theofania Tsironi, Petros Taoukis

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Production of Prebiotic Galacto-Oligosaccharides from Acid Whey Catalyzed by a Novel β-Galactosidase from <i>Thermothielavioides terrestris</i> and Commercial Lactases: A Comparati... by Athanasios Limnaios, Maria Tsevdou, Elena Tsika, Nausika Korialou, Anastasia Zerva, Evangelos Topakas, Petros Taoukis

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Modeling the Effect of Active Modified Atmosphere Packaging on the Microbial Stability and Shelf Life of Gutted Sea Bass by Theofania Tsironi, Athina Ntzimani, Eleni Gogou, Maria Tsevdou, Ioanna Semenoglou, Efimia Dermesonlouoglou, Petros Taoukis

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