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Items: 9

1.

"Cheese: Technology, Compositional, Physical and Biofunctional Properties:" A Special Issue.

Moatsou G.

Foods. 2019 Oct 18;8(10). pii: E512. doi: 10.3390/foods8100512.

2.

Set-style yoghurts made from goat milk bases fortified with whey protein concentrates.

Zoidou E, Theodorou S, Moschopoulou E, Sakkas L, Theodorou G, Chatzigeorgiou A, Politis I, Moatsou G.

J Dairy Res. 2019 Aug;86(3):361-367. doi: 10.1017/S0022029919000499. Epub 2019 Aug 19.

PMID:
31423963
3.

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure.

Sakkas L, Tzevdou M, Zoidou E, Gkotzia E, Karvounis A, Samara A, Taoukis P, Moatsou G.

Foods. 2019 Aug 12;8(8). pii: E342. doi: 10.3390/foods8080342.

4.

Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese.

Moatsou G, Zoidou E, Choundala E, Koutsaris K, Kopsia O, Thergiaki K, Sakkas L.

Foods. 2019 Jun 11;8(6). pii: E204. doi: 10.3390/foods8060204.

5.

Para-κ-casein during the ripening and storage of low-pH, high-moisture Feta cheese.

Alexandraki V, Moatsou G.

J Dairy Res. 2018 May;85(2):226-231. doi: 10.1017/S0022029918000237.

PMID:
29785912
6.

Comparative study of the paracasein fraction of two ewe's milk cheese varieties.

Panteli M, Zoidou E, Moatsou G.

J Dairy Res. 2015 Nov;82(4):491-8. doi: 10.1017/S0022029915000254. Epub 2015 Jun 19.

PMID:
26088874
7.

Assessment of heat treatment of various types of milk.

Sakkas L, Moutafi A, Moschopoulou E, Moatsou G.

Food Chem. 2014 Sep 15;159:293-301. doi: 10.1016/j.foodchem.2014.03.020. Epub 2014 Mar 14.

PMID:
24767058
8.

Effect of high-pressure treatment at various temperatures on indigenous proteolytic enzymes and whey protein denaturation in bovine milk.

Moatsou G, Bakopanos C, Katharios D, Katsaros G, Kandarakis I, Taoukis P, Politis I.

J Dairy Res. 2008 Aug;75(3):262-9. doi: 10.1017/S002202990800321X. Epub 2008 Jun 2.

PMID:
18513457
9.

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