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Proteomics Analysis in Dairy Products: Cheese, a Review
Efterpi Bouroutzika, Stavros Proikakis, Athanasios K. Anagnostopoulos, Angeliki I. Katsafadou, George C. Fthenakis and George Th. Tsangaris Applied Sciences 11(16) 7622 (2021) https://doi.org/10.3390/app11167622
Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type
Prevalence and survival of Listeria monocytogenes in various types of cheese—A review
Amaury Gérard, Soundous El‐Hajjaji, Eugène Niyonzima, Georges Daube and Marianne Sindic International Journal of Dairy Technology 71(4) 825 (2018) https://doi.org/10.1111/1471-0307.12552
Katja Hartmann, Giuseppe Licitra, Elisabeth Eugster‐Meier, Marie‐Therese Fröhlich‐Wyder, Ernst Jakob, Daniel Wechsler, Jean L. Maubois, Kimon‐Andreas G. Karatzas, Thomas Bintsis, Efstathios Alichanidis, Maria Belén López Morales, Françoise Berthier, İrem Uzunsoy, Barbaros Özer and Ylva Ardö 204 (2017) https://doi.org/10.1002/9781119046165.ch2
The effects of starter cultures on chemical, biochemical and sensory properties of low‐fat Tulum cheeses during ripening
Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine hard-Gruyère-type cheese
Golfo Moatsou, Ekaterini Moschopoulou, Antigoni Beka, Paraskevi Tsermoula and Dimosthenis Pratsis International Dairy Journal 50 1 (2015) https://doi.org/10.1016/j.idairyj.2015.05.010
Comparative study of the paracasein fraction of two ewe's milk cheese varieties
Microbial Stability and Safety of Traditional Greek Graviera Cheese: Characterization of the Lactic Acid Bacterial Flora and Culture-Independent Detection of Bacteriocin Genes in the Ripened Cheeses and Their Microbial Consortia
John Samelis, Athanasia Kakouri, Eleni C. Pappa, Bojana Bogovi Č. Matijašić, Marina D. Georgalaki, Effie Tsakalidou and Irena Rogelj Journal of Food Protection 73(7) 1294 (2010) https://doi.org/10.4315/0362-028X-73.7.1294
Fate of Listeria monocytogenes on Fully Ripened Greek Graviera Cheese Stored at 4, 12, or 25°C in Air or Vacuum Packages: In Situ PCR Detection of a Cocktail of Bacteriocins Potentially Contributing to Pathogen Inhibition
ELENI GIANNOU, ATHANASIA KAKOURI, BOJANA BOGOVIČ MATIJAŠIĆ, IRENA ROGELJ and JOHN SAMELIS Journal of Food Protection 72(3) 531 (2009) https://doi.org/10.4315/0362-028X-72.3.531
Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing
Assuring Growth Inhibition of Listerial Contamination during Processing and Storage of Traditional Greek Graviera Cheese: Compliance with the New European Union Regulatory Criteria for Listeria monocytogenes
