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Feta cheese: A pool of Non-Starter Lactic Acid Bacteria (NSLAB) with anti-hypertensive potential
Marina Georgalaki, Rania Anastasiou, Georgia Zoumpopoulou, Christina Charmpi, Georgios Lazaropoulos, Rimi Bounenni, Konstantinos Papadimitriou and Effie Tsakalidou International Dairy Journal 162 106144 (2025) https://doi.org/10.1016/j.idairyj.2024.106144
Investigating the effect of ozone treatment on microbiological, proteolytic and lipolytic characteristics of brined ultrafiltered cheese during ripening
Aliakbar Gholamhosseinpour, Ali Karimi Davijani and Mostafa Karami Journal of Food Measurement and Characterization 18(10) 8386 (2024) https://doi.org/10.1007/s11694-024-02807-0
Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese
Panagiotis Thodis, Ioanna S. Kosma, Konstantinos Nesseris, Anastasia V. Badeka and Michael G. Kontominas Foods 12(11) 2176 (2023) https://doi.org/10.3390/foods12112176
Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses
Athina Kalle, Ioannis Lambropoulos, Konstantinos Bourazas and Ioannis G. Roussis Applied Sciences 14(1) 265 (2023) https://doi.org/10.3390/app14010265
Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
Panagiotis Papadakis, Spyros Konteles, Anthimia Batrinou, Sotiris Ouzounis, Theofania Tsironi, Panagiotis Halvatsiotis, Efstathia Tsakali, Jan F. M. Van Impe, Despina Vougiouklaki, Irini F. Strati and Dimitra Houhoula Microorganisms 9(11) 2377 (2021) https://doi.org/10.3390/microorganisms9112377
Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes
Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese
Golfo Moatsou, Evangelia Zoidou, Evangelia Choundala, Konstantinos Koutsaris, Olga Kopsia, Katerina Thergiaki and Lambros Sakkas Foods 8(6) 204 (2019) https://doi.org/10.3390/foods8060204
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
Tsvetanka Teneva‐Angelova, Tatyana Balabanova, Petya Boyanova and Dora Beshkova Engineering in Life Sciences 18(11) 807 (2018) https://doi.org/10.1002/elsc.201800050
Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece
Despina Bozoudi, Efthymia Kondyli, Salvatore Claps, Magdalini Hatzikamari, Alexandra Michaelidou, Costas G Biliaderis and Evanthia Litopoulou‐Tzanetaki International Journal of Dairy Technology 71(3) 673 (2018) https://doi.org/10.1111/1471-0307.12497
Technical note: Feasibility of near infrared transmittance spectroscopy to predict cheese ripeness
Assessment of microbial diversity of the dominant microbiota in fresh and mature PDO Feta cheese made at three mountainous areas of Greece
Despina Bozoudi, Sandra Torriani, Antonios Zdragas and Evanthia Litopoulou-Tzanetaki LWT - Food Science and Technology 72 525 (2016) https://doi.org/10.1016/j.lwt.2016.04.039
A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas
Cheese Production Using Kefir Culture Entrapped in Milk Proteins
Dimitra Dimitrellou, Panagiotis Kandylis, Yiannis Kourkoutas, Athanasios A. Koutinas and Maria Kanellaki Applied Biochemistry and Biotechnology 176(1) 213 (2015) https://doi.org/10.1007/s12010-015-1568-4
Evolution of proteolysis in Urfa cheese made from ewe's milk by wild type starter culture systems
The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening
MELIKA MANKAI, MOUNA BOULARES, OLFA BEN MOUSSA, ROMDHANE KAROUI and MNASSER HASSOUNA International Journal of Dairy Technology 65(2) 250 (2012) https://doi.org/10.1111/j.1471-0307.2012.00822.x
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
Anna Polychroniadou-Alichanidou Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 363 (2012) https://doi.org/10.1201/b12084-25
White brined cheeses: A diachronic exploitation of small ruminants milk in Greece
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy
M.J. Lerma-García, A. Gori, L. Cerretani, E.F. Simó-Alfonso and M.F. Caboni Journal of Dairy Science 93(10) 4490 (2010) https://doi.org/10.3168/jds.2010-3199
Kinetic Study of the Combined Effect of High Hydrostatic Pressure and Temperature on the Activity of Lactobacillus delbrueckii ssp. bulgaricus Aminopeptidases
Changes in microbial populations, kinds of lactic acid bacteria and biochemical characteristics of Greek traditional feta cheese during ripening
A VASSILIADIS, L PSONI, S NIKOLAOU, L ARVANITIS, N TZANETAKIS and E LITOPOULOU–TZANETAKI International Journal of Dairy Technology 62(1) 39 (2009) https://doi.org/10.1111/j.1471-0307.2008.00453.x
EFFECT OF FERMENTED WHEY PROTEIN CONCENTRATE ON TEXTURE OF IRANIAN WHITE CHEESE
V.K. Upadhyay, P.L.H. McSweeney, A.A.A. Magboul and P.F. Fox Cheese: Chemistry, Physics and Microbiology, General Aspects 1 391 (2004) https://doi.org/10.1016/S1874-558X(04)80076-9