Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Eleni C. Pappa, Ioannis G. Kandarakis, Gregory K. Zerfiridis, Emmanuel M. Anifantakis, Kyriaki Sotirakoglou

Lait, 86 4 (2006) 273-290

Published online: 2006-07-25

DOI: https://doi.org/10.1051/lait:2006010

This article has been cited by the following article(s):

The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

Barac, Pesic, Zilic, et al.
Foods 8 (4) 128 (2019)
DOI: 10.3390/foods8040128
See this article

Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese

Cristina Caleja, Lillian Barros, Amilcar L. Antonio, et al.
Journal of Functional Foods 12 428 (2015)
DOI: 10.1016/j.jff.2014.12.016
See this article

Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage

Eleni C. Pappa, Efthymia Kondyli, Loulouda Bosnea, Evdokia Malamou and Anna‐Maria Vlachou
Journal of Food Process Engineering (2021)
DOI: 10.1111/jfpe.13788
See this article

Effect of package type on the composition and volatile compounds of Feta cheese

E. Kondyli, E.C. Pappa and A.M. Vlachou
Small Ruminant Research 108 (1-3) 95 (2012)
DOI: 10.1016/j.smallrumres.2012.06.014
See this article

White brined cheeses: A diachronic exploitation of small ruminants milk in Greece

Golfo Moatsou and Alexandros Govaris
Small Ruminant Research 101 (1-3) 113 (2011)
DOI: 10.1016/j.smallrumres.2011.09.031
See this article

Mediterranean Foods

Ekaterini Moschopoulou and Golfo Moatsou
Mediterranean Foods 267 (2016)
DOI: 10.1201/9781315369235-12
See this article

Development of a functional dairy food: Exploring bioactive and preservation effects of chamomile (Matricaria recutita L.)

Cristina Caleja, Lillian Barros, Amilcar L. Antonio, et al.
Journal of Functional Foods 16 114 (2015)
DOI: 10.1016/j.jff.2015.04.033
See this article

Effect of Monascus sp. as an adjunct starter on physicochemical properties and proteolysis in semi-hard cheeses during ripening

Huaning Yu, Zhenmin Liu, Feng Hang and Beihong Mo
Food Science and Biotechnology 25 (3) 785 (2016)
DOI: 10.1007/s10068-016-0133-4
See this article

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

E Pappa and G Zerfiridis
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 269 (2012)
DOI: 10.1201/b12084-19
See this article

Microbiological characteristics of Greek traditional cheeses

Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis
Small Ruminant Research 101 (1-3) 17 (2011)
DOI: 10.1016/j.smallrumres.2011.09.022
See this article

Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese

Efthymia Kondyli, Eleni C. Pappa and Christos Svarnas
Small Ruminant Research 145 1 (2016)
DOI: 10.1016/j.smallrumres.2016.10.022
See this article

Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk

E.C. Pappa, J.A. Robertson, N.M. Rigby, et al.
International Dairy Journal 18 (6) 605 (2008)
DOI: 10.1016/j.idairyj.2007.11.020
See this article

Formation of volatile compounds in Teleme cheese manufactured with mesophilic and thermophilic dairy starters

Eleni C. Pappa, Theofilos Massouras, Kyriaki Sotirakoglou and Ioannis Kandarakis
Small Ruminant Research 111 (1-3) 110 (2013)
DOI: 10.1016/j.smallrumres.2012.10.013
See this article

Changes of free amino acid content of Teleme cheese made with different types of milk and culture

Eleni C. Pappa and Kyriaki Sotirakoglou
Food Chemistry 111 (3) 606 (2008)
DOI: 10.1016/j.foodchem.2008.04.027
See this article

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, et al.
Frontiers in Microbiology 11 (2020)
DOI: 10.3389/fmicb.2020.582778
See this article

Spatial Distribution of Bacterial Colonies in a Model Cheese

S. Jeanson, J. Chadœuf, M. N. Madec, et al.
Applied and Environmental Microbiology 77 (4) 1493 (2011)
DOI: 10.1128/AEM.02233-10
See this article

Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

Aslı AKPINAR, Oktay YERLİKAYA, Özer KINIK, et al.
Ege Üniversitesi Ziraat Fakültesi Dergisi 54 (1) 27 (2017)
DOI: 10.20289/zfdergi.297939
See this article

Proteomics in Foods

Aldo Di Luccia, Michele Faccia, Caterina Incoronato, et al.
Proteomics in Foods 247 (2013)
DOI: 10.1007/978-1-4614-5626-1_14
See this article

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

A. Zaravela, S. Kontakos, A. V. Badeka and M. G. Kontominas
European Food Research and Technology 247 (9) 2211 (2021)
DOI: 10.1007/s00217-021-03780-4
See this article

Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

Rita de Cássia Ramos do Egypto Queiroga, Bárbara Melo Santos, Ana Maria Pereira Gomes, Maria João Monteiro, Susana Maria Teixeira, Evandro Leite de Souza, Carlos José Dias Pereira and Maria Manuela Estevez Pintado
LWT - Food Science and Technology 50 (2) 538 (2013)
DOI: 10.1016/j.lwt.2012.08.011
See this article