Publications

Results 1-14 of 14 (Search time: 0.002 seconds).

Issue DateTitleAuthor(s)
119-Mar-2024Correction to: The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review (Fermentation, (2022), 8, 12, (679), 10.3390/fermentation8120679)Bintsis, Thomas ; Papademas, Photis 
21-Mar-2024The Application of Protective Cultures in Cheese: A ReviewBintsis, Thomas ; Papademas, Photis 
32024Editorial: Microbial communities in fermented products: current knowledge and future prospectsPapademas, Photis ; Paramithiotis, Spiros ; Aspri, Maria ; Bintsis, Thomas ; Anagnostopoulos, Dimitrios A. ; Tsaltas, Dimitrios 
41-Jun-2023Sustainable Approaches in Whey Cheese Production: A ReviewBintsis, Thomas ; Papademas, Photis 
51-Dec-2022The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical ReviewBintsis, Thomas ; Papademas, Photis 
62022Cheese from Non-Bovine MilkPapademas, Photis ; Bintsis, Thomas 
727-Oct-2017An overview of the cheesemaking processBintsis, Thomas ; Papademas, Photis 
827-Oct-2017PrefacePapademas, Photis ; Bintsis, Thomas 
927-Oct-2017Global cheesemaking technology: cheese quality and characteristicsPapademas, Photis ; Bintsis, Thomas 
1027-Oct-2017Whey cheeses (heat coagulated)Papademas, Photis ; Bintsis, Thomas ; Alichanidis, Efstathios S. ; Ardö, Ylva 
1127-Oct-2017White-brined cheesesBintsis, Thomas ; Alichanidis, Efstathios S. ; Uzunsoy, İrem ; Özer, Barbaros ; Papademas, Photis ; Radulovic, Zorica ; Miocinovic, Jelena 
1215-Sep-2017Preface : Global Cheesemaking Technology: Cheese Quality and CharacteristicsPapademas, Photis ; Bintsis, Thomas 
13Nov-2010Food safety management systems (FSMS) in the dairy industry: A reviewBintsis, Thomas ; Papademas, Photis 
14Aug-2002Microbiological quality of white-brined cheeses: A reviewBintsis, Thomas ; Papademas, Photis