Search Results - PAPPA, E.C

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  1. 1
    Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening

    Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening by Bontinis, Th.G., Mallatou, H., Pappa, E.C., Massouras, Th, Alichanidis, E.

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  2. 2
    Effect of package type on the composition and volatile compounds of Feta cheese

    Effect of package type on the composition and volatile compounds of Feta cheese by Kondyli, E., Pappa, E.C., Vlachou, A.M.

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  3. 3
    Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening

    Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening by Pappa, E.C., Kandarakis, I., Anifantakis, E.M., Zerfiridis, G.K.

    Published in Food control
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  4. 4
    Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk

    Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk by Pappa, E.C., Robertson, J.A., Rigby, N.M., Mellon, F., Kandarakis, I., Mills, E.N.C.

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  5. 5
    Authentication of Greek Protected Designation of Origin cheeses through elemental metabolomics

    Authentication of Greek Protected Designation of Origin cheeses through elemental metabolomics by Danezis, G.P., Pappas, A.C., Tsiplakou, E., Pappa, E.C., Zacharioudaki, M., Tsagkaris, A.S., Papachristidis, C.A., Sotirakoglou, K., Zervas, G., Georgiou, C.A.

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  6. 6
    Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese

    Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese by Pappa, Eleni C., Kandarakis, Ioannis, Mallatou, Heleni

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  7. 7
    Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk

    Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk by MASSOURAS, T, PAPPA, E.C, MALLATOU, H

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  8. 8
    Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milk

    Comparison of the characteristics of teleme cheese made from ewe's, goat's and cow's milk or a mixture of ewe's and goat's milk by Mallatou, H, Pappa, E.C

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  9. 9
    Proteolysis in Teleme cheese made from ewes', goats' or a mixture of ewes' and goats' milk

    Proteolysis in Teleme cheese made from ewes', goats' or a mixture of ewes' and goats' milk by Mallatou, H, Pappa, E.C, Boumba, V.A

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  10. 10
    Liquid−Liquid Phase Equilibrium in Polymer−Solvent Systems:  Correlation and Prediction of the Polymer Molecular Weight and the Pressure Effect

    Liquid−Liquid Phase Equilibrium in Polymer−Solvent Systems:  Correlation and Prediction of the Polymer Molecular Weight and the Pressure Effect by Pappa, Georgia D, Voutsas, Epaminondas C, Tassios, Dimitrios P

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  11. 11
    Miscibility in Binary Polymer Blends:  Correlation and Prediction

    Miscibility in Binary Polymer Blends:  Correlation and Prediction by Voutsas, Epaminondas C, Pappa, Georgia D, Boukouvalas, Christos J, Magoulas, Kostis, Tassios, Dimitrios P

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