… The yeasts remained constant, while coliforms and E. coli decreased sharply and were not
detectable after 120 days of ripening. A number of 146 isolates (dairy A) taken from all stages …

The increased consumers’ interest on the positive role of food in wellbeing and health
underscores the need to determine new probiotic microorganisms. Triggered by the fact that …

… Lappa a b , Maarten Aerts a , Marina Georgalaki b , Eugenia Manolopoulou b , Kostas
Papadimitriou b , … pentosaceus and E. faecium were less frequently isolated (Table 2, Table 3). …

… They were produced in reconstituted skimmed milk powder fermented by E. faecalis. YQEP
(f191–194) and YQEPVLGP (f191–198) have been shown to be produced in an ovine cheese…

A total of 148 strains of lactic acid bacteria from the ACA-DC Collection were examined in
this study. They were all isolated from traditional Greek dairy products such as yoghurt and …

The effect of temperature on colour degradation of green vegetables as well as the
chlorophyll content as a factor that contributes to colour variation were studied. The studied …

The aim of this paper is the comparison of the classic Arnon method with the DMSO method
regarding the determination of chlorophyll content in California Wonder peppers stored for …

Simple Summary Apart from the economically exploited ruminants, alternative milk producing
species, such as donkey, camel, reindeer, llama and yak have made an economic impact …

Saffron supplemented ovine fresh cheese was studied for its compositional, microbiological,
color, antioxidant and sensory characteristics, during cold storage at 4 ○ C for 30 days. The …

Agricultural water demand in the Mediterranean region is expected to increase due to climate
change. The application of deficit irrigation practices may improve the efficiency of water …