E-LIB Suche - Ergebnisse für: Tzanetakis, N.

1

Use of a selected multi-strain potential probiotic culture ..:

Xanthopoulos, V. ; Ipsilandis, C.G. ; Tzanetakis, N.
Small Ruminant Research. 106 (2012) 2-3 - p. 145-153 , 2012

Link: https://doi.org/10.1016/..

2

Antifungal activity of non-starter lactic acid bacteria iso..:

Voulgari, K. ; Hatzikamari, M. ; Delepoglou, A....
Food Control. 21 (2010) 2 - p. 136-142 , 2010

Link: https://doi.org/10.1016/..

3

Occurrence and characterization of Aeromonas hydrophila and..:

Xanthopoulos, V. ; Tzanetakis, N. ; Litopoulou-Tzanetaki, Evanthia
Food Control. 21 (2010) 4 - p. 393-398 , 2010

Link: https://doi.org/10.1016/..

4

Immunostimulatory activity of potential probiotic yeast str..:

Kourelis, A. ; Kotzamanidis, C. ; Litopoulou‐Tzanetaki, E....
Journal of Applied Microbiology. 109 (2010) 1 - p. 260-271 , 2010

Link: https://doi.org/10.1111/..

5

Validation of the dorsal air pouch model to predict and exa..:

Kourelis, A. ; Zinonos, I. ; Kakagianni, M....
Journal of Applied Microbiology. 108 (2010) 1 - p. 274-284 , 2010

Link: https://doi.org/10.1111/..

6

Changes in microbial populations, kinds of lactic acid bact..:

VASSILIADIS, A ; PSONI, L ; NIKOLAOU, S...
International Journal of Dairy Technology. 62 (2009) 1 - p. 39-47 , 2009

Link: https://doi.org/10.1111/..

7

Changes in numbers and kinds of bacteria during a chickpea ..:

Hatzikamari, M. ; Yiangou, M. ; Tzanetakis, N..
International Journal of Food Microbiology. 116 (2007) 1 - p. 37-43 , 2007

Link: https://doi.org/10.1016/..

8

Genotypic and phenotypic diversity of Lactococcus lactis is..:

Psoni, L. ; Kotzamanidis, C. ; Yiangou, M...
International Journal of Food Microbiology. 114 (2007) 2 - p. 211-220 , 2007

Link: https://doi.org/10.1016/..

9

Genotypic and phenotypic heterogeneity in Enterococcus isol..:

PSONI, L ; KOTZAMANIDES, C ; ANDRIGHETTO, C...
International Journal of Food Microbiology. 109 (2006) 1-2 - p. 109-120 , 2006

Link: https://doi.org/10.1016/..

10

Characteristics of Batzos cheese made from raw, pasteurized..:

Psoni, L. ; Tzanetakis, N. ; Litopoulou-Tzanetaki, E.
Food Control. 17 (2006) 7 - p. 533-539 , 2006

Link: https://doi.org/10.1016/..

11

Biochemical changes during a submerged chickpea fermentatio..:

Hatzikamari, M. ; Kyriakidis, D. A. ; Tzanetakis, N...
European Food Research and Technology. 224 (2006) 6 - p. 715-723 , 2006

Link: https://doi.org/10.1007/..

12

Production of hard cheese from caprine milk by the use of t..:

KALAVROUZIOTI, I ; HATZIKAMARI, M ; LITOPOULOU‐TZANETAKI, E.
International Journal of Dairy Technology. 58 (2005) 1 - p. 30-38 , 2005

Link: https://doi.org/10.1111/..

13

Radiation-grafted PVDF anion exchange membrane for salt spl..:

Tzanetakis, N. ; Varcoe, J.R. ; Slade, R.C.T..
Desalination. 174 (2005) 3 - p. 257-265 , 2005

Link: https://doi.org/10.1016/..

14

Mass transfer characteristics of corrugated surfaces:

Tzanetakis, N. ; Scott, K. ; Taama, W.M..
Applied Thermal Engineering. 24 (2004) 13 - p. 1865-1875 , 2004

Link: https://doi.org/10.1016/..

15

Recycling of nickel–metal hydride batteries. I: Dissolution..:

Tzanetakis, N ; Scott, K
Journal of Chemical Technology & Biotechnology. 79 (2004) 9 - p. 919-926 , 2004

Link: https://doi.org/10.1002/..