검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough Paramithiotis S, Gioulatos S, Tsakalidou E, Kalantzopoulos G Process Biochemistry, 41(12), 2429, 2006 |
| 2 |
Application of selected starter cultures for the production of wheat sourdough bread using a traditional three-stage procedure Paramithiotis S, Chouliaras Y, Tsakalidou E, Kalantzopoulos G Process Biochemistry, 40(8), 2813, 2005 |
| 3 |
Cloning and sequencing of the gene encoding X-prolyl-dipeptidyl aminopeptidase (PepX) from Streptococcus thermophilus strain ACA-DC 4 Anastasiou R, Papadelli M, Georgalaki MD, Kalantzopoulos G, Tsakalidou E Journal of Applied Microbiology, 93(1), 52, 2002 |
| 4 |
Biochemical properties of Streptococcus macedonicus strains isolated from Greek Kasseri cheese Georgalaki MD, Sarantinopoulos P, Ferreira ES, De Vuyst L, Kalantzopoulos G, Tsakalidou E Journal of Applied Microbiology, 88(5), 817, 2000 |