L.P. Voutsinas

Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured Proteins

L.P. Voutsinas, ELAINE CHEUNG, Shuryo Nakai · Journal of Food Science · 1983 · 227 citations

Food Colloid, Biochemistry, Heat Denatured Proteins +13

Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl

M.C Katsiari, E. Alichanidis, L.P. Voutsinas et al. · International Dairy Journal · 2000 · 126 citations

Food Chemistry, Health Sciences, Biochemistry +3

Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl

M.C Katsiari, L.P. Voutsinas, E. Alichanidis et al. · International Dairy Journal · 1997 · 112 citations

Food Chemistry, Sodium Content, Feta Cheese +1

Variations of vitamin and mineral contents in raw goat milk of the indigenous Greek breed during lactation

Efthymia Kondyli, M.C Katsiari, L.P. Voutsinas · Food Chemistry · 2005 · 93 citations

Animal Physiology, Nutrition, Caprine +11

Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl

M.C Katsiari, L.P. Voutsinas, E. Alichanidis et al. · Food Chemistry · 1998 · 91 citations

Partial Replacement, Less Sodium, Kefalograviera Cheese