H MALLATOU - Concepedia

Author

H MALLATOU

National Agricultural Research Foundation

Also Known As

H MALLATOU, H Mallatou, H. Mallatou, HELENI MALLATOU, Heleni Mallatou

Publications

670

Citations

H-Index

Concepts

All Affiliations

National Agricultural Research Foundation Agricultural University of Athens Aristotle University of Thessaloniki

About

H MALLATOU is an author at National Agricultural Research Foundation specializing in food safety, health sciences, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	383
2	Education	3	3	177
3	Microbiology	3	3	71
4	Public Health	2	2	57
5	Metabolism	1	1	47

H MALLATOU

Publications

663

Citations

H-Index

Page 1

	Year	Citations
Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening Th.G. Bontinis, H MALLATOU, Eleni C. Pappa, Small Ruminant Research Food AnalysisVolatile ProfileFood EngineeringFood ProcessingFood Safety	2012	93
Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk H MALLATOU, Eleni C. Pappa, Theophilos Massouras International Dairy Journal NutritionCaprineAnimal ScienceAnimal NutritionFree Fatty Acids	2003	86
Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk H MALLATOU, Eleni C. Pappa, Vassiliki A. Boumba International Dairy Journal CaprineBiomanufacturingAnimal NutritionAnimal ScienceEducation	2004	71
Manufacture of feta cheese from sheep's milk, goats' milk or mixtures of these milks H MALLATOU, Christophoros P. Pappas, L.P. Voutsinas International Dairy Journal Animal NutritionCaprineFeta CheesePrecision Dairy	1994	52
Pesticide residues in milk and cheeses from Greece H MALLATOU, Christophoros P. Pappas, Efthymia Kondyli, The Science of The Total Environment Residue (Chemistry)Pesticide-residue AnalysisFood ContaminantToxicologyEnvironmental Toxicology	1997	51
Effects of starter level, draining time and aging on the physicochemical, organoleptic and rheological properties of feta cheese Christophoros P. Pappas, Efthymia Kondyli, L.P. Voutsinas, International Journal of Dairy Technology NutritionStarter LevelAnimal NutritionFood AnalysisFood Structure	1996	47
Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk Theofilos Massouras, Eleni C. Pappa, H MALLATOU International Journal of Dairy Technology Headspace CompoundsFlavoromicsVolatile Flavour CompoundsFood AnalysisTeleme Cheese	2006	45
Effects of salting method and storage time on composition and quality of feta cheese Christophoros P. Pappas, Efthymia Kondyli, L.P. Voutsinas, International Journal of Dairy Technology NutritionShelf LifeStorage TimeFood AnalysisFeta Cheese	1996	42
Physicochemical, microbiological and sensory changes during ripening and storage of Xinotyri, a traditional Greek cheese from raw goat's milk Thomas G. Bontinis, H MALLATOU, E. Alichanidis, International Journal of Dairy Technology Shelf LifeCheese StorageFood Processing FacilitiesFood ChemistryFood Control	2008	38
Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese Eleni C. Pappa, I. Kandarakis, H MALLATOU Journal of Food Engineering Different TypesFood StructureFood MicrobiologyTeleme CheeseRheological Characteristics	2006	36

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