H MALLATOU

Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening

Th.G. Bontinis, H MALLATOU, Eleni C. Pappa et al. · Small Ruminant Research · 2012 · 93 citations

Food Analysis, Volatile Profile, Food Engineering +3

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 · 2003 · 86 citations

Nutrition, Caprine, Animal Science +7

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 · 2004 · 71 citations

Caprine, Biomanufacturing, Animal Nutrition +5

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 · 1994 · 52 citations

Animal Nutrition, Caprine, Feta Cheese +1

Pesticide residues in milk and cheeses from Greece

H MALLATOU, Christophoros P. Pappas, Efthymia Kondyli et al. · The Science of The Total Environment · 1997 · 51 citations

Residue (Chemistry), Pesticide-residue Analysis, Food Contaminant +4