Anastasios Aktypis

Evolution of microbial populations during traditional Feta cheese manufacture and ripening

Eugenia Manolopoulou, Panagiotis Sarantinopoulos, Evagelia Zoidou et al. · International Journal of Food Microbiology · 2003 · 210 citations

Agriculture, Evolutionary Biology, Microbiology +14

Evolution of lipolysis during the ripening of traditional Feta cheese

A. I.K. Georgala, Ekaterini Moschopoulou, Anastasios Aktypis et al. · Food Chemistry · 2004 · 73 citations

Agriculture, Dairy Science, Food Science +11

Purification and characterization of thermophilin T, a novel bacteriocin produced by Streptococcus thermophilus ACA-DC 0040

Anastasios Aktypis, G. Kalantzopoulos, J.H.J. Huis in’t Veld et al. · Journal of Applied Microbiology · 1998 · 68 citations

Life Sciences, Food Science, Microbiology +16

Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage

Anastasios Aktypis, Electra Despina Christodoulou, Eugenia Manolopoulou et al. · Small Ruminant Research · 2018 · 34 citations

Agriculture, Food Science, Microbiology +16

The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures

Aris E. Giannakas, Constantinos E. Salmas, Dimitrios Moschovas et al. · Gels · 2022 · 32 citations · Full text

Agriculture, Food Science, Materials Science +17