A. Vafopoulou-Mastrojiannaki

Author

Aristotle University of Thessaloniki

Also Known As

A VAFOPOULOUMASTROJIANNAKI, A. VAFOPOULOU‐MASTROJIANNAKI, A. Vafopoulou-Mastrojiannaki

Publications

475

Citations

H-Index

Concepts

All Affiliations

Aristotle University of Thessaloniki

About

A. Vafopoulou-Mastrojiannaki is an author at Aristotle University of Thessaloniki specializing in microbiology, food microbiology, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Microbiology	5	5	357
2	Health Sciences	3	3	173
3	Biochemistry	3	3	207
4	Engineering	1	1	10
5	Public Health	1	1	34

A. Vafopoulou-Mastrojiannaki

Publications

469

Citations

H-Index

Page 1

	Year	Citations
Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity Constantine S. Papadimitriou, A. Vafopoulou-Mastrojiannaki, S SILVA, Food Chemistry ProbioticBiochemistry-Inhibitory ActivityBiotechnologyAlternative Protein Source	2007	177
Effect of the type of lactic starter on microbiologicalchemical and sensory characteristics of Feta cheese E. Litopoulou‐Tzanetaki, N. Tzanetakis, A. Vafopoulou-Mastrojiannaki Food Microbiology Food FermentationFood AnalysisLactic Acid BacteriaFeta CheeseFood Microbiology	1993	116
Protease, peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine A. Vafopoulou-Mastrojiannaki, E. Litopoulou‐Tzanetaki, R. K. Robinson Journal of Applied Microbiology	2003	65
The quality of white-brined cheese from goat's milk made with different starters N. Tzanetakis, A. Vafopoulou-Mastrojiannaki, E. Litopoulou‐Tzanetaki Food Microbiology CaprineFood StructureFood TechnologyDifferent StartersFood Quality	1995	47
Effect of Pediococcus pentosaceus on ripening changes of Feta cheese. A. Vafopoulou-Mastrojiannaki, E. Litopoulou‐Tzanetaki, N. Tzanetakis M.A.N. Microbiologie, aliments, nutrition Food SpoilageFeta CheeseFood MicrobiologyFood BioprocessingMicrobiology	1990	34
Proteinase, Peptidase and Esterase Activity of Crude Cell-free Extracts of Pediococcus pentosaceus Isolated from Cheese A. Vafopoulou-Mastrojiannaki, E. Litopoulou‐Tzanetaki, N. Tzanetakis LWT Food FermentationBiochemistryBiotechnologyCrude Cell-free ExtractsFood Microbiology	1994	20
Esterase activities of cell-free extracts from ‘wild’ strains of leuconostocs and heterofermentative lactobacilli isolated from traditional Greek cheese A. Vafopoulou-Mastrojiannaki, E. Litopoulou‐Tzanetaki, N. Tzanetakis Letters in Applied Microbiology BiosynthesisEngineeringFood FermentationBiochemistryBiotransformation	1996	10

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