Gregory K. Zerfiridis

Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes

Ehab Romeih, Alexandra-Maria Michaelidou, Costas G. Βiliaderis et al. · International Dairy Journal · 2002 · 233 citations

Food Chemistry, Sensory Attributes, Commercial Fat Mimetics +6

Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

Pantelis Volikakis, Costas G. Βiliaderis, Costas Vamvakas et al. · Food Research International · 2003 · 116 citations

Food Chemistry, Nutrition, Sensory Attributes +8

Accelerated ripening of Feta cheese, with heat-shocked cultures or microbial proteinases

Anna Vafopoulou, E. Alichanidis, Gregory K. Zerfiridis · Journal of Dairy Research · 1989 · 96 citations

Biomanufacturing, Heat-shocked Culture, Food Fermentation +15

Isolation and Identification of Some Major Water-soluble Peptides in Feta Cheese

Alexandra-Maria Michaelidou, E. Alichanidis, Hennig Urlaub et al. · Journal of Dairy Science · 1998 · 63 citations · Full text

Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk

IOANNA S. MARTINOU‐VOULASIKI, Gregory K. Zerfiridis · Journal of Food Science · 1990 · 45 citations

Food Chemistry, Nutrition, Health Sciences +13