Concepedia

E. Alichanidis

EA

36

Publications

2K

Citations

26

H-Index

1974

Active since

Affiliations

Aristotle University of Thessaloniki(Current)

National Agricultural Research Foundation

Agricultural University of Athens

University of Ioannina

Biotechnology and Biological Sciences Research Council

E. Alichanidis is an author at Aristotle University of Thessaloniki specializing in health sciences, microbiology, and biochemistry.

Top concepts

HealthBiochemistryMicrobiologyFood TechnologyBiotechnologyFood SafetyFood ProcessingFood MicrobiologyFood EngineeringMedicine

Publications per year

1974–2014

36

Publications

36

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 et al. · Food Chemistry · 2007 · 177 citations

Probiotic, Biochemistry, -Inhibitory Activity +5

Proteolysis of caseins and the proteose-peptone fraction of bovine milk

Anthony T. Andrews, E. Alichanidis · Journal of Dairy Research · 1983 · 154 citations

Food Analysis, Indigenous Plasmin, Precision Dairy +18

Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl

M.C Katsiari, E. Alichanidis, L.P. Voutsinas et al. · International Dairy Journal · 2000 · 126 citations

Food Chemistry, Health Sciences, Biochemistry +3

Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl

M.C Katsiari, L.P. Voutsinas, E. Alichanidis et al. · International Dairy Journal · 1997 · 112 citations

Food Chemistry, Sodium Content, Feta Cheese +1

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

Rows per page

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