Theophilos Massouras

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

Evolution of proteolysis during the ripeningof traditional Feta cheese

Golfo Moatsou, Theophilos Massouras, I. Kandarakis et al. · Le Lait · 2002 · 63 citations · Full text

Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese

Fotini Karali, Aikaterini Georgala, Theophilos Massouras et al. · Journal of the Science of Food and Agriculture · 2012 · 25 citations · Full text

The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese

Stelios Kaminarides, Ioannis K. Litos, Theophilos Massouras et al. · Small Ruminant Research · 2015 · 21 citations

Sheep Halloumi Cheese, Animal Nutrition, Food Structure +3

Study of organic acids, volatile fraction and caseins of a new Halloumi‐type cheese during ripening in whey brine

Kaminarides Stelios, Stamou Paraskevi, Theophilos Massouras et al. · International Journal of Food Science & Technology · 2008 · 15 citations

Food Analysis, Volatile Fraction, Food Chemistry +20