N. Tzanetakis - Concepedia

Concepedia

Author

N. Tzanetakis

Aristotle University of Thessaloniki

Also Known As

N TZANETAKIS, N Tzanetakis, N. Tzanetakis, Nicolaos Tzanetakis, Tzanetakis, N, Ν. Μ. Tzanetakis

52

Publications

2.9K

Citations

32

H-Index

44

Concepts

All Affiliations

Aristotle University of Thessaloniki

NT

About

N. Tzanetakis is an author at Aristotle University of Thessaloniki specializing in microbiology, food microbiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	24	1.6K
2	Public Health	12	12	651
3	Medicine	11	11	687
4	Engineering	4	4	288
5	Biochemistry	4	4	102

N. Tzanetakis

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43

Publications

2.9K

Citations

32

H-Index

	Year	Citations
Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties E. Papamanoli, N. Tzanetakis, E. Litopoulou‐Tzanetaki, Meat Science ProbioticFood FermentationHealth SciencesLactic Acid BacteriaProbiotic Properties	2003	362
Characterization of Micrococcaceae isolated from dry fermented sausage E. Papamanoli, P. Kotzekidou, N. Tzanetakis, Food Microbiology Food FermentationFood MicrobiologyMicrobiologyPublic HealthMicrobiome	2002	168
Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts V. Xanthopoulos, E. Litopoulou‐Tzanetaki, N. Tzanetakis Food Microbiology ProbioticDysbiosisMicrobial ContaminationLactic Acid BacteriaGut Microbiology	2000	159
Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei Eleana Kristo, Costas G. Βiliaderis, N. Tzanetakis International Dairy Journal Probiotic StrainProbioticFermented Milk ProductEngineeringLactic Acid Bacteria	2003	131
Antifungal activity of non-starter lactic acid bacteria isolates from dairy products Konstantina Voulgari, Magdalini Hatzikamari, A. Delepoglou, Food Control ProbioticAntifungal AgentAntimicrobial SusceptibilityAntibioticsAntifungal Activity	2009	118
Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology Eleana Kristo, Costas G. Βiliaderis, N. Tzanetakis Food Chemistry BiomanufacturingEngineeringFood FermentationAcidification ProcessResponse Surface Methodology	2003	117
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
Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products Christian Andrighetto, Evdoxios Psomas, N. Tzanetakis, Letters in Applied Microbiology	2000	113
Microbiological characteristics of Batzos, a traditional Greek cheese from raw goat's milk Lefki Psoni, N. Tzanetakis, E. Litopoulou‐Tzanetaki Food Microbiology BiologyCaprineMicrobial ContaminationAnimal ScienceFood Microbiology	2003	109
Some probiotic properties of yeast isolates from infant faeces and Feta cheese Evdoxios Psomas, Christian Andrighetto, E. Litopoulou‐Tzanetaki, International Journal of Food Microbiology ProbioticYeast IsolatesFood FermentationFood SpoilageFeta Cheese	2001	103

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