Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’

Proteolysis During Cheese Manufacture and Ripening

Patrick F. Fox · Journal of Dairy Science · 1989 · 592 citations · Full text

Proteolysis in cheese during ripening

Patrick F. Fox, Paul L.H. McSweeney · Food Reviews International · 1996 · 398 citations

Engineering, Biochemistry, Food Structure +9

Biogenic amine production in Feta cheese

Konstantina Valsamaki, Alexandra-Maria Michaelidou, Anna Polychroniadou · Food Chemistry · 2000 · 156 citations

Biogenic Amine Production, Engineering, Biochemical Engineering +3

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

Changes in Numbers and Kinds of Lactic Acid Bacteria in Feta and Teleme, Two Greek Cheeses from Ewes’ Milk

Nikolaos Tzanetakis, E. Litopoulou‐Tzanetaki · Journal of Dairy Science · 1992 · 122 citations · Full text