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N. Tzanetakis

Observed names: N TZANETAKIS, N Tzanetakis, Nicolaos Tzanetakis, Ν. Μ. Tzanetakis
OpenAlex ID: A5111532346
Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties
2003 · E. Papamanoli, N. Tzanetakis, et al. · Meat Science · 371
Characterization of Micrococcaceae isolated from dry fermented sausage
2002 · E. Papamanoli, P. Kotzekidou, et al. · Food Microbiology · 170
Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts
2000 · V Xanthopoulos, E Litopoulou-Tzanetaki, et al. · Food Microbiology · 160
Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei
2003 · E Kristo, C.G Biliaderis, et al. · International Dairy Journal · 136
Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology
2003 · E. Kristo, C.G. Biliaderis, et al. · Food Chemistry · 128
Antifungal activity of non-starter lactic acid bacteria isolates from dairy products
2009 · K. Voulgari, M. Hatzikamari, et al. · Food Control · 122
Effect of the type of lactic starter on microbiologicalchemical and sensory characteristics of Feta cheese
1993 · E. Litopoulou-Tzanetaki, N. Tzanetakis, et al. · Food Microbiology · 116
Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products
2000 · C. Andrighetto, E. Psomas, et al. · Letters in Applied Microbiology · 115
Microbiological characteristics of Batzos, a traditional Greek cheese from raw goat's milk
2003 · L Psoni, N Tzanetakis, et al. · Food Microbiology · 110
Some probiotic properties of yeast isolates from infant faeces and Feta cheese
2001 · E Psomas, C Andrighetto, et al. · International Journal of Food Microbiology · 106
Microbiological study of white-brined cheese made from raw goat milk
1992 · E. Litopoulou-Tzanetaki, N. Tzanetakis · Food Microbiology · 98
Assimilation of Cholesterol by Yeast Strains Isolated from Infant Feces and Feta Cheese
2003 · E.I. Psomas, D.J. Fletouris, et al. · Journal of Dairy Science · 87
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Microbiological characteristics of Anevato: a traditional Greek cheese
1999 · M. Hatzikamari, E. Litopoulou-Tzanetaki, et al. · Journal of Applied Microbiology · 85
Teleme Cheese from Deep-Frozen Curd
1981 · E. Alichanidis, A. Polychroniadou, et al. · Journal of Dairy Science · 73
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Genotypic and phenotypic heterogeneity in Enterococcus isolates from Batzos, a raw goat milk cheese
2006 · L. Psoni, C. Kotzamanides, et al. · International Journal of Food Microbiology · 71
Microbiology of “Orinotyri”, a ewe's milk cheese from the Greek mountains
2001 · K. Prodromou, P. Thasitou, et al. · Food Microbiology · 64
Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese
2007 · L. Psoni, C. Kotzamanidis, et al. · International Journal of Food Microbiology · 62
Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening
2000 · V. Xanthopoulos, M. Hatzikamari, et al. · Journal of Applied Microbiology · 56
Changes in the microbiological and chemical characteristics of an artisanal, low‐fat cheese made from raw ovine milk during ripening
2002 · E Nikolaou, N Tzanetakis, et al. · International Journal of Dairy Technology · 54
Changes in the microflora of manouri, a traditional Greek whey cheese, during storage
2001 · K Lioliou, E Litopoulou‐Tzanetaki, et al. · International Journal of Dairy Technology · 51
Occurrence and characterization of Aeromonas hydrophila and Yersinia enterocolitica in minimally processed fresh vegetable salads
2009 · V. Xanthopoulos, N. Tzanetakis, et al. · Food Control · 50
Microbiological study of Manura, a hard cheese made from raw ovine milk in the Greek island Sifnos
2003 · E Gerasi, E Litopoulou‐Tzanetaki, et al. · International Journal of Dairy Technology · 50
The quality of white-brined cheese from goat's milk made with different starters
1995 · N. Tzanetakis, A. Vafopoulou-Mastrojiannaki, et al. · Food Microbiology · 49
Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek Yogurts
2001 · V. Xanthopoulos, D. Petridis, et al. · Journal of Food Science · 48
Characteristics of Batzos cheese made from raw, pasteurized and/or pasteurized standardized goat milk and a native culture
2005 · L. Psoni, N. Tzanetakis, et al. · Food Control · 46
Works count: 50
Citation count: 3,007
H-index: 32
I10-index: 44
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