Search Results - "Vafopoulou, A"

Protease, peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine by Bintsis, T., Vafopoulou‐Mastrojiannaki, A., Litopoulou‐Tzanetaki, E., Robinson, R.K.

“…Aims: The study of peptidase, esterase and caseinolytic activity of Lactobacillus paracasei subsp. paracasei, Debaryomyces hansenii and Sacchromyces cerevisiae…”
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Purification and partial characterization of a tripeptidase from Pediococcus pentosaceus K9.2 by Simitsopoulou, M, Vafopoulou, A, Choli-Papadopoulou, T, Alichanidis, E

“…A tripeptidase was purified from the cytoplasm of Pediococcus pentosaceus K9.2 by anion-exchange chromatography, gel filtration chromatography, and…”
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Protein characterization of Roditis Greek grape variety and Sauvignon blanc and changes in certain nitrogen compounds during alcoholic fermentation by Z. G. Nakopoulou, Anna Mastrogiannaki-Vafopoulou, Evangelos H. Soufleros

“…Must and wine samples of the Greek grape variety Roditis and the French one Sauvignon blanc were analysed in order to obtain further knowledge of the protein…”
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Esterase activities of cell‐free extracts from ‘wild’ strains of leuconostocs and heterofermentative lactobacilli isolated from traditional Greek cheese by Vafopoulou‐Mastrojiannaki, A., Litopoulou‐Tzanetaki, E., Tzanetakis, N.

“…Cell‐free extracts from strains of leuconostocs and heterofermentative lactobacilli were tested for esterase activities using synthetic substrates. Results…”
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The quality of white-brined cheese from goat's milk made with different starters by Tzanetakis, N., Vafopoulou-Mastrojiannaki, A., Litopoulou-Tzanetaki, E.

“…Microbiological assessment, biochemical studies and organoleptical evaluation of cheese made from pasteurized goat's milk with four different starter cultures…”
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Identification of peptides in traditional and probiotic sheep milk yoghurt with angiotensin I-converting enzyme (ACE)-inhibitory activity by Papadimitriou, Christos G., Vafopoulou-Mastrojiannaki, Anna, Silva, Sofia Vieira, Gomes, Ana-Maria, Malcata, Francisco Xavier, Alichanidis, Efstathios

“…Two sets of traditional Greek sheep milk yoghurt were produced: the first one (YC) using normal yoghurt culture ( Lactobacillus delbrueckii subsp. bulgaricus…”
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