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AIMS Microbiology|July 12, 2019
Lactic acid bacteria as starter cultures: An update in their metabolism and geneticsThomas Bintsis
AIMS Microbiology|July 12, 2019
Microbial pollution and food safetyThomas Bintsis
AIMS Microbiology|January 24, 2022
Yeasts in different types of cheeseThomas Bintsis
AIMS Microbiology|July 12, 2019
Foodborne pathogensThomas Bintsis
Journal of the Science of Food and Agriculture|January 19, 2018
Existing and potential applications of ultraviolet light in the food industry - a critical reviewThomas Bintsis, Evanthia Litopoulou-Tzanetaki, Richard K Robinson
Journal of Dairy Science|May 11, 2026
Camel Milk Incorporation Modifies Protein Network Development, Proteolysis, and Flavor Compound Formation in Low-Fat Feta-Type CheeseAbdelmoneim H Ali, Gafar Bamigbade, Athira Subhash, et al.
Frontiers in Nutrition|October 27, 2025
Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysisArghya Mukherjee, Dominic N Farsi, Enriqueta Garcia-Gutierrez, et al.
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