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Publications by Spiros Paramithiotis
The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Related publications
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy
Frontiers in Microbiology
Microbiology
Lactic Acid Bacteria in Philippine Traditional Fermented Foods
Identification of Lactic Acid Bacteria in Traditional Fermented Rejang Shoot 'Lemea'
Hydrogen Peroxide Formation and Catalase Activity in the Lactic Acid Bacteria
Journal of General Microbiology
Glucose Consumption and Lactic Acid Formation in Millet Sourdough Fermented With Different Strains of Lactic Acid Bacteria
Journal of Microbiology, Biotechnology and Food Sciences
Biotechnology
Molecular Biology
Microbiology
Food Science
Studies on the Phosphotransacetylase of Lactic Acid Bacteria. IV. : Distribution of Phosphotransacetylase in Lactic Acid Bacteria
Yakugaku Zasshi
Pharmacology
Pharmaceutical Science
Identification and Characterisation of Lactic Acid Bacteria Isolated From Traditional Urfa Cheese
International Journal of Dairy Technology
Bioengineering
Process Chemistry
Technology
Food Science
Isolation and Identification of Lactic Acid and Non-Acid Lactic Bacteria From Dgu of Western Africa Traditional Fermented Millet-Based Food
African Journal of Microbiology Research
Characterization of Lactic Acid Bacteria Isolated From a Traditional Pasta Filata Cheese
Italian Journal of Food Safety
Food Science
