Thomas Bintsis
Thessaloniki, ESYE12, Greece
Last Updated: 09/26/2026
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Found 9 publications
Mapping fermented foods across Europe: insights from the PIMENTO COST action.
Journal: Food research international (Ottawa, Ont.)
Published: March 19, 2026
Camel Milk Incorporation Modifies Protein Network Development, Proteolysis, and Flavor Compound Formation in Low-Fat Feta-Type Cheese.
Journal: Journal of dairy science
Published: March 02, 2026
Camel milk incorporation modifies protein network development, proteolysis, and flavor compound formation in low-fat feta-type cheese.
Journal: Journal of dairy science
Published: March 02, 2026
Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis.
Journal: Frontiers in nutrition
Published: July 18, 2025
Editorial: Microbial communities in fermented products: current knowledge and future prospects.
Journal: Frontiers in microbiology
Published: March 28, 2024
Lactic acid bacteria as starter cultures: An update in their metabolism and genetics.
Journal: AIMS microbiology
Published: August 27, 2018
Showing 1-9 of 9
Last Updated: 09/26/2026