| Antifungal activity of non-starter lactic acid bacteria isolates from dairy products K Voulgari, M Hatzikamari, A Delepoglou, P Georgakopoulos, ... Food Control 21 (2), 136-142, 2010 | 165 | 2010 |
| Microbiological characteristics of Anevato: a traditional Greek cheese M Hatzikamari, E Litopoulou‐Tzanetaki, N Tzanetakis Journal of Applied Microbiology 87 (4), 595-601, 1999 | 112 | 1999 |
| A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage A Vasilaki, M Hatzikamari, A Stagkos-Georgiadis, AM Goula, I Mourtzinos Food Chemistry 298, 125080, 2019 | 75 | 2019 |
| Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening V Xanthopoulos, M Hatzikamari, T Adamidis, E Tsakalidou, N Tzanetakis, ... Journal of Applied Microbiology 88 (6), 1056-1064, 2000 | 72 | 2000 |
| Production of hard cheese from caprine milk by the use of two types of probiotic cultures as adjuncts I Kalavrouzioti, M Hatzikamari, E Litopoulou‐Tzanetaki, N Tzanetakis International journal of dairy technology 58 (1), 30-38, 2005 | 54 | 2005 |
| A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different … D Bozoudi, C Kotzamanidis, M Hatzikamari, N Tzanetakis, G Menexes, ... International Journal of Food Microbiology 200, 87-96, 2015 | 49 | 2015 |
| Probiotic and technological properties of enterococci isolates from infants and cheese G Ambadoyiannis, M Hatzikamari, E Litopoulou-Tzanetaki, N Tzanetakis Food Biotechnology 18 (3), 307-325, 2004 | 47 | 2004 |
| Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese S Christaki, T Moschakis, M Hatzikamari, I Mourtzinos Food Control 141, 109190, 2022 | 44 | 2022 |
| Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece D Bozoudi, E Kondyli, S Claps, M Hatzikamari, A Michaelidou, ... International Journal of Dairy Technology 71 (3), 673-682, 2018 | 43 | 2018 |
| Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production M Hatzikamari, DA Kyriakidis, N Tzanetakis, CG Biliaderis, ... European Food Research and Technology 224 (6), 715-723, 2007 | 42 | 2007 |
| Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production M Hatzikamari, M Yiangou, N Tzanetakis, E Litopoulou-Tzanetaki International journal of food microbiology 116 (1), 37-43, 2007 | 40 | 2007 |
| Probiotic and technological properties of facultatively heterofermentative lactobacilli from Greek traditional cheeses G Floros, M Hatzikamari, E Litopoulou-Tzanetaki, N Tzanetakis Food Biotechnology 26 (1), 85-105, 2012 | 31 | 2012 |
| Yeasts of the surface microflora of Feta cheese. N Tzanetakis, M Hatzikamari, E Litopoulou-Tzanetaki | 30 | 1998 |
| Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed E Rizou, N Kalogiouri, M Bisba, A Papadimitriou, G Kyrila, A Lazou, ... European Food Research and Technology 248 (3), 727-739, 2022 | 29 | 2022 |
| Assessment of antioxidant and antibacterial potential of phenolic extracts from post-distillation solid residues of oregano, rosemary, sage, lemon balm, and spearmint E Bouloumpasi, M Hatzikamari, S Christaki, A Lazaridou, P Chatzopoulou, ... Processes 12 (1), 140, 2024 | 28 | 2024 |
| Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine M Dimopoulou, M Hatzikamari, I Masneuf-Pomarede, W Albertin Food Microbiology 78, 155-163, 2019 | 28 | 2019 |
| Emmer-based beverage fortified with fruit juices D Dimitrellou, P Kandylis, E Kokkinomagoulos, M Hatzikamari, ... Applied Sciences 11 (7), 3116, 2021 | 25 | 2021 |
| A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads AS Mygdalia, C Nouska, M Hatzikamari, CG Biliaderis, A Lazaridou Food Research International 159, 111593, 2022 | 24 | 2022 |
| Selection of Dominant NSLAB from a Mature Traditional Cheese According to their Technological Properties and in vitro Intestinal Challenges Z Papanikolaou, M Hatzikamari, P Georgakopoulos, M Yiangou, ... Journal of Food Science 77 (5), M298-M306, 2012 | 24 | 2012 |
| Lactobacillus paracasei subsp. paracasei heterogeneity: the diversity among strains isolated from traditional greek cheeses. V Mama, M Hatzikamari, A Lombardi, N Tzanetakis, ... Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti …, 2002 | 24 | 2002 |
