| Microbiological quality of white‐brined cheeses: A review T Bintsis, P Papademas International Journal of Dairy Technology 55 (3), 113-120, 2002 | 159 | 2002 |
| Review on non-dairy probiotics and their use in non-dairy based products M Aspri, P Papademas, D Tsaltas Fermentation 6 (1), 30, 2020 | 142 | 2020 |
| Covid-19 pandemic effects on food safety-Multi-country survey study I Djekic, A Nikolić, M Uzunović, A Marijke, A Liu, J Han, M Brnčić, ... Food control 122, 107800, 2021 | 129 | 2021 |
| Food safety management systems (FSMS) in the dairy industry: A review P Papademas, T Bintsis International journal of dairy technology 63 (4), 489-503, 2010 | 124 | 2010 |
| Donkey milk: An overview on functionality, technology, and future prospects M Aspri, N Economou, P Papademas Food reviews international 33 (3), 316-333, 2017 | 112 | 2017 |
| Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese M Aspri, PM O'Connor, D Field, PD Cotter, P Ross, C Hill, P Papademas International Dairy Journal 73, 1-9, 2017 | 100 | 2017 |
| Technological utilization of whey towards sustainable exploitation P Papademas, P Kotsaki J. Adv. Dairy Res 7 (4), 231, 2019 | 85 | 2019 |
| Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion M Aspri, G Leni, G Galaverna, P Papademas Food Chemistry 268, 476-484, 2018 | 83 | 2018 |
| Halloumi cheese: the product and its characteristics P Papademas, RK Robinson International Journal of Dairy Technology 51 (3), 98-103, 1998 | 82 | 1998 |
| A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine Halloumi cheese P Papademas, RK Robinson International Dairy Journal 10 (11), 761-768, 2000 | 69 | 2000 |
| Donkey milk as a supplement in infant formula: Benefits and technological challenges K Souroullas, M Aspri, P Papademas Food Research International 109, 416-425, 2018 | 66 | 2018 |
| Assessment of donkey milk chemical, microbiological and sensory attributes in Greece and Cyprus E Malissiova, G Arsenos, P Papademas, D Fletouris, A Manouras, M Aspri, ... International Journal of Dairy Technology 69 (1), 143-146, 2016 | 64 | 2016 |
| Raw donkey milk as a source of Enterococcus diversity: Assessment of their technological properties and safety characteristics M Aspri, D Bozoudi, D Tsaltas, C Hill, P Papademas Food Control 73, 81-90, 2017 | 61 | 2017 |
| Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin MT Osorio, A Koidis, P Papademas International Journal of Dairy Technology 68 (4), 573-581, 2015 | 54 | 2015 |
| Halloumi cheese P Papademas Brined cheeses, 117-138, 2006 | 41 | 2006 |
| Global cheesemaking technology: cheese quality and characteristics P Papademas, T Bintsis John Wiley & Sons, 2017 | 38 | 2017 |
| Macro-and micronutrients in non-cow milk and products and their impact on human health F Fantuz, E Salimei, P Papademas Non-bovine milk and milk products, 209-261, 2016 | 37 | 2016 |
| Lactobacillus cypricasei sp. nov., isolated from Halloumi cheese. PA Lawson, P Papademas, C Wacher, E Falsen, R Robinson, MD Collins International Journal of Systematic and Evolutionary Microbiology 51 (1), 45-49, 2001 | 36 | 2001 |
| Characterizing Halloumi cheese's bacterial communities through metagenomic analysis E Kamilari, DA Anagnostopoulos, P Papademas, A Kamilaris, D Tsaltas Lwt 126, 109298, 2020 | 35 | 2020 |
| The evolution of fermented milks, from artisanal to industrial products: A critical review T Bintsis, P Papademas Fermentation 8 (12), 679, 2022 | 32 | 2022 |
