Publications

DAIRY SCIENCE : 35

Journals of Science Citation Index: 31

1) Roussis I.G., I. Karabalis, C. Papadopoulou and C. Drainas.
Some properties of extracellular lipase from a Pseudomonas fluorescens strain.
Lebensmittel Wissenschaft Technologie -Food Science and Technology, 21, 188-194, 1988.
2) Roussis I.G., E.K. Voudouris and M.G. Kontominas.
Influence of lipolytic and proteolytic Pseudomonas fluorescens strain GR83 on the quality of Feta cheese.
Lebensmittel Wissenschaft Technologie -Food Science and Technology, 21, 131-136, 1988.
3) Roussis I.G., C. Drainas and E. Alichanidis.
Some properties of extracellular protease from a Pseudomonas fluorescens strain.
Lebensmittel Wissenschaft Technologie -Food Science and Technology, 23, 106- 111, 1990.
4) Matselis E. and I.G. Roussis.
Influence of culture conditions and hydrogen peroxide on growth and extracellular enzyme production by Pseudomonas UICD31.
Lebensmittel Wissenschaft Technologie -Food Science and Technology, 25, 433-437, 1992.
5) Konstantinou P. and I.G. Roussis.
Changes in apparent hydrophobicity of Pseudomonas lipases after heat treatments.
International Dairy Journal, 3, 747-753, 1993.
6) Lalos G., L.P. Voutsinas, C.P. Pappas and I.G. Roussis.
Effect of a sub-pasteurization treatment of cold stored ewe’s milk on the quality of Feta cheese.
Milchwissenchaft -Milk Science International, 51(2), 78-82, 1996.
7) Katsiari M.C., L.P. Voutsinas, E. Alichanidis and I.G. Roussis.
Reduction of sodium content in Feta cheese by partial
substitution of NaCl with KCl.
International Dairy Journal 7,465-472, 1997.
8) Katsiari M.C., L.P. Voutsinas, E. Alichanidis and I.G. Roussis.
Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl.
Food Chemistry 61, 63-70, 1998.
9) Matselis E. and I.G. Roussis.
Proteinase and lipase production by Pseudomonas fluorescens. Proteolysis and lipolysis in thermized ewe’s milk.
Food Control, 9, 5, 251-259, 1998.
10) Konstantinou P. and I.G. Roussis.
Some properties of extracellular lipase from Pseudomonas 92.
Milchwissenchaft -Milk Science International, 53 (11), 622-624, 1998.
11) Roussis I.G., E. Matselis, E. Papamichael, M. Sakarellos-Daitsiotis and
M. Triantafyllidou.
Extracellular proteinase and lipase activities of Flavobacterium MTR3.
Milchwissenchaft -Milk Science International, 54 (2), 77-81, 1999.
12) Triantafyllidou M. and I.G. Roussis.
Characterization and heat inactivation of extracellular proteinase from Pseudomonas fluorescens TR2.
Milchwissenchaft -Milk Science International, 54 (6), 316-320, 1999.
13) Triantafyllidou M. and I.G. Roussis.
Changes in the apparent hydrophobicity of Pseudomonas 31 proteinase after heat treatments.
Milchwissenchaft -Milk Science International, 54 (8), 434-435, 1999.
14) Lalos G. and I.G. Roussis.
Quality of a graviera-type cow cheese and a low-fat cow+ewe cheese from raw and refrigerated cow’s milk.
Milchwissenchaft -Milk Science International, 54 (12), 674-676, 1999.
15) Lalos G. and I.G. Roussis.
Quality of kefalograviera and low-fat kefalograviera cheese from raw and refrigerated ewe’s milk.
Milchwissenchaft -Milk Science International, 55 (1), 24-26, 2000.
16) Roussis I.G., C. Alexopoulos, M. Sakarellos-Daitsiotis and M. Triantafyllidou.
Hydrolysis of cheese peptides by extracellular proteinase from Pseudomonas fluorescens TR2.
Milchwissenchaft -Milk Science International, 55 (4), 207-210, 2000.
17) Katsiari M.C., L.P. Voutsinas, E. Alichanidis and I.G. Roussis.
Lipolysis in reduced sodium Kefalograviera cheese made by partial
replacement of NaCl with KCl.
Food Chemistry, 72, 193-197, 2000.
18) Katsiari M.C., L.P. Voutsinas, E. Alichanidis and I.G. Roussis.
Lipolysis in reduced sodium Feta cheese made by partial
substitution of NaCl with KCl.
International Dairy Journal, 10, 369-373, 2000.
19) Katsiari M.C., E. Alichanidis, L.P. Voutsinas and I.G. Roussis.
Proteolysis in reduced sodium Feta cheese made by partial
substitution of NaCl with KCl.
International Dairy Journal, 10, 635-646, 2000.
20) Katsiari M.C., E. Alichanidis, L.P. Voutsinas and I.G. Roussis.
Proteolysis in reduced sodium Kefalograviera cheese made by partial
replacement of NaCl with KCl.
Food Chemistry, 73, 33-45, 2001.
21) Roussis I.G., N.A. Olasupo and P.F. Fox.
Utilization of peptides and amino acids and peptidase activities in proteinase-
negative Lactococcus lactis FH041.
Milchwissenchaft -Milk Science International, 56 (7), 373-376, 2001.
22) Lalos G.T., A.-M. Vlachou, E. Kondyli and I.G. Roussis.
Proteolysis and lipolysis in full-fat and low-fat Kefalograviera cheese from raw
and refrigerated ewe’s milk.
Milchwissenchaft -Milk Science International, 56 (3), 133-136, 2001.
23) Lalos G.T. and I.G. Roussis.
Quality of semi-hard goat cheese from raw and refrigerated milk.
Milchwissenchaft -Milk Science International, 57 (6), 319-321, 2002.
24) Lambropoulos I., V. Igoumenidou, I. Roussou and I.G. Roussis.
Proteolytic activities of Leuconostoc FC9 isolated from Feta cheese.
Milchwissenchaft -Milk Science International, 60 (3), 285-288, 2005.
25) Igoumenidou V., I. Lambropoulos, I. Roussou and I.G. Roussis.
Casein and cheese peptide degradation by Enterococcus durans FC12 isolated
from Feta cheese.
Food Biotechnology, 19 (2), 161-172, 2005.
26) Soulti K. and I.G. Roussis.
Inhibition of butter oxidation by some phenolics.
European Journal of Lipid Science and Technology, 109, 706-709, 2007.
27) Papadopoulou D. and I.G. Roussis.
Inhibition of butter oxidation by N-acetyl-cysteine and glutathione.
European Food Research and Technology, 227, 905-910, 2008.
28) Panagopoulou M.A., Stergiou D.V., Roussis I.G. and M.I. Prodromidis.
Impedimetric biosensor for the assessment of the clothing activity of rennet.
Analytical Chemistry, 82, 8029 - 8636, 2010.
29) Panagopoulou M., Stergiou D.V., Roussis I.G., Panayotou G. andProdromidis M.I.
Kappa-casein based electrochemical and surface plasmon resonance
biosensors for the assessment of the clothing activity of rennet. AnalyticaChimicaActa,
712, 132-137, 2012.
30) Vagenas G. and I.G. Roussis.
Fat-derived volatiles of various products of cows’, ewes’ and goats’ milk.
International Journal of Food Properties (In Press).
31) Vetsika, F., Boukidi, K. and I.G. Roussis.
Gamma-glutamyl-transferase, xanthine oxidase and total free sulphydryls as potential markers for pasteurization treatments in dairy technology.
Journal of Food and Nutrition Research (accepted).

Journals of International Abstracts: 4

1) Kontominas, M. G., I. G. Roussis and I. Chroneos.
Analysis of hard and soft Greek cheeses produced in Epirus.
Chimika Chronika New Series, 17, 131-142, 1988.
2) Schiller-Kolia, C., I. G. Roussis and M. G. Kontominas.
Composition of industrial wheys from feta and kefalograviera cheeses and myzithra serum.
Chimika Chronika New Series, 19, 131-136, 1990.
3) Roussis , I. G., I. Karabalis and C. Sarri.
Gram negative psychrotrophic bacteria in milk of Epirus-Greece.
Chimika Chronika New Series, 20, 75-83, 1991.
4) Roussis, I. G. (Review Article)
Dairy Lactic Bacteria Psysiology and Growth.
Chimika Chronika New Series, 23, 137-153, 1994.