AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Microorganisms, 10(11), 2251, 2022 (https://doi.org/10.3390/microorganisms10112251)

Foods, 11(19), 3106, 2022 (https://doi.org/10.3390/foods11193106)

Foods, 11(18), 2855, 2022 (https://doi.org/10.3390/foods11182855)

Frontiers in Microbiology, 12, 678356, 2021 (https://doi.org/10.3389/fmicb.2021.678356)

Food Microbiology, 74, 21-33, 2018 (https://doi.org/10.1016/j.fm.2018.02.005)

FEMS Microbiology Letters, 367, fnaa063, 2020 (https://doi.org/10.1093/femsle/fnaa063)

Carbon Resources Conversion, 4, 61-75, 2021 (https://doi.org/10.1016/j.crcon.2020.12.006)

International Journal of Molecular Sciences, 24, 714, 2023 (https://doi.org/10.3390/ijms24010714)

International Journal of Food Microbiology, 398, 110226, 2023 (https://doi.org/10.1016/j.ijfoodmicro.2023.110226)

 Food Microbiology, 111, 104190, 2023 (https://doi.org/10.1016/j.fm.2022.104190)

International Journal of Food Microbiology, 385, 109983, 2023 (https://doi.org/10.1016/j.ijfoodmicro.2022.109983)

Food Research International, 156, 111118, 2022 (https://doi.org/10.1016/j.foodres.2022.111118)

Microbiology Spectrum, 9(3), 2021 (https://doi.org/10.1128/Spectrum.01377-21)

Foods, 9(11), 1603, 2020 (https://doi.org/10.3390/foods9111603)

Microorganisms, 9(4), 671, 2021 (doi: 10.3390/microorganisms9040671)

Foods, 9(3), 253, 2020 (https://doi.org/10.3390/foods9030253)

Microorganisms, 10(5), 1073, 2022 (https://doi.org/10.3390/microorganisms10051073)

Data in Brief, 38, 107437, 2021 (https://doi.org/10.1016/j.dib.2021.107437)

Data in Brief, 25, 104282, 2019 (https://doi.org/10.1016/j.dib.2019.104282)

Plants, 10(8), 1556, 2021 (https://doi.org/10.3390/plants10081556)

Beverages, 7(2), 27, 2021 (https://doi.org/10.3390/beverages7020027)

OENO One, 55(1), 2021 (https://doi.org/10.20870/oeno-one.2021.55.1.4558)

Beverages, 7(2), 19, 2021 (https://doi.org/10.3390/beverages7020019)

Fermentation, 8(10), 539, 2022 (https://doi.org/10.3390/fermentation8100539)

OENO One, 55(3), 2021 (https://doi.org/10.20870/oeno-one.2021.55.3.4706)

Applied Sciences, 12(11), 5722, 2022, (https://doi.org/10.3390/app12115722)

Applied Sciences,12(3), 1405, 2022 (https://doi.org/10.3390/app12031405)

Applied Sciences, 12(8), 3834, 2022 (https://doi.org/10.3390/app12083834)

Journal of Agricultural and Food Chemistry, 71(6), 2952–2963, 2023 (https://doi.org/10.1021/acs.jafc.2c07325)

Foods, 12(9), 1809, 2023 (https://doi.org/10.3390/foods12091809)

Bioresource Technology, In Press, (https://doi.org/10.1016/j.biortech.2023.129077)

Chemical Engineering Journal, 466, 142877, 2023 (https://doi.org/10.1016/j.cej.2023.142877)

Bioresource Technology, 348, 126295, 2022 (https://doi.org/10.1016/j.biortech.2021.126295)

Scientific Reports, 12, 6935, 2022 (https://doi.org/10.1038/s41598-022-10913-6)

Food Hydrocolloids, 137(4), 108412, 2022 (https://doi.org/10.1016/j.foodhyd.2022.108412)

Science of the Total Environment, 806, 150594, 2022 (https://doi.org/10.1016/j.scitotenv.2021.150594)

Current Opinion in Environmental Science & Health, 21, 100244, 2021 (https://doi.org/10.1016/j.coesh.2021.100244)

Journal of Food Science, 86, 2172–2193, 2021 (https://doi.org/10.1111/1750-3841.15770)

Journal of Food Engineering, 69(3), 307-316, 2005 (https://doi.org/10.1016/j.jfoodeng.2004.08.021)

BMC Medical Research Methodology, 19, 2017 (https://doi.org/10.1186/s12874-018-0655-y)

Nutrition, Metabolism and Cardiovascular Diseases, 32(8), 1811-1818, 2022 (https://doi.org/10.1016/j.numecd.2022.05.010)

European Journal of Preventive Cardiology26(18), 1957-1967, 2019 (https://doi.org/10.1177/2047487319866023)

Metabolites, 12, 1180, 2020 (https://doi.org/10.3390/metabo12121180)

Nutrients, 14(4), 823, 2022 (https://doi.org/10.3390/nu14040823)

International Journal Molecular Sciences, 24(1), 227, 2023 (https://doi.org/10.3390/ijms24010227)

Nutrients, 14, 442, 2022 (https://doi.org/10.3390/nu14030442)

Children (Basel), 8(12), 1130, 2021 (https://doi.org/10.3390/children8121130)

Public Health Nutrition, 24(18), 6075-6084, 2021 (doi:10.1017/S1368980021003499)

Clinical Nutrition, 42(5), 784-792, 2023 (https://doi.org/10.1016/j.clnu.2023.03.015)

Journal of Chromatography A, 699 (1-2), 1995 (DOI: 10.1016/0021-9673(95)00044-N)

Applied Sciences (Switzerland), 11 (7), art. no. 3159, 2021 (DOI: 10.3390/app11073159)

Journal of the Science of Food and Agriculture, 101(8), 2021 (doi 10.1002/jsfa.10961)

Food Research International, 148, 110590, 2021 (https://doi.org/10.1016/j.foodres.2021.110590)

Food Research International, 160, 111751, 2022 (https://doi.org/10.1016/j.foodres.2022.111751)

Biomolecules, 13(3), 424, 2023 (https://doi.org/10.3390/biom13030424)

European Journal of Organic Chemistry, 29, 4547-4557, 2020 (https://doi.org/10.1002/ejoc.202000671)

Journal of Medicinal Chemistry, 63(20), 12043-12059, 2020 (https://doi.org/10.1021/acs.jmedchem.0c01316)

Microorganisms, 11, 66, 2023 (https://doi.org/10.3390/microorganisms11010066)

International Dairy Journal, 139, 105569, 2023 (https://doi.org/10.1016/j.idairyj.2022.105569)

Foods, 11, 188, 2022 (https://doi.org/10.3390/foods11020188)

International Dairy Journal, 122, 105146, 2021 (https://doi.org/10.1016/j.idairyj.2021.105146)

International Dairy Journal, 120, 105079, 2021 (https://doi.org/10.1016/j.idairyj.2021.105079)

Animals, 10, 2001, 2020 (https://doi.org/10.3390/ani10112001)

Foods, 9, 284, 2020 (https://doi.org/10.3390/foods9030284)

Molecules, 24, 670, 2019 (https://doi.org/10.3390/molecules24040670)

Small Ruminant Research, 167, 32-38, 2018 (https://doi.org/10.1016/j.smallrumres.2018.07.016)

Antioxidants, 12(2), 500, 2023 (doi: 10.3390/antiox12020500)

Foods, 9, 2020 (doi:10.3390/foods9020190)

Chemosensors, 11, 2023 (doi:10.3390/chemosensors11020080)

Foods, 9, 2020 (doi:10.3390/foods9040464)

Applied Sciences, 12, 2022 (doi:10.3390/app12020908)

Medicines, 6, 90, 2019 (doi:10.3390/medicines6030090)

Food Hydrocolloids, 108605, 2023 (https://doi.org/10.1016/j.foodhyd.2023.108605)

Food Chemistry, 281, 2019 (https://doi.org/10.1016/j.foodchem.2018.12.105)

Food Chemistry, 102, 309–316, 2007 (doi:10.1016/j.foodchem.2006.05.022)

Appetite, 49, 169–176, 2007 (doi:10.1016/j.appet.2007.01.008)

Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots in a piece of classical Latin literature from 45 BC, making it over 2000 years old. Richard McClintock, a Latin professor at Hampden-Sydney College in Virginia, looked up one of the more obscure Latin words, consectetur, from a Lorem Ipsum passage, and going through the cites of the word in classical literature, discovered the undoubtable source. Lorem Ipsum comes from sections 1.10.32 and 1.10.33 of "de Finibus Bonorum et Malorum" (The Extremes of Good and Evil) by Cicero, written in 45 BC. This book is a treatise on the theory of ethics, very popular during the Renaissance. The first line of Lorem Ipsum, "Lorem ipsum dolor sit amet..", comes from a line in section 1.10.32.

The standard chunk of Lorem Ipsum used since the 1500s is reproduced below for those interested. Sections 1.10.32 and 1.10.33 from "de Finibus Bonorum et Malorum" by Cicero are also reproduced in their exact original form, accompanied by English versions from the 1914 translation by H. Rackham.

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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