AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Influence of salting and ripening conditions on the characteristics of a reduced-fat, semi-hard, sheep milk cheese

Foods, 12 (24), 4501. https://10.3390/foods12244501
Sakkas, Lambros, Ekaterini Moschopoulou, Golfo Moatsou

The impact of different inoculation schemes on the microbiota, physicochemical and sensory characteristics of Greek Kopanisti cheese throughout production and ripening

Microorganisms, 11, 66, 2023 (https://doi.org/10.3390/microorganisms11010066)
Microorganisms
Kazou M.A. Gavriil, O. Kalagkatsi, T. Paschos and E. Tsakalidou

Heat treatment of goat milk

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

Yogurt and Health

In: Functional Foods and their Implications for Health Promotion, Zabetakis I., Lordan R., Tsoupras […]
Functional Foods and their Implications for Health Promotion
Aktypis A., Tsakalidou E. and Manolopoulou E.

Omics approaches to assess flavor development in cheese

Foods, 11, 188, 2022 (https://doi.org/10.3390/foods11020188)
Foods
Anastasiou R., M. Kazou, Georgalaki M., Aktypis A., Zoumpopoulou G., and Tsakalidou E.

Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin

International Dairy Journal, 122, 105146, 2021 (https://doi.org/10.1016/j.idairyj.2021.105146)
International Dairy Journal
Moschopoulou E., Dernikos D. and Zoidou E.

Use of sweet sheep buttermilk in the manufacture of reduced-fat sheep milk cheese

International Dairy Journal, 120, 105079, 2021 (https://doi.org/10.1016/j.idairyj.2021.105079)
International Dairy Journal
Sakkas L., Alatini, E. and Moatsou G.

Microbial profile antibacterial properties and chemical composition of raw donkey milk

Animals, 10, 2001, 2020 (https://doi.org/10.3390/ani10112001)
Animals
Massouras T., Bitsi N., Paramithiotis S., Manolopoulou E., Drosinos E.H. and Triantaphyllopoulos K.A.

Microfiltration of ovine and bovine milk: Effect on microbial counts and biochemical characteristics

Foods, 9, 284, 2020 (https://doi.org/10.3390/foods9030284)
Foods
Panopoulos G, Moatsou G, Psychogyiopoulou C. and Moschopoulou E.

Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage

Small Ruminant Research, 167, 32-38, 2018 (https://doi.org/10.1016/j.smallrumres.2018.07.016)
Small Ruminant Research
Aktypis A., Christodoulou D., Manolopoulou E., Georgala A., Daferera D. and Polysiou M.

2nd publication test

Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots […]
Ανάβαση
1st Hellenic Conference Entomology

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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