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AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Asprosin exerts pro-inflammatory effects in THP-1 macrophages mediated via the toll-like receptor 4 (TLR4) pathway

Pancreatic Cancer Prognosis, Malnutrition Risk, and Quality of Life: A Cross-Sectional Study

The Impact of Nutritional and Lifestyle Changes on Body Weight, Body Composition and Cardiometabolic Risk Factors in Children and Adolescents during the Pandemic of COVID-19: A Systematic Review

Associations of dietary patterns with blood pressure and markers of subclinical arterial damage in adults with risk factors for cardiovascular disease

Nitrite and nitrate intake from processed meat is associated with elevated Diastolic Blood Pressure (DBP)

Determination of saffron (Crocus sativus L.) components in crude plant extract using high-performance liquid chromatography-UV-visible photodiode-array detection-mass spectrometry

SPME-GC-MS and FTIR-ATR spectroscopic study as a tool for unifloral common greek honeys’ botanical origin identification

Botanical origin discrimination of Greek honeys: Physicochemical parameters vs Raman spectroscopy

GC-MS, FTIR and Raman spectroscopic analysis of fatty acids of Pistacia vera (Greek variety “Aegina”) oils from two consecutive harvest periods and their chemometric differentiation of oils quality

Free fatty acid profiling of Greek yogurt by liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis

Targeted and Suspect Fatty Acid Profiling of Royal Jelly by Liquid Chromatography-High Resolution Mass Spectrometry

An Improved Biomimetic Formal Synthesis of Abyssomicin C and atrop-Abyssomicin

Discovery of Small-Molecule Inhibitors of Receptor Activator of NF-κB Ligand (RANKL)

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

Heat treatment of goat milk

Yogurt and Health

Omics approaches to assess flavor development in cheese

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

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

Microbial profile antibacterial properties and chemical composition of raw donkey milk

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

Greek Graviera cheese assessment through elemental metabolomics—implications for authentication, safety and nutrition

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

Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products

Effect of Cultivar and Geographical Origin on the Volatile Composition of Greek Monovarietal Extra Virgin Olive Oils

Gas Chromatography-Mass Spectrometry-Based Metabolite Profiling for the Assessment of Freshness in Gilthead Sea Bream (Sparus Aurata)

The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems

Investigation of Anthocyanins Stability from Pomegranate Juice (Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process

High internal phase emulsions and edible films with high methoxyl pectin and pea protein isolate or sodium caseinate

Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt

Sensory Characteristics and Iron Dialyzability of Gluten-Free Bread Fortified with Iron

Eating Habits of University Students Living at, or Away from Home in Greece

2nd publication test

1st test publication for today

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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