ΓΕΩΠΟΝΙΚΟ
ΠΑΝΕΠΙΣΤΗΜΙΟ ΑΘΗΝΩΝ
Τμήμα Επιστήμης Τροφίμων
& Διατροφής του Ανθρώπου

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

Antioxidants, 12(2), 500, 2023 (doi: 10.3390/antiox12020500)
Antioxidants
Kandyliari, A.; Potsaki, P.;, Bousdouni, P.; Kaloteraki, C.; Christofilea, M.; Almpounioti, K.; Moutsou, A.; Fasoulis, C.K.; Polychronis, L.V.; Gkalpinos, V.K.; Tzakos, A.G.; Koutelidakis, A.E.

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

Foods, 9, 2020 (doi:10.3390/foods9020190)
Foods
Kandyliari, A.; Mallouchos, A.; Papandroulakis, N.; Golla, J.P.; Lam, T.T.; Sakellari, A.; Karavoltsos, S.; Vasiliou, V.; Kapsokefalou, M.

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

Chemosensors, 11, 2023 (doi:10.3390/chemosensors11020080)
Chemosensors
Mikrou, T.; Litsa, M.; Papantoni, A.; Kapsokefalou, M.; Gardeli, C.; Mallouchos, A.

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

Foods, 9, 2020 (doi:10.3390/foods9040464)
Foods
Mallouchos, A.; Mikrou, T.; Gardeli, C.

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

Applied Sciences, 12, 2022 (doi:10.3390/app12020908)
Applied Sciences
Vlassopoulos, A.; Mikrou, T.; Papantoni, A.; Papadopoulos, G.; Kapsokefalou, M.; Mallouchos, A.; Gardeli, C.

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

Medicines, 6, 90, 2019 (doi:10.3390/medicines6030090)
Medicines
Gardeli, C.; Varela, K.; Krokida, E.; Mallouchos, A.

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

Food Hydrocolloids,108605, 2023 (https://doi.org/10.1016/j.foodhyd.2023.108605)
Food Hydrocolloids
Zioga, M.; Papantonopoulou, G.; Evageliou, V.

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

Food Chemistry, 281, 2019 (https://doi.org/10.1016/j.foodchem.2018.12.105)
Food Chemistry
Evageliou, V.; Panagopoulou, E.; Mandala, I.

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

Food Chemistry,102, 309–316, 2007 (doi:10.1016/j.foodchem.2006.05.022)
Food Chemistry
Kiskini, A.; Argiri, K.; Kalogeropoulos, M.; Komaitis, M.; Kostaropoulos, A.; Mandala, I.; Kapsokefalou, M.

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

Appetite, 49, 169–176, 2007 (doi:10.1016/j.appet.2007.01.008)
Appetite
Papadaki, A.; Hondros, G.; A. Scott, J.; Kapsokefalou, M.

NEWSLETTER

Το Τμήμα Επιστήμης Τροφίμων και Διατροφής του Ανθρώπου - ΕΤΔΑ (Μετονομασθέν Τμήμα Επιστήμης και Τεχνολογίας Τροφίμων, ΠΔ 80/27/5/13, ΦΕΚ Α119 28/5/13) προσφέρει στους φοιτητές του το επιστημονικό υπόβαθρο για την ορθολογική αντιμετώπιση επιστημονικών και τεχνολογικών θεμάτων που σχετίζονται με τον τομέα των τροφίμων.
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