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Golfo Moatsou

10PUBLICATIONS

4CO-AUTHORS

Food technologyFood packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Animal protection (incl. pests and pathogens)Food chemistry and food sensory science

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Publications (10)

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|Apr 13, 2024

Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products.

Golfo Moatsou

|Dec 23, 2023

Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese.

Lambros Sakkas, Ekaterini Moschopoulou, Golfo Moatsou

|Oct 28, 2023

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream.

Lambros Sakkas, Marianna Karela, Evangelia Zoidou

|Dec 23, 2022

Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey.

Stavros Karastamatis, Evangelia Zoidou, Golfo Moatsou

|Jul 27, 2022

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities.

Lambros Sakkas, Eleni Lekaki, Golfo Moatsou

|Feb 15, 2022

Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream.

Lambros Sakkas, Vasiliki Evageliou, Panagiotis E Igoumenidis

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Frequent Collaborators

6 joint publications

Ekaterini Moschopoulou

4 joint publications

Lambros Sakkas

1 joint publications

Sofia Lepesioti

1 joint publications

Panagiotis E Igoumenidis

Frequent Collaborators

6 joint publications

Ekaterini Moschopoulou

4 joint publications

Lambros Sakkas

1 joint publications

Sofia Lepesioti

1 joint publications

Panagiotis E Igoumenidis

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