Golfo Moatsou
10PUBLICATIONS
4CO-AUTHORS
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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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