Lambros Sakkas

4PUBLICATIONS
3CO-AUTHORS
Food 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 (4)

|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

|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

4 joint publications

Golfo Moatsou

2 joint publications

Ekaterini Moschopoulou

1 joint publications

Panagiotis E Igoumenidis