Niki Alexi

8PUBLICATIONS
16CO-AUTHORS
Food packaging, preservation and processingCrop and pasture improvement (incl. selection and breeding)Creative arts, media and communication curriculum and pedagogyFood chemistry and food sensory scienceFish physiology and genetics
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Publications (8)

|Jan 15, 2026
Cross-Cultural Potential of Mild Fish Fillets Preservation Treatment-Based on Consumer Acceptance of Sensory Characteristics.

Evgenia Basdeki, Jonas Yde Junge, Mette Hadberg Løbner

|Aug 06, 2025
Preservation of Monkfish (Lophius piscatorius) Fillets Through Dry-Aging and Impact of Processing on the Quality and Shelf Life When Compared to Fresh Fillets.

Kristian Key Milan Thamsborg, Glenn Birksø Hjorth Andersen, Konstantina Sfyra

|Apr 16, 2025
Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters.

Marloes D Schimmel, Jonas Yde Junge, Niki Alexi

|Dec 23, 2023
Cadaverine as a Potential Spoilage Indicator in Skin-Packed Beef and Modified-Atmosphere-Packed Beef.

Kristian Key Milan Thamsborg, Birgitte Winther Lund, Derek Victor Byrne

|Oct 14, 2023
Using Workshops to Engage Key Stage Three Children in Disposing Food Packaging Sustainably.

Victoria Norton, Niki Alexi, Stella Lignou

|Jul 27, 2022
Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension.

Niki Alexi, Konstantina Sfyra, Eugenia Basdeki

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Frequent Collaborators

2 joint publications

Konstantina Sfyra

2 joint publications

Theofania Tsironi

2 joint publications

Jørgen Johannes Leisner

2 joint publications

Jonas Yde Junge