Ekaterini Moschopoulou

8PUBLICATIONS
3CO-AUTHORS
Food packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Animal protection (incl. pests and pathogens)Livestock cloningExperimental methods in fluid flow, heat and mass transfer
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Publications (8)

|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

|Oct 23, 2021
Novel Processing Technology of Dairy Products.

Ekaterini Moschopoulou

|Jun 02, 2021
CHEESE and WHEY: The Outcome of Milk Curdling.

Golfo Moatsou, Ekaterini Moschopoulou

|Jan 22, 2021
Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk.

Sofia Lepesioti, Evangelia Zoidou, Dionysia Lioliou

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Frequent Collaborators

6 joint publications

Golfo Moatsou

2 joint publications

Lambros Sakkas

1 joint publications

Sofia Lepesioti