Ekaterini Moschopoulou

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 10

Top Topics

Binding Protein

Magnetic Resonance

Top Venues

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Lambros Sakkas, Ekaterini Moschopoulou, Golfo Moatsou
Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese. Foods (Basel, Switzerland) 12 (24) (2023)
Lambros Sakkas, Ekaterini Moschopoulou, Golfo Moatsou
Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese. Foods (Basel, Switzerland) 12 (24) (2023)
Lambros Sakkas, Marianna Karela, Evangelia Zoidou, Golfo Moatsou, Ekaterini Moschopoulou
Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream. Foods (Basel, Switzerland) 12 (20) (2023)
Stavros Karastamatis, Evangelia Zoidou, Golfo Moatsou, Ekaterini Moschopoulou
Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey. Foods (Basel, Switzerland) 11 (24) (2022)
Stavros Karastamatis, Evangelia Zoidou, Golfo Moatsou, Ekaterini Moschopoulou
Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey. Foods (Basel, Switzerland) 11 (24) (2022)
Sofia Lepesioti, Evangelia Zoidou, Dionysia Lioliou, Ekaterini Moschopoulou, Golfo Moatsou
Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk. Foods (Basel, Switzerland) 10 (1) (2021)
Ekaterini Moschopoulou
Novel Processing Technology of Dairy Products. Foods (Basel, Switzerland) 10 (10) (2021)
Golfo Moatsou, Ekaterini Moschopoulou
CHEESE and WHEY: The Outcome of Milk Curdling. Foods (Basel, Switzerland) 10 (5) (2021)
George Panopoulos, Golfo Moatsou, Chrysanthi Psychogyiopoulou, Ekaterini Moschopoulou
Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics. Foods (Basel, Switzerland) 9 (3) (2020)
Stelios Kaminarides, Ekaterini Moschopoulou, Fotini Karali
Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese. Foods (Basel, Switzerland) 8 (7) (2019)