Golfo Moatsou

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 14

Top Topics

Binding Protein

Angiotensin Converting Enzyme

Top Venues

Foods (Basel, Switzerland)

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

Publications

Golfo Moatsou
Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products. Foods (Basel, Switzerland) 13 (7) (2024)
Golfo Moatsou
Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products. Foods (Basel, Switzerland) 13 (7) (2024)
Golfo Moatsou
Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products. Foods (Basel, Switzerland) 13 (7) (2024)
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)
Lambros Sakkas, Eleni Lekaki, Golfo Moatsou
Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities. Foods (Basel, Switzerland) 11 (14) (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)
Lambros Sakkas, Vasiliki Evageliou, Panagiotis E Igoumenidis, Golfo Moatsou
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. Foods (Basel, Switzerland) 11 (3) (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)
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)
Golfo Moatsou
"Cheese: Technology, Compositional, Physical and Biofunctional Properties:" A Special Issue. Foods (Basel, Switzerland) 8 (10) (2019)