Golfo Moatsou

Affiliations

Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.

ORCID: 0000-0001-5803-0809

Publications (13)

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)

Avec: Lambros Sakkas , Eleni Lekaki , Golfo Moatsou

Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese.

Foods (Basel, Switzerland)

Avec: Lambros Sakkas , Ekaterini Moschopoulou , Golfo Moatsou

Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics.

Foods (Basel, Switzerland)

Avec: George Panopoulos , Golfo Moatsou , Chrysanthi Psychogyiopoulou , Ekaterini Moschopoulou

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)

Avec: Lambros Sakkas , Vasiliki Evageliou , Panagiotis E Igoumenidis , Golfo Moatsou

Set-style yoghurts made from goat milk bases fortified with whey protein concentrates.

The Journal of dairy research

Avec: Evangelia Zoidou , Sofia Theodorou , Ekaterini Moschopoulou , Lambros Sakkas , Georgios Theodorou , Artemi Chatzigeorgiou , Ioannis Politis , Golfo Moatsou

"Cheese: Technology, Compositional, Physical and Biofunctional Properties:" A Special Issue.

Foods (Basel, Switzerland)

Avec: Golfo Moatsou

Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese.

Foods (Basel, Switzerland)

Avec: Golfo Moatsou , Evangelia Zoidou , Evangelia Choundala , Konstantinos Koutsaris , Olga Kopsia , Katerina Thergiaki , Lambros Sakkas

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure.

Foods (Basel, Switzerland)

Avec: Lambros Sakkas , Maria Tzevdou , Evangelia Zoidou , Evangelia Gkotzia , Anastasis Karvounis , Antonia Samara , Petros Taoukis , Golfo Moatsou

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream.

Foods (Basel, Switzerland)

Avec: Lambros Sakkas , Marianna Karela , Evangelia Zoidou , Golfo Moatsou , Ekaterini Moschopoulou

CHEESE and WHEY: The Outcome of Milk Curdling.

Foods (Basel, Switzerland)

Avec: Golfo Moatsou , Ekaterini Moschopoulou

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

Foods (Basel, Switzerland)

Avec: Sofia Lepesioti , Evangelia Zoidou , Dionysia Lioliou , Ekaterini Moschopoulou , Golfo Moatsou

Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey.

Foods (Basel, Switzerland)

Avec: Stavros Karastamatis , Evangelia Zoidou , Golfo Moatsou , Ekaterini Moschopoulou

Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products.

Foods (Basel, Switzerland)

Avec: Golfo Moatsou

Réseau de co-auteurs

Lambros Sakkas 7 collaborations

Ekaterini Moschopoulou 7 collaborations

Evangelia Zoidou 6 collaborations

Eleni Lekaki 1 collaboration

George Panopoulos 1 collaboration

Chrysanthi Psychogyiopoulou 1 collaboration

Vasiliki Evageliou 1 collaboration

Panagiotis E Igoumenidis 1 collaboration

Sofia Theodorou 1 collaboration

Georgios Theodorou 1 collaboration

Artemi Chatzigeorgiou 1 collaboration

Ioannis Politis 1 collaboration

Evangelia Choundala 1 collaboration

Konstantinos Koutsaris 1 collaboration

Olga Kopsia 1 collaboration

Katerina Thergiaki 1 collaboration

Maria Tzevdou 1 collaboration

Evangelia Gkotzia 1 collaboration

Anastasis Karvounis 1 collaboration

Antonia Samara 1 collaboration

Petros Taoukis 1 collaboration

Marianna Karela 1 collaboration

Sofia Lepesioti 1 collaboration

Dionysia Lioliou 1 collaboration

Stavros Karastamatis 1 collaboration