Dafni Dimakopoulou‐Papazoglou

Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality

Konstantina Zampouni, A. Soniadis, Dafni Dimakopoulou‐Papazoglou et al. · LWT · 2022 · 57 citations · Full text

Food Chemistry, Nutrition, Improved Nutritional Quality +14

Modelling biofilm formation of Salmonella enterica ser. Newport as a function of pH and water activity

Dafni Dimakopoulou‐Papazoglou, Konstantinos Koutsoumanis · Food Microbiology · 2015 · 41 citations · Full text

Biofilms, Water Activity, Engineering +9

Effect of Maltodextrin, Sodium Chloride, and Liquid Smoke on the Mass Transfer Kinetics and Storage Stability of Osmotically Dehydrated Beef Meat

Dafni Dimakopoulou‐Papazoglou, Eugenios Katsanidis · Food and Bioprocess Technology · 2017 · 31 citations

Sodium Chloride, Mass Transfer Kinetics, Meat Packaging +7

Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils

Dafni Dimakopoulou‐Papazoglou, Foteini Giannakaki, Eugenios Katsanidis · Gels · 2023 · 31 citations · Full text

Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters

Dafni Dimakopoulou‐Papazoglou, Eugenios Katsanidis · Food Engineering Reviews · 2019 · 29 citations

Quality Parameters, Food Engineering, Food Processing +5