Despina Bozoudi - Concepedia

Author

Despina Bozoudi

Aristotle University of Thessaloniki ORCID

Also Known As

Despina Bozoudi

Publications

387

Citations

H-Index

Concepts

All Affiliations

Aristotle University of Thessaloniki Cyprus University of Technology University of Verona National Agricultural Research Foundation

About

Despina Bozoudi is an author at Aristotle University of Thessaloniki specializing in microbiology, food microbiology, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	136
2	Medicine	4	4	202
3	Public Health	2	2	73
4	Engineering	1	1	117
5	Biology	1	1	117

Despina Bozoudi

Publications

357

Citations

H-Index

Page 1

	Year	Citations
The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector Despina Bozoudi, Dimitrios Tsaltas Fermentation EngineeringFungal Cell BiologyVitivinicultural SectorMalariaPlant Pathology	2018	117
Raw donkey milk as a source of Enterococcus diversity: Assessment of their technological properties and safety characteristics Maria Aspri, Despina Bozoudi, Dimitris Tsaltas, Food Control Safety CharacteristicsMicrobial ContaminationRaw Donkey MilkEnterococcus DiversityFood Microbiology	2016	58
A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas Despina Bozoudi, Charalampos Kotzamanidis, Magdalini Hatzikamari, International Journal of Food Microbiology Food SpoilageLactic Acid BacteriaBiotechnologyDifferent Mountainous AreasFood Microbiology	2015	37
Assessment of microbial diversity of the dominant microbiota in fresh and mature PDO Feta cheese made at three mountainous areas of Greece Despina Bozoudi, Sandra Torriani, E. Litopoulou‐Tzanetaki LWT Microbial DiversityMicrobial ContaminationMountainous AreasFood MicrobiologyMicrobial Ecology	2016	36
Compositional characteristics and volatile organic compounds of traditional <scp>PDO</scp> Feta cheese made in two different mountainous areas of Greece Despina Bozoudi, Efthymia Kondyli, Salvatore Claps, International Journal of Dairy Technology Food ChemistryCompositional CharacteristicsBulk ForageFood FermentationIn Vitro Fermentation	2018	34
Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties Dimitrios A. Anagnostopoulos, Despina Bozoudi, Dimitrios Tsaltas Fermentation Pathogen DetectionFood AnalysisτAble OliveProbioticLab Isolates	2018	32
Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies Panagiota Tsafrakidou, Despina Bozoudi, Sofia Pavlidou, LWT BiomanufacturingFood FermentationGenotypic CharacterizationLactic Acid BacteriaBiotechnology	2016	17
“Graviera Naxou and Graviera Kritis Greek PDO cheeses: Discrimination based on microbiological and physicochemical criteria and volatile organic compounds profile” Despina Bozoudi, Sofia Pavlidou, Charalampos Kotzamanidis, Small Ruminant Research Food Chemistry“ Graviera NaxouFood AnalysisFood ContaminantFood Microbiology	2016	16
Differentiation of Lactococci from 2 Greek Cheeses with Protected Designation of Origin by Phenotypic Criteria and RAPD‐PCR Sofia Pavlidou, Despina Bozoudi, Magdalini Hatzikamari, Journal of Food Science	2011	10

Page 1