Efthymia Kondyli - Concepedia

Author

Efthymia Kondyli

National Agricultural Research Foundation ORCID

Also Known As

E KONDYLI, E Kondyli, E. Kondyli, Efthymia Kondyli

Publications

1.7K

Citations

H-Index

Concepts

All Affiliations

National Agricultural Research Foundation University of Ioannina Agricultural University of Athens Aristotle University of Thessaloniki

About

Efthymia Kondyli is an author at National Agricultural Research Foundation specializing in health sciences, food technology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	22	28	1.1K
2	Education	4	4	218
3	Medicine	4	4	124
4	Engineering	3	3	129
5	Business	1	1	20

Efthymia Kondyli

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk: chemical and sensorial aspects Theodora Moyssiadi, Anastasia V. Badeka, Efthymia Kondyli, International Dairy Journal Food ChemistryMaterials ScienceLight TransmittanceSensorial AspectsFood Packaging	2003	99
Variations of vitamin and mineral contents in raw goat milk of the indigenous Greek breed during lactation Efthymia Kondyli, M.C Katsiari, L.P. Voutsinas Food Chemistry Animal PhysiologyNutritionCaprineFertilityLactation	2005	93
Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture Efthymia Kondyli, M.C Katsiari, Theofilos MASOURAS, Food Chemistry Food ChemistryNutritionVolatile CompoundsLow-fat Feta-type CheeseFood Analysis	2002	88
Chemical composition and microbiological quality of ewe and goat milk of native Greek breeds Efthymia Kondyli, Christos Svarnas, John Samelis, Small Ruminant Research NutritionCaprineMicrobiological QualityAnimal ScienceChemical Composition	2011	87
Manufacture of yoghurt from stored frozen sheep’s milk M.C Katsiari, L.P. Voutsinas, Efthymia Kondyli Food Chemistry BiomanufacturingAnimal ScienceAnimal NutritionBiotechnologyFrozen Sheep ’	2002	82
Shelf life of whole pasteurized milk in Greece: effect of packaging material Panagiota D. Zygoura, Theodora Moyssiadi, Anastasia V. Badeka, Food Chemistry Packaging MaterialShelf LifeFood PackagingFood SpoilageAgricultural Economics	2004	79
Improvement of sensory quality of low-fat Kefalograviera-type cheese with commercial adjunct cultures M.C Katsiari, L.P. Voutsinas, Efthymia Kondyli International Dairy Journal Sensory QualityCommercial Adjunct CulturesFood ProcessingFood QualityFood Technology	2002	72
Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese Alexandra-Maria Michaelidou, M.C Katsiari, Efthymia Kondyli, International Dairy Journal BiomanufacturingEngineeringLow-fat Feta-type CheeseCommercial Adjunct CultureBiotechnology	2003	68
Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese Efthymia Kondyli, Eleni C. Pappa, Christos Svarnas Small Ruminant Research Chemical CompositionFood AnalysisFood ProcessingFood StructureVolatile Fraction	2016	52
Pesticide residues in milk and cheeses from Greece H MALLATOU, Christophoros P. Pappas, Efthymia Kondyli, The Science of The Total Environment Residue (Chemistry)Pesticide-residue AnalysisFood ContaminantToxicologyEnvironmental Toxicology	1997	51

Page 1