Magdalini Hatzikamari

Author

Aristotle University of Thessaloniki

Also Known As

M HATZIKAMARI, M. Hatzikamari, Magdalini Hatzikamari

Publications

839

Citations

H-Index

Concepts

All Affiliations

Aristotle University of Thessaloniki Federation of Greek Mariculture

About

Magdalini Hatzikamari is an author at Aristotle University of Thessaloniki specializing in health sciences, microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	18	661
2	Medicine	10	11	392
3	Public Health	8	8	234
4	Engineering	2	2	40
5	Allergy	1	1	19

Magdalini Hatzikamari

Publications

826

Citations

H-Index

Page 1

	Year	Citations
Antifungal activity of non-starter lactic acid bacteria isolates from dairy products Konstantina Voulgari, Magdalini Hatzikamari, A. Delepoglou, Food Control ProbioticAntifungal AgentAntimicrobial SusceptibilityAntibioticsAntifungal Activity	2009	118
Microbiological characteristics of Anevato: a traditional Greek cheese Magdalini Hatzikamari, E. Litopoulou‐Tzanetaki, N. Tzanetakis Journal of Applied Microbiology Unicellular OrganismMicrobial ContaminationLactationFood SpoilageLactic Acid Bacteria	1999	84
Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening V. Xanthopoulos, Magdalini Hatzikamari, Trifon Adamidis, Journal of Applied Microbiology Plantarum StrainsProbioticFood FermentationFood SpoilageBiochemistry	2000	54
A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage Athanasia Vasilaki, Magdalini Hatzikamari, Alkiviadis Stagkos‐Georgiadis, Food Chemistry Food ChemistryEdible PackagingNatural ApproachFood PreservationFood Processing	2019	51
Production of hard cheese from caprine milk by the use of two types of probiotic cultures as adjuncts I KALAVROUZIOTI, Magdalini Hatzikamari, E. Litopoulou‐Tzanetaki, International Journal of Dairy Technology Probiotic CulturesBacteriologyHard CheeseFood Processing FacilitiesProbiotic	2005	38
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
Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese Stamatia Christaki, Thomas Moschakis, Magdalini Hatzikamari, Food Control Food ChemistryGreen ExtractsEmulsionWhey CheeseMicroemulsion	2022	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
Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production Magdalini Hatzikamari, D.A. Kyriakidis, N. Tzanetakis, European Food Research and Technology Submerged Chickpea FermentationFood FermentationIn Vitro FermentationEngineeringBiochemical Engineering	2006	30
Probiotic and Technological Properties of Enterococci Isolates from Infants and Cheese G. Ambadoyiannis, Magdalini Hatzikamari, E. Litopoulou‐Tzanetaki, Food Biotechnology E. FaeciumDigestive TractProbioticsProbioticTechnological Properties	2004	30

Page 1