M.C Katsiari - Concepedia

Concepedia

Author

M.C Katsiari

National Agricultural Research Foundation

Also Known As

M.C Katsiari, M.C. Katsiari, Maria C Katsiari, Maria C. Katsiari, Maria Katsiari

31

Publications

1.6K

Citations

23

H-Index

34

Concepts

All Affiliations

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

MK

About

M.C Katsiari is an author at National Agricultural Research Foundation specializing in food technology, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	17	20	951
2	Public Health	5	5	272
3	Education	3	3	198
4	Engineering	2	2	100
5	Medicine	1	1	17

M.C Katsiari

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30

Publications

1.6K

Citations

23

H-Index

	Year	Citations
Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl M.C Katsiari, E. Alichanidis, L.P. Voutsinas, International Dairy Journal Food ChemistryHealth SciencesBiochemistryBiochemical EngineeringFood Engineering	2000	126
Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl M.C Katsiari, L.P. Voutsinas, E. Alichanidis, International Dairy Journal Food ChemistrySodium ContentFeta CheesePartial Substitution	1997	112
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
Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl M.C Katsiari, L.P. Voutsinas, E. Alichanidis, Food Chemistry Partial ReplacementLess SodiumKefalograviera Cheese	1998	91
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 low-fat Feta cheese M.C Katsiari, L.P. Voutsinas Food Chemistry NutritionBiomanufacturingLow-fat Feta CheeseFood StructureFood Production	1994	83
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
Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4°C and 12°C K.J. Rogga, John Samelis, Athanasia Kakouri, International Dairy Journal Microbial InactivationMicrobial ContaminationFood SpoilageFoodborne PathogensFoodborne Illness	2005	81
Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl M.C Katsiari, L.P. Voutsinas, E. Alichanidis, Food Chemistry Partial ReplacementBiochemical EngineeringFood EngineeringFood TechnologyHealth Sciences	2001	81

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