Ekaterini Moschopoulou

Evolution of microbial populations during traditional Feta cheese manufacture and ripening

Eugenia Manolopoulou, Panagiotis Sarantinopoulos, Evagelia Zoidou et al. · International Journal of Food Microbiology · 2003 · 209 citations

Biology, Food Fermentation, Food Spoilage +9

Assessment of heat treatment of various types of milk

Lambros Sakkas, Alexandra Moutafi, Ekaterini Moschopoulou et al. · Food Chemistry · 2014 · 99 citations

Engineering, Food Engineering, Thermodynamics +6

Evolution of lipolysis during the ripening of traditional Feta cheese

A. I.K. Georgala, Ekaterini Moschopoulou, Anastasios Aktypis et al. · Food Chemistry · 2004 · 73 citations

Biochemistry, Biotechnology, Food Engineering +4

Effect of milk kind and storage on the biochemical, textural and biofunctional characteristics of set-type yoghurt

Ekaterini Moschopoulou, Lambros Sakkas, Evangelia Zoidou et al. · International Dairy Journal · 2017 · 58 citations

Engineering, Health Sciences, Biochemical Engineering +6

Characteristics of rennet and other enzymes from small ruminants used in cheese production

Ekaterini Moschopoulou · Small Ruminant Research · 2011 · 54 citations

Biosynthesis, Biochemistry, Small Ruminants +8