Paraskevi Tsermoula

WHEY - The waste-stream that became more valuable than the food product

Paraskevi Tsermoula, Bekzod Khakimov, Jacob Holm Nielsen et al. · Trends in Food Science & Technology · 2021 · 142 citations · Full text

Agriculture, Dairy Science, Food Science +17

Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine hard-Gruyère-type cheese

Golfo Moatsou, Ekaterini Moschopoulou, Antigoni Beka et al. · International Dairy Journal · 2015 · 26 citations

Agriculture, Food Science, Microbiology +16

Functional protein rich extracts from bovine and porcine hearts using acid or alkali solubilisation and isoelectric precipitation

Paraskevi Tsermoula, Claudia Virgili, Anne Maria Mullen et al. · International Journal of Food Science & Technology · 2018 · 17 citations · Full text

Agriculture, Biochemistry, Food Science +17

Co‐products of beef processing enhance non‐haem iron absorption in an <i>in vitro</i> digestion/caco‐2 cell model

Elisabeth O’Flaherty, Paraskevi Tsermoula, Eileen O’Neill et al. · International Journal of Food Science & Technology · 2018 · 15 citations

Agriculture, Food Science, Nutritional Sciences +17

Screening of non-protein nitrogen compounds in lactose refining streams from industrial whey permeate processing

Paraskevi Tsermoula, Mie Rostved Bechshøft, Christoffer Friis et al. · Food Chemistry · 2022 · 14 citations · Full text

Agriculture, Dairy Science, Food Science +14