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Dafni Dimakopoulou-Papazoglou
Dafni Dimakopoulou-Papazoglou
Postdoctoral researcher, Department of Food Science & Technology, Aristotle University of
Η διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα agro.auth.gr
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Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality
K Zampouni, A Soniadis, D Dimakopoulou-Papazoglou, T Moschakis, ...
Lwt 158, 113172, 2022
382022
Modelling biofilm formation of Salmonella enterica ser. Newport as a function of pH and water activity
D Dimakopoulou-Papazoglou, A Lianou, KP Koutsoumanis
Food microbiology 53, 76-81, 2016
362016
Effect of maltodextrin, sodium chloride, and liquid smoke on the mass transfer kinetics and storage stability of osmotically dehydrated beef meat
D Dimakopoulou-Papazoglou, E Katsanidis
Food and Bioprocess Technology 10, 2034-2045, 2017
282017
Mass transfer kinetics during osmotic processing of beef meat using ternary solutions
D Dimakopoulou-Papazoglou, E Katsanidis
Food and Bioproducts Processing 100, 560-569, 2016
282016
Osmotic processing of meat: Mathematical modeling and quality parameters
D Dimakopoulou-Papazoglou, E Katsanidis
Food engineering reviews 12 (1), 32-47, 2020
222020
Diffusion coefficients and volume changes of beef meat during osmotic dehydration in binary and ternary solutions
D Dimakopoulou-Papazoglou, E Katsanidis
Food and bioproducts processing 116, 10-19, 2019
192019
Structural and physical characteristics of mixed-component oleogels: Natural wax and monoglyceride interactions in different edible oils
D Dimakopoulou-Papazoglou, F Giannakaki, E Katsanidis
Gels 9 (8), 627, 2023
82023
Application of UV–Vis spectroscopy for the detection of adulteration in Mediterranean honeys
D Dimakopoulou-Papazoglou, N Ploskas, S Serrano, CS Silva, ...
European Food Research and Technology 249 (12), 3043-3053, 2023
52023
Effect of process temperature on the physical state of beef meat constituents–Implications on diffusion kinetics during osmotic dehydration
D Dimakopoulou-Papazoglou, A Lazaridou, CG Biliaderis, E Katsanidis
Food and Bioprocess Technology 15 (3), 706-716, 2022
42022
Effect of hypergravity on bacterial motility and heat resistance
Z Aspridou, M Kakagianni, D Dimakopoulou-Papazoglou, ...
1st Symposium on Space Educational Activities, 9-12, 2015
22015
Identification of geographical and botanical origin of Mediterranean honeys using UV-vis spectroscopy and multivariate statistical analysis
D Dimakopoulou-Papazoglou, N Ploskas, K Koutsoumanis, E Katsanidis
Journal of Food Measurement and Characterization, 1-12, 2024
12024
Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides
D Dimakopoulou-Papazoglou, K Zampouni, P Prodromidis, T Moschakis, ...
Gels 10 (3), 195, 2024
2024
Safety and quality attributes of fresh sardines (Sardina pilchardus) in storage scenarios imitating harvest‐to‐refrigerator conditions
K Chatzikyriakidou, D Dimakopoulou‐Papazoglou, E Katsanidis
International Journal of Food Science & Technology 58 (12), 6642-6651, 2023
2023
Quantitative detection of beef, pork and chicken in meat mixtures using FT-NIR spectroscopy
Δ Δημακοπούλου-Παπάζογλου, Π Μαμουγιωργη, Δ Στεφάνου, ...
2022
Thermal transition of osmotically processed beef meat by differential scanning calorimetry
Δ Δημακοπούλου-Παπάζογλου, Α Λαζαρίδου, Κ Μπιλιαδέρης, ...
2021
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