Personal information

Other IDs

SciProfiles: 525842
Scopus Author ID: 56095202200

Activities

Collapse all

Works (39)

Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese

Foods
2023-12 | Journal article | Author
DOI: 10.3390/foods12244501
Contributors: Lambros Sakkas; Ekaterini Moschopoulou; Golfo Moatsou
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

Foods
2023-10 | Journal article | Author
DOI: 10.3390/foods12203860
Contributors: Lambros Sakkas; Marianna Karela; Evangelia Zoidou; Golfo Moatsou; Ekaterini Moschopoulou
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey

Foods
2022-12 | Journal article | Author
DOI: 10.3390/foods11243953
Contributors: Stavros Karastamatis; Evangelia Zoidou; Golfo Moatsou; Ekaterini Moschopoulou
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Kaimaki ice cream as a vehicle for Limosilactobacillus fermentum ACA-DC 179 to exert potential probiotic effects: Overview of strain stability and final product quality

International Dairy Journal
2021 | Journal article
DOI: 10.1016/j.idairyj.2021.105177
EID:

2-s2.0-85113173346

Part of ISSN: 09586946
Contributors: Zoumpopoulou, G.; Ioannou, M.; Anastasiou, R.; Antoniou, A.; Alexandraki, V.; Papadimitriou, K.; Moschopoulou, E.; Tsakalidou, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin

International Dairy Journal
2021 | Journal article
DOI: 10.1016/j.idairyj.2021.105146
EID:

2-s2.0-85111333550

Part of ISSN: 09586946
Contributors: Moschopoulou, E.; Dernikos, D.; Zoidou, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Novel Processing Technology of Dairy Products

Foods
2021-10 | Journal article | Author
DOI: 10.3390/foods10102407
Contributors: Ekaterini Moschopoulou
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Changes in Native Whey Protein Content, Gel Formation, and Endogenous Enzyme Activities Induced by Flow-Through Heat Treatments of Goat and Sheep Milk

Dairy
2021-08 | Journal article | Author
DOI: 10.3390/dairy2030032
Contributors: Golfo Moatsou; Ekaterini Moschopoulou; Evangelia Zoidou; Aggeliki Kamvysi; Dimitra Liaskou; Vassiliki Tsigkou; Lambros Sakkas
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

CHEESE and WHEY: The Outcome of Milk Curdling

Foods
2021-05 | Journal article | Author
DOI: 10.3390/foods10051008
Contributors: Golfo Moatsou; Ekaterini Moschopoulou
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk

Foods
2021-01 | Journal article | Author
DOI: 10.3390/foods10010184
Contributors: Given Names Deactivated Family Name Deactivated; Evangelia Zoidou; Dionysia Lioliou; Ekaterini Moschopoulou; Golfo Moatsou
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics

Foods
2020-03 | Journal article | Author
DOI: 10.3390/foods9030284
Contributors: George Panopoulos; Golfo Moatsou; Chrysanthi Psychogyiopoulou; Ekaterini Moschopoulou
Source: check_circle
Multidisciplinary Digital Publishing Institute
grade
Preferred source (of 2)‎

Food quality changes during shelf life

Food Quality and Shelf Life
2019 | Book chapter
Part of DOI: 10.1016/B978-0-12-817190-5.00001-X
EID:

2-s2.0-85086992764
Contributors: Moschopoulou, E.; Moatsou, G.; Syrokou, M.K.; Paramithiotis, S.; Drosinos, E.H.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Influence of salting method on the chemical and texture characteristics of ovine Halloumi cheese

Foods
2019 | Journal article
DOI: 10.3390/foods8070232
EID:

2-s2.0-85069185107

Part of ISSN: 23048158
Contributors: Kaminarides, S.; Moschopoulou, E.; Karali, F.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Set-style yoghurts made from goat milk bases fortified with whey protein concentrates

Journal of Dairy Research
2019 | Journal article
DOI: 10.1017/S0022029919000499
EID:

2-s2.0-85070906295

Part of ISSN: 14697629 00220299
Contributors: Zoidou, E.; Theodorou, S.; Moschopoulou, E.; Sakkas, L.; Theodorou, G.; Chatzigeorgiou, A.; Politis, I.; Moatsou, G.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

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

International Dairy Journal
2018 | Journal article
DOI: 10.1016/j.idairyj.2017.09.008
EID:

2-s2.0-85032478871

Part of ISSN: 09586946
Contributors: Moschopoulou, E.; Sakkas, L.; Zoidou, E.; Theodorou, G.; Sgouridou, E.; Kalathaki, C.; Liarakou, A.; Chatzigeorgiou, A.; Politis, I.; Moatsou, G.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Microbial non-coagulant enzymes used in cheese making

Microbial Cultures and Enzymes in Dairy Technology
2018 | Book chapter
Part of DOI: 10.4018/978-1-5225-5363-2.ch011
EID:

2-s2.0-85049711659
Contributors: Moschopoulou, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Greek dairy products

Mediterranean Foods: Composition and Processing
2017 | Book chapter
Part of DOI: 10.1201/9781315369235
EID:

2-s2.0-85058611662
Contributors: Moschopoulou, E.; Moatsou, G.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Microbial milk coagulants

Microbial Enzyme Technology in Food Applications
2017 | Book chapter
Part of DOI: 10.1201/9781315368405
EID:

2-s2.0-85042710199
Contributors: Moschopoulou, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Effect of enrichment of bovine milk with whey proteins on biofunctional and rheological properties of low fat yoghurt-type products

Current Research in Nutrition and Food Science
2016 | Journal article
DOI: 10.12944/CRNFSJ.4.Special-Issue-October.14
EID:

2-s2.0-85016042768

Part of ISSN: 23220007 2347467X
Contributors: Roumanas, D.; Moatsou, G.; Zoidou, E.; Sakkas, L.; Moschopoulou, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Direct determination of lactulose in heat-treated milk using diffuse reflectance infrared Fourier transform spectroscopy and partial least squares regression

International Journal of Dairy Technology
2015 | Journal article
DOI: 10.1111/1471-0307.12233
EID:

2-s2.0-84937521887

Part of ISSN: 14710307 1364727X
Contributors: Pappas, C.S.; Sakkas, L.; Moschopoulou, E.; Moatsou, G.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

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

International Dairy Journal
2015 | Journal article
DOI: 10.1016/j.idairyj.2015.05.010
EID:

2-s2.0-84934280822

Part of ISSN: 09586946
Contributors: Moatsou, G.; Moschopoulou, E.; Beka, A.; Tsermoula, P.; Pratsis, D.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Assessment of heat treatment of various types of milk

Food Chemistry
2014 | Journal article
DOI: 10.1016/j.foodchem.2014.03.020
EID:

2-s2.0-84897400830

Part of ISSN: 18737072 03088146
Contributors: Sakkas, L.; Moutafi, A.; Moschopoulou, E.; Moatsou, G.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Microbiology of raw milk

Dairy Microbiology and Biochemistry: Recent Developments
2014 | Book chapter
EID:

2-s2.0-85010266739
Contributors: Moatsou, G.; Moschopoulou, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Assessing the heat induced changes in major cow and non-cow whey proteins conformation on kinetic and thermodynamic basis

Small Ruminant Research
2013 | Journal article
DOI: 10.1016/j.smallrumres.2012.12.019
EID:

2-s2.0-84875398710

Part of ISSN: 09214488
Contributors: Dumitraşcu, L.; Moschopoulou, E.; Aprodu, I.; Stanciu, S.; Râpeanu, G.; Stǎnciuc, N.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Effect of high-pressure-treated starter on ripening of Feta cheese

Dairy Science and Technology
2013 | Journal article
DOI: 10.1007/s13594-012-0060-y
EID:

2-s2.0-84873628152

Part of ISSN: 19585594 19585586
Contributors: Maniou, D.; Tsala, A.; Moschopoulou, E.; Giannoglou, M.; Taoukis, P.; Moatsou, G.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

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

Small Ruminant Research
2011 | Journal article
DOI: 10.1016/j.smallrumres.2011.09.039
EID:

2-s2.0-81255185264

Part of ISSN: 09214488
Contributors: Moschopoulou, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening

Innovative Food Science and Emerging Technologies
2010 | Journal article
DOI: 10.1016/j.ifset.2010.07.001
EID:

2-s2.0-78049435612

Part of ISSN: 14668564
Contributors: Moschopoulou, E.; Anisa, T.; Katsaros, G.; Taoukis, P.; Moatsou, G.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Effects of diet and abomasum parts on enzymic properties of liquid lamb rennet

Italian Journal of Food Science
2009 | Journal article
EID:

2-s2.0-67249143989

Part of ISSN: 11201770
Contributors: Moschopoulou, E.; Onoufriou, F.; Kandarakis, I.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Comparative study of the protein fraction of goat milk from the Indigenous Greek breed and from international breeds

Food Chemistry
2008 | Journal article
DOI: 10.1016/j.foodchem.2007.06.014
EID:

2-s2.0-34548283527

Part of ISSN: 03088146
Contributors: Moatsou, G.; Moschopoulou, E.; Mollé, D.; Gagnaire, V.; Kandarakis, I.; Léonil, J.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Identification and differentiation of goat and sheep milk based on diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) using cluster analysis

Food Chemistry
2008 | Journal article
DOI: 10.1016/j.foodchem.2007.07.034
EID:

2-s2.0-34548513094

Part of ISSN: 03088146
Contributors: Pappas, C.S.; Tarantilis, P.A.; Moschopoulou, E.; Moatsou, G.; Kandarakis, I.; Polissiou, M.G.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Characteristics of lamb and kid artisanal liquid rennet used for traditional Feta cheese manufacture

Small Ruminant Research
2007 | Journal article
DOI: 10.1016/j.smallrumres.2006.10.018
EID:

2-s2.0-34547666773

Part of ISSN: 09214488
Contributors: Moschopoulou, E.; Kandarakis, I.; Anifantakis, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Study of caprine β-casein using reversed-phase high-performance liquid chromatography and mass spectroscopy: Identification of a new genetic variant

Protein Journal
2007 | Journal article
DOI: 10.1007/s10930-007-9098-8
EID:

2-s2.0-35848958614

Part of ISSN: 18758355 15723887
Contributors: Moatsou, G.; Mollé, D.; Moschopoulou, E.; Valérie, G.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Purification and characterization of chymosin and pepsin from kid

Journal of Dairy Research
2006 | Journal article
DOI: 10.1017/S0022029905001470
EID:

2-s2.0-31544459568

Part of ISSN: 00220299 14697629
Contributors: Moschopoulou, E.E.; Kandarakis, I.G.; Alichanidis, E.; Anifantakis, E.M.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Evolution of lipolysis during the ripening of traditional Feta cheese

Food Chemistry
2005 | Journal article
DOI: 10.1016/j.foodchem.2004.09.007
EID:

2-s2.0-18044384403

Part of ISSN: 03088146
Contributors: Georgala, A.; Moschopoulou, E.; Aktypis, A.; Massouras, T.; Zoidou, E.; Kandarakis, I.; Anifantakis, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese

Food Chemistry
2004 | Journal article
DOI: 10.1016/j.foodchem.2004.01.066
EID:

2-s2.0-3242720669

Part of ISSN: 03088146
Contributors: Moatsou, G.; Moschopoulou, E.; Georgala, A.; Zoidou, E.; Kandarakis, I.; Kaminarides, S.; Anifantakis, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese

International Journal of Dairy Technology
2004 | Journal article
DOI: 10.1111/j.1471-0307.2004.00135.x
EID:

2-s2.0-8744286613

Part of ISSN: 1364727X
Contributors: Moatsou, G.; Moschopoulou, E.; Anifantakis, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Evolution of microbial populations during traditional Feta cheese manufacture and ripening

International Journal of Food Microbiology
2003 | Journal article
DOI: 10.1016/S0168-1605(02)00258-1
EID:

2-s2.0-0037466357

Part of ISSN: 01681605
Contributors: Manolopoulou, E.; Sarantinopoulos, P.; Zoidou, E.; Aktypis, A.; Moschopoulou, E.; Kandarakis, I.G.; Anifantakis, E.M.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes' milk

International Journal of Dairy Technology
2001 | Journal article
DOI: 10.1046/j.1471-0307.2001.00010.x
EID:

2-s2.0-0002460131

Part of ISSN: 1364727X
Contributors: Moatsou, G.; Kandarakis, I.; Moschopoulou, E.; Anifantakis, E.; Alichanidis, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Use of fermentation produced chymosin from E. coli in the manufacture of Feta cheese

Milchwissenschaft
1999 | Journal article
EID:

2-s2.0-0033482793

Part of ISSN: 00263788
Contributors: Kandarakis, I.; Moschopoulou, E.; Anifantakis, E.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Effect of starters on gross and microbiological composition and organoleptic characteristics of Graviera Kritis cheese,Influence des levains sur la composition grossière et microbiologique et les caractéristiques sensorielles du fromage Graviera Kritis

Lait
1998 | Journal article
DOI: 10.1051/lait:1998551
EID:

2-s2.0-0032379826

Part of ISSN: 00237302
Contributors: Kandarakis, I.G.; Moschopoulou, E.E.; Moatsou, G.A.; Anifantakis, E.M.
Source: Self-asserted source
Ekaterini Moschopoulou via Scopus - Elsevier

Peer review (6 reviews for 5 publications/grants)

Review activity for Animals. (2)
Review activity for Dairy. (1)
Review activity for Foods. (1)
Review activity for Journal of Food Science and Technology. (1)
Review activity for Small ruminant research. (1)
How many people are using ORCID?