Δημοσιεύσεις

 

The international Journal Papers

 

  1. Karastamatis S., Zoidou E., Moatsou G. and Moschopoulou E. (2022). Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yoghurt and the Quantity and Composition of Generated Acid Whey. Foods, 11, 3953; https://doi.org/10.3390/foods11243953
  2. Sakkas, L., Lekaki E., & Moatsou, G.* (2022). Whey protein hydrolysates of sheep/goat origin produced by the action of trypsin without pH control: degree of hydrolysis, antihypertensive potential and antioxidant activities. Foods, 11, 2103. https://doi.org/10.3390/foods11142103
  3. Sakkas, L., Evageliou, V., Igoumenidis, P.E. and Moatsou, G. (2022). Properties of sweet buttermilk released from the churning of cream separated from sheep or cow milk or sheep cheese whey: effect of heat treatment and storage of cream. Foods, 11, 465. https://doi.org/10.3390/foods11030465
  4. Giannakas, A.E., Salmas C. E., Moschovas D., Zaharioudakis K., Georgopoulos S., Asimakopoulos G., Aktypis A., Proestos C., Karakassides A., Avgeropoulos A., Zafeiropoulos N. E. and Nychas G.J. (2022). The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures. Gels, 8 (9), 539. https://doi.org/10.3390/gels8090539
  5. Aktypis A., Tsoumpri A. and Georgala Aik. (2022) Effect opf Lactobacillus rennini ACA-DC 565 as an adjunct culture on the microbiological, physicochemical and sensory characteristics of Feta cheese. Foods, submitted.
  6. Kazou M., L. Pagiati, E. Dotsika, N. Proxenia, Y. Kotseridis and E. Tsakalidou (2022) The microbial terroir of the Nemea zone Agiorgitiko cv._A first metataxonomic approach. Australian Journal of Grape and Wine Research. Under Revision
  7. Papamichalopoulos A., E. Tsakalidou and A. Drichoutis (2022) Consumers’ acceptance and willingness-to-pay for distilled spirits from whey: a Greek case study. Journal International Food & Agribusiness Marketing. Under Revision
  8. Kostic T., P. Arruda, G. Berg, T.C. Charles, P.D. Cotter, G. Seghal Kiran, L. Lange, E. Maguin, A. Meisner, L. van Overbeek, Y. Sanz, I. Sarand, M. Schloter, J. Selvin, E. Tsakalidou, H. Smidt, M. Wagner and A. Sessitsch (2022) Microbiome applications: the need for a definition and ensuing recommendations. Trends in Microbiology. Under Revision
  9. Kazou M. A. Gavriil, O. Kalagkatsi, T. Paschos and E. Tsakalidou (2022) The impact of different inoculation schemes on the microbiota, physicochemical and sensory characteristics of Greek Kopanisti cheese throughout production and ripening. Microorganisms. Under Revision
  10. Papakonstantinou E., E. Manolopoulou, A. Papamichalopoulos, C. Kounenidaki, T. Gioti, M. Georgalaki and E. Tsakalidou (2022) Short-term effects of goat milk yogurt containing ACE-I peptides and two raisin varieties on subjective appetite, blood pressure, and glycemic responses in healthy adults. Results from a randomized clinical trial. British Journal of Nutrition.  doi 10.1017/S0007114522002537
  11. Cernava T., D. Rybakova, F, Buscot, T. Clavel, A.C. McHardy, F. Meyer, F. Meyer, J. Overmann, B. Stecher, A. Sessitsch, M. Schloter, G. Berg and The MicrobiomeSupport Team (2022) Metadata harmonization–Standards are the key for a better usage of omics data for integrative microbiome analysis Environmental Microbiome 17:33, https://doi.org/10.1186/s40793-022-00425-1
  12. Olmo R., S.U. Wetzels, J.S.L. Armanhi, P. Arruda, G. Berg, T. Cernava, P.D. Cotter, S.C. de Araujo, R.S.C. de Souza, I. Ferrocino, J.C. Frisvad, M. Georgalaki, H.H. Hansen, M. Kazou, G.S. Kiran, T. Kostic, S. Krauss-Etschmann, A. Kriaa, L. Lange, E. Maguin, B. Mitter, M.O. Nielsen, M.O. Sevilla, N.M. Quijada, M. Romani Perez, Y. Sanz, M. Schloter, P. Schmitt-Kopplin, S.C. Seaton, J. Selvin, A. Sessitsch, M. Wang, B. Zwirzitz, E. Selberherr and M. Wagner (2022) Microbiome research as an effective driver of success stories in agrifood systems – A selection of case studies. Front. Microbiol., 13:834622, doi:  10.3389/fmicb.2022.834622
  13. Papadimitriou K., R. Anastasiou, M. Georgalaki, R. Bounenni, A. Paximadaki, C. Charmpi, V. Alexandraki, M. Kazou and E. Tsakalidou (2022) Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics. Microorganisms 10, 1073; https://doi.org/10.3390/microorganisms10051073
  14. Dotsika E., Tassi M., Karalis P., Gougoura S., Kranioti E., Michael D., Kazou M., Poutouki A. and Diamantopoulos G. (2022) Reconstruction of Greek population diet from Neolithic period to Modern times. Am. J. Biol. Anthropol.1–19, DOI: 10.1002/ajpa.24516
  15. Hager-Theodorides, A.L.; Massouras, T.; Simitzis, P.E.; Moschou, K.; Zoidis, E.; Sfakianaki, E.; Politi, K.; Charismiadou, M.; Goliomytis, M.; Deligeorgis, S. (2021). Hesperidin and Naringin Improve Broiler Meat Fatty Acid Profile and Modulate the Expression of Genes Involved in Fatty Acid β-oxidation and Antioxidant Defense in a Dose Dependent Manner. Foods, 10, 739.  https://doi.org/10.3390/foods10040739
  16. Lepesioti S., Zoidou E., Lioliou D., Moschopoulou E. and Moatsou, G. (2021). Quark-Type Cheese: effect of fat content, homogenization, and heat treatment of cheese milk. Foods, 10, 184. https://doi.org/10.3390/foods10010184
  17. Sakkas L., Alatini E. and Moatsou G. (2021). Use of sweet sheep buttermilk in the manufacture of reduced-fat sheep milk cheese. International Dairy Journal, 120, art no 105079. https://doi.org/10.1016/j.lwt.2020.109926    
  18. Moatsou, G., Moschopoulou, E., Zoidou, E., Kamvysi, A., Liaskou, D., Tsigkou, V., Sakkas, L. (2021). Changes in native whey protein content, gel formation, and endogenous enzyme activities induced by flow-through heat treatments of goat and sheep milk. Dairy, 2, 410-421. https://doi.org/10.3390/dairy2030032
  19. Sakkas, L., Pappas, C.S. and Moatsou, G. (2021). FT-MIR analysis of water-soluble extracts during the ripening of sheep milk cheese with different phospholipid content. Dairy, 2, 530-541. https://doi.org/10.3390/dairy2040042
  20. Siderakou D., E. Zilelidou, S. Poimenidou, I. Tsipra, G. Zoumpopoulou, E. Mavrogonatou, D. Kletsas, E. Tsakalidou, S. Paramithiotis and P. Skandamis (2021) In vitro virulence potential, surface attachment and transcriptional response of sublethally injured Listeria monocytogenes following exposure to peracetic acid. Appl. Environ. Microbiol. 0158221, doi: 10.1128/AEM.01582-21
  21. Zoumpopoulou G., M. Ioannou, R. Anastasiou, A. Antoniou, V. Alexandraki, K. Papadimitriou, E. Moschopoulou and E. Tsakalidou (2021) Kaimaki ice cream as a vehicle for Lactobacillus fermentum ACA-DC 179 to exert potential probiotic effects: overview of strain stability and final product quality. Int. Dairy J. https://doi.org/10.1016/j.idairyj.2021.105177
  22. Moschopoulou, E., Dernikos, D. and Zoidou, E. (2021) Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin. International Dairy Journal, 122, 105146; https://doi.org/10.1016/j.idairyj.2021.105146
  23. Saliba L., G. Zoumpopoulou, R. Anastasiou, G. Hassoun, I. Karayiannis, D. Sgouras, E. Tsakalidou, P. Deiana, L. Montanari, and N. P. Mangia (2021) Safety aspects and beneficial features of lactobacilli isolated from Lebanese Baladi goat milk. Int. Dairy J. https://doi.org/10.1016/j.idairyj.2021.105092
  24. Kazou M., A. Grafakou, E. Tsakalidou and M. Georgalaki (2021) Zooming into the microbiota of home-made and industrial kefir produced in Greece using classical microbiological and amplicon-based metagenomics analyses. Front. Microbiol. 21, 621069;  https://doi.org/10.3389/fmicb.2021.621069
  25. Lappa I.K., C. Gantzias, E. Manolopoulou, E. De Brandt, M. Aerts, P. Vandamme, E. Tsakalidou and M. Georgalaki (2021) MALDI-TOF MS insight into the biodiversity of Staka, the artisanal Cretan soured cream. Int. Dairy J. 116, 104969
  26. Karalis P., A.E. Poutouki, T. Nikou, M. Halabalaki, C. Proestos, E. Tsakalidou, S. Gougoura, G. Diamantopoulos, M. Tassi and E. Dotsika (2020) Isotopic Traceability (13C + 18O) of Greek Olive Oil. Molecules 2020, 25, 5816; doi:10.3390/molecules25245816
  27. Zilelidou E.A., V. Milina, S. Paramithiotis, G. Zoumpopoulou, S.V. Poimenidou, E. Mavrogonatou, D. Kletsas, K. Papadimitriou, E. Tsakalidou and P.N. Skandamis (2020) Differential modulation of Listeria monocytogenes fitness, in vitro virulence and transcription of virulence-associated genes in response to the presence of different microorganisms. Appl. Envirom. Microbiol. 86, DOI: 10.1128/AEM.01165-20
  28. Zoumpopoulou G., K. Papadimitriou, V. Alexandraki, E. Mavrogonatou, K. Alexopoulou, R. Anastasiou, M. Georgalaki, D. Kletsas, E. Tsakalidou and E. Giaouris (2020) The microbiota of Kalathaki and Melichloro Greek artisanal cheeses comprises functional lactic acid bacteria. LWT - Food Sci. Technol., https://doi.org/10.1016/j.lwt.2020.109570
  29. Ryan M.J., M. Schloter, G. Berg, T. Kostic, L.L. Kinkel, K. Eversole, J.A. Macklin, B. Schelkle, M. Kazou, I. Sarand, B.K. Singh, D. Fischer, E. Maguin, I. Ferrocino, N. Lima, R.S. McClure, T.C. Charles, R.S.C. de Souza, K.G. Seghal, H.L. Krug, L. Taffner, H. Roume, J. Selvin, D. Smith, D. Rybakova and A. Sessitsch (2020) Development of microbiome biobanks – challenges and opportunities, Trends Microbiol., 29(2): 89-92, https://doi.org/10.1016/j.tim.2020.06.009
  30. G. Berg, D. Rybakova, D. Fischer, T. Cernava, M.C.C. Vergès, T. Charles, X. Chen, L. Cocolin, K. Eversole, G.H. Corral, M. Kazou, L. Kinkel, L. Lange, N. Lima, A. Loy, J.A. Macklin, E. Maguin, T. Mauchline, R. McClure, B. Mitter, M. Ryan, I. Sarand, H. Smidt, B. Schelkle, H. Roume, G.S. Kiran, J. Selvin, R.S.C. de Souza, L. van Overbeek, B.K. Singh, M. Wagner, A. Walsh, A. Sessitsch and M. Schloter (2020) Microbiome definition re-visited: old concepts and new challenges. Microbiome, 8:103, https://doi.org/10.1186/s40168-020-00875-0
  31. Kazou M., A. Tzamourani, E. Z. Panagou and E. Tsakalidou (2020) Unraveling the microbiota of natural black cv. Kalamata fermented olives through 16S and ITS metagenomic analysis. Microorganisms, 672; doi:10.3390/microorganisms8050672
  32. Gantzias C., I. Lappa, M. Aerts, M. Georgalaki, E. Manolopoulou, K. Papadimitriou, E. De Brandt, E. Tsakalidou and P. Vandamme (2020) MALDI-TOF MS profiling validated as dereplication tool for high-throughput isolations of bacteria from food samples. Int. J. Food Microbiol., https://doi.org/10.1016/j.ijfoodmicro.2020.108586
  33. Panopoulos G., Moatsou G, Psychogyiopoulou C. and Moschopoulou E. (2020) Microfiltration of ovine and bovine milk: Effect on microbial counts and biochemical characteristics. Foods, 9, 284. https://doi.org/10.3390/foods90302
  34. Zouaoui, N., Chenchouni, H., Bouguerra, A., Massouras, T., Barkat, (2020). M. Characterization of volatile organic compounds from six aromatic and medicinal plant species growing wild in North African drylands. NSF Volume 18, Pages 19-28 https://doi.org/10.1016/j.nfs.2019.12.001
  35. Massouras T., N. Bitsi, S. Paramithiotis, E. Manolopoulou, E.H. Drosinos and K. A. Triantaphyllopoulos (2020). Microbial Profile Antibacterial Properties and Chemical Composition of Raw Donkey Milk. Animals 2020, 10, 2001; https://doi:10.3390/ani10112001.
  36. Sakkas L., Spiliopoulos M. & Moatsou G. (2020). Partial substitution of sheep and goat milks of various fat contents by the respective sweet buttermilks: Effect of cream heat treatment. LWT - Food Science and Technology, 133, art. no. 109926.
  37. Alexandraki V., Kazou M., Blom J., Pot B., Papadimitriou K. and E. Tsakalidou (2019) Comparative Genomics of Streptococcus thermophilus Support Important Traits Concerning the Evolution, Biology and the Technological Properties of the Species. Front. Microbiol. doi.org/10.3389/fmicb.2019.02916
  38. Papademas P., M. Aspri, M. Mariou, S.E. Dowd, M. Kazou and E. Tsakalidou (2019) Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus. Int. Dairy J. 98, 72-83
  39. Alexandraki V., M. Kazou, B. Pot, E. Tsakalidou and K. Papadimitriou (2019) The Complete Genome Sequence of Lactobacillus delbrueckii subsp. lactis ACA-DC 178 Isolated from Greek Kasseri Cheese. Data in Brief 25, 104282
  40. Mangia N., L. Saliba, G. Zoumpopoulou, S. Chessa, R. Anastasiou, Y. Karayiannis, D. Sgouras, E. Tsakalidou and A. Nudda (2019) Goat milk with different alpha-s1 casein genotype (CSN1S1) fermented by selected Lactobacillus paracasei as potential functional food. Fermentation 5, 55-67
  41. Chatzidaki M.D., F. Balkiza, E. Gad, V. Alexandraki, S. Avramiotis, M. Georgalaki, V. Papadimitriou, E.  Tsakalidou, K. Papadimitriou and A. Xenakis (2019) Reverse micelles as nano-carriers of nisin against foodborne pathogens. Part II: The case of essential oils. Food. Chem. 278, 415-423
  42. Kaminarides S., Moschopoulou E. & Karali F. (2019) Influence of salting method on the chemical and texture characteristics of ovine Halloumi cheese. Foods, 8, 232 (doi:10.3390/foods8070232).
  43. Danezis G., Theodorou C., Massouras T., Zoidis E. , Hadjigeorgiou I.   and Georgiou A. C.(2019). Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition Molecules 2019, 24(4), 670; https://doi.org/10.3390/molecules24040670.
  44. Pappa I., Illiopoulos C., Massouras T. (2019). On Sustainability of a Dairy Sector in Crisis. Int. J. Food System Dynamics 10 (2), 2019, 130‐150. DOI: http://dx.doi.org/10.18461/ijfsd.v10i2.0.
  45. Simitzis P., Massouras T., Goliomytis M., Charismiadou M., Moschou K., Economou C., Papadedes V., Lepesioti  S. and Deligeorgis S.(2019). The effects of hesperidin or naringin dietary supplementation on the milk properties of dairy ewes. J Sci Food Agric, 99 (14), 6515-6521. doi: 10.1002/jsfa.9931.
  46. Simitzis P., Massouras T., Goliomytis M., Charismiadou M., Moschou K., Economou C., Papadedes V., Lepesioti Sofia and Deligeorgis S. (2019) The effects of hesperidin or naringin dietary supplementation on yoghurt quality parameters in dairy ewes – A preliminary study. Nutr Diet Nutraceuticals Volume 1(1): 1–5.
  47. Poulopoulou I., Zoidis E., Avramidou S., Massouras T., Hadjigeorgiou I. (2019). Effects of terpenes administration on fatty acid profile and coagulation properties of ewes’ milk.   Emirates Journal of Food and Agriculture [EJFA]"Vol. 31, Issue 12 December 2019. DOI https://doi.org/10.9755/ejfa.2019.v31.i12.2048.
  48. Sakkas L., Tzevdou M., Zoidou E., Gkotzia E., Karvounis A., Samara A., Taoukis P. & Moatsou G. (2019) Yoghurt-type gels from skim sheep milk base enriched with whey protein concentrate hydrolysates and processed by heating or high hydrostatic pressure. Foods, 8, art. no. 342.
  49. Kaminarides S., Scordobeki A., Zoidou E., Moatsou G. (2019). Biochemical characteristics of reduced-fat cheese made from high-heat treated goat's milk supplemented with Penicillium candidum. Journal of the Hellenic Veterinary Medical Society, 70, 1669-1678.
  50. Moatsou G., Zoidou E., Choundala E., Koutsaris K., Kopsia O., Thergiaki K. & Sakkas, L. (2019). Development of reduced-fat, reduced-sodium semi-hard sheep milk cheese. Foods, 8, art. no. 8060204.
  51. Zoidou E., Theodorou S., Moschopoulou E., Sakkas L., Theodorou G., Chatzigeorgiou A., Politis I. & Moatsou G. (2019) Set-style yoghurts made from goat milk bases fortified with whey protein concentrates. Journal of Dairy Research, 86, 361-367.
  52. Giannoglou M., Katsaros G., Moatsou G. & Taoukis P. (2019). Effect of high hydrostatic pressure treatment on the viability and acidification ability of lactic acid bacteria. International Dairy Journal, 96, 50-57.
  53. Kazou M., V. Alexandraki, J. Blom, B. Pot, E. Tsakalidou and K. Papadimitriou (2018) Comparative genomics of Lactobacillus acidipiscis ACA-DC 1533 isolated from traditional Greek Kopanisti cheese against species within the Lactobacillus salivarius clade. Front. Microbiol., doi: 10.3389/fmicb.2018.01244
  54. Zoumpopoulou G., A. Tzouvanou, E. Mavrogonatou, V. Alexandraki, M. Georgalaki, R. Anastasiou, M. Papadelli, E. Manolopoulou, M. Kazou, D. Kletsas, K. Papadimitriou and E. Tsakalidou (2018) Probiotic features of isolates from traditional Greek dairy products regarding oral health and specific strain-host interactions. Probiotics & Antimicro. Prot. 10, 313–322
  55. Manolopoulou E., Aktypis A., Matara C., Tsiomi P., Konstantinou E., Mountzouris K., Klonaris S. and E. Tsakalidou (2018) An overview of sheep farming features and management practices in the region of south western Peloponnese and how they reflect on milk microbial load. J. Hell. Vet. Med. Soc. 69, 759-770
  56. A. Aktypis, E. Despina Christodoulou, E. Manolopoulou, A. Georgala, D. Daferera and M. Polysiou(2018) Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage. Small Ruminant Research, 167, 32-38.
  57. Bonatsou S., M. Karamouza, G. Zoumpopoulou, E. Mavrogonatou, D. Kletsas, K. Papadimitriou, E. Tsakalidou, G.-J. E. Nychas and E. Panagou (2018) Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation. Int. J. Food Microbiol. 271, 48-59
  58. Chatzidaki M.D., K. Papadimitriou, V. Alexandraki, F. Balkiza, M. Georgalaki, V. Papadimitriou, E. Tsakalidou and A. Xenakis (2018) Reverse micelles loaded with nisin: Applications against foodborne pathogens. Food Chem. 255, 97-103
  59. Pappa I., Iliopoulos K., Massouras Th.(2018). What determines the acceptance and use of electronic traceability systems in agri-food supply chains?  Journal of Rural Studies (58) Pages 123135. https://doi.org/10.1016/j.jrurstud.2018.01.001.
  60. Massouras T., Maragoudakis S., Hadjigeorgiou I. (2018). Differences in Sheep Milk Characteristics Focusing on Fatty Acid Profile Between Conventional and Organic Farming System. Archives of Dairy Research and Technology, ADRT-10 Issue 01, 1-12.    DOI: 10.29011/ADRT-
  61. Armaou E., Simitzis P., Koutsouli P., Zoidou E., Massouras Th., Goliomytis M., Bizelis I and Politis I. (2018). The effect of extended milking intervals (24, 48 and 72 h) on milk yield, milk composition, mammary physiology and welfare traits in dairy ewes. Journal of Dairy Research, Vol.85, Issue 4, pp.416-422, DOI:https://doi.org/10.1017/S002202991800047X.
  62. Zoidis, E., Poulopoulou, I., Tsoufi, V., Massouras, T., Hadjigeorgiou, I. (2018). Effects of terpene administration on goats’ milk fatty acid profile and coagulation properties. International Journal of Dairy Technology vol. 70 p. 1-5. https://doi.org/10.1111/1471-0307.12529.
  63. Moschopoulou E., Sakkas L., Zoidou E., Theodorou G., Sgouridou E., Kalathaki C., Liarakou A., Chatzigeorgiou A., Politis I. & Moatsou G. (2018). Effect of milk kind and storage on the biochemical, textural and biofunctional characteristics of set-type yoghurt. International Dairy Journal, 77, 47-55
  64. Alexandraki V. & Moatsou G (2018). Para-κ-casein during the ripening and storage of low-pH, high-moisture Feta cheese. Journal of Dairy Research, 85, 226-231
  65. Treu L., B. de Diego-Díaz, K. Papadimitriou, E. Tsakalidou, V. Corich and A. Giacomini (2017) Whole-genome sequence of three Streptococcus macedonicus strains isolated from Italian cheeses in the Veneto region. ASM Gen. Announc. Volume 5, Issue 50, e01358-17
  66. Georgalaki M., G. Zoumpopoulou, E. Mavrogonatou, G. Van Driessche, R. Anastasiou, V. Alexandraki, M. Papadelli, M. Kazou, E. Manolopoulou, D. Kletsas, B. Devreese, K. Papadimitriou and E. Tsakalidou (2017) Evaluation of angiotensin-converting enzyme-inhibitory (ACE-I) activity and other probiotic properties of lactic acid bacteria isolated from traditional Greek dairy products. Int. Dairy J. 75, 10-21
  67. Kazou M., V. Alexandraki, B. Pot, E.Tsakalidou and K. Papadimitriou (2017) Complete Genome Sequence of the Sourdough Isolate Lactobacillus zymae ACA-DC 3411. ASM Gen. Announc. Volume 5, Issue 30, e00699-17
  68. Baschali A., E. Tsakalidou, A. Kyriacou and A.L. Matalas (2017) Understanding consumers’ perceptions, behavior and attitudes towards homemade non- and low- alcoholic fermented beverages in on-line comments: a content analysis. Int. J. Food Sci. Nutr. 2, 58-67
  69. Santarmaki V., Y. Kourkoutas, G. Zoumpopoulou, E. Mavrogonatou, M. Kiourtzidis, N. Chorianopoulos, C. Tassou, E. Tsakalidou, C. Simopoulos and P. Υpsilantis (2017) Survival, intestinal mucose adhesion and immunomodulatory potential of Lactobacillus plantarum strains. Curr. Microbiol. 74, 1061-1067
  70. Kaminarides S., Aktypis A., Koronios G, Masouras T.,Papanikolaou S (2017) Effect of fermented ovine milk by the bacteriocinogenic strain Streptococcus thermophilus ACA-DC 0040 on the microbiological and physichochemical characteristics of Myzithra whey cheese.International Journal of Dairy Technology, 70,
  71. Anastasaki E., G. Zoumpopoulou, K. Astraka, E. Kampoli, G. Skoumpi, K. Papadimitriou, E. Tsakalidou and M. Polissiou (2017) Phytochemical analysis and evaluation of the antioxidant and antimicrobial properties of selected herbs. Ind. Crops Prod. 108, 616-628
  72. Alexandraki V., M. Kazou, J. Blom, B. Pot, E. Tsakalidou and K. Papadimitriou (2017) The complete genome sequence of the yogurt isolate Streptococcus thermophilus ACA-DC 2. Stand. Gen. Sci. 12:18, DOI 10.1186/s40793-017-0227-5
  73. Alexandraki V., M. Kazou, B. Pot, E. Tsakalidou and K. Papadimitriou (2017) complete genome sequence of the yogurt isolate Lactobacillus delbreuckii subsp. bulgaricus ACA-DC 87. ASM Gen. Announc. Volume 5,  Issue 34, e00868-17
  74. Kazou M., V. Alexandraki, B. Pot, E. Tsakalidou and K. Papadimitriou (2017) Whole Genome Sequence of the Cheese Isolate Lactobacillus rennini ACA-DC 565. ASM Gen. Announc. Volume 5,  Issue 5, e01579-16
  75. Kazou M., V. Alexandraki, B. Pot, E. Tsakalidou and K. Papadimitriou (2017) Complete Genome Sequence of the Dairy Isolate Lactobacillus acidipiscis ACA-DC 1533. ASM Gen. Announc. Volume 5, Issue 4, e01533-16
  76. Angelopoulou A., V. Alexandraki, M. Georgalaki, R. Anastasiou, E. Manolopoulou, E.Tsakalidou and K. Papadimitriou (2017) Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct. Int. Dairy J. 66, 135-139
  77. Triantaphyllopoulos K.A., Koutsouli P., Kandris A., Papachristou D., Markopoulou K.E., Mataragka A., Massouras T.,  Bizelis I. (2017). Effect of β-Lactoglobulin gene polymorphism, lactation stage and breed on milk traits in Chios and Karagouniko sheep breeds. Ann. Anim. Sci. Vol. 17, No. 2 p. 371–384.  DOI: 10.1515/aoas-2016-0058.
  78. Massouras T., Triantaphyllopoulos K.A., Theodossiou I. (2017). Chemical composition, protein fraction and fatty acid profile of donkey milk during lactation.; International Dairy Journal,  Volume 75, , Pages 83-90. https://doi.org/10.1016/j.idairyj.2017.06.007.
  79. Kaminarides S., Aktypis A., Koronios G., Massouras T., Papanikolaou S. (2017) Effect of ‘in situ’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese. International Journal of Dairy Technology Vol 71, page 213-222. https://doi.org/10.1111/1471-0307.12448.
  80. Tsiplakou E., Yiasoumis L., Maragou A.C., Mavrommatis A., Sotirakoglou K., Moatsou G. & Zervas G. (2017). The response of goats to different starch/NDF ratios of concentrates on the milk chemical composition, fatty acid profile, casein fractions and rennet clotting properties. Small Ruminant Research, 156, 82-88 
  81. Zilelidou E., C.V. Karmiri, G. Zoumpopoulou, E. Mavrogonatou, D. Kletsas, E. Tsakalidou, K. Papadimitriou, E.Drosinos and P. Skandamis (2016) Listeria monocytogenes strains which are underrepresented during selective enrichment with the ISO method might dominate during passage through simulated gastric fluid and in vitro infection of Caco-2 cells. Appl. Environ. Microbiol. 82, 6846-6858
  82. Papadimitriou K., E. Mavrogonatou, A. Bolotin, E. Tsakalidou and P. Renault (2016) Whole genome sequence of the cheese isolate Streptococcus macedonicus 679. ASM Gen. Announc. 4, e01025-16
  83. Chatzidaki M.D., K. Papadimitriou, V. Alexandraki, E. Tsirvouli, Z. Chakim, A. Ghazal, K. Mortensen, A. Yaghmur, S. Salentinig, V. Papadimitriou, E. Tsakalidou and A. Xenakis (2016) Microemulsions as potential carriers of nisin: effect of composition on the structure and efficacy. Langmuir 32, 8988–8998
  84. Roumanas D., Moatsou G., Zoidou E., Sakkas L. & Moschopoulou E. (2016) 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, (Special issue 1), 105 –113
  85. Koutsouli P., Simitzis  P., Theodorou G., Massouras Th., Bizelis I., Politis I. (2016).The effect of milking frequency reduction from twice to once daily on mammary physiology and animal welfare of two dairy Greek sheep breeds, Small Ruminant Research vol.147, p. 1824. https://doi.org/10.1016/j.smallrumres.2016.12.005.
  86. Zoidou E., Andreadaki I., Massouras T. and Kaminarides S. (2016). A New Whey Cheese Analogue Made from Whey Protein Concentrate and Vegetable Fat with 15% Olive Oil, Journal of Nutritional Medicine and Diet Care, Volume 2  ssue 2, p.1-5. DOI: 10.23937/2572-3278.1510017.
  87. Zoidou E., Karageorgos D., Massouras T. and Anifantakis E.l (2016). The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese. International Journal of Clinical Nutrition & Dietetics Volume 2, Article ID 2:IJCND-114, 7 pages, https://doi.org/10.15344/2456-8171/2016/114.
  88. Giannoglou M., Karra Z., Platakou E., Katsaros G., Moatsou G. & Taoukis P. (2016). Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine. Innovative Food Science and Emerging Technologies, 38, 312-320.
  89. Papadelli M., G. Zoumpopoulou, M. Georgalaki, R. Anastasiou, E. Manolopoulou, I. Lytra, K. Papadimitriou and E. Tsakalidou (2015) Evaluation of two lactic acid bacteria starter cultures for the fermentation of natural black table olives (Olea europaea L cv Kalamon). Pol. J. Microbiol. 65, 263-269
  90. Anastasiou R., G. Van Driessche, E. Boutou., M. Kazou, S. Alexandraki, C.E. Vorgias, B. Devreese, E. Tsakalidou and K. Papadimitriou (2015) Engineered strains of Streptococcus macedonicus towards an osmotic stress resistant phenotype retain their ability to produce the bacteriocin macedocin under hyperosmotic conditions. J. Biotechnol. 212, 125-133
  91. Papadimitriou K., R. Anastasiou, E. Maistrou, T. Plakas, N.C. Papandreou, S.J. Hamodrakas, S. Ferreira, P. Supply, P. Renault, B. Pot and E. Tsakalidou (2015). Acquisition through horizontal gene transfer of plasmid pSMA198 by Streptococcusmacedonicus ACA-DC 198 points towards the dairy origin of the species. PLOS ONE | DOI:10.1371/journal.pone.0116337.
  92. Ricciardi A., E. Parente, A. Tramutola, A. Guidone, R.G. Ianniello, D.  Pavlidis, E.  Tsakalidou and T. Zotta (2015). Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups Ann. Microbiol. 65, 1649-1658
  93. Ricciardi A., A. Guidone, R. G. Ianniello, S. Cioffi, M. Aponte, D. Pavlidis, E. Tsakalidou, T. Zotta and  E. Parente (2015). A survey of Non-Starter Lactic Acid Bacteria in traditional cheese of Basilicata (Southern Italy): culture dependent identification and survival to simulated gastrointestinal transit. Int. Dairy J. 43, 42-40.
  94. Kaminarides, S., Litos, I., Massouras, T., Georgala, Aik. (2015). The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese. Small Ruminant Res. 125, 106-114.
  95. Zoidou, E., Plakas, N., Giannopoulou, D., Kotoula, M. & Moatsou, G. (2015). Effect of supplementation of  brine with calcium on the evolution of  Feta ripening. Intern. J. Dairy Techn. 68, 420-426.
  96. Pappas, C., Sakkas, L., Moschopoulou, E. & Moatsou, G. (2015).  Direct determination of lactulose in heat treated milk using diffuse reflectance  infrared fourier transform spectroscopy and partial least squares regression. Intern. J. Dairy Techn. 68, 448-453.
  97. Panteli M., Zoidou, E., Moatsou, G. (2015). Comparative study of the paracasein fraction of two ewe’s milk cheese varieties. J. Dairy Res. In press.
  98. Moatsou, G., Moschopoulou, E., Beka, A., Tsermoula, P., Pratsis, D. (2015). Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine hard-Gruyère-type cheese. Intern. Dairy J. 50, 1-8.
  99. Kaminarides, S., Ilias-Dimopoulos, E., Zoidou, E. & Moatsou, G. (2015). The effect of addition of skimmed milk on the characteristics of Myzithra cheeses. Food Chem. 180, 164-170.
  100. Kaminarides, S. (2015). A modified form of Myzithra cheese produced by substituting the fresh cheese whey by dried whey protein concentrate and ovine milk and cream. Small Ruminant Res. Accepted Manuscript.
  101. Kaminarides, S., Aktypis, A., Koronios, G., Masouras, T. & Papanikolaou, S. (2015). Effect of fermented milk by the bacteriocinogenic strain Streptococcus thermophilus ACA-DC 0040 on the microbiological and physicochemical characteristics of Myzithra cheese. International Journal of Dairy Technology,   Vol 70, doi: 10.1111/1471-0307.12448.
  102. Kaminarides, S., Aktypis, A., Koronios, G., Masouras, T. & Papanikolaou, S. (2015). Effect of fermented milk by the bacteriocinogenic strain Streptococcus thermophilus ACA-DC 0040 on the microbiological and physicochemical characteristics of Myzithra cheese. Int. Dairy Journal, Submitted.
  103. Koutsouli P., Patounas G., Massouras T.,  Iosif B.,  Politis I. (2015). Plasmin-Plasminogen System and Milk Coagulation Properties of two Greek Dairy Sheep Breeds, in Small Ruminant Research Vol 124, p89-94. https://doi.org/10.1016/j.smallrumres.2015.01.015.
  104. Kaminarides S., Litos I., Massouras T., Georgala A. (2015) The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese.. in Small Ruminant Research, vol 125, p.106-114. https://doi.org/10.1016/j.smallrumres.2015.01.025.
  105. Gerogiannaki M., Massouras T. (2015) Composition of trans-anethol and other aromatic volatiles    in anisated alcoholic beverage by head-space GC-MS chromatography.  in Journal of Environmental Science and Engineering. A 4 (2015) 36-39, DOI: 10.17265/21625298/2015.01.005.
  106. Papadimitriou, K., R. Anastasiou, E. Mavrogonatou, J. Blom, N.C. Papandreou, S.J. Hamodrakas, S. Ferreira, P. Renault, P. Supply, B. Pot and E. Tsakalidou (2014). Comparative genomics of Streptococcus macedonicus ACA-DC 198 against related streptococci. BMC Genomics 15, 272.
  107. Alexandraki V., M. Georgalaki, K. Papadimitriou, R. Anastasiou, G. Zoumpopoulou, I. Chatzipavlidis, M. Papadelli, N. Vallis, K. Moschochoritis and E. Tsakalidou (2014). Determination of triterpenic acids in natural and alkaline-treated Greek table olives throughout the fermentation process. LWT Food Sci. Technol. 58, 609-613.
  108. Tsakali, E., Petrotos, K., Chatzilazarou, A.; Stamatopoulos, K., D’Alessandro, A.G., Goulas, P., Massouras Th., Van Impe (2014). Determination of lactoferrin in Feta cheese whey with RP-HPLC. J. Dairy Sci. 8, 4832-7.
  109. Gerogiannaki M., Massouras T. 2014 “Analysis of essential oils in mastic gum (Pistachia lentiscus v. chia) using head space GC-MS”. Journal of Environmental Science and Engineering. Volume 3, Number 6, p 341-344. doi:10.17265/2162-5298/2014.06.006.
  110. Sakkas L., Moutafi A., Moschopoulou E. & Moatsou G. (2014). Assessement of heat treatment of various types of milk. Food Chem. 159, 293-301.
  111. Zoidou, E., Magiatis, P., Melliou, E., Constantinou, M., Haroutounian, S., Skaltsounis, A-L. (2014). Oleuropein as a bioactive constituent added in milk and yogurt. Food Chemistry.158, 319-24.
  112. Zoumpopoulou G., E. Pepelassi, W. Papaioannou, M. Georgalaki, P.A. Maragkoudakis, P. A. Tarantilis, M. G. Polissiou, E. Tsakalidou and K. Papadimitriou (2013). Incidence of bacteriocins produced by food related lactic acid bacteria active towards oral pathogens. Int. J. Mol. Sci. 14, 4640-4654.
  113. Argyri A., G. Zoumpopoulou, A. Karatzas, E. Tsakalidou, G.-J. Nychas, E. Panagou and C. Tassou (2013) Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiol. 33, 282-291.
  114. Georgalaki M., K. Papadimitriou, R. Anastasiou, B. Pot, G.  Van Driessche, B. Devreese and E. Tsakalidou (2013) Macedovicin, the second Food-Grade Lantibiotic produced by Streptococcus macedonicus ACA-DC 198. Food Microbiol.33, 124-130
  115. Maniou D., Tsala A., Moschopoulou E., Giannoglou M., Taoukis P. & Moatsou G. (2013) Effect of high-pressure-treated starter on ripening of Feta cheese. Dairy Sci. & Techn. 93, 11-20.
  116. Dumitrascu L., Moschopoulou E., Aprodu I., Stanciu S., Rapeanu G. and Stanciuc N. (2013). Assessing the heat induced changes in major cow and non-cow whey proteins conformation on kinetic and thermodynamic basis. Small Ruminant Res. 111, 129-138.
  117. Kondyli E., Massouras T., Katsiari M.C., Voutsinas L.P. (2013). Lipolysis and volatile compounds of Galotyri-type cheese made using different procedures. Small Ruminant Res. 113, 432-436.
  118. Kaminarides, S., Nestoratos, K., Massouras, T. (2013). Effect of added milk and cream on the physicochemical, rheological and volatile compounds of Greek whey cheeses. Small Ruminant Res. 113, 446-453.
  119. Karali, F., Georgala, Aik., Massouras, Th., Kaminarides,S. (2013). Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese. J. Sci. Food & Agriculture 93, 1845-1851.
  120. Georgala, Aik. (2013) The nutritional value of two fermented milk/cereal foods named Greek Trahanas and Turkish Tarhana : A Review. J. Nutr. Disorders & Therapy S11:002, 1-4.
  121. Papadimitriou K., S. Ferreira, N.C. Papandreou, E. Mavrogonatou, P. Supply, B. Pot and E. Tsakalidou (2012). Complete genome sequence of the dairy isolate Streptococcus macedonicus ACA-DC 198. J. Bacteriol. 194, 1838-1839.
  122. Nega A. & Moatsou G. (2012). Proteolysis and related enzymatic activities in ten Greek cheese varieties. Dairy Sci. & Techn. 92, 57-73.
  123. Poulopoulou I., Zoidis E., Massouras T., Hadjigeorgiou I. (2012). Terpenes  transfer to milk and cheese after oral administration to sheep fed indoors. J. Animal Phys. & Animal Nutr.  96, 2, 172–181.
  124. Poulopoulou I., Zoidis E., Massouras T., Hadjigeorgiou I. (2012). Transfer of Orally Administered Terpenes in Goat Milk and Cheese. Asian Austral. J. Animal Sci. 25, 1411-1418.
  125. Bontinis Τh.G., Mallatou H., Pappa E.C., Massouras Th., Alichanidis Ε. (2012). Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening. Small Ruminant Res. 105, 1, 193-201.
  126. Pappa E.C., Massouras Th., Sotirakoglou K., Kandarakis+, I. (2012). Formation of volatile compounds in Teleme cheese manufactured with mesophilic and thermophilic dairy starters. Small Ruminant Research 111, 110-119.
  127. Asteri I.A., E. Boutou, R. Anastasiou, B. Pot, C.E. Vorgias, E. Tsakalidou and K. Papadimitriou (2011). In silico evidence for the horizontal gene transfer of gsiB, a σΒ-regulated gene in Gram-positive bacteria, to lactic acid bacteria. Appl. Environ.  Microbiol. 77, 3526-3531.
  128. Asteri I.A., K. Papadimitriou, E. Boutou, B. Pot, C.E. Vorgias and E. Tsakalidou (2011). Comparative and evolutionary analysis of plasmid pREN isolated from Lactobacillus rennini, a novel member of the theta-replicating pUCL287 family. FEMS Microbiol. Lett. 318, 18-26.
  129. De Vuyst, L., F. Vaningelgem, V.  Ghijsels, E. Tsakalidou and F. Leroy (2011). New insights into the citrate metabolism of Enterococcus faecium FAIR-E 198 and its possible impact on the production of fermented dairy products. Int. Dairy J. 21, 580-585.
  130. Moschopoulou, E. (2011). Invited article: Characteristics of rennet and other enzymes from small ruminants used in cheese production. Small Ruminant Res. 101, 188-195.
  131. Panaras G., Moatsou G., Yanniotis S., Mandala I. (2011). The influence of functional properties of different whey protein concentrates on the rheological and emulcification capacity of blends with xanthan gum. Carbohydr. Polymers 86, 433-440.
  132. Moatsou G. & Govaris A. (2011). White Brined cheeses: a diachronic exploitation of small ruminants milk in Greece. Small Ruminant Res. 101, 113-121.
  133. Zoumpopoulou G., K. Papadimitriou, M. G. Polissiou., P. A. Tarantilis and E. Tsakalidou (2010). Detection of changes in the cellular composition of Salmonella enterica serovar Typhimurium in the presence of antimicrobial compound(s) of Lactobacillus strains using Fourier transform infrared spectroscopy. Int. J. Food Microbiol. 144, 202-207.
  134. Maragkoudakis P.A., W. Chingwaru, L. Gradisnika, E. Tsakalidou and A. Cencic (2010). Lactic acid bacteria efficiently protect human and animal intestinal epithelial and immune cells from enteric virus infection. Int. J. Food Microbiol. 141, 91-97.
  135. Maragkoudakis P.A., K. C. Mountzouris, C. Rosu,G. Zoumpopoulou, K. Papadimitriou, E. Dalaka, A. Hadjipetrou, G. Theofanous, G. P. Strozzi, N. Carlini, G. Zervas and E. Tsakalidou (2010). Feed supplementation of Lactobacillus plantarum PCA 236 modulates gut flora and milk fatty acid composition in dairy goats - preliminary study. Int. J. Food Microbiol. 141, 109-116.
  136. Asteri I.A., K. Papadimitriou, E. Boutou, R. Anastasiou, B. Pot, C.E. Vorgias and E. Tsakalidou (2010). Characterization of pLAC1, a 3.5 kb cryptic plasmid isolated from Lactobacillus acidipiscis and comparative analysis with its related plasmids. Int. J. Food Microbiol. 15, 222-228.
  137. Samelis J., A. Kakouri, E.C. Pappa, B. Bogovič Matijašić, M.D. Georgalaki, E. Tsakalidou and I Rogelj (2010). Microbial stability and safety of traditional Greek Graviera cheese: characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia. J. Food Prot. 73,1294-303.
  138. Asteri I.-A. , N. Kittaki and E. Tsakalidou (2010). The effect of wild lactic acid bacteria in the production of soft goat’s milk cheese. Int. J. Dairy Technol. 63, 234-242.
  139. Georgalaki M., M. Papadelli, E. Hassioti, R.Anastasiou, A. Aktypis, Gonzalez Van Driessche, B. Devreese, J. Van Beeumen L. De Vuyst and E. Tsakalidou (2010). Milk protein fragments induce the biosynthesis of macedocin, the lantibiotic produced by Streptococcus macedonicus ACA-DC 198. Appl. Envirom. Microbiol. 76, 1143-1151.
  140. Moschopoulou E., Anisa T., Katsaros G. Taoukis P. & Moatsou G. (2010). Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening. Innov. Food Sci. Emerging Techn. 11, 543-550.
  141. Nectaria, I. Kandarakis, S. Kaminarides, M. Komaitis, S. Papanikolaou (2010). Cheese whey as a renewable substrate for microbial lipid and biomass production by Zygomycetes. Engineering Life Sci. 10, 348-360.
  142. Zoidou E., Melliou E., Gikas E., Tsarbopoulos A., Magiatis P., Skaltsounis A.L. (2010). Identification of Throuba Thassos, a traditional Greek table olive variety, as a nutritional rich source of oleuropein. J. Agricult. & Food Chem. 13, 46-50.
    1. Moatsou, G. (2022). Heat treatment of goat milk – A Review. International Dairy Journal, in press (invited).
    2. Cernava T., D. Rybakova, F, Buscot, T. Clavel, A.C. McHardy, F. Meyer, F. Meyer, J. Overmann, B. Stecher, A. Sessitsch, M. Schloter, G. Berg and The MicrobiomeSupport Team (2022) Metadata harmonization–Standards are the key for a better usage of omics data for integrative microbiome analysis Environmental Microbiome 17:33, https://doi.org/10.1186/s40793-022-00425-1
    3. Anastasiou R., M. Kazou, M. Georgalaki, A. Aktypis, G. Zoumpopoulou and E. Tsakalidou (2022) Omics approaches to assess flavor development in cheese. Foods 2022, 11, 188, https://doi.org/10.3390/foods11020188 (invited paper)
    4. Georgalaki M., G. Zoumpopoulou, R. Anastasiou, M. Kazou and E. Tsakalidou (2021) Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications. Microorganisms 9, 2158 https://doi.org/10.3390/microorganisms9102158
    5. Moatsou G. & Sakkas L. (2019). Sheep milk components: Focus on nutritional advantages and biofunctional potential. Small Ruminant Research, 180, 86-99.
    6. Zoumpopoulou G., B. Pot, E. Tsakalidou and K. Papadimitriou (2017) Dairy Probiotics: Beyond the Role of Promoting Gut and Immune Health. Int. Dairy J. 67, 46-60 (invited paper)
    7. Baschali A., E. Tsakalidou, A. Kyriacou, N. Karavasiloglou, A.L. Matalas (2017) Traditional low- and non-alcoholic fermented beverages consumed in European countries: a neglected food group. Nutr. Res. Rev. 24, 1-24, doi: 10.1017/S0954422416000202
    8. Papadimitriou K., A. Alegria, P.A. Bron, M. de Angelis, M. Gobbetti, M. Kleerebezem, J. A. Lemos, D.M. Linares, P. Ross, C. Stanton, F. Turroni, D. van Sinderen, P. Varmanen, M. Ventura, M.l Zúñiga, E. Tsakalidou and J. Kok (2016) Stress Physiology of Lactic Acid Bacteria - A review. Microbiol. Mol. Biol. Rev. 80, 837-890
    9. Papadimitriou K., G. Zoumpopoulou, B. Foligné, V. Alexandraki, M. Kazou, B. Pot and E. Tsakalidou (2015) Discovering probiotic microorganisms: in vitro, in vivo and omics approaches. Front. Microbiol. 6:58. doi: 10.3389/fmicb.2015.00058 (invited paper)
    10. Papadimitriou K., B. Pot and E. Tsakalidou (2015) How microbes adapt to a diversity of food niches. Curr. Opin. Food Sci. 2, 29-35 (invited paper)
    11. De Vuyst L. and E. Tsakalidou (2008) Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations. Int. Dairy J. 18, 466-475
    12. Foulquié Moreno M.R., P. Sarantinopoulos, E. Tsakalidou and L. De Vuyst (2006) The role and application of enterococci in food and health. Int. J. Food Microbiol. 106, 1-24 (most cited article of IJFM 2006-2010)
    1. Moatsou G. (2022). Milk composition and properties: interspecies comparison. In: Understanding and improving the functional and nutritional properties of milk. T. Huppertz & T. Vasiljevic (Edrs), Burleigh Dodds Science Publishing Limited (Eds), Sawston, Cambridge, UK
    2. Aktypis A., E. Tsakalidou and E. Manolopoulou (2022) Yogurt and Health In: Functional Foods and their implications for Health promotion, R. Lordan, A. Tsoupras, I. Zabetakis, D. Ramji Eds., Academic Press-Elsevier, in press
    3. Kazou M., A. Gavriel, C. Kounenidaki and E. Tsakalidou (2022) Microbial quality and spoilage of raw cow’s milk In: Understanding and improving the functional and nutritional properties of milk, pp. 593-636, T. Huppertz and T. Vasiljevic Eds., Burleigh Dodds Science Publishing Limited, http://dx.doi.org/10.19103/AS.2022.0099.18
    4. Kazou M. (2022) LACTIC ACID BACTERIA: Lactococcus lactis In: Encyclopedia of Dairy Sciences, pp. 218-225, 3rd Edition, Paul L.H. McSweeney and John P. McNamara Eds., vol. 4. Elsevier, Academic Press, ISBN: 9780128187678, doi: 10.1016/B978-0-12-818766-1.00325-1
    5. Kazou M. and E. Tsakalidou (2022) No microbes no Cheese In: The Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation and Agriculture, Chapter 12, 1st Edition, F. Debruijn, H. Smidt, L. Cocolin, M. Sauer, D. Dowling and L. Thomashow Eds., John Wiley & Sons Ltd.
    6. Kazou M., L. Pagiati, R. Bounenni and E. Tsakalidou (2021) Microbial Flora In: Handbook of Dairy Foods Analysis, pp. 673-697, 2nd Edition, F. Toldrá and L. Nollet Eds., CRC Press, Boca Raton, USA, ISBN: 9780367343132
    7. Kazou M. and E. Tsakalidou (2021) “The application of –omics technologies in dechiphering the microbial ecosystem of table olives” In: Table Olives and their biofunctional role, A. Kyritsakis Ed., pp. 299-318; ISBN: 978-618-00-2979-6
    8. Albenzio M., Santillo A. & Moatsou G. (2021) The enzymology of non-bovine milks. In: Agents of change: enzymes in milk and dairy products. A. Kelly & L. Bach Larsen (Editors), Springer Nature (Eds), Switzerland, pp. 181-208.
    9. Moatsou G. (2021). Identification of Milk Origin. In: Handbook of Dairy Foods Αnalysis, Second Edition. Leo M. L. Nollet & Fidel Toldrá (Editors), CRC Press, Taylor and Francis Group (Eds), Boca Raton, Florida, USA, pp. 777-805.
    10. Zoumpopoulou G. and E. Tsakalidou (2019) Gluten free products. In: The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness, pp. 213-237, Ch. Galanakis Ed., Elsevier-Academic Press
    11. Papadimitriou K., G. Zoumpopoulou, M. Georgalaki, V. Alexandraki, M. Kazou, R. Anastasiou and E. Tsakalidou (2019) Chapter 5_Sourdough Bread. In: Innovations in Traditional Foods, pp. 127-158, Ch. Galanakis Ed., Woodhead Publishing
    12. Moschopoulou E., Moatsou G., Syrokou M.K., Paramithiotis S. & Drosinos E.H. (2019) Food quality changes during shelf life. In: Food Quality and Shelf Life, Charis Galanakis (Editor), Elsevier- Academic Press (Eds), Oxford, UK, pp. 1-31.
    13. Zoumpopoulou G., M. Kazou, V. Alexandraki, A. Angelopoulou, K. Papadimitriou, B. Pot and E. Tsakalidou (2018) Probiotics and Prebiotics: an Overview on Recent Trends. In: Probiotics and Prebiotics for Animal Health and Food Safety, pp. 1-34, B. Biavati and D. Di Gioia Eds., Springer Publishing, doi.org/10.1007/978-3-319-71950-4_1
    14. Zoumpopoulou G., E. Tsakalidou and L.V. Thomas (2018) Probiotic research: human and mechanistic studies. In: Probiotic Dairy Products, pp.293-357, 2nd Edition, A. Tamime and L.V. Thomas Eds., Society of Dairy Technology-Wiley, DOI: 10.1002/9781119214137.ch8
    15. Moschopoulou E. (2018). Microbial Non-coagulant Enzymes Used in Cheese Making. In:  'Microbial Cultures and Enzymes in Dairy Technology'. Ozturkoglu Budak, S. & Akal C. (Eds),       IGI Global.
    16. Moschopoulou E. (2017). Microbial milk coagulants. In: Microbial Enzyme Technology in Food Applications. R.C. Ramesh & C.M. Rosell (Eds), CRC Press, Taylor & Francis Group (Eds), Boca Raton, Florida, USA. pp. 199-213
    17. Moatsou G. & Park Y.W. (2017) Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition and Marketing. In: Handbook of Non_Bovine Mammals, 2nd edition. W.L. Wendorff, Y.W. Park & G.F.W. Haenlein (Editors), John Wiley and Sons Ltd (Eds), West Sussex, UK, pp. 84-150.
    18. Zoidou E., Melliou E., Moatsou G. & Magiatis P. (2017) Preparation of functional yogurt enriched with olive-derived Products. In:  Yogurt in Health and disease Prevention: Υogurt additives and reformulations. Nagendra P. Shah (Editor), Academic Press, Elsevier (Eds), USA, 11, 203-220.
    19. Aktypis A. (2016) Katiki Domokou: In:  The Oxford Companion to Cheese. Catherine Donnelly (Eds.) CRC Press (Ed.), Oxford University Press, New York, USA. pp. 398-399
    20. Aktypis A.and M.A. Schraedley (2016) Formaella Arahovas Parnassou : In:  The Oxford Companion to Cheese. Catherine Donnelly (Ed.) CRC Press (Eds), Oxford University Press, New York, USA. pp. 398-399
    21. Alexandraki V. and E. Tsakalidou (2016) Kefalograviera Cheese. In: The Oxford Companion to Cheese, page 399, M. Sinsheimer Ed., Oxford University Press USA, NY. (2017 James Beard Award in Reference and Scholarship)
    22. Alexandraki V., M. Kazou, A. Angelopoulou, M.P. Arena, V. Capozzi, P. Russo, D. Fiocco, G. Spano, K. Papadimitriou and E. Tsakalidou (2016) The Microbiota of non-Cow Milk and Products. In: Non Cow Milk and Milk Products, pp. 117-160, K. Papadimitriou and E. Tsakalidou Eds., Elsevier, San Diego CA, US
    23. Alichanidis, E., G. Moatsou, Polychroniadou Α. (2016). The Composition and the Properties of non-Cow Milks and Products.  In: Non-Bovine Milk and Milk Products. E. Tsakalidou & K. Papadimitriou (Editors), Academic Press (Eds), UK, pp. 81-116.
    24. Moschopoulou E. & G. Moatsou (2015). Greek Dairy Products: Composition and Processing.  Rui Cruz (Editor), CRC Press, Taylor & Francis Group (Eds), Boca Raton, Florida, USA, with Editor.
    25. Pot B., G.E. Felis, K. De Bruyne, E. Tsakalidou, K. Papadimitriou, J. Leisner and P. Vandamme (2014). The genus Lactobacillus. In: Lactic Acid Bacteria: Biodiversity and Taxonomy, pp.251-354 , First Edition, W. H. Holzapfel & B.J.B. Wood Eds,  John Wiley & Sons, Ltd.
    26. Moatsou G. & E. Moschopoulou (2014). Microbiology of raw milk, In: Dairy Microbiology and Biochemistry: Recent Developments. B. H. Ozer & G. Akdemir-Evrendilek (Editors), CRC Press, Taylor & Francis Group (Eds), Boca Raton, Florida, USA, pp. 1-38.
    27. Papadimitriou K., V. Alexandraki and E. Tsakalidou (2013). Fighting off human infections: a new role for bacteriocin molecules. In: Interactive Probiotics, pp. 22-51, E. Pessione Ed., CRC press.
    28. Alexandraki V., E. Tsakalidou, K. Papadimitriou and W. Holzapfel (2013). A study on the status and trends of the conservation and sustainable use of microorganisms in food processes. Background Study Paper No 65, FAO Commission on Genetic Resources for Food and Agriculture.
    29. Moatsou G. (2013). Sanitary procedures, heat treatments, packaging, In: Milk and Dairy Products in Human Nutrition. Y. W. Park & G. F. W. Haenlein (Editors), Wiley-Blackwell (Eds), UK, pp. 288-309.
    30. Papadimitriou K., E. Tsakalidou and J. Lemos (2011) The Stress Response of Streptococci. In: Stress Responses of Lactic Acid Bacteria, pp.251-301, K. Papadimitriou and E. Tsakalidou Eds., Springer Science & Business Media, LLC, NY, USA.
    31. Tsakalidou Ε. (2011) Microbial Flora. In Safety Analysis of Foods of Animal Origin, pp. 781-798, L. Nollet and F. Toldrá Eds., CRC Press, Taylor & Francis Group, USA.
    32. Moatsou G. (2011). Milk and Dairy Products - Enzymes, In: Practical Food and Research. Rui Kruz (Editor), Nova Science Publishers, Inc. (Eds), New York, USA. pp. 299-336.
    33. Tsakalidou Ε. (2010) Microbial Flora. In Handbook of Dairy Foods Analysis, pp. 647-664, L. Nollet and F.Toldrá Eds., Boca Raton FL CRC Press, USA.
    1. Filioglou K., E. Manolopoulou, E. Tsakalidou, M. Kazou and A. Aktypis (2022) Microbial diversity of kid yoghurt desserts. International ICFMH Conference - FoodMicro 2022, Athens, Greece
    2. Kazou M., E. Tsakalidou, A. Sessitsch, T. Kostic and MicrobiomeSupport Consortium (2022) MicrobiomeSupport: Towards coordinated microbiome R&I activities in the food system to support (EU and) international bioeconomy goals. International ICFMH Conference - FoodMicro 2022, Athens, Greece
    3. Georgalaki M., G. Lazaropoulos, L. Olivier, R. Anastasiou, G. Zoumpopoulou, E. Manolopoulou, V. Alexandraki, M. Kazou, K. Papadimitriou and E. Tsakalidou The anti-hypertensive character of traditional Feta cheese and its indigenous microbiota. International ICFMH Conference - FoodMicro 2022, Athens, Greece
    4. Zoumpopoulou G., D. Lali, R. Anastasiou, M. Kazou, V. Angelopoulou, A. Agapaki, E. Konstantakis, E. Balafas, N.P.E. Kadoglou, E. Tsakalidou and N. Kostomitsopoulos (2022) Lactobacillus fermentum ACA-DC 179 administration modulates gut microbiota, metabolic profile and atherosclerosis progression in Apo-E-/- mice. International ICFMH Conference - FoodMicro 2022, Athens, Greece
    5. Lappa I.K., C. Gantzias, M. Aerts, M. Georgalaki, E. Manolopoulou, P. Vandamme and E. Tsakalidou (2022) Non-starter lactic acid bacteria characterization of Cretan Staka using MALDI-TOF MS. International ICFMH Conference - FoodMicro 2022, Athens, Greece
    6. Pagiati L., M. Kazou, G, Rizas, R. Anastasiou, G. Zoumpopoulou, M. Georgalaki, E. Manolopoulou, E.Ζ. Panagou and E. Tsakalidou (2022) Microbial evaluation of Conservolea and Thasos Greek olive cultivars using classical microbiological and amplicon-based metagenomics approaches. International ICFMH Conference - FoodMicro 2022, Athens, Greece
    7. Kourkoulakou A., A. Tasiouli, T. Paschos, M. Georgalaki, E. Manolopoulou, G. Zoumpopoulou, E. Tsakalidou and M. Kazou (2022) Goat milk isolates as starters in soft goat cheese production. International ICFMH Conference - FoodMicro 2022, Athens, Greece
    8. Kazou M., F. Drosou, V. Sellas, V. Dourtoglou, E. Tsakalidou and M. Dimopoulou (2022) The microbiota and aroma profile of Agiorgitiko wine under different inoculation schemes. IVAS, “In Vino Analytica Scientia” conference – XII, DLR Rheinpfalz and Weincampus Neustadt, Germany
    9. Kourkoulakou A., A. Tasiouli, T. Paschos, E. Tsakalidou and M. Kazou (2022) The impact of wild strains as starter cultures on goat milk cheese production. Dairy Science and Technology Symposium, Aarhus, Denmark
    10. Kazou M., L. Pagiati and E. Tsakalidou (2022) Microbial biogeography of Greek olive cultivars using metataxonomic analysis. Annual American Society for Microbiology (ASM) Microbe Meeting, ASM Microbe 2022, Washington D.C., USA
    11. Kazou M., G. Zoumpopoulou, R. Anastasiou and E. Tsakalidou (2022) Whole genome sequencing sheds further light on the probiotic potential of Limosilactobacillus fermentum ACA-DC 179 isolated from Greek Kasseri cheese. Probiota2022 Connecting the Business and Science of the Microbiome, Copenhagen, Denmark
    12. Pappas G., Zoidou E., Moatsou G. and Moschopoulou E (2021). Functional properties of commercial bovine or ovine/caprine whey proteins. Euro-Aliment 2021 – The 10th International Symposium - Foods Connects People and Share Science in a Resilient World, 7-8 October 2021, Galati-Romania, Online.
    13. Zisi C., Riganakou I., Zoidou E., Moatsou G. and Moschopoulou E (2021). Composition of acid whey derived from commercial set type and traditional Greek Yoghurts. Euro-Aliment 2021 – The 10th International Symposium - Foods Connects People and Share Science in a Resilient World, 7-8 October 2021, Galati-Romania, Online.
    14. Kazaki M., Kontodimou M.-F., Lygka M., Psarakis M. and Massouras Th.  (2021). The effect of geographical area, package type and storage period on the chemical composition and fatty acid profile of Feta cheese.  18thEuroFedLipidCongress, Oct. 2021.
    15. Zoumpourlis M., Kartsiolas G. and Massouras Th. (2021). Physicochemical characteristics and fatty acid composition of dessert yoghurts  . 18thEuroFedLipidCongress, Oct. 2021
    16. Kartsiolas G., Zoumpourlis M. and Massouras Th. (2021). Determination of the aroma profile of commercial authentic greek strained yoghurts and yoghurt desserts using SPME coupled with GC-MS.12 th International Conference on “Instrumental Methods of Analysis” (IMA-2021), 20-23 September 2021.
    17. Lygka M. and Massouras Th.  (2021). Descrimination of Feta cheese from different geographical region, packaging type and production date according to its chemical composition and volatile profile.  12 th International Conference on “Instrumental Methods of Analysis” (IMA-2021), 20-23 September 2021.
    18. Kontodimou M.-F., Zoidou E., Papadopoulos G. and Massouras Th. (2021). Fatty acids composition of traditional, strained and set type Greek yogurt, manufactured from cow's, sheep's and goat milk.  12 th International Conference on “Instrumental Methods of Analysis” (IMA-2021), 20-23 September 2021.
    19. Pagiati L., M. Kazou and E. Tsakalidou (2021) The impact of geographical and temporal factors on grapes’ microbiota of the viticultural Nemea PDO zone of Greece. Dare2Change Science – Innovation Driven Agrifood Business, Porto, Portugal
    20. Kazou M., M. Lagonikou, A. Kourkoulakou, G. Zoumpopoulou, M. Georgalaki, E. Dotsika and E. Tsakalidou (2021) The microbiota of the Greek raw donkey milk assessed by classical microbiological and amplicon-based metagenomics analyses. 13th Symposium on Lactic Acid Bacteria (virtual), The Netherlands
    21. Kazou M., A. Gavriil, G. Zoumpopoulou, M. Georgalaki, A. Papantoni, A. Mallouchos and E. Tsakalidou (2021) The impact of different starter cultures on the microbiome and volatilome of the Greek PDO Kopanisti cheese. 13th Symposium on Lactic Acid Bacteria (virtual), The Netherlands
    22. Pagiati L., M. Kazou, G. Rizas, G. Zoumpopoulou, M. Georgalaki, E.Ζ. Panagou and E. Tsakalidou (2021) Microbial evaluation of Conservolea and Thasos Greek olive cultivars using classical microbiological and amplicon-based metagenomics approaches. 13th Symposium on Lactic Acid Bacteria (virtual), The Netherlands
    23. Chatzidaki M., E. Karvouni, V. Papadimitriou, A. Pagoni, E. Tsakalidou, and A. Xenakis (2021) Development of nanoemulsions containing Vitamin D3 forfortification of sheep milk. European Colloid & Interface Society, Athens, Greece
    24. Kazou M., E. Tsakalidou and E. Panagou (2021) Unraveling the microbiota of Greek table olives using novel molecular tools (Next Generation Sequencing). 2nd International Olive Conference, Perrotis College-KRINOS Olive Center, Thessaloniki, Greece (virtual)
    25. Kazou M., P. Kyriakaki, A. Kourkoulakou and E. Tsakalidou (2021) Physicochemical and microbiological evaluation of the Greek raw donkey milk. World Microbe Forum, American Society of Microbiology (ASM) & Federation of European Microbiological Societies (FEMS) (virtual)
    26. Kounenidaki C., P. Kyriakaki, M. Kazou and E. Tsakalidou (2021) Classical Microbiological and Amplicon-Based Metagenomics Analyses Shed Light on the Greek Raw Goat Milk Microbiota. World Microbe Forum, American Society of Microbiology (ASM) & Federation of European Microbiological Societies (FEMS) (virtual)
    27. Kounenidaki C., M. Kazou and E. Tsakalidou (2021) Greek Raw Goat Milk for the Production of Healthy and Nutritious Foods. Dairy Science and Technology Symposium (virtual), Aarhus University, Denmark
    28. Kazou M., A. Gavriil, O. Kalagkatsi, T. Paschos and E. Tsakalidou (2021) Microbiological and physicochemical evaluation of traditional Greek Kopanisti cheese produced by different starter cultures. International Conference on Advanced Dairy Science and Technology, Cape Town, South Africa (virtual) Best Presentation Award
    29. Pagiati L., M. Kazou and E. Tsakalidou (2021) Microbial biogeography of Greek olive varieties assessed by amplicon-based metagenomics analysis. International Conference on Nondairy Fermented Products and Plant-Based Milk, Amsterdam, The Netherlands (virtual), Best Presentation Award
    30. Pagiati L., M. Kazou and E. Tsakalidou (2021) Microbial terroir of the viticultural Nemea PDO zone of Greece. International Conference on Nondairy Fermented Products and Plant-Based Milk, Amsterdam, The Netherlands (virtual), Best Presentation Award
    31. Tsimidou M.Z, F.Th. Mantzouridou, A. Trichopoulou, E. Tsakalidou, M. Kazou and P. Tarantilis (THE GREEK NODE FOOD REFORMULATION GROUP) (2020) Capacity development within the Greek Node of METROFOOD RI regarding food processing. Challenges and opportunities for fermented food product reformulation. IMEKOFOODS 2020, Prague, Czeck Republic
    32. Papademas P., M. Aspri, M. Mariou, S.E. Dowd, M. Kazou and E. Tsakalidou (2020) Conventional and omics approaches shed light on Halitzia cheese, a long-forgotten white-brined cheese from Cyprus. 8th IDF International Symposium on sheep, goat and other non-cow’s milk, Brussels, Belgium
    33. Lali D., G. Zoumpopoulou, M. Kazou, R. Anastasiou, N.P.E. Kadoglou, N. Kostomitsopoulos and E. Tsakalidou (2020) Administration of Lactobacillus fermentum ACA-DC 179 in Apo-E-/- mice modulates the gut microbiota and markers related with atherosclerotic plaque formation. Probiota2020 Connecting the Business and Science of the Microbiome, Dublin, Ireland
    34. Moschopoulou E., Dernikos D. and Zoidou E. Ovine Ice Cream made with addition of Whey Protein Concentrates of Ovine -Caprine origin. (2020) 8th IDF International Symposium on Sheep, Goat and other Non-Cow milk. Brussels, 4-6 Noveber 2020.
    35. Moschopoulou E., Moschou K.E., Moatsou G. and Zoidou E. (2020) Cross flow microfiltration of ovine whey derived from the manufacture of Feta and Gruyere-type cheese: Effect on chemical composition and microflora. 8th IDF International Symposium on Sheep, Goat and other Non-Cow milk. Brussels, 4-6 November 2020. 
    36. Moatsou G., Moschopoulou E., Zoidou E., Kamvisi A., Liaskou D., Tsigkou V. & Sakkas L. (2020). Effect of heat treatment of goat milk on whey proteins, endogenous enzymes, rennet clotting behavior and yoghurt-type gels. Poster Presentation. 8th IDF International Symposium on Sheep, Goat and other Non-Cow Milk, 4-6 November 2020, Brussels. Belgium.
    37. Sakkas L., Alatini E. & Moatsou G. (2020). Use of buttermilk in the manufacture of reduced-fat sheep milk cheese. Poster Presentation. 8th IDF International Symposium on Sheep, Goat and other Non-Cow Milk, 4-6 November 2020, Brussels. Belgium.
    38. Kouklidis D., Sakkas L. &  Moatsou G. (2020). Effect of salting and ripening conditions on the characteristics of a reduced-fat semi-hard cheese manufactured from a mixture of goat milk with skimmed cow milk. Poster Presentation. 8th IDF International Symposium on Sheep, Goat and other Non-Cow Milk, 4-6 November 2020, Brussels. Belgium.
    39. Kazou M., A. Palatzidi, M. Georgalaki, G. Zoumpopoulou, R. Anastasiou, E. Manolopoulou and E. Tsakalidou (2019) The Microbiome of Kalamon Olives-Conventional and Metagenomics Approaches. XXXVIII Annual Meeting of the European Culture Collections' Organization, Torino, Italy
    40. Karastamatis S., Zoidou E., Moatsou G. and Moschopoulou E. (2019) Influence of Different Technological Parameters on Characteristics of Greek Strain Yoghurt and Its Acid Whey. IDF World Dairy Summit, Istanbul, 23-26 September 2019.
    41. Moschopoulou E., Kamvisi A., Tsigkou V., Sakkas L., Zoidou E. and Moatsou G. (2019) Influence of Heat Treatment on Whey Proteins, Alkaline Phosphatase and Lactoperoxidase of Small Ruminants’ Milk. IDF World Dairy Summit, Istanbul, 23-26 September 2019
    42. Tsakalidou E. (2018) The indigenous microbiota of traditional fermented foods - A treasure chest of pro-technological and health-promoting microorganisms. SIEF 22nd International Ethnological Food Research Conference «Tradition and Nutritional Science in the Modern Food Chain», Kalamata, Greece (invited lecture)
    43. Tsakalidou E. (2018) Deciphering the microbial ecosystem of Greek table olives_a metagenomics approach. 1st International Olive Conference “Table Olives: Pursuing innovation - Exploring trends”, Thessaloniki, Greece (invited lecture)
    44. Saliba L., G. Zoumpopoulou, R. Anastasiou, I. Karayiannis, D. Sgouras, E. Tsakalidou, P. Deiana, L. Montanari, G. Hassoun and N. Mangia (2018) Preliminary evaluation of the probiotic potential of Lactobacillus strains isolated from Lebanese goat milk. 5th International ISEKI_Food Conference, Stuttgart, Germany
    45. Papademas P., M. Mariou, M. Kazou, V. Alexandraki and E. Tsakalidou (2018) Reviving a long–forgotten cheese: The case study of Halitzia, a white-brined cheese from Cyprus. 5th International ISEKI_Food Conference, Stuttgart, Germany
    46. Bouguerra A., Djebili S., Zouaoui N., Cornu A., Massouras Th. et Barkat M. Siminaire International sur les Sciences Alimentaires, Constantine 14-15 october 2018, Algérie. (Poster).
    47. Bouguerra A., Djebili S., Massouras Th. Barkat M., 3èmes Journées Scientifiques-LOST 2018, 500 Places Tidjani Haddam, 23-24 Janvier 2018, Algérie. (Poster).
    48. Bouguerra A., Djebili S., Benmakhlouf H., Zouaoui N., Aggoun M., Zerrougui S., Diab N., Massouras Th., Bruno M., Cornu A., et Barkat M. Premier Colloque International sur la ”Sécurité Alimentaire et Développement Durable en milieu semi-aride” (CISADD), 08-10 Décembre 2018, Algérie
    49. Alexandraki V., M. Kazou, R. Bounenni, C. Charmpi, M. Georgalaki, R.Anastasiou, E.Tsakalidou and K. Papadimitriou (2017) Culture independent omics analysis of Feta cheese microbial ecosystem. 4th International Conference on Microbial Diversity 2017, Bari, Italy
    50. Kazou M., V. Alexandraki, G. Chavella, M. Koutsoumpou, A. Paximadaki, R. Anastasiou, M. Georgalaki, E. Tsakalidou and K. Papadimitriou (2017) Culture-dependent vs metagenomics approaches to discover the table olives microbial ecosystem. 4th International Conference on Microbial Diversity 2017, Bari, Italy
    51. Anastasiou R., K. Zarifopoulou, M. Georgalaki, G. Zoumpopoulou, E. Manolopoulou, K. Papadimitriou and E. Tsakalidou (2017) The microbial ecosystem of the traditional Greek yogurt: a metagenomics approach. 4th International Conference on Microbial Diversity 2017, Bari, Italy
    52. Georgalaki M., S. Alexandropoulou, R. Anastasiou, G. Zoumpopoulou, E. Manolopoulou, K. Papadimitriou and E. Tsakalidou (2017) The Staka cream microbial ecosystem: a metagenomics approach. 4th International Conference on Microbial Diversity 2017, Bari, Italy
    53. Papadimitriou K., V. Alexandraki, M. Kazou, C. Charmpi, R. Bounenni, M. Georgalaki R. Anastasiou and E. Tsakalidou (2017) Feta cheese microbial ecosystem: a metagenomics approach. 12nd Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands
    54. Papadimitriou K., M. Kazou, V. Alexandraki, G. Chavella, M. Koutsoumpou, A. Paximadaki, R. Anastasiou, M. Georgalaki and E. Tsakalidou (2017) Metagenomics analysis of naturally fermented Greek table olives. 12nd Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands
    55. Papadimitriou K., M. Chatzidaki, V. Alexandraki, M. Georgalaki, F. Balkiza, V. Papadimitriou, A. Xenakis AND E. Tsakalidou (2017) Structure and antimicrobial efficacy of microemulsions carrying nisin. 12nd Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands
    56. Chatzidaki M., K. Papadimitriou, V. Alexandraki, M. Georgalaki, F. Balkiza, V. Papadimitriou, A. Xenakis and E.Tsakalidou (2017) Microemulsions as potential carriers of nisin: effect of composition on structure and efficacy. 10th NIZO Dairy Conference-Innovations in Dairy Ingedients, Papendal, the Netherlands
    57. Bouguerra A., D.S., Zouaoui N., Massouras T., Barkat M. 3e CI-SAN Constantine du 28-30 Novembre 2017, Algérie (Poster)
    58. Gerogiannaki-Christopoulou M., Th. Massouras Evaluation of volatile aroma compounds and sensory  quality of distillates from Muscat gapers. VIII International Scientific Agriculture Symposium“AGROSYM 2017”AGROSYM 2017 Jahorina, October 05 -08, 2017.
    59. W. Nasri, T. Massouras, S. Smeti, I. Mekki, G. Papakitsos, Y. Benabdelmalek, N. Atti (2017) Effect of feeding systems on physicochemical parameters of the silico-sarde ewe’s milk and cheese in Tunisia, presented to the “6th International Congress on Food Technology” held on 18th - 19th March, 2017, Athens, Greece.
    60. Aktypis A., Baklagi S., Georgalaki M., Manolopoulou E. (2016) Inhibition of Clostridium sporogenes by Streptococcus thermophilus ACA-DC 0040 under conditions simulating Gruyere cheese production and ripening. International Association of Food Protection (IAFP) Congress, Athens, Greece.
    61. Papadimitriou K., M. Kazou, V. Alexandraki, B. Pot and E. Tsakalidou (2016) In silico analysis of the first complete genome sequence of Lactobacillus acidipiscis. 41st Federation of European Biochemical Societies (FEBS) congress, Ephesus,  Kuşadası, Turkey
    62. Zilelidou E., V. Milina, S. Paramithiotis, G. Zoumpopoulou, E. Mavrogonatou, D. Kletsas, E. Tsakalidou, K. Papadimitriou and P. Skandamis (2016) Co-cultivation affects growth, expression of virulence genes and in vitro virulence potential of Listeria monocytogenes. 25th International ICFMH Conference - FoodMicro 2016, Dublin, Ireland
    63. Zilelidou E., C. Karmiri, G. Zoumpopoulou, E. Mavrogonatou, D. Kletsas, E. Tsakalidou, K. Papadimitriou and P. Skandamis (2016) Listeria monocytogenes strains with high survival rates in simulated gastric fluid and increased in vitro virulence potential can be underrepresented during selective enrichment with the ISO protocol. 25th International ICFMH Conference - FoodMicro 2016, Dublin, Ireland
    64. Alexandraki V., M. Kazou, C. Charmpi, R.E. Bounenni, M. Georgalaki, R. Anastasiou, E. Tsakalidou and K. Papadimitriou (2016) Metagenomics analysis of the Feta cheese microbial ecosystem. IAFP 12th European Symposium on Food Safety, Athens, Greece
    65. Alexandraki V., M. Kazou, B. Pot, E. Tsakalidou and K. Papadimitriou (2016) In silico assessment of the technological potential of the dairy Streptococcus thermophilus ACA-DC 2 through genome analysis and comparative genomics. IAFP 12th European Symposium on Food Safety, Athens, Greece
    66. Kazou M., M. Koutsoumpou, R. Anastasiou, M. Georgalaki, V. Alexandraki, E. Tsakalidou and K. Papadimitriou (2016) Exploring the microbial consortia of Greek table olives using culture-dependent  and –independent approaches. IAFP 12th European Symposium on Food Safety, Athens, Greece
    67. Kazou M., V. Alexandraki, B. Pot, E. Tsakalidou and K. Papadimitriou (2016) Complete genome sequence of the dairy isolate Lactobacillus acidipiscis ACA-DC 1533. IAFP 12th European Symposium on Food Safety, Athens, Greece
    68. Georgalaki M., G. Zoumpopoulou, E. Mavrogonatou, G. Van Driessche, R. Anastasiou, V. Alexandraki, M. Kazou, M. Papadelli, E. Manolopoulou, K. Papadimitriou, D. Kletsas, B. Devreese and E. Tsakalidou (2016) Production of bioactive peptides and probiotic potential of lactic acid bacteria isolated from traditional Greek dairy products. IAFP 12th European Symposium on Food Safety, Athens, Greece
    69. Ioannou M., G. Zoumpopoulou, E. Moschopoulou, R. Anastasiou, V. Alexandraki, E. Tsakalidou and K. Papadimitriou (2016) Kaimaki type ice cream as a food carrier of the probiotic strain Lactobacillus fermentum ACA-DC 179. IAFP 12th European Symposium on Food Safety, Athens, Greece
    70. Zilelidou E., V. Milina, S. Paramithiotis, G. Zoumpopoulou, E. Mavrogonatou, K. Papadimitriou, D. Kletsas, E. Tsakalidou and P. Skandamis (2016) The Impact of co-cultivation on growth, expression of virulence genes and in vitro virulence potential of Listeria monocytogenes. IAFP 12th European Symposium on Food Safety, Athens, Greece
    71. Roumanas D., Moatsou G., Zoidou E., Sakkas L. & Moschopoulou E. (2016) Effect of enrichment of bovine milk with whey proteins on biofunctional and rheological properties of low fat yoghurt-type products. 1st International Multidisciplinary Conference on Nutraceuticals and Functional Foods. 7-9 July 2016, Kalamata, Greece. Oral presentation. Book of Abstracts (eBook: ISBN: 978-972-98998-5-0) pp.48-49.
    72. Tsakalidou E. (2015) Milk and Dairy Products in the Mediterranean Diet. World Food Day - Mediterranean Food and Nutrition, Portorož, Slovenia (invited lecture)
    73. Kazou M., V. Alexandraki, P. Renault, B. Pot, E. Tsakalidou and K. Papadimitriou (2015) Adaptation of Streptococcus macedonicus and Streptococcus thermophilus in milk. Common strategies, distinct ways. World Food Day - Mediterranean Food and Nutrition, Portorož, Slovenia
    74. Alexandraki V., M. Kazou, B. Pot, E. Tsakalidou and K. Papadimitriou (2015) Comparative genomic analysis between Lactobacillus delbreuckii subsp. lactis and Lactobacillus delbreuckii subsp. bulgaricus of dairy origin. World Food Day - Mediterranean Food and Nutrition, Portorož, Slovenia.
    75. Massouras Th ., Triantaphyllopoulos K ., Moustridis N. and Bastas K. (2015). “Changes of IgG, Lactoferrin and fatty acid profile in Greek sheep colostrum and milk during the first two weeks post partum”. ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk. Cyprus  march 2015.
    76. Massouras Th., Bitsi N ., Paramithiotis S., Manolopoulou E., Drosinos E.2, Triantaphilopoulos K. (2015). “Identification of lactic acid bacteria isolated from donkey milk” ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk. Cyprus  march 2015.
    77. Zoidou Evangelia, Karageorgos Dimitrios, Massouras Theophilos, Kandarakis Ioannis†, Anifantakis Emmanuel. (2015). “Galotyri-type cheese from ewes' milk with probiotic bacteria”. ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk. Cyprus  march 2015.
    78. Triantaphyllopoulos K., Theodossiou I., Massouras Th. (2015). “Protein fraction investigation of donkeys’milk produced in Greece”.  ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk. Cyprus march 2015.
    79. Epitropaki S., Georgala A., Massouras T. and Kaminarides S. (2015). “Microbiological, volatile textural and sensory characteristics of full fat and reduced fat goat cheeses sprayed with the mold Penicillium Candidum”. ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk. Cyprus  march 2015.
    80. Sakkas L., Zoidou Ε., Moatsou G., Moschopoulou A., Papatheodorou Κ., Massouras Th. (2015). “Ripening of white cheese in large-capacity brine tanks”. ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk. Cyprus  march 2015.(Oral presentation)
    81. Zisidis O.V., Massouras T., Bremmers H. “PDO and PGI Foodstuffs have value added to Stakeholders” ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk. Cyprus  march 2015.
    82. Parpouna M., Hajigeorgiou J, Sotirakoglou P. , Massouras Th. 2015. Volatile profile as an indicator fo determination of the geographical origin of Greek hard cheese Graviera,. International Conference ‘Scien Technology’ SCinTE, Athens 2015. (Oral Presentation)
    83. Psarakis M., Tsiboukas K., Bizelis J, Massouras Th. (2015). Sustainability Study of Small Dairy Units. expo 2015, Athens. (Oral Presentation).
    84. Sakkas L., Zoidou Ε., Moatsou G., Moschopoulou A., Papatheodorou Κ., Massouras Th. (2015). “Rip of white cheese in large-capacity brine tanks”. Acept to bublish on Symposium Proceedings of ΙD International Symposium on Sheep, Goat and other non-Cow Milk. Cyprus march 2015. (Oral Presentation
    85. Pappa I., Massouras Th., Iliopoulos C. (2015) Electronic traceability systems along the agri-food chain. Technological, economic and social perspectives of innovative entrepreneurship in Greece with international environment 2nd International Conference on Applied Innovation (Oral Presentation).
    86. Massouras Th., “Organic Dairy Products” 2nd International Conference on Applied Innova 19 EPIRUS T.E.I Innovation Office, October 2015 (Oral Presentation).
    87. Goliomytis M., Simitzis P., Charismiadou M., Massouras Th., Moschou K., Ekonomou C., Papades V, Lepesioti S., Deligeorgis S. (2015). Effects of flavonoids dietary supplementation on milk antioxidant cap in sheep.9th World Congress on Polyphenols Applications Malta Polyphenols, June 3 to 5, Malta 2015. (Oral Presentation).
    88. Simitzis. P, Charismiadou M., Goliomytis M., Massouras T., Moschou K., Ikonomou C., Papadedes E., Lepesioti S., Deligeorgis S.. Effects of flavonoids dietary supplementation on yoghurt antioxidant capacity. Poster Presentation, Session 48. EAAP – 66th Annual Meeting, Warsaw, Poland, 31 August – 4 September 2015. Book of abstracts No. 21, 480.
    89. Hager-Theodorides A.L., Dragona N.A., Moschou K., Kappou C., I. Arkoumanis, Goliomytis M., Charismiadou M., Simitzis P., Massouras T. and Deligeorgis S.. (2015).Effect of dietary supplementation of broiler chickens with the natural antioxidants hesperidin and naringin on the expression of lipogenesis related genes and fatty acid profile. Poster Presentation in the 6th International Symposium on Animal Functional Genomics. 27-29 July 2015, Piacenza, Italy. Book of abstracts, 73.
    90. Bouguerra A., Massouras Th., Zouaoui N., Barkat M..( 2015). Volatile compounds of some aromatic p of Algerian semi-arid’ area by (HS-SPME) coupled to (GC/MS) 9th International Conference on Instrum Methods of Analysis: Modern Trends and Applications - IMA 2015 (Oral Presentation).
    91. Th. Massouras , A. Bouguerra, S. Djebili and M. Barkat. Composition, aromatic profile and coagulation properties of milk of goat graze in pasture of Algeria semi-arid areas 9th International Conferenc Instrumental Methods of Analysis: Modern Trends and Applications - IMA 2015 (Poster).
    92. Bouguerra, Th. Massouras, N Zouaoui, M. Barkat. Volatile compounds of some aromatic plants of Algerian semi-arid’ area by (HS-SPME) coupled to (GC/MS). 9th International Conference on Instrumental Methods of Analysis: Modern Trends and Applications, 20-24 September 2015, Kalamata, Greece. (Poster) (Poster)
    93. Massouras Th., Alexiou G.(2015). Evaluation of the fatty acid profile in donkeyʼs milk during lactation International Conference on Instrumental Methods of Analysis: Modern Trends and Applications - IMA (Poster)
    94. Hager-Theodorides A., Dragona N., Moschou K., Kappou Ch., Arkoumanis I., Goliomytis M., Charism M., Simitzis P., Massouras Th. and Deligeorgis St. Effect of dietary supplementation of broiler chickens the natural antioxidants hesperidin and naringin on the expression of lipogenesis related genes and fatty profile. International Symposium on Animal Functional Genomics (ISAFG) 2015, Piacenza, July 27-29 (Poster).
    95. Sflomos K., Batrinou A., Bratakos S., Houhoula D., Markaki P., Massouras Th. “A SWOT analysis for selected organically grown agro-food products of Mediterranean diet”. IJFST 50th Celebration Conference: The future of food innovation,nutrition technology, 17to 19 February 2015, Lincoln University, New Zealand. (Poster).
    96. Christopoulou Gerogiannaki M,, Massouras Th. “Comparison of aroma compounds in dis and extracted products of sage (Salvia officinalis L.). 6th International Scientific Agriculture Sympo “Agrosym 2015” on Jahorina mountain (Bosnia), 15-18 October 2015. (Poster).
    97. Christopoulou Gerogiannaki M, Tzoutzoukou Ch. Massouras Th. Comparison of a compounds of the apple distillates from nativearia varieties of north Greece. 6th International Scie Agriculture Symposium “Agrosym 2015” on Jahorina mountain (Bosnia), 15-18 October 2015. (Poster).
    98. Gkalimana Z., Massouras, T., Sotirakoglou, K. & Moschopoulou E. (2015) Effect of using microfiltered bovine milk on volatile compounds of yoghurt and fresh acid cheese. 29th EFFoST International Conference: Food Science Research and Innovation. 10-12 Nov., Athens. Poster presented as Short paper in: Conference Proceedings –Vol.II (ISBN: 978-618-82196-1-8), pp. 1946-1950. (Poster).
    99. Papadimitriou K., M. Kazou, V. Alexandraki, B. Pot, P. Renault and E. Tsakalidou (2015). Genomics of Streptococcus macedonicus: moving from pathogenicity to adaptation to the dairy environment. FEMS 6th Congress of European Microbiologists, Maastricht, the Netherlands.
    100. Alexandraki V., M. Kazou, P. Renault, B. Pot, E. Tsakalidou and K. Papadimitriou (2015). Characterization of the dairy Streptococcus thermophilus ACA-DC 29 strain through comparative genomics. FEMS 6th Congress of European Microbiologists, Maastricht, the Netherlands.
    101. Zoumpopoulou G. V. Alexandraki, M. Kazou, M. Papadelli, A. Tzouvanou, E. Manolopoulou, R. Anastasiou, M. Georgalaki, E.Mavrogonatou, D. Kletsas, K. Papadimitriou and E. Tsakalidou (2015) Greek traditional dairy and meat products: A biological reservoir for new probiotic strains. FEMS 6th Congress of European Microbiologists, Maastricht, the Netherlands.
    102. Georgalaki M., M. Kazou, V. Alexandraki, E. Manolopoulou, R. Anastasiou, G. Zoumpopoulou, K. Papadimitriou, M. Papadelli, G. Van Driessche, B. Devreese and E. Tsakalidou (2015). Production of ACE-inhibitory peptides by lactic acid bacteria isolated from traditional Greek dairy products. FEMS 6th Congress of European Microbiologists, Maastricht, the Netherlands.
    103. Papadimitriou K. and E. Tsakalidou (2015) Assessing the safety of dairy streptococci beyond Streptococcus thermophilus based on recent genomic evidence for the Streptococcus bovis/Streptococcus equinus complex. IDF 7th International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus (invited lecture).
    104. Aktypis A., A. Katsioulis., E. Georgala, E. Manolopoulou, K. Papadimitriou and E. Tsakalidou (2015) Effect of Lactobacillus rennini ACA-DC 565, as adjunct culture, on microbioplogical, physicochemical and sensory characteristics of Graviera cheese. IDF 7th International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus
    105. Manolopoulou E., A. Aktypis, C. Matara, P. Tsiomi, E. Konstantinou, K. Mountzouris, S. Klonaris and E. Tsakalidou (2015) Exploring Sheep Farmers’ Knowledge Regarding aspects of Integrated Production Management of Milk and Dairy Products. 7th IDF International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus
    106. Zoumpopoulou G., M. Papadelli, A. Tzouvanou, V. Alexandraki, M. Kazou, E. Manolopoulou, R. Anastasiou, M. Georgalaki, K. Papadimitriou and E. Tsakalidou (2015). In vitro screening for probiotic potential of lactic acid bacteria isolated from Greek traditional dairy and meat products. IDF 7th International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    107. Georgalaki M., E. Manolopoulou, R. Anastasiou, G. Zoumpopoulou, V. Alexandraki, M.Kazou, K. Papadimitriou, M. Papadelli, G. Van Driessche, B. Devreese and E. Tsakalidou (2015). Production of ACE-Inhibitory peptides by lactic acid bacteria isolated from Greek traditional yogurt and fermented milk samples. IDF 7th International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    108. Massouras Th ., Triantaphyllopoulos K ., Moustridis N. and Bastas K. (2015). “Changes of IgG, Lactoferrin and fatty acid profile in Greek sheep colostrum and milk during the first two weeks post partum”. ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Mil, Goat and other non-Cow Milk, Limassol, Cyprus
    109. Massouras Th ., Bitsi N ., Paramithiotis S., Manolopoulou E., Drosinos E., Triantaphilopoulos K. (2015). “Identification of lactic acid bacteria isolated from donkey milk” ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus
    110. Zoidou Evangelia, Karageorgos Dimitrios, Massouras Theophilos, Kandarakis Ioannis†, Anifantakis Emmanuel. (2015). “Galotyri-type cheese from ewes' milk with probiotic bacteria”. ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    111. Triantaphyllopoulos K., Theodossiou I., Massouras Th. (2015). “Protein fraction investigation of donkeys’milk produced in Greece”.  ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk. Limassol, Cyprus.
    112. Epitropaki S., Georgala A., Massouras T. and Kaminarides S. (2015). “Microbiological, volatile textural and sensory characteristics of full fat and reduced fat goat cheeses sprayed with the mold Penicillium Candidum”. ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk. Goat and other non-Cow Milk, Limassol, Cyprus.
    113. Zisidis O.V., Massouras Th., Bremmers H. “PDO and PGI Foodstuffs have value added to Stakeholders” ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    114. Simitzis  P., Goliomytis M., Charismiadou M., Massouras  Th., Moschou K., Ekonomou C., Papadedes V., Lepesioti1 S. and Deligeorgis S. (2015). Effects of flavonoids dietary supplementation on yoghurt antioxidant capacity. 66th Annual Meeting of the European Federation of Animal Sciene (EEAP).
    115. Bouguerra A., Massouras Th., Zouaoui  N, Barkat   M. (2015). Volatile compounds of some aromatic plants of Algerian semi-arid’ area by (HS-SPME) coupled to (GC/MS). 9th International Conference on Instrumental Methods of Analysis-Modern Trends and Applications. (invited lecture).
    116. Goliomytis  M., Simitzis  P., Charismiadou  M., Massouras  T., Moschou  K., Ikonomou  C., Papadedes  E., Lepesioti  S., Deligeorgis, S. (2015). Effect of flavonoids dietary supplementation on milk antioxidant capacity. 9th World Congress on Polyphenols Applications:  Malta Polyphenols  (oral Presentation).
    117. Massouras Th ., Triantaphyllopoulos K ., Moustridis N. and Bastas K. (2015). “Changes of IgG, Lactoferrin and fatty acid profile in Greek sheep colostrum and milk during the first two weeks post partum”. ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    118. Massouras Th ., Bitsi N., Paramithiotis S., Manolopoulou E., Drosinos E., Triantaphilopoulos K. (2015). Identification of lactic acid bacteria isolated from donkey milk. ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    119. Triantaphyllopoulos K., Theodossiou I., Massouras Th. (2015). Protein fraction investigation of donkeys’milk produced in Greece.  ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    120. Bouguerra A., Massouras Th., Zouaoui  N, Barkat   M. (2015). Volatile compounds of some aromatic plants of Algerian semi-arid’ area by (HS-SPME) coupled to (GC/MS). 9th International Conference on Instrumental Methods of Analysis-Modern Trends and Applications.
    121. Hager-Theodorides L. A., Dragona A. N., Moschou K.,  Kappou Ch., Arkoumanis I., Goliomytis M., Charismiadou M., Simitzis P., Massouras Th. and St  Deligeorgis (2015). Effect of dietary supplementation of broiler chickens with the natural antioxidants hesperidin and naringin on the expression of lipogenesis related genes and fatty acid profile.  International Symposium on Animal Functional Genomics.
    122. Sflomos K., Batrinou A., Bratakos S., Houhoula D., Markaki P., Massouras Th. (2015). A SWOT analysis for selected organically grown agro-food products of the Mediterranean diet. In Conference Handbook of IJFST 50th Celebration Conference p68:The future of food innovation, nutrition and technology.
    123. S. Epitropaki,  Aik.  Georgala,  Th. Massouras  and  S.  Kaminarides. Characteristics of two goat cheeses: A full-fat and a reduced-fat cheese sprayed with the mould Penicillium Candidum. Poster. 7th IDF International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    124. Gerogianni O., Mpotsaris G., Sakkas L. & Moatsou G. (2015). Monitoring the manufacture of WPCs from Feta cheese whey throughout a production season. Poster, 7th IDF International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    125. Zoidou E., Matthaiou M., Mimi E., Kaminarides S. & Moatsou G. (2015). Manufacture of a semi-hard cheese from ovine milk. Poster. 7th IDF International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    126. Sakkas L., Zoidou E., Moatsou G., Moschopoulou E., Papatheodorou K.& Massouras Th. (2015). Ripening of white cheese in large-capacity brine tanks.  7th IDF International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus. Oral presentation by L. Sakkas.
    127. Tzouvanou A., Evangelia Zoidou E. & Moatsou G. (2015). Effect of brine composition on the ripening of ovine white brined cheese. Poster. 7th IDF International Symposium on Sheep, Goat and other non-Cow milk, Limassol, Cyprus.
    128. Skordobeki A., Zoidou E., Moatsou G. & Kaminarides S. (2015).  Physicochemical  characteristics  of  a  new reduced-fat  mold  ripened  cheese  from  goat  milk.  Poster, 7th IDF International Symposium on Sheep, Goat and other non-Cow milk, Limassol, Cyprus.
    129. Moschopoulou E., Zoidou E., Sakkas L., Kalathaki C., Liarakou A, Stamos A., Chatzigeorgiou A. & Moatsou G. (2015). Physicochemical, textural and antioxidant properties of set type yoghurt made from sheep’s or goats’ milk. Poster. 7th IDF International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    130. Theodorou, S, Sakkas L., Zoidou E., Stamos A., Chatzigeorgiou A., Moatsou G., Gerogianni O. & Moschopoulou E. (2015). Effect of fortification with Whey Protein Concentrates on rheology and sensory profile of set type yoghurt made from goat’s milk. Poster. 7th IDF International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    131. Theodorou S., Sakkas L., Zoidou E., Stamos A., Chatzigeorgiou A., Moatsou G., Gerogianni O. & Moschopoulou E. (2015). Biofunctional properties of set type yoghurt made from goat’s milk fortified with Whey Protein Concentrates. Poster. 7th IDF International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.
    132. Gkalimana Z., Masouras, T., Sotirakoglou, K. and Moschopoulou E. (2015) Effect of using microfiltered bovine milk on volatile compounds of yoghurt and fresh acid cheese. 29th EFFoST International Conference: Food Science Research and Innovation. 10-12 Nov., Athens. Accepted.
    133. Zoidou E., Angelopoulos P. & Anifantakis E. (2015). Somatic cell count and milk quality of dairy ewes in Greece. Poster. 7th IDF International Symposium on Sheep, Goat and other non-Cow milk, Limassol, Cyprus.
    134. Zoidou E., Karageorgos D., Massouras Th. Kandarakis I.†& Anifantakis E. (2015). Galotyri-type cheese from ewes' milk with probiotic bacteria Poster, 7th IDF International Symposium on Sheep, Goat and other non-Cow milk, Limassol, Cyprus.
    135. Georgala, Aik. (2015). ‘The vitamin and mineral content of equid, camel and buffalo milks: Literature data’. Accepted for presentation at 29th EFFoST International Conference-Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, 10-12 November 2015, Athens, Greece. Poster.
    136. Papadimitriou K., A. E. Sarafianou, B. Pot, P. Renault and E. Tsakalidou (2014). Comparative genomics of two dairy Streptococcus macedonicus strains supports their adaptation to the milk environment. IDF World Dairy Summit, Tel Aviv, Israel.
    137. Georgalaki M., E. Manolopoulou, R. Anastasiou, G. Zoumpopoulou, V. Alexandraki, M. Kazou, K. Papadimitriou, M. Papadelli and E. Tsakalidou (2014). ACE-Inhibitory activity and technological potential of lactic acid bacteria isolated from Greek traditional yogurt and fermented milk samples. 11th Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands.
    138. Papadimitriou K., R. Anastasiou, E. Mavrogonatou, J. Blom, N.C. Papandreou, S.J. Hamodrakas, S. Ferreira, P. Renault, P. Supply, B. Pot, E. Tsakalidou (2014). Milk adaptation and pathogenic potential among members of the Streptococcus bovis/Streptococcus equinus complex. 11th Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands.
    139. Papadelli M., G. Zoumpopoulou, M. Georgalaki, R. Anastasiou, E. Manolopoulou, I. Lytra, K. Papadimitriou and E. Tsakalidou (2014). Use of lactic acid bacteria for the fermentationof cv. Kalamon olives processed by the Greek-style method. 11th Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands.
    140. Zoumpopoulou G., M. Papadelli, A. Tzouvanou, V. Alexandraki, M. Kazou, E. Manolopoulou, R. Anastasiou, M. Georgalaki, K. Papadimitriou and E. Tsakalidou (2014) Probiotic traits of lactic acid bacteria isolated from Greek traditional dairy and meat products. International Scientific Conference on Probiotics and Prebiotics - IPC2014, Budapest, Hungary.
    141. Anthoula A., N. Chorianopoulos, E. Tsakalidou, Y. Kourkoutas, K. Koutsoumanis and C. Tassou, (2014) Fermented Or enriched with new probiotic microorganisms isolated from Greek traditional products – ProbioDairyMeat. International Scientific Conference on Probiotics and Prebiotics - IPC2014, Budapest, Hungary.
    142. Anastasiou R., M. Kazou, V. Alexandraki, E. Tsakalidou and K. Papadimitriou (2014). Linking stress resistant phenotypes to bacteriocin production under stress conditions: the example of Streptococcus macedonicus osmotic stress resistant mutants and macedocin. 4th International Symposium on Antimicrobial Peptides – AMP2014, Lorient, France.
    143. Georgalaki, K. Papadimitriou,, R. Anastasiou, B. Pot, G. Van Driessche, B. Devreese and E. Tsakalidou (2014) Macedovicin, the second food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198. 4th International Symposium on Antimicrobial Peptides – AMP2014, Lorient, France.
    144. Georgalaki M., G. Zoumpopoulou, K. Papadimitriou, V. Alexandraki, M. Kazou, G. Van Driessche, B. Devreese and E. Tsakalidou (2014). Is the antimicrobial activity exhibited by Lactobacillus fermentum ACA-DC 179 attributed to a bacteriocin? 4th International Symposium on Antimicrobial Peptides – AMP2014, Lorient, France.
    145. Geronikos P., E. Manolopoulou, A. Aktypis, S. Rozakis, E. Tsakalidou and N.G. Stoforos (2014) The effect of the probiotic starter Lactobacillus fermentum ACA-DC 179 on the self-life and safety of the PDO Greek fresh cheese “Katiki Domokou”. Bridging Training and Research for Industry and the wider Community 3rd International ISEKI Food Conference, Athens, Greece.
    146. Anastasiou R., M. Kazou, V. Alexandraki, E. Tsakalidou and K. Papadimitriou (2014) Linking stress resistant phenotypes to bacteriocin production under stress conditions: the example of Streptococcus macedonicus osmotic stress resistant mutants and macedocin. 4th International Symposium on Antimicrobial Peptides, Lorient, France.
    147. Georgalaki M., K. Papadimitriou,, R. Anastasiou, B. Pot, G. Van Driessche, B. Devreese and E. Tsakalidou (2014) Macedovicin, the second Food-Grade Lantibiotic produced by Streptococcus macedonicus ACA-DC 198. 4th International Symposium on Antimicrobial Peptides, Lorient, France.
    148. Georgalaki M., G. Zoumpopoulou, K. Papadimitriou, V. Alexandraki, M. Kazou, G. Van Driessche, B. Devreese and E. Tsakalidou (2014) Is the antimicrobial activity exhibited by Lactobacillus fermentum ACA-DC 179 attributed to a bacteriocin?. 4th International Symposium on Antimicrobial Peptides, Lorient, France.
    149. Tsakalidou E. (2014) Probiotics in Mediterranean types of applications. International Probiotics Association (IPA) World Congress, Athens, Greece (invited lecture).
    150. Moschopoulou E., Ioannou V., Markantoni M., Stamos A. & Moatsou G. (2014). Physicochemical and textural properties of bovine set- type yoghurt fortified with whey protein concentrate of ovine and caprine origin. Poster, 3rd international ISEKI Food Conference ‘Food Science and Technology Excellence for a Sustainable Bioeconomy’, Athens, 21-23 May 2014. Book of abstracts p.235.
    151. Aik. Georgala, E. Anifantakis and S. Kaminarides (2014). Chemical composition and perspective of traditional Greek cheeses that are locally produced in the Cyclades islands. 3rd International ISEKI Food Conference, Athens, Greece.
    152. Anastasaki E., G. Zoumpopoulou, K. Papadimitriou, P. Tarantilis, E. Tsakalidou and M. Polissiou (2013). Instrumental analysis of bacterial cells frowth under incubation with Crocus sativus L. extracts using FT-IR spectroscopy. 8th International Conference IMA 2013-Instrumental Methods of Analysis-Modern Trends and Applications, Thessaloniki, Greece.
    153. Kordali G., V. Papadimitriou, M. Georgalaki, E. Tsakalidou, K. Papadimitriou, A. Xenakis (2013). Formulation of food grade microemulsions for encapsulation of bacteriocins. 27th Conference of the European Colloid and Interface Society (ECIS 2013), Sofia, Bulgaria.
    154. Papadimitriou K., N. Papandreou, S. Hamodrakas, S. Ferreira, P. Sypply, B. Pot and E. Tsakalidou (2013). Comparative genomics among members of the Streptococcus bovis/Streptococcus equinus complex. FEMS 5th Congress of European Microbiologists, Leipzig, Germany.
    155. Papadimitriou K., T. Plakas, R. Anastasiou, N. Papandreou, S. Hamodrakas, S. Ferreira, P. Sypply, P.Renault, B. Pot and E. Tsakalidou  (2013). Characterization of plasmid pSMA198 found in Streptococcus macedonicus ACA-DC 198 supports the relation of the species to the milk environment. FEMS 5th Congress of European Microbiologists, Leipzig, Germany.
    156. Kazou M., Zoumpopoulou G., Tarantilis P., Polissiou M., Tsakalidou E. and K. Papadimitriou (2013). Assessing global cellular changes in Lactococcus lactis during exposure to different stressful conditions with the use of Fourier transform infrared spectroscopy. FEMS 5th Congress of European Microbiologists, Leipzig, Germany.
    157. Massouras T., Mpoutsis S., Andriopoulos A., Zoidou E. (2013). Effects of manufacturing processes on physicochemical and microbiological characteristics of soft goat cheese, Goat Milk Quality, Regional IGA Conference 2013, Tromsø, Norway.
    158. Massouras T., Smilanis T. (2013). Cheese making properties of goat milk from different regions of Greece. International Goat Association (IGA) Conference, on Goat Milk Quality, Norway, Tromsø 4-6 June 2013.
    159. Tsakalidou E. and S. Klonaris (2012). Processing of non-cow milk – Technological challenges and economic perspectives. IDF World Dairy Summit, Cape Town, South Africa (invited lecture).
    160. Tsakalidou E., M. Georgalaki, M. Papadelli, G. Zoumpopoulou, R. Anastasiou and K. Papadimitriou (2012). Streptococcus macedonicus ACA-DC 198 produces multiple lantibiotics – A promising protective starter in dairy fermentations. 1st International Dairy Biotechnology Conference, Shanghai, China (invited lecture).
    161. Manolopoulou E., M. Georgalaki, R. Anastasiou, M. Papadeli, A. Aktypis, G. Zoumpopoulou, P. Maragoudakis, I. Asteri, K. Papadimitriou, G. Kalantzopoulos and E. Tsakalidou (2012). The ACA-DC Greek Collection of microorganisms. 31st Annual Meeting of the European Culture Collections' Organization, Braga, Portugal.
    162. Tsakalidou E. (2012). Microbiota of goat milk and goat milk cheeses. 1st Asia Dairy Goat Conference, Kuala Lumpur, Malaysia (invited lecture).
    163. Argyri A., G. Zoumpopoulou, A. Doulgeraki, A. Karatzas, E. Tsakalidou, G.-J. Nychas, E. Panagou and C. Tassou (2012). Probiotic potential of lactic acid bacteria isolated from fermented Greek table olives. IAFP (International Association for Food Protection) Annual Meeting, Rhode Island, USA.
    164. Manolopoulou E., M. Georgalaki, R. Anastasiou, M. Papadeli, A. Aktypis, G. Zoumpopoulou, P. Maragoudakis, I. Asteri, K. Papadimitriou, G. Kalantzopoulos and E. Tsakalidou (2012). The ACA-DC Greek Collection of microorganisms. 1st Intrenational Conference of the Wordwide Traditional Cheeses Association, Ragusa, Italy.
    165. Georgala, Aik. (2012). Food ingredients with possible anti-inflammatory properties: a review. International Conference ‘Rheumatology & Therapeutics’, 14-15 August 2012, Chicago, USA.
    166. Massouras Th., Kamoutsa K. (2012). Determination of IgG levels in goat bulk milk samples from different regions of Greece. XI International Conference on Goats Gran Canaria, Spain 2012.
    167. Massouras Th., Hadjigeorgiou I., Zoidis E., Poulopoulou I., Tsoufi  B. (2012). Modification of milk and cheese fatty acid profile, affected by terpenes administration to dairy goats. XI International Conference on Goats Gran Canaria, Spain.
    168. Tsakalidou E. (2011). Milk protein fragments induce bacteriocn biosynthesis in Streptococcus macedonicus: perspectives in food preservation and infection control. 36th FEBS Congress – Biochemistry for Tomorrow’s Medicine, Torino, Italy (invited lecture).
    169. Tsakalidou E., R. Anastasiou, M. Papadelli, G. Zoumpopoulou, P. Maragkoudakis, M. Georgalaki and K. Papadimitriou (2011). Streptococcus macedonicus produces the lantibiotic Macedocin when grown in milk - From biosynthesis to applications. 1st International Conference on Microbial Diversity: Environmental Stress and Adaptation, Milan, Italy (invited lecture).
    170. Papadimitriou K., I.-A. Asteri, E. Boutou, R. Anastasiou, B. Pot, C.E. Vorgias and E. Tsakalidou (2011). In silico evidence for the horizontal gene transfer of gsiB,  a σΒ-regulated gene in Gram-positive bacteria, to lactic acid bacteria. 10th Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands.
    171. Tsakalidou E., R. Anastasiou, E. Boutou, C.E. Vorgias and K. Papadimitriou (2011). Osmotic stress resistant mutants of Streptococcus macedonicus preserve their ability to produce the bacteriocin-peptide Macedocin under hypersomotic conditions in contrast to the wild-type. 10th Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands.
    172. Tsermoula P., Moschopoulou E.  & Moatsou G. (2011). Influence of natamycin on microbial counts of ovine hard - type cheese.  IDF International Symposium on Sheep, Goat and other non-Cow milk, Athens, Greece, May 16-18, 2011. Poster.
    173. Karali F., Moschopoulou E. & Kaminarides S. (2011). Influence of salting way on the mineral content of ovine Halloumi cheese. IDF International Symposium on Sheep, Goat and other non-Cow Milk. Athens, Greece, 16-18 May 2011. Poster.
    174. Moschopoulou Ε, Panopoulos G. & Kandarakis I. (2011). Microfiltration of ovine milk: Influence on its microflora, chemical composition and cheesemaking properties. IDF International Symposium on Sheep, Goat and other non-Cow Milk. Athens, Greece, 16-18 May 2011. Oral presentation.
    175. Moatsou G. (2011). Assessment of the authenticity of ovine and caprine milk dairy products. IDF International Symposium on Sheep, Goat and other non-Cow milk, Athens, Greece, May 16-18, 2011. Oral presentation.
    176. Nega A. Kehagias C. & Moatsou G. (2011). Traditional cheeses: Effect of cheesemaking technology on the physicochemical composition and mineral contents.  IDF International Symposium on Sheep, Goat and other non-Cow milk, Athens, Greece, May 16-18, 2011. Poster.
    177. Alexandraki S. & Moatsou G. (2011). Detection of Caprine Milk in Ovine Milk. IDF International Symposium on Sheep, Goat and other non-Cow milk, Athens, Greece, May 16-18, 2011. Poster.
    178. Maniou D., Tsala A., Moschopoulou E., Giannoglou M., Taoukis P. & Moatsou G. (2011). High-pressure-treated starter in the manufacture of Feta cheese. Poster, 8th Cheese Symposium, Moorepark 2011, October 28-29, Cork, Ireland.
    179. Manti  V. , Nessen. M. A. , Blokland M. , Sakkas L . , Stolker A. A. M. & Moatsou G.  (2011).  Feta  whey: seasonal characteristics of a traditional product with innovative applications. Poster H8, CHAINS2011 (Chemistry As INovating Science), Nonember 28-30, DeFabrique, Maarssen, Holland.
    180. Angelopoulos P., Zoidou E. (2011). The effect of Somatic Cell Count on the plasminogen, plasmin and plasminogen activator system of ewe milk. IDF International Symposium on Sheep, Goat & other non-Cow Milk, 16-18 May, 2011, Athens, Greece.
    181. Angelopoulos P., Zoidou E. (2011). Use of a plasminogen activator in Kefalotyri cheese manufacture. IDF International Symposium on Sheep, Goat & other non-Cow Milk, 16-18 May, 2011, Athens, Greece.
    182. Aik.Georgala (2011). Cheeses fortified with omega-3 fatty acids : a review. 9th Euro Fed Lipid Congress, Rotterdam, The Netherlands, 18-21 September 2011.
    183. Georgala Aik, Anastasaki E, Xitos D, Kapogiannis D, Malouxos T, Massouras T.,  Kandarakis I. (2011). The nutritional value of Trachanas. A fermented milk-cereal traditional Greek food. IDF Dairy Science and Technology Week, 16-18 May 2011, Athens, Greece.
    184. Poulopoulou I., Hadjigeorgiou I., Zoidis E., Masouras T. (2011). Comparative study   of terpenes concentration in blood plasma and milk. IDF Dairy Science and Technology Week, 16-18 May 2011, Athens, Greece.
    185. Bontinis Th.G., Mallatou H., Pappa E.C., Masssouras Th., Alichanidis E. (2011). Changes in lipolysis, proteolysis and volatile profile of Xinotyri cheese made from raw goat’s milk. In the Proceedings of the IDF International Symposium on Sheep, Goat and other non-Cow milk. IDF Dairy Science and Technology Week, 16-18 May 2011, Athens, Greece.
    186. Stratakis N., Massouras T., and Zoumpoulakis   P.(2011).  Lipid fraction Determination in Low Fat Dairy Products using Nuclear Magnetic Resonance Spectroscopy (NMR) and Gas Ghromatography (GC). 7th International Conference "Instrumental Methods of Analysis - IMA 2011".
    187. Fotakis Ch., Christodouleas Liouni D., Calokerinos M., A., Massouras T., Zoumpoulakis  P. and Zervou M..2011. Metabolic and antioxidant signature of aged Greek grape marc distillates. 7th International Conference "Instrumental Methods of Analysis - IMA 2011".
    188. Poulopoulou I., Hadjigeorgiou I., Zoidou E., Avramidou S., Masouras T Effects of terpenes oral administration in blood plasma and milk concentration and some physicochemical characteristics of sheep milk.  61st Annual Meeting of the European Association for Animal Production August  23rd-27th, 2010 - Heraklion Crete GREECE.
    189. Mountzouris K.C., P.A. Maragkoudakis, E. Dalaka, G. Zoumpopoulou, C. Rosu, A. Hadjipetrou, G. Theofanous, , N. Carlini, G. Zervas and E. Tsakalidou (2010). Effects of Lactobacillus plantarum PCA 236 in feed administration on dairy goat fecal microflora, plasma immunoglobulins, antioxidant status and milk fatty acid composition. 61st Annual Meeting of the European Association for Animal Production, Herakleion, Greece.
    190. Papadelli M., Lytra I., Zoumpopoulou G., Manolopoulou E., Georgalaki M., Anastasiou R., Tsakalidou E. (2010). The performance of Leuconostoc mesenteroides subsp. mesenteroides strain Lm139 as starter culture in Greek-style Kalamon olives fermentation. 22nd International ICFMH FoodMicro 2010 Symposium, Copenhagen, Denmark.
    191. Asteri I.A., E. Boutou, R.Anastasiou, B. Pot, C.E. Vorgias, E. Tsakalidou and K. Papadimitriou (2010). In silico evidence for the horizontal gene transfer of the σΒ-regulated in Gram-positive bacteria gsiB to lactic acid bacteria. 1st International Conference on Advances in Biotechnology-Industrial Microbial Biotechnology, Thessaloniki, Greece.
    192. Papadimitriou K., R. Anastasiou, E. Boutou, C.E. Vorgias and E. Tsakalidou (2010). Genetically acquired osmotic stress resistance of Streptococcus macedonicus results in sustained production of the bacteriocin-peptide Macedocin under hyperosmotic conditions. 1st International Conference on Advances in Biotechnology-Industrial Microbial Biotechnology, Thessaloniki, Greece.
    1. Καρέλα Μ., Ζωίδου Ε., Νταλάκα Ε., Θεοδώρου Γ., Μοάτσου Γ. & Μοσχοπούλου Α.* (2022). Χαρακτηριστικά όξινου ορού από στραγγιστό γιαούρτι που παράγεται στην Ελληνική Γαλακτοβιομηχανία.  13o Πανελλήνιο Επιστημονικό Συνέδριο Χημικής Μηχανικής, Πάτρα, 2-4 Ιουνίου 2022.
    2. Nanou E., P. Kourelias, D. Stefas, E. Konstantinou, E. Manolopoulou, E. Tsakalidou, V. Kokkinos, C. Bouras, and S. Couris (2022) A laser-based technique for the classification of milk samples based on their animal origin. XXXVI Pan-Hellenic conference on Solid-State Physics and Materials Science, Heraklion, Greece
    3. Stefas D., E. Nanou, P. Kourelias, G. Kantemiris, N. Pliatsika, D. Polygenis, E. Konstantinou, E. Manolopoulou, E. Tsakalidou, V. Kokkinos, C. Bouras, S. Couris (2022) Laser Induced Breakdown Spectroscopy Assisted by Machine Learing for Food Science Applications. 13th Panhellenic Scientific Conference on Chemical Engineering, Patras, Greece
    4. Pagiati L., M. Kazou and E. Tsakalidou (2021) The biogeography of Greek table olives varieties assessed by amplicon-based metagenomics analysis. 71st Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Athens, Greece
    5. Aktypis A., Manolopoulou E., Yfanti I. H., Kalogeropoulou D (2019).The effect of lactose hydrolysis on sheep milk yogurt properties. 8thNational MicroBioKosmos (MBK) Conference, Patra, Greece
    6. Aktypis A., Manolopoulou E., Kalogeropoulou D., Yfanti I.H (2019). The effect of ‘free lactose’ sheep yogurt environment on pathogenic growth susceptibility. 8thNational MicroBioKosmos (MBK) Conference, Patra, Greece
    7. Kazou M., L. Pagiati, A. Kourkoulakou, R. Anastasiou, G. Zoumpopoulou, M. Georgalaki, E. Manolopoulou, Y. Kotseridis, D. Kalyvas and E. Tsakalidou (2019) Microbial diversity of the Nemea Agiorgitiki variety assessed by classical microbiological and amplicon-based metagenomic analysis. 3rd Conference on Geographic Information Systems and Spatial Analysis in Agriculture and the Environment, Athens, Greece
    8. Kazou M., L. Pagiati, A. Kourkoulakou, R. Anastasiou, G. Zoumpopoulou, M. Georgalaki, E. Manolopoulou, M. I. Xenia, N. Proxenia, Y. Kotseridis and E. Tsakalidou (2019) Exploring the microbiota of the PDO Agiorgitiko wine using classical microbiological and amplicon-based metagenomics approaches. 70th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Athens, Greece
    9. Kazou M., A. Palatzidi, R. Bounenni, R. Anastasiou, G. Zoumpopoulou, M. Georgalaki, E. Manolopoulou, H. Argyropoulos, G. Rizas, L. Pagiati and E. Tsakalidou (2019) Investigation of Kalamon and Manaki olives’ microbiota using classical microbiological and amplicon-based metagenomics approaches. 70th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Athens, Greece
    10. Demisli S., M.D. Chatzidaki, E. Karvouni, E. Tsakalidou, A. Xenakis and V. Papadimitriou (2019) Olive oil-in-water nanoemulsions for the encapsulation of Vitamin D. 8th Congress of the Greek Lipid Forum “New Trends in Lipids Field”, Athens, Greece
    11. Anastasiou R., Kazou M., McNaught D., Dimitriadou M., Georgalaki M.,  Zoumpopoulou G., Polemikos G., Manolopoulou E., Michalena E. and E. Tsakalidou (2019) Exploring the microbial ecosystem of Polynesian yogurt using culture-dependent and -independent approaches. 8th Congress of the Scientific Society "MikroBioKosmos”, Patras, Greece
    12. Kazou M., Anastasiou R., Georgalaki M., Zoumpopoulou G., Drossou V., Chatzipavlidis I., Manolopoulou E. and E. Tsakalidou (2019) Exploring the microbial ecosystem of Geremezi cheese using culture-dependent and -independent approaches. 8th Congress of the Scientific Society "MikroBioKosmos”, Patras, Greece (oral presentation)
    13. Manolopoulou E., Anastasiou R., Aktypis A., Drossou V., Zoumpopoulou G., Georgalaki M., Kazou M. and E. Tsakalidou (2019) The microbiome of Kariki cheese produced in Tinos Island. 8th Congress of the Scientific Society "MikroBioKosmos”, Patras, Greece (oral presentation)
    14. Tsakalidou E. (2018) The indigenous microbiota of Greek traditional fermented foods. A treasure chest of pro-technological and health-promoting microorganism (2018) 4th Conference of the History of the Environment, Athens, Greece
    15.  Aktypis A. (2018) Η μικροχλωρίδα των ελληνικών τυριών. Πανελλήνια Διοργάνωση «ΦΕΤΑ 2018», Επιστημονική Ημερίδα, 14-16 Σεπτ., Ελασσόνα, Λάρισα.(Οral presentation)
    16. Aktypis A., Christodoulou H., Manolopoulou E., Georgala A., Daferera D. and Polysiou M. (2017) Fresh soft “Katiki” type cheese supplemented with Saffron extract (Crocus sativus L.): Impact on microbiological characteristics, antioxidant activity and safety during storage. 7th National MicroBioKosmos (MBK) Conference, Athens, Greece
    17. Georgala A., Aktypis A. and Kaminarides S. (2017) The yeasts and moulds flora of Kopanisti cheese: a traditional P.D.O. raw milk cheese.7th National MicroBioKosmos (MBK) Conference, Athens, Greece
    18. Ακτύπης Α. (2017) Πιστοποίηση-Ανάδειξη τοπικών παραδοσιακών τυριών. TINOS FOOD PATHS, Scientific Meeting, Tinos Cyclades, Greece,  (Oral presentation).
    19. Moschopoulou E. (2017). [Microfiltration: A usefool tool for the Dairy Industry]. 4ο Hellenic Symposium eke 2017, 12-14 May 2017, Volos. Oral presentation.
    20. Αρμάου Ε., Σιμιτζής Π., Κουτσούλη Π.  , Ε. Ζωϊδου, Θ.  Μασούρας, Ι. Μπιζέλης, Ι.  Πολίτης. (2017).   Επίδραση του διαστήματος διακοπής της  άμελξης στη φυσιολογία του μαστού και  στη σύσταση του γάλακτος στα πρόβατα. 32ο Ετήσιο Επιστημονικό Συνέδρίο της Ε.Ζ.Ε. Λάρισα, 4 έως 6 Οκτωβρίου 2017
    21. Καραμπέκος Ε., Αλεξοπούλου Γ.,  Κ. Λιναρδοπούλου, Α. Ρηγάκης,  Ν. Σταμέλου, Γ. Παπακίτσος, Θ.  Μασούρας, Μ. Γκολιομύτης, Π.  Σιμιτζής, Ι. Πολίτης, Ι. Μπόσης, Ι.  Μπιζέλης.  (2017). Επίδραση της εφαρμογής του τεχνητού  θηλασμού στη  γαλακτοπαραγωγή και τη  χημική σύσταση του γάλακτος σε  προβατίνες της φυλής Χίου. 32ο Ετήσιο Επιστημονικό Συνέδρίο της Ε.Ζ.Ε. Λάρισα, 4 έως 6 Οκτωβρίου 2017.
    22. Οικονόμου Μ., Κουτσούλη Π.,  Παπακίτσος Γ., Ι. Μαντάλα, Θ.  Μασούρας.  (2017). Μεταβολή των χαρακτηριστικών πρόβειου  πρωτογάλακτος κατά την μετάβασή του σε  κανονικό γάλα.  32ο Ετήσιο Επιστημονικό Συνέδριο της Ε.Ζ.Ε. Λάρισα, 4 έως 6 Οκτωβρίου 2017
    23. Papadimitriou Κ., M. Georgalaki, G. Zoumpopoulou, E. Mavrogonatou, G. Van Driessche, V. Alexandraki, R. Anastasiou, M. Papadelli, M. Kazou, E. Manolopoulou, D. Kletsas, B. Devreese and E. Tsakalidou (2016) Evaluation of angiotensin-converting enzyme-inhibitory (ACE-I) activity and other probiotic properties of lactic acid bacteria isolated from traditional Greek dairy products. 67th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Ioannina, Greece
    24. Massouras Th (2016). The Greek dairy sector as lever of primary agricultural production development Presented at the conference on Greek dairy sector, Dairy expo 2016. (Oral Presentation)
    25. Massouras Th (2016). Truths and the myths about the consumption of milk and milk products. Pres at the conference on Greek dairy sector, Dairy expo 2016 (Oral Presentation)
    26. Massouras Th (2016). Authenticity Assessment of Dairy Products. Presented at the conference on G dairy sector, Dairy expo 2016. (Oral Presentation).
    27. Μασούρας Θ. (2016). Ο πλούτος της Ελληνικής Τυροκομίας «ΦΕΤΑ». Εισήγηση σε ημερίδα με θέμα το τυρί. Βαρθολομιό Ηλείας.
    28. Μασούρας Θεόφ. (2016). «Οι μύθοι και οι αλήθειες για το γάλα γαιδούρας». 4ο Φεστιβάλ Γάλακτος Αθήνα. (Oral Presentation).
    29. Tsakalidou E. (2015) Probiotics: myth or reality? The example of the indigenous microbiota of Greek traditional foods. Food Chemistry Days 2015-Functional Foods, Athens, Greece (invited paper)
    30. Hatzidaki M.D., S. Alexandraki, K. Papadimitriou, A. Yaghmur, V. Papadimitriou, E. Tsakalidou and A. Xenakis (2015) Structural characterization and antimicrobial activity of edible vectors of nisin. Food Chemistry Days 2015-Functional Foods, Athens, Greece
    31. Alexandraki V., M. Kazou, B. Pot, E. Tsakalidou and K. Papadimitriou (2015) Comparative genomic analysis of Lactobacillus delbreuckii subsp. lactis and Lactobacillus delbreuckii subsp. bulgaricus dairy strains. 66th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Athens, Greece
    32. Charmpi C., R. Anastasiou, M. Georgalaki, M. Kazou, V. Alexandraki, K. Papadimitriou and E. Tsakalidou (2015) The microbiota of Greek Feta cheese - Classical and metagenomics approaches. 66th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Athens, Greece
    33. Koutsoumpou M., R. Anastasiou, M. Georgalaki, M. Kazou, V. Alexandraki, K. Papadimitriou and E. Tsakalidou (2015) Exploring the microbial ecosystem of naturally fermented Greek table olives. 66th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Athens, Greece
    34. Bounenni R.E., R. Anastasiou, M. Georgalaki, M. Kazou, V. Alexandraki, K. Papadimitriou and E. Tsakalidou (2015) Classical versus metagenomics analysis of the microbiota of traditional Feta cheese. 66th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Athens, Greece
    35. Mylona Μ., A. Alexopoulou, V. Alexandraki, E. Tsakalidou, K. Papadimitriou and E. Giaouris (2015) Study of endogenous microflora of traditional cheeses kalathaki and melichloro, isolation of wild strains of lactic acid bacteria and identification of them by molecular techniques. 6th National MicroBioKosmos (MBK) Conference, Athens, Greece
    36. Mylona Μ., A. Alexopoulou, V. Alexandraki, E. Tsakalidou, K. Papadimitriou and E. Giaouris (2015) Study of endogenous microflora of traditional cheeses kalathaki and melichloro, isolation of wild strains of lactic acid bacteria and identification of them by molecular techniques. 6th National MicroBioKosmos (MBK) Conference, Athens, Greece.
    37. Alexiou G, Paramythiotis Sp, Massouras Th (2015). Changes in the chemical composition, antimic properties and the fatty acid profile of donkey milk during lactation. Days Food Chemistry 2015, At (Poster).
    38. Varsos G., Massouras Th. (2015). The relationship between size and lipid composition of the sheep fat globule Days Food Chemistry 2015, Athens. (Poster).
    39. Επιτροπάκη Σ., Γεωργάλα Α., Μασσούρας Θ., Καμιναρίδης Σ (2015).”Μικροβιολογικά, ρεολογικά, αρώματα και οργανοληπτικά χαρακτηριστικά μαλακών τυριών από αίγειο γάλα” . Επιστημονική ημερίδα Γαλακτοκομίας & Τυροκομίας Θέμα: Η παραγωγή γαλακτοκομικών& τυροκομικών προϊόντων από τη μικρή οικογενειακή μονάδα μέχρι τη βιομηχανία. Dairy expo 2014. . (Oral Presentation)
    40. Κοτρωνιά Μ., Μαγκουσάκης Ε., Soyeurt H., Μασσούρας Θ. (2015). “Μελέτη της φαινοτυπικής και γενετικής διακύμανσης των πρωτεϊνικών κλασμάτων αγελα- δινού γάλακτος με χρήση MIR Φασματοσκοπίας”. Επιστημονική ημερίδα Γαλακτοκομίας & Τυροκομίας Θέμα: Η παραγωγή γαλακτοκομικών & τυροκομικών προϊόντων από τη μικρή οικογενειακή μονάδα μέχρι τη βιομηχανία. Dairy expo 2014. . (Oral Presentation)
    41. Papadakis G., Politis I., Massouras Th., Koutsouli P. & Bizelis J. (2015 )"Effect of milking frequen physicochemical characteristics and cheesemaking properties of milk two Greek sheep breeds." 30th A Scientific Congress of Hellenic Society of Animal Production (HSAP), October 2015 Giannitsa. (Oral Presentation.
    42. Dimitriadis Ch., Koutsouli P . Theodorou G., Massouras Th.., Bizelis J &. Politis I.( 2015) Effect of m frequency on productivity and quality characteristics of milk two Greek sheep breeds 30ο 30th A Scientific Congress of Hellenic Society of Animal Production (HSAP), October 2015 Giannitsa.. (Oral Presentation.
    43. Massouras Th. «Sustainability of small family dairy processing units». 22th Hellenic Congress of Y Farmers, Halkidiki August 2015, (Oral Presentation).
    44. Moschopoulou E., Theodoropoulou N.-S., Tsala Z. and Tzirita K. (2015).  Evolution of microflora in fresh acid spreadable cheeses made with probiotic microorganisms and microfiltered milk. 6th National MicroBiokosmos (MBK) Conference, Athens, Greece.
    45. Επιτροπάκη Σ., Γεωργάλα Α., Μασούρας Θ., Καμιναρίδης Σ (2015). Μικροβιολογικά, ρεολογικά, αρώματα και οργανοληπτικά χαρακτηριστικά μαλακών τυριών από αίγειο γάλα. Επιστημονική ημερίδα Γαλακτοκομίας & Τυροκομίας. Θέμα: Η παραγωγή γαλακτοκομικών& τυροκομικών προϊόντων από τη μικρή οικογενειακή μονάδα μέχρι τη βιομηχανία. Dairy expo 2015.
    46. Κοτρωνιά Μ., Μαγκουσάκης Ε., Soyeurt H., Μασσούρας Θ. (2015). Μελέτη της φαινοτυπικής και γενετικής διακύμανσης των πρωτεϊνικών κλασμάτων αγελαδινού γάλακτος με χρήση MIR Φασματοσκοπίας. Επιστημονική ημερίδα Γαλακτοκομίας & Τυροκομίας Θέμα: Η παραγωγή γαλακτοκομικών& τυροκομικών προϊόντων από τη μικρή οικογενειακή μονάδα μέχρι τη βιομηχανία. Dairy expo 2015.
    47. Μασούρας Θ. (2015). Προοπτικές Ανάπτυξης της Ελληνικής Γαλακτοκομίας. Η συμβολή της βιομηχανίας και των μικρών τυροκομείων. Food expo 2015, Athens (invited lecture).
    48. Ζισίδης Ο., Bremmers H., Μασσούρας Θ. (2015). Η προστιθέμενη αξία των Προϊόντων Ονομασίας Προέλευσης (ΠΟΠ). Food expo 2015, Athens (invited lecture).
    49. Georgala, Aik. (2015). The fatty acid composition of yoghurt and yoghurt-type products: presentation of some recent literature data’. 6ο  Πανελλήνιο Επιστημονικό συνέδριο  ‘Σύγχρονες Τάσεις στον Τομέα των Λιπιδίων’, Greek Lipid Forum, 11-12 Ιουνίου, Αθήνα. Poster.
    50. Zoumpopoulou G., V. Alexandraki, M. Kazou, M. Papadelli, A. Tzouvanou, , E. Manolopoulou, R. Anastasiou, M. Georgalaki, E. Mavrogonatoy, D. Kletsas, K. Papadimitriou and E. Tsakalidou (2014). In vitro evaluation of probiotic attributes of lactic acid bacteria isolated from Greek traditional dairy and meat products. 65th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Thessaloniki, Greece.
    51. Kazou M., V. Alexandraki, A. Sarafianou, B. Pot, P. Renault, E. Tsakalidou and K. Papadimitriou (2014). Comparative genomic analysis among three dairy Streptococcus macedonicus strains. 65th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Thessaloniki, Greece.
    52. Alexandraki V., M. Kazou, N.C. Papandreou, S.J. Hamodrakas, B. Pot, E. Tsakalidou and K. Papadimitriou (2014) Comparative genomics among dairy strains of  Streptococcus thermophilus. 65th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Thessaloniki, Greece.
    53. Alexandraki V., A. Sarafianou, M. Kazou, R. Anastasiou, N.C. Papandreou, S. J. Hamodrakas, B. Pot, P. Renault, E. Tsakalidou and K. Papadimitriou (2014). Comparative genomics among dairy strains of Streptococcus thermophilus and Streptococcus macedonicus. 9th Conference of the Hellenic Society of Computational Biology and Bionformatics HSCBB2014, Athens, Greece
    54. Mόσχου Κ., Σιμιτζής Π., Παπαδές Ε., Οικονόμου Χ., Λεπεσιώτη Σ., Γκολιομύτης  Μ.,. Μασούρας Θ., Κομινάκης Α., Χαρισμιάδου Μ., Δεληγιώργης Σ. (2014). Επίδραση του εμπλουτισμού  της τροφής με φλαβονοειδή στην παραγωγή, τα φυσικοχημικά και ρεολογικά χαρακτηριστηκά του πρόβειου γάλακτος. 29ο Ετήσιο Επιστημονικό Συνέδριο της Ε.Ζ.Ε. Κυπαρισσία, Οκτωβρίου 2014. Επιθεώρηση Ελληνικής Ζωοτεχνικής Επιστήμης.
    55. Mοσχου Κ. Γκολιομύτης  Μ., Κάρτσωνας Ν., Μασούρας Θ., Σιμιτζής Π., Χαρισμιάδου Μ., Κομινάκης Α., Δεληγιώργης Σ. (2014). Επίδραση του εμπλουτισμού  της τροφής με φλαβονοειδή στο προφίλ των λιπαρών οξέων του κρέατος ορνίθων. 29ο Ετήσιο Επιστημονικό Συνέδριο της Ε.Ζ.Ε. Κυπαρισσία, Οκτωβρίου 2014. Επιθεώρηση Ελληνικής Ζωοτεχνικής Επιστήμης.
    56. Μασούρας Θ. (2014). Παραγωγή γαλακτοκομικών προϊόντων σε  κτηνοτροφικές εκμεταλλεύσεις. 1ο Farmer Hellas Conference, 1η Έκθεση Αγροτικής Ανάπτυξης Farmer Expo Hellas  18-20/10/ 2014, Αθήνα. (Invited lecture).
    57. Ζισίδης Ο., Bremmers H., Μασσούρας Θ. (2014). Tρόφιμα με Γεωγραφικές Ενδείξεις και η ελληνική αγορά». Επιστημονική ημερίδα Γαλακτοκομίας & Τυροκομίας. Θέμα: Η παραγωγή γαλακτοκομικών& τυροκομικών προϊόντων από τη μικρή οικογενειακή μονάδα μέχρι τη βιομηχανία. Dairy expo 2014.
    58. Mοσχου Κ., Σιμιτζής Π., Παπαδές Ε., Οικονόμου Χ., Λεπεσιώτη Σ., Γκολιομύτης  Μ.,. Μασούρας Θ., Κομινάκης Α., Χαρισμιάδου Μ., Δεληγιώργης Σ. (2014). Επίδραση του εμπλουτισμού  της τροφής με φλαβονοειδή στην παραγωγή, τα φυσικοχημικά και ρεολογικά χαρακτηριστηκά του πρόβειου γάλακτος. 29ο Ετήσιο Επιστημονικό Συνέδριο της Ε.Ζ.Ε. Κυπαρισσία, Οκτωβρίου 2014. Επιθεώρηση Ελληνικής Ζωοτεχνικής Επιστήμης.
    59. Mόσχου Κ. Γκολιομύτης  Μ., Κάρτσωνας Ν., Μασούρας Θ., Σιμιτζής Π., Χαρισμιάδου Μ., Κομινάκης Α., Δεληγιώργης Σ. (2014). Επίδραση του εμπλουτισμού  της τροφής με φλαβονοειδή στο προφίλ των λιπαρών οξέων του κρέατος ορνίθων. 29ο Ετήσιο Επιστημονικό Συνέδριο της Ε.Ζ.Ε. Κυπαρισσία, Οκτωβρίου 2014. Επιθεώρηση Ελληνικής Ζωοτεχνικής Επιστήμης.
    60. Papadimitriou K., R. Anastasiou, E. Mavrogonatou, J. Blom, N. Papandreou, S. Hamodrakas, S. Ferreira, P. Renault, P. Supply. B. Pot and E. Tsakalidou (2013). Food related streptococci beyond Streptococcus thermophilus: friends or foes? A comparative genomics approach. 64th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Athens, Greece.
    61. Kazou M., V. Peton, J. Jardin, V. Gagnaire, V. Alexandraki, E. Tsakalidou, G. Jan and K. Papadimitriou (2013). Proteome changes of Lactococcus lactis MG1363 during exposure to the bacteriocin peptide macedocin, produced by Streptococcus macedonicus ACA-DC198. 64th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Athens, Greece.
    62. Papadimitriou K., R. Anastasiou, E. Mavrogonatou, J. Blom, N. Papandreou, S. Hamodrakas, S. Ferreira, P. Renault, P. Supply. B. Pot and E. Tsakalidou (2013). Assessing milk adaptation and the pathogenic potential of the dairy Streptococcus macedonicus ACA-DC 198 through comparative genomics. 8th Conference of the Hellenic Society for Computational Biology & Bioinformatics HSCBB13, Lamia, Greece.
    63. Kazou M., G. Zoumpopoulou, S. Alexandraki, P.A. Tarantilis, M. Polissiou, E. Tsakalidou and K. Papadimitriou (2013). Global cellular changes of Lactococcus lactis MG1363 during exposure to different stress stimuli assessed with FT-IR spectroscopy. 8th Conference of the Hellenic Society for Computational Biology & Bioinformatics HSCBB13, Lamia, Greece.
    64. Πατούνας Γ., Κουτσούλη Π., Μασούρας Θ., Μπιζέλης Ι., Πολίτης Ι. (2013). Μελέτη του συστήματος πλασμίνης – πλασμινογόνου και των ρεολογικών ιδιοτήτων στο γάλα δύο ελληνικών φυλών προβάτου. 28ο Ετήσιο Επιστημονικό Συνέδριό της Ελληνικής Ζωοτεχνικής Εταιρείας (Ε.Ζ.Ε.) Οκτώβριος 2013. Φλώρινα.
    65. Maragoudakis S., Massouras T., Hadjigeorgiou I. (2013). Comparison of fatty acid composition of milk obtained from conventional and organic dairy sheep farms. 5th Hellenic Congress”Current trends in the field of Lipids” Greek Lipid Forum, 29 - 30 March 2013, Athens, Greece.
    66. Moschou K., Massouras Th., Zoidou E., Deligiorgis St., Bizelis J. (2013). Variation in fatty acid composition of ewe’s milk during dietary supplementation with hesperidin. 5th Hellenic Congress”Current trends in the field of Lipids” Greek Lipid Forum, 29 - 30 March 2013, Athens, Greece.
    67. Chatzi C., Zoidou E., Massouras Th. (2013). Fatty acid composition and sterol content of Greek traditional Milk-cereal foods. 5th Hellenic Congress”Current trends in the field of Lipids” Greek Lipid Forum, 29 - 30 March 2013, Athens, Greece.
    68. Georgala, Aik. & Kaminarides, S. (2013). The flavor compounds of traditional Greek cheeses and their variants : a review of current knowledge. 64th Conference of the Greek Union of Biochemistry and Molecular Biology, 6-8 December 2013, Athens, Greece.
    69. Ilias-Dimopoulos E.,Andreadaki I., Zoidou E., Massouras Th., Moatsou G., Kaminarides S.(2013). "Νew types of low fat whey cheeses". Dairy Expo 2013,  2- 4 November, Athens.
    70. Chatzi C., Zoidou E., Massouras Th. (2013). Physicochemical and Nutritional characteristics of milk based products. Dairy Expo 2013, 2- 4 November, Athens.
    71. Massouras Th., Sakkas L, Zoidou E., Moatsou G., Moschopoulou E., Papatheothorou K. (2013). Study of the ripening and preservation of white brine cheeses in high capacity stainless tanks. Dairy Expo 2013, 2- 4 November, Athens.
    72. Moschou K., Massouras Th., Zoidou E., Deligiorgis St., Bizelis J. (2013). Variation in fatty acid composition of ewe’s milk during dietary supplementation with hesperidin. 5th Hellenic Congress”Current trends in the field of Lipids” Greek Lipid Forum, 29 - 30 March 2013, Athens, Greece.
    73. Georgala, Aik. (2013). Chemical characteristics of traditional Greek cheeses of the Aegean Sea islands. 5th Hellenic Congress “Current trends in the field of Lipids”, Greek Lipid Forum, 29-20 March 2013, Athens, Greece.
    74. Georgala, Aik. (2013). The fatty acid composition of donkey and camel milk : a review. 5th Hellenic Congress “Current trends in the field of Lipids”, Greek Lipid Forum, 29-20 March 2013, Athens, Greece.
    75. Tsoumpri, A., Georgala, E., Tsakalidou, E., Aktypis, A. (2012). Effect of Lactobacillus rennini ACA-DC 565 as adjunct on the microbiological, physicochemical and sensory characteristics of Feta cheese. 5th National MicroBioKosmos (MBK) Conference, Athens, Greece.
    76. Zoumpopoulou G., Pepelassi E., Papaioannou W., Georgalaki M., Maragkoudakis P.A., Tarantilis P., Polissiou M., Tsakalidou E., and Papadimitriou K. (2012). Incidence of bacteriocins produced by food related lactic acid bacteria active towards oral pathogens. 5th National MicroBioKosmos (MBK) Conference, Athens, Greece.
    77. Anastasaki E., Zoumpopoulou G., Papadimitriou K., Tarantilis P., Polissiou M. and Tsakalidou E. (2012). Antimicrobial activity of Melissa officinalis L. and Crocus sativus L. against oral pathogens. Detection of cellular structural changes by FT-IR. 5th National MicroBioKosmos (MBK) Conference, Athens, Greece.
    78. Kazou M., Zoumpopoulou G., Tarantilis P., Polissiou M., Tsakalidou E. and Papadimitriou K. (2012). Stress responses of Lactococcus lactis subsp. cremoris MG1363 and detection of changes in its cellular composition using FT-IR spectroscopy. 5th National MicroBioKosmos (MBK) Conference, Athens, Greece.
    79. Papadimitriou K., Anastasiou R., Georgalaki M., Ferreira S., Supply P., Papandreou N.C., Pot B. and Tsakalidou E. (2012). Comparative genomics of Streptococcus macedonicus ACA-DC 198 against related species within the Streptococcus bovis/Streptococcus equinus complex. 5th National MicroBioKosmos (MBK) Conference, Athens, Greece.
    80. Papadimitriou K., Papandreou N.C., Ferreira S., Supply P., Pot B. and Tsakalidou E. (2012). Complete genome sequence of the dairy isolate Streptococcus macedonicus ACA-DC 198. 5th National MicroBioKosmos (MBK) Conference, Athens, Greece.
    81. Plakas T., Anastasiou R., Georgalaki M., Asteri I.A., Ferreira S., Supply P., Papandreou N.C., Pot B., Tsakalidou E. and Papadimitriou K. (2012). Comparative analysis of pSMA198 found in Streptococcus macedonicus ACA-DC 198, the first streptococcal plasmid of the pCI305/pWV02 family of theta-replicating replicons. 5th National MicroBioKosmos (MBK) Conference, Athens, Greece.
    82. Georgalaki M., Papadimitriou K., Anastasiou R., Pot B., Van Driessche G., Devreese B. and Tsakalidou E. (2012). The discovery of Macedovicin produced by Streptococcus macedonicus ACA-DC 198 points towards the existence of a novel subgroup of lantibiotics within the lacticIn 481 group. 5th National MicroBioKosmos (MBK) Conference, Athens, Greece.
    83. Αktypis Α. (2012). The adjunct cultures in cheese manufacturing. Scientific Meeting in the frame of LEADER Programme “Exploitation of Milk Products produced from ewe and goat milk originated from Mediterenean Region” Elassona, Greece (Invited lecture).
    84. Plakas T., R. Anastasiou, N. Papandreou, S. Ferreira, P. Supply, B. Pot, E. Tsakalidou and K. Papadimitriou (2012). Analysis of the lactococcal plasmid pSMA198 found in Streptococcus macedonicus ACA-DC 198 points towards the habituation of the strain to the dairy environment. 7th Conference of the Hellenic Society for Computational Biology & Bioinformatics - HSCBB12 FORTH, Heraklion, Crete, Greece.
    85. Sakkas., Zoidou E., Moatsou G., Moschopoulou E., Papatheothorou K., Massouras Th. (2012). Study of the ripening and preservation of white brine cheeses in high capacity tanks. Syskevasia 2012. 13th International Exhibition of Packaging, Machines, Printings & Storage, 9-12 November 2012, Athens.
    86. Vitalioti K.., Zoidou E., και Moschopoulou E., (2012). Microbiological characteristics of acid milk products made ​​from microstructure cow's milk.. Mikroviokosmos, 13-15 December 2012, Athens.
    87. Μασούρας Θ.,  Καμούτσα Κ. (2011). Ποσοτικός προσδιορισμός των IgG αίγειου γάλακτος από διάφορες περιοχές της ελλάδας 4o Πανελλήνιο Συνέδριο Τροφίμων. 9 Οκτωβρίου 2011.
    88. Zoidou E., Papastathi K., Massouras Th., Ceorgalaki M., Kaminarides S.. (2011). Determination of inorganic salts, sugars, organic acids and aromatic compounds in non fat and reduced fat content yogurts or desserts type yogurt without fruit and fruit aroma. International Year of Chemistry 2011, Days of Food Chemistry, 4-5 November 2011, Athens Greece.
    89. Aktypis A., Zoidou E., Manolopoulou., Massouras Th., Kandarakis I. (2011). Μicrobiological characteristics of Traditional Greek cheeses «Κefalotyri kefallonias», Ladotyri Zakynthou» and Arseniko Naxou». 1st Hellenic Food Congress, HVMS, 11-13 November 2011 Thessaloniki, Greece.
    90. Γιακουμέλου, Μ. , Μασούρας, Θ. , Ξυλούρη, Ε. , Αλετράς, Α. , Σμυρλάκη, Γ., Φραγκιαδάκη, Ε. (2011). Ανάπτυξη ανοσολογικής μεθόδου για την αξιολόγηση αυθεντικότητας γαλακτοκομικών προϊόντων  4o Πανελλήνιο Συνέδριο Τροφίμων,  9 Οκτωβρίου 2011.
    91. Tsakalidou E., M. Papadelli, R. Anastasiou, G. Zoumpopoulou, P. Maragkoudakis, K. Papadimitriou and M. Georgalaki (2011). Streptococcus macedonicus - a multifunctional strain isolated from cheese. 62nd Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Athens, Greece (invited lecture).
    92. Georgalaki M., Papadimitriou K., Anastasiou R., Haritou V., Van Driessche G., Devreese B., Tsakalidou E. (2011). Macedovicin, a second food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198. 62nd Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Athens, Greece.
    93. Argyri A., Zoumpopoulou G., Doulgeraki, A., Blana V., Damaskinou A., Tsakalidou E., Nychas G.J., Panagou E.Z, Tassou C.C. (2011). Probiotic potential of lactic acid bacteria from fermented Greek table olives. 4th National MicroBioKosmos (MBK) Conference, Ioannina, Greece.
    94. Georgalaki M., V. Alexandraki, R. Anastasiou, G. Zoumpopoulou, I. Chatzipavlidis, M. Papadelli, N. Vallis and E. Tsakalidou (2011). Detection of triterpenic acids in Greek table olives. International Year of Chemistry – Days of Chemistry 2011, Athens, Greece.
    95. Panopoulos G., Moatsou G., Kandarakis I. & Moschopoulou E. (2011). [Influence of microfiltration on the indigenous enzymes lipoprotein lipase and Cathpsin D of ovine and bovine milk]. Food Chemistry Days-International Chemistry Year 2011, 4-5 November, 2011, Athens, Greece. Poster presentation.
    96. L. Sakkas, G. Koumoutsos, M. Kostaridou, E. Moschopoulou, A. Hatzigeorgiou & G. Moatsou (2011). Evaluation of the thermal treatment of milk. Food Chemistry Days-International Chemistry Year 2011, 4-5 November, 2011, Athens, Greece. Poster presentation.
    97. Zoidou, E., Papastathi, K., Massouras, Th., Ceorgalaki, M., Kaminarides, S. (2011). Determination of inorganic salts, sugars, organic acids and aromatic compounds in non fat and reduced fat content yogurts or desserts type yogurt without fruit and fruit aroma. International Year of Chemistry 2011, Days of Food Chemistry, 4-5 November 2011, Athens Greece.
    98. Zoidou E., Massouras Th., Aktypis A., Kandarakis I., Anyfantakis E. (2011). Μicrobiological and physiochemical characteristics of Tinos traditional cheese “Τiraki” . 1st Hellenic Food Congress, HVMS,11-13 November 2011, Thessaloniki,Greece.
    99. Zoidou E., Vorria A., Angelopoulos P, Kandarakis I. (2011). Microbiological status in relation to somatic cell counts in goat milk of Greek herds. Comparison of three methods for the determination of somatic cells. 1st Hellenic Food Congress, HVMS, 11-13 November 2011, Thessaloniki, Greece.
    100. Aktypis A., Zoidou E., Manolopoulou., Massouras Th., Kandarakis I. (2011). Μicrobiological characteristics of Traditional Greek cheeses «Κefalotyri kefallonias», Ladotyri Zakynthou» and Arseniko Naxou». 1st Hellenic Food Congress, HVMS, 11-13 November 2011 Thessaloniki, Greece.
    101. Litos, I., Massouras, Th., Georgala, Aik. And Kaminarides, S. (2011). The effect of curd cooking on the characteristics of Halloumi cheese. 4th Hellenic Food Congress ‘New trends on Hygiene and Assurance of Foods’, Greek Veterinary Society, 11-13 November 2011, Thessaloniki, Greece.
    102. Georgala, A. (2011). Flavour profile of raw goat milk cheeses from the Medeteranian countries : a review. International Chemistry Year-Food Chemistry Days, Greek Chemist Society, 4-5 November 2011, Athens, Greece.
    103. Asteri I.A., Boutou E., Anastasiou R., Pot B., Vorgias C.E., Tsakalidou E. and Papadimitriou K. (2010). Characterization of plasmid pREN isolated from Lactobacillus rennini, a novel member of the theta-replicating pUCL287 family. 61st Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Alexandroupoli, Greece.
    104. Asteri I.A. Boutou E., Vorgias C.E., Tsakalidou E. and Papadimitriou K. (2010). Identification of mannose and sorbose as novel osmolytes for Lactobacillus acidipiscis. 61st Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Alexandroupoli, Greece.
    105. Panagopoulou E., Aktypis A. and Drosinos E. (2010) Biocontrol of Listeria welshimeri in yoghurt by in situ bacteriocin production from Streptococcus thermophilus ACA-DC 0040. 3rd  National MicroBioKosmos (MBK) Conference, Thesalloniki, Greece
    106. Vassiliadis Α., Aktypis Α., Hatziloukas Ε.1 and Afendra A.-S. (2010). Transformation of a Streptococcus thermophilus strain with an appropriate expression vector for the study of the region responsible for the production of thermophilin. 3rd  National MicroBioKosmos (MBK) Conference, Thessaloniki, Greece.
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    2. Λάμπρος Σακκάς, Θ. Πάσχος, Γ. Μοάτσου (2022). Εφαρμογή της ομογενοποίησης στην τυροκόμηση πρόβειου τυριού μειωμένων λιπαρών. Dairy Expo, Αθήνα, 12 Νοεμβρίου 2022.
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