Δημοσιεύσεις

 

The international Journal Papers

 

1.      Aerts M., C. Gantzias, E. Manolopoulou, M. Georgalaki, R. Anastasiou, I. Lappa, K. Papadimitriou, E. Tsakalidou and P. Vandamme (2015). Evaluating the reproducibility of MALDI-TOF MS profiling on non-starter lactic acid bacteria from traditional cheeses of the Greek island of Naxos. In preparation.

2.      Aktypis A. & Panagopoulou E. (2015). Biocontrol of Listeria welshimeri in yoghurt by in situ bacteriocin production from Streptococcus thermophilus ACA-DC 0040. In preparation.

3.      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

4.      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

5.      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.

6.      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

7.      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.

8.      Gerogiannaki, M. Massouras, T. (2015). Composition of trans-anethol and other aromatic volatiles in anisated alcoholic beverage by head-space GC-MS chromatography.  J. Environmental Sci. & Engineering. Accept for publication.

9.      Koutsouli, P., Patounas, G., Massouras, T.,  Bizelis, I.,  Politis, I. (2015). Plasmin-Plasminogen System and Milk Coagulation Properties of two Greek Dairy Sheep Breeds. Small Ruminant Res. 124, 89-94.

10.   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.

11.   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.

12.   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.

13.   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.

14.   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.

15.   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.

16.   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.

17.   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.

18.   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.

19.   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.

  1. 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.

21.   Gerogiannaki, M., Massouras, T. (2014). Analysis of essential oils in mastic gum(Pistachia lentiscus v. chia) using head space GC-MS. J. Environm. Sci. & Engineering 3, 341-344.

22.   Sakkas L., Moutafi A., Moschopoulou E. & Moatsou G. (2014). Assessement of heat treatment of various types of milk. Food Chem. 159, 293-301.

23.   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.

24.   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.

25.   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.

26.   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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Nega A. & Moatsou G. (2012). Proteolysis and related enzymatic activities in ten Greek cheese varieties. Dairy Sci. & Techn. 92, 57-73.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. Moschopoulou, E. (2011). Invited article: Characteristics of rennet and other enzymes from small ruminants used in cheese production. Small Ruminant Res. 101, 188-195.
  17. 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.
  18. Moatsou G. & Govaris A. (2011). White Brined cheeses: a diachronic exploitation of small ruminants milk in Greece. Small Ruminant Res. 101, 113-121.
  19. 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.
  20. 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.
  21. 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.
  22. 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.
  23. 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.
  24. 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.
  25. 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.
  26. 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.
  27. 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.
  28. 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.

 

The National Journal Papers

 

1.      Zoidou E., Melliou E., Gikas E., Tsarbopoulos A., Magiatis P., Skaltsounis A.L. (2010). Recognition of Throuba Thassos. Journal : Olive and Olive oil, 72, 42-46.

 

The Book Chapters

 

1.      Tsakalidou E. et al. (2015). The Microbiota of non-Cow Milk and Products. In: Non Bovine Milk and Milk Products, K. Papadimitriou and E. Tsakalidou Eds., Elsevier, San Diego CA US. In preparation.

2.      Tsakalidou E. et al. (2015). Probiotics and Prebiotics: an Overview on Recent Trends. In: Probiotics and Prebiotics for Animal Health and Food Safety, B. Biavati Ed., Springer Verlag, In preparation.

3.      E. Moschopoulou & G. Moatsou (2015). Greek Dairy Products: Composition and Processing.  Rui Cruz (Editor), CRC Press, Taylor & Francis Group (Eds), Boca Raton, Florida, USA, with Editor.

4.      G. Moatsou & Y.W. Park (2015). Goat milk products: Types products, manufacturing technology, chemical composition and marketing. W. L. Wendorff & Y. W. Park  (Editors), Wiley-Blackwell (Eds), in preparation.

5.      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.

6.      G. Moatsou & 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.

7.      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.

8.      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.

9.      G. Moatsou (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.

10.   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.

11.   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.

12.   G. Moatsou (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.

13.   G. Moatsou (2011). 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.

14.   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.

 

The  International Conference Papers

 

 

1.      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.

2.      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.

3.      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.

4.      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.

5.      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).

6.      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

7.      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

8.      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.

9.      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.

10.   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

11.   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

12.   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.

13.  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.

14.  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.

15.  Zisidis Orestis - Vasileios, Massouras Theofilos, Bremmers Harry. “PDO and PGI Foodstuffs have value added to Stakeholders” ΙDF 7th International Symposium on Sheep, Goat and other non-Cow Milk, Limassol, Cyprus.

16.  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).

17.   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).

18.   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).

19.   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.

20.   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.

21.   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.

22.   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.

23.   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.

24.   Sflomos Konstantinos, Batrinou Anthimia, Bratakos Sotirios, Houhoula Dimitra, Markaki Panagiota, Massouras Theofilos (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.

25.   Stavroula  Epitropaki,  Aikaterini  Georgala,  Theophilos  Massouras  and  Stelios  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.

26.   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.

27.   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.

28.   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.

29.   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.

30.   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.

31.   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.

32.   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.

33.   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.

34.   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.

35.   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.

36.   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.

37.   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.

38.   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.

39.   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.

40.   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.

41.   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.

42.   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.

43.   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.

44.   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.

45.   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.

46.   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.

47.   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.

48.   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.

49.   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.

50.   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.

51.   Tsakalidou E. (2014) Probiotics in Mediterranean types of applications. International Probiotics Association (IPA) World Congress, Athens, Greece (invited lecture).

52.   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.

53.   Aikaterini Georgala, Emmanuel Anifantakis and Stelios 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.

54. 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.

55. 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.

56. 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.

57.   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.

58.   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.

59.   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.

60.   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.

61.   Tsakalidou E. and S. Klonaris (2012). Processing of non-cow’s milk – Technological challenges and economic perspectives. IDF World Dairy Summit, Cape Town, South Africa (invited lecture).

62.   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).

63. 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.

64.   Tsakalidou E. (2012). Microbiota of goat milk and goat milk cheeses. 1st Asia Dairy Goat Conference, Kuala Lumpur, Malaysia (invited lecture).

65.   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.

66.   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.

67.   Georgala, Aik. (2012). Food ingredients with possible anti-inflammatory properties: a review. International Conference ‘Rheumatology & Therapeutics’, 14-15 August 2012, Chicago, USA.

68.   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.

69.   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.

70.   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).

71.   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).

72.   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.

73.   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.

74.   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.

75.   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.

76.   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.

77.   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.

78.   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.

79.   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.

80.   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.

81.   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.

82.   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.

83.   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.

84.   Aikaterini Georgala (2011). Cheeses fortified with omega-3 fatty acids : a review. 9th Euro Fed Lipid Congress, Rotterdam, The Netherlands, 18-21 September 2011.

85.   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.

86.   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.

87.   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.

88.   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".

89.   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".

90.   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.

91.   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.

92.   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.

93.   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.

94.   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.

 

The National Conference Papers

 

  1. 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.

2. 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.

3.      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.

4.      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.

5.      Μασούρας Θ. (2015). Προοπτικές Ανάπτυξης της Ελληνικής Γαλακτοκομίας. Η συμβολή της βιομηχανίας και των μικρών τυροκομείων. Food expo 2015, Athens (invited lecture).

6.      Ζισίδης Ο., Bremmers H., Μασσούρας Θ. (2015). Η προστιθέμενη αξία των Προϊόντων Ονομασίας Προέλευσης (ΠΟΠ). Food expo 2015, Athens (invited lecture).

7.      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.

  1. 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.
  2. 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.
  3. Alexandraki V., M. Kazou, N.C. Papandreou, S.J. Hamodrakas, B. Pot, E. Tsakalidou and K. Papadimitriou (2104) Comparative genomics among dairy strains of  Streptococcus thermophilus. 65th Meeting of the Hellenic Society of Biochemistry and Molecular Biology, Thessaloniki, Greece.
  4. 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
  5. 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.
  6. 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.

14.   Μασούρας Θεοφ. (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).

15.   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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

20.   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.

21.   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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Chatzi C., Zoidou E., Massouras Th. (2013). Physicochemical and Nutritional characteristics of milk based products. Dairy Expo 2013, 2- 4 November, Athens.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.

40.   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 lacticn 481 group. 5th National MicroBioKosmos (MBK) Conference, Athens, Greece.

41.   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).

  1. 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.
  2. 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.
  3. 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.
  4. Μασούρας Θεόφιλος,  Καμούτσα Κωνσταντίνα (2011). Ποσοτικός προσδιορισμός των IgG αίγειου γάλακτος από διάφορες περιοχές της ελλάδας 4o Πανελλήνιο Συνέδριο Τροφίμων. 9 Οκτωβρίου 2011.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. 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.
  22. 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
  23. 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.

 

Other Papers

 

1.Μασούρας Θ. (2015). Ελληνική γαλακτοκομία, κλειδί η καθετοποίηση στην ανάπτυξη του κλάδου. Περιοδική Έκδοση για την αγροτική οικονομία από την Τράπεζα Πειραιώς. Μάρτιος 2015.

2.Μοσχοπούλου Α., Ζωίδου Ε., Σακκάς Λ., Καλαθάκη Χ., Λιαράκου Α., Στάμος Α., Χατζηγεωργίου Α. & Μοάτσου Γ. (2014). Χαρακτηριστικά γιαουρτιού συνεκτικής δομής από διάφορα είδη γάλακτος. 2η Επιστημονική Ημερίδα “Η παραγωγή γαλακτοκομικών & τυροκομικών προϊόντων από τη μικρή οικογενειακή μονάδα μέχρι τη βιομηχανία”, Dairy Expo, Αθήνα, 1 Νοεμβρίου 2014.

3.Θεοδώρου Σ., Σακκάς Λ., Ζωίδου Ε., Στάμος Α., Χατζηγεωργίου Α., Γερογιάννη Ο., Μοάτσου Γ., Μοσχοπούλου Α. (2014). Παρασκευή γίδινου γιαουρτιού με προσθήκη συμπυκνωμάτων πρωτεϊνών του ορού. 2η Επιστημονική Ημερίδα “Η παραγωγή γαλακτοκομικών & τυροκομικών προϊόντων από τη μικρή οικογενειακή μονάδα μέχρι τη βιομηχανία”, Dairy Expo, Αθήνα, 1 Νοεμβρίου 2014.

4.Σκορδομπέκη Α., Ζωίδου Ε., Μοάτσου Γ., Καμιναρίδης Σ. (2014) Φυσικοχημικά χαρακτηριστικά νέου μαλακού τυριού από αίγειο γάλα. 2η Επιστημονική Ημερίδα “Η παραγωγή γαλακτοκομικών & τυροκομικών προϊόντων από τη μικρή οικογενειακή μονάδα μέχρι τη βιομηχανία”, Dairy Expo, Αθήνα, 1 Νοεμβρίου 2014.

5.Massouras Th. (2013). “Economic analysis of the seasonal food consumption in Greece” on International conference on quantitative and qualitative methodologies in the economic and administrative sciences. FORUM WORKSHOP TEI Of Athens, Greece, may 2013.

6.Μασούρας Θεοφ. (2013). Αξιοποίηση γάλακτος για παραγωγή ποιοτικών προϊόντων. Ημερίδα Σύγχρονες επιχειρηματικές δυνατότητες στον αγροτικό τομέα. Γεωπονικό Πανεπιστήμιο Αθηνών. 16ης Φεβρουαρίου 2013.

7.Θεόφιλος Μασσούρας (2013). «Η αξιοποίηση του γάλακτος για την παραγωγή επώνυμων προϊόντων» Διημερίδα «Παραγωγή προϊόντων ποιότητας και τοπικής ταυτότητας Λήμνος  13 Απριλίου2013.

8.Μασούρας Θεοφ. (2013). Παραγωγή παραδοσιακών τυριών και νέα προϊόντα. «Επιστροφή στη Γη – Ανάγκη ή Ευκαιρία», Επιμελητήριο Κυκλάδων και η Εταιρεία Ανάπτυξης & Προόδου (ΕΤ.Α.Π.) Κυκλάδων, Μαρτίου 2013.

9.Δ. Γιαννοπούλου, Μ. Κωτούλα, Ν. Πλάκας, Ε. Ζωίδου & Γ. Μοάτσου (2013). Η άλμη ως μέσο ωρίμασης και διατήρησης των τυριών. 1η Επιστημονική Ημερίδα «Η Ελληνική παραγωγή γαλακτοκομικών προϊόντων και οι προοπτικές ανάπτυξης του κλάδου», Dairy Expo, Αθήνα, 2 Νοεμβρίου 2013.

10.Θεόφιλος Μασούρας. (2012). Αιγοπρόβειο γάλα πρώτη ύλη για ποιοτικά γαλακτοκομικά προϊόντα. Ημερίδα «Η κτηνοτροφία βασικός πυλώνας ανάπτυξης του Δήμου Αμφιλοχίας»

11.Μασούρας Θ. (2012) «Κατσικίσιο γάλα: πολύτιμος σύμμαχος στη σύγχρονη διατροφή και στη γεωργική οικονομία»  Ηλεκτρονικό  Περιοδικό Foodbits.

12.Μασούρας Θ. (2012) «Χημική σύσταση και διατροφικές ιδιότητες κατσικίσιου γάλακτος» Ηλεκτρονικό  Περιοδικό Food bits.

13.Μασούρας. 2011.  Παραδοσιακά γαλακτοκομικά Προϊόντα. Αναπτυξιακό – Γεωργικό – Τουριστικό Συνέδριο Κέας .

14.Μασούρας Θεοφ. (2011). "Αξιοποίηση αιγοπρόβειου γάλακτος για παραγωγή γαλακτοκομικών προϊόντων ποιότητας" Ημερίδα Ποιοτική κτηνοτροφική παραγωγή στη Λήμνο Μάρτιος 2011.

15.Μασούρας Θεοφ. (2010).“Ελληνικά  Βιολογικά Γαλακτοκομικά Προϊόντα – Προοπτικές”, Organic. Edunet, Βιώσιμη Ανάπτυξη & Προστασία του Περιβάλλοντος: Προκλήσεις & Ευκαιρίες για την Ελληνική Εκπαίδευση Γεωπονικού Πανεπιστημίου Αθηνών. 29 Απριλίου 2010