Eleni Kasapidou

Associate Professor

University of Western Macedonia

Greece

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Eleni Kasapidou is an Associate Professor at the University of Western Macedonia, Greece. Her research focuses on culinary traditions, food science, and nutritional value, with recent articles exploring themes such as the preservation of Pontic Greek identity through culinary practices, the effects of feed ingredients on the quality of dairy products, and the utilization of hemp components in food systems. Her work contributes to a deeper understanding of the intersection between traditional practices and modern food science.

Articles (16)

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2025

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2025

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2021

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2021

Collaborators (4)

Paraskevi Mitliagka

Professor

University of Western Macedonia

GREECE

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Arsenis Tsiotsias

University of Western Macedonia

GREECE

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Zoitsa Basdagianni

Assistant Professor

Aristotle University of Thessaloniki

GREECE

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Marios Mataragas

Assistant Professor

Agricultural University of Athens

GREECE

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Eleni Kasapidou

Research Interests

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About

Articles (16)

Tanomenon Sorva: A Culinary Medium for Preserving Pontic Greek Identity and Intergenerational Bonding in Western Macedonia, Greece

Orange Peel Feed Ingredient in Lactating Ewes: Effect on Yoghurt Chemical Composition, Fatty Acid Profile, Antioxidant Activity, Physicochemical Properties, and Sensory Quality

Savoring the past, preserving the future: a mixed-methods examination of culinary traditions among Pontic Greeks in Northern Greece

Substitution of Animal Fat and Sodium Nitrite with Hemp Seed Oil: Effect on the Nutritional Value, Sensory Characteristics, and Shelf Life of Fermented Salami

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Review of hemp components as functional feed and food ingredients: impact on animal product quality traits and nutritional value

A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products

Chemical composition, antioxidant profile and physicochemical properties of commercial non-cocoa- and cocoa-flavoured plant-based milk alternatives

Effect of Farming System and Season on Proximate Composition, Fatty Acid Profile, Antioxidant Activity, and Physicochemical Properties of Retail Cow Milk

Variations in Composition, Antioxidant Profile, and Physical Traits of Goat Milk within the Semi-Intensive Production System in Mountainous Areas during the Post-Weaning to End-of-Lactation Period

Effect of Milking Vacuum and the Supplementation of Vitamin E and Se in Milk Quantity, Quality, and Hygiene of Mammary gland in Mountainous Greek Sheep

Pontic Greek cuisine: the most common foods, ingredients, and dishes presented in cookbooks and folklore literature

Effects of Production Systems and Seasons on Retail-Goat-Milk Fatty-Acid Composition and Nutritional Indices in Greece

Production, characteristics and application of whey protein films activated with rosemary and sage extract in preserving soft cheese

Feasibility of Application of Near Infrared Reflectance (NIR) Spectroscopy for the Prediction of the Chemical Composition of Traditional Sausages

Effects of Intensive and Semi-Intensive Production on Sheep Milk Chemical Composition, Physicochemical Characteristics, Fatty Acid Profile, and Nutritional Indices

Collaborators (4)

Paraskevi Mitliagka

Arsenis Tsiotsias

Zoitsa Basdagianni

Marios Mataragas

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