Konstantinos Gkatzionis

University of the Aegean

Greece

Research Interests

Explore related searches

Professors in Food Science

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Articles (18)

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Collaborators (9)

Daniele Vigolo

University of Sydney

AUSTRALIA

View details

Maria Dermiki

Institute of Technology Sligo

IRELAND

View details

Kosmas Ellinas

Assistant professor

University of the Aegean

GREECE

View details

Dimitris Sarris

University of the Aegean

GREECE

View details

Ioannis Mourtzinos

Assistant Professor

Aristotle University of Thessaloniki

GREECE

View details

Antonios E. Koutelidakis

University of the Aegean

GREECE

View details

Danai Ioanna Koukoumaki

University of the Aegean

GREECE

View details

George Botsaris

CYPRUS

View details

Hanene Ali-Boucetta

Assistant Professor in Pharmaceutical Nanoscience

University of Birmingham

UNITED KINGDOM

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Konstantinos Gkatzionis

Research Interests

Explore related searches

Contact this professor

Articles (18)

Cross-Cultural Perspectives on Insect-Based Foods: Insights from Consumers in Greece and Ireland

Quantitative Analysis of Mastication Electromyography Data. Application in Chewing Behavior of Three Types of Gels.

Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach

Physicochemical and Sensory Analysis of Apple Cream Fillings for Use in the Pastry Industry

Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours

A Novel Liquid Chromatographic Time-of-Flight Tandem Mass Spectrometric Method for the Determination of Secondary Metabolites in Functional Flours Produced from Grape Seed and Olive Stone Waste

The Development of Novel Edible Films from Single-Cell Protein Produced by the Biotechnological Valorization of Cheese Whey

Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece

Understanding the Application of Emulsion Systems for Bacterial Encapsulation and Temperature-Modulated Release

Do Social Media Likes Affect Food Consumption?

Impact of Environmental Stresses on the Antibacterial Activity of Graphene Oxide (GO) Nanoparticles against P. putida Biofilms

Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties

Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours

Exploring the Potential of Halloumi Second Cheese Whey for the Production of Lactic Acid Cultures for the Dairy Industry

The effect of modern claim related to packaging sustainability on the sensory perception of traditional Greek rusks (paximathi)

The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet

Valorization of Agro-Industrial Wastes and Residues through the Production of Bioactive Compounds by Macrofungi in Liquid State Cultures: Growing Circular Economy

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

Collaborators (9)

Daniele Vigolo

Maria Dermiki

Kosmas Ellinas

Dimitris Sarris

Ioannis Mourtzinos

Antonios E. Koutelidakis

Danai Ioanna Koukoumaki

George Botsaris

Hanene Ali-Boucetta

Make your next move.