Maria Dermiki

Institute of Technology Sligo

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Articles (17)

Collaborators (8)

Paula Jauregi

University of Reading

UNITED KINGDOM

Sushanta Kumar Saha

Technological University of the Shannon: Midlands Midwest

Richard J. (Dick) FitzGerald

University of Limerick

Konstantinos Gkatzionis

University of the Aegean

Manuel Felix

Profesor Titular de Universidad

Universidad de Sevilla Escuela Técnica Superior de Ingeniería de Sevilla

Mahrokh Jamshidvand

Assistant Lecturer

Atlantic Technological University

Andrea Bassani

Researcher - Assistant Professor

Università Cattolica del Sacro Cuore Sede di Piacenza e Cremona

Giorgia Spigno

Università Cattolica del Sacro Cuore

Maria Dermiki

Research Interests

Explore related searches

Contact this professor

Articles (17)

Collaborators (8)

Paula Jauregi

Sushanta Kumar Saha

Richard J. (Dick) FitzGerald

Konstantinos Gkatzionis

Manuel Felix

Mahrokh Jamshidvand

Andrea Bassani

Giorgia Spigno

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Maria Dermiki

Research Interests

Explore related searches

Contact this professor

Articles (17)

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

Implementing Ireland’s Food Vision 2030 within the Fresh Produce Sector: An Investigation of the Barriers and Enablers Using Systems Thinking Principles

Willingness to consume insects among students in France and Ireland

Insect-Based Foods: A Preliminary Qualitative Study Exploring Factors Affecting Acceptance and New Product Development Ideas through Focus Groups

Insect-Based Feed Acceptance amongst Consumers and Farmers in Ireland: A Pilot Study

A Pilot Study on Industry Stakeholders’ Views towards Revalorization of Surplus Material from the Fruit and Vegetable Sector as a Way to Reduce Food Waste

Current Perceptions of Sustainable Diets in Ireland and the Outlook of Circular Eating Practices

Development of High Protein Tomato Soup Using Milk Protein Concentrate and Pea Protein Isolate

Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates

Interactions of umami with the four other basic tastes in equi-intense aqueous solutions

Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration

Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins

Selective separation of dyes by colloidal gas aphrons: Conventional flotation vs countercurrent chromatography

Factors and conditions influencing the willingness of Irish consumers to try insects: a pilot study

The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics

Exploring which foods can be used as high protein carriers for adults older than 50 years

Factors affecting the willingness of a segment of the Irish population to consume proteins from sustainable sources

Collaborators (8)

Paula Jauregi

Sushanta Kumar Saha

Richard J. (Dick) FitzGerald

Konstantinos Gkatzionis

Manuel Felix

Mahrokh Jamshidvand

Andrea Bassani

Giorgia Spigno

How do I reach out?

Meet Kite AI