Maria Kapsokefalou

Professor

Agricultural University of Athens

Greece

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Maria Kapsokefalou is a Professor at the Agricultural University of Athens, Greece. Her research areas focus on nutritional determinants, food composition data, and the analysis of ultra-processed foods. Recent articles have explored topics such as water consumption patterns during breastfeeding, the consumption of non-sugar sweeteners in children, and the nutritional quality of plant-based food imitations compared to their animal-based counterparts.

Articles (19)

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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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2022

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2022

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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

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2021

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2021

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2021

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2021

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2020

Collaborators (8)

Helena Costa

University of Porto

PORTUGAL

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Konstantinos Douros

National and Kapodistrian University of Athens - Faculty of Medicine

GREECE

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Maria Dolores Ruiz-López

Professor and Research

Universidad de Granada

SPAIN

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Caomhan Logue

Lecturer in Dietetics

University of Ulster

UNITED KINGDOM

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Athanasios Mallouchos

Agricultural University of Athens

GREECE

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GEORGIOS PAPADOPOULOS

ASSOCIATE PROFESSOR

Agricultural University of Athens

GREECE

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Aikaterini Kandyliari

Laboratory teaching staff

Agricultural University of Athens

GREECE

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Zvonimir Šatalić

CROATIA

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Maria Kapsokefalou

Research Interests

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Articles (19)

Investigating Water Balance as a Nutritional Determinant in Breastfeeding: A Comparative Study of Water Consumption Patterns and Influencing Factors

Investigating the Sociodemographic and Health Characteristics of Non-Sugar Sweeteners Consumption in Greek School-Aged Children: A Cross-Sectional Study

Precision Food Composition Data as a Tool to Decipher the Riddle of Ultra-Processed Foods and Nutritional Quality

Effect of Cultivar and Geographical Origin on the Volatile Composition of Greek Monovarietal Extra Virgin Olive Oils

Food Allergens in Ultra-Processed Foods According to the NOVA Classification System: A Greek Branded Food Level Analysis

Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

Ultra-Processed Foods in the Mediterranean Diet according to the NOVA Classification System; A Food Level Analysis of Branded Foods in Greece

The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products

The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems

The Nutritional Composition of Natural and Organic Branded Food Products: A Cross-Sectional Analysis of the Greek Foodscape

Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022

Alignment of Nutri-Score with Mediterranean Diet Pyramid: A Food Level Analysis

Development of the Hellenic Food Thesaurus (HelTH), a branded food composition database: Aims, design and preliminary findings

Dietary intake and lifestyle habits of children aged 10–12 years enrolled in the school lunch program in Greece: A cross sectional analysis

Healthy diet assistance for the most deprived in post-crisis greece: an evaluation of the state food provision program

Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study

Social capital and self-perceived quality of life-interrelated predictors of mediterranean diet adherence in older adults

Volatile composition of industrially fermented table olives from Greece

A novel urinary biomarker approach reveals widespread exposure to multiple low-calorie sweeteners in adults

Collaborators (8)

Helena Costa

Konstantinos Douros

Maria Dolores Ruiz-López

Caomhan Logue

Athanasios Mallouchos

GEORGIOS PAPADOPOULOS

Aikaterini Kandyliari

Zvonimir Šatalić

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