Maria Papageorgiou

Prof.

International Hellenic University

Greece

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Professors in Food Science

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About

Prof. Maria Papageorgiou is a faculty member at the International Hellenic University in Greece. Her research areas include food science and technology, particularly focusing on mycotoxins, the nutritional value of edible insects, and the rheological properties of dough. Recent articles authored by her examine the effects of various ingredients on bread quality, as well as consumers' perceptions of alternative protein sources across multiple countries. She is dedicated to exploring innovative approaches to enhancing food quality and safety.

Articles (20)

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2025

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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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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

Collaborators (21)

Manuela Maria Conceição Ferreira

PORTUGAL

Maria Papageorgiou

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Articles (20)

Effect of Baking Conditions on Mycotoxin Levels in Flatbreads Prepared from Artificially Contaminated Doughs

Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads

Edible Insects – Exotic Food or Gastronomic Innovation? Study Involving 14 Countries

Consumers’ Perceptions about Edible Insects’ Nutritional Value and Health Effects: Study Involving 14 Countries

Impact of Hemp (Cannabis sativa L.) Protein Addition on the Rheological Properties of Wheat Flour Dough and Bread Quality

Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries

A screening study of elemental composition in legume (Fabaceae sp.) cultivar from Serbia: Nutrient accumulation and risk assessment

Greek Landrace Flours Characteristics and Quality of Dough and Bread

Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling

Scientific Insights and Technological Advances in Gluten-Free Product Development

Eurasian consumers' food safety beliefs and trust issues in the age of COVID‐19: evidence from an online survey in 15 countries

16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs

Emotions and Food Consumption: Emotional Eating Behavior in a European Population

Influence of carob flour ingredients on wheat-based systems

Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread’s Quality Characteristics

Bibliometric analysis on pseudocereals

Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis

Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation

Marketing motivations influencing food choice in 16 countries: segmentation and cluster analysis

Acorn and water interactions on the microstructure of gluten-free yeasted dough

Collaborators (21)

Manuela Maria Conceição Ferreira

Cristina Amaro da Costa

Malgorzata Korzeniowska

DIMITRIOS FESSAS

Vesselin Baev

José María Fresno-Baro

Luísa Paula Gonçalves Oliveira V Cruz-Lopes

Angel Angelov

Bruno Esteves

Xiao-Chen Liu

Ana Paula Cardoso

Raquel Guiné

Velitchka Gotcheva

Marijana Matek Sarić

Miglena Koprinarova

Ofélia Anjos

Stefanos Stefanou

THEO VARZAKAS

Elena Apostolova-Kuzova

Ioanna Mandala

Paula Correia

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