Paraskevi Mitliagka

Professor

University of Western Macedonia

Greece

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About

Paraskevi Mitliagka is a Professor at the University of Western Macedonia, Greece. Her research areas encompass culinary traditions, food science, and bioactive compounds, as demonstrated in her recent articles exploring the intersection of Pontic Greek identity and gastronomy, as well as the nutritional and antioxidant properties of various food ingredients. She has also investigated the chemical composition and sensory qualities of plant-based milk alternatives, contributing to the broader understanding of food composition and health.

Articles (17)

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2025

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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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2022

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2021

Collaborators (4)

Eleni Kasapidou

Associate Professor

University of Western Macedonia

GREECE

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Zoitsa Basdagianni

Assistant Professor

Aristotle University of Thessaloniki

GREECE

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Stavros I. Lalas

University of Thessaly

GREECE

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Marios Mataragas

Assistant Professor

Agricultural University of Athens

GREECE

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Paraskevi Mitliagka

Research Interests

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About

Articles (17)

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

Phytochemical analysis of Stachys iva: Discovering the optimal extract conditions and its bioactive compounds

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

Thermal Behavior and Infrared Absorbance Bands of Citric Acid

Hydrothermal Treatment of Wheat Bran under Mild Acidic or Alkaline Conditions for Enhanced Polyphenol Recovery and Antioxidant Activity

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

Assessment of Humic and Fulvic Acid Sorbing Potential for Heavy Metals in Water

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

Polyphenol Release from Wheat Bran Using Ethanol-Based Organosolv Treatment and Acid/Alkaline Catalysis: Process Modeling Based on Severity and Response Surface Optimization

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

Collaborators (4)

Eleni Kasapidou

Zoitsa Basdagianni

Stavros I. Lalas

Marios Mataragas

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