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Magdalini Chatzikamari
Laboratory Teaching Staff, School of Agriculture
Personal Information
2310991679
2310991674
magdah@agro.auth.gr
Scopus ID
6507583020
Γνωστικό Αντικείμενο
:
ΓΕΩΠΟΝΙΑΣ ΠΕ
Επιστημονική Ειδίκευση
:
Επεξεργασία τροφίμων
Γεωπονία και Κτηνιατρική
Education
Προπτυχιακές Σπουδές
1991
ΠΤΥΧΙΟ
ΓΕΩΠΟΝΙΑΣ
ΑΠΘ
Greece
ΕΠΙΣΤΗΜΗ ΚΑΙ ΤΕΧΝΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ
Μεταπτυχιακές Σπουδές
1998
MSc
ΓΕΩΠΟΝΙΑΣ
ΑΠΘ
Greece
ΕΠΙΣΤΗΜΗ ΚΑΙ ΤΕΧΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ
Διδακτορικό Δίπλωμα
2009
PhD
ΓΕΩΠΟΝΙΑΣ
ΑΠΘ
Greece
ΜΙΚΡΟΒΙΟΛΟΓΙΑ ΤΡΟΦΙΜΩΝ
Course Work
Courses of Winter semester of 2017–18 academic year
TMĪMA GEŌPONIAS
020Ε
GENERAL MICROBIOLOGY
512Υ
DAIRY MICROBIOLOGY
515Υ
FOOD HYGIENE-TOXICOLOGY
520Ε
HYGIENE OF FOOD INDUSTRIES
Ν315Υ
LABORATORY EXERCISES IN OENOLOGY AND ALCOHOLIC BEVERAGES
Ν319Ε
DAIRY SCIENCE
Courses of Spring semester of 2017–18 academic year
TMĪMA GEŌPONIAS
020Ε
GENERAL MICROBIOLOGY
512Υ
DAIRY MICROBIOLOGY
515Υ
FOOD HYGIENE-TOXICOLOGY
520Ε
HYGIENE OF FOOD INDUSTRIES
Ν024Ε
GENERAL MICROBIOLOGY
Ν302Υ
LABORATORY EXERCISES IN GENERAL MICROBIOLOGY
Ν314Υ
MOLECULAR BIOLOGY IN FOOD SCIENCE
Ν316Ε
DAIRY TECHNOLOGY
Ν318Ε
CEREAL TECHNOLOGY
METAPTYCΗIAKO TMĪMATOS GEŌPONIAS
ΟΑΝ706
WΙΝΕ MICROBIOLOGY, WINE FERMENTATION SCIENCE, WINE SPOILAGE & PREFERMENTATION TREATMENTS OF GRAPES AND MUSTS AND VINIFICATION
Theses Supervised
Student Theses within AUTh
No results were found.
Publications
2015
Without Type
Bozoudi Despina
,
Kotzamanidis Charalambos
,
Chatzikamari Magdalini
,
Tzanetakis Nikolaos
,
Menexes Georgios
,
Litopoulou-Tzanetaki Evanthia
(2015)
.
A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas
.
International Journal of Food Microbiology
.
vol.200 no.C p.87-96
.
2012
Without Type
Floros Georgios
,
Chatzikamari Magdalini
,
Litopoulou-Tzanetaki Evanthia
,
Tzanetakis Nikolaos
(2012)
.
Probiotic and Technological Properties of Facultatively Heterofermentative Lactobacilli from Greek Traditional Cheeses
.
Food Biotechnology
.
vol. 26 no.1
.
Papanikolaou Z
,
Chatzikamari Magdalini
,
Georgakopoulos P
,
Yiangou Minas
,
Litopoulou-Tzanetaki Evanthia
,
Tzanetakis Nikolaos
(2012)
.
Selection of dominant NSLAB from a mature tratditional cheese according to their technological properties and in vitro intestinal challenges
.
Journal of Food Science
.
vol.77 p.298-309
.
Papatsaroucha E
,
Pavlidou S
,
Chatzikamari Magdalini
,
Lazaridou Athina
,
Torriani S
,
Gerasopoulos Dimitrios
,
Litopoulou-Tzanetaki Evanthia
(2012)
.
Preservation of pears in water in the presence of Sinapis arvensis seeds: A Greek tradition
.
International Journal Food Microbiology
.
vol.159 no.3 p.254-262
.
2011
Without Type
Pavlidou S
,
Bozoudi D
,
Chatzikamari Magdalini
,
Tzanetakis Nikolaos
,
Litopoulou-Tzanetaki Evanthia
(2011)
.
Differentiation of lactococci from 2 greek cheeses with protected designation of origin by phenotypic criteria and RAPD-PCR
.
Journal of Food Science
.
vol.76 no.3 p.M175-M183
.
2010
Without Type
Voulgari K
,
Chatzikamari Magdalini
,
Delepoglou A
,
Georgakopoulos P
,
Litopoulou-Tzanetaki Evanthia
,
Tzanetakis Nikolaos
(2010)
.
Antifungal activity of non-starter lactic acid bacteria isolates from dairy products
.
Food Control
.
vol.21 no.2 p.136-142
.
2008
Without Type
Siafaras G
,
Chatzikamari Magdalini
,
Litopoulou-Tzanetaki Evanthia
,
Tzanetakis Nikolaos
(2008)
.
Antibacterial activities of the surface microflora of Kefalograviera cheese
.
Food Control
.
vol.19 no.9 p.898-905
.
2007
Without Type
Chatzikamari Magdalini
,
Kyriakidis Dimitrios
,
Tzanetakis Nikolaos
,
Biliaderis Costas
,
Litopoulou-Tzanetaki Evanthia
(2007)
.
Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production
.
European Food Research and Technology
.
vol.224 p.715-723
.
Chatzikamari Magdalini
,
Yiangou Minas
,
Tzanetakis Nikolaos
,
Litopoulou-Tzanetaki Evanthia
(2007)
.
Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production
.
International journal of food microbiology
.
vol.116 no.1 p.37-43
.
2004
Without Type
Ampadoyiannis G
,
Chatzikamari Magdalini
,
Litopoulou-Tzanetaki Evanthia
,
Tzanetakis Nikolaos
(2004)
.
Probiotic and technological properties of enterococi isolates from infant feces and cheese
.
Food Biotechnology
.
vol.18 p.307-325
.
Kalavrouziotou I
,
Chatzikamari Magdalini
,
Litopoulou-Tzanetaki Evanthia
,
Tzanetakis Nikolaos
(2004)
.
Production of hard cheese from goat milk by the use of two types of probiotic cultures as adjuncts
.
International Journal of Dairy Technology
.
vol.58 no.1 p.30-38
.
2002
Without Type
Mama V
,
Chatzikamari Magdalini
,
Lombardi Angiolella
,
Tzanetakis Nikolaos
,
Litopoulou-Tzanetaki Evanthia
(2002)
.
Lactobacillus paracasei subsp. paracasei heterogeneity: The diversity among strains isolated from traditional Greek cheeses
.
Italian Journal of Food Science
.
vol.14 no.4 p.351-362
.
2000
Without Type
Xanthopoulos V
,
Chatzikamari Magdalini
,
Adamidis T
,
Tsakalidou E
,
Tzanetakis Nikolaos
,
Litopoulou-Tzanetaki Evanthia
(2000)
.
Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening
.
Journal of Applied Microbiology
.
vol.88 no.6 p.1056-1064
.
1999
Without Type
Chatzikamari Magdalini
,
Litopoulou-Tzanetaki Evanthia
,
Tzanetakis Nikolaos
(1999)
.
Microbiological characteristics of Anevato: a traditional Greek cheese
.
Journal of Applied Microbiology
.
vol.87 no.4 p.595-601
.
Aktualisiert: 2018-08-02