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Curriculum Vitae

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Aikaterini Papavergou

Associate Professor, School of Veterinary Sciences

Personal Information

- 2310999818
ekpap@vet.auth.gr
Scopus IDs55413207100, 6602630574, 8876301200

Course Work

Courses of Winter semester of 2017–18 academic year

	TMĪMA KTĪNIATRIKĪS
222	Physicochemical and organoleptic methods for assesing the quality of food. Basic principles of food chemistry
9.2.0	Food Quality and Food Safety Assurance Systems
9.4.2	Practical Training on the Hygiene and Technology of Foods of Aanimal Origin

Courses of Spring semester of 2017–18 academic year

	TMĪMA KTĪNIATRIKĪS
10.4.2	Practical Training on Hygiene and Technology of Foods of Animal Origin
6.6.01	Technology of Foods of Animal Origin Practise
6.6.02	Technology of Foods of Animal Origin Theory

Theses Supervised

Student Theses within AUTh

No results were found.

Research Projects

2011–2012

Επιμήκυνση του χρόνου συντήρησης αλίπαστων και καπνιστών αλιευμάτων

Publications

2013

Journal Article

Sergkelidis Daniil, Abrahim A, Papadopoulos T, Kirkoudis J, Anagnostou V, Papavergou Aikaterini, Papa A (2013). Antimicrobial susceptibility of Enterococcus spp. isolated from freshwater fish and personnel and equipment of fish markets in northern Greece. Journal of the Hellenic Veterinary Medical Society. vol.64 no.4 p.239-248.

2011

Journal Article

Baka A. M, Papavergou Aikaterini, Pragalaki T, Bloukas Ioannis, Kotzekidou-Rouka Parthena (2011). Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages. LWT - Food Science and Technology. vol.44 no.1 p.54-61.

2005

Journal Article

Pournis N, Papavergou A, Badeka A, Kontominas M. G, Savvaidis I. N (2005). Shelf-life extension of refrigerated Mediterranean mullet (Mullus surmuletus) using modified atmosphere packaging. Journal of food protection. vol.68 (10) p.2201-2207.

2004

Journal Article

Herraiz T, Papavergou E (2004). Identification and Occurrence of Tryptamine- and Tryptophan-Derived Tetrahydro-β-carbolines in Commercial Sausages. Journal of Agricultural and Food Chemistry. vol.52.

2003

Journal Article

Papavergou E, Herraiz T (2003). Identification and occurrence of 1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid: The main β-carboline alkaloid in smoked foods. Food Research International. vol.36 no.8 p.843-848.

Updated: 2018-06-28