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Magdalini Hatzikamari

Observed names: M HATZIKAMARI, M. Hatzikamari
OpenAlex ID: A5037833175
Antifungal activity of non-starter lactic acid bacteria isolates from dairy products
2009 · K. Voulgari, M. Hatzikamari, et al. · Food Control · 120
Microbiological characteristics of Anevato: a traditional Greek cheese
1999 · M. Hatzikamari, E. Litopoulou-Tzanetaki, et al. · Journal of Applied Microbiology · 84
A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage
2019 · Athanasia Vasilaki, Magdalini Hatzikamari, et al. · Food Chemistry · 56
Heterogeneity of Lactobacillus plantarum isolates from Feta cheese throughout ripening
2000 · V. Xanthopoulos, M. Hatzikamari, et al. · Journal of Applied Microbiology · 54
Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese
2022 · Stamatia Christaki, Thomas Moschakis, et al. · Food Control · 41
Assessment of Antioxidant and Antibacterial Potential of Phenolic Extracts from Post-Distillation Solid Residues of Oregano, Rosemary, Sage, Lemon Balm, and Spearmint
2024 · Elisavet Bouloumpasi, Magdalini Hatzikamari, et al. · Processes · 39
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Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece
2018 · Despina Bozoudi, Efthymia Kondyli, et al. · International Journal of Dairy Technology · 39
Production of hard cheese from caprine milk by the use of two types of probiotic cultures as adjuncts
2005 · I KALAVROUZIOTI, M HATZIKAMARI, et al. · International Journal of Dairy Technology · 39
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
2015 · Despina Bozoudi, Charalambos Kotzamanidis, et al. · International Journal of Food Microbiology · 37
Probiotic and Technological Properties of Enterococci Isolates from Infants and Cheese
2004 · G. Ambadoyiannis, M. Hatzikamari, et al. · Food Biotechnology · 32
Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production
2006 · M. Hatzikamari, D. A. Kyriakidis, et al. · European Food Research and Technology · 30
Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed
2021 · Eleftheria Rizou, Natasa Kalogiouri, et al. · European Food Research and Technology · 29
Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine
2018 · Maria Dimopoulou, Magdalini Hatzikamari, et al. · Food Microbiology · 24
Probiotic and Technological Properties of Facultatively Heterofermentative Lactobacilli from Greek Traditional Cheeses
2012 · George Floros, Magdalini Hatzikamari, et al. · Food Biotechnology · 24
Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism
2023 · Chrysanthi Nouska, Magdalini Hatzikamari, et al. · Foods · 23
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A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads
2022 · Angeliki S. Mygdalia, Chrysanthi Nouska, et al. · Food Research International · 23
Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production
2007 · M. Hatzikamari, M. Yiangou, et al. · International Journal of Food Microbiology · 23
Sensory analysis, volatile profiles and antimicrobial properties of Origanum vulgare L. essential oils
2021 · Petroula Tsitlakidou, Alexandros Papachristoforou, et al. · Flavour and Fragrance Journal · 22
Emmer-Based Beverage Fortified with Fruit Juices
2021 · Dimitra Dimitrellou, Panagiotis Kandylis, et al. · Applied Sciences · 21
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Selection of Dominant NSLAB from a Mature Traditional Cheese According to their Technological Properties and in vitro Intestinal Challenges
2012 · Zacharias Papanikolaou, Magdalini Hatzikamari, et al. · Journal of Food Science · 18
Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies
2016 · Panagiota Tsafrakidou, Despina Bozoudi, et al. · LWT · 17
Yeasts of the surface microflora of Feta cheese
1998 · N. Tzanetakis, Magdalini Hatzikamari, et al. · 17
Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread
2023 · Chrysanthi Gidari - Gounaridou, Chrysanthi Nouska, et al. · Food Bioscience · 13
Inclusion Complexes of β-Cyclodextrin with Salvia officinalis Bioactive Compounds and Their Antibacterial Activities
2023 · Stamatia Christaki, Revekka Kelesidou, et al. · Plants · 12
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Microbiological and physicochemical changes during fermentation of solid residue of olive mill wastewaters: Exploitation towards the production of an olive paste – type product
2019 · Ilias Nanis, Magdalini Hatzikamari, et al. · LWT · 11
Works count: 33
Citation count: 891
H-index: 19
I10-index: 28
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