| Assessment of heat treatment of various types of milk L Sakkas, A Moutafi, E Moschopoulou, G Moatsou Food Chemistry 159, 293-301, 2014 | 140 | 2014 |
| Sheep milk components: Focus on nutritional advantages and biofunctional potential G Moatsou, L Sakkas Small Ruminant Research 180, 86-99, 2019 | 100 | 2019 |
| Composition and properties of non-cow milk and products E Alichanidis, G Moatsou, A Polychroniadou Non-bovine milk and milk products, 81-116, 2016 | 99 | 2016 |
| Evolution of proteolysis during the ripening of traditional Feta cheese G Moatsou, T Massouras, I Kandarakis, E Anifantakis Le Lait 82 (5), 601-611, 2002 | 94 | 2002 |
| Major whey proteins in ovine and caprine acid wheys from indigenous Greek breeds G Moatsou, A Hatzinaki, M Samolada, E Anifantakis International dairy journal 15 (2), 123-131, 2005 | 81 | 2005 |
| Effect of draining temperature on the biochemical characteristics of Feta cheese I Kandarakis, G Moatsou, AIK Georgala, S Kaminarides, E Anifantakis Food Chemistry 72 (3), 369-378, 2001 | 80 | 2001 |
| Effect of milk kind and storage on the biochemical, textural and biofunctional characteristics of set-type yoghurt E Moschopoulou, L Sakkas, E Zoidou, G Theodorou, E Sgouridou, ... International dairy journal 77, 47-55, 2018 | 70 | 2018 |
| Identification and differentiation of goat and sheep milk based on diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) using cluster analysis CS Pappas, PA Tarantilis, E Moschopoulou, G Moatsou, I Kandarakis, ... Food Chemistry 106 (3), 1271-1277, 2008 | 67 | 2008 |
| Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese G Moatsou, E Moschopoulou, A Georgala, E Zoidou, I Kandarakis, ... Food chemistry 88 (4), 517-525, 2004 | 63 | 2004 |
| Food quality changes during shelf life E Moschopoulou, G Moatsou, MK Syrokou, S Paramithiotis, EH Drosinos Food quality and shelf life, 1-31, 2019 | 60 | 2019 |
| Indigenous enzymatic activities in ovine and caprine milks G Moatsou International journal of dairy technology 63 (1), 16-31, 2010 | 59 | 2010 |
| Casein fraction of ovine milk from indigenous Greek breeds G Moatsou, M Samolada, A Katsabeki, E Anifantakis Le Lait 84 (3), 285-296, 2004 | 57 | 2004 |
| White brined cheeses: A diachronic exploitation of small ruminants milk in Greece G Moatsou, A Govaris Small Ruminant Research 101 (1-3), 113-121, 2011 | 55 | 2011 |
| Comparative study of the protein fraction of goat milk from the Indigenous Greek breed and from international breeds G Moatsou, E Moschopoulou, D Mollé, V Gagnaire, I Kandarakis, J Léonil Food chemistry 106 (2), 509-520, 2008 | 50 | 2008 |
| Proteolysis and related enzymatic activities in ten Greek cheese varieties A Nega, G Moatsou Dairy science & technology 92 (1), 57-73, 2012 | 49 | 2012 |
| Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes’ milk G Moatsou, I Kandarakis, E Moschopoulou, E Anifantakis, E Alichanidis International Journal of Dairy Technology 54 (2), 69-77, 2001 | 49 | 2001 |
| Recent developments in antibody‐based analytical methods for the differentiation of milk from different species G Moatsou, E Anifantakis International Journal of Dairy Technology 56 (3), 133-138, 2003 | 47 | 2003 |
| Casein fraction of bulk milks from different caprine breeds G Moatsou, M Samolada, P Panagiotou, E Anifantakis Food chemistry 87 (1), 75-81, 2004 | 46 | 2004 |
| Feta and other Balkan cheeses EM Anifantakis, G Moatsou Brined cheeses, 43-76, 2006 | 45 | 2006 |
| Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine hard-Gruyère-type cheese G Moatsou, E Moschopoulou, A Beka, P Tsermoula, D Pratsis International Dairy Journal 50, 1-8, 2015 | 42 | 2015 |
