Alexandra Katidi

发表

The Nutritional Composition of Natural and Organic Branded Food Products: A Cross-Sectional Analysis of the Greek Foodscape

M. Kapsokefalou, A. Vlassopoulos, Alexandra Katidi, 2022, Nutrients.

Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study

B. Koroušić Seljak, V. Kriaucioniene, M. Ruíz-López, 2021, Food Quality and Preference.

Development of the Hellenic Food Thesaurus (HelTH), a branded food composition database: Aims, design and preliminary findings.

M. Kapsokefalou, A. Vlassopoulos, Alexandra Katidi, 2021, Food chemistry.

Performance and discriminatory capacity of Nutri-Score in branded foods in Greece

M. Kapsokefalou, A. Vlassopoulos, Alexandra Katidi, 2022, Frontiers in Nutrition.

Transcriptomic Response of L. monocytogenes to Co-Culture with S. cerevisiae

E. Drosinos, S. Paramithiotis, Alexandra Katidi, 2021, Beverages.

Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

M. Kapsokefalou, A. Vlassopoulos, Alexandra Katidi, 2023, Nutrients.

The Expansion of the Hellenic Food Thesaurus; Allergens Labelling and Allergens-Free Claims on Greek Branded Food Products

M. Kapsokefalou, J. Rufián‐Henares, A. Vlassopoulos, 2022, Nutrients.

Ultra-Processed Foods in the Mediterranean Diet according to the NOVA Classification System; A Food Level Analysis of Branded Foods in Greece

M. Kapsokefalou, A. Vlassopoulos, Alexandra Katidi, 2023, Foods.

Alignment of Nutri-Score with Mediterranean Diet Pyramid: A Food Level Analysis

M. Kapsokefalou, A. Vlassopoulos, Alexandra Katidi, 2022, Nutrients.

Food Allergens in Ultra-Processed Foods According to the NOVA Classification System: A Greek Branded Food Level Analysis

M. Kapsokefalou, A. Vlassopoulos, Alexandra Katidi, 2023, Nutrients.