Photo Maria Makri-Seremeti Maria Makri-Seremeti, Associate Professor Icon Flag Greece

Fish Processing, Catch Processing. Catch quality control. Natural-Biochemical-Microbiological & Organoleptic methods of quality control of fresh and processed fisheries.

CV: M_Makri_Seremeti_CV

Phone: +30 26310 58204

Email:

Selected publications

  1. Makri M, Douvi X (2014) Quality Evaluation of Gilthead Sea Bream (Sparus aurata) Patties Formulated with Corn Flour. British Journal of Applied Science & Technology 4 (19)
  2. Makri M (2013) Effect of oregano and rosemary essential oils on lipid oxidation of stored frozen minced gilthead sea bream muscle. Journal für Verbraucherschutz und Lebensmittelsicherheit. doi:10.1007/s00003-013-0814-3
  3. Makri M (2012) Chemical composition physical and sensory properties of fish burgers prepared from minced muscle of farmed gilthead sea bream (sparus aurata) using various types of flour. Journal of Animal and Veterinary Advances 11 (18):3327-3333
  4. Makri M, Melvin M, Hotos G, Doubi X (2007) The biochemical and sensory properties of gilthead sea bream (sparus aurata) frozen at different characteristic freezing times. Journal of Food Quality 30 (6):970-992. doi:10.1111/j.1745-4557.2007.00172.x.