EFTHYMIA KONDYLI
NAME: Efthymia Kondyli
ADDRESS: National Agricultural Research Foundation (N.AG.RE.F.), Dairy Research Institute, Katsikas 45221 Ioannina, Greece
PLACE, DATE OF BIRTH: Amfilochia (Greece), 08.06.1963
EDUCATION: Diploma in Chemistry, University of Athens (GR), 1985, Dr. of Science (Food Chemistry), University of Ioannina (GR), 1991
AWARDS: EEC (AIR Program), Nantes, France, (07-08, 1995), EEC (MRI Program), Kopenhagen, Denmark (03-04, 2003, 2004)
POSITION: Senior Research Scientist, Dairy Research Institute (N.AG.RE.F), Ioannina, Greece
RESEARCH INTERESTS: Dairy chemistry and technology, especially the study of lipolysis, proteolysis, volatile compounds and nutritive value of milk and dairy products.
LIST OF PUBLICATIONS
1) ¬E. Kondyli¬, P.G. Demertzis and M.G. Kontominas "Μigration of Dioctylphthalate and Dioctyladipate plasticizers from Polyvinylchloride Films into Olive Oil". Food Chemistry, 36, 1-10 (1990)
2) ¬E. Kondyli¬, P.G. Demertzis and M.G. Kontominas "Μigration of Dioctylphthalate and Dioctyladipate plasticizers from Food-Grade PVC Films into Ground-Meat Products". Food Chemistry, 45, 163-168 (1992)
3) ¬E. Kondyli¬, M.G. Kontominas and M. Kosmas "The effect of stirring on the diffusion of small molecules from a polymer matrix into a solution". Polymer, 34(12), 2592-2596 (1993)
4) C.P. Pappas, L.P. Voutsinas and E. Kondyli "Determination of added water in sheep milk by measurements of the freezing point and acidity". Milchwissenschaft, 49(6), 309-312 (1994)
5) C.P. Pappas, E.Kondyli, L.P. Voutsinas and H. Mallatou "Effect of standardization of ewe's milk for casein/fat ratio on the composition, οrganoleptic and rheological properties of Feta cheese". International Dairy Journal, 4, 763-768 (1994)
6) C.P. Pappas, E. Kondyli, L.P. Voutsinas and H. Mallatou "Effect of starter level, draining time and aging on the physicochemical, organoleptic and rheological properties of Feta cheese". Journal of the Society of Dairy Technology, 49(3), 73-78 (1996)
7) C.P. Pappas, E. Kondyli, L.P. Voutsinas and H. Mallatou "Effect of salting method and storage time on the composition and the quality of Feta cheese". Journal of the Society of Dairy Technology, 49(4), 113-118 (1996)
8) H. Mallatou, C.P. Pappas, E. Kondyli and T.A. Albanis “Pesticide residues in milk and cheeses from Greece” The Science of the Total Environment, 196, 111-117 (1997)
9) G. Lalos, A.M. Vlachou, E. Kondyli, G. Roussis “Proteolysis and Lipolysis in Full- Fat and Low-Fat kefalograviera cheese made from raw and refrigerated ewe’s milk.” Milchwissenschaft, 56(3) 133-136 (2001)
10) J.M. Evers, R.A. Crawford (2001) Direct determination of fat using ISO/CD 17189.2 - an international collaborative study of spreadable fats and a meta analysis. Collaborators: G.J. Beuteck, G. Contarini, U. Coors, D.S. Farrington, C.G. Hughes, E. Kondyli, J. Molkentin, M. Murphy, P. Otten, L. Pilsbacher, I. Riemelt, M. Tomaska International Dairy Journal , 11, 849-853, 2001
11) E. Kondyli, M.C. Katsiari “ Differences in lipolysis of Greek hard cheeses made from sheep’s, goat’s or cow’s milk.” Milchwissenschaft, 56(8) 444-446 (2001)
12) E. Kondyli, M.C. Katsiari “Fatty acid composition of raw caprine milk of a native breed during lactation.” International Journal of Dairy Technology, 55(1), 57-60, (2002)
13) E. Kondyli, M.C. Katsiari “Fatty acid composition of raw ewe’s milk of boutsiko breed during lactation.” Milchwissenschaft, 57(2), 74-76, (2002)
14) M.C. Katsiari, L.P. Voutsinas, E. Kondyli “Manufacture of yoghurt from stored frozen sheep’s milk.” Food Chemistry, 77, 413-420, (2002)
15) E. Vassila, E. Kondyli, A. Badeka, I. Savvaidis, M.G. Kontominas “Chemical and microbiological changes in fluid milk as affected by packaging conditions.” International Dairy Journal, 12, 715-722, (2002)
16) E. Kondyli, M.C. Katsiari, T. Masouras, L.P. Voutsinas “Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture.” Food Chemistry ,79, 199-205, (2002)
17) M.C. Katsiari, L.P. Voutsinas, E. Kondyli, E. Alichanidis “ Flavour enchancement of low-fat Feta-type cheese using a commercial adjunct culture.” Food Chemistry, 79, 193-198, (2002)
18) M.C. Katsiari, L.P. Voutsinas, E. Kondyli, “Improvement of sensory quality of low-fat Kefalograviera–type cheese with commercial adjunct cultures” International Dairy Journal, 12, 757-764, (2002)
19) M.C. Katsiari, L.P. Voutsinas, E. Kondyli, “Improvement of sensory quality of low-fat Kefalograviera–type cheese by using commercial special starter cultures.” Journal of Dairy Science, 85, 2759-2767, (2002)
20) E. Kondyli, T. Massouras, M.C. Katsiari, L.P. Voutsinas “Free fatty acids and volatile compounds in low-fat Kefalograviera-type cheese made with commercial adjunct cultures.” International Dairy Journal, 13, 47-54, (2003)
21) Michaelidou, A., M.C. Katsiari, E. Kondyli, L.P. Voutsinas and E. Alichanidis “Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese. International Dairy Journal, 13, 179-189, (2003)
22) E. Kondyli, T. Massouras, M.C. Katsiari, L.P. Voutsinas “ Lipolysis and volatile compounds in low-fat Kefalograviera-type cheese made with commercial special starter cultures” Food Chemistry , 82, 203-209, (2003)
23) Michaelidou, A., M.C. Katsiari, E. Kondyli, L.P. Voutsinas and E. Alichanidis “Effect of commercial adjunct cultures on proteolysis in low-fat Kefalograviera-type cheese” International Dairy Journal, 13, 743-753, (2003)
24) Moyssiadi, T., Badeka, A., Kondyli, E., Vakirtzi, T., Savvaidis, I., M.G. Kontominas “Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low-fat pasteurized milk: chemical and sensorial aspects” International Dairy Journal, 14, 429-436, (2004)
25) Zygoura, P., Moyssiadi, T., Badeka, A., Kondyli, E., Savvaidis, I., M.G. Kontominas “Shelf life of whole pasteurized milk in Greece: effect of packaging material” Food Chemistry, 87, 1-9, (2004)
26) Kondyli, E., Andersen, M.L., Skibsted L. “ Evaluation of the oxidative stability of goat milk by Electron Spin Resonance Spectroscopy (ESR)” Milchwissenschaft, 60(3), 271-274, (2005)
27) E. Kondyli, M.C. Katsiari, L.P. Voutsinas “Variations of vitamin and mineral contents in raw goat milk of the indigenous Greek breed during lactation” Food Chemistry, 100, 226-230, (2007)
28) E. Kondyli, M.C. Katsiari, L.P. Voutsinas “Amino acid composition and nutritional value of goat milk from the indigenous Greek breed” Milchwissenschaft, 62(2), 164-166, (2007)
29) C. Papachristou, A. Badeka, E. Chouliara, E. Kondyli, A. Athanasoulas, M. G. Kontominas “ Evaluation of polyethylene terephtalate as a packaging material for premium quality whole pasteurized milk in Greece. Part I: storage in the dark” European Food Research and Technology, 223, 711-718, (2006)
30) C. Papachristou, A. Badeka, E. Chouliara, E. Kondyli, L. Kourtis, M. G. Kontominas “ Evaluation of polyethylene terephtalate as a packaging material for premium quality whole pasteurized milk in Greece. Part I: storage under fluorescent light” European Food Research and Technology, 224, 237-247, (2006)
31) E. Kondyli, M.C. Katsiari, L.P. Voutsinas “Chemical and sensory characteristics of Galotyri-type cheese made using different procedures” Food Control,19,301-308, (2008)
32) M.C. Katsiari, E. Kondyli, L.P. Voutsinas “The quality of Galotyri-type cheese made with different starter cultures” Food Control, 20, 113-118, (2009)
33) E. Kondyli, C. Svarnas, J. Samelis, M.C. Katsiari “Chemical composition and microbiological quality of ewe and goat milk of native Greek breeds” Small Ruminant Research, in press (2011)