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Anastasia Badeka
Researcher at University of Ioannina
Publications - 98
Citations - 3426
Anastasia Badeka is an academic researcher from University of Ioannina. The author has contributed to research in topics: Shelf life & Modified atmosphere. The author has an hindex of 30, co-authored 91 publications receiving 2743 citations.
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Journal ArticleDOI
Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice
Vassilios Papadopoulos,I. Chouliara,Anastasia Badeka,Ioannis N. Savvaidis,Michael G. Kontominas +4 more
TL;DR: Results of this study indicate that the shelf-life of whole ungutted and gutted sea bass stored in ice as determined by the overall acceptability sensory scores and microbiological data is 13 and 8 days, respectively.
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Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.
TL;DR: The limit of sensory acceptability was only reached for the aerobically stored and M1 gas mixture chicken samples somewhat before days 16 and 20 of storage, respectively and this limit coincided with high TVC and LAB populations (>6.8 log cfu/g), increased lipid oxidation (aerobic storage only) and apparent growth of yeasts/moulds on the surface of chicken samples.
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Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil
TL;DR: In this paper, the effect of packaging parameters (transmission to light and oxygen, headspace volume) and storage temperature on quality characteristics of extra virgin olive oil (EVOO) was studied as a function of storage time.
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Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics.
Ioannis K. Karabagias,Anastasia Badeka,Stavros Kontakos,Sofia Karabournioti,Michael G. Kontominas,Michael G. Kontominas +5 more
TL;DR: The aim of the present study was to characterise and classify Greek pine honeys according to geographical origin, based on the determination of volatile compounds and physicochemical parameters using MANOVA and Linear Discriminant Analysis.
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Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets
TL;DR: It is concluded that freeze chilling is a suitable technology for fresh chicken fillets enabling their distribution as a frozen product and upon subsequent thawing at their final destination, their retail display as chilled products.