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Articles by Dimitris Skalkos
From Traits to Clusters: Emotional-Sensory-Regulatory Eating Profiles in Generation Z with Implications in Sustainable Food Behavior
Building on our previous systematic review that synthesized eight core sustainable appetitive traits central to food behavior research, the present study extends this framework through an empirical investigation of Generation Z university students in Greece. We have established the conceptual foundation by mapping emotional, sensory, and behavioral regulation drivers of eating behavior, underscoring their relevance for nutrition and sustainability.
Analysis of Results of Experts’ Perspectives of Sustainable Regional Competitiveness Using the Analytic Hierarchy Process Multi-Criteria Method
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Market Introduction and Sensory Evaluation of a Traditional, Revitalized “Back to the Future” Greek Cheese (Kashkaval Pindou)
1. Introduction Traditional food products are considered essential components of European culture [ 1 ]. The European Union counts 3885 certified products in its registers as Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI), of which 233 are cheeses [ 2 , 3 ]. Greece is a European country with several products classified as PDO and PGI. Specifically, there are 116 PDO products in total, of which 22 are cheeses, and 138 PGI products from which 2 are cheeses [ 4 ].
Evaluating Experts’ Perceptions on Regional Competitiveness Based on the Ten Key Factors of Assessment
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Young Consumers’ Price Perceptions in Purchasing Foods: Evidence from Greece
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Young Consumers’ Price Perceptions in Purchasing Foods: Evidence from Greece
Preprint Article Version 1 This version is not peer-reviewed Version 1 : Received: 8 May 2024 / Approved: 9 May 2024 / Online: 9 May 2024 (09:15:47 CEST) Kalyva, Z.C.; Kosma, I.S.; Skalkos, D. Young Consumers’ Price Perceptions in Purchasing Foods: Evidence from Greece. Preprints 2024, 2024050539. https://doi.org/10.20944/preprints202405.0539.v1 Kalyva, Z.C.; Kosma, I.S.; Skalkos, D. Young Consumers’ Price Perceptions in Purchasing Foods: Evidence from Greece. Preprints 2024, 2024050539.
Perceptions from Member-Consumers of a University Community for Sustainable and Healthy Eating: Evidence from Greece
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Perceptions from Members-Consumers of a University Community for Sustainable and Healthy Eating: Evidence from Greece
Preprint Article Version 1 This version is not peer-reviewed Version 1 : Received: 31 January 2024 / Approved: 1 February 2024 / Online: 1 February 2024 (12:47:14 CET) Mastora, A.; Chatzitheodoridis, F.; Skalkos, D. Perceptions from Members-Consumers of a University Community for Sustainable and Healthy Eating: Evidence from Greece. Preprints 2024, 2024020043. https://doi.org/10.20944/preprints202402.0043.v1 Mastora, A.; Chatzitheodoridis, F.; Skalkos, D.
Consumers’ Motives on Wine Tourism in Greece in the Post-COVID-19 Era
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Prospects, Challenges and Sustainability of the Agri-Food Supply Chain in the New Global Economy II
In the new global era, the process “from farm to fork” as a holistic approach to the production and consumption of food will become a key factor for the sustainability and progress of the food industry. The subject of the agri-food supply chain (AFSC) is becoming more and more important not only from a scientific but also from a business point of view since it provides the means for a regular food supply worldwide.
The Impact of the COVID-19 Pandemic on College Students’ Food Choice Motives in Greece
4. Discussion The results presented above indicate that the students are turning back to the FCMs that they had before COVID-19, and are more or less in a mode of normality, with only minor changes in terms of their preferences.
Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era
This is an early access version, the complete PDF, HTML, and XML versions will be available soon. Open AccessArticle by Dimitris Skalkos 1,*, Katerina Bamicha 1, Ioanna S. Kosma 1 and Elpida Samara 2 1 Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece 2 Department of Regional Development and Cross Border Studies, University of Western Macedonia, 50100 Kozani, Greece * Author to whom correspondence should be addressed.
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