Hasil Pencarian - Athina Lazaridou

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  1. 1
    Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer

    Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer oleh Athina Lazaridou, Kali Kotsiou, Costas G. Biliaderis

    Diterbitkan 2022-12-01
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  2. 2
    Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

    Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments oleh Maria Irakli, Athina Lazaridou, Costas G. Biliaderis

    Diterbitkan 2020-12-01
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  3. 3
    Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads

    Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads oleh Evangelia Papagianni, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou

    Diterbitkan 2023-12-01
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  4. 4
    Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars

    Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars oleh Maria Irakli, Athina Lazaridou, Ioannis Mylonas, Costas G. Biliaderis

    Diterbitkan 2020-06-01
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  5. 5
    Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach

    Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach oleh Vasileia Sereti, Athina Lazaridou, Costas G. Biliaderis, Soultana Maria Valamoti

    Diterbitkan 2021-04-01
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  6. 6
    Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

    Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism oleh Chrysanthi Nouska, Magdalini Hatzikamari, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou

    Diterbitkan 2023-08-01
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  7. 7
    Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour

    Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour oleh Sevasti Keramari, Chrysanthi Nouska, Magdalini Hatzikamari, Costas G. Biliaderis, Athina Lazaridou

    Diterbitkan 2024-07-01
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  8. 8
    Modulating the physical state and functionality of phytosterols by emulsification and organogel formation: Application in a model yogurt system

    Modulating the physical state and functionality of phytosterols by emulsification and organogel formation: Application in a model yogurt system oleh Thomas Moschakis, Ismini Dergiade, Athina Lazaridou, Costas G. Biliaderis, Eugenios Katsanidis

    Diterbitkan 2017-06-01
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  9. 9
    Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads

    Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads oleh Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou

    Diterbitkan 2021-08-01
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  10. 10
    Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents

    Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents oleh Aikaterini Kyriakidou, Dimitris P. Makris, Athina Lazaridou, Costas G. Biliaderis, Ioannis Mourtzinos

    Diterbitkan 2021-06-01
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  11. 11
    Antibacterial and Antioxidant Properties of Oregano and Rosemary Essential Oil Distillation By-Products

    Antibacterial and Antioxidant Properties of Oregano and Rosemary Essential Oil Distillation By-Products oleh Elisavet Bouloumpasi, Magdalini Hatzikamari, Athina Lazaridou, Paschalina Chatzopoulou, Costas G. Biliaderis, Maria Irakli

    Diterbitkan 2021-10-01
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  12. 12
    Sweet cherry fruit cracking: follow-up testing methods and cultivar-metabolic screening

    Sweet cherry fruit cracking: follow-up testing methods and cultivar-metabolic screening oleh Michail Michailidis, Evangelos Karagiannis, Georgia Tanou, Eirini Sarrou, Katerina Karamanoli, Athina Lazaridou, Stefan Martens, Athanassios Molassiotis

    Diterbitkan 2020-04-01
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  13. 13
    Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants

    Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic... oleh Chrysanthi Nouska, Maria Irakli, Miltiadis Georgiou, Anastasia E. Lytou, Adriana Skendi, Elisavet Bouloumpasi, Paschalina Chatzopoulou, Costas G. Biliaderis, Athina Lazaridou

    Diterbitkan 2023-11-01
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  14. 14
    Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record.

    Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record. oleh Andreas G Heiss, Marian Berihuete Azorín, Ferran Antolín, Lucy Kubiak-Martens, Elena Marinova, Elke K Arendt, Costas G Biliaderis, Hermann Kretschmer, Athina Lazaridou, Hans-Peter Stika, Martin Zarnkow, Masahiro Baba, Niels Bleicher, Krzysztof M Ciałowicz, Marek Chłodnicki, Irenäus Matuschik, Helmut Schlichtherle, Soultana Maria Valamoti

    Diterbitkan 2020-01-01
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