253 results on '"Lazaridou, Athina"'
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2. Incorporation of snail meat particles in gellan gum fluid gels: Stability against sedimentation and rheological behavior
3. Whey protein particles produced by electrospraying
4. Unravelling the structural heterogeneity and diversity in rheological behavior of alkali-extractable wheat bran arabinoxylans using ammonia pretreatment
5. Structural and physicochemical properties of sesame cake protein isolates obtained by different extraction methods
6. Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits
7. Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life
8. Preparation and characterization of chitosan-citric acid edible films loaded with Cornelian cherry pomace extract as active packaging materials
9. Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread
10. Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads
11. Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads
12. Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits
13. Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes
14. Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties
15. Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread
16. In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads
17. Preface “21st Gums and Stabilisers for the food industry conference” special issue
18. Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life
19. A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads
20. Cereal-Based 3D Printed Dosage Forms for Drug Administration During Breakfast in Pediatric Patients within a Hospital Setting
21. Effect of Process Temperature on the Physical State of Beef Meat Constituents – Implications on Diffusion Kinetics during Osmotic Dehydration
22. Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena
23. Edible Films and Coatings with Pectin
24. Development of a Cotton Honey-Based Spread by Controlling Compositional and Processing Parameters
25. Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour.
26. Assessment of Antioxidant and Antibacterial Potential of Phenolic Extracts from Post-Distillation Solid Residues of Oregano, Rosemary, Sage, Lemon Balm, and Spearmint
27. Ex situ evaluation of seed quality and bruchid resistance in Greek accessions of red pea (Lathyrus cicera L.)
28. Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks
29. Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants
30. Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths
31. Physicochemical properties of jet milled wheat flours and doughs
32. Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels
33. Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties
34. Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism
35. Modulating the physical state and functionality of phytosterols by emulsification and organogel formation: Application in a model yogurt system
36. Sweet cherry fruit cracking: follow-up testing methods and cultivar-metabolic screening
37. An Unusual Manifestation of Brucella -Associated Uveitis in a Young Male Patient.
38. An unusual manifestation of Brucella-associated uveitis in a young male patient
39. Traits related to bruchid resistance and its parasitoid in vetch seeds
40. Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
41. Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer
42. Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads
43. A micro- and macro-scale approach to probe the dynamics of sol–gel transition in cereal β-glucan solutions varying in molecular characteristics
44. Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain
45. Modifying the physical properties of dairy protein films for controlled release of antifungal agents
46. Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour
47. Using particle tracking to probe the local dynamics of barley β-glucan solutions upon gelation
48. Effect of oat and barley β-glucans on inhibition of cytokine-induced adhesion molecule expression in human aortic endothelial cells: Molecular structure–function relations
49. Using particle tracking to probe the local dynamics of barley β-glucan solutions
50. Antibacterial and Antioxidant Properties of Oregano and Rosemary Essential Oil Distillation By-Products
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