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1

Migration of styrene from plastic packaging based on polystyrene into food simulants

Despoina Paraskevopoulou, Dimitris S Achilias, Adamantini Paraskevopoulou

Journal:

Polymer International

Year:

2012

Language:

english

File:

PDF, 172 KB

english, 2012

2

Development of a dehydrated dressing-type emulsion with instant powder characteristics

Plati, Fotini, Matsakidou, Anthia, Kiosseoglou, Vassilios, Paraskevopoulou, Adamantini

Journal:

Year:

2019

Language:

english

File:

PDF, 1.20 MB

english, 2019

3

Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil

Anthia Matsakidou, Georgios Blekas, Adamantini Paraskevopoulou

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2010

Language:

english

File:

PDF, 560 KB

english, 2010

4

Influence of thermal treatment on the stability of vegetable “milk” obtained by ultrafiltration of aqueous oil body extracts from various sources

Naziri, Eleni, Koupantsis, Thomas, Mantzouridou, Fani Th., Paraskevopoulou, Adamantini, Tsimidou, Maria Z., Kiosseoglou, Vassilios

Journal:

European Journal of Lipid Science and Technology

Year:

2017

Language:

english

File:

PDF, 847 KB

english, 2017

5

Effects of Blackcurrant Fibre on Dough Physical Properties and Bread Quality Characteristics

Alba, Katerina, Rizou, Theano, Paraskevopoulou, Adamantini, Campbell, Grant M., Kontogiorgos, Vassilis

Journal:

Food Biophysics

Year:

2020

File:

PDF, 1.63 MB

2020

6

Stabilization of olive oil – lemon juice emulsion with polysaccharides

Adamantini Paraskevopoulou, Dimitrios Boskou, Vassilis Kiosseoglou

Journal:

Year:

2005

Language:

english

File:

PDF, 233 KB

english, 2005

7

Surface tension of still wines in relation to some of their constituents: A simple determination of ethanol content

Pelagia Glampedaki, Efimia Hatzidimitriou, Adamantini Paraskevopoulou, Sofia Pegiadou-Koemtzopoulou

Journal:

Journal of Food Composition and Analysis

Year:

2010

Language:

english

File:

PDF, 230 KB

english, 2010

8

Use of polysorbate 80 to reduce cholesterol in dehydrated egg yolk

ADAMANTINI PARASKEVOPOULOU, VASSILIS KIOSSEOGLOU

Journal:

International Journal of Food Science & Technology

Year:

1995

Language:

english

File:

PDF, 377 KB

english, 1995

9

SMALL DEFORMATION PROPERTIES OF MODEL SALAD DRESSINGS PREPARED WITH REDUCED CHOLESTEROL EGG YOLK

ADAMANTINI PARASKEVOPOULOU, VASSILIS KIOSSEOGLOU, STEFAN ALEVISOPOULOS, STEFAN KASAPIS

Journal:

Journal of Texture Studies

Year:

1997

Language:

english

File:

PDF, 716 KB

english, 1997

10

SMALL DEFORMATION MEASUREMENTS OF SINGLE AND MIXED GELS OF LOW CHOLESTEROL YOLK AND EGG WHITE

ADAMANTINI PARASKEVOPOULOU, VASSILIS KIOSSEOGLOU, STEFAN ALEVISOPOULOS, STEFAN KASAPIS

Journal:

Journal of Texture Studies

Year:

2000

Language:

english

File:

PDF, 812 KB

english, 2000

11

Molecular interactions in gels prepared with egg yolk and its fractions

Vassilis Kiosseoglou, Adamantini Paraskevopoulou

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 178 KB

english, 2005

12

Retention of selected aroma compounds by polysaccharide solutions: A thermodynamic and kinetic approach

Markela Terta, Georgios Blekas, Adamantini Paraskevopoulou

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 313 KB

english, 2006

13

Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholic beverage emulsions: Effect of emulsion composition and oil droplet size

Adamantini Paraskevopoulou, Anna Tsoukala, Vassilios Kiosseoglou

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 427 KB

english, 2009

14

Aroma release from gum arabic or egg yolk/xanthan-stabilized oil-in-water emulsions

Stefania Karaiskou, Georgios Blekas, Adamantini Paraskevopoulou

Journal:

Food Research International

Year:

2008

Language:

english

File:

PDF, 305 KB

english, 2008

15

Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

Athina Mitropoulou, Efimia Hatzidimitriou, Adamantini Paraskevopoulou

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 504 KB

english, 2011

16

Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread

Adamantini Paraskevopoulou, Andreas Chrysanthou, Maria Koutidou

Journal:

Food Research International

Year:

2012

Language:

english

File:

PDF, 326 KB

english, 2012

17

Volatile Bio-ester Production from Orange Pulp-Containing Medium UsingSaccharomyces cerevisiae

Fani Mantzouridou, Adamantini Paraskevopoulou

Journal:

Food and Bioprocess Technology

Year:

2013

Language:

english

File:

PDF, 398 KB

english, 2013

18

Phenolic composition and radical scavenging activity of commercial Greek white wines from Vitis vinifera L. cv. Malagousia

Tourtoglou, Charalambos, Nenadis, Nikolaos, Paraskevopoulou, Adamantini

Journal:

Journal of Food Composition and Analysis

Year:

2014

Language:

english

File:

PDF, 523 KB

english, 2014

19

Bioflavour production from orange peel hydrolysate using immobilizedSaccharomyces cerevisiae

Lalou, Sofia, Mantzouridou, Fani, Paraskevopoulou, Adamantini, Bugarski, Branko, Levic, Steva, Nedovic, Victor

Journal:

Applied Microbiology and Biotechnology

Year:

2013

Language:

english

File:

PDF, 489 KB

english, 2013

20

Interfacial Behavior of Egg Yolk with Reduced Cholesterol Content

Paraskevopoulou, Adamantini, Kiosseoglou, Vassilis, Pegiadou, Sofia

Journal:

Journal of Agricultural and Food Chemistry

Year:

1997

Language:

english

File:

PDF, 161 KB

english, 1997

21

Flavour Science || Exploitation of Orange Peel for the Production of Flavor-Active Compounds with the Use of a Commercial Wine Strain

Paraskevopoulou, Adamantini

Year:

2014

Language:

english

File:

PDF, 292 KB

english, 2014

22

Yeast flavour production by solid state fermentation of orange peel waste

Mantzouridou, Fani Th, Paraskevopoulou, Adamantini, Lalou, Sofia

Journal:

Biochemical Engineering Journal

Year:

2015

Language:

english

File:

PDF, 1.12 MB

english, 2015

23

Browning susceptibility of commercial monovarietal white wines under accelerated oxidation conditions: correlation with compositional data and effect on total phenol content and radical scavenging activity

Nenadis, Nikolaos, Paraskevopoulou, Adamantini

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 490 KB

english, 2016

24

Exploitation of hazelnut, maize germ and sesame seed aqueous extraction residues in the stabilization of sesame seed paste ( tahini )

Evlogimenou, Anthi, Paraskevopoulou, Adamantini, Kiosseoglou, Vassilios

Journal:

Journal of the Science of Food and Agriculture

Year:

2016

Language:

english

File:

PDF, 1.20 MB

english, 2016

25

Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization

Rousi, Zoi, Malhiac, Catherine, Fatouros, Dimitrios G., Paraskevopoulou, Adamantini

Journal:

Food Hydrocolloids

Year:

2019

Language:

english

File:

PDF, 2.03 MB

english, 2019

26

Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of Maize Milling by-Product

Paraskevopoulou, Adamantini, Rizou, Theano, Kiosseoglou, Vassilios

Journal:

Plant Foods for Human Nutrition

Year:

2019

Language:

english

File:

PDF, 338 KB

english, 2019

27

Aqueous sesame seed extracts: Study of their foaming potential for the preparation of cappuccino-type coffee beverages

Zakidou, Panagiota, Paraskevopoulou, Adamantini

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2020

File:

PDF, 980 KB

2020

28

Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour

Papageorgiou, Maria, Paraskevopoulou, Adamantini, Pantazi, Foteini, Skendi, Adriana

Journal:

Year:

2020

File:

PDF, 633 KB

2020

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