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1

Ripening effects on the rheological behaviour of Halloumi cheese

S.N. Raphaelides, K.D. Antoniou, S. Vasilliadou, C. Georgaki, A. Gravanis

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 168 KB

english, 2006

2

Effects of heating temperature and fat content on the structure development of set yogurt

Z.-M. Xu, D.G. Emmanouelidou, S.N. Raphaelides, K.D. Antoniou

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 347 KB

english, 2008

3

An investigation into the structure, morphology and thermal properties of amylomaize starch-fatty acid complexes prepared at different temperatures

Marinopoulou, Anna, Papastergiadis, Efthimios, Raphaelides, Stylianos N.

Journal:

Food Research International

Year:

2016

Language:

english

File:

PDF, 1.83 MB

english, 2016

4

Production of spray-dried starch molecular inclusion complexes on an industrial scale

Marinopoulou, Anna, Karageorgiou, Vassilis, Papastergiadis, Efthimios, Iordanidis, Costas, Dagklis, Athanasios, Raphaelides, Stylianos N.

Journal:

Food and Bioproducts Processing

Year:

2019

Language:

english

File:

PDF, 2.75 MB

english, 2019

5

Viscoelastic Properties of Kefir as Affected by Milk Protein Addition and Starter Culture Type

Exarhopoulos, Stylianos, Antoniou, Kleio D., Raphaelides, Stylianos N., Dimitreli, Georgia

Journal:

Journal of Food Research

Year:

2016

Language:

english

File:

PDF, 360 KB

english, 2016

6

Effect of fatty acids on the rheological behaviour of amylomaize starch dispersions during heating

Stylianos N. Raphaelides, Nikolaos Georgiadis

Journal:

Food Research International

Year:

2008

Language:

english

File:

PDF, 1.53 MB

english, 2008

7

Dynamic light scattering and electrophoretic mobility studies of starch-fatty acid complexes in solution

Marinopoulou, Anna, Raphaelides, Stylianos N.

Journal:

International Journal of Biological Macromolecules

Year:

2018

Language:

english

File:

PDF, 2.20 MB

english, 2018

8

Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels

Dimitreli, Georgia, Exarhopoulos, Stylianos, Goulas, Athanasios, Antoniou, Kleio D., Raphaelides, Stylianos N.

Journal:

Journal of Food Research

Year:

2016

Language:

english

File:

PDF, 452 KB

english, 2016

9

Texture Assessment of French Cheeses

K.D. Antoniou, D. Petridis, S. Raphaelides, Z. Ben Omar, R. Kesteloot

Journal:

Journal of Food Science

Year:

2000

Language:

english

File:

PDF, 118 KB

english, 2000

10

Heat transport to a starch slurry gelatinizing between the drums of a double drum dryer

M.A. Gavrielidou, N.A. Vallous, T.D. Karapantsios, S.N. Raphaelides

Journal:

Journal of Food Engineering

Year:

2002

Language:

english

File:

PDF, 369 KB

english, 2002

11

Elongational flow studies of processed cheese spreads made from traditional greek cheese varieties

Kontou, Vasiliki, Dimitreli, Georgia, Raphaelides, Stylianos N.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

File:

PDF, 1011 KB

2019

12

A process designed for the continuous production of starch inclusion complexes on an industrial scale

Raphaelides, Stylianos N., Dimitreli, Georgia, Exarhopoulos, Stylianos, Ilia, Eleni, Koutsomihali, Paraskevi

Journal:

Food and Bioproducts Processing

Year:

2015

Language:

english

File:

PDF, 2.40 MB

english, 2015

13

Parametric analysis of the spray drying process for the production of starch molecular inclusion complexes with fatty acids

Marinopoulou, Anna, Karageorgiou, Vassilis, Iordanidis, Costas, Dagklis, Athanasios, Zoumakis, Nikolaos, Raphaelides, Stylianos N.

Journal:

Drying Technology

Year:

2019

File:

PDF, 2.40 MB

2019

14

An investigation into the possibility of molecular inclusion complexation of indomethacin with starch by the alkaline method

Marinopoulou, Anna, Christofilos, Dimitrios, Arvanitidis, John, Raphaelides, Stylianos N.

Journal:

Journal of Inclusion Phenomena and Macrocyclic Chemistry

Year:

2019

Language:

english

File:

PDF, 1.95 MB

english, 2019

15

A dynamic wicking technique for determining the effective pore radius of pregelatinized starch sheets

E.P Kalogianni, T Savopoulos, T.D Karapantsios, S.N Raphaelides

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2004

Language:

english

File:

PDF, 422 KB

english, 2004

16

Interaction of Tretinoin and Nimesulide with Amylose Matrices

Marinopoulou, Anna, Christofilos, Dimitrios, Arvanitidis, John, Raphaelides, Stylianos N.

Journal:

Starch - Stärke

Year:

2020

File:

PDF, 5.11 MB

2020

17

Water dispersion kinetics during starch gelatinization

T.D Karapantsios, E.P Sakonidou, S.N Raphaelides

Journal:

Carbohydrate Polymers

Year:

2002

Language:

english

File:

PDF, 219 KB

english, 2002

18

Effect of sorbitol addition on the physicochemical characteristics of starch–fatty acid systems

Georgia Mantzari, Stylianos N. Raphaelides, Stylianos Exarhopoulos

Journal:

Carbohydrate Polymers

Year:

2010

Language:

english

File:

PDF, 1024 KB

english, 2010

19

Effect of Sodium Caseinates Addition on the Rheological Properties of Kefir during Gel Formation

Antoniou, Kleio D., Exarhopoulos, Stylianos, Raphaelides, Stylianos N., Dimitreli, Georgia, Thomareis, Apostolos S.

Journal:

Journal of Food Research

Year:

2016

File:

PDF, 671 KB

2016

20

Quantitative aspects of amylose-lipid interactions

John Karkalas, Stilianos Raphaelides

Journal:

Carbohydrate Research

Year:

1986

Language:

english

File:

PDF, 1.01 MB

english, 1986

21

VISCOELASTIC BEHAVIOUR OF AMYLOSE-FATTY ACID GELS

S.N. RAPHAELIDES

Journal:

Journal of Texture Studies

Year:

1992

Language:

english

File:

PDF, 707 KB

english, 1992

22

Flow behavior studies of kefir type systems

Yovanoudi, M., Dimitreli, G., Raphaelides, S.N., Antoniou, K.D.

Journal:

Journal of Food Engineering

Year:

2013

Language:

english

File:

PDF, 888 KB

english, 2013

23

Structural characterization and thermal properties of amylose-fatty acid complexes prepared at different temperatures

Marinopoulou, Anna, Papastergiadis, Efthimios, Raphaelides, Stylianos N., Kontominas, Michael G.

Journal:

Food Hydrocolloids

Year:

2016

Language:

english

File:

PDF, 1.32 MB

english, 2016

24

Inclusion complexes of non-granular maize starch with fatty acids and ibuprofen. A comparative study of their morphology and structure

Marinopoulou, Anna, Papastergiadis, Efthimios, Raphaelides, Stylianos N.

Journal:

Starch - Stärke

Year:

2018

Language:

english

File:

PDF, 2.06 MB

english, 2018

25

Thermal dissociation of amylose-fatty acid complexes

Stilianos Raphaelides, John Karkalas

Journal:

Carbohydrate Research

Year:

1988

Language:

english

File:

PDF, 980 KB

english, 1988

26

Idiopathic Recurrent Vulvovaginal Candidiasis

Raphaelids, Leia

Journal:

The Journal for Nurse Practitioners

Year:

2017

Language:

english

File:

PDF, 225 KB

english, 2017

27

Physical properties of starch-paracetamol molecular inclusion complexes produced by the spray drying process on an industrial scale

Marinopoulou, Anna, Karageorgiou, Vassilis, Petridis, Dimitris, Raphaelides, Stylianos N.

Journal:

Drying Technology

Year:

2020

File:

PDF, 4.05 MB

2020

28

A dynamic U-tube rheometer of novel design for the study of weak gels and foams

Zhenmiao Xu, Stylianos N. Raphaelides

Journal:

Rheologica Acta

Year:

2005

Language:

english

File:

PDF, 303 KB

english, 2005

29

Study of molecular inclusion complex formation of amylose with indomethacin

Marinopoulou, Anna, Christofilos, Dimitrios, Arvanitidis, John, Raphaelides, Stylianos N.

Journal:

Starch - Stärke

Year:

2019

File:

PDF, 1.86 MB

2019

30

Characterization and properties of non-granular thermoplastic starchâClay biocomposite films

Mansour, Gabriel, Zoumaki, Maria, Marinopoulou, Anna, Tzetzis, Dimitris, Prevezanos, Michail, Raphaelides, Stylianos N.

Journal:

Carbohydrate Polymers

Year:

2020

File:

PDF, 2.35 MB

2020

31

Texture assessment of set yoghurt using sensory and instrumental methods

Skarlatos, Lazaros, Marinopoulou, Anna, Petridis, Dimitris, Raphaelides, Stylianos N.

Journal:

International Dairy Journal

Year:

2020

File:

PDF, 1.20 MB

2020

32

Texture Evaluation of Ultrafiltered Teleme Cheese

S. RAPHAELIDES, K.D. ANTONIOU, D. PETRIDIS

Journal:

Journal of Food Science

Year:

1995

Language:

english

File:

PDF, 700 KB

english, 1995

33

Effect of processing conditions on the physicochemical and structural characteristics of pregelatinised starch–fatty acid–glycerol extrudates

S.N. Raphaelides, G. Dimitreli, S. Exarhopoulos, D. Mintzas, A. Lykidou

Journal:

Carbohydrate Polymers

Year:

2012

Language:

english

File:

PDF, 825 KB

english, 2012

34

Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements

Marinopoulou, Anna, Kalogianni, Eleni P., Raphaelides, Stylianos N.

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2015

Language:

english

File:

PDF, 1.21 MB

english, 2015

35

Morphological characteristics, oxidative stability and enzymic hydrolysis of amylose-fatty acid complexes

Marinopoulou, Anna, Papastergiadis, Efthimios, Raphaelides, Stylianos N., Kontominas, Michael G.

Journal:

Carbohydrate Polymers

Year:

2016

Language:

english

File:

PDF, 2.82 MB

english, 2016

36

Quality attributes of pariza salami as influenced by the addition of mechanically deboned chicken meat

S.N. Raphaelides, S. Grigoropoulou, D. Petridis

Journal:

Food Quality and Preference

Year:

1998

Language:

english

File:

PDF, 690 KB

english, 1998

37

Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods

Marinopoulou, Anna, Petridis, Dimitris, Raphaelides, Stylianos N.

Journal:

Journal of Food Processing and Preservation

Year:

2019

Language:

english

File:

PDF, 1.29 MB

english, 2019

38

Investigation on the Effects of Glycerol and Clay Contents on the Structure and Mechanical Properties of Maize Starch Nanocomposite Films

Mansour, Gabriel, Zoumaki, Maria, Marinopoulou, Anna, Raphaelides, Stylianos N., Tzetzis, Dimitris, Zoumakis, Nikolaos

Journal:

Starch - Stärke

Year:

2019

File:

PDF, 2.35 MB

2019

39

Effect of fatty acids on the rheological behaviour of maize starch dispersions during heating

Stylianos N. Raphaelides, Nikolaos Georgiadis

Journal:

Carbohydrate Polymers

Year:

2006

Language:

english

File:

PDF, 941 KB

english, 2006

40

Electrical Conductance Study of Fluid Motion and Heat Transport During Starch Gelatinization

T.D. Karapantsios, E.P. Sakonidou, S.N. Raphaelides

Journal:

Journal of Food Science

Year:

2000

Language:

english

File:

PDF, 174 KB

english, 2000

41

Flow behavior studies of kefiran systems

Exarhopoulos, Stylianos, Raphaelides, Stylianos N., Kontominas, Michael G.

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 3.52 MB

english, 2018

42

Effect of processing history on the physicochemical and structural characteristics of starch–fatty acid extrudates plasticized with glycerol

S.N. Raphaelides, G. Dimitreli, S. Exarhopoulos, G. Kokonidis, E. Tzani

Journal:

Carbohydrate Polymers

Year:

2011

Language:

english

File:

PDF, 1.47 MB

english, 2011

43

Morphological and structural studies of thermally treated starch-fatty acid systems

Stylianos Exarhopoulos, Stylianos N. Raphaelides

Journal:

Journal of Cereal Science

Year:

2012

Language:

english

File:

PDF, 3.91 MB

english, 2012

44

Study of molecular inclusion complex formation of amylose with indomethacin

Marinopoulou, Anna, Christofilos, Dimitrios, Arvanitidis, John, Raphaelides, Stylianos N.

Journal:

Starch - Stärke

Year:

2019

Language:

english

File:

PDF, 1.86 MB

english, 2019

45

Effect of fatty acids on the rheological behaviour of pea starch dispersions during heating

Stylianos N. Raphaelides, Nikolaos Georgiadis

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 936 KB

english, 2007

46

Rheological studies of starch—fatty acid gels

S.N. Raphaelides

Journal:

Food Hydrocolloids

Year:

1993

Language:

english

File:

PDF, 716 KB

english, 1993

47

Effect of processing history on the functional and structural characteristics of starch–fatty acid extrudates

S.N. Raphaelides, K. Arsenoudi, S. Exarhopoulos, Z.-M. Xu

Journal:

Food Research International

Year:

2010

Language:

english

File:

PDF, 1.03 MB

english, 2010

48

Structure development studies of soft gels using a dynamic U- tube rheometer of novel design

Xu, Zhenmiao, Raphaelides, Stylianos N.

Journal:

Procedia Food Science

Year:

2011

Language:

english

File:

PDF, 433 KB

english, 2011

49

Mass transfer limitations during starch gelatinization

E.P. Sakonidou, T.D. Karapantsios, S.N. Raphaelides

Journal:

Carbohydrate Polymers

Year:

2003

Language:

english

File:

PDF, 234 KB

english, 2003

50

TEXTURE EVALUATION OF FRENCH ACID-TYPE FRESH CHEESES

Z. BEN OMAR, S. RAPHAELIDES, R. KESTELOOT

Journal:

Journal of Texture Studies

Year:

1995

Language:

english

File:

PDF, 641 KB

english, 1995

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