Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder von Dimitrakopoulou, M.A., Ambrosiadis, J.A., Zetou, F.K., Bloukas, J.G.

Volltext

Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages von Ambrosiadis, J., Soultos, N., Abrahim, A., Bloukas, J.G.

Volltext

Evaluation of Florina (Pelagonia) sheep breed for growth and carcass traits von Christodoulou, V., Bampidis, V.A., Sossidou, E., Ambrosiadis, J.

Volltext

The use of extruded chickpeas in diets for growing-finishing pigs von Christodoulou, V, Bampidis, V.A, Sossidou, E, Ambrosiadis, J, Hucko, B, Iliadis, C, Kodes, A

Volltext

Antimicrobial Effects of Sodium Tripolyphosphate Against Bacteria Attached to the Surface of Chicken Carcasses von Vareltzis, K., Soultos, N., Koidis, P., Ambrosiadis, J., Genigeorgis, C.

Volltext

Effect of replacing soybean meal by extruded chickpeas in the diets of growing–finishing pigs on meat quality von Christodoulou, Vladimiros, Ambrosiadis, John, Sossidou, Evangelia, Bampidis, Vasileios, Arkoudilos, John, Hucko, Borris, Iliadis, Constantin

Volltext

Storage stability of cooked sausages containing vegetable oils von Papavergou, Ekaterini J., Ambrosiadis, John A., Psomas, John

Volltext

Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils von Ambrosiadis, John, Vareltzis, Kyriakos P., Georgakis, Spyros A.

Volltext

Levels of biogenic amines in retail market fermented meat products von Papavergou, Ekaterini J., Savvaidis, Ioannis N., Ambrosiadis, Ioannis A.

Volltext

Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers von Georgantelis, Dimitrios, Blekas, Georgios, Katikou, Panagiota, Ambrosiadis, Ioannis, Fletouris, Dimitrios J.

Volltext

Olive leaves (Olea europaea L.) versus α-tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chain n-3 fatty acids von Botsoglou, Evropi N, Govaris, Alexandros K, Ambrosiadis, Ioannis A, Fletouris, Dimitrios J

Volltext

Olive leaves (Olea europaea L.) versus -tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chain n-3 fatty acids von Botsoglou, Evropi N, Govaris, Alexandros K, Ambrosiadis, Ioannis A, Fletouris, Dimitrios J

Volltext