Effect of various encapsulating agents on the beads' morphology and the viability of cells during BB-12 encapsulation through extrusion von Frakolaki, Georgia, Giannou, Virginia, Topakas, Evangelos, Tzia, Constantina

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Chemical characterization and breadmaking potential of spelt versus wheat flour von Frakolaki, Georgia, Giannou, Virginia, Topakas, Evangelos, Tzia, Constantina

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Novel encapsulation approach for Bifidobacterium subsp. lactis (BB-12) viability enhancement through its incorporation into a double emulsion prior to the extrusion process von Frakolaki, Georgia, Katsouli, Maria, Giannou, Virginia, Tzia, Constantina

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Encapsulation of Bifidobacterium animalis subsp. lactis Through Emulsification Coupled with External Gelation for the Development of Synbiotic Systems von Frakolaki, Georgia, Giannou, Virginia, Tzia, Constantina

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The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour von Frakolaki, Georgia, Giannou, Virginia, Tzia, Constantina

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Use of encapsulated Bifidobacterium animalis subsp. lactis through extrusion or emulsification for the production of probiotic yogurt von Frakolaki, Georgia, Kekes, Tryfon, Lympaki, Foteini, Giannou, Virginia, Tzia, Constantina

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