Quality Factors of Commercial Snail Fillets as Affected by Species von Kougiagka, Efkarpia, Apostologamvrou, Chrysoula, Giannouli, Persephoni, Hatziioannou, Marianthi

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Evaluation of Biodegradable Gelatin and Gelatin–Rice Starch Coatings to Fresh Cut Zucchini Slices von Bari, Anastasia, Giannouli, Persephoni

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Aqua Extracts of Lyophilized Sea Buckthorn Modify Fermentation and Quality Properties of Set-Type Yogurt von Silyvridou, Aikaterini, Bari, Anastasia, Georgopoulou, Theodora, Baxevanou, Catherine, Giannouli, Persephoni

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Gelatin and Gelatin/Rice Starch Coatings Affect Differently Fresh-Cut Potatoes and Colocasia Slices von Bari, Anastasia, Giannouli, Persephoni

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Preparation, authentication, rheology and conformation of theta carrageenan von Doyle, Jonathan P., Giannouli, Persephoni, Rudolph, Brian, Morris, Edwin R.

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Influence of Lipid Fraction, Emulsifier Fraction, and Mean Particle Diameter of Oil-in-Water Emulsions on the Release of 20 Aroma Compounds von van Ruth, Saskia M, King, Carmel, Giannouli, Persephoni

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Quality characteristics and microstructure of boiled snail fillet meat von Kougiagka, Efkarpia, Apostologamvrou, Chrysoula, Hatziioannou, Marianthi, Giannouli, Persephoni

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Holothuria tubulosa Extract Represses Proliferation and HIF‐ α Activity by Inhibiting Erk1/2 Phosphorylation in Liver Cancer Cell Line under Hypoxia von Befani, Christina, Giannouli, Persephoni, Diseri, Aikaterini, Bari, Anastasia, Apostologamvrou, Chrysoula, Antoniadou, Chryssanthi, Liakos, Panagiotis, Vafidis, Dimitris

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Effects of Guarana Aqua Extracts on Fermentation Kinetics and Quality Properties of Set-Type Yogurts von Kourouniotou, Evangelia, Karagianni, Nikoleta, Bari, Anastasia, Diseri, Aikaterini, Hatziioannou, Marianthi, Giannouli, Persephoni

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Evaluation of Efficacy and Compatibility of Herbicides with Fungicides in Durum Wheat (Triticum durum Desf.) under Different Environmental Conditions: Effects on Grain Yield and Gl... von KARKANIS, Anestis Christos, VELLIOS, Evangelos, GRIGORIOU, Filippos, GKRIMPIZIS, Theodoros, GIANNOULI, Persephoni

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Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems von Boland, Aine B, Buhr, Katja, Giannouli, Persephoni, van Ruth, Saskia M

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Gelation of high methoxy pectin by acidification with d-glucono-δ-lactone (GDL) at room temperature von Agoub, Agoub A., Giannouli, Persephoni, Morris, Edwin R.

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The Influence of Gel Strength on Aroma Release from Pectin Gels in a Model Mouth and in Vivo, Monitored with Proton-Transfer-Reaction Mass Spectrometry von Hansson, Annika, Giannouli, Persephoni, van Ruth, Saskia

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Gelation of high methoxy pectin by acidification with d-glucono-δ-lactone (GDL) at room temperature von Agoub, Agoub A, Giannouli, Persephoni, Morris, Edwin R

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Influence of composition and structure of oil-in-water emulsions on retention of aroma compounds von Van Ruth, Saskia M, Vries, Geja de, Geary, Mike, Giannouli, Persephoni

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Structural aspects and phase behavior in deacylated and high acyl gellan system von Kasapis, S, Giannouli, P, Hember, M.W.N, Evageliou, V, Poulard, C, Tort-Bourgeois, B, Sworn, G

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Molecular Order versus Vitrification in High-Sugar Blends of Gelatin and κ-Carrageenan von Kasapis, Stefan, Al-Marhoobi, Insaf M. A, Giannouli, Persephoni

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Utjecaj vrste na kakvoću komercijalnih fileta puževa von Kougiagka, Efkarpia, Apostologamvrou, Chrysoula, Giannouli, Persephoni, Hatziioannou, Marianthi

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