On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue von Lalou, Sofia, Ordoudi, Stella A, Mantzouridou, Fani Th

Volltext

Yeast flavour production by solid state fermentation of orange peel waste von Mantzouridou, Fani Th, Paraskevopoulou, Adamantini, Lalou, Sofia

Volltext

Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei von El Kadri, Hani, Lalou, Sofia, Mantzouridou, FaniTh, Gkatzionis, Konstantinos

Volltext

Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model von Lalou, Sofia, Kadri, Hani El, Gkatzionis, Konstantinos

Volltext

Evaluation of safety and quality parameters of persimmon balsamic-type vinegar during multistarter culture fermentation and accelerated aging with oak chips von Lalou, Sofia, Ordoudi, Stella A., Mantzouridou, Fani Th

Volltext

Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study von Bintsis, Τhomas, Mantzouridou, Fani Th, Lalou, Sofia, Alvanoudi, Panagiota, Ordoudi, Stella A., Angelidis, Apostolos S., Fletouris, Dimitrios

Volltext

Correction: Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study von Bintsis, Τhomas, Mantzouridou, Fani Th, Lalou, Sofia, Alvanoudi, Panagiota, Ordoudi, Stella A., Angelidis, Apostolos S., Fletouris, Dimitrios

Volltext

Balsamic type varietal vinegar from cv. Xinomavro (Northen Greece). Optimization and scale-up of the alcoholic fermentation step using indigenous multistarters von Lalou, Sofia, Ferentidou, Maria, Mantzouridou, Fani Th, Tsimidou, Maria Z.

Volltext

Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae von Lalou, Sofia, Mantzouridou, Fani, Paraskevopoulou, Adamantini, Bugarski, Branko, Levic, Steva, Nedovic, Victor

Volltext

Beyond traditional balsamic vinegar: Compositional and sensorial characteristics of industrial balsamic vinegars and regulatory requirements von Lalou, Sofia, Hatzidimitriou, Efimia, Papadopoulou, Maria, Kontogianni, Vassiliki G., Tsiafoulis, Constantinos G., Gerothanassis, Ioannis P., Tsimidou, Maria Z.

Volltext

Purified oleosins at air-water interfaces von Nikiforidis, Constantinos V, Ampatzidis, Christos, Lalou, Sofia, Scholten, Elke, Karapantsios, Thodoris D, Kiosseoglou, Vassilios

Volltext

1H NMR-based metabolomics of saffron reveals markers for its quality deterioration von Ordoudi, Stella A., Cagliani, Laura R., Lalou, Sofia, Naziri, Eleni, Tsimidou, Maria Z., Consonni, Roberto

Volltext

Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness von Lalou, Sofia, Capece, Angela, Mantzouridou, Fani Th, Romano, Patrizia, Tsimidou, Maria Z.

Volltext