Treffer 1 - 5 von 5 für Suche 'Polychniatou, Vasiliki', Suchdauer: 0,39s Treffer weiter einschränken
  1. 1
    Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants

    Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants von Polychniatou, Vasiliki, Tzia, Constantina

    Veröffentlicht in Food and bioprocess technology

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  2. 2
    Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions

    Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions von Polychniatou, Vasiliki, Tzia, Constantina

    Veröffentlicht in Food chemistry

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  3. 3
    Study of Formulation and Stability of Co-surfactant Free Water-in-Olive Oil Nano- and Submicron Emulsions with Food Grade Non-ionic Surfactants

    Study of Formulation and Stability of Co-surfactant Free Water-in-Olive Oil Nano- and Submicron Emulsions with Food Grade Non-ionic Surfactants von Polychniatou, Vasiliki, Tzia, Constantina


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  4. 4
    Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology

    Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology von Katsouli, Maria, Polychniatou, Vasiliki, Tzia, Constantina

    Veröffentlicht in Food science & technology

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  5. 5
    Influence of surface-active phenolic acids and aqueous phase ratio on w/o nano-emulsions properties; model fitting and prediction of nano-emulsions oxidation stability

    Influence of surface-active phenolic acids and aqueous phase ratio on w/o nano-emulsions properties; model fitting and prediction of nano-emulsions oxidation stability von Katsouli, Maria, Polychniatou, Vasiliki, Tzia, Constantina

    Veröffentlicht in Journal of food engineering

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