Athina Lazaridou
Aristotle University of Thessaloniki
H-index: 38
Europe-Greece
Top articles of Athina Lazaridou
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread | Food Hydrocolloids | Ainhoa Vicente Marina Villanueva Pedro A Caballero Athina Lazaridou Costas G Biliaderis | 2024/4/1 |
Whey protein particles produced by electrospraying | Food Hydrocolloids | Aikaterini-Theodora Chatzitaki Anja Maria Wagemans Athina Lazaridou Ioannis S Vizirianakis Dimitrios G Fatouros | 2024/2/9 |
Incorporation of snail meat particles in gellan gum fluid gels: Stability against sedimentation and rheological behavior | Food Hydrocolloids | Maria-Apostolia Pissia Anthia Matsakidou Athina Lazaridou Adamantini Paraskevopoulou Vassilios Kiosseoglou | 2024/8/1 |
Structural and physicochemical properties of sesame cake protein isolates obtained by different extraction methods | Food Hydrocolloids | Chrysanthi Nouska Maria Deligeorgaki Charikleia Kyrkou Alexandra-Maria Michaelidou Thomas Moschakis | 2024/6/1 |
Assessment of Antioxidant and Antibacterial Potential of Phenolic Extracts from Post-Distillation Solid Residues of Oregano, Rosemary, Sage, Lemon Balm, and Spearmint | Industrial Crops and Products | Clemencia Chaves López Giovanni Mazzarrino Aida Rodríguez Juana Fernández-López José A Pérez-Álvarez | 2015/1/1 |
Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits | Food Hydrocolloids | Vasileia Sereti Kali Kotsiou Liliana Ciurlă Antoanela Patras Maria Irakli | 2024/6/1 |
Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads | Food Research International | Chrysanthi Nouska Maria Irakli Prokopis Palakas Anastasia E Lytou Elisavet Bouloumpasi | 2024/2/1 |
Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life | Food Hydrocolloids | Evangelia Papagianni Kali Kotsiou Anthia Matsakidou Costas G Biliaderis Athina Lazaridou | 2024/5/1 |
Preparation and characterization of chitosan-citric acid edible films loaded with Cornelian cherry pomace extract as active packaging materials | Food Hydrocolloids | Anastasia Loukri Anastasia Kyriakoudi Yelyzaveta Oliinychenko Alexandros Ch Stratakos Athina Lazaridou | 2024 |
Unravelling the structural heterogeneity and diversity in rheological behavior of alkali-extractable wheat bran arabinoxylans using ammonia pretreatment | Food Hydrocolloids | Christos-Konstantinos Mouzakitis Kali Kotsiou Georgios Pontikakos Manolis Matzapetakis Maria Zervou | 2024/2/13 |
Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism | Foods | Chrysanthi Nouska Magdalini Hatzikamari Anthia Matsakidou Costas G Biliaderis Athina Lazaridou | 2023/8/18 |
Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads | Food Hydrocolloids for Health | Evangelia Papagianni Kali Kotsiou Costas G Biliaderis Athina Lazaridou | 2023/12/15 |
Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread. | Chrysanthi Gidari- Gounaridou Chrysanthi Nouska Magdalini Hatzikamari Kali Kotsiou Costas G Biliaderis | 2023/7/1 | |
Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes | Food Hydrocolloids | Kali Kotsiou Georgios Palassaros Anthia Matsakidou Christos-Konstantinos Mouzakitis Costas G Biliaderis | 2023/12/1 |
Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels | Food Hydrocolloids | K Zampouni CK Mouzakitis A Lazaridou T Moschakis E Katsanidis | 2023/7/1 |
Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits | Food Hydrocolloids | Vasileia Sereti Kali Kotsiou Costas G Biliaderis Athina Lazaridou | 2023/12/1 |
In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads | Food Research International | Ippolyti Gkountenoudi-Eskitzi Kali Kotsiou Maria N Irakli Antonios Lazaridis Costas G Biliaderis | 2023/4/1 |
Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties | Food Hydrocolloids | Vasileia Sereti Kali Kotsiou Costas G Biliaderis Thomas Moschakis Athina Lazaridou | 2023/12/1 |
Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of … | Foods | Chrysanthi Nouska Maria Irakli Miltiadis Georgiou Anastasia E Lytou Adriana Skendi | 2023/11/2 |
Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols | Lwt | K Zampouni A Soniadis T Moschakis CG Biliaderis A Lazaridou | 2022/1/15 |
