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Items: 12

1.

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate.

Papadaki A, Kopsahelis N, Freire DMG, Mandala I, Koutinas AA.

Biomolecules. 2020 Jan 8;10(1). pii: E106. doi: 10.3390/biom10010106.

2.

Bioprocess development for the production of novel oleogels from soybean and microbial oils.

Papadaki A, Kopsahelis N, Mallouchos A, Mandala I, Koutinas AA.

Food Res Int. 2019 Dec;126:108684. doi: 10.1016/j.foodres.2019.108684. Epub 2019 Sep 14.

PMID:
31732046
3.

Physical and textural properties of biscuits containing jet milled rye and barley flour.

Drakos A, Andrioti-Petropoulou L, Evageliou V, Mandala I.

J Food Sci Technol. 2019 Jan;56(1):367-375. doi: 10.1007/s13197-018-3497-z. Epub 2018 Nov 29.

4.

Modeling the rheological properties of currant paste as a function of plasticizers concentration, storage temperature and time and process temperature.

Nikolidaki EK, Mandala I, Zogzas NP, Karathanos VT.

Food Res Int. 2019 Feb;116:1357-1365. doi: 10.1016/j.foodres.2018.10.025. Epub 2018 Oct 9.

PMID:
30716926
5.

Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt.

Evageliou V, Panagopoulou E, Mandala I.

Food Chem. 2019 May 30;281:171-177. doi: 10.1016/j.foodchem.2018.12.105. Epub 2019 Jan 3.

PMID:
30658744
6.

The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch.

Zhang X, Guo D, Xue J, Yanniotis S, Mandala I.

Food Funct. 2017 Oct 18;8(10):3792-3802. doi: 10.1039/c7fo01041a.

PMID:
28960010
7.

Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.

Drakos A, Kyriakakis G, Evageliou V, Protonotariou S, Mandala I, Ritzoulis C.

Food Chem. 2017 Jan 15;215:326-32. doi: 10.1016/j.foodchem.2016.07.169. Epub 2016 Jul 29.

PMID:
27542482
8.

Structural modification of bacterial cellulose fibrils under ultrasonic irradiation.

Paximada P, Dimitrakopoulou EA, Tsouko E, Koutinas AA, Fasseas C, Mandala IG.

Carbohydr Polym. 2016 Oct 5;150:5-12. doi: 10.1016/j.carbpol.2016.04.125. Epub 2016 May 2.

PMID:
27312607
9.

Jet milling effect on wheat flour characteristics and starch hydrolysis.

Angelidis G, Protonotariou S, Mandala I, Rosell CM.

J Food Sci Technol. 2016 Jan;53(1):784-91. doi: 10.1007/s13197-015-1990-1. Epub 2015 Aug 9.

10.

Bacterial Cellulose Production from Industrial Waste and by-Product Streams.

Tsouko E, Kourmentza C, Ladakis D, Kopsahelis N, Mandala I, Papanikolaou S, Paloukis F, Alves V, Koutinas A.

Int J Mol Sci. 2015 Jul 1;16(7):14832-49. doi: 10.3390/ijms160714832.

11.

Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.

Tsatsaragkou K, Papantoniou M, Mandala I.

J Food Sci. 2015 Feb;80(2):E341-8. doi: 10.1111/1750-3841.12766. Epub 2015 Jan 20.

PMID:
25604540
12.

Effect of different iron compounds on wheat and gluten-free breads.

Kiskini A, Kapsokefalou M, Yanniotis S, Mandala I.

J Sci Food Agric. 2010 May;90(7):1136-45. doi: 10.1002/jsfa.3927.

PMID:
20393994

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