Paraskevopoulou Adamantini

Paraskevopoulou Adamantini

Aristotle University of Thessaloniki - Thessaloniki / Greece
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1845925
Αριστοτελείου Πανεπιστημίου Θεσσαλονίκης
person_outline Paraskevopoulou Adamantini's MOST POPULAR ARTICLES
1-) Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil LWT-Food Science and Technology 43 (6), 949-957, 2010
2-) Stabilization of olive oil–lemon juice emulsion with polysaccharides Food Chemistry 90 (4), 627-634, 2005
3-) Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread Food Research International 48 (2), 568-577, 2012
4-) Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides Food Chemistry 101 (3), 1197-1204, 2007
5-) Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva Food research international 44 (5), 1561-1570, 2011