| Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil A Matsakidou, G Blekas, A Paraskevopoulou LWT-Food Science and Technology 43 (6), 949-957, 2010 | 195 | 2010 |
| Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies CV Nikiforidis, A Matsakidou, V Kiosseoglou RSC Advances 4 (48), 25067-25078, 2014 | 128 | 2014 |
| Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review AA Gkinali, A Matsakidou, E Vasileiou, A Paraskevopoulou Trends in Food Science & Technology 119, 495-507, 2022 | 72 | 2022 |
| Fe-based nanoparticles as tunable magnetic particle hyperthermia agents K Simeonidis, C Martinez-Boubeta, L Balcells, C Monty, G Stavropoulos, ... Journal of Applied Physics 114 (10), 2013 | 71 | 2013 |
| Preparation and characterization of composite sodium caseinate edible films incorporating naturally emulsified oil bodies A Matsakidou, CG Biliaderis, V Kiosseoglou Food Hydrocolloids 30 (1), 232-240, 2013 | 69 | 2013 |
| Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena K Kotsiou, DD Sacharidis, A Matsakidou, CG Biliaderis, A Lazaridou Food Hydrocolloids 124, 107322, 2022 | 58 | 2022 |
| Single origin coffee aroma: From optimized flavor protocols and coffee customization to instrumental volatile characterization and chemometrics P Zakidou, F Plati, A Matsakidou, EM Varka, G Blekas, ... Molecules 26 (15), 4609, 2021 | 49 | 2021 |
| Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life CK Mouzakitis, V Sereti, A Matsakidou, K Kotsiou, CG Biliaderis, ... Food Hydrocolloids 132, 107856, 2022 | 43 | 2022 |
| Raw materials from snails for food preparation MΑ Pissia, A Matsakidou, V Kiosseoglou Future Foods 3, 100034, 2021 | 40 | 2021 |
| Impact of roasted yellow split pea flour on dough rheology and quality of fortified wheat breads K Kotsiou, DD Sacharidis, A Matsakidou, CG Biliaderis, A Lazaridou Foods 10 (8), 1832, 2021 | 33 | 2021 |
| Storage behavior of caseinate-based films incorporating maize germ oil bodies A Matsakidou, MZ Tsimidou, V Kiosseoglou Food Research International 116, 1031-1040, 2019 | 30 | 2019 |
| Composite gels structured by a gelatin protein matrix filled with oil bodies M Kirimlidou, A Matsakidou, E Scholten, CV Nikiforidis, V Kiosseoglou Food Structure 14, 46-51, 2017 | 24 | 2017 |
| Characterization of Tenebrio molitor Larvae Protein Preparations Obtained by Different Extraction Approaches AA Gkinali, A Matsakidou, A Paraskevopoulou Foods 11 (23), 3852, 2022 | 17 | 2022 |
| Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes K Kotsiou, G Palassaros, A Matsakidou, CK Mouzakitis, CG Biliaderis, ... Food Hydrocolloids 145, 109164, 2023 | 14 | 2023 |
| Structural characteristics and physicochemical properties of freeze-dried snail meat MA Pissia, A Matsakidou, A Paraskevopoulou, V Kiosseoglou LWT 155, 112980, 2022 | 14 | 2022 |
| Optimization of water extraction of naturally emulsified oil from maize germ A Matsakidou, FT Mantzouridou, V Kiosseoglou LWT-Food Science and Technology 63 (1), 206-213, 2015 | 13 | 2015 |
| Development of a dehydrated dressing-type emulsion with instant powder characteristics F Plati, A Matsakidou, V Kiosseoglou, A Paraskevopoulou Food Structure 20, 100110, 2019 | 10 | 2019 |
| Assessing the emulsifying properties of Tenebrio molitor larvae protein preparations: Impact of storage, thermal, and freeze-thaw treatments on o/w emulsion stability AA Gkinali, A Matsakidou, A Paraskevopoulou International Journal of Biological Macromolecules 250, 126165, 2023 | 8 | 2023 |
| Getting inside on virgin olive oil (VOO) photooxidation kinetics through combined generalized 2D correlation analysis and moving window 2D correlation analysis of ATR-FTIR spectra A Matsakidou, D Papadopoulou, N Nenadis, MZ Tsimidou Talanta 215, 120917, 2020 | 7 | 2020 |
| Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life E Papagianni, K Kotsiou, A Matsakidou, CG Biliaderis, A Lazaridou Food Hydrocolloids 150, 109734, 2024 | 5 | 2024 |
Paraskevopoulou AdamantiniProfessor of Food Chemistry & Technology在 chem.auth.gr 的电子邮件经过验证
