| Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating. D Daskalaki, G Kefi, K Kotsiou, M Tasioula-Margari Journal Of Food & Nutrition Research 48 (1), 2009 | 102 | 2009 |
| Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage K Kotsiou, M Tasioula-Margari Food chemistry 200, 255-262, 2016 | 92 | 2016 |
| Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system K Kotsiou, M Tasioula-Margari, E Capuano, V Fogliano Food chemistry 124 (1), 242-247, 2011 | 77 | 2011 |
| Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes K Kotsiou, M Tasioula-Margari, K Kukurová, Z Ciesarová Food Chemistry 123 (4), 1149-1155, 2010 | 62 | 2010 |
| Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology I D'Antuono, VG Kontogianni, K Kotsiou, V Linsalata, AF Logrieco, ... Food Research International 65, 301-310, 2014 | 60 | 2014 |
| 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 | 53 | 2022 |
| 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 | 41 | 2022 |
| Recovery of bioactive compounds from olive mill waste CM Galanakis, K Kotsiou Olive mill waste, 205-229, 2017 | 41 | 2017 |
| 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 | 31 | 2021 |
| Changes occurring in the volatile composition of Greek virgin olive oils during storage: Oil variety influences stability K Kotsiou, M Tasioula‐Margari European Journal of Lipid Science and Technology 117 (4), 514-522, 2015 | 26 | 2015 |
| In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads I Gkountenoudi-Eskitzi, K Kotsiou, MN Irakli, A Lazaridis, CG Biliaderis, ... Food Research International 166, 112579, 2023 | 21 | 2023 |
| Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type K Kotsiou, M Tasioula-Margari, A Fiore, V Gökmen, V Fogliano European Food Research and Technology 236, 843-851, 2013 | 20 | 2013 |
| 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 | 11 | 2023 |
| Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties V Sereti, K Kotsiou, CG Biliaderis, T Moschakis, A Lazaridou Food Hydrocolloids 145, 109090, 2023 | 9 | 2023 |
| Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer A Lazaridou, K Kotsiou, CG Biliaderis Food Hydrocolloids for Health 2, 100060, 2022 | 9 | 2022 |
| Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread C Gidari-Gounaridou, C Nouska, M Hatzikamari, K Kotsiou, CG Biliaderis, ... Food Bioscience 53, 102780, 2023 | 8 | 2023 |
| 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 |
| Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits V Sereti, K Kotsiou, CG Biliaderis, A Lazaridou Food Hydrocolloids 145, 109163, 2023 | 4 | 2023 |
| Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits V Sereti, K Kotsiou, L Ciurlă, A Patras, M Irakli, A Lazaridou Food Hydrocolloids 151, 109746, 2024 | 2 | 2024 |
| Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads E Papagianni, K Kotsiou, CG Biliaderis, A Lazaridou Food Hydrocolloids for Health 4, 100165, 2023 | 2 | 2023 |
Athina LazaridouFaculty of Agriculture, Aristotle University of Thessaloniki在 agro.auth.gr 的电子邮件经过验证
