| Sensory quality and consumers’ perception of reduced/free-from nitrates/nitrites cured meats S Melios, S Grasso, D Bolton, E Crofton Current Opinion in Food Science, 101183, 2024 | | 2024 |
| A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with … S Melios, S Grasso, D Bolton, E Crofton LWT, 116323, 2024 | | 2024 |
| Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping … S Melios, S Grasso, D Bolton, E Crofton Food Research International, 114625, 2024 | | 2024 |
| Effect of Genotype, Environment, and Their Interaction on the Antioxidant Properties of Durum Wheat: Impact of Nitrogen Fertilization and Sowing Time S Melios, E Ninou, M Irakli, N Tsivelika, I Sistanis, F Papathanasiou, ... Agriculture 14 (2), 328, 2024 | | 2024 |
| Effect of Genotype, Environment and Genotype by Environment interactions on the antioxidant properties of Durum Wheat: impact of nitrogen fertilization, its application method … S Melios, E Ninou, M Irakli, N Tsivelika, I Sistanis, F Papathanasiou, ... Preprints, 2023 | | 2023 |
| The effect of genotype, environment and genotype by environment interactions on the antioxidants' quantity and capacity of Durum wheat whole flour S Melios Perrotis College, 2022 | | 2022 |
