selected publications
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article
- A screening study of elemental composition in legume (Fabaceae sp.) cultivar from Serbia: Nutrient accumulation and risk assessment. Journal of Food Composition and Analysis. 2024
- Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally. Foods. 2023
- Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. Journal of the Science of Food and Agriculture. 2023
- Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis. Foods. 2023
- Greek Landrace Flours Characteristics and Quality of Dough and Bread. Foods. 2023
- Acorn and water interactions on the microstructure of gluten-free yeasted dough. Journal of Food Processing and Preservation. 2022
- Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic. Applied Sciences. 2021
- High Protein Substitutes for Gluten in Gluten-Free Bread. Foods. 2021
- Interaction of dough acidity and microalga level on bread quality and antioxidant properties. Food Chemistry. 2021
- Preliminary Investigation into the Effect of Some Bakery Improvers in the Rheology of Bread Wheat Dough. Biology and Life Sciences Forum. 2021
- Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods. 2020
- Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread. Foods. 2020
- Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour. Foods. 2020
- Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid. International Journal of Food Science and Technology. 2020
- Preliminary Study of Microelements, Phenolics as well as Antioxidant Activity in Local, Homemade Wines from North-East Greece. Foods. 2020
- Presence of mycotoxins, heavy metals and nitrate residues in organic commercial cereal-based foods sold in the Greek market. Journal fur Verbraucherschutz und Lebensmittelsicherheit. 2020
- Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content. Journal of Food Biochemistry. 2019
- Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment. 2019
- Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread. Food Chemistry. 2018
- Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties 2018
- The effect of malting on the crystallites and microstructure in Greek barley cultivar using x-ray diffraction and microscopic analysis 2018
- HPLC-DAD-FLD Method for Simultaneous Determination of Mycotoxins in Wheat Bran. Journal of Chromatographic Science. 2017
- Optimized and validated high-performance liquid chromatography method for the determination of deoxynivalenol and aflatoxins in cereals. Journal of Separation Science. 2016
- Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours. Journal of Cereal Science. 2014
- Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chemistry. 2010
- Influence of water and barley β-glucan addition on wheat dough viscoelasticity. Food Research International. 2010
- Effect of barley β-glucan molecular size and level on wheat dough rheological properties. Journal of Food Engineering. 2009
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chapter
- Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas. Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage. 2023
- Introduction in wheat and breadmaking. Trends in Wheat and Bread Making. 2021
- Introduction in wheat and breadmaking. Trends in Wheat and Bread Making. 2020
- Low glycemic index ingredients and modified starches in food products. The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness. 2019
- Introduction to cereal processing and by-products. Sustainable Recovery and Reutilization of Cereal Processing By-Products. 2018
- 10 - Texture design of 'free-from' foods-The case of gluten-free. Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and Preferences. 2015
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document
- Low glycemic index ingredients and modified starches in food products. The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness. 2019
- Flour Quality and Technological Abilities 2013