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
- Consumers’ Perceptions about Edible Insects’ Nutritional Value and Health Effects: Study Involving 14 Countries 2024
- Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries. Foods. 2024
- Edible Insects–Exotic Food or Gastronomic Innovation? Study Involving 14 Countries 2024
- Impact of Hemp (Cannabis sativa L.) Protein Addition on the Rheological Properties of Wheat Flour Dough and Bread Quality. Applied Sciences. 2024
- 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs. Microorganisms. 2023
- Bibliometric analysis on pseudocereals 2023
- Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally. Foods. 2023
- Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries. Foods. 2023
- Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants 2023
- Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants 2023
- Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread’s Quality Characteristics. Foods. 2023
- Emotions and Food Consumption: Emotional Eating Behavior in a European Population. 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
- Influence of carob flour ingredients on wheat-based systems. Journal of Cereal Science. 2023
- Scientific Insights and Technological Advances in Gluten-Free Product Development. Foods. 2023
- Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling. Sustainability. 2023
- Acorn and water interactions on the microstructure of gluten-free yeasted dough. Journal of Food Processing and Preservation. 2022
- Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries. Sustainability. 2022
- Development and optimization of gluten-free biscuits with carob flour and dry apple pomace. Journal of Food Processing and Preservation. 2022
- Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality. Foods. 2022
- Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market 2022
- Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation. Sustainability. 2022
- Marketing motivations influencing food choice in 16 countries: segmentation and cluster analysis 2022
- Motivation for health behaviour: A predictor of adherence to balanced and healthy food across different coastal Mediterranean countries. Journal of Functional Foods. 2022
- Analysis of food buying behavior: A multinational study framework 2021
- Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic. Applied Sciences. 2021
- Covid-19 pandemic effects on food safety - Multi-country survey study. Food Control. 2021
- Cultural dimensions associated with food choice: A survey based multi-country study 2021
- Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour. International Journal of Food Sciences and Nutrition. 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
- The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods. 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
- Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread. International Journal of Food Studies. 2020
- Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread. International Journal of Food Studies. 2020
- FOOD CHOICES AS INFLUENCED BY ENVIRONMENTAL CONCERNS: STUDY INVOLVING PARTICIPANTS FROM 16 COUNTRIES 2020
- Influence of sociodemographic factors on eating motivations–modelling through artificial neural networks (ANN). International Journal of Food Sciences and Nutrition. 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
- Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants. Foods. 2020
- The eating motivations scale (EATMOT): Development and validation by means of confirmatory factor analysis (CFA) and structural equation modelling (SEM) 2020
- Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products. World Mycotoxin Journal. 12:431-442. 2019
- 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
- Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products. World Mycotoxin Journal. 2019
- Monitoring Staling of Packaged Sliced Pan Breads: Physicochemical Properties, Sensory Evaluation, and Consumer Preference 2019
- The motivations that define eating patterns in some Mediterranean countries. Nutrition & Food Science. 2019
- Validation of a HILIC UHPLC-MS/MS Method for Amino Acid Profiling in Triticum Species Wheat Flours. Foods. 2019
- NATURAL RADIOACTIVITY STUDIES OF PHOSPHATE FERTILIZERS APPLIED ON GREEK FARM SOILS USED FOR WHEAT CULTIVATION.. Radiation Protection Dosimetry. 181:190-198. 2018
- 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
- NATURAL RADIOACTIVITY STUDIES OF PHOSPHATE FERTILIZERS APPLIED ON GREEK FARM SOILS USED FOR WHEAT CULTIVATION. Radiation Protection Dosimetry. 2018
- Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic. Foods. 2018
- The effect of malting on the crystallites and microstructure in Greek barley cultivar using x-ray diffraction and microscopic analysis 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. 55:690-696. 2017
- HPLC-DAD-FLD Method for Simultaneous Determination of Mycotoxins in Wheat Bran. Journal of Chromatographic Science. 2017
- The phytochemical rich potential of acorn (Quercus aegilops) products and by products 2017
- Optimized and validated high-performance liquid chromatography method for the determination of deoxynivalenol and aflatoxins in cereals. Journal of Separation Science. 2016
- A Size Exclusion Chromatography-Based In Vitro Examination of Some Aspects of Bread Digestion. Food Digestion. 2015
- Evaluation of polyesters from renewable resources as alternatives to the current fossil-based polymers. Phase transitions of poly(butylene 2,5-furan-dicarboxylate). Polymer (United Kingdom). 2014
- Grain-filling patterns and nitrogen utilization efficiency of spelt (Triticum spelta) under Mediterranean conditions. Journal of Agricultural Science. 2014
- Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours. Journal of Cereal Science. 2014
- Determination of tocopherol and tocotrienol content of Greek barley varieties under conventional and organic cultivation techniques using validated reverse phase high-performance liquid chromatography method. Journal of the Science of Food and Agriculture. 2012
- Development and validation of an HPLC-DAD method for the simultaneous determination of most common rice pesticides in paddy water systems. International Journal of Environmental Analytical Chemistry. 2012
- Prediction of Pedigree relationships in durum wheat varieties based on agronomic, morphological and molecular traits. Australian Journal of Crop Science. 2011
- 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
- Growth and nitrogen dynamics of spring chickpea genotypes in a mediterranean-type climate. Journal of Agricultural Science. 2009
- Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering. 2007
- Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti. Food Chemistry. 2007
- Water extractable (1 → 3,1 → 4)-β-D-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour. Journal of Cereal Science. 2005
- Eutrophication and abundance of seaweeds in the biotope of Kalohori, Gulf of Thessaloniki. Phycologia. 1997
- The effect of added sucrose and corn syrup on the physical properties of gellan—gelatin mixed gels. Topics in Catalysis. 1995
- The effect of added sucrose and corn syrup on the physical properties of gellan—gelatin mixed gels. Food Hydrocolloids. 1995
- Glassy-state phenomena in gellan-sucrose-corn syrup mixtures. Carbohydrate Polymers. 1994
- Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels. Topics in Catalysis. 1994
- Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels. Food Hydrocolloids. 1994
- Structural and textural properties of calcium induced, hot-made alginate gels. Carbohydrate Polymers. 1994
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book
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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
- Mediterranean habits and patterns of consumption; interrelation with sustainability aspects. Resources, Strategies and Potentialities for Food System Sustainability in the Mediterranean Area. 2022
- Chapter 8 Food, nutrition, and health in Greece. Nutritional and Health Aspects of Food in the Balkans. 2021
- Food, nutrition, and health in Greece. Nutritional and Health Aspects of Food in the Balkans. 2021
- Introduction in wheat and breadmaking. Trends in Wheat and Bread Making. 2021
- Use of Fortified Bread for Addressing Vitamin D Deficiency 2021
- Classification and target compounds. Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications. 2020
- 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
- Classification and target compounds. Food Waste Recovery: Processing Technologies and Industrial Techniques. 2015
- Liquid chromatography for the determination of tocopherols and Tocotrienols (Vitamin E) in food of plant origin. Liquid Chromatography: Principles, Technology and Applications. 2013
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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
- Genotypic variation for nitrogen accumulation and translocation in spring sown chickpea under mediterranean conditions. Italian Journal of Agronomy. 2008
- Semolina – Milling and Sieving. Experiments in Unit Operations and Processing of Foods. 2008