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Results:
1-15
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Results: 15
Authors:
Krokida, MK
Oreopoulou, V
Maroulis, ZB
Marinos-Kouris, D
Citation: Mk. Krokida et al., Deep fat frying of potato strips - Quality issues, DRY TECHNOL, 19(5), 2001, pp. 879-935
Authors:
Krokida, MK
Oreopoulou, V
Maroulis, ZB
Marinos-Kouris, D
Citation: Mk. Krokida et al., Effect of pre-treatment on viscoelastic behaviour of potato strips, J FOOD ENG, 50(1), 2001, pp. 11-17
Authors:
Krokida, MK
Oreopoulou, V
Maroulis, ZB
Marinos-Kouris, D
Citation: Mk. Krokida et al., Effect of osmotic dedydration pretreatment on quality of french fries, J FOOD ENG, 49(4), 2001, pp. 339-345
Authors:
Krokida, MK
Oreopoulou, V
Maroulis, ZB
Marinos-Kouris, D
Citation: Mk. Krokida et al., Effect of pre-drying on quality of French fries, J FOOD ENG, 49(4), 2001, pp. 347-354
Authors:
Krokida, MK
Oreopoulou, V
Maroulis, ZB
Marinos-Kouris, D
Citation: Mk. Krokida et al., Viscoelastic behaviour of potato strips during deep fat frying, J FOOD ENG, 48(3), 2001, pp. 213-218
Authors:
Krokida, MK
Oreopoulou, V
Maroulis, ZB
Marinos-Kouris, D
Citation: Mk. Krokida et al., Colour changes during deep fat frying, J FOOD ENG, 48(3), 2001, pp. 219-225
Authors:
Touzopoulou, EA
Tzia, C
Oreopoulou, V
Thomopoulos, CD
Citation: Ea. Touzopoulou et al., Effect of acidification temperature and acid on the yield and quality of cheese produced from UF-concentrated whey, MILCHWISSEN, 56(6), 2001, pp. 322-325
Authors:
Kontou, S
Tsipi, D
Oreopoulou, V
Tzia, C
Citation: S. Kontou et al., Determination of ETU in tomatoes and tomato products by HPLC-PDA. Evaluation of cleanup procedures, J AGR FOOD, 49(3), 2001, pp. 1090-1097
Authors:
Zoulias, EI
Oreopoulou, V
Tzia, C
Citation: Ei. Zoulias et al., Effect of fat mimetics on physical, textural and sensory properties of cookies, INT J FO PR, 3(3), 2000, pp. 385-397
Authors:
Krokida, MK
Oreopoulou, V
Maroulis, ZB
Citation: Mk. Krokida et al., Water loss and oil uptake as a function of frying time, J FOOD ENG, 44(1), 2000, pp. 39-46
Authors:
Krokida, MK
Oreopoulou, V
Maroulis, ZB
Citation: Mk. Krokida et al., Effect of frying conditions on shrinkage and porosity of fried potatoes, J FOOD ENG, 43(3), 2000, pp. 147-154
Authors:
Touzopoulou, EA
Tzia, C
Oreopoulou, V
Thomopoulos, CD
Citation: Ea. Touzopoulou et al., Effect of heating and acid on the yield and quality of cheese produced from UF-concentrated whey, MILCHWISSEN, 55(6), 2000, pp. 322-325
Authors:
Touzopoulou, EA
Tzia, C
Oreopoulou, V
Thomopoulos, CD
Citation: Ea. Touzopoulou et al., Effect of heating and acid on the yield and quality of cheese produced from UF-concentrated whey. (vol 55, pg 322, 2000), MILCHWISSEN, 55(11), 2000, pp. 635-635
Authors:
Zoulias, EI
Piknis, S
Oreopoulou, V
Citation: Ei. Zoulias et al., Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies, J SCI FOOD, 80(14), 2000, pp. 2049-2056
Authors:
Lolos, M
Oreopoulou, V
Tzia, C
Citation: M. Lolos et al., Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants, J SCI FOOD, 79(11), 1999, pp. 1524-1528
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1-15
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