Athina Lazaridou

Associate Professor

Aristotle University of Thessaloniki

Greece

Research Interests

Explore related searches

Professors in Food Science

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Articles (10)

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Collaborators (2)

Costas Biliaderis

Professor Emeritus

Aristotle University of Thessaloniki

GREECE

View details

Eugenios Katsanidis

GREECE

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Athina Lazaridou

Research Interests

Explore related searches

Contact this professor

Articles (10)

Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits

Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread

Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties

Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer

Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life

A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads

Effect of Process Temperature on the Physical State of Beef Meat Constituents – Implications on Diffusion Kinetics during Osmotic Dehydration

Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena

Collaborators (2)

Costas Biliaderis

Eugenios Katsanidis

Make your next move.