日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:

Effect of Pulsed Electric Fields and Osmotic Dehydration on the Quality of Modified-Atmosphere-Packaged Fresh-Cut and Fried Potatoes

脉冲电场和渗透脱水对气调包装鲜切炸薯条品质的影响

Dermesonlouoglou, Efimia; Seretis, George; Katsouli, Maria; Katsimichas, Alexandros; Taoukis, Petros; Giannakourou, Maria

Effect of High-Pressure Homogenization and Wall Material Composition on the Encapsulation of Polyunsaturated Fatty Acids from Fish Processing

高压均质化和壁材组成对鱼类加工中多不饱和脂肪酸包封的影响

Semenoglou, Ioanna; Katsouli, Maria; Giannakourou, Maria; Taoukis, Petros

Design, Production and Quality Assessment of Antioxidant-Enriched Olive Paste Dips Using Agro-Food By-Products

利用农产品副产品设计、生产和质量评估富含抗氧化剂的橄榄酱蘸料

Dermesonlouoglou, Efimia; Limnaios, Athanasios; Bouskou, Ioanna; Ntzimani, Athina; Tsevdou, Maria; Taoukis, Petros

Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions

主动式智能包装技术用于增强气调包装效果,并在等温和变温条件下监测包装金头鲷鱼片的质量和保质期

Katsouli, Maria; Semenoglou, Ioanna; Kotsiri, Mado; Gogou, Eleni; Tsironi, Theofania; Taoukis, Petros

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

来自 CO+RE 的观点:新冠疫情如何改变了我们的粮食系统和粮食安全模式

Bakalis, Serafim; Valdramidis, Vasilis P; Argyropoulos, Dimitrios; Ahrne, Lilia; Chen, Jianshe; Cullen, P J; Cummins, Enda; Datta, Ashim K; Emmanouilidis, Christos; Foster, Tim; Fryer, Peter J; Gouseti, Ourania; Hospido, Almudena; Knoerzer, Kai; LeBail, Alain; Marangoni, Alejandro G; Rao, Pingfan; Schlüter, Oliver K; Taoukis, Petros; Xanthakis, Epameinondas; Van Impe, Jan F M

Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size

储存对不同油滴尺寸蛋黄酱乳液流变学和粘弹性特性的影响

Katsaros, George; Tsoukala, Magdalini; Giannoglou, Marianna; Taoukis, Petros

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

以脱脂羊奶为基底,添加乳清蛋白浓缩物水解物,经加热或高压水压加工而成的酸奶状凝胶。

Sakkas, Lambros; Tzevdou, Maria; Zoidou, Evangelia; Gkotzia, Evangelia; Karvounis, Anastasis; Samara, Antonia; Taoukis, Petros; Moatsou, Golfo

Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets

高压加工的欧洲鲈鱼 (Dicentrarchus labrax) 鱼片肉质品质评估和保质期监测的实验数据

Liliana Anjos, Patricia I S Pinto, Theofania Tsironi, George Dimopoulos, Soraia Santos, Cátia Santa, Bruno Manadas, Adelino Canario, Petros Taoukis, Deborah M Power