Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Anastasia Badeka"'
Publikováno v:
Molecules, Vol 26, Iss 24, p 7518 (2021)
Τhe present study was carried out to evaluate wheat bread of three different flour compositions prepared by replacing water with untreated cheese whey (WCB). Bread prepared with water was taken as the control (CB). All breads were stored at 24 ± 1
Externí odkaz:
https://doaj.org/article/ea69e30a13434a9c905198ecbdcf93c0
Autor:
Arantzazu Valdés García, Ana Beltrán Sanahuja, Ioannis K. Karabagias, Anastasia Badeka, Michael G. Kontominas, María Carmen Garrigós
Publikováno v:
Foods, Vol 10, Iss 5, p 944 (2021)
The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of
Externí odkaz:
https://doaj.org/article/714b67fa56a749d791560b17afb52300
Autor:
Spyridon Papapetros, Artemis Louppis, Ioanna Kosma, Stavros Kontakos, Anastasia Badeka, Chara Papastephanou, Michael G. Kontominas
Publikováno v:
Foods, Vol 8, Iss 10, p 442 (2019)
A total of 56 sweet cherry samples belonging to four cultivars (Ferrovia, Canada Giant, Lapins, and Germersdorfer) grown in northern Greece were characterized and differentiated according to botanical origin. For the above purpose, the following para
Externí odkaz:
https://doaj.org/article/363bfd09fc1042dd967cd1b02599206e
Autor:
Artemis Panormitis Louppis, Ioannis Konstantinos Karabagias, Chara Papastephanou, Anastasia Badeka
Publikováno v:
Foods, Vol 8, Iss 6, p 210 (2019)
Asfaka, fir, flower, forest flowers and orange blossom honeys harvested in the wider area of Hellas by professional beekeepers, were subjected to mineral content analysis using inductively coupled plasma optical emission spectrometry (ICP-OES). The m
Externí odkaz:
https://doaj.org/article/57ac42dcbab748ec9de0819501deef29
Autor:
Vassilios K. Karabagias, Ioannis K. Karabagias, Artemis Louppis, Anastasia Badeka, Michael G. Kontominas, Chara Papastephanou
Publikováno v:
Foods, Vol 8, Iss 4, p 123 (2019)
In the present work the mineral content and volatile profile of prickly pear juice prepared from wild cultivars was investigated. Fruits used in the study originated from three areas of the Peloponnese Peninsula. Twenty-five macro- and micro-minerals
Externí odkaz:
https://doaj.org/article/25bd4639b8fc4c10b8170b3de8f7e325
Publikováno v:
Australian Journal of Grape and Wine Research. 27:269-279
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0008a09925341b4e769c5e71af180bfd
https://doi.org/10.1111/ajgw.12486
https://doi.org/10.1111/ajgw.12486
Publikováno v:
European Food Research and Technology. 247:2211-2225
Full fat (4.3%) and two reduced fat (2.5% and 1.4%) milk were used to prepare white brined goat cheeses with the addition of (i) mixed mesophilic/thermophilic (MT1) or (ii) mesophilic/thermophilic (MT1) plus thermophilic adjunct culture (LH-B02) as s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1349d6a3f6a22f6595e8d7a09dd92294
https://doi.org/10.1007/s00217-021-03780-4
https://doi.org/10.1007/s00217-021-03780-4
Publikováno v:
European Food Research and Technology. 247:1235-1248
The present study aims to analyze the changes in the quality characteristics of Zakynthos olive oil, Koroneiki cv., depending on the altitude of the olive grove, at three different levels, mountainous, lowland, and coastal. Thirty-six olive oil sampl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c5b06cd855e7ba432d8a87501feebb9
https://doi.org/10.1007/s00217-021-03705-1
https://doi.org/10.1007/s00217-021-03705-1
Publikováno v:
European Food Research and Technology. 247:961-974
In the present study, different herbal teas (anti-stress, mountain, sage, and chamomile), commercially available, were subjected to physicochemical and volatile compounds analyses to find the key descriptors that could characterize each product accor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::845e42f487884360550d775106c764fc
https://doi.org/10.1007/s00217-020-03677-8
https://doi.org/10.1007/s00217-020-03677-8
Autor:
Ioanna S. Kosma, Anastasia Badeka
Publikováno v:
Food Additives & Contaminants: Part A. 38:476-487
Biogenic amines (BAs) are natural components of food produced mainly during metabolism in animals and plants. The determination of BAs is important because of their potential toxicity and their pot...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8dbc1d7981de1099d20b377a0d3ca825
https://doi.org/10.1080/19440049.2020.1865580
https://doi.org/10.1080/19440049.2020.1865580