Effect of brewer's spent grain melanoidins on Maillard reaction products during storage of whey protein model systems

Autor: Blidi, Slim, Troise, Antonio Dario, Zazzaroni, Mattia, De Pascale, Sabrina, Cottin, Sarah, Sturrock, Keith, Scaloni, Andrea, Fiore, Alberto

Publikováno v: In Current Research in Food Science 2024 8

Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps

Autor: Ledbetter, Moira, Blidi, Slim, Ackon, Stefania, Bruno, Francesca, Sturrock, Keith, Pellegrini, Nicoletta, Fiore, Alberto

Publikováno v: In Heliyon July 2021 7(7)

Long-Time Evaluation of Solid-State Composite Reference Electrodes.

Autor: Blidi, Slim¹ (AUTHOR) s.blidi1700@abertay.ac.uk, Granholm, Kim¹ (AUTHOR) kgranholm@abo.fi, Sokalski, Tomasz¹ (AUTHOR) tomasz.sokalski@abo.fi, Mousavi, Zekra¹ (AUTHOR) alewenst@abo.fi, Lewenstam, Andrzej^1,2 (AUTHOR) jbobacka@abo.fi, Leito, Ivo³ (AUTHOR) ivo.leito@ut.ee, Bobacka, Johan¹ (AUTHOR)

Publikováno v: Membranes. Jun2022, Vol. 12 Issue 6, p569-N.PAG. 11p.

Effect of Thermal Treatment on the Quality of Honey Samples from Crete

Autor: Gotsiou Panagiota, C. Calokerinos Antony, Loupassaki Sofia, Blidi Slim, Grigorakis Spyros

Publikováno v: Advances in Food Science and Engineering. 1

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6c8033c378e24ee5981bc58293086af8
https://doi.org/10.22606/afse.2017.11001

Encapsulation of Olive Leaves Extracts in Biodegradable PLA Nanoparticles for Use in Cosmetic Formulation.

Autor: Kesente M; Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. maritina.kesente@gmail.com., Kavetsou E; Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. eleni29@hotmail.com., Roussaki M; Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. mroussaki@outlook.com., Blidi S; Department of Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (Centre International de Hautes Etudes Agronomiques Mediterraneennes), 73100 Chania, Crete, Greece. slim.blidi@maich.gr., Loupassaki S; Department of Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (Centre International de Hautes Etudes Agronomiques Mediterraneennes), 73100 Chania, Crete, Greece. sofia@maich.gr., Chanioti S; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. schanioti@gmail.com., Siamandoura P; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. psiamandoura@hotmail.com., Stamatogianni C; Korres Natural Products, Drosini 3, 14452 Athens, Greece. chrisoula.stamatogianni@korres.com., Philippou E; Korres Natural Products, Drosini 3, 14452 Athens, Greece. lena.philippou@korres.com., Papaspyrides C; Laboratory of Polymer Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. kp@cs.ntua.gr., Vouyiouka S; Laboratory of Polymer Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. mvuyiuka@central.ntua.gr., Detsi A; Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. adetsi@chemeng.ntua.gr.

Publikováno v: Bioengineering (Basel, Switzerland) [Bioengineering (Basel)] 2017 Sep 12; Vol. 4 (3). Date of Electronic Publication: 2017 Sep 12.