Adriana Skendi

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 16

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Journal of food biochemistry

Molecules (Basel, Switzerland)

International Hellenic University (former Alexander Technological Educational Institute of Thessaloniki

Aristotle University of Thessaloniki Faculty of Agriculture (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

International Hellenic University (former Alexander Technological Educational Institute of Thessaloniki Mar 27 2017

Greece

Postdoctoral researcher :: Department of Food Science and Technology

International Hellenic University (former Eastern Macedonia and Thrace Institute of Technology)

Greece

Assistant Professor (external personnel) :: Department of Agricultural Biotechnology and Enology

Education History

Aristotle University of Thessaloniki Faculty of Agriculture Jan 14 2004 - Jul 09 2010

Greece

PHD :: Dept. of Food Science & Technology

Mediterranean Agronomic Institute of Chania Oct 05 1999 - Sep 05 2001

Greece

MSC :: Food Quality Management

Publications

Chrysanthi Nouska, Maria Irakli, Miltiadis Georgiou, Anastasia E Lytou, Adriana Skendi, Elisavet Bouloumpasi, Paschalina Chatzopoulou, Costas G Biliaderis, Athina Lazaridou
Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants. Foods (Basel, Switzerland) 12 (21) (2023)
Adriana Skendi, Maria Papageorgiou, Maria Irakli, Stefanos Stefanou
Greek Landrace Flours Characteristics and Quality of Dough and Bread. Foods (Basel, Switzerland) 12 (8) (2023)
Adriana Skendi, Maria Papageorgiou, Maria Irakli, Stefanos Stefanou
Greek Landrace Flours Characteristics and Quality of Dough and Bread. Foods (Basel, Switzerland) 12 (8) (2023)
Adriana Skendi, Stefanos Stefanou, Maria Papageorgiou
Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally. Foods (Basel, Switzerland) 12 (20) (2023)
Maria Irakli, Adriana Skendi, Elisavet Bouloumpasi, Stamatia Christaki, Costas G Biliaderis, Paschalina Chatzopoulou
Sustainable Recovery of Phenolic Compounds from Distilled Rosemary By-Product Using Green Extraction Methods: Optimization, Comparison, and Antioxidant Activity. Molecules (Basel, Switzerland) 28 (18) (2023)
Christodoulos Deligeorgakis, Christopher Magro, Adriana Skendi, Haileeyesus Habtegebriel Gebrehiwot, Vasilis Valdramidis, Maria Papageorgiou
Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis. Foods (Basel, Switzerland) 12 (23) (2023)
Christodoulos Deligeorgakis, Christopher Magro, Adriana Skendi, Haileeyesus Habtegebriel Gebrehiwot, Vasilis Valdramidis, Maria Papageorgiou
Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis. Foods (Basel, Switzerland) 12 (23) (2023)
Maria Irakli, Elisavet Bouloumpasi, Stamatia Christaki, Adriana Skendi, Paschalina Chatzopoulou
Modeling and Optimization of Phenolic Compounds from Sage ( Salvia fruticosa L.) Post-Distillation Residues: Ultrasound- versus Microwave-Assisted Extraction. Antioxidants (Basel, Switzerland) 12 (3) (2023)
Maria Irakli, Elisavet Bouloumpasi, Stamatia Christaki, Adriana Skendi, Paschalina Chatzopoulou
Modeling and Optimization of Phenolic Compounds from Sage ( Salvia fruticosa L.) Post-Distillation Residues: Ultrasound- versus Microwave-Assisted Extraction. Antioxidants (Basel, Switzerland) 12 (3) (2023)
Adriana Skendi, Maria Papageorgiou, Theodoros Varzakas
High Protein Substitutes for Gluten in Gluten-Free Bread. Foods (Basel, Switzerland) 10 (9) (2021)
Maria Irakli, Adriana Skendi, Elisavet Bouloumpasi, Paschalina Chatzopoulou, Costas G Biliaderis
LC-MS Identification and Quantification of Phenolic Compounds in Solid Residues from the Essential Oil Industry. Antioxidants (Basel, Switzerland) 10 (12) (2021)
Adriana Skendi, Dimitrios Ν Katsantonis, Paschalina Chatzopoulou, Maria Irakli, Maria Papageorgiou
Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread. Foods (Basel, Switzerland) 9 (11) (2020)
Adriana Skendi, Kyriaki G Zinoviadou, Maria Papageorgiou, João Miguel F Rocha
Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods (Basel, Switzerland) 9 (9) (2020)
Adriana Skendi, Maria Papageorgiou, Stefanos Stefanou
Preliminary Study of Microelements, Phenolics as well as Antioxidant Activity in Local, Homemade Wines from North-East Greece. Foods (Basel, Switzerland) 9 (11) (2020)
Maria Papageorgiou, Adamantini Paraskevopoulou, Foteini Pantazi, Adriana Skendi
Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour. Foods (Basel, Switzerland) 9 (11) (2020)
Adriana Skendi, Maria Irakli, Paschalina Chatzopoulou, Maria Papageorgiou
Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content. Journal of food biochemistry 43 (11) (2019)

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Publication Activity (10 Years)

Top Topics

Top Venues

Adriana Skendi