Athina Lazaridou

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 10

Top Topics

Magnetic Resonance

Hyaluronic Acid

Top Venues

Foods (Basel, Switzerland)

Journal of texture studies

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

Publications

Sevasti Keramari, Chrysanthi Nouska, Magdalini Hatzikamari, Costas G Biliaderis, Athina Lazaridou
Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour. Foods (Basel, Switzerland) 13 (14) (2024)
Sevasti Keramari, Chrysanthi Nouska, Magdalini Hatzikamari, Costas G Biliaderis, Athina Lazaridou
Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour. Foods (Basel, Switzerland) 13 (14) (2024)
Sevasti Keramari, Chrysanthi Nouska, Magdalini Hatzikamari, Costas G Biliaderis, Athina Lazaridou
Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour. Foods (Basel, Switzerland) 13 (14) (2024)
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)
Chrysanthi Nouska, Magdalini Hatzikamari, Anthia Matsakidou, Costas G Biliaderis, Athina Lazaridou
Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism. Foods (Basel, Switzerland) 12 (16) (2023)
Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G Biliaderis, Athina Lazaridou
Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads. Foods (Basel, Switzerland) 10 (8) (2021)
Vasileia Sereti, Athina Lazaridou, Costas G Biliaderis, Soultana Maria Valamoti
Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. Foods (Basel, Switzerland) 10 (4) (2021)
Aikaterini Kyriakidou, Dimitris P Makris, Athina Lazaridou, Costas G Biliaderis, Ioannis Mourtzinos
Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents. Foods (Basel, Switzerland) 10 (6) (2021)
Marina Christofi, Ioannis Mourtzinos, Athina Lazaridou, Pavlina Drogoudi, Petroula Tsitlakidou, Costas G Biliaderis, George A Manganaris
Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit. Journal of texture studies 52 (2) (2020)
Maria Irakli, Athina Lazaridou, Costas G Biliaderis
Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments. Foods (Basel, Switzerland) 10 (1) (2020)