Konstantina Zampouni

Publication Activity (10 Years)

Years Active: 2023-2024
Publications (10 Years): 9

Top Topics

Molecularly Imprinted

Top Venues

Gels (Basel, Switzerland)

Foods (Basel, Switzerland)

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

Publications

Dafni Dimakopoulou-Papazoglou, Konstantina Zampouni, Prodromos Prodromidis, Thomas Moschakis, Eugenios Katsanidis
Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides. Gels (Basel, Switzerland) 10 (3) (2024)
Dafni Dimakopoulou-Papazoglou, Konstantina Zampouni, Prodromos Prodromidis, Thomas Moschakis, Eugenios Katsanidis
Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides. Gels (Basel, Switzerland) 10 (3) (2024)
Dafni Dimakopoulou-Papazoglou, Konstantina Zampouni, Prodromos Prodromidis, Thomas Moschakis, Eugenios Katsanidis
Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides. Gels (Basel, Switzerland) 10 (3) (2024)
Christina Siachou, Konstantina Zampouni, Eugenios Katsanidis
Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics. Gels (Basel, Switzerland) 9 (4) (2023)
Eugenios Katsanidis, Konstantina Zampouni
Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products. Foods (Basel, Switzerland) 12 (2) (2023)
Eugenios Katsanidis, Konstantina Zampouni
Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products. Foods (Basel, Switzerland) 12 (2) (2023)
Christina Siachou, Konstantina Zampouni, Eugenios Katsanidis
Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics. Gels (Basel, Switzerland) 9 (4) (2023)
Christina Siachou, Konstantina Zampouni, Eugenios Katsanidis
Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics. Gels (Basel, Switzerland) 9 (4) (2023)
Christina Siachou, Konstantina Zampouni, Eugenios Katsanidis
Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics. Gels (Basel, Switzerland) 9 (4) (2023)