C. Biliaderis

发表

Development of a Microbial Time/Temperature Indicator Prototype for Monitoring the Microbiological Quality of Chilled Foods

K. Koutsoumanis, H. Vaikousi, C. Biliaderis, 2008, Applied and Environmental Microbiology.

Amylopectin-staling of cooked nonwaxy milled rices and starch gels

C. Biliaderis, B. O. Juliano, C. M. Perez, 1993 .

Structures and phase transitions of starch in food systems

C. Biliaderis, 1992 .

Composition, thermal and rheological behaviour of selected Greek honeys

C. Biliaderis, A. Sabatini, A. Lazaridou, 2004 .

Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications

C. Biliaderis, Magdalini C. Krokida, C. Drosou, 2017 .

Composite pullulan-whey protein nanofibers made by electrospinning: Impact of process parameters on fiber morphology and physical properties

C. Biliaderis, Magdalini C. Krokida, C. Drosou, 2017 .

Food emulsions as delivery systems for flavor compounds: A review

C. Biliaderis, Y. Roos, S. Miao, 2017, Critical reviews in food science and nutrition.

Physical and thermo-mechanical properties of whey protein isolate films containing antimicrobials, and their effect against spoilage flora of fresh beef

K. Koutsoumanis, C. Biliaderis, K. Zinoviadou, 2010 .

Oil-in-water emulsions stabilized by chitin nanocrystal particles

C. Biliaderis, T. Moschakis, Maria V. Tzoumaki, 2011 .

In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions.

C. Biliaderis, E. Scholten, T. Moschakis, 2013, Food & function.

Biopolymer composites for engineering food structures to control product functionality

C. Biliaderis, E. Scholten, T. Moschakis, 2014 .

Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat.

K. Koutsoumanis, H. Vaikousi, C. Biliaderis, 2009, International journal of food microbiology.

Development of a novel bioactive packaging based on the incorporation of Lactobacillus sakei into sodium-caseinate films for controlling Listeria monocytogenes in foods

K. Koutsoumanis, C. Biliaderis, K. Zinoviadou, 2010 .

Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes

K. Koutsoumanis, C. Biliaderis, E. Kristo, 2008 .

Modulating the physical state and functionality of phytosterols by emulsification and organogel formation: Application in a model yogurt system

C. Biliaderis, A. Lazaridou, T. Moschakis, 2017 .

Mixed aqueous chitin nanocrystal–whey protein dispersions: Microstructure and rheological behaviour

C. Biliaderis, T. Moschakis, Maria V. Tzoumaki, 2011 .

Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions

C. Biliaderis, B. Murray, T. Moschakis, 2010 .

Influence of lipids on the thermal and mechanical properties of concentrated starch gels

C. Biliaderis, J. Tonogai, 1991 .

Whey proteins: Musings on denaturation, aggregate formation and gelation

C. Biliaderis, T. Moschakis, J. Wagner, 2020, Critical reviews in food science and nutrition.

The effect of osmotic adjustment on the mechanical properties of potato parenchyma

M. Scanlon, C. Biliaderis, C. Pang, 1996 .

Preparation and characterization of composite sodium caseinate edible films incorporating naturally emulsified oil bodies

C. Biliaderis, V. Kiosseoglou, A. Matsakidou, 2013 .

Viscoelastic behavior of aging starch gels : effects of concentration, temperature, and starch hydrolysates on network properties

C. Biliaderis, J. Zawistowski, 1990 .

Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes

C. Biliaderis, A. Michaelidou, G. Zerfiridis, 2002 .

Cereal arabinoxylans: advances in structure and physicochemical properties

C. Biliaderis, M. Izydorczyk, 1995 .

Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region

C. Biliaderis, Evangelos H. Soufleros, E. Soufleros, 2015 .

Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects

C. Biliaderis, A. Lazaridou, 2007 .

Combined chemical and enzymic treatments of corn husk lignocellulosics

C. Biliaderis, E. Murray, B. Barl, 1991 .

Impact of edible coatings and packaging on quality of white asparagus (Asparagus officinalis, L.) during cold storage

C. Biliaderis, Maria V. Tzoumaki, M. Vasilakakis, 2009 .

Effect of arabinoxylans on bread-making quality of wheat flours

C. Biliaderis, M. Izydorczyk, Onkar Rattan, 1995 .

Sequential solvent extraction and structural characterization of polysaccharides from the endosperm cell walls of barley grown in different environments.

C. Biliaderis, A. Lazaridou, M. Izydorczyk, 2008, Carbohydrate polymers.

Pullulan production by a non-pigmented strain of Aureobasidium pullulans using batch and fed-batch culture

C. Biliaderis, T. Roukas, F. Youssef, 1999 .

Enhancement of pullulan production by aureobasidium pullulans in batch culture using olive oil and sucrose as carbon sources

C. Biliaderis, T. Roukas, F. Youssef, 1998 .

NMR characterization of a 4-O-methyl-beta-D-glucuronic acid-containing rhamnogalacturonan from yellow mustard (Sinapis alba L.) mucilage.

C. Biliaderis, W. Cui, M. Eskin, 1996, Carbohydrate research.

Evaluation of carob pod as a substrate for pullulan production byAureobasidium pullulans

C. Biliaderis, T. Roukas, 1995 .

Studies on the structure of wheat-endosperm arabinoxylans

C. Biliaderis, M. Izydorczyk, 1994 .

Yellow mustard mucilage: chemical structure and rheological properties

C. Biliaderis, N. Eskin, W. Cui, 1994 .

Water-soluble yellow mustard (Sinapis alba L.) polysaccharides: partial characterization, molecular size distribution and rheological properties

C. Biliaderis, N. Eskin, W. Cui, 1993 .

Degradation kinetics of beetroot pigment encapsulated in polymeric matrices

C. Biliaderis, G. Serris, 2001 .

Phenolic extracts from solid wastes of the aromatic plant essential oil industry: Potential uses in food applications

C. Biliaderis, P. Chatzopoulou, M. Irakli, 2022, Food Chemistry Advances.

Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics

C. Biliaderis, P. Kandylis, Y. Kourkoutas, 2021, Antioxidants.

Physical Properties of Water-Soluble Pentosans from Different Wheat Varieties'

C. Biliaderis, W. Bushuk, M. Izydorczyk, 1991 .

Characteristics of starch in developing pea seeds

C. Biliaderis, 1982 .

Crystallization behavior of amylose-V complexes: Structure-property relationships

C. Biliaderis, G. Galloway, 1989 .

Structural heterogeneity of wheat endosperm arabinoxylans

C. Biliaderis, M. Izydorczyk, 1993 .

Influence of structure on the physicochemical properties of wheat arabinoxylan

C. Biliaderis, M. Izydorczyk, 1992 .

Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions.

C. Biliaderis, E. Scholten, T. Moschakis, 2012, Food & function.

Properties of emulsions stabilised by sodium caseinate–chitosan complexes

C. Biliaderis, E. Scholten, T. Moschakis, 2012 .

STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

C. Biliaderis, J. Vose, T. J. Maurice, 1980 .

Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads

C. Biliaderis, A. Lazaridou, F. Ronda, 2017, Food and Bioprocess Technology.

Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour

C. Biliaderis, A. Lazaridou, F. Ronda, 2016, Food and Bioprocess Technology.

Impact of flour particle size and autoclaving on β-glucan physicochemical properties and starch digestibility of barley rusks as assessed by in vitro assays

C. Biliaderis, A. Lazaridou, A. Marinopoulou, 2014 .

Cryogelation of cereal β-glucans: structure and molecular size effects

C. Biliaderis, A. Lazaridou, 2004 .

Encapsulation of β-carotene into food-grade nanofibers via coaxial electrospinning of hydrocolloids: Enhancement of oxidative stability and photoprotection

C. Biliaderis, M. Krokida, C. Drosou, 2022, Food Hydrocolloids.

Physical characteristics, enzymic digestibility and structure of chemically modified smooth pea and waxy maize starches

C. Biliaderis, 1982 .

Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours

S. Turgeon, C. Biliaderis, F. Castaigne, 2007 .

Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices.

C. Biliaderis, M. Tsimidou, K. Selim, 2000 .

Effect of Process Temperature on the Physical State of Beef Meat Constituents – Implications on Diffusion Kinetics during Osmotic Dehydration

C. Biliaderis, A. Lazaridou, D. Dimakopoulou-Papazoglou, 2022, Food and Bioprocess Technology.

Framework of Methodology to Assess the Link between A Posteriori Dietary Patterns and Nutritional Adequacy: Application to Pregnancy

C. Biliaderis, A. Athanasiadis, G. Menexes, 2022, Metabolites.

Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

C. Biliaderis, A. Lazaridou, M. Irakli, 2020, Foods.

Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars

C. Biliaderis, A. Lazaridou, M. Irakli, 2020, Foods.

Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef.

K. Koutsoumanis, C. Biliaderis, K. Zinoviadou, 2009, Meat science.

Effect of the substrate's microstructure on the growth of Listeria monocytogenes.

K. Koutsoumanis, C. Biliaderis, T. Moschakis, 2014, Food research international.

Composition and physicochemical properties of linseed (Linum usitatissimum L.) mucilage

C. Biliaderis, R. Fedeniuk, 1994 .

Functional Properties of Flax Seed Mucilage

C. Biliaderis, G. Mazza, 1989 .

Effect of soluble polysaccharides addition on rheological properties and microstructure of chitin nanocrystal aqueous dispersions.

C. Biliaderis, T. Moschakis, Maria V. Tzoumaki, 2013, Carbohydrate polymers.

Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece

C. Biliaderis, S. Claps, A. Michaelidou, 2018 .

ISOLATION AND SOME PROPERTIES OF AN ACIDIC FRACTION OF POLYPHENOL OXIDASE FROM JERUSALEM ARTICHOKE(HELIANTHUS TUBEROSUS L.)

C. Biliaderis, J. Zawistowski, E. Murray, 1988 .

PURIFICATION AND CHARACTERIZATION OF JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L) POLYPHENOL OXIDASE

C. Biliaderis, J. Zawistowski, E. Murray, 1988 .

Action of α-amylases on amylose-lipid complex superstructures

C. Biliaderis, H. Seneviratne, 1991 .

Effect of oat and barley β-glucans on inhibition of cytokine-induced adhesion molecule expression in human aortic endothelial cells: Molecular structure–function relations

C. Biliaderis, A. Lazaridou, P. Moutsatsou, 2011 .

Effect of molecular size on physical properties of wheat arabinoxylan

C. Biliaderis, M. Izydorczyk, 1992 .

Gelation of wheat arabinoxylans in the presence of Cu(+2) and in aqueous mixtures with cereal β-glucans.

C. Biliaderis, A. Skendi, 2016, Food chemistry.

Phytochemical Profiles and Antioxidant Capacity of Pigmented and Non-pigmented Genotypes of Rice (Oryza sativa L.)

C. Biliaderis, V. Samanidou, I. Papadoyannis, 2016 .

Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life

C. Biliaderis, A. Lazaridou, K. Kotsiou, 2022, Food Hydrocolloids.

Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents

C. Biliaderis, I. Mourtzinos, A. Lazaridou, 2021, Foods.

Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilized oil-in-water emulsions

C. Biliaderis, T. Moschakis, K. Zinoviadou, 2011 .

Structure and physicochemical properties of β-glucans and arabinoxylans isolated from hull-less barley

C. Biliaderis, M. Izydorczyk, J. Storsley, 2003 .

Chemical and physical properties of yellow mustard (Sinapis alba L.) mucilage

C. Biliaderis, N. Eskin, W. Cui, 1993 .

Optimization of a green extraction method for the recovery of polyphenols from olive leaf using cyclodextrins and glycerin as co-solvents

C. Biliaderis, I. Mourtzinos, D. Makris, 2016, Journal of Food Science and Technology.

Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability

C. Biliaderis, P. Nigam, T. Moschakis, 2017 .

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

C. Biliaderis, M. Izydorczyk, M. Papageorgiou, 2010 .

Functional Food Carbohydrates

C. Biliaderis, M. Izydorczyk, 2006 .

Arabinoxylans: Technologically and Nutritionally Functional Plant Polysaccharides

C. Biliaderis, M. Izydorczyk, 2006 .

Structure and Rheological Behaviour of Arabinoxylans from Canadian Bread Wheat Flours

C. Biliaderis, M. Izydorczyk, Onkar Rattan, 1994 .

Composition and molecular structure of polysaccharides released from barley endosperm cell walls by sequential extraction with water, malt enzymes, and alkali

C. Biliaderis, A. Lazaridou, M. Izydorczyk, 2008 .

Water extractable (1→3,1→4)-β-d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour

C. Biliaderis, A. Lazaridou, M. Izydorczyk, 2005 .

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads

C. Biliaderis, A. Lazaridou, K. Kotsiou, 2021, Foods.

Fractionation of oat (1→3), (1→4)-β-D-glucans and characterisation of the fractions

C. Biliaderis, M. Izydorczyk, A. Macgregor, 1998 .

Natural food colorants derived from onion wastes: Application in a yoghurt product

C. Biliaderis, I. Mourtzinos, D. Makris, 2018, Electrophoresis.

Gradient ammonium sulphate fractionation of galactomannans

C. Biliaderis, M. Izydorczyk, 1996 .

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

C. Biliaderis, D. Duță, A. Lazaridou, 2007 .

Characterization of pullulan produced from beet molasses by Aureobasidium pullulans in a stirred tank reactor under varying agitation

H. Vaikousi, C. Biliaderis, A. Lazaridou, 2002 .

Production and characterization of pullulan from beet molasses using a nonpigmented strain of Aureobasidium pullulans in batch culture

C. Biliaderis, A. Lazaridou, M. Izydorczyk, 2002, Applied biochemistry and biotechnology.

Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record

C. Biliaderis, A. Lazaridou, E. Arendt, 2020, PloS one.

Effect of Hydrocolloids on Gelatinization and Structure Formation in Concentrated Waxy Maize and Wheat Starch Gels

C. Biliaderis, I. Arvanitoyannis, M. Izydorczyk, 1997 .

Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends

C. Biliaderis, I. Arvanitoyannis, 1998 .

Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition

S. Kallithraka, C. Biliaderis, P. Kefalas, 2003 .

Chemical Structure, Molecular Size Distributions, and Rheological Properties of Flaxseed Gum

Giuseppe Mazza, C. Biliaderis, G. Mazza, 1994 .

Kinetic modelling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal and dynamic heating conditions

K. Koutsoumanis, H. Vaikousi, C. Biliaderis, 2008 .

Biopolymer-based coacervates: Structures, functionality and applications in food products

C. Biliaderis, T. Moschakis, 2017 .

Optimization of a Green Extraction/Inclusion Complex Formation Process to Recover Antioxidant Polyphenols from Oak Acorn Husks (Quercus Robur) Using Aqueous 2-Hydroxypropyl-β-Cyclodextrin/Glycerol Mixtures

C. Biliaderis, I. Mourtzinos, D. Makris, 2016 .

Non-equilibrium melting of amylose-V complexes

C. Biliaderis, C. M. Page, T. J. Maurice, 1986 .

Thermophysical properties of milled rice starch as influenced by variety and parboiling method

C. Biliaderis, B. O. Juliano, C. M. Perez, 1993 .

Thermal behavior of amylose-lipid complexes

C. Biliaderis, L. Slade, R. Sirett, 1985 .

Chapter 8 – Structural Transitions and Related Physical Properties of Starch

C. Biliaderis, 2009 .

Non-equilibrium phase transitions of aqueous starch systems.

C. Biliaderis, 1991, Advances in experimental medicine and biology.

On the multiple melting transitions of starch/monoglyceride systems

C. Biliaderis, C. M. Page, T. J. Maurice, 1986 .

Differential scanning calorimetry in food research—A review☆

C. Biliaderis, 1983 .

Properties and Structure of Amylose-Glyceryl Monostearate Complexes Formed in Solution or on Extrusion of Wheat Flour

D. W. Stanley, Costas G. Biliaderis, C. Biliaderis, 1989 .

Structural and functional aspects of cereal arabinoxylans and β-glucans

C. Biliaderis, M. Izydorczyk, 2000 .

Glass transition and physical properties of polyol-plasticised pullulan–starch blends at low moisture

C. Biliaderis, I. Arvanitoyannis, A. Lazaridou, 1999 .

Optimization of an Aqueous Extraction Process for Flaxseed Gum by Response Surface Methodology

C. Biliaderis, G. Mazza, W. Cui, 1994 .

A comparative study on structure–function relations of mixed-linkage (1→3), (1→4) linear β-d-glucans

B. R. Steele, C. Biliaderis, A. Lazaridou, 2004 .

Solution flow behavior and gelling properties of water-soluble barley (1→3,1→4)-β-glucans varying in molecular size

H. Vaikousi, C. Biliaderis, M. Izydorczyk, 2004 .

Molecular size effects on rheological properties of oat β-glucans in solution and gels

C. Biliaderis, A. Lazaridou, M. Izydorczyk, 2003 .

Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina

C. Biliaderis, A. Lazaridou, M. Izydorczyk, 2003 .

Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage

Costas G. Biliaderis, C. Biliaderis, Evangelos H. Soufleros, 2003 .

Structures and Phase Transitions of Starch Polymers

C. Biliaderis, 1998 .

Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei

C. Biliaderis, E. Kristo, N. Tzanetakis, 2003 .

Edible Films and Coatings with Pectin

C. Biliaderis, A. Lazaridou, 2020 .

Water vapour barrier and tensile properties of composite caseinate-pullulan films: Biopolymer composition effects and impact of beeswax lamination

C. Biliaderis, E. Kristo, A. Zampraka, 2007 .

Innovative Biobased Materials for Packaging Sustainability

C. Biliaderis, M. Gougouli, K. Zinoviadou, 2016 .

Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols

C. Biliaderis, A. Lazaridou, T. Moschakis, 2021, LWT.

Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese

C. Biliaderis, I. Mourtzinos, T. Moschakis, 2021 .

The structure and interactions of starch with food constituents.

C. Biliaderis, 1991, Canadian journal of physiology and pharmacology.

Simultaneous determination of phenolic acids and flavonoids in rice using solid-phase extraction and RP-HPLC with photodiode array detection.

C. Biliaderis, V. Samanidou, I. Papadoyannis, 2012, Journal of separation science.

Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch

Bienvenido O. Juliano, Costas G. Biliaderis, C. Biliaderis, 1986 .

Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production

C. Biliaderis, N. Tzanetakis, E. Litopoulou-Tzanetaki, 2007 .

Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction.

C. Biliaderis, V. Samanidou, I. Papadoyannis, 2012, Food chemistry.

Composition and physico-chemical properties of starch from cow cockle (Saponaria vaccaria L.) seeds

C. Biliaderis, G. Mazza, R. Przybylski, 1993 .

Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

C. Biliaderis, V. Kiosseoglou, N. Diftis, 2005 .

Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size

C. Biliaderis, V. Kontogiorgos, V. Kiosseoglou, 2004 .

Eugenol Induced Inhibition of Extracellular Enzyme Production by Bacillus subtilis.

C. Biliaderis, G. Blank, J. Thoroski, 1989, Journal of food protection.

Physicochemical properties and application of pullulan edible films and coatings in fruit preservation

C. Biliaderis, D. Gerasopoulos, E. Sfakiotakis, 2001 .

Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transition

C. Biliaderis, A. Lazaridou, 2002 .

WATER PLASTICIZATION EFFECTS ON CRYSTALLIZATION BEHAVIOR OF LACTOSE IN A CO-LYOPHILIZED AMORPHOUS POLYSACCHARIDE MATRIX AND ITS RELEVANCE TO THE GLASS TRANSITION

C. Biliaderis, A. Lazaridou, A. Mavropoulos, 2002 .

A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads.

C. Biliaderis, A. Lazaridou, Chrysanthi Nouska, 2022, Food research international.

Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies–egg yolk blends

C. Biliaderis, C. V. Nikiforidis, V. Kiosseoglou, 2012 .

Effect of barley β-glucan molecular size and level on wheat dough rheological properties.

C. Biliaderis, M. Papageorgiou, A. Skendi, 2009 .

Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics

C. Biliaderis, A. Lazaridou, F. Ronda, 2015 .

Aqueous foams stabilized by chitin nanocrystals.

C. Biliaderis, E. Scholten, T. Moschakis, 2015, Soft matter.

Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses

C. Biliaderis, T. Moschakis, L. Bosnea, 2014, Food and Bioprocess Technology.

Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties

C. Biliaderis, A. Lazaridou, S. Popović, 2017, Food Hydrocolloids.

Physical properties of starch nanocrystal-reinforced pullulan films

C. Biliaderis, E. Kristo, 2007 .

Flocculation and Coagulation of Ca- and Mg-Saturated Montmorillonite in the Presence of a Neutral Polysaccharide

C. Biliaderis, T. Goh, D. Oscarson, 1995 .

Impact of mixed-linkage (1→3, 1→4) β-glucans on physical properties of acid-set skim milk gels

H. Vaikousi, C. Biliaderis, A. Lazaridou, 2008 .

Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

C. Biliaderis, V. Kiosseoglou, G. Doxastakis, 2009 .

Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels

C. Biliaderis, S. Kasapis, V. Kontogiorgos, 2006 .

Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality

C. Biliaderis, T. Moschakis, D. Dimakopoulou-Papazoglou, 2022, LWT.

Metastability of nematic gels made of aqueous chitin nanocrystal dispersions.

C. Biliaderis, T. Moschakis, Maria V. Tzoumaki, 2010, Biomacromolecules.

Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology

C. Biliaderis, E. Kristo, N. Tzanetakis, 2003 .

Oxidative gelation studies of water-soluble pentosans from wheat

C. Biliaderis, W. Bushuk, M. Izydorczyk, 1990 .

Physicochemical properties of commercial starch hydrolyzates in the frozen state

C. Biliaderis, I. Arvanitoyannis, R. Swan, 1999 .

Cereal β-glucans: structure, physical properties and physiological functions

C. Biliaderis, A. Lazaridou, M. Izydorczyk, 2006 .

Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks

C. Biliaderis, A. Lazaridou, A. Marinopoulou, 2019, Food Hydrocolloids.

Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts

C. Biliaderis, V. Stoleru, S. Pãdureanu, 2017 .

Stability of natural food colorants derived from onion leaf wastes.

C. Biliaderis, I. Mourtzinos, T. Moschakis, 2022, Food chemistry.

Biodegradable films made from low density polyethylene (LDPE), wheat starch and soluble starch for food packaging applications. Part 2

Ioannis S. Arvanitoyannis, Norioki Kawasaki, Costas G. Biliaderis, 1997 .

Comparison of the composition and properties of canola and sunflower oil sediments with canola seed hull lipids

C. Biliaderis, R. Przybylski, N. Eskin, 1996 .

Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels

C. Biliaderis, A. Lazaridou, T. Moschakis, 2018, Food Hydrocolloids.

Development of low fat: Low salt processed meat products

C. Biliaderis, I. Mourtzinos, Dimitrios Andreopoulos, 2020 .

Physicochemical properties of jet milled wheat flours and doughs

C. Biliaderis, A. Lazaridou, P. Zoumpoulakis, 2018, Food Hydrocolloids.

Microrheology and microstructure of water-in-water emulsions containing sodium caseinate and locust bean gum.

E. Dickinson, C. Biliaderis, T. Moschakis, 2018, Food & Function.

Phase transitions of canola oil sediment

R. Przybylski, Costas G. Biliaderis, C. Biliaderis, 1993 .

1H NMR-based metabolomics reveals the effect of maternal habitual dietary patterns on human amniotic fluid profile

C. Biliaderis, G. Theodoridis, C. Fotakis, 2018, Scientific Reports.

A fractal analysis approach to viscoelasticity of physically cross-linked barley beta-glucan gel networks.

H. Vaikousi, C. Biliaderis, V. Kontogiorgos, 2006, Colloids and surfaces. B, Biointerfaces.

Structural characteristics and rheological properties of locust bean galactomannans: a comparison of samples from different carob tree populations

C. Biliaderis, A. Lazaridou, Marta S. Izydorczyk, 2001 .

Isolation, structural features and rheological properties of water-extractable β-glucans from different Greek barley cultivars

C. Biliaderis, I. Papadoyannis, M. Izydorczyk, 2004 .

Molecular weight effects on solution rheology of pullulan and mechanical properties of its films

C. Biliaderis, V. Kontogiorgos, A. Lazaridou, 2003 .

Wheat bread quality attributes using jet milling flour fractions

C. Biliaderis, A. Lazaridou, I. Mandala, 2018, LWT.

Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

C. Biliaderis, A. Lazaridou, F. Ronda, 2017 .

Concurrent phase separation and gelation in mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions

C. Biliaderis, A. Lazaridou, 2009 .

Physical properties of polyol-plasticized edible blends made of methyl cellulose and soluble starch

C. Biliaderis, I. Arvanitoyannis, 1999 .

NMR characterization of a water-soluble 1,4-linked β-d-glucan having ether groups from yellow mustard (Sinapis alba L.) mucilage

C. Biliaderis, N. Eskin, W. Cui, 1995 .

DNA-Based Identification of Eurasian Vicia Species Using Chloroplast and Nuclear DNA Barcodes

C. Biliaderis, P. Madesis, N. Haider, 2022, Plants.

Physical behaviour and composition of low- and high-melting fractions of sediment in canola oil

C. Biliaderis, R. Przybylski, N. Eskin, 1995 .

Biopolymer-based films as carriers of antimicrobial agents

K. Koutsoumanis, C. Biliaderis, K. Zinoviadou, 2011 .

IN VITRO VISCOSITY MEASUREMENTS OF BARLEY EXTRACTS AS PREDICTORS OF GROWTH RESPONSES IN CHICKS FED BARLEY-BASED DIETS SUPPLEMENTED WITH A FUNGAL ENZYME PREPARATION

C. Biliaderis, C. W. Newman, R. R. Marquardt, 1989 .

Solute effects on the thermal stability of glycerol monostearate-amylose complex superstructures.

C. Biliaderis, H. Seneviratne, 1990 .

Kinetic studies of saffron (Crocus sativus L.) quality deterioration

C. Biliaderis, M. Tsimidou, 1997 .

Influence of water and barley β-glucan addition on wheat dough viscoelasticity

C. Biliaderis, M. Papageorgiou, A. Skendi, 2010 .

Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain

C. Biliaderis, A. Lazaridou, T. Moschakis, 2014 .

Biodegradable Films Made from Low Density Polyethylene (LDPE), Ethylene Acrylic Acid (EAA), PolyCaprolactone (PCL) and Wheat Starch for Food Packaging Applications: Part 3

C. Biliaderis, I. Arvanitoyannis, N. Kawasaki, 1997 .

Modifying the physical properties of dairy protein films for controlled release of antifungal agents

C. Biliaderis, A. Lazaridou, T. Moschakis, 2014 .

Thermal and mechanical properties of concentrated rice starch gels of varying composition

Bienvenido O. Juliano, Costas G. Biliaderis, C. Biliaderis, 1993 .

Particle-size related physical properties of flour produced by smooth roll reduction of hard red spring wheat farina

M. Scanlon, C. Biliaderis, J. Dexter, 1988 .

Effect of polyhydroxy compounds on structure formation in waxy maize starch gels: a calorimetric study

C. Biliaderis, Dale J. Prokopowich, 1994 .

Effect of n-alkyl glucosides on waxy maize and wheat starch retrogradation

C. Biliaderis, M. Jacobson, J. BeMiller, 1996 .

Structural characterization of legume starches. I. Studies on amylose, amylopectin, and beta-limit dextrins

C. Biliaderis, D. R. Grant, J. Vose, 1981 .

Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies

S. Turgeon, C. Biliaderis, F. Castaigne, 2009 .

Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour

S. Turgeon, C. Biliaderis, F. Castaigne, 2009 .

Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water-solubles and starch fractions

S. Turgeon, C. Biliaderis, F. Castaigne, 2008 .

Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena

C. Biliaderis, A. Lazaridou, K. Kotsiou, 2021, Food Hydrocolloids.

Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach

C. Biliaderis, A. Lazaridou, S. Valamoti, 2021, Foods.

Textural characteristics of wholewheat pasta and pasta containing non-starch polysaccharides

C. Biliaderis, J. Dexter, N. M. Edwards, 1995 .

Comparison of the Structure and Composition of Water-Soluble Pentosans from Different Wheat Varieties 1

C. Biliaderis, W. Bushuk, M. Izydorczyk, 2005 .

Changing Trends in Nutritional Behavior among University Students in Greece, between 2006 and 2016

C. Biliaderis, G. Menexes, A. Michaelidou, 2018, Nutrients.

Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

C. Biliaderis, G. Zerfiridis, Pantelis Volikakis, 2004 .

On the supermolecular structure and metastability of glycerol monostearate-amylose complex

C. Biliaderis, H. Seneviratne, 1990 .

Barley β-glucan cryogels as encapsulation carriers of proteins: Impact of molecular size on thermo-mechanical and release properties

C. Biliaderis, A. Lazaridou, K. Kritikopoulou, 2015 .

Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation

C. Biliaderis, A. Nikolaidis, T. Moschakis, 2020 .

Rheological and sensory properties of yogurt from skim milk and ultrafiltered retentates

C. Biliaderis, G. Blank, M. M. Khan, 1992 .

Kinetic modelling of non-enzymatic browning in honey and diluted honey systems subjected to isothermal and dynamic heating protocols

K. Koutsoumanis, H. Vaikousi, C. Biliaderis, 2009 .

Water sorption and thermo-mechanical properties of water/sorbitol-plasticized composite biopolymer films: Caseinate–pullulan bilayers and blends

C. Biliaderis, E. Kristo, 2006 .

Dynamic oscillation measurements of starch networks at temperatures above 100 °C

S. Sablani, C. Biliaderis, S. Kasapis, 2000 .

Second trimester amniotic fluid uric acid, potassium, and cysteine to methionine ratio levels as possible signs of early preeclampsia: A case report.

C. Biliaderis, B. Tarlatzis, A. Athanasiadis, 2016, Taiwanese Journal of Obstetrics & Gynecology.

Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

C. Biliaderis, M. Izydorczyk, P. Zoumpoulakis, 2011 .

Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths

C. Biliaderis, A. Lazaridou, T. Moschakis, 2018, Food Hydrocolloids.

Water-insoluble pentosans of wheat: composition and some physical properties.

C. Biliaderis, W. Bushuk, J. Michniewicz, 1990 .

Cooked pasta texture : comparison of dynamic viscoelastic properties to instrumental assessment of firmness

C. Biliaderis, J. Dexter, M. Izydorczyk, 1993 .

Phase transitions, solubility, and crystallization kinetics of phytosterols and phytosterol-oil blends.

H. Vaikousi, C. Biliaderis, A. Lazaridou, 2007, Journal of agricultural and food chemistry.

Effect of added pentosans on some physical and technological characteristics of dough and gluten

C. Biliaderis, W. Bushuk, J. Michniewicz, 1991 .

A micro- and macro-scale approach to probe the dynamics of sol–gel transition in cereal β-glucan solutions varying in molecular characteristics

Costas G. Biliaderis, Athina Lazaridou, C. Biliaderis, 2014 .

Using particle tracking to probe the local dynamics of barley β-glucan solutions upon gelation.

Athina Lazaridou, C. Biliaderis, A. Lazaridou, 2012, Journal of colloid and interface science.

Effects of polyols on cryostructurization of barley β-glucans

H. Vaikousi, C. Biliaderis, A. Lazaridou, 2008 .

Cryogelation phenomena in mixed skim milk powder - : barley β-glucan-polyol aqueous dispersions

C. Biliaderis, A. Lazaridou, 2007 .

Processing and formulation effects on rheological behavior of barley β-glucan aqueous dispersions

H. Vaikousi, C. Biliaderis, 2005 .

A comparative study of the effect of sugars on the thermal and mechanical properties of concentrated waxy maize, wheat, potato and pea starch gels

C. Biliaderis, Dale J. Prokopowich, 1995 .

Effects of crystallization conditions on sedimentation in canola oil

C. Biliaderis, R. Przybylski, N. Eskin, 1994 .

Solvent effects on phase transition behavior of canola oil sediment

C. Biliaderis, R. Przybylski, N. Eskin, 1995 .

Pentosans in flours of 1B/1R translocation wheats

C. Biliaderis, W. Bushuk, O. Lukow, 1992 .

Synergistic interactions between yellow mustard polysaccharides and galactomannans

C. Biliaderis, G. Mazza, N. Eskin, 1995 .

Compositional and morphological characteristics of cow cockle (Saponaria vaccaria) seed, a potential alternative crop

C. Biliaderis, G. Mazza, R. Przybylski, 1992 .

A calorimetric study of human CuZn superoxide dismutase.

C. Biliaderis, R. Weselake, A. Friesen, 1987, The Biochemical journal.

Investigation of the Effect of Three Commercial Water Acidifiers on the Performance, Gut Health, and Campylobacter jejuni Colonization in Experimentally Challenged Broiler Chicks

C. Biliaderis, V. Economou, I. Giannenas, 2023, Animals : an open access journal from MDPI.

1H NMR-based metabolomics reveals the effect of maternal habitual dietary patterns on human amniotic fluid profile

C. Biliaderis, G. Theodoridis, C. Fotakis, 2018, Scientific Reports.

Development and Validation of a Mediterranean Oriented Culture-Specific Semi-Quantitative Food Frequency Questionnaire

C. Biliaderis, A. Athanasiadis, G. Menexes, 2016, Nutrients.

Microencapsulated cells of Lactobacillus paracasei subsp. paracasei in biopolymer complex coacervates and their function in a yogurt matrix.

C. Biliaderis, T. Moschakis, L. Bosnea, 2017, Food & function.

Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention

C. Biliaderis, A. Paraskevopoulou, V. Kiosseoglou, 2013 .

Formation and partial characterization of canola oil sediment

R. Przybylski, Costas G. Biliaderis, C. Biliaderis, 1993 .

In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads.

C. Biliaderis, A. Lazaridou, M. Irakli, 2023, Food research international.

Amylolytic enzymes and products derived from starch: a review.

C. Biliaderis, O. Paredes-López, H. Guzmán-Maldonado, 1995, Critical reviews in food science and nutrition.

Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: Rheological and volatile compounds characterisation

C. Biliaderis, A. Paraskevopoulou, V. Kiosseoglou, 2014 .

Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes

C. Biliaderis, A. Lazaridou, K. Kotsiou, 2023, Food Hydrocolloids.

Gluten-free doughs: rheological properties, testing procedures - methods and potential problems.

Costas G. Biliaderis, Athina Lazaridou, C. Biliaderis, 2009 .

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism.

C. Biliaderis, A. Lazaridou, Chrysanthi Nouska, 2023, Foods.

Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread

C. Biliaderis, A. Lazaridou, Chrysanthi Nouska, 2023, Food Bioscience.

Insights on the impact of deep eutectic solvents on the composition of the extracts from lemon (Citrus limon L.) peels analyzed by a novel RP-LC–QTOF-MS/MS method

C. Biliaderis, I. Mourtzinos, N. Kalogiouri, 2022, European Food Research and Technology.

Maternal Dietary Protein Patterns and Neonatal Anthropometrics: A Prospective Study with Insights from NMR Metabolomics in Amniotic Fluid

C. Biliaderis, C. Fotakis, P. Zoumpoulakis, 2023, Metabolites.

Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer

C. Biliaderis, A. Lazaridou, K. Kotsiou, 2022, Food Hydrocolloids for Health.

Molecular size and concentration effects of barley β-glucan supplementation on dough and bread characteristics

C. Biliaderis, M. Papageorgiou, A. Skendi, 2006 .

Assessment of Antioxidant and Antibacterial Potential of Phenolic Extracts from Post-Distillation Solid Residues of Oregano, Rosemary, Sage, Lemon Balm, and Spearmint

C. Biliaderis, P. Chatzopoulou, A. Lazaridou, 2024, Processes.

Profiling carotenoid and phenolic compounds in fresh and canned fruit of peach cultivars: impact of genotype and canning on their concentration

C. Biliaderis, A. Pavlou, S. Haroutounian, 2022, Journal of Food Composition and Analysis.

Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits

C. Biliaderis, A. Lazaridou, Vasileia Sereti, 2023, Food Hydrocolloids.

Flours from microwave-treated buckwheat grains improve the physical properties and nutritional quality of gluten-free bread

C. Biliaderis, A. Lazaridou, F. Ronda, 2023, Food Hydrocolloids.

Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties

C. Biliaderis, A. Lazaridou, T. Moschakis, 2023, Food Hydrocolloids.

Antioxidant-Enhanced Alginate Beads for Stabilizing Rapeseed Oil: Utilizing Extracts from Post-Distillation Waste Residues of Rosemary

C. Biliaderis, I. Mourtzinos, M. Irakli, 2024, Foods.

Sustainable Recovery of Phenolic Compounds from Distilled Rosemary By-Product Using Green Extraction Methods: Optimization, Comparison, and Antioxidant Activity

C. Biliaderis, P. Chatzopoulou, M. Irakli, 2023, Molecules.

Effect of ultrasonication on microstructure, crystallization and rheological properties of mixed Monoglycerides and Tween 20 oleogel networks

C. Biliaderis, T. Moschakis, Pródromos-Ioánnis K. Prodromídis, 2024, Journal of Food Engineering.

Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread

C. Biliaderis, A. Lazaridou, F. Ronda, 2024, Food Hydrocolloids.

Comparative study of interaction and complex formation of Tremella fuciformis polysaccharide with whey protein, lentil protein, and soy protein isolates

C. Biliaderis, Yrjö H. Roos, Song Miao, 2024, Food Hydrocolloids.

Cereal non-starch polysaccharides as functional food ingredients: Structure physical properties relations

C. Biliaderis, A. Lazaridou, 2009 .

Effect of Tween 20, emulsification temperature and ultrasonication intensity on structured emulsions with monoglycerides

C. Biliaderis, T. Moschakis, Pródromos-Ioánnis K. Prodromídis, 2024, Food Hydrocolloids.