Z. Mousia

发表

Attitudes towards Olive Oil Usage, Domestic Storage, and Knowledge of Quality: A Consumers’ Survey in Greece

D. Papadimitriou, E. Magriplis, E. Tsigarida, 2021, Nutrients.

Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving.

G. Campbell, C. Webb, S. Pandiella, 2007 .

FTIR microspectroscopy study of composition fluctuations in extruded amylopectin-gelatin blends.

I. Farhat, M. A. Chesters, J. Mitchell, 2001, Biopolymers.

Distribution of microbial contamination within cereal grains

C. Webb, M. Díaz, A. Laca, 2006 .

Effect of wheat pearling on flour quality

Colin Webb, Severino S. Pandiella, C. Webb, 2004 .

The effect of milling parameters on starch hydrolysis of milled malt in the brewing process

C. Webb, S. Pandiella, Z. Mousia, 2004 .

Effect of water partitioning on the glass-transition behaviour of phase separated amylopectin–gelatin mixtures

I. Farhat, J. Blachot, Z. Mousia, 2000 .

Structure and thermomechanical properties of extruded amylopectin–sucrose systems

I. Farhat, Z. Mousia, J. Mitchell, 2003 .

Changes of trans and saturated fatty acid content in savoury baked goods from 2015 to 2021 and their effect on consumers' intake using substitution models; a study conducted in Greece.

A. Naska, S. Skoulika, D. Papadimitriou, 2023, American Journal of Clinical Nutrition.

Water redistribution during the recrystallisation of amylopectin in amylopectin/gelatin blends

I. Farhat, Z. Mousia, J. Mitchell, 2001 .