A. Skendi

发表

Low glycemic index ingredients and modified starches in food products

M. Papageorgiou, A. Skendi, 2019, The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness.

Introduction in wheat and breadmaking

M. Papageorgiou, A. Skendi, 2021 .

Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic

Dimitris Skalkos, I. Kosma, M. Papageorgiou, 2021, Applied Sciences.

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

K. Zinoviadou, M. Papageorgiou, A. Skendi, 2020, Foods.

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.

Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread

D. Katsantonis, P. Chatzopoulou, M. Irakli, 2020, Foods.

High Protein Substitutes for Gluten in Gluten-Free Bread

T. Varzakas, M. Papageorgiou, A. Skendi, 2021, Foods.

Presence of mycotoxins, heavy metals and nitrate residues in organic commercial cereal-based foods sold in the Greek market

M. Irakli, M. Papageorgiou, A. Skendi, 2019, Journal of Consumer Protection and Food Safety.

Interaction of dough acidity and microalga level on bread quality and antioxidant properties.

C. Rosell, R. Garzón, M. Papageorgiou, 2020, Food chemistry.

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content.

P. Chatzopoulou, M. Irakli, M. Papageorgiou, 2019, Journal of food biochemistry.

Analysis of phenolic compounds in Greek plants of Lamiaceae family by HPLC

P. Chatzopoulou, M. Irakli, A. Skendi, 2017 .

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.

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

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

Alternatives to increase the antioxidant capacity of bread with phenolics

A. Skendi, 2021 .

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 .

Texture design of ‘free-from’ foods—The case of gluten-free

M. Papageorgiou, A. Skendi, 2015 .

Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours

M. Irakli, M. Papageorgiou, A. Skendi, 2014 .

Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread.

E. Papastergiadis, M. Papageorgiou, A. Skendi, 2018, Food chemistry.

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

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

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

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

Acorn and water interactions on the microstructure of gluten‐free yeasted dough

E. Papastergiadis, M. Papageorgiou, A. Skendi, 2021, Journal of Food Processing and Preservation.

Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour

A. Paraskevopoulou, M. Papageorgiou, A. Skendi, 2020, Foods.

Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties

M. Papageorgiou, A. Skendi, 2018, Millenium - Journal of Education, Technologies, and Health.

HPLC-DAD-FLD Method for Simultaneous Determination of Mycotoxins in Wheat Bran.

M. Irakli, M. Papageorgiou, A. Skendi, 2017, Journal of chromatographic science.

Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece

A. Rajković, M. Papageorgiou, A. Skendi, 2019, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Optimized and validated high-performance liquid chromatography method for the determination of deoxynivalenol and aflatoxins in cereals.

M. Irakli, M. Papageorgiou, A. Skendi, 2016, Journal of separation science.

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

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

Recovery of high added-value compounds from brewing and distillate processing by-products

Charis M. Galanakis, A. Skendi, Joanna Harasym, 2018 .

Introduction to cereal processing and by-products

M. Papageorgiou, A. Skendi, 2018 .

Preliminary Study of Microelements, Phenolics as well as Antioxidant Activity in Local, Homemade Wines from North-East Greece

S. Stefanou, M. Papageorgiou, A. Skendi, 2020, Foods.

Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid

C. Ritzoulis, M. Papageorgiou, A. Skendi, 2020, International Journal of Food Science & Technology.

Optimizing conditions for the recovery of lignans from sesame cake using three green extraction methods: Microwave-, ultrasound- and accelerated-assisted solvent extraction

M. Irakli, A. Skendi, S. Christaki, 2024, Industrial Crops and Products.

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

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