Food Science and Technology

Food science and technology concerns the chemistry and engineering necessary to deliver safe, convenient food products from the farm gate to the food marketer. The academic program integrates principles and concepts in the physical, biological, and engineering sciences, and applies them to the scientific and technological aspects of food and beverage processing. The role of the food scientist is to successfully integrate these disciplines to assure an abundant, high quality, and nutritious food supply.

[1]  A. Kanellis,et al.  Identification and expression profiling of low oxygen regulated genes from Citrus flavedo tissues using RT-PCR differential display. , 2007, Journal of experimental botany.

[2]  A. Siomos,et al.  Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears , 2009, International journal of molecular sciences.

[3]  D. Gerasopoulos,et al.  The effects of fruit maturation, delayed storage and ethylene treatment on the incidence of low-temperature breakdown of 'Hayward' kiwifruit. , 2013, Journal of the science of food and agriculture.

[4]  A. Siomos,et al.  Effects of base removal and heat treatment on visual and nutritional quality of minimally processed leeks , 2007 .

[5]  D. Gerasopoulos,et al.  Summer-pruning and preharvest calcium chloride sprays affect storability and low temperature breakdown incidence in kiwifruit , 2005 .

[6]  A. Siomos,et al.  Salt-stressed fresh cut leek accelerates CO₂ and C₂H₄ production and enhances the development of quality characteristics of traditional Greek sausages during storage. , 2012, Meat science.

[7]  A. Lazaridou,et al.  Preservation of pears in water in the presence of Sinapis arvensis seeds: a Greek tradition. , 2012, International journal of food microbiology.

[8]  D. Gerasopoulos,et al.  Quality characteristics of four mulberry (Morus sp) cultivars in the area of Chania, Greece , 1997 .

[9]  A. Siomos,et al.  The chip-processing potential of four potato (Solanum tuberosum L.) cultivars in response to long-term cold storage and reconditioning. , 2009 .

[10]  A. Siomos,et al.  Storage profiles and processing potential of four potato (Solanum tuberosum L.) cultivars under three storage temperature regimes. , 2009 .

[11]  C. Biliaderis,et al.  Physicochemical properties and application of pullulan edible films and coatings in fruit preservation , 2001 .

[12]  A. Kanellis,et al.  Molecular characterization and expression studies during melon fruit development and ripening of L-galactono-1,4-lactone dehydrogenase. , 2004, Journal of experimental botany.

[13]  D. Gerasopoulos,et al.  The effect of summer pruning and shading on the yield and quality of ‘Hayward’ kiwifruit , 1995 .

[14]  J. Brecht,et al.  Responses of minimally processed leeks to reduced O2 and elevated CO2 applied before processing and during storage , 2008 .

[15]  A. Kiritsakis,et al.  Qualitative changes in olive oil of fruits collected from trees grown at two altitudes , 1994 .

[16]  A. Siomos,et al.  Impact of hot water treatment on sprouting, membrane permeability, sugar content and chip colour of reconditioned potato tubers following long‐term cold storage , 2008 .

[17]  A. Siomos,et al.  Effect of peeling and segmentation on quality of heat-treated white asparagus during storage. , 2009 .

[18]  A. Siomos,et al.  Peeling has no effect on respiration and ethylene production and only minimal effect on quality of fresh white asparagus spears , 2008 .

[19]  D. G. Richardson,et al.  Storage Temperature and Fruit Calcium Alter the Sequence of Ripening Events of `d'Anjou' Pears , 1999 .

[20]  A. Siomos,et al.  Effect of storage temperature and size of stalks on quality of minimally processed leeks , 2006 .

[21]  E. Sfakiotakis,et al.  Preharvest chilling reduces low temperature breakdown incidence of kiwifruit , 2005 .

[22]  A. Bosabalidis,et al.  Extension, anatomy and metabolic activity of leaves in minimally processed leek stalks , 2010 .

[23]  A. Samach,et al.  Isolation of a dehydrin cDNA from orange and grapefruit citrus fruit that is specifically induced by the combination of heat followed by chilling temperatures. , 2004, Physiologia plantarum.

[24]  A. Siomos,et al.  Effect of degree of cutting of leek on physicochemical characteristics of Greek traditional sausages. , 2007, Meat science.