Influence of cations, pH and dispersed phases on pectin emulsification properties

por Ürüncüoğlu, Şerife, Alba, Katerina, Morris, Gordon A., Kontogiorgos, Vassilis
Publicado 2021

Qualitative Analysis of Polyphenols in Glycerol Plant Extracts Using Untargeted Metabolomics

por Nastasi, Joseph Robert, Daygon, Venea Dara, Kontogiorgos, Vassilis, Fitzgerald, Melissa A.
Publicado 2023

The nutritional value, bioactive availability and functional properties of garlic and its related products during processing

por Sunanta, Piyachat, Kontogiorgos, Vassilis, Pankasemsuk, Tanachai, Jantanasakulwong, Kittisak, Rachtanapun, Pornchai, Seesuriyachan, Phisit, Sommano, Sarana Rose
Publicado 2023

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

por Rohm, Harald, Brennan, Charles, Turner, Charlotta, Günther, Edeltraud, Campbell, Grant, Hernando, Isabel, Struck, Susanne, Kontogiorgos, Vassilis
Publicado 2015