Characterization of Tenebrio molitor Larvae Protein Preparations Obtained by Different Extraction Approaches

por Gkinali, Alkmini-Anna, Matsakidou, Anthia, Paraskevopoulou, Adamantini
Publicado 2022

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

por Nouska, Chrysanthi, Hatzikamari, Magdalini, Matsakidou, Anthia, Biliaderis, Costas G., Lazaridou, Athina
Publicado 2023

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

por Kotsiou, Kali, Sacharidis, Dimitrios-Diogenis, Matsakidou, Anthia, Biliaderis, Costas G., Lazaridou, Athina
Publicado 2021

Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics

por Zakidou, Panagiota, Plati, Fotini, Matsakidou, Anthia, Varka, Evdoxia-Maria, Blekas, Georgios, Paraskevopoulou, Adamantini
Publicado 2021