Anastasios (Tassos) Koidis
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The effect of feeding rosemary, oregano, saffron and α-tocopheryl acetate on hen performance and oxidative stability of eggs
N Botsoglou, P Florou-Paneri, E Botsoglou, V Dotas, I Giannenas, ...
South African Journal of Animal Science 35 (3), 143-151, 2005
Hen performance and egg quality as affected by dietary oregano essential oil and tocopheryl acetate supplementation
P Florou-Paneri, I Nikolakakis, I Giannenas, A Koidis, E Botsoglou, ...
International Journal of Poultry Science 4 (7), 449-454, 2005
The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils
A Koidis, D Boskou
European Journal of Lipid Science and Technology 108 (4), 323-328, 2006
Loss of stability of “veiled”(cloudy) virgin olive oils in storage
MZ Tsimidou, A Georgiou, A Koidis, D Boskou
Food Chemistry 93 (3), 377-383, 2005
Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.)
F Pasquali, AC Stratakos, A Koidis, A Berardinelli, C Cevoli, L Ragni, ...
Food control 60, 552-559, 2016
Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data
K Georgouli, JM Del Rincon, A Koidis
Food Chemistry 217, 735-742, 2017
Determination of Phospholipids in Olive Oil by 31P NMR Spectroscopy
E Hatzakis, A Koidis, D Boskou, P Dais
Journal of agricultural and food chemistry 56 (15), 6232-6240, 2008
Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy
AM Jiménez-Carvelo, MT Osorio, A Koidis, A González-Casado, ...
LWT 86, 174-184, 2017
Industrial scale microwave processing of tomato juice using a novel continuous microwave system
AC Stratakos, G Delgado-Pando, M Linton, MF Patterson, A Koidis
Food Chemistry 190, 622-628, 2016
Evaluation of methodologies to determine vegetable oil species present in oil mixtures: Proposition of an approach to meet the EU legislation demands for correct vegetable oils …
MT Osorio, SA Haughey, CT Elliott, A Koidis
Food Research International 60, 66-75, 2014
Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast
AC Stratakos, G Delgado-Pando, M Linton, MF Patterson, A Koidis
Innovative Food Science & Emerging Technologies 27, 41-47, 2015
Major and trace elements in milk and Halloumi cheese as markers for authentication of goat feeding regimes and geographical origin
MT Osorio, A Koidis, P Papademas
International Journal of Dairy Technology 68 (4), 573-581, 2015
Endogenous microflora in turbid virgin olive oils and the physicochemical characteristics of these oils
A Koidis, E Triantafillou, D Boskou
European journal of lipid science and technology 110 (2), 164-171, 2008
Influence of Sous Vide and Water Immersion Processing on Polyacetylene Content and Instrumental Color of Parsnip (Pastinaca sativa) Disks
A Rawson, A Koidis, DK Rai, M Tuohy, N Brunton
Journal of Agricultural and Food Chemistry 58 (13), 7740-7747, 2010
Methods for extracting essential oils
AC Stratakos, A Koidis
Essential oils in food preservation, flavor and safety, 31-38, 2016
Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products
AC Stratakos, A Koidis
International Journal of Food Science & Technology 50 (6), 1283-1302, 2015
Modelling the effect of water immersion thermal processing on polyacetylene levels and instrumental colour of carrot disks
A Rawson, A Koidis, A Patras, MG Tuohy, NP Brunton
Food Chemistry 121 (1), 62-68, 2010
Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trial
A Koidis, A Rawson, M Tuohy, N Brunton
Food chemistry 132 (3), 1406-1412, 2012
Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice
K Jayathunge, IR Grant, M Linton, MF Patterson, A Koidis
Innovative Food Science & Emerging Technologies 32, 1-8, 2015
Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies
K Jayathunge, AC Stratakos, O Cregenzán-Albertia, IR Grant, J Lyng, ...
Food chemistry 221, 698-705, 2017
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