1.Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars

作　　者：Maria Irakli ;Athina Lazaridou ;Ioannis Mylonas 等

出　　处：Foods. 2020 ;9(6):1-15.doi:10.3390/foods9060783

出版社：MDPI Publishing

文章 ID：250014932

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2.Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

作　　者：Maria Irakli ;Athina Lazaridou ;Costas G. Biliaderis

出　　处：Foods. 2021 ;10(1):57.doi:10.3390/foods10010057

出版社：MDPI Publishing

文章 ID：257993896

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3.Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents

作　　者：Aikaterini Kyriakidou ;Dimitris P. Makris ;Athina Lazaridou 等

出　　处：Foods. 2021 ;10(6):1262.doi:10.3390/foods10061262

出版社：MDPI Publishing

文章 ID：262531218

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4.Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach

作　　者：Vasileia Sereti ;Athina Lazaridou ;Costas G. Biliaderis 等

出　　处：Foods. 2021 ;10(4):1-21.doi:10.3390/foods10040789

出版社：MDPI Publishing

文章 ID：260757768

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

作　　者：Kali Kotsiou ;Dimitrios-Diogenis Sacharidis ;Anthia Matsakidou 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081832

出版社：MDPI Publishing

文章 ID：1035368752

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