1.Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage

作　　者：Maria C. Giannakourou ;Efimia K. Dermesonlouoglou ;Petros S. Taoukis

出　　处：Foods. 2020 ;9(8):1042-1066.doi:10.3390/foods9081042

出版社：MDPI Publishing

文章 ID：257043838

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2.Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach

作　　者：Maria C. Giannakourou ;Andriana E. Lazou ;Efimia K. Dermesonlouoglou

出　　处：Foods. 2020 ;9(10):1393-1409.doi:10.3390/foods9101393

出版社：MDPI Publishing

文章 ID：257044155

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3.Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products

作　　者：Maria C. Giannakourou ;Theofania Tsironi ;Ioanna Thanou 等

出　　处：Foods. 2019 ;8(9):421-435.doi:10.3390/foods8090421

出版社：MDPI Publishing

文章 ID：257044707

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4.Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

作　　者：Maria C. Giannakourou ;Theofania N. Tsironi

出　　处：Foods. 2021 ;10(4):830.doi:10.3390/foods10040830

出版社：MDPI Publishing

文章 ID：261121385

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5.A Theoretical Analysis for Assessing the Variability of Secondary Model Thermal Inactivation Kinetic Parameters

作　　者：Maria C. Giannakourou

出　　处：Foods. 2017 ;6(1):7.doi:10.3390/foods6010007

出版社：MDPI Publishing

文章 ID：187792815

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6.Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying

作　　者：Varvara Andreou ;Ioanna Thanou ;Marianna Giannoglou 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081846

出版社：MDPI Publishing

文章 ID：1035370610

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7.Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

作　　者：Maria C. Giannakourou ;Petros S. Taoukis

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112630

出版社：MDPI Publishing

文章 ID：1036372102

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8.Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products

作　　者：Natalia A. Stavropoulou ;Vassilis-Aggelos Pavlidis ;Maria C. Giannakourou

出　　处：Foods. 2022 ;11(15).doi:10.3390/foods11152354

出版社：MDPI Publishing

文章 ID：1038835911

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	Anna Maria Tsagri	1篇
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	Theofania N. Tsironi	1篇
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	Maria C. Giannakourou	8篇
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