Costas Biliaderis

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Athina LazaridouFaculty of Agriculture, Aristotle University of ThessalonikiDirección de correo verificada de agro.auth.gr
Thomas MoschakisDepartment of Food Science and Technology, School of Agriculture, Faculty of Agriculture ForestryDirección de correo verificada de auth.gr
Kostas KoutsoumanisProfessor, Aristotle University of Thessaloniki, Faculty of AgricultureDirección de correo verificada de agro.auth.gr
Kyriaki ZinoviadouPerrotis College American Farm School, Thessaloniki, GreeceDirección de correo verificada de afs.edu.gr
Steve W. CuiGuelph Research and Development CentreDirección de correo verificada de CANADA.CA
Eleana KristoParmalat CanadaDirección de correo verificada de PARMALAT.CA
IOANNIS PAPADOYANNISProfessorDirección de correo verificada de chem.auth.gr
Panagiotis ZoumpoulakisUniversity of West Attica, Department of Food Science and TechnologyDirección de correo verificada de uniwa.gr
Vassilis KontogiorgosThe University of British ColumbiaDirección de correo verificada de mail.ubc.ca
Alexandra Maria MichaelidouΕπίκουρος Καθηγήτρια, Τομέας Επιστήμης & Τεχνολογίας Τροφίμων, Τμήμα Γεωπονίας, Σχολή ΓεωπονίαςDirección de correo verificada de agro.auth.gr
Victoria SamanidouProfessor of Analytical Chemistry, Aristotle University of ThessalonikiDirección de correo verificada de chem.auth.gr
Maria Tsimidouprofessor food chemistry, Aristotle Univ of ThessalonikiDirección de correo verificada de chem.auth.gr

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Costas Biliaderis

Emeritus Professor, Aristotle University of Thessaloniki, Greece

Dirección de correo verificada de agro.auth.gr - Página principal

Food Science Food Technology Food Chemistry Food Physics Biopolymer functionality


Título Ordenar por citas Ordenar por año Ordenar por título	Citado por Citado por	Año
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations A Lazaridou, D Duta, M Papageorgiou, N Belc, CG Biliaderis Journal of food engineering 79 (3), 1033-1047, 2007	1397	2007
Cereal arabinoxylans: advances in structure and physicochemical properties MS Izydorczyk, CG Biliaderis Carbohydrate polymers 28 (1), 33-48, 1995	1143	1995
Starch gelatinization phenomena studied by differential scanning calorimetry CG Biliaderis, TJ Maurice, JR Vose Journal of food science 45 (6), 1669-1674, 1980	791	1980
Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects A Lazaridou, CG Biliaderis Journal of cereal science 46 (2), 101-118, 2007	768	2007
Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch CG Biliaderis, CM Page, TJ Maurice, BO Juliano Journal of agricultural and food chemistry 34 (1), 6-14, 1986	728	1986
The structure and interactions of starch with food constituents CG Biliaderis Canadian journal of physiology and pharmacology 69 (1), 60-78, 1991	706	1991
Oil-in-water emulsions stabilized by chitin nanocrystal particles MV Tzoumaki, T Moschakis, V Kiosseoglou, CG Biliaderis Food hydrocolloids 25 (6), 1521-1529, 2011	555	2011
Structure and phase transitions of starch in food system CG Biliarderis Food Technol. 46, 98-109, 1992	476	1992
Physical properties of starch nanocrystal-reinforced pullulan films E Kristo, CG Biliaderis Carbohydrate Polymers 68 (1), 146-158, 2007	443	2007
Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef KG Zinoviadou, KP Koutsoumanis, CG Biliaderis Meat Science 82 (3), 338-345, 2009	418	2009
Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transition A Lazaridou, CG Biliaderis Carbohydrate polymers 48 (2), 179-190, 2002	403	2002
Composition, thermal and rheological behaviour of selected Greek honeys A Lazaridou, CG Biliaderis, N Bacandritsos, AG Sabatini Journal of Food Engineering 64 (1), 9-21, 2004	388	2004
Physicochemical properties and application of pullulan edible films and coatings in fruit preservation T Diab, CG Biliaderis, D Gerasopoulos, E Sfakiotakis Journal of the Science of Food and Agriculture 81 (10), 988-1000, 2001	383	2001
Amylolytic enzymes and products derived from starch: a review H Guzmán‐Maldonado, O Paredes‐López, CG Biliaderis Critical Reviews in Food Science & Nutrition 35 (5), 373-403, 1995	381	1995
Thermal behavior of amylose-lipid complexes CG Biliaderis, CM Page, L Slade, RR Sirett Carbohydrate Polymers 5 (5), 367-389, 1985	378	1985
Crystallization behavior of amylose-V complexes: Structure-property relationships CG Biliaderis, G Galloway Carbohydrate research 189, 31-48, 1989	370	1989
Structural transitions and related physical properties of starch CG Biliaderis Starch, 293-372, 2009	367	2009
Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes EA Romeih, A Michaelidou, CG Biliaderis, GK Zerfiridis International Dairy Journal 12 (6), 525-540, 2002	344	2002
Effect of arabinoxylans on bread-making quality of wheat flours CG Biliaderis, MS Izydorczyk, O Rattan Food chemistry 53 (2), 165-171, 1995	337	1995
Composition and physicochemical properties of linseed (Linum usitatissimum L.) mucilage RW Fedeniuk, CG Biliaderis Journal of Agricultural and Food Chemistry 42 (2), 240-247, 1994	327	1994

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