Costas Biliaderis

Навело

	Све	Од 2020
Наводи	33115	9475
h-индекс	104	53
i10-индекс	247	197

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Коаутори

Athina LazaridouSchool of Agriculture, Aristotle University of ThessalonikiВерификована је имејл адреса на agro.auth.gr
Thomas MoschakisDepartment of Food Science and Technology, School of Agriculture, Faculty of Agriculture ForestryВерификована је имејл адреса на auth.gr
Kostas KoutsoumanisProfessor, Aristotle University of Thessaloniki, Faculty of AgricultureВерификована је имејл адреса на agro.auth.gr
Kyriaki ZinoviadouPerrotis College American Farm School, Thessaloniki, GreeceВерификована је имејл адреса на afs.edu.gr
Steve W. CuiGuelph Research and Development CentreВерификована је имејл адреса на CANADA.CA
Eleana KristoParmalat CanadaВерификована је имејл адреса на PARMALAT.CA
IOANNIS PAPADOYANNISProfessorВерификована је имејл адреса на chem.auth.gr
Vassilis KontogiorgosThe University of British ColumbiaВерификована је имејл адреса на mail.ubc.ca
Panagiotis ZoumpoulakisUniversity of West Attica, Department of Food Science and TechnologyВерификована је имејл адреса на uniwa.gr
Alexandra Maria MichaelidouΕπίκουρος Καθηγήτρια, Τομέας Επιστήμης & Τεχνολογίας Τροφίμων, Τμήμα Γεωπονίας, Σχολή ΓεωπονίαςВерификована је имејл адреса на agro.auth.gr
Victoria SamanidouProfessor of Analytical Chemistry, Aristotle University of ThessalonikiВерификована је имејл адреса на chem.auth.gr
Maria Tsimidouprofessor food chemistry, Aristotle Univ of ThessalonikiВерификована је имејл адреса на chem.auth.gr

Прати

Costas Biliaderis

Emeritus Professor, Aristotle University of Thessaloniki, Greece

Верификована је имејл адреса на agro.auth.gr - Почетна страница

Food Science Food Technology Food Chemistry Food Physics Biopolymer functionality


Наслов Сортирај по наводима Сортирај по години Сортирај по наслову	Навело Навело	Година
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	1375	2007
Cereal arabinoxylans: advances in structure and physicochemical properties MS Izydorczyk, CG Biliaderis Carbohydrate polymers 28 (1), 33-48, 1995	1145	1995
Starch gelatinization phenomena studied by differential scanning calorimetry CG Biliaderis, TJ Maurice, JR Vose Journal of food science 45 (6), 1669-1674, 1980	785	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	769	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	724	1986
The structure and interactions of starch with food constituents CG Biliaderis Canadian journal of physiology and pharmacology 69 (1), 60-78, 1991	697	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	558	2011
Structure and phase transitions of starch in food system CG Biliarderis Food Technol. 46, 98-109, 1992	482	1992
Physical properties of starch nanocrystal-reinforced pullulan films E Kristo, CG Biliaderis Carbohydrate Polymers 68 (1), 146-158, 2007	446	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	410	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	399	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	382	2001
Thermal behavior of amylose-lipid complexes CG Biliaderis, CM Page, L Slade, RR Sirett Carbohydrate Polymers 5 (5), 367-389, 1985	380	1985
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	376	1995
Crystallization behavior of amylose-V complexes: Structure-property relationships CG Biliaderis, G Galloway Carbohydrate research 189, 31-48, 1989	375	1989
Structural transitions and related physical properties of starch CG Biliaderis Starch, 293-372, 2009	363	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	340	2002
Effect of arabinoxylans on bread-making quality of wheat flours CG Biliaderis, MS Izydorczyk, O Rattan Food chemistry 53 (2), 165-171, 1995	333	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	328	1994

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