Constantina Tzia - Concepedia

Author

Constantina Tzia

National Technical University of Athens ORCID

Also Known As

C Tzia, C. TZIA, C. Tzia, C. Tzia *, C. Tzía, CONSTANTINA TZIA, Constantina Tzia, Constantina. Tzia

156

Publications

6.7K

Citations

H-Index

Concepts

All Affiliations

National Technical University of Athens

About

Constantina Tzia is an author at National Technical University of Athens specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	31	42	2.6K
2	Engineering	24	32	1.8K
3	Medicine	8	8	425
4	Public Health	4	4	396
5	Biochemistry	4	4	286

Constantina Tzia

Publications

5.8K

Citations

H-Index

Page 1

	Year	Citations
Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques Sofia Chanioti, Constantina Tzia Innovative Food Science & Emerging Technologies Phenolic CompoundsSolvent ExtractionPolyphenolicsInnovative Extraction TechniquesAnalytical Chemistry	2018	300
Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena Christos Soukoulis, Dimitra Lebesi, Constantina Tzia Food Chemistry Food ColloidEngineeringFood PhysicIce CrystallisationRheology	2008	290
Effect of dietary fibre enrichment on selected properties of gluten-free bread Dimitrios Sabanis, Dimitra Lebesi, Constantina Tzia LWT Food ChemistryNutritionGluten-free NutritionFood AnalysisNutritive Value	2009	276
Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes Dimitra Lebesi, Constantina Tzia Food and Bioprocess Technology Food ChemistryNutritionFood AnalysisFood EngineeringSensory Characteristics	2009	222
Industrial Yogurt Manufacture: Monitoring of Fermentation Process and Improvement of Final Product Quality Christos Soukoulis, P. Panagiotidis, R. Koureli, Journal of Dairy Science	2007	209
Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers Emmanuel I Zoulias, Vassiliki Oreopoulou, Constantina Tzia Journal of Food Engineering NutritionBody CompositionBiochemistryFunctional PropertyLow-fat Cookies	2002	168
Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream Christos Soukoulis, Iason Chandrinos, Constantina Tzia LWT Food ColloidVanilla Ice CreamStorage QualityFood ProcessingFood Quality	2008	165
Quality and safety characteristics of bread made from frozen dough Virginia Giannou, V Kessoglou, Constantina Tzia Trends in Food Science & Technology	2003	153
Oregano flavonoids as lipid antioxidants S. A. Vekiari, Vassiliki Oreopoulou, Constantina Tzia, Journal of the American Oil Chemists Society Food ChemistryOregano FlavonoidsMain Antioxidant FactorsMedicinePetroleum Ether	1993	152
Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system Charikleia Chranioti, Aspasia Nikoloudaki, Constantina Tzia Carbohydrate Polymers Food ChemistryNutraceutical IngredientBeetroot ExtractsGum ArabicPolysaccharide	2015	148

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