Maria Tsevdou

Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain

Efimia Dermesonluoglu, George Katsaros, Maria Tsevdou et al. · Journal of Food Engineering · 2014 · 75 citations

Quality Deterioration, Frozen Spinach, Shelf Life +7

Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt

Maria Tsevdou, Evangelia G. Eleftheriou, Petros Taoukis · Innovative Food Science & Emerging Technologies · 2012 · 67 citations

Biomanufacturing, High Pressure, Food Engineering +7

Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice

George Katsaros, Maria Tsevdou, Theodora Panagiotou et al. · International Journal of Food Science & Technology · 2010 · 65 citations · Full text

Lab Inactivation, Food Fermentation, Inactivation Kinetics +12

Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions

Christos Soukoulis, Maria Tsevdou, Christelle M. André et al. · Food Chemistry · 2016 · 58 citations

Food Chemistry, Food Colloid, Vitro Bioaccessibility +7

Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage

Christos Soukoulis, Sébastien Cambier, Tommaso Serchi et al. · Food Hydrocolloids · 2018 · 40 citations · Full text

Food Chemistry, Biopolymer Gel, Food Colloid +14