Kali Kotsiou

Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage

Kali Kotsiou, Maria Tasioula‐Margari · Food Chemistry · 2015 · 81 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +3

Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating.

G. Kefi, Kali Kotsiou, Maria Tasioula‐Margari · Journal of food and nutrition research · 2009 · 75 citations

Food Chemistry, Phenolic Compounds Degradation, Degradation Reaction +4

Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life

Christos-Konstantinos Mouzakitis, Vasileia Sereti, Anthia Matsakidou et al. · Food Hydrocolloids · 2022 · 73 citations

Materials Science, Food Chemistry, Chemical Engineering +11

Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena

Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou et al. · Food Hydrocolloids · 2021 · 70 citations

Food Chemistry, Bread Quality, Food Physic +7

Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology

Isabella D’Antuono, Vassiliki G. Kontogianni, Kali Kotsiou et al. · Food Research International · 2014 · 69 citations

Polyphenolic Characterization, Membrane Technology, Engineering +7