Concepedia

G. Doxastakis

GD

Statistics

Publications

37

Citations

2.3K

H-Index

29

Active since

1984

Affiliations

Aristotle University of Thessaloniki(Current)

National Agricultural Research Foundation

Cranfield University

Universidad de Londres

University of London

G. Doxastakis is an author at Aristotle University of Thessaloniki specializing in food chemistry, engineering, and food engineering.

Top concepts

Food ChemistryEngineeringFood EngineeringHealthBiotechnologyBiomolecular EngineeringRheologyFood ProcessingSeed ProcessingProtein Engineering

Publications per year

1984–2009

37

Publications

37

Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides

Eleousa A. Makri, Evdoxia M Papalamprou, G. Doxastakis · Food Hydrocolloids · 2004 · 228 citations

Functional Properties, Engineering, Biochemistry +10

Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties

G. Doxastakis, I. Zafiriadis, Maria Irakli et al. · Food Chemistry · 2002 · 207 citations

Food Chemistry, Flour Doughs, Engineering +6

Lupin flour addition to wheat flour doughs and effect on rheological properties

G Dervas, G. Doxastakis, S Hadjisavva-Zinoviadi et al. · Food Chemistry · 1999 · 152 citations

Flour Doughs, Rheological Properties, Lupin Flour Addition +3

Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

Evdoxia M Papalamprou, G. Doxastakis, Costas G. Βiliaderis et al. · Food Hydrocolloids · 2008 · 127 citations

Food Chemistry, Protein Chemistry, Engineering +12

Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne

Dimitrios Sabanis, Eleousa A. Makri, G. Doxastakis · Journal of the Science of Food and Agriculture · 2006 · 101 citations

Food Chemistry, Nutrition, Engineering +14

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