Adamantini Paraskevopoulou

Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

Athina Mitropoulou, Efimia Hatzidimitriou, Adamantini Paraskevopoulou · Food Research International · 2011 · 134 citations

Agriculture, Enology, Food Science +12

Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil

Anthia Matsakidou, Georgios Blekas, Adamantini Paraskevopoulou · LWT · 2010 · 127 citations

Agriculture, Food Science, Food Chemistry +12

Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread

Adamantini Paraskevopoulou, A. Chrysanthou, Maria Koutidou · Food Research International · 2012 · 125 citations

Agriculture, Food Science, Nutritional Sciences +16

Stabilization of olive oil ? lemon juice emulsion with polysaccharides

Adamantini Paraskevopoulou · Food Chemistry · 2004 · 121 citations

Agriculture, Biochemistry, Food Science +13

Molecular interactions in gels prepared with egg yolk and its fractions

V. Kiosseoglou, Adamantini Paraskevopoulou · Food Hydrocolloids · 2004 · 109 citations

Life Sciences, Biochemistry, Molecular Biology +12