Adamantini Paraskevopoulou

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

Anthia Matsakidou, Georgios Blekas, Adamantini Paraskevopoulou · LWT · 2010 · 126 citations

Food Chemistry, Physical Characteristics, Food Engineering +2

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 · 125 citations

Food Chemistry, Tannin, Model Wine Solution +5

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

Adamantini Paraskevopoulou, A. Chrysanthou, Maria Koutidou · Food Research International · 2012 · 124 citations

Food Chemistry, Volatile Compounds, Food Analysis +6

Stabilization of olive oil ? lemon juice emulsion with polysaccharides

Adamantini Paraskevopoulou · Food Chemistry · 2004 · 119 citations

Food Chemistry, Food Colloid, Food Engineering +5

Molecular interactions in gels prepared with egg yolk and its fractions

V. Kiosseoglou, Adamantini Paraskevopoulou · Food Hydrocolloids · 2004 · 108 citations

Biopolymer Gel, Engineering, Biochemistry +7