Anthia Matsakidou - Concepedia

Author

Anthia Matsakidou

Aristotle University of Thessaloniki ORCID

Also Known As

A. Matsakidou, Anthia Matsakidou

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Aristotle University of Thessaloniki University of Thessaly

About

Anthia Matsakidou is an author at Aristotle University of Thessaloniki specializing in health sciences, food engineering, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	694
2	Engineering	8	8	311
3	Medicine	3	3	197
4	Natural Sciences	2	2	71
5	Public Health	1	1	69

Anthia Matsakidou

Publications

Citations

H-Index

Page 1

	Year	Citations
Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies Constantinos V. Nikiforidis, Anthia Matsakidou, V. Kiosseoglou RSC Advances Food ColloidOil BodiesFunctional PropertyEmulsionFood Chemistry	2014	137
Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil Anthia Matsakidou, Georgios Blekas, Adamantini Paraskevopoulou LWT Food ChemistryPhysical CharacteristicsFood EngineeringFood QualityHealth Sciences	2010	126
Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics Panagiota Zakidou, Fotini Plati, Anthia Matsakidou, Molecules	2021	78
Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life Christos-Konstantinos Mouzakitis, Vasileia Sereti, Anthia Matsakidou, Food Hydrocolloids Materials ScienceFood ChemistryChemical EngineeringEdible FilmEngineering	2022	73
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, Food Hydrocolloids Food ChemistryBread QualityFood PhysicFunctional PropertyFood Structure	2021	70
Raw materials from snails for food preparation Maria-Apostolia Pissia, Anthia Matsakidou, Vassilios Kiosseoglou Future Foods NutritionHealth SciencesFood CompositionEdible PackagingNutritive Value	2021	69
Preparation and characterization of composite sodium caseinate edible films incorporating naturally emulsified oil bodies Anthia Matsakidou, Costas G. Βiliaderis, Vassilios Kiosseoglou Food Hydrocolloids Food ChemistryOil BodiesChemical EngineeringMaterials ScienceEngineering	2012	68
Fe-based nanoparticles as tunable magnetic particle hyperthermia agents K. Simeonidis, C. Martínez-Boubeta, Ll. Balcells, Journal of Applied Physics NanoparticlesMagnetic PropertiesEngineeringMetal NanoparticlesChemistry	2013	57
Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Foods	2021	46
Characterization of Tenebrio molitor Larvae Protein Preparations Obtained by Different Extraction Approaches Alkmini-Anna Gkinali, Anthia Matsakidou, Adamantini Paraskevopoulou Foods NutritionHighest Protein ContentFood AnalysisEntomologyTropical Insect Science	2022	39

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