Patroklos Vareltzis

Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation

Patroklos Vareltzis, Konstantinos Adamopoulos, E. Stavrakakis et al. · International Journal of Dairy Technology · 2015 · 52 citations

Food Chemistry, Nutrition, High Moisture Content +15

Protein isolation from blue mussels (<i>Mytilus edulis</i>) using an acid and alkaline solubilisation technique—process characteristics and functionality of the isolates

Patroklos Vareltzis, Ingrid Undeland · Journal of the Science of Food and Agriculture · 2012 · 47 citations

Engineering, Whole Mussels, Protein Purification +18

Hemoglobin-mediated lipid oxidation of protein isolates obtained from cod and haddock white muscle as affected by citric acid, calcium chloride and pH

Patroklos Vareltzis, Herbert O. Hultin, Wesley R. Autio · Food Chemistry · 2007 · 33 citations

Lipid Analysis, Protein Isolates, Biochemistry +10

Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model

Stylianos Floros, Alexandros Toskas, Evangelia Pasidi et al. · Molecules · 2022 · 24 citations · Full text

Nutrition, Mono-saturated Fatty Acids, Omega-3 Fatty Acids +19

Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder

Maria Dimopoulou, Patroklos Vareltzis, Stylianos Floros et al. · Foods · 2023 · 24 citations · Full text