Panagiota Zakidou

Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics

Panagiota Zakidou, Fotini Plati, Anthia Matsakidou et al. · Molecules · 2021 · 78 citations · Full text

Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages

Panagiota Zakidou, Evdoxia-Maria Varka, Adamantini Paraskevopoulou · International Journal of Gastronomy and Food Science · 2022 · 25 citations

Health Sciences, Food Processing, Cappuccino Style Beverages +5

Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

Gabriela Precup, Eleonora Marini, Panagiota Zakidou et al. · Frontiers in Nutrition · 2024 · 25 citations · Full text

Nutrition, Novel Food, Agricultural Economics +18

Volatilomics as a tool to ascertain food adulteration, authenticity, and origin

Aikaterini Kaldeli, Panagiota Zakidou, Adamantini Paraskevopoulou · Comprehensive Reviews in Food Science and Food Safety · 2024 · 23 citations · Full text

Nutrition, Food Forensics, Food Adulteration +20

Aqueous sesame seed extracts: Study of their foaming potential for the preparation of cappuccino-type coffee beverages

Panagiota Zakidou, Adamantini Paraskevopoulou · LWT · 2020 · 15 citations

Food Chemistry, Foaming Potential, Cappuccino-type Coffee Beverages