Concepedia

Adriana Skendi

AS

Statistics

Publications

27

Citations

1.6K

H-Index

23

Active since

2003

Affiliations

Aristotle University of Thessaloniki(Current)

International Hellenic University

Alexander Technological Educational Institute of Thessaloniki

Federation of Greek Mariculture

Adriana Skendi is an author at Aristotle University of Thessaloniki specializing in food chemistry, health sciences, and food quality.

Top concepts

Food ChemistryHealthEngineeringFood QualityChromatographyRheologyFood SafetyGlycobiologyAgricultural EconomicsMedicine

Publications per year

2003–2023

27

Publications

27

Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina

Adriana Skendi, Costas G. Βiliaderis, Athina Lazaridou et al. · Journal of Cereal Science · 2003 · 234 citations

Food Chemistry, Avena Bysantina, Food Analysis +4

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Adriana Skendi, Costas G. Βiliaderis, Marta S. Izydorczyk · Food Chemistry · 2009 · 209 citations

Food Chemistry, Glycobiology, Barley β-Glucan Isolates +4

Effect of barley β-glucan molecular size and level on wheat dough rheological properties

Adriana Skendi, Costas G. Βiliaderis · Journal of Food Engineering · 2008 · 121 citations

Food Chemistry, Engineering, Glycobiology +5

Analysis of phenolic compounds in Greek plants of Lamiaceae family by HPLC

Adriana Skendi, Maria Irakli, Paschalina Chatzopoulou · Journal of Applied Research on Medicinal and Aromatic Plants · 2017 · 114 citations

Phenolic Compounds, Polyphenolics, Greek Plants +7

Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours

Pelagia Koletta, Maria Irakli, Adriana Skendi · Journal of Cereal Science · 2014 · 99 citations

Food Chemistry, Technological Properties, Functional Property +4

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