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Georgia Dimitreli
Georgia Dimitreli
International Hellenic University
Chemistry
Food science
Lactic acid
Fermentation
Rheology
4
Papers
8
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Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria
2021
Food Technology and Biotechnology
Taxiarchoula Magra
N. Soultos
Chrysostomos I. Dovas
Ekaterini J. Papavergou
Thomai Lazou
Ilias Apostolakos
Georgia Dimitreli
Ioannis Ambrosiadis
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A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria
2020
International Journal of Food Science and Technology
Eleni Kalogianni
Despoina Georgiou
Anna Marinopoulou
Stylianos Exarhopoulos
Dimitrios Petridis
Georgia Dimitreli
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Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions
2020
International Dairy Journal
Agnieszka Pluta-Kubica
Michaela Černíková
Georgia Dimitreli
Jana Nebesářová
Stylianos Exarhopoulos
Apostolos S. Thomareis
Richardos Nikolaos Salek
František Buňka
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Effect of pomegranate juice and fir honey addition on the rheological and sensory properties of kefir-type products differing in their fat content
2019
Lwt - Food Science and Technology
Georgia Dimitreli
Dimitris Petridis
Nikolaos Kapageridis
Maria Mixiou
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Citations (8)
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