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Adriana Skendi
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Adriana Skendi
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Adriana Skendi
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1
Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties
by
Adriana
Skendi
,
Maria Papageorgiou
Published 2018-09-01
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Article
2
Preliminary Study of Microelements, Phenolics as well as Antioxidant Activity in Local, Homemade Wines from North-East Greece
by
Adriana
Skendi
,
Maria Papageorgiou
,
Stefanos Stefanou
Published 2020-11-01
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Article
3
The effect of malting on the crystallites and microstructure in Greek barley cultivar using x-ray diffraction and microscopic analysis
by
Adriana
Skendi
,
Maria Papageorgiou
,
Efthimios Papastergiadis
Published 2018-09-01
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Article
4
High Protein Substitutes for Gluten in Gluten-Free Bread
by
Adriana
Skendi
,
Maria Papageorgiou
,
Theodoros Varzakas
Published 2021-08-01
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Article
5
Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour
by
Maria Papageorgiou
,
Adamantini Paraskevopoulou
,
Foteini Pantazi
,
Adriana
Skendi
Published 2020-11-01
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Article
6
Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry
by
Adriana
Skendi
,
Kyriaki G. Zinoviadou
,
Maria Papageorgiou
,
João M. Rocha
Published 2020-09-01
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Article
7
Antifungal Activity of Aromatic Plants of the <i>Lamiaceae</i> Family in Bread
by
Adriana
Skendi
,
Dimitrios Ν. Katsantonis
,
Paschalina Chatzopoulou
,
Maria Irakli
,
Maria Papageorgiou
Published 2020-11-01
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Article
8
Consumers’ Attitude and Perception Toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic
by
Dimitris Skalkos
,
Ioanna S. Kosma
,
Eleni Chasioti
,
Adriana
Skendi
,
Maria Papageorgiou
,
Raquel P. F. Guiné
Published 2021-04-01
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Article
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