| Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations A Lazaridou, D Duta, M Papageorgiou, N Belc, CG Biliaderis Journal of food engineering 79 (3), 1033-1047, 2007 | 1381 | 2007 |
| Cereal arabinoxylans: advances in structure and physicochemical properties MS Izydorczyk, CG Biliaderis Carbohydrate polymers 28 (1), 33-48, 1995 | 1147 | 1995 |
| Starch gelatinization phenomena studied by differential scanning calorimetry CG Biliaderis, TJ Maurice, JR Vose Journal of food science 45 (6), 1669-1674, 1980 | 787 | 1980 |
| Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects A Lazaridou, CG Biliaderis Journal of cereal science 46 (2), 101-118, 2007 | 774 | 2007 |
| Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch CG Biliaderis, CM Page, TJ Maurice, BO Juliano Journal of agricultural and food chemistry 34 (1), 6-14, 1986 | 727 | 1986 |
| The structure and interactions of starch with food constituents CG Biliaderis Canadian journal of physiology and pharmacology 69 (1), 60-78, 1991 | 700 | 1991 |
| Oil-in-water emulsions stabilized by chitin nanocrystal particles MV Tzoumaki, T Moschakis, V Kiosseoglou, CG Biliaderis Food hydrocolloids 25 (6), 1521-1529, 2011 | 560 | 2011 |
| Structure and phase transitions of starch in food system CG Biliarderis Food Technol. 46, 98-109, 1992 | 483 | 1992 |
| Physical properties of starch nanocrystal-reinforced pullulan films E Kristo, CG Biliaderis Carbohydrate Polymers 68 (1), 146-158, 2007 | 446 | 2007 |
| Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef KG Zinoviadou, KP Koutsoumanis, CG Biliaderis Meat Science 82 (3), 338-345, 2009 | 412 | 2009 |
| Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transition A Lazaridou, CG Biliaderis Carbohydrate polymers 48 (2), 179-190, 2002 | 402 | 2002 |
| Composition, thermal and rheological behaviour of selected Greek honeys A Lazaridou, CG Biliaderis, N Bacandritsos, AG Sabatini Journal of Food Engineering 64 (1), 9-21, 2004 | 389 | 2004 |
| Physicochemical properties and application of pullulan edible films and coatings in fruit preservation T Diab, CG Biliaderis, D Gerasopoulos, E Sfakiotakis Journal of the Science of Food and Agriculture 81 (10), 988-1000, 2001 | 384 | 2001 |
| Thermal behavior of amylose-lipid complexes CG Biliaderis, CM Page, L Slade, RR Sirett Carbohydrate Polymers 5 (5), 367-389, 1985 | 380 | 1985 |
| Amylolytic enzymes and products derived from starch: a review H Guzmán‐Maldonado, O Paredes‐López, CG Biliaderis Critical Reviews in Food Science & Nutrition 35 (5), 373-403, 1995 | 377 | 1995 |
| Crystallization behavior of amylose-V complexes: Structure-property relationships CG Biliaderis, G Galloway Carbohydrate research 189, 31-48, 1989 | 376 | 1989 |
| Structural transitions and related physical properties of starch CG Biliaderis Starch, 293-372, 2009 | 368 | 2009 |
| Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes EA Romeih, A Michaelidou, CG Biliaderis, GK Zerfiridis International Dairy Journal 12 (6), 525-540, 2002 | 340 | 2002 |
| Effect of arabinoxylans on bread-making quality of wheat flours CG Biliaderis, MS Izydorczyk, O Rattan Food chemistry 53 (2), 165-171, 1995 | 333 | 1995 |
| Composition and physicochemical properties of linseed (Linum usitatissimum L.) mucilage RW Fedeniuk, CG Biliaderis Journal of Agricultural and Food Chemistry 42 (2), 240-247, 1994 | 328 | 1994 |
Athina LazaridouSchool of Agriculture, Aristotle University of ThessalonikiAdresse e-mail validée de agro.auth.gr
