Costas Biliaderis

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Athina LazaridouFaculty of Agriculture, Aristotle University of ThessalonikiVerifisert e-postadresse på agro.auth.gr
Thomas MoschakisDepartment of Food Science and Technology, School of Agriculture, Faculty of Agriculture ForestryVerifisert e-postadresse på auth.gr
Kostas KoutsoumanisProfessor, Aristotle University of Thessaloniki, Faculty of AgricultureVerifisert e-postadresse på agro.auth.gr
Kyriaki ZinoviadouPerrotis College American Farm School, Thessaloniki, GreeceVerifisert e-postadresse på afs.edu.gr
Steve W. CuiGuelph Research and Development CentreVerifisert e-postadresse på CANADA.CA
Eleana KristoParmalat CanadaVerifisert e-postadresse på PARMALAT.CA
Elke ScholtenAssociate ProfessorVerifisert e-postadresse på wur.nl
IOANNIS PAPADOYANNISProfessorVerifisert e-postadresse på chem.auth.gr
Panagiotis ZoumpoulakisUniversity of West Attica, Department of Food Science and TechnologyVerifisert e-postadresse på uniwa.gr
Vassilis KontogiorgosThe University of British ColumbiaVerifisert e-postadresse på mail.ubc.ca
Alexandra Maria MichaelidouΕπίκουρος Καθηγήτρια, Τομέας Επιστήμης & Τεχνολογίας Τροφίμων, Τμήμα Γεωπονίας, Σχολή ΓεωπονίαςVerifisert e-postadresse på agro.auth.gr
Victoria SamanidouProfessor of Analytical Chemistry, Aristotle University of ThessalonikiVerifisert e-postadresse på chem.auth.gr
Maria Tsimidouprofessor food chemistry, Aristotle Univ of ThessalonikiVerifisert e-postadresse på chem.auth.gr

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Costas Biliaderis

Emeritus Professor, Aristotle University of Thessaloniki, Greece

Verifisert e-postadresse på agro.auth.gr - Startside

Food Science Food Technology Food Chemistry Food Physics Biopolymer functionality


Tittel Sorter etter sitater Sorter etter år Sorter etter tittel	Sitert av Sitert av	År
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	1377	2007
Cereal arabinoxylans: advances in structure and physicochemical properties MS Izydorczyk, CG Biliaderis Carbohydrate polymers 28 (1), 33-48, 1995	1135	1995
Starch gelatinization phenomena studied by differential scanning calorimetry CG Biliaderis, TJ Maurice, JR Vose Journal of food science 45 (6), 1669-1674, 1980	785	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	761	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	702	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	550	2011
Structure and phase transitions of starch in food system CG Biliarderis Food Technol. 46, 98-109, 1992	475	1992
Physical properties of starch nanocrystal-reinforced pullulan films E Kristo, CG Biliaderis Carbohydrate Polymers 68 (1), 146-158, 2007	441	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	413	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	401	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	382	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	378	2001
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	375	1995
Thermal behavior of amylose-lipid complexes CG Biliaderis, CM Page, L Slade, RR Sirett Carbohydrate Polymers 5 (5), 367-389, 1985	373	1985
Crystallization behavior of amylose-V complexes: Structure-property relationships CG Biliaderis, G Galloway Carbohydrate research 189, 31-48, 1989	365	1989
Structural transitions and related physical properties of starch CG Biliaderis Starch, 293-372, 2009	363	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	343	2002
Effect of arabinoxylans on bread-making quality of wheat flours CG Biliaderis, MS Izydorczyk, O Rattan Food chemistry 53 (2), 165-171, 1995	334	1995
Biodegradable films made from low-density polyethylene (LDPE), rice starch and potato starch for food packaging applications: Part 1 I Arvanitoyannis, CG Biliaderis, H Ogawa, N Kawasaki Carbohydrate polymers 36 (2-3), 89-104, 1998	322	1998

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