Curriculum Vitae

Adamantini Paraskevopoulou

Professor, School of Chemistry

Personal Information

- 2310997832
adparask@chem.auth.gr
Scopus ID6603629458
https://orcid.org/0000-0002-2771-7496

Course Work

Courses of Winter semester of 2025–26 academic year

	SCHOOL OF CHEMISTRY
ΕΧΤ486	Specific Topics in Food Chemistry
Η04	Food Chemistry I
Κ410	Laboratory Food Testing
ΥΧΤ481	Food Analysis

	SCHOOL OF BIOLOGY
GM.MGB.7.2	FOOD CHEMISTRY

	Postgraduate Program «Chemical Technology and Industrial Applications»
Μ3Υ31	Chemical and Biochemical Changes in Foods
Μ3Υ32	Special Topics in Food Physical Chemistry
Μ3Υ33	Research Methodologies in Food Science

Courses of Spring semester of 2025–26 academic year

	SCHOOL OF CHEMISTRY
ΕΧΤ483	Food Quality Control
Η05	Food Processing and Preservation
Κ411	Food Quality Management
Κ412	Food Chemistry II
ΥΧΤ381	Food Chemistry
ΥΧΤ482	Food Technology

	Postgraduate Program “Quality Control-Chemical Analysis-Environment”
Μ2Υ25	Special topics in food safety, authenticity and packaging

	Postgraduate Program «Chemical Technology and Industrial Applications»
Μ3Υ35	Innovative Product Development for Food and Feed Industrial Application
Μ3Υ36	Special Topics in Food Safety, Authenticity and Packaging

Theses Supervised

Student Theses within AUTh

In progress

Doctoral

No title
No title

Undergraduate

Study of the factors stabilizing o/w and a/w dispersion systems
Investigation of new sources of food ingredients

Postgraduate

No title

Postdoctoral

No title

2025–2026

Postgraduate

Effect of near-infrared radiation baking on quality characteristics and acrylamide content of crispbread
Valorization of coffee silverskin, a by-product of the roasted coffee industry, in the production of cracker-type bakery products.
Effect of wheat flour free asparagine content on acrylamide formation and quality characteristics of crispbread

Doctoral

No title

Undergraduate

EXPLORATION OF THE POTENTIAL USE OF A BY-PRODUCT FROM THE ROASTED COFFE INDUSTRY IN BAKERY PRODUCT DEVELOPMENT

2024–2025

Postgraduate

No title
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Undergraduate

Valorization of agro-industrial wastes for food applications
No title

2023–2024

Postgraduate

Characterization of the composition and study of the stability of hibiscus and ginger extracts with the utilatzation of natural mineral water

Undergraduate

Investigation exploitation ways of the cold pressed hemp seed residue.
APPLICATION OF 3D PRINTING FOR THE MANUFACTURE OF EDIBLE MEMBRANES

2022–2023

Undergraduate

EFFECTED OF EVAPORATION TEMPERATURE ON THE PROPERTIES OF DEHYDRATED HIBISCUS EXTRACT
INCORPORATION OF ENCAPSULATED OREGANO EEESNTIAL OIL INTO EDIBLE PIOPOLYMERIC MEMBRANES AND STUDY OF THEIR PHYSICOCHEMICAL PROPERTIES

Postgraduate

Liquid retention in frozen dough. Effect of dietary fiber addition on its thermal properties and structure

Doctoral

Τροποποίηση θέματος στη ΣΤ 788/19-12-2022

2021–2022

Undergraduate

Analysis of volatile constituents of food as a means for the testing of their authenticity.
Evaluation of the volatile fraction composition of wines of Malagousia variety.
Effect of the use of conventional and non-conventional yeast strains and their mixtures on the quality characteristics of bread.

Postgraduate

Effect of method of treatment on the composition and physicochemical characteristics of green coffee beans

2020–2021

Undergraduate

Protein bars as a source of quality plant and sustainable protein
Determination of chemical composition of Hermetia Illucens (L.) larvae and pupae of different origin
THE USE OF NON-CONVENTIONAL PROTEINS IN BREAD MAKING

2019–2020

Postgraduate

Study of the foaming properties of sesame seed aqueous extract. For the period from June 1st, 2019 to August 31st, 2019 Mrs. Panagiota Zakidou visited Belgium [Organisation "Puratos", Department Research and Development (R&D)] for traineeship in the frame of Program Erasmus+.
Study of the physicochemical properties of protein preparations from tenebrio molitor larvae

Undergraduate

Determination of chemical composition and solubility of flour and protein samples derived from Tenebrio Molitor larvae
Study of the effect of the addition of Beta vulgaris extracts (common name beetroot) on the stability of frozen o/w emulsions
Study of carbon dioxide release from roasted coffee beans

2018–2019

Undergraduate

EFFECT OF HOMOGENIZATION CONDITIONS AND SPAY DRYING TEMPERATURE ON OREGANO ESSENTIAL OIL ENCAPSULATION

Postgraduate

Analysis of the volatile fraction of breads enriched with blackcurrant pomace dietary fiber fractions. For the period from January 1st, 2019 to March 31st, 2019 (3 months) Mrs. Theano Rizou visited Brussels for traineeship (Private Corporation "Puratos") in the frame of Program Erasmus+.
Effect of various drying techniques on selected morphological and physicochemical characteristics of lemon juice powder.

2017–2018

Undergraduate

Study of the stabilisation of food dispersions with the use of dietary fiber
Isolation of ice-binding protein from beta vulgaris bulb and study of the effect of its addition in o/w frozen emulsions

Postgraduate

Study of the effect of gum arabic composition on complex coacervates formation with gelatin.

2016–2017

Postgraduate

Physicochemical characteristics of salad dressing-type products using oil bodies from oil-rich plant sources.
Development of dehydrated salad dressing-type emulsion and study of its properties.

Undergraduate

Identification of volatile fraction of dehydrated banana samples

2015–2016

Doctoral

No title

2013–2014

Postgraduate

Effect of orange pulp addition on wheat dough rheology and liquid holding capacity upon frozen storage.

2010–2011

Postgraduate

No title

2009–2010

Postgraduate

No title

2007–2008

Postgraduate

No title
No title
No title

2005–2006

Postgraduate

No title
No title

2004–2005

Postgraduate

No title

Unknown

Undergraduate

Effect of the use of flours from the edible insect tenebrio molitor in the quality and nutritional charactaristics of gluten-free bread.

Research Projects

Coordinator
2026–2026	Final General Meeting of the ACRYRED COST Action (CA21149)
2025–2029	Beyond conventional packaging: Exploring 3D printing technology for developing edible films and coatings on food and plastics for sustainable food preservation
2025–2027	Food Waste Heroes: Awareness actions through collaboration for food waste prevention and reduction
2025–2028	Repurposing olive waste in circular economy solutions for feeds, additives, packaging and biogas
2024–2028	Texture profile analysis of soft matter materials
2024–2026	Effect of post-harvest processing method on the chemical composition and physicochemical characteristics of roasted coffee beans and the quality of coffee beverage
2024–2025	Isolation and improvement of fractions of bioactive components from microalgal biomass
2022–2023	New methodologies towards valorization of bioactive ingredients from microalgae biomass
2022–2027	Utilization and dissemination of research results in the subject of chemistry and food technology
2021–2025	Development of a series of new innovative products based on the carbonated natural mineral water of SOUROTI springs enriched with herbal extracts of the Macedonian Land
2021–2025	Use of fully recyclable packaging material to preserve the high quality of roasted coffee
2020–2023	Chemical Technology and Industrial Applications
2019–2020	Study and improvement of the physiocochemical stability of almond beverage
2019–2020	MOnitoring of carbon dioxide release from roasted coffee beans
2018–2019	Study of functional properties of commercial milk samples
2017–2018	Aroma profile analysis of roasted coffee
2016–2016	Aroma profile analysis of roasted coffee
2013–2014	Organization of working group meeting in the framework of the "COST Action FA0907: BIOFLAVOUR"
2011–2011	Aroma composition of Malagouzia wine
2010–2012	Microencapsulation of hydrophobic molecules with the use of plant origin polysaccharides - Gelatine replacement

Participant
2025–2030	foodigIT: computational FOOD Science and DIGItal Transformation ERA Chair programme
2019–2020
2018–2020	Seminars of modern wine making, theoretical and practical distillation & traditional distillates and training in wine tasting (Module A & B)
2018–2026
2017–2017	Progressing towards the construction of METROFOOD-RI.
2016–2017	Modern wine making seminars, theoritical and practical distillation and traditional spirits and training in wine tasting (section A&B)
2012–2015	Exploitation of oil bodies from oil-rich plant sources in the development of novel food products
1999–2001	Exploitation of cheese whey for the development of new food products by biotechnological methods.
1998–2019	Πληρωμή μέλους ΔΕΠ -Βασιλικιώτης Γ.
1997–2023	Πληρωμή μελών ΔΕΠ ΑΠΘ για αξιολογήσεις και λοιπές υπηρεσίες - Ν. 2530/97 (ΓΓΕΤ )
1997–2000	Development and investigation of novel compositions for stabilisation of edible oils and other fat containing food.

Publications

(2026)

Journal Article

Pissia Maria-Apostolia, Matsakidou Anthia, Nenadis Nikolaos, Papi Rigini, Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2026) . Thermal processing of edible snail meat (Cornu aspersum) powders: Impact on lipid stability, aroma profile and protein bioavailability . Food and Humanity . vol.6 p.101063 (15 pages)

(2025)

Journal Article

Delaporte Adeline, Paraskevopoulou Adamantini, Grisel Michel, Gore Ecaterina . (2025) . Animal-free coacervates: The combination of fungal chitosan-gum Arabic for the encapsulation of lipophilic compounds . International Journal of Biological Macromolecules . vol.299 p.140003 (12 pages)
Petaloti Argyri-Ioanna, Paraskevopoulou Adamantini, Achilias Dimitrios . (2025) . Preparation and Characterization of Biocomposite Films with Enhanced Oxygen Barrier and Antioxidant Properties Based on Polylactide and Extracts from Coffee Silverskin . Molecules . vol.30 no.6 p.1383 (19 pages)

(2024)

Journal Article

Aktas Havva, Napiorkowska Alicja, Szpicer Arkadiusz, Custodio-Mendoza Jorge A., Paraskevopoulou Adamantini, Pavlidou Eleni, Kurek Marcin A. . (2024) . Microencapsulation of green tea polyphenols: Utilizing oat oil and starch-based double emulsions for improved delivery . International Journal of Biological Macromolecules . vol.274 no.part 1 p.Article number: 133295
Andriotis Eleftherios G., Paraskevopoulou Adamantini, Fatouros Dimitrios, Zhang Hui, Ritzoulis Christos . (2024) . Design of Aerated Oleogel–Hydrogel Mixtures for 3D Printing of Personalized Cannabis Edibles . Gels . vol.10 no.10 p.654 (15 pages)
Gkinali Alkmini-Anna, Matsakidou Anthia, Michailidis Anastasios, Paraskevopoulou Adamantini . (2024) . How Do Greeks Feel about Eating Insects? A Study of Consumer Perceptions and Preferences . Foods . vol.13 no.19 p.3199 (20 pages)
Gkinali Alkmini-Anna, Matsakidou Anthia, Moschakis Thomas, Paraskevopoulou Adamantini . (2024) . Egg-free mayonnaise-type emulsions stabilized with proteins derived from the larvae of Tenebrio molitor . Food Hydrocolloids . vol.156 p.Article number: 110249
Kaldeli Aikaterini, Zakidou Panagiota, Paraskevopoulou Adamantini . (2024) . Volatilomics as a tool to ascertain food adulteration, authenticity, and origin . Comprehensive Reviews in Food Science and Food Safety . vol.23 no.4 p.Article number: e13387
Matsakidou Anthia, Sarivasiliou Stiliani-Irini, Pissia Maria-Apostolia, Rumbos Christos I., Athanassiou Christos G., Paraskevopoulou Adamantini . (2024) . Compositional, volatile, and structural features of Hermetia illucens (black soldier fly) flours: The effect of population and life stages . Future Foods . vol.9 p.Article number: 100320
Outskouni Zozo, Christodoulou Christina, Goutas Andreas, Kyriazis Ioannis D., Paraskevopoulou Adamantini, Laliotis George P., Matsakidou Anthia, Gogas Athanasios, Trachana Varvara . (2024) . Cryptomphalus aspersa Egg Extract Protects against Human Stem Cell Stress-Induced Premature Senescence . International Journal of Molecular Sciences . vol.25 no.7 p.Article 3715
Pissia Maria-Apostolia, Matsakidou Anthia, Lazaridou Athina, Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2024) . Incorporation of snail meat particles in gellan gum fluid gels: Stability against sedimentation and rheological behavior . Food Hydrocolloids . vol.153 p.Article number: 109977

(2023)

Journal Article

Gkinali Alkmini-Anna, Matsakidou Anthia, Paraskevopoulou Adamantini . (2023) . Assessing the emulsifying properties of Tenebrio molitor larvae protein preparations: Impact of storage, thermal, and freeze-thaw treatments on o/w emulsion stability . International Journal of Biological Macromolecules . vol.250 p.Article number: 126165
Plati Fotini, Paraskevopoulou Adamantini . (2023) . Hemp protein isolate – gum Arabic complex coacervates as a means for oregano essential oil encapsulation: Comparison with whey protein isolate – gum Arabic system . Food Hydrocolloids . vol.136 no.part A p.Article number: 108284 (10 pages)

(2022)

Journal Article

Gkinali Alkmini-Anna, Matsakidou Anthia, Paraskevopoulou Adamantini . (2022) . Characterization of Tenebrio molitor Larvae Protein Preparations Obtained by Different Extraction Approaches . Foods . vol.11 no.23 p.Article number: 3852 (19 pages)
Gkinali Alkmini-Anna, Matsakidou Anthia, Vasileiou Evangelos, Paraskevopoulou Adamantini . (2022) . Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review . Trends in Food Science & Technology . vol.119 p.495-507
Kalogiouri Natasa P., Manousi Natalia, Paraskevopoulou Adamantini, Mourtzinos Ioannis, Zachariadis Georgios, Rosenberg Erwin . (2022) . Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry as a Powerful Analytical Tool for the Discrimination of Truffle Species According to Their Volatiles . Frontiers in Nutrition . vol.9 p.Article number 856250 (8 pages)
Pissia Maria-Apostolia, Matsakidou Anthia, Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2022) . Structural characteristics and physicochemical properties of freeze-dried snail meat . LWT - Food Science & Technology . vol.155 p.112980 (9 pages)
Plati Fotini, Paraskevopoulou Adamantini . (2022) . Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil . Food & Bioprocess Technology . vol.15 no.5 p.949–977
Samanidou Viktoria, Zachariadis Georgios, Terzidis Michael A., Paraskevopoulou Adamantini . (2022) . Editorial : The Pivotal Role of Chemistry in Research and Development . Separations . vol.9 no.1 p.Article number: 4 (4 pages)
Zakidou Panagiota, Varka Evdoxia-Maria, Paraskevopoulou Adamantini . (2022) . Foaming properties and sensory acceptance of plant-based beverages as alternatives in the preparation of cappuccino style beverages . International Journal of Gastronomy and Food Science . vol.30 p.Article number: 100623 (7 pages)

(2021)

Journal Article

Andriotis Eleftherios G., Papi Rigini, Paraskevopoulou Adamantini, Achilias Dimitrios . (2021) . Synthesis of D-Limonene Loaded Polymeric Nanoparticles with Enhanced Antimicrobial Properties for Potential Application in Food Packaging . Nanomaterials . vol.11 no.1 p.Article number: 191 (19 pages)
Kalogiouri Natasa P., Manousi Natalia, Rosenberg Erwin, Zachariadis Georgios, Paraskevopoulou Adamantini, Samanidou Viktoria . (2021) . Exploring the volatile metabolome of conventional and organic walnut oils by solid-phase microextraction and analysis by GC-MS combined with chemometrics . Food Chemistry . vol.363 p.Article number: 130331 (8 pages)
Plati Foteini, Ritzoulis Christos, Pavlidou Eleni, Paraskevopoulou Adamantini . (2021) . Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterization . International Journal of Biological Macromolecules . vol.182 p.144-153
Plati Fotini, Papi Rigini, Paraskevopoulou Adamantini . (2021) . Characterization of Oregano Essential Oil (Origanum vulgare L. subsp. hirtum) Particles Produced by the Novel Nano Spray Drying Technique . Foods . vol.10 no.12 p.Article number: 2923 (19 pages)
Stavra Katholiki, Plati Foteini, Pavlidou Eleni, Paraskevopoulou Adamantini . (2021) . Characterization of lemon juice powders produced by different drying techniques and carrier materials . Drying Technology . vol.40 no.9 p.1923-1934
Zakidou Panagiota, Plati Fotini, Matsakidou Anthia, Varka Evdoxia-Maria, Blekas Georgios, Paraskevopoulou Adamantini . (2021) . Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics . Molecules . vol.26 no.15 p.Article number 4609 (17 pages)
Zakidou Panagiota, Paraskevopoulou Adamantini . (2021) . Aqueous sesame seed extracts: Study of their foaming potential for the preparation of cappuccino-type coffee beverages . LWT - Food Science & Technology . vol.135 p.Article number: 110258 (8 pages)

Book Chapter

Kioseoglou Vasileios, Paraskevopoulou Adamantini, Poojary Mahesha M. . (2021) . Functional and physicochemical properties of pulse proteins - Chapter 6 . Pulse Foods : processing, quality and nutraceutical applications . Επιμέλεια:Brijesh K. Tiwari, Aoife Gowen and Brian McKenna . London . Academic Press, an imprint of Elsevier . p.113-146

(2020)

Journal Article

Alba Κ., Rizou Th., Paraskevopoulou Adamantini, Campbell G., Kontogiorgos V. . (2020) . Effects of blackcurrant fibre on dough physical properties and bread quality characteristics . Food Biophysics . vol.15 no.3 p.313-322
Papageorgiou Maria, Paraskevopoulou Adamantini, Pantazi Foteini, Skendi Adriana . (2020) . Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour . Foods . vol.9 no.11 p.Article number: 1586 (18 pages)
Paraskevopoulou Adamantini, Anagnostara Ioanna, Bezati Georgia, Rizou Theano, Pavlidou Eleni, Vouvoudi Evangelia, Kioseoglou Vasileios . (2020) . Water extraction residue from maize milling by-product as a potential functional ingredient for the enrichment with fibre of cakes . LWT - Food Science & Technology . vol.129 p.109604

(2019)

Journal Article

Mantzouridou Fani, Naziri Eleni, Kyriakidou Aikaterini, Paraskevopoulou Adamantini, Tsimidou Maria, Kioseoglou Vasileios . (2019) . Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation . LWT - Food Science & Technology . vol.105 p.48-56
Paraskevopoulou Adamantini, Rizou Theano, Kioseoglou Vasileios . (2019) . Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of Maize Milling by-Product . Plant Foods for Human Nutrition . vol.74 no.3 p.391-398
Plati Fotini, Matsakidou Anthia, Kioseoglou Vasileios, Paraskevopoulou Adamantini . (2019) . Development of a dehydrated dressing-type emulsion with instant powder characteristics . Food Structure . vol.20 p.Article number 100110 (10 pages)
Rousi Zoi, Malhiac Catherine, Fatouros Dimitrios, Paraskevopoulou Adamantini . (2019) . Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization . Food Hydrocolloids . vol.96 p.577-588

(2017)

Journal Article

Evlogimenou Anthi, Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2017) . Exploitation of hazelnut, maize germ and sesame seed aqueous extraction residues in the stabilization of sesame seed paste (tahini) . Journal of the Science of Food and Agriculture . vol.97 no.1 p.215-221
Koupantsis Thomas, Paraskevopoulou Adamantini . (2017) . Flavour retention in sodium caseinate – carboxymethylcellulose complex coavervates as a function of storage conditions . Food Hydrocolloids . vol.69 p.459-465
Naziri E., Koupantsis T., Mantzouridou Fani, Paraskevopoulou Adamantini, Tsimidou Maria, Kioseoglou Vasileios . (2017) . Influence of thermal treatment on the stability of vegetable “milk” obtained by ultrafiltration of aqueous oil body extracts from various sources . European Journal of Lipid Science and Technology . vol.119 no.7 p.Article number 1600362 (13 pages)

Conference Proceedings Article

Adamopoulou E., Leloudi M.-Chr., Paraskevopoulou Adamantini . (2017) . P56: Xinomavro naoussa red wines typicality; Linking sensory and physicochemical data . Proceedings of the 3rd IMEKOFOODS - Metrology promoting Standardization and Harmonization in Food and Nutrition . 3rd IMEKOFOODS - Metrology promoting Standardization and Harmonization in Food and Nutrition . Thessaloniki - Greece . Thessaloniki, Greece . International Measurement Confederation (IMEKO) . p.371-374

(2016)

Journal Article

Koupantsis Thomas, Pavlidou Eleni, Paraskevopoulou Adamantini . (2016) . Glycerol and tannic acid as applied in the preparation of milk proteins – CMC complex coavervates for flavour encapsulation . Food Hydrocolloids . vol.57 p.62-71
Nenadis Nikolaos, Paraskevopoulou Adamantini . (2016) . Browning susceptibility of commercial monovarietal white wines under accelerated oxidation conditions: correlation with compositional data and effect on total phenol content and radical scavenging activity . European Food Research and Technology . Vol.242 no.11 p. 1821–1828

Book Chapter

Djordjević Verica, Lević Steva, Koupantsis Thomas, Mantzouridou Fani, Paraskevopoulou Adamantini, Nedović Viktor, Bugarski Branko . (2016) . Melt Dispersion Technique for Encapsulation . Handbook of Encapsulation & Controlled Release . Επιμέλεια:Mishra, M. . Boca Raton . CRC Press . p.469-490
Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2016) . Chios Mastic gum and its food applications . Functional Properties of Traditional Foods . Επιμέλεια:K. Kristbergsson, S. Ötles . New York . Springer . p.271-287
Đorđević Verica, Paraskevopoulou Adamantini, Mantzouridou Fani, Lalou Sofia, Pantić Milena, Bugarski Branko, Nedović Viktor . (2016) . Encapsulation Technologies for Food Industry . Emerging and Traditional Technologies for safe Healthy and Quality Food . Επιμέλεια:V. Nedovic, P. Raspor, J. Levic, V. Tumbas, G.V. Barbosa-Cánovas . p.329-382

(2015)

Journal Article

Carlquist Magnus, Gibson Brian, Yuceer Yonca Karagul, Paraskevopoulou Adamantini, Sandell Mari, Angelov Angel I., Gotcheva Velitchka, Angelov Angel D., Etschmann Marlene, de Billerbeck Gustavo M., Lidén Gunnar . (2015) . Process engineering for bioflavour production with metabolically active yeasts: a mini-review . Yeast . vol.32 no.1 p.123–143
Mantzouridou Fani, Paraskevopoulou Adamantini, Lalou Sofia . (2015) . Yeast flavour production by solid state fermentation of orange peel waste . Biochemical Engineering Journal . vol.101 p.1-8
Nedović V., Gibson B., Mantzouridou Fani, Bugarski B., Djordjević V., Kalušević A., Paraskevopoulou Adamantini, Sandell M., Šmogrovičová D., Yilmaztekin M. . (2015) . Aroma formation by immobilized yeast cells in fermentation processes . Yeast . vol.32 no.1 p.173-216
Paraskevopoulou Adamantini, Donsouzi Stella, Nikiforidis Constantinos, Kioseoglou Vasileios . (2015) . Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation . Food Research International . vol.69 no.3 p.72-79

Book Chapter

Nedović Viktor, Bugarski Branko, Mantzouridou Fani, Paraskevopoulou Adamantini, Naziri Eleni, Koupantsis Thomas, Trifković Kata, Drvenica Ivana, Balanč Bojana, Đorđević Verica . (2015) . Recent advances and applications of encapsulated microbial and non-microbial active agents in the manufacture of food and beverages . Advances in Food Biotechnology . Επιμέλεια:Ravishankar Rai V. . Chichester . Wiley & Sons Ltd. . p.635-680

(2014)

Journal Article

Koupantsis Thomas, Pavlidou Eleni, Paraskevopoulou Adamantini . (2014) . Flavour encapsulation in milk proteins - CMC coacervate-type complexes . Food Hydrocolloids . vol.37 no.6 p.134-142
Paraskevopoulou Adamantini, Amvrosiadou S., Biliaderis Costas, Kioseoglou Vasileios . (2014) . Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: rheological and volatile compounds characterisation . Food Research International . vol.62 p.492-499
Tourtoglou C., Nenadis Nikolaos, Paraskevopoulou Adamantini . (2014) . Phenolic composition and radical scavenging activity of commercial Greek white wines from Vitis vinifera L. cv. Malagousia . Journal of Food Composition & Analysis . vol.33 no.2 p.166-174

Book Chapter

Kioseoglou Vasileios, Paraskevopoulou Adamantini . (2014) . Eggs . Bakery Products: Science and Technology . Επιμέλεια:Y. H. Hui, W. Zhou, I. DeLeyn, A. Pagani, C. M. Rosell, J. Selman, N. Therdthai . Chichester . Wiley & Sons Ltd. . p.243-258

Conference Announcement

Tsimidou Maria, Kioseoglou Vasileios, Blekas Georgios, Paraskevopoulou Adamantini, Chatzidimitriou Effimia, Mantzouridou Fani, Nenadis Nikolaos . (2014) . Novel approaches proposed by the Laboratory of Food Chemistry & Technology (AUTH) for the Exploitation of By-Products & Wastes from the Food, Beverage & Agricultural Industries. . Food Waste in the European Food Supply Chain: Challenges and Opportunities . Athens - Greece . 2014

(2013)

Journal Article

Lalou Sofia, Mantzouridou Fani, Paraskevopoulou Adamantini, Bugarski Branko, Levic Steva, Nedovic Victor . (2013) . Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae . Applied Microbiology & Biotechnology . vol.97 no.21 p.9397-9407
Mantzouridou Fani, Paraskevopoulou Adamantini . (2013) . Volatile bio-ester production from orange pulp-containing medium using Saccharomyces cerevisiae . Food & Bioprocess Technology . vol.6 no.12 p.3326-3334
Paraskevopoulou Adamantini, Tsioga E., Biliaderis Costas, Kioseoglou Vasileios . (2013) . Acid-induced gelation of aqueous WPI-CMC solutions: Effect on orange oil aroma compounds retention . Food Hydrocolloids . vol.30 no.1 p.368-374

Book Chapter

Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2013) . Interfacial Properties of Biopolymers, Emulsions and Emulsifiers . Handbook of biopolymer-based materials: from blends and composites to gels and complex networks . Επιμέλεια:S. Thomas, D. Durand, C. Chassenieux, P. Jyotishkumar . Weinheim . John Wiley & Sons Ltd. . p.717-740

(2012)

Journal Article

Paraskevopoulou Adamantini, Chrysanthou Andreas, Koutidou Maria . (2012) . Characterization of volatile compounds of lupin protein isolate-enriched wheat flour bread . Food Research International . vol.48 no.2 p.568-577

(2011)

Journal Article

Mitropoulou Athina, Chatzidimitriou Effimia, Paraskevopoulou Adamantini . (2011) . Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva . Food Research International . vol.44 no.5 p.1561-1570
Paraskevopoulou D., Achilias Dimitrios, Paraskevopoulou Adamantini . (2011) . Migration of styrene from plastic packaging based on polystyrene into food simulants . Polymer International . Polymer International . vol.61 no.1 p.141-148

Book Chapter

Kioseoglou Vasileios, Paraskevopoulou Adamantini . (2011) . Functional and physicochemical properties of pulse proteins . Pulse Foods: Processing, Quality and Nutraceutical Application . Επιμέλεια:B. Tiwari, A. Gowen, B. McKenna . London . Elsevier Science . p.57-90

Conference Announcement

Τσιμίδου Μαρία, Κιοσέογλου Βασίλειος, Μπλέκας Γεώργιος, Παρασκευοπούλου Αδαμαντίνη, Χατζηδημητρίου Ευφημία, Μαντζουρίδου Φανή, Νενάδης Νικόλαος, Ορδούδη Στεργιανή, Νικηφορίδης Κώστας, Καρκάνη Όλγα, Δάφτσιου Ελένη, Μάλο Χριστίνα, Κουτίδου Μαρία, Χρυσάνθου Ανδρέας, Λάλου Σοφία, Τσότσιου Δήμητρα . (2011) . Χημεία-Τρόφιμα-Υγεία: Μια αλληλοδιδακτική πρόταση από το Εργαστήριο Χημείας και Τεχνολογίας Τροφίμων (Τμήμα Χημείας ΑΠΘ) για την Α/θμια και Β/θμια εκπαίδευση. . 21ο Πανελλήνιο Συνέδριο Χημείας, «Η Χημεία στις συνθήκες κρίσης και οι προτάσεις της για την ανάπτυξη» . Θεσσαλονίκη - Ελλάδα

(2010)

Journal Article

Glampedaki Pelagia, Chatzidimitriou Effimia, Paraskevopoulou Adamantini, Pegiadou-Koemtzopoulou Sofia . (2010) . Surface tension of still wines in relation to some of their constituents: A simple determination of ethanol content . Journal of Food Composition & Analysis . vol.23 no.4 p.373-381
Matsakidou A., Blekas Georgios, Paraskevopoulou Adamantini . (2010) . Aroma and physical characteristics of cakes prepared by replacing margarine with virgin olive oil . LWT - Food Science & Technology . vol.43 no.6 p.949-957
Paraskevopoulou Adamantini, Provatidou E., Tsotsiou D., Kioseoglou Vasileios . (2010) . Dough rheology and baking performance of wheat flour-lupin protein isolate blends . Food Research International . vol.43 no.4 p.1009-1016

(2009)

Journal Article

Paraskevopoulou Adamantini, Tsoukala Antonia, Kioseoglou Vasileios . (2009) . Monitoring the behaviour of mastic gum oil volatiles release from model alcoholic beverage emulsions. Effect of emulsion composition and oil droplet size . Food Hydrocolloids . vol.23 no.4 p.1139-1148

Book Chapter

Paraskevopoulou Adamantini . (2009) . Recent Developments on GC/MS analysis of aroma compounds of baked cereal products . Handbook on Mass Spectrometry: Instrumentation, Data and Analysis and Applications . Επιμέλεια:J. K. Lang . New York . Nova Science Publishers Inc. . p.291-306

(2008)

Journal Article

Karaiskou S., Blekas Georgios, Paraskevopoulou Adamantini . (2008) . Aroma release from gum Arabic or egg yolk/xanthan stabilized oil-in-water emulsions . Food Research International . vol.41 no.6 p.637-645

(2007)

Journal Article

Kalkani Aphrodite, Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2007) . Protein interactions and filler effects in heat-set gels based on egg . Food Hydrocolloids . vol.21 p.191-197
Paraskevopoulou Despoina, Boskou Dimitrios-Christos, Paraskevopoulou Adamantini . (2007) . Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides . Food Chemistry . vol.101 p.1197-1204

(2006)

Journal Article

Terta Markela, Blekas Georgios, Paraskevopoulou Adamantini . (2006) . Retention of selected aroma compounds by polysaccharide solutions: A thermodynamic and kinetic approach . Food Hydrocolloids . vol.20 p.863-871

Book Chapter

Kioseoglou Vasileios, Paraskevopoulou Adamantini . (2006) . Eggs . Bakery Products: Science and Technology . Επιμέλεια:Y. H. Hui, H. Corke, I. De Leyn, W. Nip, N. Cross . Oxford . Blackwell Publishing . p.161-172

(2005)

Journal Article

Kioseoglou Vasileios, Paraskevopoulou Adamantini . (2005) . Molecular interactions in gels prepared with egg yolk and its fractions . Food Hydrocolloids . vol.19 no.3 p.527-532
Paraskevopoulou Adamantini, Boskou Dimitrios-Christos, Kioseoglou Vasileios . (2005) . Stabilization of olive oil - Lemon juice emulsion with polysaccharides . Food Chemistry . vol.90 no.4 p.627-634

(2004)

Journal Article

Athanasiadis I., Paraskevopoulou Adamantini, Blekas Georgios, Kioseoglou Vasileios . (2004) . Development of a novel whey beverage by fermentation with kefir granules: Effect of various treatments . Biotechnology Progress . vol.20 no.4 p.1091-1095

(2003)

Journal Article

Paraskevopoulou Adamantini, Athanasiadis I., Blekas Georgios, Koutinas A., Kanellaki M., Kioseoglou Vasileios . (2003) . Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture . Food Hydrocolloids . vol.17 no.5 p.615-620
Paraskevopoulou Adamantini, Athanasiadis I., Kanellaki M., Bekatorou A., Blekas Georgios, Kioseoglou Vasileios . (2003) . Functional properties of single cell protein produced by kefir microflora . Food Research International . vol.36 no.5 p.431-438

(2002)

Journal Article

Koidis A., Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2002) . Fracture and textural properties of low fat egg yolk gels containing emulsion droplets . Food Hydrocolloids . vol.16 no.6 p.673-678

(2000)

Journal Article

Paraskevopoulou Adamantini, Kioseoglou Vasileios, Alevisopoulos S., Kasapis S. . (2000) . Small deformation measurements of single and mixed gels of low cholesterol yolk and egg white . Journal of Texture Studies . vol.31 no.2 p.225-244

Book Chapter

Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2000) . Low-Cholesterol Yolk Protein Concentrates . Novel Macromolecules in Food Systems . Επιμέλεια:G. Doxastakis, V. Kiosseoglou . Amsterdam . Elsevier Science . p.77-96

(1999)

Journal Article

Paraskevopoulou Adamantini, Kioseoglou Vasileios, Alevisopoulos S, Kasapis S. . (1999) . Influence of reduced-cholesterol yolk on the viscoelastic behaviour of concentrated O/W emulsions . Colloids and Surfaces B: Biointerfaces . Vol.12 no.3–6 p.107-111

(1997)

Journal Article

Paraskevopoulou Adamantini, Kioseoglou Vasileios . (1997) . Texture profile analysis of heat-formed gels and cakes prepared with low cholesterol egg yolk concentrates . Journal of Food Science . vol.62 no.1 p.208-211
Paraskevopoulou Adamantini, Panagiotou Konstantinos, Kioseoglou Vasileios . (1997) . Functional properties of egg yolk concentrate with a reduced cholesterol content prepared by treatment with supercritical CO2 . Food Hydrocolloids . Vol.11 no.4 p.385-391
Paraskevopoulou Adamantini, Kioseoglou Vasileios, Pegiadou-Koemtzopoulou Sofia . (1997) . Interfacial Behavior of Egg Yolk with Reduced Cholesterol Content . Journal of Agricultural and Food Chemistry . vol.45 no.10 p.3717-3722
Paraskevopoulou Adamantini, Kioseoglou Vasileios, Alevisopoulos S., Kasapis S. . (1997) . Small deformation properties of model salad dressings prepared with reduced cholesterol egg yolk . Journal of Texture Studies . vol.28 no.2 p.221-237

(1995)

Journal Article

Paraskevopoulou Adamantini, Kioseoglou Vasileios . (1995) . Effect of cholesterol extraction from dried yolk with the aid of Polysorbate 80 on yolk's functional properties . Food Hydrocolloids . vol.9 no.3 p.205-209
Paraskevopoulou Adamantini, Kioseoglou Vasileios . (1995) . Study Of Emulsifying Properties Of Low-In-Cholesterol Egg Yolk Prepared With The Use Of Polysorbate-80 . Developments in Food Science . vol.37 p.675-684
Paraskevopoulou Adamantini, Kioseoglou Vasileios . (1995) . Use of polysorbate 80 to reduce cholesterol in dehydrated egg yolk . International Journal of Food Science and Technology . vol. 30 no. 1 p. 57-63

(1994)

Journal Article

Paraskevopoulou Adamantini, Kioseoglou Vasileios . (1994) . Cholesterol and Other Lipid Extraction from Egg Yolk Using Organic Solvents: Effects on Functional Properties of Yolk . Journal of Food Science . vol. 59 no. 4 p. 766-768

Updated: 2026-05-13

Quality Assurance Unit (MODIP)Aristotle University of Thessaloniki

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Adamantini Paraskevopoulou

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Aristotle University of Thessaloniki