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Aristotle University of Thessaloniki
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Athina Lazaridou
Professor, School of Agriculture
Personal Information
2310991671
athlazar@agro.auth.gr
https://food-science.agro.auth.gr/personnel/λαζαρίδου-αθηνά/
Scopus ID
6602988519
https://orcid.org/0000-0003-3641-788X
Γνωστικό Αντικείμενο
:
Επιστήμη Τροφίμων-Φυσικοχημεία τροφίμων
Επιστημονική Ειδίκευση
:
Γεωπονία, Δασολογία και ΑλιείαΕπιστήμη Τροφίμων
Course Work
Courses of Winter semester of 2024–25 academic year
SCHOOL OF AGRICULTURE
027Ε
AGRICULTURAL TECHNOLOGY
506Υ
CEREAL TECHNOLOGY
518Υ
SEMINARS
526Υ
FOOD ANALYSIS
528Υ
FOOD ANALYSIS PRACTICE
535Υ
PHYSICAL CHEMISTRY OF FOOD
Ν301Υ
FOOD CHEMISTRY II
Ν303Υ
FOOD ANALYSIS
Ν700Υ
INTERNSHIP
POSTGRADUATE STUDIES PROGRAMME FOOD SCIENCE AND NUTRITION
ΕΤΔ102
Food Chemistry and Nutrition
ΕΤΔ103
Food Process Design
Postgraduate Program «Chemical Technology and Industrial Applications»
Μ3Υ32
Special Topics in Food Physical Chemistry
Courses of Spring semester of 2024–25 academic year
SCHOOL OF AGRICULTURE
027Ε
AGRICULTURAL TECHNOLOGY
506Υ
CEREAL TECHNOLOGY
518Υ
SEMINARS
526Υ
FOOD ANALYSIS
528Υ
FOOD ANALYSIS PRACTICE
535Υ
PHYSICAL CHEMISTRY OF FOOD
Ν310Υ
PHYSICAL CHEMISTRY OF FOODS
Ν318Ε
CEREAL TECHNOLOGY
Ν700Υ
INTERNSHIP
POSTGRADUATE STUDIES PROGRAMME FOOD SCIENCE AND NUTRITION
ΕΤΔ104
Special Topics in Food Science and Nutrition
ΕΤΔ105
Seminars in Food Science and Nutrition
ΕΤΔ106
Research approach of the topic of Master thesis
Theses Supervised
Student Theses within AUTh
In progress
Postgraduate
No title
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Doctoral
No title
2024–2025
Undergraduate
Physicochemical properties of barley malt
Enrichment of biscuits with wheat milling by products and their effect on quality characteristics
Risks and deterioration of flour and bread
Physicochemical and sensorial characteristics of spreads from by-products of industrial fruit processing
2023–2024
Doctoral
Hydrocolloid- based dispersion systems as saturated fat substitutes in cereal products: development, structure, functionality.
Postdoctoral
No title
Undergraduate
Effect of apple pomace on the physicochemical properties of oil-in-water emulsions.
Saturated fat substitution in bakery products using an apple pomace emulsion.
Incorporation of flour from germinated chickpea into wheat bread.
Incorporation of arabinoxylans in dairy products
Incorporation of arabinoxylans in dairy products
Enrichment of bakery products with flour by-products and effect on their shelf life
Enrichment of bakery products with flour by-products and effect on their shelf life
Replacement of saturated fats in baker products
Utilization of brewing by-products and their applications on the food industry.
Composition and in vitro starch digestibility of bakery products fortified with low-fat sesame cake.
Effect of incorporation of raw and roasted yellow split pea flours on aroma and physicochemical characteristics of bakery products.
Study of the physicochemical characteristics of bakery products enriched with commercial lupin sprout
Physicochemical properties of zein based films and the effect of its coatings on the shelf life of biscuits
Physicochemical properties of zein based films and the effect of its coatings on the shelf life of biscuits
2022–2023
Undergraduate
Isolation and charcterization of water extractable rye arabinoxylans.
Isolation and characterization of water extractable rye arabinoxylans.
Effect of incorporation of flour from sprouted yellow split pea on the aroma and physicochemical characteristics of bakery products.
Compositional analysis and in vitro starch digestibility of baked products enriched with high-fat sesame cake.
Effect of dry sourdough with a clostridia starter culture on the quality characteristics of wheat bread.
Postgraduate
Extraction of protein isolates from sesame cake and study of their physicochemical characteristics
Incorporation of sesame cake into bakery products and characterization of their physicochemical and sensorial parameters
2021–2022
Undergraduate
Effect of commercial flours of lentil sprouts on quality characteristics of bakery products.
Incorporation of by-products of oilseeds in bakery products.
Incorporation of bioactive compounds from by-products of aromatic plant processing in foods.
Substitution of saturated fat in biscuits by using emulsion gels.
Substitution of saturated fat in biscuits by using emulsion gels.
2020–2021
Undergraduate
Gluten free bakery products with improved nutritional profile.
Alternative substrates of sourdough in bakery products.
Incorporation of whole barley flour and pea protein concentrate in wheat breads.
Effect of sourdoughwith Clostridium sp. as starter culture on quality attributes of wheat bread.
Incorporation of whole barley flour and pea protein concentrate in wheat breads.
Use of polysaccharides for the encapsulation of phenolic compounds.
Postgraduate
No title
Study of physicochemical properties of zein-based edible films and application of its coatings on breads
2019–2020
Undergraduate
Incorporation of Roasted Flour from Germinated Chickpea into Wheat Bread.
Incorporation of lentil flour from germinated seeds into bread.
Incorporation of roasted yellow split pea into bakery products.
Incorporation of roasted yellow pea into bakery products.
SOURDOUGH TECHNOLOGY APPLICATIONS IN GLUTEN-FREE BAKERY PRODUCTS.
Incorporation of lentil flour from germinated seeds into bread.
2018–2019
Undergraduate
SENSORY ANALYSIS OF FRESH AND FROZEN BAKERY PRODUCTS
Production of whole flours enriched with dietary fibers.
Postgraduate
Impact of sourdough from a commercial starter culture on production of gluten-free bread enriched with chickpea flour.
Production of creamed cotton honey by controlling physicochemical parameters.
Impact of dry sourdough from chickpea fermentation extract on quality characteristics of gluten-free bread.
2017–2018
Undergraduate
New trends in Food Science and Technology:Applicatiow in molecular gastronomy & three-dimensional printing of foods
Factors affecting glycemic index of foods
2016–2017
Undergraduate
No title
No title
2015–2016
Undergraduate
No title
No title
No title
2014–2015
Postgraduate
No title
No title
Undergraduate
No title
No title
2013–2014
Undergraduate
No title
No title
No title
Postgraduate
No title
2012–2013
Undergraduate
No title
No title
No title
No title
Unknown
Postgraduate
Development of "clean-label"glouten free breads enriched with flaxseed
Research Projects
Coordinator
2023–2023
Convention: "21st Gums & Stabilisers for the Food Industry Conference"
2020–2023
Valorisation of Agricultural Residues by Transformation in Cascade of Bioand Thermo- Chemical Routes to Food Additives of High Added Value
2020–2023
Sustainable production of functional ingredients from agro-food industry by-products for the development of high-added value bakery products
2018–2022
Development of innovative grain flours, sourdough preparations and baked products for preventing chronic diseases and improving quality of life.
2014–2014
b- Glucans in flour and trachanas samples.
2014–2014
Dietary fibers in bakery products.
2013–2014
The role og non-conventional starchy flours in quality and nutriotional characteristics of gluten free bakery products
2012–2013
b-Glucans determination in flours and bakery products
2012–2012
Evaluation of nutritional characteristics (vitamin C) of frozen vegetables in comparison with raw vegetables
2011–2011
Improvemwnt of nutritional profile of traditional baked products
Participant
2021–2025
Consumer-driven demands to reframe farming systems
2020–2024
Modulating the functional properties of whey proteins by ethanol: application in dairy products
2020–2024
Design of oleogel systems with optimized characteristics for animal fat substitution in food products
2019–2025
Food Law
2018–2022
Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation-Food Innovation RI,, Υποέργο 6
2018–2025
2017–2019
Incorporation of propolis' bioactive into honey
2014–2018
Seminars in cheesemaking
2011–2014
High energy jet milling for the production of fine flour powders & bakery products with enhanced functional & nutritional characteristics
2011–2014
Exploiting current technologies to trace and characterise starch raw material form starch producing crops to improve qualitative and nutritional characteristics of baked food products
2010–2015
Students' internship of the Faculty of Agriculture
2010–2010
Analyses of eggs
2008–2009
Shelf life evaluation of two products : tahini with honey
2008–2008
Study of b-glycan during production of barley bread
2007–2007
Shelf life of"tahini-honey"blends
2005–2007
Structure and properties of cereal polysaccharides for production of functional dairy and cereal products.
2001–2004
Design of foods with imrpoved functionality and superior health effects using cereal Beta-Glucans.
2000–2001
Characterization and study of functional properties of xanthan and pullula prepared by biotechnological methods.
1996–1999
Enhancement of quality of food and related systems by control of molecular mobility.
Publications
(2024)
Journal Article
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
Gkountenoudi-Eskitzi Ippolyti
,
Kotsiou Kali
,
Irakli Maria N
,
Lazaridis Antonios
,
Biliaderis Costas
,
Lazaridou Athina
(2023)
.
In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads
.
Food Research International
.
vol.166 no.C p.112579
.
Nouska Chrysanthi
,
Hatzikamari Magdalini
,
Matsakidou Anthia
,
Biliaderis Costas
,
Lazaridou Athina
(2023)
.
Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism
.
Foods
.
vol.12 no.16 p.3112
.
(2022)
Journal Article
Kotsiou Kali
,
Sacharidis Dimitrios-Diogenis
,
Matsakidou Anthia
,
Biliaderis Costas
,
Lazaridou Athina
(2022)
.
Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena
.
Food Hydrocolloids
.
vol.124 no.PB p.107322
.
Mouzakitis Christos-Konstantinos
,
Sereti Vasileia
,
Matsakidou Anthia
,
Kotsiou Kali
,
Biliaderis Costas
,
Lazaridou Athina
(2022)
.
Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life
.
Food Hydrocolloids
.
vol.132 no.C p.107856
.
Mygdalia Angeliki S
,
Nouska Chrysanthi
,
Chatzikamari Magdalini
,
Biliaderis Costas
,
Lazaridou Athina
(2022)
.
A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads
.
Food Research International
.
vol.159 no.C p.111593
.
Zampouni K
,
Soniadis A
,
Moschakis Thomas
,
Biliaderis Costas
,
Lazaridou Athina
,
Katsanidis Evgenios
(2022)
.
Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols
.
LWT
.
vol.154 no.C p.112815
.
(2021)
Journal Article
Christofi M
,
Mauromoustakos A
,
Mourtzinos Ioannis
,
Lazaridou Athina
,
Drogoudi P
,
Theodoulidis S
,
Biliaderis Costas
,
Manganaris G.A
(2021)
.
The effect of genotype and storage on compositional, sensorial and textural attributes of canned fruit from commercially important non-melting peach cultivars
.
Journal of Food Composition and Analysis
.
vol.103 no.C p.104080
.
Irakli Maria
,
Lazaridou Athina
,
Biliaderis Costas
(2021)
.
Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments
.
Foods
.
vol.10 no.1 p.57
.
Kotsiou Kali
,
Sacharidis Dimitrios-Diogenis
,
Matsakidou Anthia
,
Biliaderis Costas
,
Lazaridou Athina
(2021)
.
Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
.
Foods
.
vol.10 no.8 p.1832
.
Kyriakidou Aikaterini
,
Makris Dimitris P
,
Lazaridou Athina
,
Biliaderis Costas
,
Mourtzinos Ioannis
(2021)
.
Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents
.
Foods
.
vol.10 no.6 p.1262
.
Sereti Vasileia
,
Lazaridou Athina
,
Biliaderis Costas
,
Valamoti Soultana-Maria
(2021)
.
Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach
.
Foods
.
vol.10 no.4 p.789
.
(2020)
Journal Article
Heiss Andreas G
,
Azorin Marian Berihuete
,
Antolin Ferran
,
Kubiak-Martens Lucy
,
Marinova Elena
,
Arendt Elke K
,
Biliaderis Costas
,
Kretschmer Hermann
,
Lazaridou Athina
,
Stika Hans-Peter
,
Zarnkow Martin
,
Baba Masahiro
,
Bleicher Niels
,
Cialowicz Krzysztof M
,
Chlodnicki Marek
,
Matuschik Irenaeus
,
Schlichtherle Helmut
,
Valamoti Soultana-Maria
(2020)
.
Mashes to Mashes, Crust to Crust: Presenting a novel microstructural marker for malting in the archaeological record
.
PLOS ONE
.
vol.15 no.5 p.1-40
.
(2019)
Journal Article
Tsialtas Ioannis
,
Irakli M
,
Lazaridou Athina
(2019)
.
Exit of seed weevil and its parasitoid changed testa color but not phenolic and tannin contents in faba beans
.
Journal of Stored Products Research
.
vol.82 p.27-30
.
Conference Announcement
Valamoti Soultana-Maria
,
Petridou Chryssa
,
Heiss A.G
,
Berihuete-Azorín M
,
Stika H.-P
,
Fiorentino G
,
Primavera M
,
Biliaderis Costas
,
Lazaridou Athina
,
Sereti V
,
Fyntikoglou Vasileios
,
Symponis K
,
Papadopoulou Lamprini
(2019)
.
Sitos: an interdisciplinary investigation of 'cereal food' in the ancient Greek world integrating literary sources, experimentation, food science, archaeobotany and scanning electron microscopy
.
18th Conference of the International Workgroup for Palaeoethnobotany
.
Lecce - Italy
.
(2017)
Journal Article
Moschakis Thomas
,
Dergiade Ismini
,
Lazaridou Athina
,
Biliaderis Costas
,
Katsanidis Evgenios
(2017)
.
Modulating the physical state and functionality of phytosterols by emulsification and organogel formation: Application in a model yogurt system
.
Journal of Functional Foods
.
vol.33 p.386-395
.
(2015)
Journal Article
Ronda Felicidad
,
Perez-Quirce Sandra
,
Lazaridou Athina
,
Biliaderis Costas
(2015)
.
Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
.
Food Hydrocolloids
.
vol.48 no.C p.197-207
.
Conference Announcement
Theologidou G
,
Zoric L
,
Lazaridou Athina
,
Lukovic J
,
Tsialtas Ioannis
(2015)
.
Cooking time of lentils (Lens culinaris) as related to seed coat anatomy, cultivar and P fertilization
.
Eucarpia International Symposium on Protein Crops-V Meeting AEL
.
Pontevedra - Spain
.
(2014)
Journal Article
Lazaridou Athina
,
Marinopoulou A
,
Matsoukas Nikitas
,
Biliaderis Costas
(2014)
.
Impact of flour particle size and autoclaving on β-glucan physicochemical properties and starch digestibility of barley rusks as assessed by in vitro assays
.
Bioactive Carbohydrates and Dietary Fiber
.
vol.4 p.58-73
.
Lazaridou Athina
,
Serafeimidou A
,
Biliaderis Costas
,
Moschakis Thomas
,
Tzanetakis Nikolaos
(2014)
.
Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain
.
Food Hydrocolloids
.
vol.39 p.204-214
.
Moditsi M
,
Lazaridou Athina
,
Moschakis Thomas
,
Biliaderis C.G
(2014)
.
Modifying the physical properties of dairy protein films for controlled release of antifungal agents
.
Food Hydrocolloids
.
vol.39 p.195-203
.
Moschakis Thomas
,
Lazaridou Athina
,
Biliaderis Costas
(2014)
.
A micro- and macro-scale approach to probe the dynamics of sol-gel transition in cereal β-glucan solutions varying in molecular characteristics
.
Food Hydrocolloids
.
vol.42 part 1 p.81-91
.
Conference Announcement
Gkountenoudi-Eskitzi I
,
Lazaridou Athina
,
Goula Athanasia
,
Biliaderis Costas
(2014)
.
Development of gluten-free breads enriched with chickpea and acorn flours using response surface methodology
.
A.A.C.C. International Annual Meeting
.
Rhode Island-USA
.
(2012)
Journal Article
Moschakis Thomas
,
Lazaridou Athina
,
Biliaderis Costas
(2012)
.
Using particle tracking to probe the local dynamics of barley β-glucan solutions upon gelation
.
Journal of Colloid and Interface Science
.
vol.375 no.1 p.50-59
.
Papatsaroucha E
,
Pavlidou S
,
Chatzikamari Magdalini
,
Lazaridou Athina
,
Torriani S
,
Gerasopoulos Dimitrios
,
Litopoulou-Tzanetaki Evanthia
(2012)
.
Preservation of pears in water in the presence of Sinapis arvensis seeds: A Greek tradition
.
International Journal Food Microbiology
.
vol.159 no.3 p.254-262
.
(2011)
Journal Article
Lazaridou Athina
,
Papoutsi Z
,
Biliaderis Costas
,
Moutsatsou P
(2011)
.
Effect of oat and barley β-glucans on inhibition of cytokine-induced adhesion molecule expression in human aortic endothelial cells: Molecular structure-function relations
.
Carbohydrate Polymers
.
vol.84 no.1 p.153-161
.
Moschakis Thomas
,
Lazaridou Athina
,
Biliaderis Costas
(2011)
.
Using particle tracking to probe the local dynamics of barley β-glucan solutions
.
Procedia Food Science
.
Athens, Greece
.
Vol.1 p.294-301
.
Conference Proceedings Article
Moschakis Thomas
,
Lazaridou Athina
,
Biliaderis Costas
(2011)
.
Using particle tracking to probe the local dynamics of barley β-glucan solutions
.
11th International Congress on Engineering and Food: Food Process Engineering in a Changing World, ICEF1
.
Athens, Greece
.
vol.FMS756 p.1-6
.
Conference Announcement
Patsioura A
,
Gekas V
,
Lazaridou Athina
,
Biliaderis Costas
(2011)
.
Kinetics of heterogeneous amylolysis in oat flour and characterization of hydrolyzates
.
11th International Congress on Engineering and Food: Food Process Engineering in a Changing World, ICEF11
.
Athens, Greece
.
(2010)
Conference Announcement
Biliaderis Costas
,
Lazaridou Athina
(2010)
.
Shelf life of bakery items
.
Understanding, measuring and predicting the shelf life of foods, Theory-Applications, Workshop
.
Thessaloniki, Greece
.
Lazaridou Athina
,
Serafimidou A
,
Biliaderis Costas
,
Tzanetakis Nikolaos
(2010)
.
Effect of oat β-glucan on physicochemical attributes of set yogurt containing a probiotic culture
.
13th Food Colloids 2010: On the Road…From Interfaces to Consumers
.
Granada, Spain
.
Lazaridou Athina
,
Papoutsi Z
,
Biliaderis Costas
,
Moutsatsou P
(2010)
.
Impact of molecular structure of cereal β-glucans on anti-inflammatory activity in human aortic endothelial cells
.
A.A.C.C. International Annual Meeting
.
Savannah, Georgia, U.S.A
.
Lazaridou Athina
,
Marinopoulou A
,
Matsoukas Nikitas
,
Biliaderis Costas
(2010)
.
Effects of flour particle size and autoclaving on physicochemical and functional properties of dough and Cretan barley rusks
.
A.A.C.C. International Annual Meeting
.
Savannah, Georgia, U.S.A
.
Lazaridou Athina
(2010)
.
Water dynamics and water management in food products: ‘water activity’ vs. ‘molecular mobility’ in relation to product stability
.
Understanding, measuring and predicting the shelf life of foods: Theory-Applications, Workshop
.
Thessaloniki, Greece
.
Lazaridou Athina
(2010)
.
Molecular origin of cereal β-glucan functionality - rheological and technological aspects
.
Α.A.C.C. International Annual Meeting
.
Savannah, Georgia, U.S.A.
.
Moschakis Thomas
,
Lazaridou Athina
,
Ioannou K
,
Biliaderis Costas
(2010)
.
Structural properties of bovine serum albumin / chitosan coacervates
.
13th Food Colloids 2010: On the Road…From Interfaces to Consumers
.
Granada, Spain
.
Skendi A
,
Biliaderis Costas
,
Lazaridou Athina
(2010)
.
Structural variation and rheological properties of arabinoxylans from six breadmaking greek wheat cultivars
.
13th Food Colloids 2010: On the Road…From Interfaces to Consumers
.
Granada, Spain
.
(2009)
Journal Article
Lazaridou Athina
,
Biliaderis Costas
(2009)
.
Concurrent phase separation and gelation in mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions
.
Food Hydrocolloids
.
vol.23 no.3 p.886-895
.
Book Chapter
Lazaridou Athina
,
Biliaderis Costas
(2009)
.
Gluten-free Doughs: Rheological Properties, Testing Procedures-Methods and Potential Problems
.
Gluten – free Food Science and Technology
.
(ed.) Gallagher, E
.
UK
.
Blackwell Pub. Professional
.
p.52-82
.
Conference Announcement
Biliaderis Costas
,
Lazaridou Athina
(2009)
.
Cereal non-starch polysaccharides as functional ingredients: structure - physical property relations
.
1st International Conference on Sustainable Postharvest and Food Technologies INOPTEP 2009
.
Divcibare, Serbia
.
Biliaderis Costas
,
Lazaridou Athina
(2009)
.
Analytical approaches to understanding quality and functionality aspects of cereal dietary fibers
.
6th International Conference Instrumental Methods of Analysis Modern Trends and Applications
.
Athens, Greece
.
Lazaridou Athina
,
Biliaderis Costas
,
Vaikousi H
(2009)
.
Structure-function relations of cereal β-glucans in food model systems
.
4th International Dietary Fibre Conference
.
Vienna, Austria
.
Lazaridou Athina
(2009)
.
Structure-functionality relations of cereal beta-glucans in food systems
.
Cereal beta-glucan in foods - State and functionality, Workshop
.
Vienna, Austria
.
Marinopoulou A
,
Lazaridou Athina
,
Biliaderis Costas
(2009)
.
Fate of β-glucans during making of traditional Cretan barley rusks
.
4th International Dietary Fibre Conference
.
Vienna, Austria
.
Patsioura A
,
Gekas V
,
Lazaridou Athina
,
Biliaderis Costas
(2009)
.
Study of enzymatic hydrolysis & characterization of oat flour hydrolyzates
.
8th European Young Cereal Scientists and Technologists Workshop
.
Viterbo, Italy
.
(2008)
Journal Article
Lazaridou Athina
,
Vaikousi H
,
Biliaderis Costas
(2008)
.
Impact of mixed-linkage linkage 1-3, 1-4 β-glucans on physical properties of acid-set skim milk gels
.
International Dairy Journal
.
vol.18 p.312-322
.
Lazaridou Athina
,
Vaikousi H
,
Biliaderis Costas
(2008)
.
Effects of polyols on cryostructurization of barley β-glucans
.
Food Hydrocolloids
.
vol.22 p.263-277
.
Lazaridou Athina
,
Chornick T
,
Biliaderis Costas
,
Izydorczyk M. S
(2008)
.
Sequential solvent extraction and structural characterization of polysaccharides from the endosperm cell walls of barley grown in different environments
.
Carbohydrate Polymers
.
vol.73 p.621-639
.
Lazaridou Athina
,
Chornick T
,
Biliaderis Costas
,
Izydorczyk M. S
(2008)
.
Composition and molecular structure of polysaccharides released from barley endosperm cell walls by sequential extraction with water, malt enzymes, and alkali
.
J.Cereal Sci
.
vol.48 p.304-318
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Conference Announcement
Lazaridou Athina
,
Vaikousi H
,
Biliaderis Costas
(2008)
.
Molecular size effects on gelation of barley and oat β-glucans
.
Trends in Cereal Science and Technology: Industrial Applications, Workshop
.
Faculty of Agriculture, Aristotle University, Thessaloniki, Greece
.
(2007)
Journal Article
Lazaridou Athina
,
Duta D
,
Papageorgiou M
,
Belc N
,
Biliaderis Costas
(2007)
.
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
.
Journal Food Engineering
.
vol.79 p.1033-1047
.
Lazaridou Athina
,
Biliaderis Costas
(2007)
.
Molecular aspects of cereal β-glucan functionality: physical properties, technological applications and physiological effects
.
Journal of cereal science
.
vol.46 p.101-118
.
Lazaridou Athina
,
Biliaderis Costas
(2007)
.
Cryogelation phenomena in mixed skim milk powder- barley - β -glucan - polyol aqueous dispersions
.
Food Research Interational
.
vol.40 p.793-802
.
Vaikousi H
,
Lazaridou Athina
,
Biliaderis Costas
,
Zawistowski J
(2007)
.
Phase transitions, solubility and crystallization kinetics of phytosterols and phytosterol-oil blends
.
Journal of Agricultural and Food Chemistry
.
vol.55 p.1790-1798
.
Μπιλιαδέρης Κωνσταντίνος
,
Λαζαρίδου Αθηνά
,
Βαϊκούση Χ
(2007)
.
β-Γλυκάνες δημητριακών ως συστατικά λειτουργικών τροφίμων: φυσικές ιδιότητες και μεταβολική δράση
.
Τρόφιμα και Ποτά
.
p.62-66
.
Book Chapter
Lazaridou Athina
,
Biliaderis Costas
,
Izydorczyk M. S
(2007)
.
Cereal β-glucans: structure, physical properties and physiological functions
.
Functional Food Carbohydrates
.
(eds) Biliaderis, C. G. and Izydorczyk, M. S
.
Boca Raton, Florida USA
.
Chemical Rubber Company Press
.
p.1-72
.
Nazare J.-A
,
Laville M
,
Biliaderis Costas
,
Lazaridou Athina
,
Onning G
,
Salmenkallio-Marrtila M
,
Triantafyllou A
(2007)
.
β-glucans
.
Novel Food Ingredients for Weight Control
.
(ed.) Henry, C. J. K
.
Cambridge, UK
.
Woodhead Publishing Ltd
.
p.131-152
.
Conference Proceedings Article
Fustier P
,
Lazaridou Athina
,
Biliaderis Costas
(2007)
.
Compression, creep and stress-relaxation testing of wheat flour and gluten-free doughs – relation to end-product properties
.
Proceedings of the 5th International Congress in Food Technology: Consumer Protection through Food Process Improvement and Innovation in the Real World
.
Thessaloniki, Greece
.
vol.1 p.173-181
.
Lazaridou Athina
,
Vaikousi H
,
Biliaderis Costas
(2007)
.
Effects of polyols on barley β-glucan cryogelation in ice cream model systems
.
Proceedings of the 5th International Congress in Food Technology: Consumer Protection through Food Process Improvement and Innovation in the Real World
.
Thessaloniki, Greece
.
vol.2 p.269-276
.
Conference Announcement
Kristo E
,
Λαζαρίδου Αθηνά
,
Μπιλιαδέρης Κωνσταντίνος
(2007)
.
Θερμομηχανικές ιδιότητες μικτών συστημάτων βιοπολυμερών
.
3ο Πανελλήνιο Συνέδριο Θερμικής Ανάλυσης
.
Αθήνα, Ελλάδα
.
Λαζαρίδου Αθηνά
,
Μπιλιαδέρης Κωνσταντίνος
(2007)
.
Υαλώδης μετάπτωσης σε μέλια Ελληνικής προέλευσης
.
3ο Πανελλήνιο Συνέδριο Θερμικής Ανάλυσης
.
Αθήνα, Ελλάδα
.
(2006)
Journal Article
Kontogiorgos V
,
Vaikousi H
,
Lazaridou Athina
,
Biliaderis Costas
(2006)
.
A fractal analysis approach to viscoelasticity of physically cross-linked barley β-glucan gel networks
.
Colloids and Surfaces B: Biointerfaces
.
vol.49 p.45-52
.
Conference Proceedings Article
Lazaridou Athina
,
Biliaderis Costas
(2006)
.
Effects of sugars on cryogelation of barley β-glucans
.
2nd International Congress on Bioprocesses in Food Industries (ICBF 2006)
.
Patras, Greece
.
Conference Announcement
Lazaridou Athina
,
Biliaderis Costas
,
Vaikousi H
(2006)
.
Enrichment of gluten-free bread formulations with water-soluble oat β-glucan: effects on dough rheology and bread quality parameters
.
Dietary fibre 2006
.
Helsinki, Finland
.
(2005)
Journal Article
Papageorgiou M
,
Lakhdara N
,
Lazaridou Athina
,
Biliaderis Costas
,
Izydorczyk M. S
(2005)
.
Water extractable 1-3, 1-4 -β-D-glucans from barley and oats: an intervarietal study on their structural features and rheological behaviour
.
Journal of cereal science
.
vol.42 p.213-224
.
Conference Proceedings Article
Lazaridou Athina
,
Vaikousi H
,
Biliaderis Costas
(2005)
.
Structure development in mixed-linkage 1-3, 1-4 β-glucan hydrogels as probed by calorimetry and small deformation dynamic rheometry
.
Proceedings of Medicta 2005, 7h Mediterranean Conference on Calorimetry and Thermal Analysis
.
Thessaloniki Greece
.
p.157-162
.
Vaikousi H
,
Lazaridou Athina
,
Biliaderis Costas
,
Zawistowski J
(2005)
.
Phase transitions of phytosterols and phytosterol-oil blends
.
Proceedings of Medicta 2005, 7h Mediterranean Conference on Calorimetry and Thermal Analysis
.
Thessaloniki, Greece
.
p.190-193
.
Conference Announcement
Izydorczyk M
,
Lazaridou Athina
,
Chornick T
,
Biliaderis Costas
(2005)
.
Degradation of isolated cell walls from barley grains differing in hardness and protein content by malt extracts
.
90th AACC International Annual Meeting
.
Orlando FL, USA
.
Kontogiorgos V
,
Vaikousi H
,
Lazaridou Athina
,
Biliaderis Costas
(2005)
.
Fractal scaling behavior of physically cross-linked β-glucan gel networks
.
13th Gums and Stabilizers for the Food Industry
.
Wrexham, UK
.
(2004)
Journal Article
Lazaridou Athina
,
Biliaderis Costas
,
Micha-Screttas M
,
Steele B. R
(2004)
.
A comparative study on structure-function relations of mixed linkage 1-3, 1-4 linear β-glucans
.
Food Hydrocolloids
.
vol.18 p.837-855
.
Lazaridou Athina
,
Biliaderis Costas
,
Bacandritsos N
,
Sabatini A. G
(2004)
.
Composition, thermal and rheological behavior of selected Greek honeys
.
Journal Food Engineering
.
vol.64 no.1 p.9-21
.
Lazaridou Athina
,
Biliaderis Costas
(2004)
.
Cryogelation of cereal β-glucans: structure and molecular size effects
.
Food Hydrocolloids
.
vol.18 p.933-947
.
Conference Proceedings Article
Lazaridou Athina
,
Vaikousi H
,
Biliaderis Costas
(2004)
.
Molecular size effects on gelation of barley and oat β-glucans
.
Gums and Stabilizers for the Food Industry 12
.
(eds) Williams, P. A. and Phillips, G. O
.
The Royal Society of Chemistry
.
p.108-115
.
Conference Announcement
Izydorczyk M. S
,
Lazaridou Athina
,
Chornick T
,
Biliaderis Costas
(2004)
.
The role of endosperm cell walls in texture of barley grain
.
89th Annual Meeting of A.A.C.C
.
San Diego, USA
.
Lazaridou Athina
,
Irakli M
,
Izydorczyk M. S
,
Biliaderis Costas
(2004)
.
Effects of various processing factors on gelation of cereal beta-glucans
.
89th Annual Meeting of Anne Arundel Community College
.
San Diego, USA
.
Updated: 2025-03-21