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2023–2025 |
Highlighting the special nutritional characteristics of local agricultural products - The case of Velventos peaches |
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2022–2024 |
Utilization and dissemination of research findings in food chemistry |
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2018–2022 |
Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation-Food Innovation RI,, Υποέργο 6 |
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2017–2019 |
Incorporation of propolis' bioactive into honey |
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2016–2017 |
Characterization and stability of oat-based emulsions with native emulsifiers and hydrocolloids. |
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2013–2013 |
Assesment of nutritional value of four frozen vegetables |
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2012–2013 |
Comparative study of the nutritional value of fresh and frozen vegetables |
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2012–2015 |
Strategies development for enhancement of probiotic viability and applications in selected food system |
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2011–2011 |
Evaluation of nutritional value of frozen vegetables compared with fresh vegetables |
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2011–2014 |
High energy jet milling for the production of fine flour powders & bakery products with enhanced functional & nutritional characteristics |
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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 |
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2010–2010 |
Analyses of dairy products |
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2009–2009 |
Water activity measurements |
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2009–2009 |
Hydrophobic coatings on edible carriers of traditional salads (eg tzatziki) |
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2008–2009 |
Analyses of dairy products |
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2008–2009 |
Shelf life evaluation of two products : tahini with honey |
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2008–2009 |
Water activity measurements |
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2008–2008 |
Study of b-glycan during production of barley bread |
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2007–2007 |
Shelf life of"tahini-honey"blends |
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2006–2007 |
Development and bilogical evaluation of new functional foods for adults (age 40+) with natural extracts of commercial origin |
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2006–2007 |
Development and biologic evaluation of a new functinal food (crystal gel) with sideritis euboea (mountain tea) and fructo- oligosaccharides (FOS) for adult cosumption (25+) |
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2006–2007 |
Use of eligible coatings for appearance improvement and preservation of exported products (cherries and asparagus) |
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2005–2006 |
Microbiological , physicochemical and chemical analyses of honey samples. |
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2005–2007 |
Structure and properties of cereal polysaccharides for production of functional dairy and cereal products. |
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2005–2005 |
"Food - Nutrition - Well Being" |
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2005–2005 |
Convention: "Food - Nutrition - Well being" |
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2004–2005 |
Convention: "Food - Nutrition - Well being" |
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2003–2004 |
Quality and safety of food - new technologies (Q-SAFE-FOODNET) |
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2003–2004 |
Research and Development in the field of functional foods - bioactive ingredients |
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2001–2003 |
Quality indices of frozen vegetables and frozen dough products. |
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2001–2003 |
Production of lactic acid and gellan gum from molasses and synthetic media. |
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2001–2004 |
Design of foods with imrpoved functionality and superior health effects using cereal Beta-Glucans. |
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1996–1999 |
Enhancement of quality of food and related systems by control of molecular mobility. |
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1995– |
Σύμπλοκα αμύλου-λιπιδίων: Επίδραση μήκους αλυσίδας αμυλόζης και υγροθερμικών συνθηκών στο σχηματισμό, μορφολογία και θερμοδυναμική σταθερότητα των συμπλόκων. |
