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Curriculum Vitae

Athina Lazaridou

Assistant Professor, School of Agriculture

Personal Information

- 2310991671
athlazar@agro.auth.gr
Scopus ID6602988519

Course Work

Courses of Winter semester of 2018–19 academic year

	TMĪMA GEŌPONIAS
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

Courses of Spring semester of 2018–19 academic year

	TMĪMA GEŌPONIAS
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

	METAPTYCΗIAKO TMĪMATOS GEŌPONIAS
ΤΧΝ702	Advanced Physical Chemistry of Food Systems
ΤΧΝ706	Instrumental Analysis of Foods
ΤΧΝ709	Special topics
ΤΧΝ800	Research approach of thesis project

Theses Supervised

Student Theses within AUTh

In progress

Keramari Sevasti. «Χρήση προζυμιού από εκχύλισμα λυκίσκου στην παραγωγή ψωμιού χωρίς γλουτένη».
Gidari-Gounaridou Chrysanthi. «Επίδραση του ξηρού προζυμιού από εκχύλισμα ζυμούμενου ρεβιθιού στα ποιοτικά χαρακτηριστικά ψωμιού χωρίς γλουτένη».
Tsakoumi Aikaterini. ΦΥΣΙΚΟΧΗΜΕΙΑ ΤΡΟΦΙΜΩΝ.
Palassaros Georgios. Αρτοσκευάσματα με φυτικές ίνες και εκχυλίσματα βλαστημένων σπόρων.
Sereti Vasileia. Λεπτοκρυστάλλωση μελιού με έλεγχο φυσικοχημικών παραμέτρων.

2018–2019

Anagnostopoulos Georgios. ΟΡΓΑΝΟΛΗΠΤΙΚΟΣ ΕΛΕΓΧΟΣ ΚΑΤΕΨΥΓΜΕΝΩΝ ΚΑΙ ΦΡΕΣΚΩΝ ΑΡΤΟΠΑΡΑΣΚΕΥΑΣΜΑΤΩΝ

2017–2018

Tampouris Konstantinos. Νέες τάσεις στην Επιστήμη και Τεχνολογία Τροφίμων: Εφαρμογές μοριακής γαστρονομίας & τρισδιάστατης εκτύπωσης τροφίμων
Stavridaki Ioanna Maria. Παράγοντες που καθορίζουν το γλυκαιμικό δείκτη των τροφίμων

2016–2017

Prodromidis Prodromos. Πτυχιακή διατριβή
Miliou Anastasia. Πτυχιακή διατριβή

2015–2016

Chatzitzika Christina. Πτυχιακή διατριβή
Makri Maria. Πτυχιακή διατριβή
Sereti Vasileia. Πτυχιακή διατριβή

2014–2015

Gkountenoudi-Eskitzi Ippolyti. ΒΕΛΤΙΩΣΗ ΤΩΝ ΠΟΙΟΤΙΚΩΝ ΧΑΡΑΚΤΗΡΙΣΤΙΚΩΝ ΚΑΙ ΤΗΣ ΔΙΑΤΡΟΦΙΚΗΣ ΑΞΙΑΣ ΑΡΤΟΣΚΕΥΑΣΜΑΤΩΝ ΧΩΡΙΣ ΓΛΟΥΤΕΝΗ ΜΕ ΑΛΕΥΡΑ ΡΕΒΙΘΙΟΥ ΚΑΙ ΒΕΛΑΝΙΔΙΟΥ
Antonopoulou Paraskevi. Πτυχιακή διατριβή
Mygdalia Angeliki. ΧΡΗΣΗ ΕΚΧΥΛΙΣΜΑΤΟΣ ΖΥΜΩΜΕΝΟΥ ΡΕΒΙΘΙΟΥ ΩΣ ΒΕΛΤΙΩΤΙΚΟΥ ΣΤΗΝ ΠΑΡΑΓΩΓΗ ΨΩΜΙΟΥ ΧΩΡΙΣ ΓΛΟΥΤΕΝΗ
Charitonidou Elissavet. Πτυχιακή διατριβή

2013–2014

Vouris Dimitrios. ΑΛΕΣΗ ΣΙΤΟΥ ΜΕ ΠΕΠΙΕΣΜΕΝΟ ΑΕΡΑ-ΕΠΙΔΡΑΣΗ ΤΗΣ ΚΟΚΚΟΜΕΤΡΙΑΣ ΑΛΕΥΡΟΥ ΣΤΙΣ ΛΕΙΤΟΥΡΓΙΚΕΣ ΙΔΙΟΤΗΤΕΣ ΖΥΜΑΡΙΟΥ ΚΑΙ ΨΩΜΙΟΥ.
Papakrivou Evdokia. Πτυχιακή διατριβή
Kanioglou Chrysiliana. Πτυχιακή διατριβή
Dalampiras Georgios. Πτυχιακή διατριβή

2012–2013

Manthopoulos Panagiotis. Διπλωματική εργασία
Nikolaou Konstantinos. Διπλωματική εργασία
Syllaidopoulos Andreas. Διπλωματική εργασία
Christidis Paschalis. Διπλωματική εργασία

Research Projects

2014–2014	β - Γλυκάνες σε δείγματα αλεύρων και τραχανά.
2014–2014	Διαιτητικές ίνες σε δείγματα αρτοσκευασμάτων.
2013–2014	Δράση Α: Ενίσχυση Νέων Ερευνητών στη Βαθμίδα του Λέκτορα: Ο ρόλος μη συμβατικών αμυλούχων αλεύρων στα ποιοτικά και διατροφικά χαρακτηριστικά αρτοσκευασμάτων χωρίς γλουτένη
2012–2013	β-Γλυκάνες σε δείγματα αλεύρων και αρτοσκευασμάτων
2012–2012	Μελέτη αξιολόγησης των διατροφικών χαρακτηριστικών (Βιταμίνη C) των κατεψυγμένων λαχανικών σε σύγκριση με τα νωπά λαχανικά
2011–2011	Βελτίωση του διατροφικού προφίλ παραδοσιακών αρτοσκευασμάτων

Publications

2015

Without Type

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.

Without Type

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

Without Type

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.

Without Type

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

Without Type

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

Without Type

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.

Without Type

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. 11th International Congress on Engineering and Food: Food Process Engineering in a Changing World, ICEF1. Athens, Greece. vol.FMS756 p.1-6.

Without Type

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. 11th International Congress on Engineering and Food: Food Process Engineering in a Changing World, ICEF11. Athens, Greece.

2010

Without Type

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. 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

Without Type

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.

Without Type

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.

Without Type

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. 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. 6th International conference on 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. 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

Without Type

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.

Without Type

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

Without Type

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.

Without Type

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.

Without Type

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. 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. 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.

Without Type

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

Without Type

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.

Without Type

Lazaridou Athina, Biliaderis Costas (2006). Effects of sugars on cryogelation of barley β-glucans. 2nd International Congress on Bioprocesses in Food Industries (ICBF 2006). 2nd International Congress on Bioprocesses in Food Industries (ICBF 2006). Patras, Greece.

Without Type

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

Without Type

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.

Without Type

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. 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. 7h Mediterranean Conference on Calorimetry and Thermal Analysis. Thessaloniki, Greece. p.190-193.

Without Type

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

Without Type

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.

Without Type

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.

Without Type

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.

Mis à jour: 2018-10-30

Structure QualitéUniversité Aristote de Thessaloniki

Vous êtes ici

Curriculum Vitae

Athina Lazaridou

Courses of Winter semester of 2018–19 academic year

Courses of Spring semester of 2018–19 academic year

Student Theses within AUTh

In progress

2018–2019

2017–2018

2016–2017

2015–2016

2014–2015

2013–2014

2012–2013

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Structure Qualité
Université Aristote de Thessaloniki