184 results on '"Irakli, Maria"'
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2. Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits
3. Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads
4. Optimizing conditions for the recovery of lignans from sesame cake using three green extraction methods: Microwave-, ultrasound- and accelerated-assisted solvent extraction
5. Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes
6. Comparison of drying methods for the retention of phenolic antioxidants in post-distillation solid residues of aromatic plants
7. In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads
8. Valuable Nutrients, Aroma Profile, and Functional Bioactives Extracted by Eco-Friendly Extraction Techniques from Wild Olive Fruits (Olea europaea L. var. sylvestris)
9. Phenolic extracts from solid wastes of the aromatic plant essential oil industry: Potential uses in food applications
10. First Steps towards Pre-Breeding of Sideritis scardica : A Phenotypic, Agronomic, and Phytochemical Profiling Approach.
11. Effect of Genotype, Environment, and Their Interaction on the Antioxidant Properties of Durum Wheat: Impact of Nitrogen Fertilization and Sowing Time
12. Assessment of Antioxidant and Antibacterial Potential of Phenolic Extracts from Post-Distillation Solid Residues of Oregano, Rosemary, Sage, Lemon Balm, and Spearmint
13. Flower/testa colour associations with grain yield, quality and tolerance to seed weevil in grass pea phenotypes
14. Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants
15. Presence of mycotoxins, heavy metals and nitrate residues in organic commercial cereal-based foods sold in the Greek market
16. Ex situ evaluation of seed quality and bruchid resistance in Greek accessions of red pea (Lathyrus cicera L.)
17. Optimization of ultrasound-assisted extraction of phenolic compounds: Oleuropein, phenolic acids, phenolic alcohols and flavonoids from olive leaves and evaluation of its antioxidant activities
18. Flower/testa colour associations with grain yield, quality and tolerance to seed weevil in grass pea phenotypes.
19. Sustainable Recovery of Phenolic Compounds from Distilled Rosemary By-Product Using Green Extraction Methods: Optimization, Comparison, and Antioxidant Activity
20. Metabolomics assisted fingerprint of Hypericum perforatum chemotypes and assessment of their cytotoxic activity
21. Greek Landrace Flours Characteristics and Quality of Dough and Bread
22. Presence of mycotoxins, heavy metals and nitrate residues in organic commercial cereal-based foods sold in the Greek market
23. Modeling and Optimization of Phenolic Compounds from Sage (Salvia fruticosa L.) Post-Distillation Residues: Ultrasound- versus Microwave-Assisted Extraction
24. Testa and hilum colour associations with seed traits of a Greek field pea landrace
25. Characterization of Lupin Cultivars Based on Phenotypical, Molecular and Metabolomic Analyses
26. Legume Grains as an Alternative to Soybean Meal in the Diet of Intensively Reared Dairy Ewes
27. Development and Characterization of a Self-Nanoemulsifying Drug Delivery System Comprised of Rice Bran Oil for Poorly Soluble Drugs
28. Traits related to bruchid resistance and its parasitoid in vetch seeds
29. Bioactive Profile of Distilled Solid By-Products of Rosemary, Greek Sage and Spearmint as Affected by Distillation Methods
30. Seed Yield, Crude Protein and Mineral Nutrients of Lentil Genotypes Evaluated across Diverse Environments under Organic and Conventional Farming
31. Assessing Physicochemical Parameters, Bioactive Profile and Antioxidant Status of Different Fruit Parts of Greek Eggplant Germplasm
32. Analysis of Genotypic and Environmental Effects on Biomass Yield, Nutritional and Antinutritional Factors in Common Vetch
33. Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction
34. Metabolomic Fingerprinting and Molecular Characterization of the Rock Samphire Germplasm Collection from the Balkan Botanic Garden of Kroussia, Northern Greece
35. Evaluation of a durum wheat selection scheme under Mediterranean conditions: adjusting trial locations and replications
36. LC-MS Identification and Quantification of Phenolic Compounds in Solid Residues from the Essential Oil Industry
37. Antibacterial and Antioxidant Properties of Oregano and Rosemary Essential Oil Distillation By-Products
38. Phenolic Profile by HPLC-PDA-MS of Greek Chamomile Populations and Commercial Varieties and Their Antioxidant Activity
39. Identification of the Optimum Environments for the High Yield and Quality Traits of Lentil Genotypes Evaluated in Multi-Location Trials
40. Genotypic and Environmental Effect on the Concentration of Phytochemical Contents of Lentil (Lens culinaris L.)
41. Fibre and Seed Productivity of Industrial Hemp (Cannabis sativa L.) Varieties under Mediterranean Conditions
42. Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti
43. Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments
44. Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread
45. Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars
46. Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread
47. Effect οf Genotype and Growing Year on the Nutritional, Phytochemical, and Antioxidant Properties of Industrial Hemp (Cannabis sativa L.) Seeds
48. Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content
49. Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread
50. Presence of mycotoxins, heavy metals and nitrate residues in organic commercial cereal-based foods sold in the Greek market
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