1. Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) – Evaluation of the final products. (1st January 2016) Authors: Chranioti, Charikleia; Chanioti, Sofia; Tzia, Constantina Journal: Food chemistry Issue: Volume 190(2016) Page Start: 1151 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) – Evaluation of the final products. (1st January 2016) Authors: Chranioti, Charikleia; Chanioti, Sofia; Tzia, Constantina Journal: Food chemistry Issue: Volume 190(2016) Page Start: 1151 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life. (March 2021) Authors: Giannoglou, Marianna; Xanthou, Zacharoula-Maria; Chanioti, Sofia; Stergiou, Panagiota; Christopoulos, Miltiadis; Dimitrakellis, Panagiotis; Efthimiadou, Αspasia; Gogolides, Εvangelos; Katsaros, George Journal: Innovative food science & emerging technologies Issue: Volume 68(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Evaluation of ultrasound assisted and conventional methods for production of olive pomace oil enriched in sterols and squalene. (January 2019) Authors: Chanioti, Sofia; Tzia, Constantina Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 99(2019) Page Start: 209 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques. (August 2018) Authors: Chanioti, Sofia; Tzia, Constantina Journal: Innovative food science & emerging technologies Issue: Volume 48(2018) Page Start: 228 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology: Oil recovery, unsaponifiable matter, total phenol content and antioxidant activity. (June 2017) Authors: Chanioti, Sofia; Tzia, Constantina Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 79(2017) Page Start: 178 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Plasma-activated water for disinfection and quality retention of sea bream fillets: Kinetic evaluation and process optimization. (May 2023) Authors: Chanioti, Sofia; Giannoglou, Marianna; Stergiou, Panagiota; Passaras, Dimitrios; Dimitrakellis, Panagiotis; Kokkoris, George; Gogolides, Evangelos; Katsaros, George Journal: Innovative food science & emerging technologies Issue: Volume 85(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Processing Parameters on the Extraction of Olive Pomace Oil and Its Bioactive Compounds: A Kinetic and Thermodynamic Study. (25th April 2018) Authors: Chanioti, Sofia; Tzia, Constantina Journal: Journal of the American Oil Chemists' Society Issue: Volume 95:Number 3(2018) Page Start: 371 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Production, characterization, microbial inhibition, and in vivo toxicity of cold atmospheric plasma activated water. (March 2023) Authors: Katsaros, George; Giannoglou, Marianna; Chanioti, Sofia; Roufou, Styliani; Javaheri, Aftab; de Oliveira Mallia, Jefferson; Gatt, Ruben; Agalou, Adamantia; Beis, Dimitris; Valdramidis, Vasilis Journal: Innovative food science & emerging technologies Issue: Volume 84(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗