1. Retention of trans-anethole by single and double layered films based on gelatine. (May 2015) Authors: Evageliou, Vasiliki; Gerolymatou, Arhontoula; Sotirakoglou, Kyriaki; Gardeli, Chryssavgi; Yanniotis, Stavros Journal: Food hydrocolloids Issue: Volume 47(2015:May) Page Start: 94 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners. (23rd November 2012) Authors: Protonotariou, Styliani V.; Karali, Euagelia; Evageliou, Vasiliki; Yanniotis, Stavros; Mandala, Ioanna Journal: International journal of food science & technology Issue: Volume 48:Number 3(2013:Mar.) Page Start: 663 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Stability and physical properties of model macro- and nano/submicron emulsions containing fenugreek gum. (December 2016) Authors: Kaltsa, Olga; Spiliopoulou, Neolea; Yanniotis, Stavros; Mandala, Ioanna Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 625 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Stability and physical properties of model macro- and nano/submicron emulsions containing fenugreek gum. (December 2016) Authors: Kaltsa, Olga; Spiliopoulou, Neolea; Yanniotis, Stavros; Mandala, Ioanna Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 625 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch. Issue 10 (29th September 2017) Authors: Zhang, Xudong; Guo, Dongwei; Xue, Jiquan; Yanniotis, Stavros; Mandala, Ioanna Journal: Food & function Issue: Volume 8:Issue 10(2017) Page Start: 3792 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗