Eleni P. Kalogianni
Eleni P. Kalogianni
Alexander Technological Educational Institute of Thessaloniki
Verified email at food.teithe.gr
Title
Cited by
Cited by
Year
Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil
EP Kalogianni, TD Karapantsios, R Miller
Journal of Food Engineering 105 (1), 169-179, 2011
812011
The level of food safety knowledge in food establishments in three European countries
N Smigic, I Djekic, ML Martins, A Rocha, N Sidiropoulou, EP Kalogianni
Food Control 63, 187-194, 2016
602016
Food hygiene practices in different food establishments
I Djekic, N Smigic, EP Kalogianni, A Rocha, L Zamioudi, R Pacheco
Food Control 39, 34-40, 2014
442014
TraceALL: a semantic web framework for food traceability systems
A Matopoulos, M Salampasis, D Tektonidis, EP Kalogianni
Journal of Systems and Information Technology, 2012
412012
Dynamic interfacial tensions of dietary oils
K Dopierala, A Javadi, J Krägel, KH Schano, EP Kalogianni, ME Leser, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 382 (1-3 …, 2011
392011
Effect of feed concentration on the production of pregelatinized starch in a double drum dryer
EP Kalogianni, VA Xynogalos, TD Karapantsios, M Kostoglou
LWT-Food Science and Technology 35 (8), 703-714, 2002
342002
Effect of potato presence on the degradation of extra virgin olive oil during frying
EP Kalogianni, C Karastogiannidou, TD Karapantsios
International journal of food science & technology 45 (4), 765-775, 2010
302010
Effect of the presence and absence of potatoes under repeated frying conditions on the composition of palm oil
EP Kalogianni, C Karastogiannidou, TD Karapantsios
Journal of the American Oil Chemists' Society 86 (6), 561-571, 2009
292009
A dynamic wicking technique for determining the effective pore radius of pregelatinized starch sheets
EP Kalogianni, T Savopoulos, TD Karapantsios, SN Raphaelides
Colloids and Surfaces B: Biointerfaces 35 (3-4), 159-167, 2004
292004
Crust pore characteristics and their development during frying of French-fries
EP Kalogianni, E Papastergiadis
Journal of Food Engineering 120, 175-182, 2014
282014
Novel emulsifiers from olive processing solid waste
A Filotheou, C Ritzoulis, M Avgidou, EP Kalogianni, A Pavlou, ...
Food Hydrocolloids 48, 274-281, 2015
172015
Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage
V Temenouga, T Charitidis, M Avgidou, PD Karayannakidis, ...
Food Hydrocolloids 52, 972-981, 2016
162016
Characterization of porous media by dynamic wicking combined with image analysis
E Fragiadaki, S Harhalakis, EP Kalogianni
Colloids and surfaces A: Physicochemical and Engineering Aspects 413, 50-57, 2012
142012
Evolution of volume fractions and droplet sizes by analysis of electrical conductance curves during destabilization of oil-in-water emulsions
M Kostoglou, EM Varka, EP Kalogianni, TD Karapantsios
Journal of colloid and interface science 349 (1), 408-416, 2010
142010
A multi-probe non-intrusive electrical technique for monitoring emulsification of hexane-in-water with the emulsifier C10E5 soluble in both phases
EP Kalogianni, EM Varka, TD Karapantsios, M Kostoglou, E Santini, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 354 (1-3 …, 2010
132010
Ascorbic acid oxidation in sucrose aqueous model systems at subzero temperatures
D Champion, D Simatos, EP Kalogianni, P Cayot, M Le Meste
Journal of agricultural and food chemistry 52 (11), 3399-3404, 2004
132004
Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements
A Marinopoulou, EP Kalogianni, SN Raphaelides
Colloids and Surfaces B: Biointerfaces 137, 133-137, 2016
112016
Effect of frying variables on F rench fry properties
EP Kalogianni, PG Smith
International journal of food science & technology 48 (4), 758-770, 2013
112013
Cross-cultural consumer perceptions of service quality in restaurants
I Djekic, K Kane, N Tomic, E Kalogianni, A Rocha, L Zamioudi, R Pacheco
Nutrition & Food Science, 2016
102016
Formulation and structural study of a biocompatible water-in-oil microemulsion as an appropriate enzyme carrier: the model case of horseradish peroxidase
E Mitsou, EP Kalogianni, D Georgiou, H Stamatis, A Xenakis, ...
Langmuir 35 (1), 150-160, 2018
92018
The system can't perform the operation now. Try again later.
Articles 1–20