Eleni P. Kalogianni
Eleni P. Kalogianni
International Hellenic University
Verified email at food.teithe.gr
Cited by
Cited by
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
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
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
TraceALL: a semantic web framework for food traceability systems
M Salampasis, D Tektonidis, EP Kalogianni
Journal of Systems and Information Technology, 2012
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
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
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
Crust pore characteristics and their development during frying of French-fries
EP Kalogianni, E Papastergiadis
Journal of Food Engineering 120, 175-182, 2014
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
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
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
Novel emulsifiers from olive processing solid waste
A Filotheou, C Ritzoulis, M Avgidou, EP Kalogianni, A Pavlou, ...
Food Hydrocolloids 48, 274-281, 2015
Exposure assessment and risk characterization of Aflatoxin M1 intake through consumption of milk and yoghurt by student population in Serbia and Greece
B Udovicki, I Djekic, EP Kalogianni, A Rajkovic
Toxins 11 (4), 205, 2019
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
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
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
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
Effect of frying variables on F rench fry properties
EP Kalogianni, PG Smith
International journal of food science & technology 48 (4), 758-770, 2013
Rapid methods for frying oil quality determination: evaluation with respect to legislation criteria
EP Kalogianni, D Georgiou, M Romaidi, S Exarhopoulos, D Petridis, ...
Journal of the American Oil Chemists' Society 94 (1), 19-36, 2017
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
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