검색결과 : 11건
| No. | Article |
|---|---|
| 1 |
Food Science and Technology for a Sustainable Bioeconomy _ ISEKI_Food 2014 Silva CLM, Costa R, Oreopoulou V Journal of Food Engineering, 167, 1, 2015 |
| 2 |
Extraction of Dittany (Origanum dictamnus) using supercritical CO2 and liquid solvent Lemonis I, Tsimogiannis D, Louli V, Voutsas E, Oreopoulou V, Magoulas K Journal of Supercritical Fluids, 76, 48, 2013 |
| 3 |
Predictive study for the extent of deterioration of potato chips during storage Houhoula DP, Oreopoulou V Journal of Food Engineering, 65(3), 427, 2004 |
| 4 |
Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers Zoulias EI, Oreopoulou V, Tzia C Journal of Food Engineering, 55(4), 337, 2002 |
| 5 |
Viscoelastic behaviour of potato strips during deep fat frying Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D Journal of Food Engineering, 48(3), 213, 2001 |
| 6 |
Colour changes during deep fat frying Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D Journal of Food Engineering, 48(3), 219, 2001 |
| 7 |
Effect of osmotic dedydration pretreatment on quality of french fries Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D Journal of Food Engineering, 49(4), 339, 2001 |
| 8 |
Effect of pre-drying on quality of French fries Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D Journal of Food Engineering, 49(4), 347, 2001 |
| 9 |
Effect of pre-treatment on viscoelastic behaviour of potato strips Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D Journal of Food Engineering, 50(1), 11, 2001 |
| 10 |
Effect of frying conditions on shrinkage and porosity of fried potatoes Krokida MK, Oreopoulou V, Maroulis ZB Journal of Food Engineering, 43(3), 147, 2000 |