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The last 5 uploaded publications
Enhanced Frying Efficiency at Low Temperatures Utilizing a Novel Planetary Fryer
John S. Lioumbas, Despoina Anastasopoulou, Maria Vlachou, Margaritis Kostoglou, Thodoris Karapantsios (2024). Enhanced Frying Efficiency at Low Temperatures Utilizing a Novel Planetary Fryer. , 13(12), DOI: https://doi.org/10.3390/foods13121896.
Article61 days agoIs frying possible in space?
John S. Lioumbas, Sotiris P. Evgenidis, Margaritis Kostoglou, Triantafyllos Tsilipiras, Thodoris Karapantsios (2022). Is frying possible in space?. , 164, DOI: https://doi.org/10.1016/j.foodres.2022.112249.
Article61 days agoEffect of increased gravitational acceleration in potato deep-fat frying
John S. Lioumbas, Thodoris Karapantsios (2013). Effect of increased gravitational acceleration in potato deep-fat frying. , 55, DOI: https://doi.org/10.1016/j.foodres.2013.10.044.
Article61 days agoTowards a wicking rapid test for rejection assessment of reused fried oils: Results and analysis for extra virgin olive oil
John S. Lioumbas, Angelos Zamanis, Thodoris Karapantsios (2013). Towards a wicking rapid test for rejection assessment of reused fried oils: Results and analysis for extra virgin olive oil. , 119(2), DOI: https://doi.org/10.1016/j.jfoodeng.2013.05.037.
Article61 days agoEffect of Potato Orientation on Evaporation Front Propagation and Crust Thickness Evolution during Deep‐Fat Frying
John S. Lioumbas, Thodoris Karapantsios (2012). Effect of Potato Orientation on Evaporation Front Propagation and Crust Thickness Evolution during Deep‐Fat Frying. , 77(10), DOI: https://doi.org/10.1111/j.1750-3841.2012.02915.x.
Article61 days ago