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The last 5 uploaded publications
Development of Novel Food Products Based on Quinoa
Eftychios Apostolidis, Panteleimon STAVROPOULOS, Antonios Mavroeidis, Ioanna Mandala, Dimitrios Bilalis, Ioanna KAKABOUKI (2025). Development of Novel Food Products Based on Quinoa. , 82(1), DOI: https://doi.org/10.15835/buasvmcn-hort:2024.0037.
Article62 days agoDesigning Gel-Inspired Food-Grade O/W Pickering Emulsions with Bacterial Nanocellulose–Chitosan Complexes
Antiopi Vardaxi, Eftychios Apostolidis, Ioanna Mandala, Stergios Pispas, Aristeidis Papagiannopoulos, Erminta Tsouko (2025). Designing Gel-Inspired Food-Grade O/W Pickering Emulsions with Bacterial Nanocellulose–Chitosan Complexes. , 11(8), DOI: https://doi.org/10.3390/gels11080577.
Article62 days agoEncapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream
Styliani Protonotariou, Panagiotis Chaloulos, Ioanna Mandala (2024). Encapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream. , 18(7), DOI: https://doi.org/10.1007/s11694-024-02588-6.
Article62 days agoEffect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product
Andriana Ε. Lazou, Kyriaki Chatzimichail, Panagiota‐Kyriaki Revelou, Petros Α. Tarantilis, Styliani Protonotariou, Ioanna Mandala, Irini F. Strati (2024). Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product. , 89(6), DOI: https://doi.org/10.1111/1750-3841.17128.
Article62 days agoPhysical processing: dry fractionation and texturization of plant proteins
Ioanna Mandala, Eftychios Apostolidis (2024). Physical processing: dry fractionation and texturization of plant proteinsDOI: https://doi.org/10.1016/b978-0-443-16017-2.00010-3,
Chapter in a book62 days ago