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Food Chemistry|December 1, 2015
Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systemsCostas Constantinou, Georgios KoutsidisCritical Reviews in Food Science and Nutrition|July 8, 2017
Sensory analysis and aroma compounds of buckwheat containing products-a reviewMałgorzata Starowicz, Georgios Koutsidis, Henryk ZielińskiPlant Foods for Human Nutrition (Dordrecht, Netherlands)|December 3, 2013
Composition of antioxidants and amino acids in Stevia leaf infusionsAngela Periche, Georgios Koutsidis, Isabel EscricheMolecules (Basel, Switzerland)|March 14, 2019
Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-RutinosideMałgorzata Starowicz, Georgios Koutsidis, Henryk ZielińskiNutrition and Health|July 18, 2023
The effects of extra virgin olive oil or butter on cardiovascular biomarkers in European and Chinese males in the UK: A pilot randomised crossover trialFan Liang, Julie Young, Georgios Koutsidis, et al.Food Chemistry|May 12, 2017
The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentationsRachael E Dack, Gary W Black, Georgios Koutsidis, et al.International Journal of Systematic and Evolutionary Microbiology|June 16, 2025
Amycolatopsis ponsaeliensis sp. nov., a novel endophytic actinobacterium isolated from the root nodules of Alnus glutinosaRyan Michael Thompson, Edward M Fox, Georgios Koutsidis, et al.Food Chemistry|March 10, 2021
Kinetic modelling of acrylamide formation during the frying of potato chipsMatthew Knight, Simon McWilliam, Sarah Peck, et al.Atherosclerosis|January 28, 2017
Tomato and lycopene supplementation and cardiovascular risk factors: A systematic review and meta-analysisHo Ming Cheng, Georgios Koutsidis, John K Lodge, et al.Journal of Agricultural and Food Chemistry|February 17, 2005
Measurement of acrylamide and its precursors in potato, wheat, and rye model systemsJ Stephen Elmore, Georgios Koutsidis, Andrew T Dodson, et al.Pageof 2