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Maria Dimopoulou

Showing results (1-10 of 59) with videos related to

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Foods (Basel, Switzerland)|September 28, 2021
Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?Maria Dimopoulou, Marguerite Dols-Lafargue
Veterinary Surgery : VS|May 20, 2016
Reduction of Surgical Complications in Dogs and Cats by the Use of a Surgical Safety ChecklistAnnika Bergström, Maria Dimopoulou, Mikaela Eldh
International Journal of Food Microbiology|November 29, 2011
Exploration of phenomena contributing to the diversity of Oenococcus oeni exopolysaccharidesMaria Dimopoulou, Lenaig Hazo, Marguerite Dols-Lafargue
Journal of Texture Studies|November 27, 2024
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory PerceptionIoannis Velopoulos, Maria Dimopoulou, Jianshe Chen, et al.
Veterinary Surgery : VS|November 7, 2008
Histologic prognosticators in feline osteosarcoma: a comparison with phenotypically similar canine osteosarcomaMaria Dimopoulou, Jolle Kirpensteijn, Hester Moens, et al.
Journal of the Science of Food and Agriculture|June 29, 2019
Pectin recovery and characterization from lemon juice waste streamsMaria Dimopoulou, Katerina Alba, Grant Campbell, et al.
Foods (Basel, Switzerland)|March 28, 2026
Optimizing Omega-3 Polyunsaturated Fatty Acids for Healthy Ageing: Human Intake Evidence and Dairy Cow Dietary Interventions for Milk EnrichmentMaria Dimopoulou, Panagiotis Madesis, Aliki Dimopoulou, et al.
Carbohydrate Polymers|September 25, 2021
Structure and rheology of pectic polysaccharides from baobab fruit and leavesMaria Dimopoulou, Katerina Alba, Ian M Sims, et al.
Frontiers in Microbiology|January 5, 2024
Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from GreeceAikaterini P Tzamourani, Vasileios Taliadouros, Ioannis Paraskevopoulos, et al.
Food Microbiology|December 1, 2018
Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wineMaria Dimopoulou, Magdalini Hatzikamari, Isabelle Masneuf-Pomarede, et al.
Pageof 6

Showing results (1-10 of 59) with videos related to

Sort By:
Pageof 6
Foods (Basel, Switzerland)|September 28, 2021
Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?Maria Dimopoulou, Marguerite Dols-Lafargue
Veterinary Surgery : VS|May 20, 2016
Reduction of Surgical Complications in Dogs and Cats by the Use of a Surgical Safety ChecklistAnnika Bergström, Maria Dimopoulou, Mikaela Eldh
International Journal of Food Microbiology|November 29, 2011
Exploration of phenomena contributing to the diversity of Oenococcus oeni exopolysaccharidesMaria Dimopoulou, Lenaig Hazo, Marguerite Dols-Lafargue
Journal of Texture Studies|November 27, 2024
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory PerceptionIoannis Velopoulos, Maria Dimopoulou, Jianshe Chen, et al.
Veterinary Surgery : VS|November 7, 2008
Histologic prognosticators in feline osteosarcoma: a comparison with phenotypically similar canine osteosarcomaMaria Dimopoulou, Jolle Kirpensteijn, Hester Moens, et al.
Journal of the Science of Food and Agriculture|June 29, 2019
Pectin recovery and characterization from lemon juice waste streamsMaria Dimopoulou, Katerina Alba, Grant Campbell, et al.
Foods (Basel, Switzerland)|March 28, 2026
Optimizing Omega-3 Polyunsaturated Fatty Acids for Healthy Ageing: Human Intake Evidence and Dairy Cow Dietary Interventions for Milk EnrichmentMaria Dimopoulou, Panagiotis Madesis, Aliki Dimopoulou, et al.
Carbohydrate Polymers|September 25, 2021
Structure and rheology of pectic polysaccharides from baobab fruit and leavesMaria Dimopoulou, Katerina Alba, Ian M Sims, et al.
Frontiers in Microbiology|January 5, 2024
Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from GreeceAikaterini P Tzamourani, Vasileios Taliadouros, Ioannis Paraskevopoulos, et al.
Food Microbiology|December 1, 2018
Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wineMaria Dimopoulou, Magdalini Hatzikamari, Isabelle Masneuf-Pomarede, et al.
Pageof 6