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Maria Papageorgiou

Showing results (11-20 of 98) with videos related to

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The British Journal of Nutrition|March 6, 2023
Intermittent fasting and bone health: a bone of contention?David J Clayton, Ian Varley, Maria Papageorgiou
Foods (Basel, Switzerland)|April 15, 2025
Effect of Baking Conditions on Mycotoxin Levels in Flatbreads Prepared from Artificially Contaminated DoughsKali Kotsiou, Michael A Terzidis, Maria Papageorgiou
Journal of the Science of Food and Agriculture|January 10, 2012
Determination of tocopherol and tocotrienol content of Greek barley varieties under conventional and organic cultivation techniques using validated reverse phase high-performance liquid chromatography methodEmmanouil D Tsochatzis, Konstantinos Bladenopoulos, Maria Papageorgiou
Foods (Basel, Switzerland)|April 28, 2023
Greek Landrace Flours Characteristics and Quality of Dough and BreadAdriana Skendi, Maria Papageorgiou, Maria Irakli, et al.
Food Chemistry|March 6, 2018
Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free breadAdriana Skendi, Panagiota Mouselemidou, Maria Papageorgiou, et al.
Foods (Basel, Switzerland)|November 5, 2020
Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob FlourMaria Papageorgiou, Adamantini Paraskevopoulou, Foteini Pantazi, et al.
Journal of Food Biochemistry|August 30, 2019
Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical contentAdriana Skendi, Maria Irakli, Paschalina Chatzopoulou, et al.
Foods (Basel, Switzerland)|December 24, 2021
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic IndexAlina Culetu, Denisa Eglantina Duta, Maria Papageorgiou, et al.
Gerontology|July 1, 2019
Is Weight Loss Harmful for Skeletal Health in Obese Older Adults?Maria Papageorgiou, Katharina Kerschan-Schindl, Thozhukat Sathyapalan, et al.
Foods (Basel, Switzerland)|September 9, 2020
Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing IndustryAdriana Skendi, Kyriaki G Zinoviadou, Maria Papageorgiou, et al.
Pageof 10

Showing results (11-20 of 98) with videos related to

Sort By:
Pageof 10
The British Journal of Nutrition|March 6, 2023
Intermittent fasting and bone health: a bone of contention?David J Clayton, Ian Varley, Maria Papageorgiou
Foods (Basel, Switzerland)|April 15, 2025
Effect of Baking Conditions on Mycotoxin Levels in Flatbreads Prepared from Artificially Contaminated DoughsKali Kotsiou, Michael A Terzidis, Maria Papageorgiou
Journal of the Science of Food and Agriculture|January 10, 2012
Determination of tocopherol and tocotrienol content of Greek barley varieties under conventional and organic cultivation techniques using validated reverse phase high-performance liquid chromatography methodEmmanouil D Tsochatzis, Konstantinos Bladenopoulos, Maria Papageorgiou
Foods (Basel, Switzerland)|April 28, 2023
Greek Landrace Flours Characteristics and Quality of Dough and BreadAdriana Skendi, Maria Papageorgiou, Maria Irakli, et al.
Food Chemistry|March 6, 2018
Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free breadAdriana Skendi, Panagiota Mouselemidou, Maria Papageorgiou, et al.
Foods (Basel, Switzerland)|November 5, 2020
Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob FlourMaria Papageorgiou, Adamantini Paraskevopoulou, Foteini Pantazi, et al.
Journal of Food Biochemistry|August 30, 2019
Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical contentAdriana Skendi, Maria Irakli, Paschalina Chatzopoulou, et al.
Foods (Basel, Switzerland)|December 24, 2021
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic IndexAlina Culetu, Denisa Eglantina Duta, Maria Papageorgiou, et al.
Gerontology|July 1, 2019
Is Weight Loss Harmful for Skeletal Health in Obese Older Adults?Maria Papageorgiou, Katharina Kerschan-Schindl, Thozhukat Sathyapalan, et al.
Foods (Basel, Switzerland)|September 9, 2020
Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing IndustryAdriana Skendi, Kyriaki G Zinoviadou, Maria Papageorgiou, et al.
Pageof 10