Arvanitoyannis IS - Search Results

1

Investigating the concept of meat quality from the consumers' perspective: The case of Greece.

Krystallis A, Arvanitoyannis IS. Krystallis A, et al. Among authors: arvanitoyannis is. Meat Sci. 2006 Jan;72(1):164-76. doi: 10.1016/j.meatsci.2005.06.013. Epub 2005 Aug 24. Meat Sci. 2006. PMID: 22061387

2

Investigating Greek consumers' attitudes towards low-fat food products: a segmentation study.

Krystallis A, Arvanitoyannis IS, Kapirti A. Krystallis A, et al. Among authors: arvanitoyannis is. Int J Food Sci Nutr. 2003 May;54(3):219-33. doi: 10.1080/09637480120091973. Int J Food Sci Nutr. 2003. PMID: 12775371

3

Multivariate data analysis of Cavourmas - a Greek cooked meat product.

Arvanitoyannis IS, Bloukas JG, Pappa I, Psomiadou E. Arvanitoyannis IS, et al. Meat Sci. 2000 Jan;54(1):71-5. doi: 10.1016/s0309-1740(99)00073-x. Meat Sci. 2000. PMID: 22063714

4

Chemometric model for describing Greek traditional sausages.

Papadima SN, Arvanitoyannis I, Bloukas JG, Fournitzis GC. Papadima SN, et al. Meat Sci. 1999 Mar;51(3):271-7. doi: 10.1016/s0309-1740(98)00137-5. Meat Sci. 1999. PMID: 22061862

5

Effect of natural colourants and nitrites on colour attributes of frankfurters.

Bloukas JG, Arvanitoyannis IS, Siopi AA. Bloukas JG, et al. Among authors: arvanitoyannis is. Meat Sci. 1999 Jul;52(3):257-65. doi: 10.1016/s0309-1740(98)00174-0. Meat Sci. 1999. PMID: 22062573

6

Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil.

Pappa IC, Bloukas JG, Arvanitoyannis IS. Pappa IC, et al. Among authors: arvanitoyannis is. Meat Sci. 2000 Sep;56(1):81-8. doi: 10.1016/s0309-1740(00)00024-3. Meat Sci. 2000. PMID: 22061775

7

Implementation of chemometrics for quality control and authentication of meat and meat products.

Arvanitoyannis IS, van Houwelingen-Koukaliaroglou M. Arvanitoyannis IS, et al. Crit Rev Food Sci Nutr. 2003;43(2):173-218. doi: 10.1080/10408690390826482. Crit Rev Food Sci Nutr. 2003. PMID: 12705641 Review.

8

Implementation of ISO 9000 to the food industry: an overview.

Efstratiadis MM, Karirti AC, Arvanitoyannis IS. Efstratiadis MM, et al. Among authors: arvanitoyannis is. Int J Food Sci Nutr. 2000 Nov;51(6):459-73. doi: 10.1080/09637480050208071. Int J Food Sci Nutr. 2000. PMID: 11271848 Review.

9

Low-fat/calorie foods: current state and perspectives.

Sandrou DK, Arvanitoyannis IS. Sandrou DK, et al. Among authors: arvanitoyannis is. Crit Rev Food Sci Nutr. 2000 Sep;40(5):427-47. doi: 10.1080/10408690091189211. Crit Rev Food Sci Nutr. 2000. PMID: 11029012 Review.

10

Health risks of genetically modified foods.

Dona A, Arvanitoyannis IS. Dona A, et al. Among authors: arvanitoyannis is. Crit Rev Food Sci Nutr. 2009 Feb;49(2):164-75. doi: 10.1080/10408390701855993. Crit Rev Food Sci Nutr. 2009. PMID: 18989835

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