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Page 1
Functionalizing and bio-preserving processed food products via probiotic and synbiotic edible films and coatings.
Adv Food Nutr Res. 2020;94:161-221. doi: 10.1016/bs.afnr.2020.06.004. Epub 2020 Jul 14.
Adv Food Nutr Res. 2020.
PMID: 32892833
Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt.
Tsevdou M, Theodorou G, Pantelaiou S, Chatzigeorgiou A, Politis I, Taoukis P.
Tsevdou M, et al.
Foods. 2020 Jan 4;9(1):49. doi: 10.3390/foods9010049.
Foods. 2020.
PMID: 31947938
Free PMC article.
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Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions.
Soukoulis C, Tsevdou M, Andre CM, Cambier S, Yonekura L, Taoukis PS, Hoffmann L.
Soukoulis C, et al. Among authors: tsevdou m.
Food Chem. 2017 Apr 1;220:208-218. doi: 10.1016/j.foodchem.2016.09.175. Epub 2016 Sep 29.
Food Chem. 2017.
PMID: 27855891
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Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt.
Tsevdou M, Ouli-Rousi M, Soukoulis C, Taoukis P.
Tsevdou M, et al.
Foods. 2020 Mar 19;9(3):360. doi: 10.3390/foods9030360.
Foods. 2020.
PMID: 32204574
Free PMC article.
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Does kappa-carrageenan thermoreversible gelation affect β-carotene oxidative degradation and bioaccessibility in o/w emulsions?
Soukoulis C, Tsevdou M, Yonekura L, Cambier S, Taoukis PS, Hoffmann L.
Soukoulis C, et al. Among authors: tsevdou m.
Carbohydr Polym. 2017 Jul 1;167:259-269. doi: 10.1016/j.carbpol.2017.03.007. Epub 2017 Mar 8.
Carbohydr Polym. 2017.
PMID: 28433161
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Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS.
Tsevdou M, Soukoulis C, Cappellin L, Gasperi F, Taoukis PS, Biasioli F.
Tsevdou M, et al.
Food Chem. 2013 Jun 15;138(4):2159-67. doi: 10.1016/j.foodchem.2012.12.007. Epub 2012 Dec 12.
Food Chem. 2013.
PMID: 23497871
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