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A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads.
Food Res Int. 2022 Sep;159:111593. doi: 10.1016/j.foodres.2022.111593. Epub 2022 Jun 30.
Food Res Int. 2022.
PMID: 35940760
Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants.
Nouska C, Irakli M, Georgiou M, Lytou AE, Skendi A, Bouloumpasi E, Chatzopoulou P, Biliaderis CG, Lazaridou A.
Nouska C, et al.
Foods. 2023 Nov 2;12(21):4007. doi: 10.3390/foods12214007.
Foods. 2023.
PMID: 37959126
Free PMC article.
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Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism.
Nouska C, Hatzikamari M, Matsakidou A, Biliaderis CG, Lazaridou A.
Nouska C, et al.
Foods. 2023 Aug 18;12(16):3112. doi: 10.3390/foods12163112.
Foods. 2023.
PMID: 37628111
Free PMC article.
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Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads.
Nouska C, Irakli M, Palakas P, Lytou AE, Bouloumpasi E, Biliaderis CG, Lazaridou A.
Nouska C, et al.
Food Res Int. 2024 Feb;178:113980. doi: 10.1016/j.foodres.2024.113980. Epub 2024 Jan 4.
Food Res Int. 2024.
PMID: 38309883
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Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese.
Plessas S, Nouska C, Karapetsas A, Kazakos S, Alexopoulos A, Mantzourani I, Chondrou P, Fournomiti M, Galanis A, Bezirtzoglou E.
Plessas S, et al. Among authors: nouska c.
Food Chem. 2017 Jul 1;226:102-108. doi: 10.1016/j.foodchem.2017.01.052. Epub 2017 Jan 16.
Food Chem. 2017.
PMID: 28253999
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