E-LIB Suche - Ergebnisse für: Spyropoulos, F.

1

Effects of processing conditions on the release of sodium c..:

Watson, R.L. ; Norton, I.T. ; Linter, B.R...
Food and Bioproducts Processing. 144 (2024) - p. 178-190 , 2024

Link: https://doi.org/10.1016/..

2

P24-22: EFSA's Compendium of Botanicals: An open-source dat..:

Nathanail, A. ; Kouloura, E. ; Spyropoulos, F....
Toxicology Letters. 384 (2023) - p. S279-S280 , 2023

Link: https://doi.org/10.1016/..

3

S15-02: EFSA Modelling tools for human health, animal healt..:

Bossier, H. ; Darney, K. ; Lautz, L....
Toxicology Letters. 384 (2023) - p. S40-S41 , 2023

Link: https://doi.org/10.1016/..

4

Understanding the encapsulation and release of small molecu..:

Smaniotto, F. ; Zafeiri, I. ; Prosapio, V..
Food Structure. 27 (2021) - p. 100179 , 2021

Link: https://doi.org/10.1016/..

5

Formation of Pickering and mixed emulsifier systems stabili..:

Tripodi, Ernesto ; Norton, I.T. ; Spyropoulos, F.
Food and Bioproducts Processing. 119 (2020) - p. 360-370 , 2020

Link: https://doi.org/10.1016/..

6

Freeze drying and rehydration of alginate fluid gels:

Smaniotto, F. ; Prosapio, V. ; Zafeiri, I..
Food Hydrocolloids. 99 (2020) - p. 105352 , 2020

Link: https://doi.org/10.1016/..

7

Reprint of: Microstructural design of aerated food systems ..:

Lazidis, A. ; de Almeida Parizotto, L. ; Spyropoulos, F..
Food Hydrocolloids. 78 (2018) - p. 26-35 , 2018

Link: https://doi.org/10.1016/..

8

Emulsions Co-Stabilised by Edible Pickering Particles and S..:

Zafeiri, I. ; Horridge, C. ; Tripodi, E..
Colloid and Interface Science Communications. 17 (2017) - p. 5-9 , 2017

Link: https://doi.org/10.1016/..

9

Microstructural design of aerated food systems by soft-soli..:

Lazidis, A. ; de Almeida Parizotto, L. ; Spyropoulos, F..
Food Hydrocolloids. 73 (2017) - p. 110-119 , 2017

Link: https://doi.org/10.1016/..

10

Fabrication, characterisation and stability of oil-in-water..:

Zafeiri, I. ; Smith, P. ; Norton, I. T..
Food & Function. 8 (2017) 7 - p. 2583-2591 , 2017

Link: https://doi.org/10.1039/..

11

Whey protein fluid gels for the stabilisation of foams:

Lazidis, A. ; Hancocks, R.D. ; Spyropoulos, F....
Food Hydrocolloids. 53 (2016) - p. 209-217 , 2016

Link: https://doi.org/10.1016/..

12

Development of 5-(4,6-dichlorotriazinyl) aminofluorescein (..:

Norton, A.B. ; Hancocks, R.D. ; Spyropoulos, F..
Food Hydrocolloids. 53 (2016) - p. 93-97 , 2016

Link: https://doi.org/10.1016/..

13

The effects of membrane composition and morphology on the r..:

Hancocks, R.D. ; Spyropoulos, F. ; Norton, I.T.
Journal of Membrane Science. 497 (2016) - p. 29-35 , 2016

Link: https://doi.org/10.1016/..

14

Functional food microstructures for macronutrient release a..:

Norton, J. E. ; Gonzalez Espinosa, Y. ; Watson, R. L...
Food & Function. 6 (2015) 3 - p. 663-678 , 2015

Link: https://doi.org/10.1039/..

15

PET/CT imaging reveals unrivaled placental avidity for gluc..:

Sawatzke, A.B. ; Norris, A.W. ; Spyropoulos, F....
Placenta. 36 (2015) 2 - p. 115-120 , 2015

Link: https://doi.org/10.1016/..