Works by Skendi, Adriana
Results: 27
Evaluation and Stability of Red and White Trifolium Species for Nutritional Quality in a Mediterranean Environment.
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- Agriculture; Basel, 2025, v. 15, n. 4, p. 391, doi. 10.3390/agriculture15040391
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- Article
Religious tourism and life satisfaction: the role of motivation, perceived value and social cohesion.
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- Journal of Tourism, Heritage & Services Marketing, 2024, v. 10, n. 1, p. 65
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- Article
Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials.
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- Beverages, 2024, v. 10, n. 4, p. 110, doi. 10.3390/beverages10040110
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- Article
Acorn and water interactions on the microstructure of gluten‐free yeasted dough.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.15876
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- Article
Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis.
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- Foods, 2023, v. 12, n. 23, p. 4328, doi. 10.3390/foods12234328
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- Article
Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants.
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- Foods, 2023, v. 12, n. 21, p. 4007, doi. 10.3390/foods12214007
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- Article
Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally.
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- Foods, 2023, v. 12, n. 20, p. 3762, doi. 10.3390/foods12203762
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- Article
Greek Landrace Flours Characteristics and Quality of Dough and Bread.
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- Foods, 2023, v. 12, n. 8, p. 1618, doi. 10.3390/foods12081618
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- Article
Optimized and validated high-performance liquid chromatography method for the determination of deoxynivalenol and aflatoxins in cereals.
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- Journal of Separation Science, 2016, v. 39, n. 8, p. 1425, doi. 10.1002/jssc.201501217
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- Article
Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3595, doi. 10.1111/ijfs.14693
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- Article
Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content.
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- Journal of Food Biochemistry, 2019, v. 43, n. 11, p. N.PAG, doi. 10.1111/jfbc.13020
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- Article
Wine and Gastronomic Tourism in the Drama Region.
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- Tourism & Hospitality (2673-5768), 2024, v. 5, n. 3, p. 625, doi. 10.3390/tourhosp5030037
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- Article
Survey on Yeast Assimilable Nitrogen Status of Musts from Native and International Grape Varieties: Effect of Variety and Climate.
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- Fermentation (Basel), 2023, v. 9, n. 8, p. 773, doi. 10.3390/fermentation9080773
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- Article
Sustainable Recovery of Phenolic Compounds from Distilled Rosemary By-Product Using Green Extraction Methods: Optimization, Comparison, and Antioxidant Activity.
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- Molecules, 2023, v. 28, n. 18, p. 6669, doi. 10.3390/molecules28186669
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- Article
Modeling and Optimization of Phenolic Compounds from Sage (Salvia fruticosa L.) Post-Distillation Residues: Ultrasound- versus Microwave-Assisted Extraction.
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- Antioxidants, 2023, v. 12, n. 3, p. 549, doi. 10.3390/antiox12030549
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- Article
LC-MS Identification and Quantification of Phenolic Compounds in Solid Residues from the Essential Oil Industry.
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- Antioxidants, 2021, v. 10, n. 12, p. 2016, doi. 10.3390/antiox10122016
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- Article
Modeling Stability of Alfalfa Yield and Main Quality Traits.
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- Agriculture; Basel, 2024, v. 14, n. 4, p. 542, doi. 10.3390/agriculture14040542
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- Article
High Protein Substitutes for Gluten in Gluten-Free Bread.
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- Foods, 2021, v. 10, n. 9, p. 1997, doi. 10.3390/foods10091997
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- Article
Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread.
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- Foods, 2020, v. 9, n. 11, p. 1642, doi. 10.3390/foods9111642
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- Article
Preliminary Study of Microelements, Phenolics as well as Antioxidant Activity in Local, Homemade Wines from North-East Greece.
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- Foods, 2020, v. 9, n. 11, p. 1607, doi. 10.3390/foods9111607
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- Article
Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour.
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- Foods, 2020, v. 9, n. 11, p. 1586, doi. 10.3390/foods9111586
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- Article
Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry.
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- Foods, 2020, v. 9, n. 9, p. 1243, doi. 10.3390/foods9091243
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- Article
Consumers' Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 9, p. 4080, doi. 10.3390/app11094080
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- Article
Eurasian consumers' food safety beliefs and trust issues in the age of COVID‐19: evidence from an online survey in 15 countries.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 15, p. 7362, doi. 10.1002/jsfa.12815
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- Article
Presence of mycotoxins, heavy metals and nitrate residues in organic commercial cereal-based foods sold in the Greek market.
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- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2020, v. 15, n. 2, p. 109, doi. 10.1007/s00003-019-01231-7
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- Article
HPLC-DAD-FLD Method for Simultaneous Determination of Mycotoxins in Wheat Bran.
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- Journal of Chromatographic Science, 2017, v. 55, n. 7, p. 690, doi. 10.1093/chromsci/bmx022
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- Article
Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2019, v. 36, n. 6, p. 940, doi. 10.1080/19440049.2019.1600748
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- Article