All Stories

  1. Impact of Hemp (Cannabis sativa L.) Protein Addition on the Rheological Properties of Wheat Flour Dough and Bread Quality
  2. Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries
  3. A screening study of elemental composition in legume (Fabaceae sp.) cultivar from Serbia: Nutrient accumulation and risk assessment
  4. Consumers’ Perceptions about Edible Insects’ Nutritional Value and Health Effects: Study Involving 14 Countries
  5. Edible Insects – Exotic Food or Gastronomic Innovation? Study Involving 14 Countries
  6. Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread’s Quality Characteristics
  7. Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis
  8. Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries
  9. Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally
  10. Bibliometric Analysis on Pseudocereals
  11. Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants
  12. Eurasian consumers' food safety beliefs and trust issues in the age of COVID‐19: evidence from an online survey in 15 countries
  13. Influence of carob flour ingredients on wheat-based systems
  14. Greek Landrace Flours Characteristics and Quality of Dough and Bread
  15. 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs
  16. Emotions and Food Consumption: Emotional Eating Behavior in a European Population
  17. Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling
  18. Scientific Insights and Technological Advances in Gluten-Free Product Development
  19. Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas
  20. Developing Sustainable and Health Promoting Cereals and Pseudocereals
  21. Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation
  22. Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries
  23. Motivation for health behaviour: A predictor of adherence to balanced and healthy food across different coastal Mediterranean countries
  24. Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality
  25. Marketing motivations influencing food choice in 16 countries: segmentation and cluster analysis
  26. Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market
  27. The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index
  28. Cultural dimensions associated with food choice: A survey based multi-country study
  29. Preliminary Investigation into the Effect of Some Bakery Improvers in the Rheology of Bread Wheat Dough
  30. Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace
  31. High Protein Substitutes for Gluten in Gluten-Free Bread
  32. Acorn and water interactions on the microstructure of gluten‐free yeasted dough
  33. Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour
  34. Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic
  35. Covid-19 pandemic effects on food safety - Multi-country survey study
  36. Classification and target compounds
  37. Food, nutrition, and health in Greece
  38. Introduction in wheat and breadmaking
  39. Use of Fortified Bread for Addressing Vitamin D Deficiency
  40. The eating motivations scale (EATMOT): Development and validation by means of confirmatory factor analysis (CFA) and structural equation modelling (SEM)
  41. Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread
  42. Preliminary Study of Microelements, Phenolics as well as Antioxidant Activity in Local, Homemade Wines from North-East Greece
  43. Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour
  44. Interaction of dough acidity and microalga level on bread quality and antioxidant properties
  45. FOOD CHOICES AS INFLUENCED BY ENVIRONMENTAL CONCERNS: STUDY INVOLVING PARTICIPANTS FROM 16 COUNTRIES
  46. Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry
  47. Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid
  48. Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants
  49. Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread
  50. Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products
  51. Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN)
  52. The motivations that define eating patterns in some Mediterranean countries
  53. Validation of a HILIC UHPLC-MS/MS Method for Amino Acid Profiling in Triticum Species Wheat Flours
  54. Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content
  55. Statistical analysis of the maximum difference in bakery products
  56. Presence of mycotoxins, heavy metals and nitrate residues in organic commercial cereal-based foods sold in the Greek market
  57. Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece
  58. Low glycemic index ingredients and modified starches in food products
  59. Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic
  60. Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties
  61. The effect of malting on the crystallites and microstructure in Greek barley cultivar using x-ray diffraction and microscopic analysis
  62. Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread
  63. NATURAL RADIOACTIVITY STUDIES OF PHOSPHATE FERTILIZERS APPLIED ON GREEK FARM SOILS USED FOR WHEAT CULTIVATION
  64. The phytochemical rich potential of acorn (Quercus aegilops) products and by products
  65. HPLC-DAD-FLD Method for Simultaneous Determination of Mycotoxins in Wheat Bran
  66. Optimized and validated high-performance liquid chromatography method for the determination of deoxynivalenol and aflatoxins in cereals
  67. A Size Exclusion Chromatography-Based In Vitro Examination of Some Aspects of Bread Digestion
  68. Classification and target compounds
  69. Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours
  70. Evaluation of polyesters from renewable resources as alternatives to the current fossil-based polymers. Phase transitions of poly(butylene 2,5-furan-dicarboxylate)
  71. Flour Quality and Technological Abilities
  72. Grain-filling patterns and nitrogen utilization efficiency of spelt (Triticum spelta) under Mediterranean conditions
  73. Development and validation of an HPLC-DAD method for the simultaneous determination of most common rice pesticides in paddy water systems
  74. Determination of tocopherol and tocotrienol content of Greek barley varieties under conventional and organic cultivation techniques using validated reverse phase high‐performance liquid chromatography method
  75. Effects of two barley β-glucan isolates on wheat flour dough and bread properties
  76. Influence of water and barley β-glucan addition on wheat dough viscoelasticity
  77. Growth and nitrogen dynamics of spring chickpea genotypes in a Mediterranean-type climate
  78. Effect of barley β-glucan molecular size and level on wheat dough rheological properties
  79. Semolina – Milling and Sieving
  80. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
  81. Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti
  82. Water extractable (1→3,1→4)-β-d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour
  83. The effect of added sucrose and corn syrup on the physical properties of gellan—gelatin mixed gels
  84. Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels
  85. Glassy-state phenomena in gellan-sucrose-corn syrup mixtures
  86. Structural and textural properties of calcium induced, hot-made alginate gels