Christos Soukoulis
Christos Soukoulis
Senior Research Scientist - Luxembourg Institute of Science &Technology (LIST)
Zweryfikowany adres z list.lu - Strona główna
Cytowane przez
Cytowane przez
Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena
C Soukoulis, D Lebesi, C Tzia
Food Chemistry 115 (2), 665-671, 2009
On quantitative determination of volatile organic compound concentrations using proton transfer reaction time-of-flight mass spectrometry
L Cappellin, T Karl, M Probst, O Ismailova, PM Winkler, C Soukoulis, ...
Environmental science & technology 46 (4), 2283-2290, 2012
Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality
C Soukoulis, P Panagiotidis, R Koureli, C Tzia
Journal of dairy science 90 (6), 2641-2654, 2007
Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread
C Soukoulis, L Yonekura, HH Gan, S Behboudi-Jobbehdar, C Parmenter, ...
Food Hydrocolloids 39, 231-242, 2014
Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream
C Soukoulis, I Chandrinos, C Tzia
LWT-Food Science and Technology 41 (10), 1816-1827, 2008
Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable Microencapsulated L. acidophilus NCIMB 701748
S Behboudi-Jobbehdar, C Soukoulis, L Yonekura, I Fisk
Drying Technology 31 (11), 1274-1283, 2013
A comprehensive overview on the micro-and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids
C Soukoulis, T Bohn
Critical Reviews in Food Science and Nutrition 58 (1), 1-36, 2018
Assessment of apple (Malus× domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy
F Costa, L Cappellin, S Longhi, W Guerra, P Magnago, D Porro, ...
Postharvest biology and technology 61 (1), 21-28, 2011
Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and …
L Yonekura, H Sun, C Soukoulis, I Fisk
Journal of functional foods 6, 205-214, 2014
On data analysis in PTR-TOF-MS: From raw spectra to data mining
L Cappellin, F Biasioli, PM Granitto, E Schuhfried, C Soukoulis, F Costa, ...
Sensors and Actuators B: Chemical 155 (1), 183-190, 2011
Plant seed mucilage as emerging biopolymer in food industry applications
C Soukoulis, C Gaiani, L Hoffmann
Current Opinion in Food Science 22, 28-42, 2018
Stability of Lactobacillus rhamnosus GG in prebiotic edible films
C Soukoulis, S Behboudi-Jobbehdar, L Yonekura, C Parmenter, ID Fisk
Food Chemistry 159, 302-308, 2014
Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying
C Soukoulis, S Behboudi-Jobbehdar, L Yonekura, C Parmenter, I Fisk
Food and bioprocess technology 7, 1255-1268, 2014
Improved mass accuracy in PTR-TOF-MS: Another step towards better compound identification in PTR-MS
L Cappellin, F Biasioli, A Fabris, E Schuhfried, C Soukoulis, TD Märk, ...
International Journal of Mass Spectrometry 290 (1), 60-63, 2010
Ice cream as a vehicle for incorporating health‐promoting ingredients: Conceptualization and overview of quality and storage stability
C Soukoulis, ID Fisk, T Bohn
Comprehensive Reviews in Food Science and Food Safety 13 (4), 627-655, 2014
Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content
C Soukoulis, E Lyroni, C Tzia
LWT-Food Science and Technology 43 (9), 1351-1358, 2010
Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films
C Soukoulis, P Singh, W Macnaughtan, C Parmenter, ID Fisk
Food hydrocolloids 52, 876-887, 2016
Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate
C Soukoulis, S Behboudi-Jobbehdar, W Macnaughtan, C Parmenter, ...
Food hydrocolloids 70, 345-355, 2017
Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners
C Soukoulis, E Rontogianni, C Tzia
Journal of Food Engineering 100 (4), 634-641, 2010
Monitoring of volatile compound emissions during dry anaerobic digestion of the organic fraction of municipal solid waste by proton transfer reaction time-of-flight mass …
D Papurello, C Soukoulis, E Schuhfried, L Cappellin, F Gasperi, ...
Bioresource technology 126, 254-265, 2012
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