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2023 Journal Article Loss assessment during postharvest and handling of Thai garlic used for processingSunanta, Piyachat, Kontogiorgos, Vassilis, Leksawasdi, Noppol, Phimolsiripol, Yuthana, Wangtueai, Sutee, Wongkaew, Malaiporn and Sommano, Sarana Rose (2023). Loss assessment during postharvest and handling of Thai garlic used for processing. Horticulturae, 9 (4) 482, 1-12. doi: 10.3390/horticulturae9040482 |
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2022 Journal Article Pectin-based films and coatings with plant extracts as natural preservatives: a systematic reviewNastasi, Joseph Robert, Kontogiorgos, Vassilis, Daygon, Venea Dara and Fitzgerald, Melissa A. (2022). Pectin-based films and coatings with plant extracts as natural preservatives: a systematic review. Trends in Food Science and Technology, 120, 193-211. doi: 10.1016/j.tifs.2022.01.014 |
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2021 Journal Article Structure and rheology of pectic polysaccharides from baobab fruit and leavesDimopoulou, Maria, Alba, Katerina, Sims, Ian M. and Kontogiorgos, Vassilis (2021). Structure and rheology of pectic polysaccharides from baobab fruit and leaves. Carbohydrate Polymers, 273 118540, 118540. doi: 10.1016/j.carbpol.2021.118540 |
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2021 Book Chapter StabilisersKontogiorgos, Vassilis (2021). Stabilisers. Encyclopedia of dairy sciences. (pp. 689-694) Amsterdam, Netherlands: Elsevier. doi: 10.1016/b978-0-12-818766-1.00321-4 |
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2021 Journal Article Techno-economic assessment of polysaccharide extraction from baobab: a scale up analysisDimopoulou, Maria, Offiah, Vivian, Falade, Kolawole, Smith, Alan M., Kontogiorgos, Vassilis and Angelis-Dimakis, Athanasios (2021). Techno-economic assessment of polysaccharide extraction from baobab: a scale up analysis. Sustainability, 13 (17) 9915, 9915. doi: 10.3390/su13179915 |
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2021 Journal Article Baobab polysaccharides as emulsifiersAlba, Katerina, Dimopoulou, Maria and Kontogiorgos, Vassilis (2021). Baobab polysaccharides as emulsifiers. LWT- Food Science and Technology, 144 111235, 111235. doi: 10.1016/j.lwt.2021.111235 |
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2021 Journal Article Sustainable polysaccharides from Malvaceae family: structure and functionalityAlba, Katerina, Nguyen, Phuong.T.M. and Kontogiorgos, Vassilis (2021). Sustainable polysaccharides from Malvaceae family: structure and functionality. Food Hydrocolloids, 118 106749, 1-9. doi: 10.1016/j.foodhyd.2021.106749 |
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2021 Journal Article Influence of cations, pH and dispersed phases on pectin emulsification propertiesÜrüncüoğlu, Şerife, Alba, Katerina, Morris, Gordon A. and Kontogiorgos, Vassilis (2021). Influence of cations, pH and dispersed phases on pectin emulsification properties. Current Research in Food Science, 4, 398-404. doi: 10.1016/j.crfs.2021.05.008 |
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2021 Book Chapter Techniques for the chemical and physicochemical characterization of polysaccharidesAlba, Katerina and Kontogiorgos, Vassilis (2021). Techniques for the chemical and physicochemical characterization of polysaccharides. Handbook of Hydrocolloids. (pp. 27-74) Amsterdam, Netherlands: Elsevier. doi: 10.1016/b978-0-12-820104-6.00026-7 |
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2021 Book Introduction to Food ChemistryKontogiorgos, Vassilis (2021). Introduction to Food Chemistry. Cham, Switzerland: Springer. doi: 10.1007/978-3-030-85642-7 |
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2020 Journal Article Baobab polysaccharides from fruits and leavesAlba, Katerina, Offiah, Vivian, Laws, Andrew P., Falade, Kolawole O. and Kontogiorgos, Vassilis (2020). Baobab polysaccharides from fruits and leaves. Food Hydrocolloids, 106 105874, 105874. doi: 10.1016/j.foodhyd.2020.105874 |
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2020 Journal Article Baobab polysaccharides as a novel food ingredientKontogiorgos, Vassilis (2020). Baobab polysaccharides as a novel food ingredient. Food Australia, 72 (3), 16-17. |
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2020 Journal Article Effects of blackcurrant fibre on dough physical properties and bread quality characteristicsAlba, Katerina, Rizou, Theano, Campbell, Grant M. and Kontogiorgos, Vassilis (2020). Effects of blackcurrant fibre on dough physical properties and bread quality characteristics. Food Biophysics, 15 (3), 313-322. doi: 10.1007/s11483-020-09627-x |
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2020 Book Chapter Emulsification properties of pectinAlba, Katerina and Kontogiorgos, Vassilis (2020). Emulsification properties of pectin. Pectin: technological and physiological properties. (pp. 83-97) Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-53421-9_5 |
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2020 Book Pectin: Technological and Physiological PropertiesKontogiorgos, Vassilis ed. (2020). Pectin: Technological and Physiological Properties. Cham, Switzerland: Springer International. doi: 10.1007/978-3-030-53421-9 |
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2019 Journal Article Soluble dietary fibres from sugarcane bagasseDimopoulou, Maria and Kontogiorgos, Vassilis (2019). Soluble dietary fibres from sugarcane bagasse. International Journal of Food Science and Technology, 55 (5) ijfs.14445, 1943-1949. doi: 10.1111/ijfs.14445 |
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2019 Journal Article Pectin recovery and characterization from lemon juice waste streamsDimopoulou, Maria, Alba, Katerina, Campbell, Grant and Kontogiorgos, Vassilis (2019). Pectin recovery and characterization from lemon juice waste streams. Journal of the Science of Food and Agriculture, 99 (14), 6191-6198. doi: 10.1002/jsfa.9891 |
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2019 Journal Article Extrusion processing of raw food materials and by-products: A reviewOffiah, Vivian, Kontogiorgos, Vassilis and Falade, Kolawole O. (2019). Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition, 59 (18), 2979-2998. doi: 10.1080/10408398.2018.1480007 |
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2019 Journal Article Emulsifying properties of Ghanaian grewia gumKpodo, Fidelis Mawunyo, Agbenorhevi, Jacob Kwaku, Alba, Katerina and Kontogiorgos, Vassilis (2019). Emulsifying properties of Ghanaian grewia gum. International Journal of Food Science and Technology, 55 (5) ijfs.14389, 1909-1915. doi: 10.1111/ijfs.14389 |
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2019 Journal Article Polysaccharides at fluid interfaces of food systemsKontogiorgos, Vassilis (2019). Polysaccharides at fluid interfaces of food systems. Advances in Colloid and Interface Science, 270, 28-37. doi: 10.1016/j.cis.2019.05.008 |
