Kali Kotsiou

机构：International Hellenic University, Aristotle University of Thessaloniki · ORCID：0000-0001-8932-2863

发表论文 29 篇 · 总被引 943 次 · h-index 18

代表论文

Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life (2022 · Food Hydrocolloids · 被引 86)
Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage (2015 · Food Chemistry · 被引 84)
Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena (2021 · Food Hydrocolloids · 被引 76)
Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology (2014 · Food Research International · 被引 74)
Starch digestion: A comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies (2025 · Trends in Food Science & Technology · 被引 54)
Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads (2021 · Foods · 被引 50)