Emmer-Based Beverage Fortified with Fruit Juices by Dimitra Dimitrellou, Panagiotis Kandylis, Evangelos Kokkinomagoulos, Magdalini Hatzikamari, Argyro Bekatorou

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Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism by Chrysanthi Nouska, Magdalini Hatzikamari, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou

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Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour by Sevasti Keramari, Chrysanthi Nouska, Magdalini Hatzikamari, Costas G. Biliaderis, Athina Lazaridou

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Inclusion Complexes of β-Cyclodextrin with <i>Salvia officinalis</i> Bioactive Compounds and Their Antibacterial Activities by Stamatia Christaki, Revekka Kelesidou, Vaia Pargana, Evangelia Tzimopoulou, Magdalini Hatzikamari, Ioannis Mourtzinos

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Antibacterial and Antioxidant Properties of Oregano and Rosemary Essential Oil Distillation By-Products by Elisavet Bouloumpasi, Magdalini Hatzikamari, Athina Lazaridou, Paschalina Chatzopoulou, Costas G. Biliaderis, Maria Irakli

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