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The last 5 uploaded publications
Encapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream
Styliani Protonotariou, Panagiotis Chaloulos, Ioanna Mandala (2024). Encapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream. , 18(7), DOI: https://doi.org/10.1007/s11694-024-02588-6.
Article140 days agoBlends of Cactus Cladode Powder with Corn Starch, Milk Proteins and Gelatin: Rheological Evaluation and Application to a Soup Model
Panagiotis Chaloulos, Nikos Vasilopoulos, Ioanna Mandala (2023). Blends of Cactus Cladode Powder with Corn Starch, Milk Proteins and Gelatin: Rheological Evaluation and Application to a Soup Model. , 16(6), DOI: https://doi.org/10.1007/s11947-023-03004-5.
Article140 days agoExploration of Betalains and Determination of the Antioxidant and Cytotoxicity Profile of Orange and Purple Opuntia spp. Cultivars in Greece
Antonios D. Tsiailanis, Christos Chatzigiannis, Christina Papaemmanouil, Μaria V. Chatziathanasiadou, Panagiotis Chaloulos, Isabel Riba, Graham Mullard, Wiesław Wiczkowski, Apostolos A. Koutinas, Ioanna Mandala, Andreas G. Tzakos (2022). Exploration of Betalains and Determination of the Antioxidant and Cytotoxicity Profile of Orange and Purple Opuntia spp. Cultivars in Greece. , 77(2), DOI: https://doi.org/10.1007/s11130-022-00962-7.
Article140 days agoBlends of cactus cladode powder with corn starch, milk proteins and gelatin: Rheological evaluation and application to a soup model
Panagiotis Chaloulos, Nikolaos Vasilopoulos, Ioanna Mandala (2022). Blends of cactus cladode powder with corn starch, milk proteins and gelatin: Rheological evaluation and application to a soup model. , DOI: https://doi.org/10.21203/rs.3.rs-2127194/v1.
Preprint140 days agoEffect of drying and grinding or micro-grinding process on physical and rheological properties of whole cladode (Opuntia ficus-indica) flour
Panagiotis Chaloulos, Apostolos-Emmanouil Bazanis, Maria Georgiadou, Styliani Protonotariou, Ioanna Mandala (2021). Effect of drying and grinding or micro-grinding process on physical and rheological properties of whole cladode (Opuntia ficus-indica) flour. , 151, DOI: https://doi.org/10.1016/j.lwt.2021.112171.
Article140 days ago