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List of works by Adriana Skendi

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

scientific article published on 05 September 2020

Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread ⬇️

scientific article published on 10 November 2020

Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content

scientific article published on 29 August 2019

Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour

scientific article published on 02 November 2020

Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread

scientific article published on 31 January 2018

Exposure assessment and risk characterization of aflatoxins intake through consumption of maize products in the adult populations of Serbia, Croatia and Greece

scientific article published on 22 April 2019

Gelation of wheat arabinoxylans in the presence of Cu(+2) and in aqueous mixtures with cereal β-glucans

scientific article published on 10 February 2016

HPLC-DAD-FLD Method for Simultaneous Determination of Mycotoxins in Wheat Bran

scientific article published on 01 August 2017

Optimized and validated high-performance liquid chromatography method for the determination of deoxynivalenol and aflatoxins in cereals

scientific article published on 21 March 2016

Preliminary Study of Microelements, Phenolics as well as Antioxidant Activity in Local, Homemade Wines from North-East Greece

scientific article published on 05 November 2020

Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

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