A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects

- Stathopoulos, Costas E., O'Kennedy, Brendan T.

Dairy-based ingredients

- Stathopoulos, Costas E.

The effect of salt on the rheology and texture of a casein based ingredient intended to replace gluten

- Stathopoulos, Costas E., O'Kennedy, B. T.

Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology

- Stathopoulos, Costas E., Tsiami, Amalia A., Schofield, J. David, Dobraszczyk, Bogdan J.

Effect of copper and iron fortifications on rheological properties of water-in-oil spreads containing κ-carrageenan

- Mounsey, J. S., O'Kennedy, B. T., Stathopoulos, Costas E., Chockchaisawasdee, S.

Effect of egg yolk substitution by sweet whey protein concentrate on some Gelato ice cream physical properties during storage

- Alfaifi, Mosa S., Stathopoulos, Costas E.

Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads

- Stathopoulos, Costas E., Chockchaisawasdee, S., Doyle, J., O'Kennedy, B. T., Mounsey, J. S.

Development of fermented oyster-mushroom sausage

- Chockchaisawasdee, Suwimol, Namjaidee, Supawat, Pochana, Singdong, Stathopoulos, Costas E.

Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream

- Alfaifi, Mosa S., Stathopoulos, Costas E.

Textural and rheological characteristics of sun-dried banana traditionally prepared in the north-east of Thailand

- Chockchaisawasdee, Suwimol, Mounsey, John S., Stathopoulos, Costas E.

Effect of heat on gluten

- Stathopoulos, Costas E., Vuong, Quan V.

Isolation of green tea catechins and their utilization in the food industry

- Vuong, Quan V., Stathopoulos, Costas E., Nguyen, Minh H., Golding, John B., Roach, Paul D.

Optimizing conditions for the extraction of catechins from green tea using hot water

- Vuong, Quan V., Golding, John B., Stathopoulos, Costas E., Nguyen, Minh H., Roach, Paul D.

Optimum conditions for the water extraction of L-theanine from green tea

- Vuong, Quan V., Stathopoulos, Costas E., Golding, John B., Nguyen, Minh H., Roach, Paul D.

Viability of Streptococcus thermophilus, Lactobacillus delbrueckii ssp bulgaricus, Lactobacillus acidophilus and Lactobacillus casei in fermented milk supplemented with isomalto-oligosaccharides derived from banana flour

- Chockchaisawasdee, Sumiwol, Stathopoulos, Costas E.

Improved extraction of green tea components from teabags using the microwave oven

- Vuong, Quan V., Tan, Sing P., Stathopoulos, Costas E., Roach, Paul D.

Effects of aqueous brewing solution pH on the extraction of the major green tea constituents

- Vuong, Quan V., Golding, John B., Stathopoulos, Costas E., Roach, Paul D.

From apple to juice-the fate of polyphenolic compounds

- Candrawinata, Vincent I., Golding, John B., Roach, Paul D., Stathopoulos, Costas E.

Optimisation of microwave-assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions

- Kha, Tuyen C., Nguyen, Minh H., Phan, Dong T., Roach, Paul D., Stathopoulos, Costas E.

The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products

- Crinó, Michelle A., Heenan, Claire N., Nguyen, Minh H., Stathopoulos, Costas E.