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  1. A screening study of elemental composition in legume (Fabaceae sp.) cultivar from Serbia: Nutrient accumulation and risk assessment

    Article • Journal of Food Composition and Analysis, June 2024, Elsevier

    Maria Papageorgiou

  2. Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread’s Quality Characteristics

    Article • Foods, December 2023, MDPI AG

    Maria Papageorgiou

  3. Fungal and Toxin Contaminants in Cereal Grains and Flours: Systematic Review and Meta-Analysis

    Article • Foods, November 2023, MDPI AG

    Maria Papageorgiou

  4. Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries

    Article • Foods, November 2023, MDPI AG

    Professor Bruno Miguel Morais Esteves, Maria Papageorgiou

  5. Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally

    Article • Foods, October 2023, MDPI AG

    Maria Papageorgiou

  6. Bibliometric Analysis on Pseudocereals

    Article • Cleaner and Circular Bioeconomy, October 2023, Elsevier

    Maria Papageorgiou

  7. Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

    Article • Italian Journal of Food Science, August 2023, Codon Publications

    Maria Papageorgiou

  8. Eurasian consumers' food safety beliefs and trust issues in the age of COVID‐19: evidence from an online survey in 15 countries

    Article • Journal of the Science of Food and Agriculture, July 2023, Wiley

    Maria Papageorgiou

  9. Influence of carob flour ingredients on wheat-based systems

    Article • Journal of Cereal Science, May 2023, Elsevier

    Maria Papageorgiou

  10. Greek Landrace Flours Characteristics and Quality of Dough and Bread

    Article • Foods, April 2023, MDPI AG

    Maria Papageorgiou

  11. 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs

    Article • Microorganisms, March 2023, MDPI AG

    Maria Papageorgiou

  12. Emotions and Food Consumption: Emotional Eating Behavior in a European Population

    Article • Foods, February 2023, MDPI AG

    Maria Papageorgiou

  13. Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling

    Article • Sustainability, February 2023, MDPI AG

    Maria Papageorgiou

  14. Scientific Insights and Technological Advances in Gluten-Free Product Development

    Article • Foods, January 2023, MDPI AG

    Maria Papageorgiou

  15. Eftazymo: A Traditional Greek Bread Leavened with Fermented Chickpeas

    Article • January 2023, Springer Science + Business Media

    Maria Papageorgiou

  16. Developing Sustainable and Health Promoting Cereals and Pseudocereals

    Article • January 2023, Elsevier

    Maria Papageorgiou

  17. Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation

    Article • Sustainability, December 2022, MDPI AG

    Maria Papageorgiou

  18. Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries

    Article • Sustainability, October 2022, MDPI AG

    Maria Papageorgiou

  19. Motivation for health behaviour: A predictor of adherence to balanced and healthy food across different coastal Mediterranean countries

    Article • Journal of Functional Foods, April 2022, Elsevier

    Maria Papageorgiou

  20. Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

    Article • Foods, March 2022, MDPI AG

    Maria Papageorgiou

  21. Marketing motivations influencing food choice in 16 countries: segmentation and cluster analysis

    Article • Insights into Regional Development, March 2022, Entrepreneurship and Sustainability Center

    Maria Papageorgiou

  22. Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market

    Article • Medical Research Archives, January 2022, Knowledge Enterprise Journals

    Maria Papageorgiou

  23. The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

    Article • Foods, December 2021, MDPI AG

    Maria Papageorgiou

  24. Cultural dimensions associated with food choice: A survey based multi-country study

    Article • International Journal of Gastronomy and Food Science, December 2021, Elsevier

    Maria Papageorgiou

  25. Preliminary Investigation into the Effect of Some Bakery Improvers in the Rheology of Bread Wheat Dough

    Article • October 2021, MDPI AG

    Maria Papageorgiou

  26. Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace

    Article • Journal of Food Processing and Preservation, September 2021, Wiley

    Maria Papageorgiou

  27. High Protein Substitutes for Gluten in Gluten-Free Bread

    Article • Foods, August 2021, MDPI AG

    Maria Papageorgiou

  28. Acorn and water interactions on the microstructure of gluten‐free yeasted dough

    Article • Journal of Food Processing and Preservation, August 2021, Wiley

    Maria Papageorgiou

  29. Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour

    Article • International Journal of Food Sciences and Nutrition, June 2021, Taylor & Francis

    Maria Papageorgiou

  30. Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic

    Article • Applied Sciences, April 2021, MDPI AG

    Maria Papageorgiou

  31. Covid-19 pandemic effects on food safety - Multi-country survey study

    Article • Food Control, April 2021, Elsevier

    Maria Papageorgiou, Dr. Urška Vrabič Brodnjak

  32. Classification and target compounds

    Article • January 2021, Elsevier

    Maria Papageorgiou

  33. Food, nutrition, and health in Greece

    Article • January 2021, Elsevier

    Maria Papageorgiou

  34. Introduction in wheat and breadmaking

    Article • January 2021, Elsevier

    Maria Papageorgiou

  35. Use of Fortified Bread for Addressing Vitamin D Deficiency

    Article • January 2021, Springer Science + Business Media

    Maria Papageorgiou

  36. The eating motivations scale (EATMOT): Development and validation by means of confirmatory factor analysis (CFA) and structural equation modelling (SEM)

    Article • Slovenian Journal of Public Health, December 2020, De Gruyter

    Maria Papageorgiou

  37. Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread

    Article • Foods, November 2020, MDPI AG

    Maria Papageorgiou

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

    Article • Foods, November 2020, MDPI AG

    Maria Papageorgiou

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

    Article • Foods, November 2020, MDPI AG

    Maria Papageorgiou

  40. Interaction of dough acidity and microalga level on bread quality and antioxidant properties

    Article • Food Chemistry, November 2020, Elsevier

    Maria Papageorgiou

  41. FOOD CHOICES AS INFLUENCED BY ENVIRONMENTAL CONCERNS: STUDY INVOLVING PARTICIPANTS FROM 16 COUNTRIES

    Article • Journal of Security and Sustainability Issues, September 2020, Entrepreneurship and Sustainability Center

    Maria Papageorgiou

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

    Article • Foods, September 2020, MDPI AG

    Maria Papageorgiou

  43. Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid

    Article • International Journal of Food Science & Technology, July 2020, Wiley

    Maria Papageorgiou

  44. Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

    Article • Foods, July 2020, MDPI AG

    Maria Papageorgiou

  45. Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread

    Article • International Journal of Food Studies, April 2020, ISEKI Food Association

    Maria Papageorgiou

  46. Exposure assessment of adult consumers in Serbia, Greece and Croatia to deoxynivalenol and zearalenone through consumption of major wheat-based products

    Article • World Mycotoxin Journal, December 2019, Wageningen Academic Publishers

    Bozidar Udovicki, Maria Papageorgiou

  47. Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN)

    Article • International Journal of Food Sciences and Nutrition, November 2019, Taylor & Francis

    Maria Papageorgiou

  48. The motivations that define eating patterns in some Mediterranean countries

    Article • Nutrition & Food Science, November 2019, Emerald

    Maria Papageorgiou

  49. Validation of a HILIC UHPLC-MS/MS Method for Amino Acid Profiling in Triticum Species Wheat Flours

    Article • Foods, October 2019, MDPI AG

    Dr Emmanouil Tsochatzis, Maria Papageorgiou

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

    Article • Journal of Food Biochemistry, August 2019, Wiley

    Maria Papageorgiou

  51. Statistical analysis of the maximum difference in bakery products

    Article • Journal of Culinary Science & Technology, July 2019, Taylor & Francis

    Dimitrios Papadakis, Maria Papageorgiou

  52. Presence of mycotoxins, heavy metals and nitrate residues in organic commercial cereal-based foods sold in the Greek market

    Article • Journal of Consumer Protection and Food Safety, June 2019, Springer Science + Business Media

    Maria Papageorgiou

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

    Article • Food Additives & Contaminants Part A, April 2019, Taylor & Francis

    Bozidar Udovicki, Maria Papageorgiou

  54. Low glycemic index ingredients and modified starches in food products

    Article • January 2019, Elsevier

    Maria Papageorgiou

  55. Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic

    Article • Foods, December 2018, MDPI AG

    Maria Papageorgiou

  56. Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties

    Article • Millenium - Journal of Education Technologies and Health, September 2018, Instituto Politecnico de Viseu

    Maria Papageorgiou

  57. The effect of malting on the crystallites and microstructure in Greek barley cultivar using x-ray diffraction and microscopic analysis

    Article • Millenium - Journal of Education Technologies and Health, September 2018, Instituto Politecnico de Viseu

    Maria Papageorgiou

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

    Article • Food Chemistry, July 2018, Elsevier

    Maria Papageorgiou

  59. NATURAL RADIOACTIVITY STUDIES OF PHOSPHATE FERTILIZERS APPLIED ON GREEK FARM SOILS USED FOR WHEAT CULTIVATION

    Article • Radiation Protection Dosimetry, February 2018, Oxford University Press (OUP)

    Maria Papageorgiou

  60. The phytochemical rich potential of acorn (Quercus aegilops) products and by products

    Article • Food Science and Biotechnology, December 2017, Springer Science + Business Media

    Maria Papageorgiou

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

    Article • Journal of Chromatographic Science, March 2017, Oxford University Press (OUP)

    Maria Papageorgiou

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

    Article • Journal of Separation Science, March 2016, Wiley

    Maria Papageorgiou

  63. A Size Exclusion Chromatography-Based In Vitro Examination of Some Aspects of Bread Digestion

    Article • Food Digestion, September 2015, Springer Science + Business Media

    Maria Papageorgiou

  64. Classification and target compounds

    Article • January 2015, Elsevier

    Maria Papageorgiou

  65. Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours

    Article • Journal of Cereal Science, November 2014, Elsevier

    Maria Papageorgiou

  66. Evaluation of polyesters from renewable resources as alternatives to the current fossil-based polymers. Phase transitions of poly(butylene 2,5-furan-dicarboxylate)

    Article • Polymer, August 2014, Elsevier

    Maria Papageorgiou

  67. Flour Quality and Technological Abilities

    Article • July 2013, Taylor & Francis

    Maria Papageorgiou

  68. Grain-filling patterns and nitrogen utilization efficiency of spelt (Triticum spelta) under Mediterranean conditions

    Article • The Journal of Agricultural Science, May 2013, Cambridge University Press

    Spyridon Koutroubas , Maria Papageorgiou

  69. Development and validation of an HPLC-DAD method for the simultaneous determination of most common rice pesticides in paddy water systems

    Article • International Journal of Environmental & Analytical Chemistry, April 2012, Taylor & Francis

    Dr Emmanouil Tsochatzis, Maria Papageorgiou

  70. Determination of tocopherol and tocotrienol content of Greek barley varieties under conventional and organic cultivation techniques using validated reverse phase high‐performance liquid chromatography method

    Article • Journal of the Science of Food and Agriculture, January 2012, Wiley

    Dr Emmanouil Tsochatzis, Maria Papageorgiou

  71. Effects of two barley β-glucan isolates on wheat flour dough and bread properties

    Article • Food Chemistry, April 2010, Elsevier

    Maria Papageorgiou

  72. Influence of water and barley β-glucan addition on wheat dough viscoelasticity

    Article • Food Research International, January 2010, Elsevier

    Maria Papageorgiou

  73. Growth and nitrogen dynamics of spring chickpea genotypes in a Mediterranean-type climate

    Article • The Journal of Agricultural Science, May 2009, Cambridge University Press

    Maria Papageorgiou

  74. Effect of barley β-glucan molecular size and level on wheat dough rheological properties

    Article • Journal of Food Engineering, April 2009, Elsevier

    Maria Papageorgiou

  75. Semolina – Milling and Sieving

    Article • January 2008, Springer Science + Business Media

    Maria Papageorgiou

  76. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

    Article • Journal of Food Engineering, April 2007, Elsevier

    Maria Papageorgiou

  77. Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti

    Article • Food Chemistry, January 2007, Elsevier

    Maria Papageorgiou

  78. Water extractable (1→3,1→4)-β-d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour

    Article • Journal of Cereal Science, September 2005, Elsevier

    Maria Papageorgiou

  79. The effect of added sucrose and corn syrup on the physical properties of gellan—gelatin mixed gels

    Article • Food Hydrocolloids, September 1995, Elsevier

    Maria Papageorgiou

  80. Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels

    Article • Food Hydrocolloids, May 1994, Elsevier

    Maria Papageorgiou

  81. Glassy-state phenomena in gellan-sucrose-corn syrup mixtures

    Article • Carbohydrate Polymers, January 1994, Elsevier

    Maria Papageorgiou

  82. Structural and textural properties of calcium induced, hot-made alginate gels

    Article • Carbohydrate Polymers, January 1994, Elsevier

    Maria Papageorgiou