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Food expert Maria Papageorgiou, Technological Educational Institute of Thessaloniki

Expert's details
Title: 
Dr
First name: 
Maria
Last name: 
Papageorgiou
Sex: 
Female
Position: 
Assistant Professor
Phone: 
+302310013775
E-Mail address: 
mariapapage@food.teithe.gr
Institutional details
Institution name: 
Technological Educational Institute of Thessaloniki
Department: 
Food Technology
Institution location: 
P.O.B. 141
GR-57400 Thessaloniki
 GR (Greece)
Expert's skills
Keywords for scientific activities: 
  • cereal chemistry and technology
  • polysaccharide structure function relation
  • functional food
  • food quality
Selected publications: 
  • Skendi, A., M. Papageorgiou and Biliaderis C.G. (2010). Influence of water and barley b-glucan addition on wheat dough viscoelasticity. Food Res. Int., 43, 57-65.
  • Skendi, A., Biliaderis, C. G., Papageorgiou, M., & Izydorczyk, M. S. (2010). Effect of two barley b-glucan isolates on wheat flour dough and bread properties. Food Chem. 119, 1159-1167.
  • Tsochatzis E.D., Tzimou-Tsitouridou, R., Menkissoglu-Spiroudi, U., Karpouzas, D.G., and Papageorgiou, M. (2011). Development and validation of an HPLC-DAD method for the simultaneous determination of most common rice pesticides in paddy water systems. Intern. J. Environ. Anal. Chem. (in press).
  • Lazaridou, A., Duta, D., Papageorgiou M., Belc, N and Biliaderis C.G. (2007) Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J. Food Eng. 79, 1033-1047.
  • Doxastakis, G., Papageorgiou M., Mandalou D., Irakli M., Papalambrou E., D’Agostina A., Resta D., Boschin G. and Arnoldi A. (2007). Technological properties and non- enzymatic browning of semolina spaghetti containing lupin proteins. Food Chem. 101, 57-64.