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Nikolaos Mavroudis
Nikolaos Mavroudis
Senior Lecturer and Programme Leader In Food Science
Verified email at northumbria.ac.uk - Homepage
Title
Cited by
Cited by
Year
Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing
HN Lazarides, V Gekas, N Mavroudis
Journal of Food Engineering 31 (3), 315-324, 1997
1951997
Osmotic dehydration of apples—effects of agitation and raw material characteristics
NE Mavroudis, V Gekas, I Sjöholm
Journal of Food Engineering 35 (2), 191-209, 1998
1561998
Osmotic dehydration of apples. Shrinkage phenomena and the significance of initial structure on mass transfer rates
NE Mavroudis, V Gekas, I Sjöholm
Journal of Food Engineering 38 (1), 101-123, 1998
1081998
Freeze/thaw effects on mass transfer rates during osmotic dehydration
HN Lazarides, NE MAVROUDIS
Journal of Food Science 60 (4), 826-828, 1995
951995
Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties
NE Mavroudis, P Dejmek, I Sjöholm
Journal of food Engineering 63 (1), 47-56, 2004
512004
Studies on some raw material characteristics in different Swedish apple varieties
NE Mavroudis, P Dejmek, I Sjöholm
Journal of food engineering 62 (2), 121-129, 2004
332004
Osmotic processing: Effects of osmotic medium composition on the kinetics and texture of apple tissue
NE Mavroudis, MJ Gidley, I Sjöholm
Food Research International 48 (2), 839-847, 2012
292012
Mass transfer properties of osmotic solutions. II. Diffusivities
V Gekas, N Mavroudis
International Journal of Food Properties 1 (2), 181-195, 1998
131998
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