Publications & Patents

PATENTS

2016

USPTO PAT NO: 9372178

“APPARATUSES AND METHODS FOR THE MEASUREMENT OF LIQUID PROPERTIES AND PARTICULARLY FRYING OIL QUALITY”

Inventor: Eleni Kalogianni


PUBLICATIONS AND PRESENTATIONS

2022

  • E. Rountou, K. Taplidis, G. Georgakoudis, D. Georgiou, A. Kyriakoudi, I. Mourtzinos, E.P. Kalogianni, C. Giotis, C. Ritzoulis “Emulsifiers from yellow split peas” in press Journal of Food Biophysics DOI: 10.1007/s11483-022-09757-4
  • Koliastasi A. , Kompothekra V., Giotis C., Moustakas A.K. , Skotti E.P., Gerakis A., Kalogianni E.P., Petridis D., Ritzoulis C.”Extraction of surface-active polymers from the compost of olive processing waste.” Journal of Food Process Engineering, 2022, 45(7), e13799, DOI: 10.1111/jfpe.13799
  • Iakovos Xenikakis, Konstantinos Tsongas, Manolis Tzimtzimis, Constantinos Zacharis, Nikoleta Theodoroula, Eleni P. Kalogianni, Euterpi Demiri, Ioannis S. Vizirianakis, Dimitrios Tzetzis, Dimitrios G. Fatouros ”Fabrication of hollow microneedles using liquid crystal display (LCD) vat polymerization 3D printing technology for transdermal macromolecular delivery” International Journal of Pharmaceutics, 2022, 67, 102891, DOI: 10.1016/j.jddst.2021.10289
  • “Extraction of high nutritional value lipids from avgotaracho by-products”E.P. Kalogianni, D. Georgiou, A. Harisis, A. Varvagianni31 st Nordic Lipidforum Symposium, 12 – 15 June 2022, Ålesund – Norway

2021

  • Artemis Tsagdi 1, Ioannis Drossos 2, Despoina Georgiou 3, Stylianos Exarhopoulos 3, Georgios Karasiotas 2,Joannis K. Kallitsis 1 and Eleni P. Kalogianni “Injection Molded PP Foams Using Food Ingredients for FoodPackaging Applications” Polymers (2021) 13, 288 DOI: https://doi.org/10.3390/polym13020288
  • Eleni P. Kalogianni,  Despoina Georgiou,  Anna Marinopoulou,  Stylianos Exarhopoulos,  Dimitrios Petridis,  Georgia Dimitreli “A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria” International Journal of Food Science and Technology (2021) https://doi.org/10.1111/ijfs.14919
  • Koupa, K., Keligianni, V., Kalogianni, E.P., Ritzoulis, C. “Foam Stability of Mucin – Caseinate Mixtures: Relevance to Oral Processing” Food Biophysics (2021)  https://doi.org/10.1007/s11483-020-09657-5

2020

  •  

  • Koliastasi, A., Kompothekra, V., Giotis, C., Moustakasb, A. K., Skotti, E.P. Gerakis A. Kalogianni, E.P., Georgiou, D., Ritzoulis, C. “Novel emulsifiers from olive mill compost” Food Hydrocolloids (2020) 99, 105373 https://doi.org/10.1016/j.foodhyd.2019.105373

 

2019

  • Alexandros Pavlou, Costas Panayiotou, Eleni P. Kalogianni, Despoina Georgiou, Christos Ritzoulis “Fractionation of a hydrocolloid emulsifier reclaimed from winery waste” Food Chemistry (2019) 301, 125259 https://doi.org/10.1016/j.foodchem.2019.125259
  • Bozidar Udovicki, Ilija Djekic, Eleni P. Kalogianni, Andreja Rajkovic “Exposure assessment and risk characterization of aflatoxin M1 intake through consumption of milk and yoghurt by student population in Serbia and Greece” Toxins (2019) 11(4), 205 10.3390/toxins11040205
  • Eleni P. Kalogianni*, Despoina Georgiou, Jahongir H. Hasanov “Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives” Journal of the American Oil Chemists’ Society (2019) DOI: 10.1002/aocs.12207
  • Koliastasi A , Kompothekra V , Giotis C , Moustakas AK , Skotti EP , Gerakis A , Kalogianni E , Ritzoulis C “Emulsifiers from Partially Composted Olive Waste” Foods 8(7) (2019), 271   DOI: 10.3390/foods8070271
  • Evgenia Mitsou, Eleni P. Kalogianni, Despoina Georgiou, Haralambos Stamatis, Aristotelis Xenakis, and Maria Zoumpanioti* “Formulation and Structural Study of a Biocompatible Water-in-Oil Microemulsion as an Appropriate Enzyme Carrier: The Model Case of Horseradish Peroxidase” Langmuir
    35 (2019), 150-160.
    DOI:
    10.1021/acs.langmuir.8b03124
  • E.P. Kalogianni*, D. Georgiou, S. Exarchopoulos “Olive oil droplet coalescence during malaxation” Journal of Food Engineering 240 (2019) 99-104.  DOI: 10.1016/j.jfoodeng.2018.07.017

2018

  • E.P. Kalogianni, P. Salvaras, D. Bechtsis, F. Stergiopoulos “A Monitoring and Control Software Tool to Assess Process and Production Data in Olive Oil Production Units” Proceedings of the 8th International Conference on Information and Communication Technologies in Agriculture, Food & Environment” pp. 284-292.

2017

  • E.P. Kalogianni, L. Sklaviadis, S. Nika, I. Theochari, G. Dimitreli, D. Georgiou, V Papadimitriou “Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements” Colloids and Surfaces B: Biointerfaces, 158 (2017) 498-506.

  • E.P. Kalogianni,  D. Georgiou, M. Romaidi, S. Exarchopoulos, D. Petridis, C. Karastogiannidou, G. Dimitreli, V. Karakosta “Rapid methods for frying oil quality determination: comparison with legislation criteria” Journal of the American Oil Chemists’ Society, 94 (2017) 19-36 DOI: 10.1007/s11746-016-2919-1
  • D. Georgiou and E.P. Kalogianni, “Height-time and weight-time approach in capillary penetration: investigation of similarities and differences”, Journal of Colloid and Interface Science, 495 (2017) 149-156DOI: 10.1016/j.jcis.2017.02.004
  • Eleni P. Kalogianni, Despoina Georgiou, Anna Marinopoulou, Stylianos Exarchopoulos, Georgia Dimitreli, Calliope Κarastogiannidou “FRYSAFE: A novel method for the determination of frying oils quality” 6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece.
  • Eleni P. Kalogianni “Effect of separation and malaxation variables on olive oil quality” 6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece,
  • Maria Romaidi, Despoina Georgiou, Stylianos Exarhopoulos, Eleni P. Kalogianni “Evaluation of rapid methods for frying oil quality determination” 6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece.
  • A. Moriki, C. Papadimitriou, E.P. Kalogianni, D. Georgiou, T. Gardikioti, V. Karai “Method for the evaluation of frying oil toxicity with the marine bioluminescent bacterium Vibrio fischeri” 7ο Πανελλήνιο Συνέδριο του Greek Lipid Forum «Σύγχρονες τάσεις στον τομέα των λιπιδίων», 05 Οκτωβρίου 2017, Θεσσαλονίκη.
  • E.P. Kalogianni, D. Georgiou, A. Marinopoulou, S. Exarhopoulos, G. Dimitreli “Novel rapid method for evaluation of oil quality during frying” 7ο Πανελλήνιο Συνέδριο του Greek Lipid Forum «Σύγχρονες τάσεις στον τομέα των λιπιδίων», 05 Οκτωβρίου 2017, Θεσσαλονίκη.
  • P. Salvaras, D. Bechtsis, F. Stergiopoulos, E.P. Kalogianni “Real-time Monitoring and Control Software application for olive oil extraction processes aiming to enhance the olive oil quality characteristics” 7ο Πανελλήνιο Συνέδριο του Greek Lipid Forum «Σύγχρονες τάσεις στον τομέα των λιπιδίων», 05 Οκτωβρίου 2017, Θεσσαλονίκη.
  • D. Georgiou, Μ. Romaidi, S. Exarhopoulos, G. Dimitreli, C. Karastogiannidou, E.P. Kalogianni “Evaluation of Commercially Available Rapid Tests for the Determination of Quality of Fried Oils” 7ο Πανελλήνιο Συνέδριο του Greek Lipid Forum «Σύγχρονες τάσεις στον τομέα των λιπιδίων», 05 Οκτωβρίου 2017, Θεσσαλονίκη.
  • D. Georgiou, E.P. Kalogianni “Utilizing capillary penetration of lipids and fats for the development of a method for the assessment of shelf-life of food products” 7ο Πανελλήνιο Συνέδριο του Greek Lipid Forum «Σύγχρονες τάσεις στον τομέα των λιπιδίων», 05 Οκτωβρίου 2017, Θεσσαλονίκη.
  • S. Exarhopoulos, T. Palikrousis, C. Karastogiannidou, E.P. Kalogianni “Chemical degradation of oil samples produced under controlled frying conditions and sampled from the catering sector” 7ο Πανελλήνιο Συνέδριο του Greek Lipid Forum «Σύγχρονες τάσεις στον τομέα των λιπιδίων», 05 Οκτωβρίου 2017, Θεσσαλονίκη.
  • E.P. Kalogianni, P. Ioakimidis, E. Kitsios “Effect of processing variables on olive oil quality” 7ο Πανελλήνιο Συνέδριο του Greek Lipid Forum «Σύγχρονες τάσεις στον τομέα των λιπιδίων», 05 Οκτωβρίου 2017, Θεσσαλονίκη.
  • A. Pavlou, D. Georgiou, E.P. Kalogianni, C. Panayiotou, C. Ritzoulis “Α systematic study of composite emulsifiers from winery byproducts” 7ο Πανελλήνιο Συνέδριο του Greek Lipid Forum «Σύγχρονες τάσεις στον τομέα των λιπιδίων», 05 Οκτωβρίου 2017, Θεσσαλονίκη.
  • I. Djekic, E.P. Kalogianni “Modeling olive oil production – quality and environmental perspective” 7ο Πανελλήνιο Συνέδριο του Greek Lipid Forum «Σύγχρονες τάσεις στον τομέα των λιπιδίων», 05 Οκτωβρίου 2017, Θεσσαλονίκη.
  • S. Nika, L. Sklaviadis, Ι. Theochari, D. Georgiou, G. Dimitreli, V. Papadimitriou, E.P. Kalogianni. “Competitive adsorption of oleic acid/milk proteins at water/oil interfaces” 7ο Πανελλήνιο Συνέδριο του Greek Lipid Forum «Σύγχρονες τάσεις στον τομέα των λιπιδίων», 05 Οκτωβρίου 2017, Θεσσαλονίκη.
  • V. Sordakis, E.P. Kalogianni, G. Dimitreli “Interfacial and bulk rheological properties of milk proteins-fat globules systems” 7ο Πανελλήνιο Συνέδριο του Greek Lipid Forum «Σύγχρονες τάσεις στον τομέα των λιπιδίων», 05 Οκτωβρίου 2017, Θεσσαλονίκη.

2016

  • N. Simic, I. Djekic, M. Liz Martins, A. Rocha, N. Sidiropoulou, E.P. Kalogianni,   “The level of food safety knowledge in food establishments in three European countries” Food Control, 63 (2016) 187-194.
  • I. Djekic, K. Kane, N. Tomic, E.P. Kalogianni, A. Rocha, L. Zamioudi, R. Pacheco “Cross-cultural consumer perceptions of service quality in resteurants” Nutrition & Food Science 6; 46 (2016)
  • A. Marinopoulou, E.P. Kalogianni*, S.N. Raphaelides “Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements” Colloids and Surfaces B, 1; 137 (2016) 133-137.
  • L. Dupont, E.P. Kalogianni, C. Nathanaelides, A. Kiriazis, S. Exarchopoulos, K. Feidantsis, A. Anestis, T. Diehl, B. Michaelidis “Seasonal analysis of the effect of seawater temperatures on the physiological condition of two farmed fish species Pagrus pagrus and Sparus aurata – A comparative study” Proceedings of the 2nd International Congress on Applied Ichthyology &Aquatic Environment: Global trends and innovations for the sustainable development of aquaculture and fisheries in our region. (2016) 456-460
  • V. Temenouga, T. Charitidis, M. Avgidou, P.D. Karayannakidis, M. Dimopoulou, E.P. Kalogianni, C. Panayiotou, C. Ritzoulis “Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage” Food Hydrocolloids 52 (2016) 972-981.
  • Dupont L., Kalogianni E.P., Nathanailides C., Kiriazis A., Exarchopoulos S., Feidantsis. K., Anestis A., Diehl T., Michaelidis B. “Seasonal analysis of the effect of seawater temperatures on the physiological condition of two farmed fish species Pagrus pagrus and Sparus aurata – a comparative study”  HydroMediT 2016, 2nd International Congress onApplied Ichthyology & Aquatic Environment: Global trends and innovations for the sustainable development of aquaculture and fisheries in our region, 10-12 November 2016, Messolonghi, Greece.

2015

  • E.P. Kalogianni* and C. Karastogiannidou “Development of a rapid method for the determination of frying oil quality based on capillary penetration” International Journal of Food Science & Technology, 50 (2015) 1215–1223.
  • D. Georgiou, A. Marinopoulou and E. P. Kalogianni* “Capillary penetration in cellulose and polyethylene porous media: effect of contact with vapors and partial saturation with a non-miscible liquid” Colloids and Surfaces A, 483 (2015) 297-301.
  • A. Filotheou, C. Ritzoulis*, M. Avgidou, E.P. Kalogianni, A. Pavlou, C. Panayotou “Novel emulsifiers from olive processing solid waste” Food Hydrocolloids, 48 (2015) 274-281.
  • Eleni P. Kalogianni, Despoina Georgiou, and Anna Marinopoulou “Novel Rapid Method for the Determination of Frying Oil Quality Based on Capillary Penetration” AOCS Annual Meeting and Industry Showcases, 3-6 May 2015, Orlando, Florida, USA.
  • Georgia Dimitreli, Eleni P. Kalogianni*, Stylianos Exarhopoulos, Calliope Karastogiannidou “Applicability of viscosity measurements as means for determining the polymer concentration in frying oil” Proceedings of the International Conference FaBE 2015 pp. 283-287.
  • Stylianos Exarhopoulos, Eleni P. Kalogianni,* Calliope Karastogiannidou “Frying oil quality as affected by the type of food being fried” Proceedings of the International Conference FaBE 2015 pp. 272-282.
  • Eleni P. Kalogianni, Despoina Georgiou, and Anna Marinopoulou “Capillary penetration: a novel diagnostic tool for frying oil quality” 5th International Colloids Conference, 21-24 June 2015, Amsterdam, The Netherlands.
  • Despoina Georgiou and Eleni P. Kalogianni “Investigation of the differences between the height–time and weight–time approach in wicking experiments” 5th International Colloids Conference, 21-24 June 2015, Amsterdam, The Netherlands.
  • Eleni P. Kalogianni, Despoina Georgiou, Anna Marinopoulou, Calliope Karastogianidou, Georgia Dimitreli, Stelios Exarchopoulos and Maria Arvanitaki “Novel Rapid Method for the Determination of Oil Degradation during Frying: Comparison with Legislation Criteria” 13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
  • Despoina Georgiou, Maria Romaidi, Maria Arvanitaki, Georgia Dimitreli and Eleni P. Kalogianni “Comparison of Rapid Tests for the Determination of Quality of Fried Oils” 13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
  • G. Dimitreli, E.P. Kalogianni, S. Exarhopoulos “Correlations between viscosity and polymers concentration in frying oils” 13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
  • S. Exarhopoulos, C. Karastogiannidou and E. P. Kalogianni “Effect of presence and absence of three different foods on the degradation of two different oils during frying” 13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
  • E. P. Kalogianni, C. Karastogiannidou, S. Exarchopoulos, A. Papastathopoulos “Would Olive Oil be Suitable for Frying in the Catering/Industry?” 13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
  • E. P. Kalogianni “Olive oil quality as affected by process parameters” 13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.

2014

  • E.P. Kalogianni* and E. Papastergiadis “Crust pore characteristics and their development during frying of French-fries” Journal of Food Engineering, 120, 175-182 (2014).
  • I. Djekic*, Ν. Smigic, E.P. Kalogianni, A. Rocha , L. Zamioudi and R.Pacheco “Food hygiene practices in different food establishments” Food Control, 39, 34–40 (2014).
  • Α. Marinopoulou, E. P. Kalogianni and S. Rafaelides  “Dynamic interfacial tension measurements as means for investigating amylose-fatty acid inclusion complexes” 28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
  • L. Sklaviadis, S. Nika, G. Dimitreli, E. P. Kalogianni, V. Papadimitriou “Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements” 28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
  • E.P. Kalogianni and A. Marinopoulou “Capillary penetration based rapid test for frying oil quality determination” 28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
  • A. Marinopoulou, D. Georgiou and E. P. Kalogianni “Effect of ambient humidity on the rate of oil penetration in a cellulose porous matrix” 28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
  • E.P.Kalogianni “Effect of Olive Oil Processing Variables on Olive Oil Quality” Innovative Olive Production Systems Adapted for Mechanical Harvesting: Holistic Approaches for Sustainable Management, 12-15 November 2014, Aliki Perroti Student Residence, American Farm School of Thessaloniki.
  • E.P. Kalogianni “Novel rapid test determining frying oil quality” 28th EFFoST International  Conference: Innovations in attractive and sustainable food for health, 25-28 November 2014, Uppsala, Sweden.

2013

  • E.P. Kalogianni and P.G. Smith “Effect of frying variables on French-fry properties”International Journal of Food Science & Technology, 48(4), 758-770 (2013).
  • E. Kitsios, P. Ioakeimidis, E.P. Kalogianni “Effect of processing variables on olive oil quality characteristics and process efficiency” 5ο  Πανελλήνιο Συνέδριο «Σύγχρονες Τάσεις στον Τομέα των Λιπιδίων» Αθήνα 29 – 30 Mαρτίου 2013, Χαροκόπειο Πανεπιστήμιο.
  • E.P. Kalogianni “Interfacial properties and their relation with the technology and quality in dietary oils and fats” 5ο  Πανελλήνιο Συνέδριο «Σύγχρονες Τάσεις στον ομέα των Λιπιδίων» Αθήνα 29 – 30 Mαρτίου 2013, Χαροκόπειο Πανεπιστήμιο.

2012

  • M. Salampasis, D. Tektonidis and E. P. Kalogianni “TraceALL: A Semantic Web Framework for Food Traceability Systems”, Journal of Systems and Information Technology, Vol. 14 Iss: 4 (2012).
  • E. Fragiadaki, S. Harhalakis and E.P. Kalogianni “Characterization of porous media by dynamic wicking combined with image analysis” Colloids and Surfaces, A: Physicochemical and Engineering Aspects, 413, 50–57 (2012).
  • K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, E.P. Kalogianni, M.E. Leser and R. Miller “Dynamic interfacial tensions of dietary oils” Colloids and Surfaces, A: Physicochemical and Engineering Aspects, 382, 261-265 (2011).
  • E.P. Kalogianni, T.D. Karapantsios and R. Miller, “Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil” Journal of Food Engineering, 105(1), 169-179 (2011).
  • E. Athanasiou, O. Stouraiti, and E.P. Kalogianni, “A novel technique for the rapid determination of frying oil quality in deep-frying operations” 9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
  • E.P. Kalogianni, K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, M.E. Leser and R. Miller “Dynamic interfacial tensions of dietary oils – characterization of quality and relation to technology” 9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
  • E.P. Kalogianni and T.D. Karapantsios “Changes in oil properties due to repeated frying and their effect on the water, oil content and crust properties of French-fries” 9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
  • E.P. Kalogianni, K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, M.E. Leser and R. Miller “Dynamic interfacial tensions of dietary oils –relation to oil quality” 25th ECIS (European Colloids and Interfaces Society) Conference, Berlin, 4-9 September, 2011.
  • E. Fragiadaki, S. Harhalakis, E.P. Kalogianni “Automation of optical measurements analysis in dynamic wicking” 25th ECIS (European Colloids and Interfaces Society) Conference, Berlin, 4-9 September, 2011.

2010

  • E.P. Kalogianni, E.-M. Varka, T.D. Karapantsios, M. Kostoglou, E. Santini, L. Liggieri, F. Ravera “A multi-probe non-intrusive electrical technique for monitoring emulsification of hexane-in-water with the emulsifier C10E5 soluble in both phases” Colloids and Surfaces A: Physicochemical and Engineering Aspects, 354(1-3), 353–363 (2010).
  • E.P. Kalogianni, C. Karastogiannidou and T.D. Karapantsios “Effect of potato presence on the degradation of extra virgin olive oil during frying” International Journal of Food Science & Technology, 45, 765-775, (2010).
  • M. Kostoglou, E.-M. Varka, E. P. Kalogianni and T. D. Karapantsios, “Evolution of volume fractions and droplet sizes by analysis of electrical conductance curves during destabilization of oil-in-water emulsions”, Journal of Colloid and Interface Science, 349, 408-416, 2010.

2009

  • E.P. Kalogianni, C. Karastogiannidou and T.D. Karapantsios “Effect of presence and absence of potatoes under repeated frying conditions on the composition of palm oil” Journal of the American Oil Chemists Society, 86, 561-571 (2009).
  • E.P. Kalogianni, E.-M. Varka, M. Kostoglou, T.D. Karapantsios, F. Ravera, L. Liggieri “Monitoring kinetics of emulsification in stirred vessels by an electric tomography technique” Bubble and Drop Interfaces 2009, September 23-25, 2009, Thessaloniki, Greece.

2008

  • Salampasis M., Kalogianni E.P., Ocak S., Lantzos T., Kouroupetroglou C. “Demands and Technology Pushes for Building ICT Infrastructure for Food Traceability” International Αdvanced Workshop on Information and Communication Technologies for Sustainable Agriproduction and Environment (AWICTSAE 2008), 22-23 May, Alexandroupolis, Greece, 2008.
  • Varka, E., Kalogianni, E.P., Kostoglou, M., Karapantsios, T.D. “Droplet Size Distribution during the destabilization of emulsions measured by an electrical technique” EUFOAM 2008, 8-10 July 2008, ESA/ESTEC, Noordwijik, The Netherlands.
  • E.P. Kalogianni, and T. Mesimeris “Background and basic considerations for monitoring DCS during spacewalks (extravehicular activities)” Newsletter of the European Low Gravity Research Association 6 (Dec) 2-4 (2008).

2007

  • Petala, M., Samaras, P., Kungolos, A., Zouboulis, A., Kalogianni E., Sakellaropoulos G.P. “The cytotoxic and mutagenic potential of advanced treated wastewater effluents: effect of certain treatment conditions” Proceedings of SECOTOX Conference and The International Conference on Environmental Management, Engineering, Planning and Economics Volume I. (A. Karagiannidis, P. Samaraw eds.) p. 227-228. June 24 – 28, Skiathos Island, Greece, 2007.
  • M. Papara, X. Zabulis, E.P. Kalogianni , T.D. Karapantsios “Studying the drainage of wet foams by combining electrical, optical and volumetric measurements” International Workshop Bubble and Drop Interfaces, 25-28 March 2007, GRANADA,SPAIN.
  • E.P. Kalogianni, C. Karastogiannidou, T.D. Karapantsios, S. Rafaelides “ Effect of prolonged oil heating and repeated frying of potato sticks at different frying loads on the chemical profile of palm and olive oil measuredby HPSEC” 5th Euro-Fed Lipid Congress, 16-19, September 2007, GOTHENBURG, SWEDEN.
  • E.P. Kalogianni, S. Rafaelides, T. D. Karapantsios “Changes in palm and olive oil viscosity and density induced by prolonged oil heating and repeated frying of potato sticks at different frying loads. Correlation with the chemical profile obtained by HPSEC” 5th Euro-Fed Lipid Congress, 16-19, September 2007, GOTHENBURG, SWEDEN.
  • E. Varka, E.P. Kalogianni, T.D  Karapantsios and M. Kostoglou, “Assessment of emulsion stability by the evolution of water and oil phases distributions with Electrical Resistance Tomography” Particles, Liquid Interfaces and Emulsions FASES Project Plenary Meeting and Workshop, Sala “Colombo”, ARiGE,via De Marini 8, Genova 13-14 December 2007.
  • E.P Kalogianni, “Effect of nanoparticles on the stability of foams and emulsions by non-intrusive electrical conductivity measurements” Carmen de la Victoria, Mecenas, Granada, 25 March, 2007.
  • E.P Kalogianni, “Droplet size distribution in liquid-liquid dispersions” Université de Liège, 13 June, 2007.

2006

  • E.P. Kalogianni, E.M. Varka, T.D. Karapantsios, S. Pegiadou “Dynamic surface activity of Phenylalanine Glycerol-Ether surfactant solutions measured by a differential maximum bubble pressure tensiometer” Langmuir, 22, 46-51 (2006).

2005

  • · E.P. Kalogianni, T.D. Karapantsios “Considerations for the application of a dynamic wicking technique for the determination of the effective mean pore radius in porous foods” XVIIth European Chemistry at Interfaces Conference: 27 June-1 July, 2005. LOUGHBOROUGH, UK.
  • · E.P. Kalogianni, C. Altiparmakis, S. Evgenidis, T. Mesimeris, G. Sideridis, T.D. Karapantsios “In-vivo Embolic Detector (IVED): Phase I” ELGRA Biennial Symposium and General Assembly: 21-23 September, 2005. SANTORINI, GREECE.
  • · E.P. Kalogianni, “Electrical Measurements in Foams and Emulsions” Max Plank Institute for Colloids and Interfaces, Berlin, 5 November, 2005.

2004

  • E.P. Kalogianni, T. Savopoulos, T.D. Karapantsios, S.N. Raphaelides “A dynamic wicking technique for determining the effective pore radius of pregelatinized starch sheets” Colloids and Surfaces B: Biointerfaces, 35, 159–167 (2004).
  • D. Champion, D. Simatos, E.P. Kalogianni, P. Cayot, M. Le Meste “Ascorbic acid oxidation in sucrose aqueous model systems at subzero temperatures” Journal of Agricultural and Food Chemistry, 52, 3399-3404 (2004).
  • E.P. Kalogianni, C. Altiparmakis, T. Mesimeris, T.D. Karapantsios “In-Vivo Embolic Detector (IVED): A bubble detection device for the human blood stream” 2nd International Meeting of Aerospace Medicine and Space Research, 18 November, 2004, Thessaloniki,Greece.

2002

  • E.P. Kalogianni, V. A. Xynogalos, T. D. Karapantsios and M. Kostoglou “Effect of Feed Concentration on the Production of Pregelatinized Starch in a Double Drum Dryer” Lebensmittel-Wissenschaft und Technologie, 35, 703–714 (2002).