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Chemistry
Greece
2026

D-Index & Metrics

Chemistry

D-Index
99
Citations
30884
World Ranking
1358
National Ranking
1

Research.com Recognitions

  • 2026 - Research.com Chemistry in Greece Leader Award
  • 2025 - Research.com Chemistry in Greece Leader Award
  • 2023 - Research.com Chemistry in Greece Leader Award
  • 2022 - Research.com Chemistry in Greece Leader Award

Overview

Costas G. Biliaderis is affiliated with Aristotle University of Thessaloniki in Greece. Their research primarily spans the fields of Agricultural and Biological Sciences, with significant contributions also in Nursing. The scientist focuses on subfields including Food Science, Nutrition and Dietetics, Plant Science, Biochemistry, and Animal Science and Zoology.

Their work covers a variety of main research topics such as:

  • Food composition and properties
  • Proteins in Food Systems
  • Phytochemicals and Antioxidant Activities
  • Microbial Metabolites in Food Biotechnology
  • Essential Oils and Antimicrobial Activity
  • Microencapsulation and Drying Processes
  • Polysaccharides Composition and Applications

Costas G. Biliaderis has a series of recent published papers, including:

  • "Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications" (2020) in Foods
  • "Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese" (2021) in Trends in Food Science & Technology
  • "Whey proteins: Musings on denaturation, aggregate formation and gelation" (2020) in Critical Reviews in Food Science and Nutrition
  • "LC-MS Identification and Quantification of Phenolic Compounds in Solid Residues from the Essential Oil Industry" (2021) in Antioxidants
  • "Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena" (2021) in Food Hydrocolloids

Frequent co-authors collaborating with Costas G. Biliaderis include:

  • Athina Lazaridou
  • Thomas Moschakis
  • Kali Kotsiou
  • Maria Irakli
  • Ioannis Mourtzinos

The scientist publishes regularly in several academic venues, most notably:

  • Food Hydrocolloids
  • Foods
  • LWT
  • Food Research International
  • Antioxidants

Best Publications

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

    A. Lazaridou;D. Duta;M. Papageorgiou;N. Belc

  • Cereal arabinoxylans: advances in structure and physicochemical properties

    Marta S. Izydorczyk;Costas G. Biliaderis

  • Structures and phase transitions of starch in food systems

    C. G Biliaderis

  • STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

    C. G. Biliaderis;T. J. Maurice;J. R. Vose

  • Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects

    A. Lazaridou;C.G. Biliaderis

  • Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch

    Costas G. Biliaderis;Cheryl M. Page;Terry J. Maurice;Bienvenido O. Juliano

  • THE STRUCTURE AND INTERACTIONS OF STARCH WITH FOOD CONSTITUENTS

    Costas G. Biliaderis

  • Oil-in-water emulsions stabilized by chitin nanocrystal particles

    Maria V. Tzoumaki;Thomas Moschakis;Vassilios Kiosseoglou;Costas G. Biliaderis

  • Physical properties of starch nanocrystal-reinforced pullulan films

    Eleana Kristo;Costas G. Biliaderis

  • Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef.

    Kyriaki G. Zinoviadou;Konstantinos P. Koutsoumanis;Costas G. Biliaderis

  • Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transition

    Athina Lazaridou;Costas G. Biliaderis

  • Crystallization behavior of amylose-V complexes: Structure-property relationships

    Costas G. Biliaderis;Grant Galloway

  • Thermal behavior of amylose-lipid complexes

    Costas G. Biliaderis;C.M. Page;L. Slade;R. R. Sirett

  • Physicochemical properties and application of pullulan edible films and coatings in fruit preservation

    Tony Diab;Costas G Biliaderis;Dimitrios Gerasopoulos;Evangelos Sfakiotakis

  • Amylolytic enzymes and products derived from starch: A review

    Horacio Guzmán‐Maldonado;Octavio Paredes‐López;Costas G. Biliaderis

  • Composition, thermal and rheological behaviour of selected Greek honeys

    Athina Lazaridou;Costas G. Biliaderis;Nicolaos Bacandritsos;Anna Gloria Sabatini

  • Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina

    A. Skendi;C.G. Biliaderis;A. Lazaridou;M.S. Izydorczyk

  • Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes

    Ehab A. Romeih;Alexandra Michaelidou;Costas G. Biliaderis;Gregory K. Zerfiridis

  • Chapter 8 – Structural Transitions and Related Physical Properties of Starch

    Costas G. Biliaderis

  • Effect of arabinoxylans on bread-making quality of wheat flours

    Costas G. Biliaderis;Marta S. Izydorczyk;Onkar Rattan

  • Functional Properties of Flax Seed Mucilage

    G. Mazza;C. G. Biliaderis

Frequent Co-Authors

Konstantinos P. Koutsoumanis
Konstantinos P. Koutsoumanis Aristotle University of Thessaloniki
Giuseppe Mazza
Giuseppe Mazza Agriculture and Agriculture-Food Canada
Poonam Singh Nee Nigam
Poonam Singh Nee Nigam University of Ulster
Bienvenido O. Juliano
Bienvenido O. Juliano Philippine Rice Research Institute
Victoria F. Samanidou
Victoria F. Samanidou Aristotle University of Thessaloniki
Dimitris P. Makris
Dimitris P. Makris University Of Thessaly
Sylvie L. Turgeon
Sylvie L. Turgeon Université Laval
Stefan Kasapis
Stefan Kasapis RMIT University
Maria Z. Tsimidou
Maria Z. Tsimidou Aristotle University of Thessaloniki
Yrjö H. Roos
Yrjö H. Roos University College Cork

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