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63篇 您的检索式：作者名="TZIA"

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	题名	作者	年代	出处	被引量
1	Proposed case of mesalazine-induced cardiomyopathy in severe ulcerative colitis显示文摘Five-amino salicylic acids are recommended for use in the management of inflammatory bowel disease,cardiac complications are a rare although recognised phenomenon.This report aims to highlight this serious but rare adverse reaction.We report here a case of a young man presenting with cardiogenic shock in the context of recent mesalazine treatment in severe ulcerative colitis.	Kathryn Fleming Andrew Ashcroft Christopher Alexakis Demitrios Tzias Christopher Groves Andrew Poullis	2015	World Journal of Gastroenterology2015，21，11：	9
2	Quality and safety characteris- tics of bread made from frozen dough显示文摘	Giannou V Kessoglou Tzia C	2003	Trends in Food Sci- ence and Technology2003，，3：	1
3	Industrial Yoghurt Manufacture : Monotoring of Fermentation Process and Improvement of Final Product Quality显示文摘	Panagiotidis P Koureli R Tzia C	2007	Journal of Dairy Science2007，90，6：	1
4	Frozen dough bread: Quality and textural behavior during prolonged storage prediction of final product characteristics显示文摘	Giannou V Tzia C	2007	Journal of Food Engineering2007，，9：	1
5	The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep - fat frying 显示文摘	HOUHOULA D P OREOPOULOU V TZIA C	2003	J Sci Food Agric2003，83，4：	1
6	Stability of the dithiocarbamate pesticide maneb in tomato homogenates during cold storage and thermal processing显示文摘	Kontou S Tsipi D Tzia C	2004	Food Additives and Contaminants2004，21，：	1
7	Effect of rice, com and soy flour addition on characteristics of bread produced from different wheat cultivars 显示文摘	Sabanis D Tzia C	2009	Food and Bioprocess Technology2009，2，：	1
8	Effect of the addition of different dietary fiber and edible cereal bran Ssources on the baking and sensory characteristics of cupcakes 显示文摘	Dimitra M Lebesi Constantina Tzia	2009	Food Bioprocess Technol2009，1，：	1
9	Effect of dietary fi bre enrichment on selected properties of gluten- free bread显示文摘	Sabanis D Lebesi D Tzia C	2009	LWT-Food Science and Technol ogy2009，42，：	1
10	Quality and safety characteristics of bread made from frozen dough显示文摘	V Giannou V Kessoglou C Tzia	2003	Trends in Food Science & Technologv2003，14，：	1
11	Effect of rice, corn and soy flour additionon characteristics of bread produced from different wheat cultivars显示文摘	Sabanis D Tzia C	2009	Food and Bioprocess Technology2009，2，1：	1
12	Frozen dough bread:Quality and textural behavior during prolonged storage-Prediction of final product characteristics 显示文摘	Virginia Giannou Constantina Tzia	2007	Journal of Food Engineering2007，79，：	1
13	Industrial yoghurt manufacture: monitoring of fermentation process and improvement of final product quality显示文摘	PANAGIOTIDIS P KOURELI R TZIA C	2007	Journal of Dairy Science2007，90，6：	1
14	Textural properties of low- fat cookies containing carbohydrate- or protein-based fat re- placers显示文摘	Zoulias E I Oreopoulou V Tzia C	2002	Journal of Food Engineering2002，55，4：	1
15	Textural properties of low-fat cookies containing carbohydrate-or protein-based fat replaces显示文摘	Oreopoulou V Tzia C	2002	Journal of Food Engineering2002，55，：	1
16	Textural properties of low- fat cookies containing carbohydrate- or protein-based fat replacers显示文摘	Zoulsas E I Oreopoulou V Tzia C	2002	Journal of F~d Engineering2002，55，：	1
17	Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cul- tivars 显示文摘	Sabanis D Tzia C	2009	Food and Bioprocess Technology2009，2，1：	1
18	Application of HACCP principles indrinking water treatment显示文摘	Damikouka I Kastiri A Tzia C	2007	Desalination2007，210，：	1
19	Quality and safety characteristics of bread made from frozen dough 显示文摘	Giannou V Kessoglou V Tzia C	2003	Food Science and Technology2003，14，：	1
20	Utilisationof Orange by-products-orange Peel Carotenoids显示文摘	Aravantinos-Zafiris G Oreopoulou V Tzia C	1992	Journal of the Science of Food and Agriculture1992，59，：	1

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