Article

Tsikritzi, R., Wang, J., Collins, V. J., Allen, V. J., Mavrommatis, Y., Moynihan, P. J., Gosney, M. A., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (2015) The effect of nutrient fortification of sauces on product stability, sensory properties and subsequent liking by older adults. Journal of Food Science, 80 (5). S1100-S1110. ISSN 0022-1147 doi: 10.1111/1750-3841.12850

Tsikritzi, R., Moynihan, P. J., Gosney, M. A., Allen, V. J. and Methven, L. (2014) The effect of macro and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people. Journal of the Science of Food and Agriculture, 94 (10). pp. 2040-2048. ISSN 0022-5142 doi: 10.1002/jsfa.6522

Siskos, I., Zotos, A., Melidou, S. and Tsikritzi, R. ORCID: https://orcid.org/0009-0002-9220-0319 (2007) The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage. Food Chemistry, 101 (2). pp. 458-464. ISSN 1873-7072 doi: 10.1016/j.foodchem.2006.02.002