Formation and physicochemical properties of insoluble complexes resulted from high methoxyl pectin – protein interactions

Food Hydrocolloids

Zioga, M.

Tsironi T., Taoukis P. (2018). Current practice and innovations in fish packaging. Journal of Aquatic Food Product Technology, 27, 1024-1047.

03-10-2018

Journal of Aquatic Food Product Technology

Tsironi T., Taoukis P.

Taoukis P.S., Tsironi T.N. (2018). Time-Temperature Integrators (TTI). Reference Module in Food Science. Elsevier, pp. 1–13.

02-10-2028

Reference Module in Food Science

Taoukis P.S., Tsironi T.N.

Tsironi T., Taoukis P. (2018). Current practice and innovations in fish packaging. Journal of Aquatic Food Product Technology, 27, 1024-1047.

01-10-2018

Journal of Aquatic Food Product Technology

Tsironi T., Taoukis P.

Tsironi T.N., Chatzidakis S.M., Stoforos N.G. (2022). The future of PET bottles: Challenges and sustainability. Packaging Technology and Science, 35:317–325

03-01-2022

Packaging Technology and Science

Tsironi T.N., Chatzidakis S.M., Stoforos N.G.

Efthymiou Μ.Ν., Tsouko Ε., Papagiannopoulos Α., Athanasoulia Ι.G., Georgiadou M., Pispas S., Briassoulis D., Tsironi T., Koutinas A. (2022). Development of biodegradable films using sunflower protein isolates and bacterial nanocellulose as innovative food packaging materials for fresh fruit preservation. Scientific Reports, 12, 6935

01-11-2022

Scientific Reports

Efthymiou Μ.Ν., Tsouko Ε., Papagiannopoulos Α., Athanasoulia Ι.G., Georgiadou M., Pispas S., Briassoulis D., Tsironi T., Koutinas A.

Thomas A., Konteles S.J., Ouzounis S., Papatheodorou S., Tsakni A., Houhoula D., Tsironi T. (2023). Bacterial community in response to packaging conditions in farmed gilthead seabream. Aquaculture and Fisheries, 8, 410-421

17-11-2021

Aquaculture and Fisheries

Thomas A., Konteles S.J., Ouzounis S., Papatheodorou S., Tsakni A., Houhoula D., Tsironi T.

Athanasopoulou E., Michailidi A., Ladakis D., Kalliampakou K., Flemetakis E., Koutinas A., Tsironi T. (2023). Extraction of fish protein concentrates from discards and combined application with gelatin for the development of biodegradable food packaging. Sustainability, 15, 12062

07-08-2023

Sustainability

Athanasopoulou E., Michailidi A., Ladakis D., Kalliampakou K., Flemetakis E., Koutinas A., Tsironi T.

Basdeki E., Mpenetou E., Papazoglou P., Ladakis D., Flemetakis E., Koutinas A., Tsironi T. (2024). Evaluation of a Calcium Carbonate-Based Container for Transportation and Storage of Fresh Fish as a Sustainable Alternative to Polystyrene Boxes. Sustainability, 16, 130

22-12-2023

Sustainability

Basdeki E., Mpenetou E., Papazoglou P., Ladakis D., Flemetakis E., Koutinas A., Tsironi T.

Athanasopoulou E., Bigi F., Maurizzi E., Karellou E.I.E., Pappas C.S., Quartieri A., Tsironi T. (2024) Synthesis and characterization of polysaccharide- and protein-based edible films and application as packaging materials for fresh fish fillets. Scientific Reports, 14, 517

04-01-2024

Scientific Reports

Athanasopoulou E., Bigi F., Maurizzi E., Karellou E.I.E., Pappas C.S., Quartieri A., Tsironi T.

Athanasopoulou et al., 2024

04-01-2024

Scientific Reports

Athanasopoulou E., Bigi F., Maurizzi E., Karellou E.I.E., Pappas C.S., Quartieri A., Tsironi T.

Food Science and Applied Biotechnology, 3(2), 134-148.

The microbiology of Greek/Cyprus trahanas and of Turkish tarhana: A review.

Formation and physicochemical properties of insoluble complexes resulted from high methoxyl pectin – protein interactions

Food Hydrocolloids 142, 108806

Marianthi Zioga, Vasiliki Evageliou

Influence of salting and ripening conditions on the characteristics of a reduced-fat, semi-hard, sheep milk cheese

16-12-2023

Foods, 12 (24), 4501. https://10.3390/foods12244501

Sakkas, Lambros, Eleni Lekaki, Golfo Moatsou

Γαλακτοκομίας

Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice

01-06-2003

Journal of Food Engineering

Polydera, A.C., Stoforos, N.G., and Taoukis, P.S.

Bi-phasic growth of Listeria monocytogenes in chemically defined medium at low temperatures

27-06-2014

International Journal of Food Microbiology

Tyrovouzis, N.A., Angelidis, A.S., and Stoforos, N.G.

Estimating heat transfer coefficients in liquid/particulate canned foods using only liquid temperature data

01-02-1990

Journal of Food Science

Stoforos, N.G. and Merson, R.L.

Analysis of thermal processing of table olives using Computational Fluid Dynamics

01-11-2013

Journal of Food Science

Dimou, Α., Panagou, E., Stoforos, N.G., and Yanniotis, S.

Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods

25-04-2023

International Journal of Food Microbiology

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Gounari, Z., Bonatsou, M., Ferrocino, I., Cocolin, L., Papadopoulou, O., Panagou, E.Z.

Yeast lipid produced through glycerol conversions and its use for enzymatic synthesis of amino acid-based biosurfactants

31-12-2022

International Journal of Molecular Sciences

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Karayannis, D., Papanikolaou, S., Vatistas, C., Paris, C., Chevalot, I.

Biotechnological valorization of biodiesel-derived glycerol: Trials with the non-conventional yeasts Yarrowia lipolytica and Rhodosporidium sp.

12-01-2021

Carbon Resources Conversion

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Production of added-value microbial metabolites during growth of yeast strains on media composed of biodiesel-derived crude glycerol and glycerol/xylose blends

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FEMS Microbiology Letters

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Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential

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Food Microbiology

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Frontiers in Microbiology

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Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing

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Foods

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Fermentation of cv. Kalamata natural black olives with potential multifunctional yeast starters

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Foods

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Bonatsou, S., Panagou, E.Z.

Assessment of the Microbial Spoilage and Quality of Marinated Chicken Souvlaki through Spectroscopic and Biomimetic Sensors and Data Fusion

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Microorganisms

Microorganisms, 10(11), 2251, 2022 (https://doi.org/10.3390/microorganisms10112251)

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Authentication of wine and other alcohol-based beverages – Future Global Scenario

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Limit SO2 content of wine by applying High Hydrostatic Pressure

Journal of Innovative Food Science and Emerging Technologies, (62), 102342

Christofi, S., Malliaris, D., Katsaros, Y., Panagou, P., Kallithraka, S.

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Food Chemistry, 299, 125-135.

Basalekou, M., Kyraleou, M., Pappas, C., Tarantilis, P.A., Kotseridis, Y., Kallithraka, S.

Whole-genome sequence data and analysis of Lactobacillus delbrueckii subsp. lactis ACA-DC 178 isolated from Greek Kasseri cheese

16-07-2019

Data in Brief

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Alexandraki V., M. Kazou, B. Pot, E. Tsakalidou and K. Papadimitriou

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Syrokou MK, Themeli C, Paramithiotis S, Mataragas M, Bosnea L, Argyri AA, Chorianopoulos NG, Skandamis PN, Drosinos EH

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24-03-2021

Microorganisms

Microorganisms, 9(4), 671, 2021 (doi: 10.3390/microorganisms9040671)

Syrokou MK, Tziompra S, Psychogiou EE, Mpisti SD, Paramithiotis S, Bosnea L, Mataragas M, Skandamis PN, Drosinos EH

Listeria monocytogenes sublethal injury and viable-but-nonculturable state induced by acidic conditions and disinfectants

15-12-2021

Microbiology Spectrum

Microbiology Spectrum, 9(3), 2021 (https://doi.org/10.1128/Spectrum.01377-21)

Arvaniti M, Tsakanikas P, Papadopoulou V, Giannakopoulou A, Skandamis P.

Studying the effect of oxygen availability and matrix structure on population density and inter-strain interactions of Listeria monocytogenes in different dairy model systems

11-03-2022

Food Research International

Food Research International, 156, 111118, 2022 (https://doi.org/10.1016/j.foodres.2022.111118)

Gkerekou MA, Adam LA, Papakostas GK, Skandamis PN.

Deciphering the induction of Listeria monocytogenes into sublethal injury using fluorescence microscopy and RT-qPCR

22-10-2022

International Journal of Food Microbiology

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Arvaniti M, Tsakanikas P, Paramithiotis S, Papadopoulou V, Balomenos A, Giannakopoulou A, Skandamis P.

Influence of temperature on regulation of key virulence and stress response genes in Listeria monocytogenes biofilms

21-11-2022

Food Microbiology

Food Microbiology, 111, 104190, 2023 (https://doi.org/10.1016/j.fm.2022.104190)

Poimenidou SV, Caccia N, Paramithiotis S, Hébraud M, Nychas GJ, Skandamis PN.

Impact of assimilable nitrogen supplementation on Saccharomyces cerevisiae metabolic response and aromatic profile of Moschofilero wine

31-01-2023

Journal of Agricultural and Food Chemistry

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Lola D, Kalloniati C, Papadopoulos G., Dorignac E, Flemetakis E, Kotseridis Y.

Browning development and antioxidant compounds in white wines after selenium, iron, and peroxide addition

11-04-2022

Applied Sciences

Applied Sciences, 12(8), 3834, 2022 (https://doi.org/10.3390/app12083834)

Vlachou, E., Christofi, S., Roussis, I., Kallithraka, S.

Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines

28-01-2022

Applied Sciences

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Christofi, S., Papanikolaou, S., Dimopoulou, M., Terpou, A., Cioroiu, B., Cotea, V., Kallithraka, S.

Evaluation of Malolactic Starters in White and Rosé Winemaking of Moschofilero Wines

04-06-2022

Applied Sciences

Applied Sciences, 12(11), 5722, 2022, (https://doi.org/10.3390/app12115722)

Dimopoulou, M., Troianou, V., Paramithiotis, S., Proksenia, N., Kotseridis, Y.

Effects of post-veraison irrigation on the phenolic composition of Vitis vinifera L. cv. ‘Xinomavro’ grapes

30-08-2021

OENO One

OENO One, 55(3), 2021 (https://doi.org/10.20870/oeno-one.2021.55.3.4706)

Theocharis S., Nikolaou N., Zioziou E., Kyraleou M., Kallithraka S., Kotseridis Y., Koundouras S.

Effect of Saccharomyces species interaction on alcoholic fermentation behavior and aromatic profile of Sauvignon blanc wine

14-10-2022

Fermentation

Fermentation, 8(10), 539, 2022 (https://doi.org/10.3390/fermentation8100539)

Dimopoulou M, Goulioti E, Troianou V, Toumpeki C, Gosselin Y, Dorignac E, Papadopoulos G, Kotseridis Y.

Improving wine quality and safety

16-04-2021

Beverages

Beverages, 7(2), 19, 2021 (https://doi.org/10.3390/beverages7020019)

Maragon, M., Kallithraka, S.

Reducing SO2 content in wine by combining High Pressure and glutathione addition

09-03-2021

OENO One

OENO One, 55(1), 2021 (https://doi.org/10.20870/oeno-one.2021.55.1.4558)

Christofi, S., Katsaros, Y., Mallouchos, A., Cotea, V., Kallithraka, S.