Techno-economic risk assessment, life cycle analysis and life cycle costing for poly (butylene succinate) and poly(lactic acid) production using renewable resources
Development of biodegradable films using sunflower protein isolates and bacterial nanocellulose as innovative food packaging materials for fresh fruit preservation
Techno-economic evaluation and life cycle assessment of a biorefinery using winery waste streams for the production of succinic acid and value-added co-products
Development of an electrochemical membrane bioreactor for succinic acid production and in situ separation with engineered Yarrowia lipolytica cultivated on municipal biowaste hydrolysate
The Impact of Nutritional and Lifestyle Changes on Body Weight, Body Composition and Cardiometabolic Risk Factors in Children and Adolescents during the Pandemic of COVID-19: A Systematic Review
Short-term effects of spirulina consumption on glycemic responses andblood pressure in healthy young adults: Results from two randomized clinical trials
Lympaki, F., Giannoglou, M., Magriplis, E., Bothou, D. L., Andreou, V., Dimitriadis, G. D., Markou, G., Zampelas, A., Theodorou, G., Katsaros, G., Papakonstantinou, E.
Magriplis, E., Dimakopoulos, I., Karageorgou, D., Mitsopoulou, A. V., Bakogianni, I., Micha, R., Michas, G., Ntouroupi, T., Tsaniklidou, S. M., Argyri, K., Danezis, G., Georgiou, C., Panagiotakos, D. B., Zampelas, A., HNNHS Contributors, & HNNHS Advisory Committee
V. Rinotas, A. Papakyriakou, F. Violitzi, C. Papaneophytou, M.-D. Ouzouni, P. Alexiou, A. Strongilos, E. Couladouros, G. Kontopidis, E. Eliopoulos, E. Douni
GC-MS, FTIR and Raman spectroscopic analysis of fatty acids of Pistacia vera (Greek variety “Aegina”) oils from two consecutive harvest periods and their chemometric differentiation of oils quality
Determination of saffron (Crocus sativus L.) components in crude plant extract using high-performance liquid chromatography-UV-visible photodiode-array detection-mass spectrometry
Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage
The impact of different inoculation schemes on the microbiota, physicochemical and sensory characteristics of Greek Kopanisti cheese throughout production and ripening
Το Τμήμα Επιστήμης Τροφίμων και Διατροφής του Ανθρώπου - ΕΤΔΑ (Μετονομασθέν Τμήμα Επιστήμης και Τεχνολογίας Τροφίμων, ΠΔ 80/27/5/13, ΦΕΚ Α119 28/5/13) προσφέρει στους φοιτητές του το επιστημονικό υπόβαθρο για την ορθολογική αντιμετώπιση επιστημονικών και τεχνολογικών θεμάτων που σχετίζονται με τον τομέα των τροφίμων.
