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
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
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
Thomas A., Konteles S.J., Ouzounis S., Papatheodorou S., Tsakni A., Houhoula D., Tsironi T.
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Athanasopoulou E., Michailidi A., Ladakis D., Kalliampakou K., Flemetakis E., Koutinas A., Tsironi T.
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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
Production of added-value microbial metabolites during growth of yeast strains on media composed of biodiesel-derived crude glycerol and glycerol/xylose blends
Use of Fourier transform infrared spectroscopy for monitoring the shelf life and safety of yogurts supplemented with a Lactobacillus plantarum strain with probiotic potential
Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing
Whole-genome sequence data of the proteolytic and bacteriocin producing strain Enterococcus faecalis PK23 isolated from the traditional Halitzia cheese produced in Cyprus
Studying the effect of oxygen availability and matrix structure on population density and inter-strain interactions of Listeria monocytogenes in different dairy model systems
Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines
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.
