ΓΕΩΠΟΝΙΚΟ
ΠΑΝΕΠΙΣΤΗΜΙΟ ΑΘΗΝΩΝ
Τμήμα Επιστήμης Τροφίμων
& Διατροφής του Ανθρώπου

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

Foods, 12 (24), 4501. https://10.3390/foods12244501
Sakkas, Lambros, Eleni Lekaki, Golfo Moatsou

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

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

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

Analysis of thermal processing of table olives using Computational Fluid Dynamics

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

International Journal of Food Microbiology, 398, 110226, 2023 (https://doi.org/10.1016/j.ijfoodmicro.2023.110226)
International Journal of Food Microbiology
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

International Journal of Molecular Sciences, 24, 714, 2023 (https://doi.org/10.3390/ijms24010714)
International Journal of Molecular Sciences
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.

Carbon Resources Conversion, 4, 61-75, 2021 (https://doi.org/10.1016/j.crcon.2020.12.006)
Carbon Resources Conversion
Sarantou, S., Stoforos, N.G., Kalantzi, O., Papanikolaou, S.

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

FEMS Microbiology Letters, 367, fnaa063, 2020 (https://doi.org/10.1093/femsle/fnaa063)
FEMS Microbiology Letters
Diamantopoulou, P., Filippousi, R., Antoniou, D., Varfi, E., Xenopoulos, E., Sarris, D., Papanikolaou, S.

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

Food Microbiology, 74, 21-33, 2018 (https://doi.org/10.1016/j.fm.2018.02.005)
Food Microbiology
Papadopoulou, O.S., Argyri, A. A., Varzakis, E., Tassou, C., Chorianopoulos, N.

Use of Fourier transform infrared spectroscopy for monitoring the shelf life and safety of yogurts supplemented with a Lactobacillus plantarum strain with probiotic potential

Frontiers in Microbiology, 12, 678356, 2021 (https://doi.org/10.3389/fmicb.2021.678356)
Frontiers in Microbiology
Papadopoulou, O., Argyri, A.A., Kounani, V., Tassou C.C., Chorianopoulos, N.G.

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

Foods, 11(18), 2855, 2022 (https://doi.org/10.3390/foods11182855)
Foods
Papadopoulou, O.S., Argyri, A.A., Bikouli, V.C., Lambrinea, E., Chorianopoulos, N.

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

Foods, 11(19), 3106, 2022 (https://doi.org/10.3390/foods11193106)
Foods
Bonatsou, S., Panagou, E.Z.

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

Microorganisms, 10(11), 2251, 2022 (https://doi.org/10.3390/microorganisms10112251)
Microorganisms
Spyrelli, E., Nychas, G.-J.E., Panagou, E.Z.

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

Data in Brief, 25, 104282, 2019 (https://doi.org/10.1016/j.dib.2019.104282)
Data in Brief
Alexandraki V., M. Kazou, B. Pot, E. Tsakalidou and K. Papadimitriou

Whole-genome sequence data of the proteolytic and bacteriocin producing strain Enterococcus faecalis PK23 isolated from the traditional Halitzia cheese produced in Cyprus

Data in Brief, 38, 107437, 2021 (https://doi.org/10.1016/j.dib.2021.107437)
Data in Brief
Papadimitriou K., Venieraki A., Tsigkrimani M., Katinakis P. and P.N. Skandamis P.N.

Comparison of the microbiome of artisanal homemade and industrial feta cheese through amplicon sequencing and shotgun metagenomics

Microorganisms, 10(5), 1073, 2022 (https://doi.org/10.3390/microorganisms10051073)
Microorganisms
Papadimitriou K., Anastasiou R., Georgalaki M., Bounenni R., Paximadaki A., Charmpi C., Alexandraki V., Kazou M. and E. Tsakalidou

Nutritional characteristics of prepacked feta PDO cheese products in Greece: assessment of dietary intakes and nutritional profiles

Foods, 9(3), 253, 2020 (https://doi.org/10.3390/foods9030253)
Foods
Katsouri E, Magriplis E, Zampelas A, Nychas GJ, Drosinos EH

Microbial ecology of Greek wheat sourdoughs, identified by a culture-dependent and a culture-independent approach

Foods, 9(11), 1603, 2020 (https://doi.org/10.3390/foods9111603)
Foods
Syrokou MK, Themeli C, Paramithiotis S, Mataragas M, Bosnea L, Argyri AA, Chorianopoulos NG, Skandamis PN, Drosinos EH

Technological and safety attributes of lactic acid bacteria and yeasts isolated from spontaneously fermented Greek wheat sourdoughs

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

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

Food Research International, 156, 111118, 2022 (https://doi.org/10.1016/j.foodres.2022.111118)
Food Research International
Gkerekou MA, Adam LA, Papakostas GK, Skandamis PN.

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

International Journal of Food Microbiology, 385, 109983, 2023 (https://doi.org/10.1016/j.ijfoodmicro.2022.109983)
International Journal of Food Microbiology
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

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

Journal of Agricultural and Food Chemistry, 71(6), 2952–2963, 2023 (https://doi.org/10.1021/acs.jafc.2c07325)
Journal of Agricultural and Food Chemistry
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

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

Applied Sciences,12(3), 1405, 2022 (https://doi.org/10.3390/app12031405)
Applied Sciences
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

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

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

Fermentation, 8(10), 539, 2022 (https://doi.org/10.3390/fermentation8100539)
Fermentation
Dimopoulou M, Goulioti E, Troianou V, Toumpeki C, Gosselin Y, Dorignac E, Papadopoulos G, Kotseridis Y.

Improving wine quality and safety

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

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

OENO One, 55(1), 2021 (https://doi.org/10.20870/oeno-one.2021.55.1.4558)
OENO One
Christofi, S., Katsaros, Y., Mallouchos, A., Cotea, V., Kallithraka, S.

Oenological potential of autochthonous Saccharomyces cerevisiae yeast strains from the greek varieties of agiorgitiko and moschofilero

Beverages, 7(2), 27, 2021 (https://doi.org/10.3390/beverages7020027)
Beverages
Kontogiannatos, D., Troianou, V., Dimopoulou, M., Hatzopoulos, P., Kotseridis, Y.

Explore the rare - molecular identification and wine evaluation of two autochthonous greek varieties: “karnachalades” and “bogialamades”

Plants, 10(8), 1556, 2021 (https://doi.org/10.3390/plants10081556)
Plants
Miliordos, D.E., Merkouropoulos, G., Kogkou, C., Hatzopoulos, P., Kotseridis, Y.

Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics

Journal of Food Engineering, 69(3), 307-316, 2005 (https://doi.org/10.1016/j.jfoodeng.2004.08.021)
Journal of Food Engineering
Mandala I.G., Anagnostaras E.F., Oikonomou C.K.

On optimum dynamic temperature profiles for thermal inactivation kinetics determination

Journal of Food Science, 86, 2172–2193, 2021 (https://doi.org/10.1111/1750-3841.15770)
Journal of Food Science
Giannakourou M.C., Saltaouras K-P, and Stoforos N.G.

Current and new Green Deal solutions for sustainable food processing

Current Opinion in Environmental Science & Health, 21, 100244, 2021 (https://doi.org/10.1016/j.coesh.2021.100244)
Current Opinion in Environmental Science & Health
Tsironi T., Koutinas A., Mandala I., Stoforos N.G.

Techno-economic risk assessment, life cycle analysis and life cycle costing for poly (butylene succinate) and poly(lactic acid) production using renewable resources

Science of the Total Environment, 806, 150594, 2022 (https://doi.org/10.1016/j.scitotenv.2021.150594)
Science of the Total Environment
Ioannidou S.M., Ladakis D., Moutousidi E., Dheskali E., Kookos I. K., Câmara-Salim I., Moreira M.T., Koutinas A.

Production of nanoparticles from resistant starch via a simple three-step physical treatment

Food Hydrocolloids, 137(4), 108412, 2022 (https://doi.org/10.1016/j.foodhyd.2022.108412)
Food Hydrocolloids
Apostolidis E., Stergiou A., Kioupis D., Sadeghpour A., Paximada P., Kakali G., Mandala I.

Development of biodegradable films using sunflower protein isolates and bacterial nanocellulose as innovative food packaging materials for fresh fruit preservation

Scientific Reports, 12, 6935, 2022 (https://doi.org/10.1038/s41598-022-10913-6)
Scientific Reports
Efthymiou Μ.Ν., Tsouko Ε., Papagiannopoulos Α., Athanasoulia Ι.G., Georgiadou M., Pispas S., Briassoulis D., Tsironi T., Koutinas A.

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

Bioresource Technology, 348, 126295, 2022 (https://doi.org/10.1016/j.biortech.2021.126295)
Bioresource Technology
Ioannidou S.M., Filippi K., Kookos I.K., Koutinas A., Ladakis D.

Development of an electrochemical membrane bioreactor for succinic acid production and in situ separation with engineered Yarrowia lipolytica cultivated on municipal biowaste hydrolysate

Chemical Engineering Journal, 466, 142877, 2023 (https://doi.org/10.1016/j.cej.2023.142877)
Chemical Engineering Journal
Stylianou E., Carvajal-Arroyo J.M., Ladakis D., Sze Ki Lin C., Eßmann V., Dörr S., Marbach J., Rabaey K., Koutinas A., Pateraki C.

Fermentation development using fruit waste derived mixed sugars for poly(3-hydroxybutyrate) production and property evaluation

Bioresource Technology, In Press, (https://doi.org/10.1016/j.biortech.2023.129077)
Bioresource Technology
Psaki Ο., Αthanasoulia I-G., Giannoulis A., Briassoulis D., Koutinas A., Ladakis D.

Fermentation kinetics of gluten-free breads. Effect of carob fraction and water content

Foods, 12(9), 1809, 2023 (https://doi.org/10.3390/foods12091809)
Foods
Tsatsaragkou K., Mandala I., Stoforos N.G.

Nitrite and nitrate intake from processed meat is associated with elevated Diastolic Blood Pressure (DBP)

Clinical Nutrition, 42(5), 784-792, 2023 (https://doi.org/10.1016/j.clnu.2023.03.015)
Clinical Nutrition
Kotopoulou S., Zampelas A., Magriplis E.

Associations of dietary patterns with blood pressure and markers of subclinical arterial damage in adults with risk factors for cardiovascular disease

Public Health Nutrition, 24(18), 6075-6084, 2021 (doi:10.1017/S1368980021003499)
Public Health Nutrition
Tzelefa V, Tsirimiagkou C, Argyris A, Moschonis G, Perogiannakis G, Yannakoulia M, Sfikakis P, Protogerou A, Karatzi K.

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

Children (Basel), 8(12), 1130, 2021 (https://doi.org/10.3390/children8121130)
Children (Basel)
Karatzi K, Poulia KA, Papakonstantinou E, Zampelas A.

Pancreatic Cancer Prognosis, Malnutrition Risk, and Quality of Life: A Cross-Sectional Study

Nutrients, 14, 442, 2022 (https://doi.org/10.3390/nu14030442)
Nutrients
Poulia KA, Antoniadou D, Sarantis P, Karamouzis MV.

Asprosin exerts pro-inflammatory effects in THP-1 macrophages mediated via the toll-like receptor 4 (TLR4) pathway

International Journal Molecular Sciences, 24(1), 227, 2023 (https://doi.org/10.3390/ijms24010227)
International Journal Molecular Sciences
Shabir K, Gharanei S, Orton S, Patel V, Chauhan P, Karteris E, Randeva HS, Brown JE, Kyrou I.

Effects of diet, lifestyle, chrononutrition and alternative dietary interventions on postprandial glycemia and insulin resistance

Nutrients, 14(4), 823, 2022 (https://doi.org/10.3390/nu14040823)
Nutrients
Papakonstantinou, E., Oikonomou, C., Nychas, G. Dimitriadis, G. D.

Short-term effects of spirulina consumption on glycemic responses andblood pressure in healthy young adults: Results from two randomized clinical trials

Metabolites, 12, 1180, 2020 (https://doi.org/10.3390/metabo12121180)
Metabolites
Lympaki, F., Giannoglou, M., Magriplis, E., Bothou, D. L., Andreou, V., Dimitriadis, G. D., Markou, G., Zampelas, A., Theodorou, G., Katsaros, G., Papakonstantinou, E.

Prevalence of hyperlipidaemia in adults and its relation to the Mediterranean diet: the Hellenic National Nutrition and Health Survey (HNNHS)

European Journal of Preventive Cardiology, 26(18), 1957-1967, 2019 (https://doi.org/10.1177/2047487319866023)
European Journal of Preventive Cardiology
Magriplis, E., Panagiotakos, D., Mitsopoulou, A. V., Karageorgou, D., Bakogianni, I., Dimakopoulos, I., Zampelas, A.

On account of trans fatty acids and cardiovascular disease risk–There is still need to upgrade the knowledge and educate consumers

Nutrition, Metabolism and Cardiovascular Diseases, 32(8), 1811-1818, 2022 (https://doi.org/10.1016/j.numecd.2022.05.010)
Nutrition, Metabolism and Cardiovascular Diseases
Niforou, A., Magriplis, E., Klinaki, E., Niforou, K., & Naska, A.

Aims, design and preliminary findings of the Hellenic National Nutrition and Health Survey (HNNHS)

BMC Medical Research Methodology, 19, 2017 (https://doi.org/10.1186/s12874-018-0655-y)
BMC Medical Research Methodology
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

Discovery of Small-Molecule Inhibitors of Receptor Activator of NF-κB Ligand (RANKL)

Journal of Medicinal Chemistry, 63(20), 12043-12059, 2020 (https://doi.org/10.1021/acs.jmedchem.0c01316)
Journal of Medicinal Chemistry
V. Rinotas, A. Papakyriakou, F. Violitzi, C. Papaneophytou, M.-D. Ouzouni, P. Alexiou, A. Strongilos, E. Couladouros, G. Kontopidis, E. Eliopoulos, E. Douni

An Improved Biomimetic Formal Synthesis of Abyssomicin C and atrop-Abyssomicin

European Journal of Organic Chemistry, 29, 4547-4557, 2020 (https://doi.org/10.1002/ejoc.202000671)
European Journal of Organic Chemistry
Vidali, V.P., Canko, A., Peroulias, A.D., Georgas, E.T., Bouzas, E., Herniman, J.M., Couladouros, E.A.

Targeted and Suspect Fatty Acid Profiling of Royal Jelly by Liquid Chromatography-High Resolution Mass Spectrometry

Biomolecules, 13(3), 424, 2023 (https://doi.org/10.3390/biom13030424)
Biomolecules
C. Mantzourani, M.G. Kokotou

Free fatty acid profiling of Greek yogurt by liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis

Food Research International, 160, 111751, 2022 (https://doi.org/10.1016/j.foodres.2022.111751)
Food Research International
C. Mantzourani, C.S. Batsika, M.G. Kokotou, G. Kokotos

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

Food Research International, 148, 110590, 2021 (https://doi.org/10.1016/j.foodres.2021.110590)
Food Research International
Valasi L., Kokotou M.G., Pappas C.S.

Botanical origin discrimination of Greek honeys: Physicochemical parameters vs Raman spectroscopy

Journal of the Science of Food and Agriculture, 101(8), 2021 (doi 10.1002/jsfa.10961)
Journal of the Science of Food and Agriculture
Xagoraris M., Lazarou E., Kaparakou E.H., Alissandrakis E., Papadopoulos G.K., Tarantilis P.A., Pappas C.S.

SPME-GC-MS and FTIR-ATR spectroscopic study as a tool for unifloral common greek honeys’ botanical origin identification

Applied Sciences (Switzerland), 11 (7), art. no. 3159, 2021 (DOI: 10.3390/app11073159)
Applied Sciences (Switzerland)
Xagoraris, M., Revelou, P.-K., Dedegkika, S., Kanakis, C.D., Papadopoulos, G.K., Pappas, C.S., Tarantilis, P.A.

Determination of saffron (Crocus sativus L.) components in crude plant extract using high-performance liquid chromatography-UV-visible photodiode-array detection-mass spectrometry

Journal of Chromatography A, 699 (1-2), 1995 (DOI: 10.1016/0021-9673(95)00044-N)
Journal of Chromatography A
Tarantilis, P.A., Tsoupras, G., Polissiou, M.

Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage

Small Ruminant Research, 167, 32-38, 2018 (https://doi.org/10.1016/j.smallrumres.2018.07.016)
Small Ruminant Research
Aktypis A., Christodoulou D., Manolopoulou E., Georgala A., Daferera D. and Polysiou M.

Greek Graviera cheese assessment through elemental metabolomics - implications for authentication, safety and nutrition

Molecules, 24, 670, 2019 (https://doi.org/10.3390/molecules24040670)
Molecules
Danezis G., Theodorou C., Massouras T., Zoidis E., Hadjigeorgiou I. and Georgiou A.C.

Microfiltration of ovine and bovine milk: Effect on microbial counts and biochemical characteristics

Foods, 9, 284, 2020 (https://doi.org/10.3390/foods9030284)
Foods
Panopoulos G, Moatsou G, Psychogyiopoulou C. and Moschopoulou E.

Microbial profile antibacterial properties and chemical composition of raw donkey milk

Animals, 10, 2001, 2020 (https://doi.org/10.3390/ani10112001)
Animals
Massouras T., Bitsi N., Paramithiotis S., Manolopoulou E., Drosinos E.H. and Triantaphyllopoulos K.A.

Use of sweet sheep buttermilk in the manufacture of reduced-fat sheep milk cheese

International Dairy Journal, 120, 105079, 2021 (https://doi.org/10.1016/j.idairyj.2021.105079)
International Dairy Journal
Sakkas L., Alatini, E. and Moatsou G.

Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin

International Dairy Journal, 122, 105146, 2021 (https://doi.org/10.1016/j.idairyj.2021.105146)
International Dairy Journal
Moschopoulou E., Dernikos D. and Zoidou E.

Omics approaches to assess flavor development in cheese

Foods, 11, 188, 2023 (https://doi.org/10.3390/foods11020188)
Foods
Anastasiou R., M. Kazou, Georgalaki M., Aktypis A., Zoumpopoulou G., and Tsakalidou E.

Heat treatment of goat milk

International Dairy Journal, 139, 105569, https://doi.org/10.1016/j.idairyj.2022.105569
International Dairy Journal
Moatsou G.

The impact of different inoculation schemes on the microbiota, physicochemical and sensory characteristics of Greek Kopanisti cheese throughout production and ripening

Microorganisms 11, 66, 2023 (https://doi.org/10.3390/microorganisms11010066)
Microorganisms
Kazou M.A. Gavriil, O. Kalagkatsi, T. Paschos and E. Tsakalidou

Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

Antioxidants, 12(2), 500, 2023 (doi: 10.3390/antiox12020500)
Antioxidants
Kandyliari, A.; Potsaki, P.;, Bousdouni, P.; Kaloteraki, C.; Christofilea, M.; Almpounioti, K.; Moutsou, A.; Fasoulis, C.K.; Polychronis, L.V.; Gkalpinos, V.K.; Tzakos, A.G.; Koutelidakis, A.E.

Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products

Foods, 9, 2020 (doi:10.3390/foods9020190)
Foods
Kandyliari, A.; Mallouchos, A.; Papandroulakis, N.; Golla, J.P.; Lam, T.T.; Sakellari, A.; Karavoltsos, S.; Vasiliou, V.; Kapsokefalou, M.

Effect of Cultivar and Geographical Origin on the Volatile Composition of Greek Monovarietal Extra Virgin Olive Oils

Chemosensors, 11, 2023 (doi:10.3390/chemosensors11020080)
Chemosensors
Mikrou, T.; Litsa, M.; Papantoni, A.; Kapsokefalou, M.; Gardeli, C.; Mallouchos, A.

Gas Chromatography-Mass Spectrometry-Based Metabolite Profiling for the Assessment of Freshness in Gilthead Sea Bream (Sparus Aurata)

Foods, 9, 2020 (doi:10.3390/foods9040464)
Foods
Mallouchos, A.; Mikrou, T.; Gardeli, C.

The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems

Applied Sciences, 12, 2022 (doi:10.3390/app12020908)
Applied Sciences
Vlassopoulos, A.; Mikrou, T.; Papantoni, A.; Papadopoulos, G.; Kapsokefalou, M.; Mallouchos, A.; Gardeli, C.

Investigation of Anthocyanins Stability from Pomegranate Juice (Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process

Medicines, 6, 90, 2019 (doi:10.3390/medicines6030090)
Medicines
Gardeli, C.; Varela, K.; Krokida, E.; Mallouchos, A.

High internal phase emulsions and edible films with high methoxyl pectin and pea protein isolate or sodium caseinate

Food Hydrocolloids,108605, 2023 (https://doi.org/10.1016/j.foodhyd.2023.108605)
Food Hydrocolloids
Zioga, M.; Papantonopoulou, G.; Evageliou, V.

Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt

Food Chemistry, 281, 2019 (https://doi.org/10.1016/j.foodchem.2018.12.105)
Food Chemistry
Evageliou, V.; Panagopoulou, E.; Mandala, I.

Sensory Characteristics and Iron Dialyzability of Gluten-Free Bread Fortified with Iron

Food Chemistry,102, 309–316, 2007 (doi:10.1016/j.foodchem.2006.05.022)
Food Chemistry
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