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ΠΑΝΕΠΙΣΤΗΜΙΟ ΑΘΗΝΩΝ
Τμήμα Επιστήμης Τροφίμων
& Διατροφής του Ανθρώπου

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.

2η δοκιμαστική δημοσίευση περιοδικού

εδώ γραφουμε την σύντομη περίληψη της δημοσίευσης εδώ γραφουμε την σύντομη περίληψη της δημοσίευσης […]
Ανάβαση
Γιώργος Γεωργίου, Κώστας Βουτσας

NEWSLETTER

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.
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