Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Adriana Skendi"'
Autor:
Aikaterini Karampatea, Spyridon Mamalis, Elisavet Bouloumpasi, Adriana Skendi, Irene (Eirini) Kamenidou
Publikováno v:
Tourism and Hospitality, Vol 5, Iss 3, Pp 625-638 (2024)
Drama is a wine region in northern Greece with a local economy based on agricultural production. Despite its historical and geographical setting, the wine tourism industry is not very well developed in the wine-growing region of Drama. Although the s
Externí odkaz:
https://doaj.org/article/3a3b4f3d7dcf41c9ad8ffbd68f48048e
Autor:
Vasileios Greveniotis, Elisavet Bouloumpasi, Adriana Skendi, Athanasios Korkovelos, Dimitrios Kantas, Stylianos Zotis, Constantinos G. Ipsilandis
Publikováno v:
Agriculture, Vol 14, Iss 4, p 542 (2024)
Alfalfa (Medicago sativa L.) is used to support livestock. A stability study was carried out over three years. The stability indices for yield and main quality characteristics such as plant height, number of nodes, the yield of green mass and dry mat
Externí odkaz:
https://doaj.org/article/c5e6790b509d4962b30445dde48077ad
Autor:
Chrysanthi Nouska, Maria Irakli, Miltiadis Georgiou, Anastasia E. Lytou, Adriana Skendi, Elisavet Bouloumpasi, Paschalina Chatzopoulou, Costas G. Biliaderis, Athina Lazaridou
Publikováno v:
Foods, Vol 12, Iss 21, p 4007 (2023)
The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP), oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on their physicochemical and sensorial properties, and antioxidant and
Externí odkaz:
https://doaj.org/article/b9f66e22f5174a369bb9d33a2754c06c
Autor:
Christodoulos Deligeorgakis, Christopher Magro, Adriana Skendi, Haileeyesus Habtegebriel Gebrehiwot, Vasilis Valdramidis, Maria Papageorgiou
Publikováno v:
Foods, Vol 12, Iss 23, p 4328 (2023)
Cereal grains serve as the cornerstone of global nutrition, providing a significant portion of humanity’s caloric requirements. However, the presence of fungal genera, such Fusarium, Penicillium, Aspergillus, and Alternaria, known for their mycotox
Externí odkaz:
https://doaj.org/article/1e397c8fd1d8498c9e928550b473dc49
Publikováno v:
Foods, Vol 12, Iss 20, p 3762 (2023)
Eight wines, four semisweet rosé and four sweet red, produced on Kos Island in Greece, were analyzed. Wines produced following different winemaking procedures were characterized based on their physicochemical parameters, total phenolic content, anti
Externí odkaz:
https://doaj.org/article/c31ddac627e34abea61369ece9ae0ff0
Autor:
Maria Irakli, Adriana Skendi, Elisavet Bouloumpasi, Stamatia Christaki, Costas G. Biliaderis, Paschalina Chatzopoulou
Publikováno v:
Molecules, Vol 28, Iss 18, p 6669 (2023)
Rosemary solid distillation waste (SWR), a by-product of the essential oil industry, represents an important source of phenolic antioxidants. Green technologies such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and ac
Externí odkaz:
https://doaj.org/article/7708090f08dd4b489beda8f3f8847748
Autor:
Adriana Skendi, Maria Irakli, Paschalina Chatzopoulou, Elisavet Bouloumpasi, Costas G. Biliaderis
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100065- (2022)
During the production of essential oils (EOs) at an industrial scale, a large amount of solid waste (SW) rich in phenolics is left, which constitutes a major management challenge for the EO industry. This review aims to discuss recent developments in
Externí odkaz:
https://doaj.org/article/ca01c414fbd341b59bf9f58e1449b7f1
Publikováno v:
Fermentation, Vol 9, Iss 8, p 773 (2023)
Yeast assimilable nitrogen (YAN), besides the oenological parameters (sugar content, titratable acidity, and pH) in grape musts of sixteen native and international varieties of Vitis vinifera cultivated in six regions of Northern Greece, was assessed
Externí odkaz:
https://doaj.org/article/b72ea6a17b4d4058ae3337e13085f15c
Publikováno v:
Foods, Vol 12, Iss 8, p 1618 (2023)
Besides organic growing, ancient wheats and landraces are attracting the attention of scientists who are reassessing the healthy and dietary properties attributed to them by popular tradition. A total of eleven wheat flours and whole meal samples wer
Externí odkaz:
https://doaj.org/article/d25bce54b48043f7bb1b235096b9b5b7
Autor:
Maria Irakli, Elisavet Bouloumpasi, Stamatia Christaki, Adriana Skendi, Paschalina Chatzopoulou
Publikováno v:
Antioxidants, Vol 12, Iss 3, p 549 (2023)
The essential oil production of Salvia fruticosa L. generates considerable amounts of post-distillation solid residues (PRES) which are rich in phenolic compounds. In the present work, the recovery of phenolic antioxidants from PRES by using Microwav
Externí odkaz:
https://doaj.org/article/3edc97f4a60f4bfc83db022774a84ab8