Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Anastasios Nikolaou"'
Autor:
Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L. Bavaro, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, Paul D. Cotter, Eun-Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, Hayriye S. Harsa, Emre Hastaoglu, Christèle Humblot, Bahtir Hyseni, Muge I. Hosoglu, Aline Issa, Barçın Karakaş-Budak, Sibel Karakaya, Harun Kesenkas, Erhan Keyvan, Ibrahim E. Künili, Mary-Liis Kütt, Marta Laranjo, Sandrine Louis, Fani T. Mantzouridou, Antonia Matalas, Baltasar Mayo, Sandra Mojsova, Arghya Mukherjee, Anastasios Nikolaou, Fatih Ortakci, Diana Paveljšek, Giancarlo Perrone, Eugenia Pertziger, Dushica Santa, Taner Sar, Isabelle Savary-Auzeloux, Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović, Michail Syrpas, Jyoti P. Tamang, Oktay Yerlikaya, Birsen Yilmaz, Jeadran Malagon-Rojas, Seppo Salminen, Juana Frias, Christophe Chassard, Guy Vergères
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fer
Externí odkaz:
https://doaj.org/article/d49ada292e304840b655aaf7df3afe08
Autor:
Anastasios Nikolaou, Valentini Santarmaki, Gregoria Mitropoulou, Georgios Sgouros, Yiannis Kourkoutas
Publikováno v:
Microbiology Research, Vol 14, Iss 2, Pp 543-558 (2023)
Low-alcohol wines (ranging from Citrus medica or Cinnamomum zeylanicum) were produced and evaluated for their properties. The viability of the immobilized kefir cultures on apple and pear pieces was not affected by the addition of EOs, and levels >7
Externí odkaz:
https://doaj.org/article/f0be094d3e5c4611a56ea94529ce7c57
Publikováno v:
Dairy, Vol 4, Iss 1, Pp 235-248 (2023)
In the past few years, Jersey cow milk has been considered an effective commodity for the production of dairy products, such as cheese and yoghurts, due to its high nutrient density. Initially, the microbial safety and physicochemical properties of p
Externí odkaz:
https://doaj.org/article/abceb7d698054bb1bb7b15325def042d
Autor:
Ioanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas, Athanasios Alexopoulos, Marilena Dasenaki, Artemis Mastrotheodoraki, Charalampos Proestos, Nikolaos Thomaidis, Stavros Plessas
Publikováno v:
Foods, Vol 13, Iss 7, p 1136 (2024)
Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely, Lactiplan
Externí odkaz:
https://doaj.org/article/5221f5027c934c0aadc3f84289d00965
Autor:
Electra Stylianopoulou, Anastasia Daviti, Venetia Giourou, Eleni Gerasimidi, Anastasios Nikolaou, Yiannis Kourkoutas, Maria E. Grigoriou, Katerina E. Paleologou, George Skavdis
Publikováno v:
Brain Sciences, Vol 14, Iss 1, p 35 (2023)
Essential oils exhibit numerous medicinal properties, including antimicrobial, anti-inflammatory and antioxidant effects. Recent studies also indicate that certain essential oils demonstrate anti-amyloidogenic activity against β-amyloid, the protein
Externí odkaz:
https://doaj.org/article/27d2df44f97d42b09e7d9c5fd2fa86fd
Autor:
Grigorios Nelios, Ioanna Prapa, Anastasios Nikolaou, Gregoria Mitropoulou, Amalia E. Yanni, Nikolaos Kostomitsopoulos, Yiannis Kourkoutas
Publikováno v:
Applied Sciences, Vol 13, Iss 15, p 8643 (2023)
The viability of probiotic cells during their transit through the degradative conditions of the gastrointestinal tract is considered an essential prerequisite for their effectiveness. To enhance the survival of probiotics, cell immobilization has bee
Externí odkaz:
https://doaj.org/article/d9c904f7e3184168a126bbd13f9af583
Autor:
Sonia Kolypetri, Dimitra Kostoglou, Anastasios Nikolaou, Yiannis Kourkoutas, Efstathios Giaouris
Publikováno v:
Foods, Vol 12, Iss 15, p 2893 (2023)
Essential oils (EOs) are plant mixtures that are known to present strong bioactivities, including a wide antimicrobial action. Biofilms are microbial sessile structures that represent the default mode of growth of microorganisms in most environments.
Externí odkaz:
https://doaj.org/article/9b919df3625b4b3fae2853377a32335f
Autor:
Chrysoula Pavlatou, Anastasios Nikolaou, Ioanna Prapa, Konstantinos Tegopoulos, Stavros Plesssas, Maria E. Grigoriou, Eugenia Bezirtzoglou, Yiannis Kourkoutas
Publikováno v:
Applied Sciences, Vol 13, Iss 14, p 8047 (2023)
Nowadays, functional foods supplemented with health-promoting microorganisms have attracted consumer attention due to their health benefits. However, maintaining high cell loads, which consist of an essential requirement for conferring the health eff
Externí odkaz:
https://doaj.org/article/3895f7dbbd8e470b9aa857c647a7a4ec
Autor:
Ioanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas, Athanasios Alexopoulos, Stavros Plessas
Publikováno v:
Fermentation, Vol 9, Iss 5, p 489 (2023)
In the present study, a wild-type Lacticaseibacillus paracasei SP5 (L. paracasei SP5) potential probiotic strain (previously isolated from kefir grains) was applied for the 1-day fermentation of an apple–orange–carrot mixed juice. After the ferme
Externí odkaz:
https://doaj.org/article/ef5607eb68c241ed814645dec4b7cd35
Publikováno v:
Microorganisms, Vol 11, Iss 3, p 646 (2023)
During the last decade, a rising interest in novel functional products containing probiotic microorganisms has been witnessed. As food processing and storage usually lead to a reduction of cell viability, freeze-dried cultures and immobilization are
Externí odkaz:
https://doaj.org/article/a03d0a25f92b4a54893262ae5e1b70b3