Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Arhontoula Chatzilazarou"'
Autor:
Ioannis Makrygiannis, Vassilis Athanasiadis, Theodoros Chatzimitakos, Eleni Bozinou, Christiana Mantzourani, Arhontoula Chatzilazarou, Dimitris P. Makris, Stavros I. Lalas
Publikováno v:
Separations, Vol 10, Iss 6, p 332 (2023)
Apricot kernels are known to be rich in bioactive compounds such as polyphenols, which have applications in various fields such as cosmetology and the food industry. However, the extraction of these compounds has not been extensively studied. In this
Externí odkaz:
https://doaj.org/article/0458bd0a11c2450d84535d188fefefdf
Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine
Autor:
Irini F. Strati, Panagiotis Tataridis, Adnan Shehadeh, Arhontoula Chatzilazarou, Vasileios Bartzis, Anthimia Batrinou, Vassilia J. Sinanoglou
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 937-945 (2021)
Enological tannins are assessed as promising alternative to SO2 in order to control oxidative process during winemaking, due to allergic reactions incurred by sulfite sensitive individuals. In the present study, the commercial enological Tara tannin
Externí odkaz:
https://doaj.org/article/ea64d5919bc74f80846af111bfc72abd
Autor:
Aggeliki Alibante, Achillia Lakka, Eleni Bozinou, Arhontoula Chatzilazarou, Stavros Lalas, Dimitris P. Makris
Publikováno v:
Beverages, Vol 7, Iss 3, p 59 (2021)
Winemaking is a process that generates a large volume of solid waste biomass, which is currently under extensive investigation as a bioresource of precious polyphenolic compounds. These substances are retrieved from vinification side streams principa
Externí odkaz:
https://doaj.org/article/3ca953ab170c41c6b1ce0fe2f426c78b
Publikováno v:
Antioxidants, Vol 3, Iss 2, Pp 229-244 (2014)
A fast, clean, energy-saving, non-toxic method for the stabilization of the antioxidant activity and the improvement of the thermal stability of oleuropein and related phenolic compounds separated from olive leaf extract via salting-out-assisted clou
Externí odkaz:
https://doaj.org/article/27535caf8572479e87f3ce6435e4273e
Autor:
Eleni Bozinou, Dimitrios Palaiogiannis, Vassilis Athanasiadis, Arhontoula Chatzilazarou, Stavros I. Lalas, Dimitris P. Makris
Publikováno v:
Sustainability; Volume 14; Issue 23; Pages: 15715
Onion solid wastes (OSW) are a food side-stream with high polyphenolic load and distinguished polyphenolic profile. This study was conducted in order to explore a novel methodology of production of polyphenol-enriched extracts with antioxidant proper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a1bfce5d03fde94232c927066f94dea
https://doi.org/10.3390/su142315715
https://doi.org/10.3390/su142315715
Autor:
Stavros Lalas, Dimitris P. Makris, Eleni Bozinou, Arhontoula Chatzilazarou, Aggeliki Alibante, Achillia Lakka
Publikováno v:
Beverages
Volume 7
Issue 3
Beverages, Vol 7, Iss 59, p 59 (2021)
Volume 7
Issue 3
Beverages, Vol 7, Iss 59, p 59 (2021)
Winemaking is a process that generates a large volume of solid waste biomass, which is currently under extensive investigation as a bioresource of precious polyphenolic compounds. These substances are retrieved from vinification side streams principa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99a31b9671788348303302e2d4bccb24
Autor:
Vassilis Dourtoglou, Arhontoula Chatzilazarou, Stavros Lalas, Vassilis Athanasiadis, Euthalia G. Dourtoglou, George Ntourtoglou, Eleni Bozinou, Foteini Drosou, Evangelia A. Tsapou, Yang Enoch
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbd65f5a127f2c9082e1e7aae29847cb
https://doi.org/10.1111/jfpp.15577
https://doi.org/10.1111/jfpp.15577
Autor:
Aggeliki Alibade, Olga Kaltsa, Eleni Bozinou, Vassilis Athanasiadis, Dimitrios Palaiogiannis, Stavros Lalas, Arhontoula Chatzilazarou, Dimitris P. Makris
Publikováno v:
OCL. 29:28
The valorization of red grape pomace is significant as grape is one of the most cultivated fruits worldwide and generated by-product quantities are enormous. For this purpose, numerous encapsulation techniques have been developed. However, the studie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34198a6b876112afefe8078b7e10a3a6
https://doi.org/10.1051/ocl/2022023
https://doi.org/10.1051/ocl/2022023
Autor:
Sofia Agriopoulou, Arhontoula Chatzilazarou, Euthalia G. Dourtoglou, Marina Marinea, Fotini Drosou, Vassilis Dourtoglou, Eygenia Stamatelopoulou
Publikováno v:
Journal of Wine Research. 29:37-48
This study describes the identification of cyclic dipeptides known as diketopiperazines in red, white and sparkling wines from Greek market. Diketopiperazines have been isolated from bottled wines after liquid–liquid extraction and identified using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::423ed4940a344d36f1a21d6e5a38ecf4
https://doi.org/10.1080/09571264.2018.1433137
https://doi.org/10.1080/09571264.2018.1433137
Autor:
Dimitris P. Makris, Stavros Lalas, Aggeliki Alibade, Arhontoula Chatzilazarou, Eleni Bozinou, Achillia Lakka
Publikováno v:
Environments
Volume 8
Issue 9
Environments, Vol 8, Iss 90, p 90 (2021)
Volume 8
Issue 9
Environments, Vol 8, Iss 90, p 90 (2021)
In this examination, two glycerol-based deep eutectic solvents (DESs) were tested for their efficiency in the recovery of antioxidant polyphenols and anthocyanin pigments from red grape pomace (RGP). The two DESs synthesized had sodium acetate and so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::581da5cdfe7404b6fccb63bac1695cc3
https://doi.org/10.3390/environments8090090
https://doi.org/10.3390/environments8090090