Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Athanasios, Mallouchos"'
Autor:
Chrysavgi Gardeli, Nektaria Mela, Marianna Dedousi, Aikaterini Kandyliari, Eleftheria Kaparakou, Panagiota Diamantopoulou, Christos Pappas, Athanasios Mallouchos
Publikováno v:
Applied Sciences, Vol 14, Iss 10, p 4040 (2024)
Background: The effect of substrate and strain on the nutritional and functional properties of mushroom flours and protein concentrates (PCs) has not thoroughly been investigated. Methods: The proteins of P. ostreatus flours (strains AMRL144 and 150)
Externí odkaz:
https://doaj.org/article/a191cec2b01f4def9a0df094104808de
Autor:
Maria-Evangelia Filippousi, Ioanna Chalvantzi, Athanasios Mallouchos, Ioannis Marmaras, Georgios Banilas, Aspasia Nisiotou
Publikováno v:
Foods, Vol 13, Iss 7, p 1061 (2024)
In view of climate change and the increasingly antagonistic wine market, the exploitation of native genetic resources is revisited in relation to sustainable wine production. ‘Sideritis’ is a late-ripening Greek grape variety, which is quite prom
Externí odkaz:
https://doaj.org/article/223c077bc76e42eda677c2e91c503889
Publikováno v:
Separations, Vol 10, Iss 10, p 525 (2023)
A fast and simple method based on ultrasound-assisted emulsification microextraction (USAEME) was developed for the analysis of volatile compounds in wines. A full factorial 24 screening design was built to investigate the main factors affecting the
Externí odkaz:
https://doaj.org/article/d32d361ccf19465d97e31142677361b9
Autor:
Iris Plioni, Eleni Michalopoulou, Athanasios Mallouchos, Stavros Plessas, Gerasimos Gotis, Argyro Bekatorou
Publikováno v:
Molecules, Vol 28, Iss 14, p 5458 (2023)
In the frame of efforts to add value to the Mediterranean currant cultivation and processing sectors, which is essential for their sustainability, sweet wine production is proposed from the finishing side-stream (FSS) of premium quality Corinthian cu
Externí odkaz:
https://doaj.org/article/ec3d96dcc41e43eeb8b32df04067aeaf
Autor:
Theano Mikrou, Maria Litsa, Artemis Papantoni, Maria Kapsokefalou, Chrysavgi Gardeli, Athanasios Mallouchos
Publikováno v:
Chemosensors, Vol 11, Iss 2, p 80 (2023)
Extra virgin olive oil (EVOO) is highly appreciated by consumers for its unique sensory characteristics that are directly related to its volatile composition. The objective of this study was to investigate the effect of cultivar and geographical orig
Externí odkaz:
https://doaj.org/article/35944b063cd040b5880c16b61d713378
Autor:
Foteini F. Parlapani, Dimitrios A. Anagnostopoulos, Evangelia Karamani, Athanasios Mallouchos, Serkos A. Haroutounian, Ioannis S. Boziaris
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 189 (2023)
Microbial spoilage is the main cause of quality deterioration in seafood. Several strains of psychotropic Pseudomonas have been found to dominate in such products, producing a plethora of volatile organic compounds (VOC). Herein, we investigated the
Externí odkaz:
https://doaj.org/article/03c2342395ab410597701d444408e754
Autor:
Georgios Sgouros, Athanasios Mallouchos, Dimitra Dourou, Georgios Banilas, Ioanna Chalvantzi, Yiannis Kourkoutas, Aspasia Nisiotou
Publikováno v:
Foods, Vol 12, Iss 1, p 191 (2023)
Non-Saccharomyces (NS) yeasts are gaining popularity in modern winemaking for improving wine quality. Climate change is one of the biggest challenges winegrowing now faces in warm regions. Here, Lachancea thermotolerans LtS1 and Torulaspora delbrueck
Externí odkaz:
https://doaj.org/article/dbc3b8f5474c46b18e498ec5f60bef1c
Autor:
Erminda Tsouko, Maria Alexandri, Keysson Vieira Fernandes, Denise Maria Guimarães Freire, Athanasios Mallouchos, Apostolis A. Koutinas
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 1, Pp 29-38 (2019)
The side streams derived from the palm oil production process, namely palm kernel cake, palm pressed fibre, palm kernel shells and empty fruit bunches, were evaluated as sources of phenolic compounds. Among these streams, kernel cake had the highest
Externí odkaz:
https://doaj.org/article/c90f4d5f62fc4bdd8d431550702f16af
Autor:
Stefania Christofi, George Katsaros, Athanasios Mallouchos, Valeriu Cotea, Stamatina Kallithraka
Publikováno v:
OENO One, Vol 55, Iss 1 (2021)
The aim of this work was to examine the potential of High Pressure (HP) technology as an alternative technique for red wine preservation, focusing on the production of reduced SO2 wines while simultaneously adding glutathione (GSH), as a natural anti
Externí odkaz:
https://doaj.org/article/dd563d074eb44ebd9545d4a6f5ab5202
Autor:
Dimitrios A. Anagnostopoulos, Foteini F. Parlapani, Athanasios Mallouchos, Aikaterini Angelidou, Faidra Syropoulou, George Minos, Ioannis S. Boziaris
Publikováno v:
Foods, Vol 11, Iss 5, p 666 (2022)
The profiles of bacterial communities and volatile organic compounds (VOCs) of farmed red seabream (Pagrus major) from two batches during ice storage were studied using 16S metabarcoding (culture independent approach) and headspace Solid Phase Micro-
Externí odkaz:
https://doaj.org/article/09b001bda01a4969ae9e108f21895a39