Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Chrysoula Tassou"'
Autor:
Angeliki Doukaki, Olga S. Papadopoulou, Antonia Baraki, Marina Siapka, Ioannis Ntalakas, Ioannis Tzoumkas, Konstantinos Papadimitriou, Chrysoula Tassou, Panagiotis Skandamis, George-John Nychas, Nikos Chorianopoulos
Publikováno v:
Microorganisms, Vol 12, Iss 9, p 1870 (2024)
Lately, the inclusion of additional lactic acid bacteria (LAB) strains to cheeses is becoming more popular since they can affect cheese’s nutritional, technological, and sensory properties, as well as increase the product’s safety. This work stud
Externí odkaz:
https://doaj.org/article/983bb33048d94420b52d0297b3532f38
Autor:
Angeliki Doukaki, Olga S. Papadopoulou, Chrysavgi Tzavara, Aikaterini-Malevi Mantzara, Konstantina Michopoulou, Chrysoula Tassou, Panagiotis Skandamis, George-John Nychas, Nikos Chorianopoulos
Publikováno v:
Pathogens, Vol 13, Iss 7, p 557 (2024)
Globally, fresh vegetables or minimally processed salads have been implicated in several foodborne disease outbreaks. This work studied the effect of Lactiplantibacillus pentosus FMCC-B281 cells (F) and its supernatant (S) on spoilage and on the fate
Externí odkaz:
https://doaj.org/article/cfc8e8c8696245f0b295ddaddce9a1cb
Publikováno v:
Applied Sciences, Vol 13, Iss 1, p 630 (2023)
Designing stable dried functional food ingredients and foods containing live probiotic cultures maintaining high viable cell loads at the time of consumption is a challenge for the industry. The aim of the present study was the development of stable
Externí odkaz:
https://doaj.org/article/b94996edcd78450d967a4f50d3e7da68
Autor:
Gregoria Mitropoulou, Ioanna Prapa, Anastasios Nikolaou, Konstantinos Tegopoulos, Theodora Tsirka, Nikos Chorianopoulos, Chrysoula Tassou, Petros Kolovos, Maria E. Grigoriou, Yiannis Kourkoutas
Publikováno v:
Frontiers in Bioscience-Elite, Vol 14, Iss 4, p 31 (2022)
Background: Cheese microbiome plays a key role in determining the organoleptic and physico-chemical properties and may be also used as an authenticity tool for distinguishing probiotic cultures. Due to significant reduction of cell viability often wi
Externí odkaz:
https://doaj.org/article/12977cdaf82543cf9a1de58f962b2b52
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Recent research has expanded our understanding on vineyard-associated fungal community assembly, suggesting non-random distribution and implicating regional differences in the wine terroir effect. Here, we focused on the culturable fraction of the fu
Externí odkaz:
https://doaj.org/article/9e26a1f8e6774450b9d60eafbea86444
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Multi-starter wine fermentations employing non-Saccharomyces (NS) yeasts are becoming an emerging trend in winemaking. It is therefore important to determine the impacts of different NS strains in the wine phenotype and in particular the aroma output
Externí odkaz:
https://doaj.org/article/021b2a7429b741dc9ff459303836e15e
Autor:
Georgia Saxami, Athanasios Karapetsas, Eleftheria Lamprianidou, Ioannis Kotsianidis, Aikaterini Chlichlia, Chrysoula Tassou, Vassilis Zoumpourlis, Alex Galanis
Publikováno v:
Journal of Functional Foods, Vol 24, Iss , Pp 461-471 (2016)
The beneficial effects of two potential probiotic lactobacillus strains, namely Lactobacillus pentosus B281 and L. plantarum B282 were examined and the mechanisms of action were investigated. Quantitative analysis and confocal microscopy showed that
Externí odkaz:
https://doaj.org/article/b99562aec2b440c380ec5b6a3e90f6c0
Publikováno v:
Foods, Vol 9, Iss 5, p 561 (2020)
Autochthonous Saccharomyces cerevisiae vineyard populations are important components of the grape/wine system. Besides their direct impact on winemaking, they also constitute an untapped reservoir of genotypes with special technological attributes fo
Externí odkaz:
https://doaj.org/article/d01d076fcd9e49c6a3c2ba81fcd15647
Autor:
Agapi Doulgeraki, Chrysoula Tassou
Publikováno v:
Microorganisms
Microorganisms, Vol 9, Iss 2556, p 2556 (2021)
Microorganisms, Vol 9, Iss 2556, p 2556 (2021)
The microbiological quality and safety of food could be assessed by mapping the microorganisms present in a particular type of food [...]
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71bc7943b77cf7d3926179ba63859b4e
https://pubmed.ncbi.nlm.nih.gov/34946157
https://pubmed.ncbi.nlm.nih.gov/34946157
Autor:
Yiannis Kourkoutas, Maria E. Grigoriou, Petros Kolovos, Chrysoula Tassou, Nikos Chorianopoulos, Theodora Tsirka, Konstantinos Tegopoulos, Anastasios Nikolaou, Ioanna Prapa, Gregoria Mitropoulou
Publikováno v:
Frontiers in Bioscience-Elite. 14:31
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60073ed397b0098fc5607d8829a0922e
https://doi.org/10.31083/j.fbe1404031
https://doi.org/10.31083/j.fbe1404031