Zobrazeno 1 - 10
of 89
pro vyhledávání: '"Dimitra Houhoula"'
Autor:
Angelos Papanikolaou, Alexandra V. Chatzikonstantinou, Renia Fotiadou, Aliki Tsakni, Dimitra Houhoula, Angeliki C. Polydera, Ioannis V. Pavlidis, Haralambos Stamatis
Publikováno v:
Biomolecules, Vol 14, Iss 8, p 897 (2024)
This study aimed to explore the capacity of immobilized lipases on the acetylation of six aglycon flavonoids, namely myricetin, quercetin, luteolin, naringenin, fisetin and morin. For this purpose, lipase B from Candida antarctica (CaLB) and lipase f
Externí odkaz:
https://doaj.org/article/4319a56aa8ed4ea486159c10009d9d7f
Autor:
Panagiotis Halvatsiotis, Theodora Tsokaki, Vasileios Tsitsis, Lina Palaiodimou, Georgios Tsivgoulis, Iraklis Tsangaris, Maria Ourania Panagiotou, Dimitra Houhoula
Publikováno v:
Diagnostics, Vol 14, Iss 11, p 1206 (2024)
The increased prevalence of obesity worldwide has been implicated in the alarming rise of the incidence of gestational diabetes and preeclampsia, which are both considered threatening conditions for both mother and fetus. We studied gene polymorphism
Externí odkaz:
https://doaj.org/article/d78743770ce6459eb0cc9d9b1e8af544
Autor:
Apollon Thomas, Spyros J. Konteles, Sotiris Ouzounis, Spyros Papatheodorou, Aliki Tsakni, Dimitra Houhoula, Theofania Tsironi
Publikováno v:
Aquaculture and Fisheries, Vol 8, Iss 4, Pp 410-421 (2023)
The objective of this study was to evaluate the effect of modified atmosphere packaging (MAP) on fish skin, gills and intestines bacterial microbiome.Whole gilthead seabream was packed aerobically or under modified atmospheres (60% CO2, 30% N2, 10% O
Externí odkaz:
https://doaj.org/article/ed78c30c1e3a4443bab9c81c655dafc5
Publikováno v:
Aquaculture and Fisheries, Vol 8, Iss 4, Pp 457-462 (2023)
An essential aspect of product quality of aquatic foods is the rapid and accurate identification of bacterial species. From this perspective omics technologies prove to be very useful in the assessment of the quality and safety of seafood products. S
Externí odkaz:
https://doaj.org/article/872f7f2c053e442fbda933bdc273ac4c
Autor:
Sophia Letsiou, Katerina Pyrovolou, Spyros J. Konteles, Maria Trapali, Sophia Krisilia, Vasiliki Kokla, Alexandra Apostolaki, Violeta Founda, Dimitra Houhoula, Anthimia Batrinou
Publikováno v:
Applied Sciences, Vol 14, Iss 5, p 1899 (2024)
Saccharomyces cerevisiae is a sustainable yeast with many applications in the food industry. Here, we study the use of a Saccharomyces cerevisiae model composed of three different industrial strains (a wine, a beer and a baker’s strain) to assess t
Externí odkaz:
https://doaj.org/article/40c108db9bb6487b94d3c1f8c66b9008
Autor:
Katerina Pyrovolou, Panagiotis Tataridis, Panagiota-Kyriaki Revelou, Irini F. Strati, Spyros J. Konteles, Petros A. Tarantilis, Dimitra Houhoula, Anthimia Batrinou
Publikováno v:
Applied Sciences, Vol 14, Iss 3, p 1199 (2024)
There is an increasing trend to develop beers supplemented with local plant ingredients in order to increase their bioactivity. Carob (Ceratonia siliqua L.) is a xerophytic endemic tree typically found in Mediterranean ecosystems. The aim of this stu
Externí odkaz:
https://doaj.org/article/634d3801d3014b0ba57fc240e105619a
Autor:
Despina Vougiouklaki, Sophia Letsiou, Iliana Mavrokefalidou, Efstathia Tsakali, Simen Akkermans, Jan F. M. Van Impe, Dimitra Houhoula
Publikováno v:
Fermentation, Vol 10, Iss 1, p 53 (2024)
Fermented foods such as table olives are produced through a spontaneous process that has been improved over the years, ensuring the safety and quality of the final product. The aim of the present work was to study the action of starter cultures of la
Externí odkaz:
https://doaj.org/article/389fa3811c2c4558a23049eb3b3019e3
Autor:
Nikolaos Vrachnis, Nikolaos Loukas, Nikolaos Antonakopoulos, Niki Maragou, Marios Kostakis, Aliki Tsakni, Dionysios Vrachnis, Despina Vougiouklaki, Nikolaos Machairiotis, Arhodoula Chatzilazarou, Dimitra Houhoula, Rozeta Sokou, Sofoklis Stavros, Peter Drakakis, George Mastorakos, Zoi Iliodromiti
Publikováno v:
Biology, Vol 12, Iss 11, p 1425 (2023)
Introduction: Acrylamide, an organic compound, is, chemically speaking, a vinyl-substituted primary amide. It is produced industrially, principally as a precursor to polyacrylamides, for use in such products as plastics and cosmetics. This same compo
Externí odkaz:
https://doaj.org/article/f7cc926c3e034ce0abf7f6fd5a85fbe4
Autor:
Efstathia Tsakali, Andreas G. Tsantes, Dimitra Houhoula, George P. Laliotis, Anthimia Batrinou, Panagiotis Halvatsiotis, Argyrios E. Tsantes
Publikováno v:
Applied Sciences, Vol 13, Iss 20, p 11484 (2023)
Milk is an excellent medium for the growth of several bacteria and other microorganisms and thus, it has been extensively studied. An always current issue in the dairy industry is mastitis, which causes losses in milk volume and profits. In many case
Externí odkaz:
https://doaj.org/article/c2bfd42557054f1e9acd4a8a58f2e244
Autor:
Sophia Letsiou, Maria Trapali, Despina Vougiouklaki, Aliki Tsakni, Dionysis Antonopoulos, Dimitra Houhoula
Publikováno v:
Cosmetics, Vol 10, Iss 5, p 124 (2023)
Skin aging mainly occurs due to intrinsic and extrinsic factors. Extrinsic aging is a consequence of exposure to ultraviolet radiation. Meanwhile, natural products exhibit protective properties against skin aging as well as photoaging. In this contex
Externí odkaz:
https://doaj.org/article/c062041160c04e50b2523c564860051c