Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Dimitrios Tsaltas"'
Autor:
Photis Papademas, Spiros Paramithiotis, Maria Aspri, Thomas Bintsis, Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Externí odkaz:
https://doaj.org/article/276dd8decb284177b604fd4d65be09d5
Publikováno v:
Frontiers in Microbiology, Vol 13 (2023)
The knowledge about the microbial diversity of different olives varieties from diverse regions in the Mediterranean basin is limited. This work aimed to determine the microbial diversity of three different fermented olive varieties, collected from di
Externí odkaz:
https://doaj.org/article/11e4008a2a5b4527ad52cb70a0a60a9e
Publikováno v:
Frontiers in Microbiology, Vol 12 (2022)
Table olives are among the most well-known fermented foods, being a vital part of the Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing countries since both their production and consumption are exponentially i
Externí odkaz:
https://doaj.org/article/6f5af908076240f7b51e2e459b752460
Autor:
Nicos Middleton, Constantinos Tsioutis, Ourania Kolokotroni, Alexandros Heraclides, Panagiotis Theodosis-Nobelos, Ioannis Mamais, Maria Pantelidou, Dimitrios Tsaltas, Eirini Christaki, Georgios Nikolopoulos, Nikolas Dietis
Publikováno v:
Frontiers in Public Health, Vol 9 (2021)
University students represent a highly active group in terms of their social activity in the community and in the propagation of information on social media. We aimed to map the knowledge, attitudes, and perceptions of University students in Cyprus a
Externí odkaz:
https://doaj.org/article/60ae7f770aff46ccb0aef44a5b905eaf
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Wine production in Cyprus has strong cultural ties with the island’s tradition, influencing local and foreign consumers’ preferences and contributing significantly to Cyprus’ economy. A key contributor to wine quality and sensorial characterist
Externí odkaz:
https://doaj.org/article/7dcbd4c0847d4badad00ffcd124b6d84
Publikováno v:
Foods, Vol 11, Iss 16, p 2483 (2022)
The distinct sensorial characteristics of local cheeses influence consumer preferences, and make an essential contribution to the local economy. Microbial diversity in cheese is among the fundamental contributors to sensorial and qualitative characte
Externí odkaz:
https://doaj.org/article/6c1fdf192b71483ba92adfb966384d20
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Cyprus traditional sausages from the Troodos mountainous region of Pitsilia gained the protected geographical indication (PGI) designation from the European Committee (EU 2020/C 203/06). Still, we lack authentication protocols for the distinction of
Externí odkaz:
https://doaj.org/article/3da4ccfd652e47bd97ae54f20d860488
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Table olives are one of the most well-known traditionally fermented products, and their global consumption is exponentially increasing. In direct brining, table olives are produced spontaneously, without any debittering pre-treatment. Up to date, fer
Externí odkaz:
https://doaj.org/article/b325ec2f5c984e268074f752b851d1a5
Publikováno v:
International Journal of Food Science, Vol 2019 (2019)
Protected Designation of Origin (PDO) labeling of cheeses has been established by the European Union (EU) as a quality policy that assures the authenticity of a cheese produced in a specific region by applying traditional production methods. However,
Externí odkaz:
https://doaj.org/article/43017dbee4d44aa7a54a0b1c0b70a1fb
Autor:
Agni Hadjilouka, Konstantinos Loizou, Theofylaktos Apostolou, Lazaros Dougiakis, Antonios Inglezakis, Dimitrios Tsaltas
Publikováno v:
Biosensors, Vol 10, Iss 11, p 178 (2020)
Human food-borne diseases caused by pathogenic bacteria have been significantly increased in the last few decades causing numerous deaths worldwide. The standard analyses used for their detection have significant limitations regarding cost, special f
Externí odkaz:
https://doaj.org/article/ba8d0e82066e4519975418516bd03b8f