Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Evangelia Kriti"'
Autor:
Venetia Samioti, Evangelia Kriti, Aikaterini Spanou, Theofania Tsironi, Efstathios Z. Panagou
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
In the present study, selected pathogenic (Salmonella Typhimurium, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus) and nonpathogenic (Pseudomonas fragi, Pseudomonas fluorescens, Brochothri
Externí odkaz:
https://doaj.org/article/27a3ed20eee44e26837a532b79715ec5
Autor:
Panagiotis Oikonomopoulos, Varvara Pagkali, Evangelia Kritikou, Anthi Panara, Marios G. Kostakis, Nicolaos S. Thomaidis, Thomais G. Tziotzi, Anastasios Economou, Christos Kokkinos, Giannis S. Papaefstathiou
Publikováno v:
Chemistry, Vol 5, Iss 1, Pp 19-30 (2022)
In an attempt to expand the coordination chemistry of N,N′-bis(2,4-dicarboxyphenyl)-oxalamide (H6L) ligand, we isolated and structurally characterized two new Fe(II) Metal-Organic Frameworks (MOFs), namely [Fe2(H2L)(H2O)5] (3D-Fe-MOF) and [Fe(H4L)(
Externí odkaz:
https://doaj.org/article/108eed77faad4189a0836fd70af89802
Autor:
Evangelia Kritikou, Natasa P. Kalogiouri, Marios Kostakis, Dimitrios-Christos Kanakis, Ioannis Martakos, Constantina Lazarou, Michalis Pentogennis, Nikolaos S. Thomaidis
Publikováno v:
Foods, Vol 10, Iss 9, p 2102 (2021)
Olive oil is famous due to the nutritional properties and beneficial health effects. The exceptional properties of virgin (VOO) and extra virgin olive oil (EVOO) are credited to the bioactive constituents of their polar fraction, the phenolic compoun
Externí odkaz:
https://doaj.org/article/175598b8f64c48e8a71777966aecc454
Autor:
Natasa P. Kalogiouri, Evangelia Kritikou, Ioannis C. Martakos, Constantina Lazarou, Michalis Pentogennis, Nikolaos S. Thomaidis
Publikováno v:
Molecules, Vol 26, Iss 18, p 5634 (2021)
Extra virgin olive oil (EVOO) is recognized for its nutritional virtues and the beneficial health effects deriving from its hydrophilic fraction (phenolic acids, phenolic alcohols, flavonoids, and secoiridoids). The phenolic compounds of EVOOs posses
Externí odkaz:
https://doaj.org/article/497d06fa10a94786b235decb8925effa
Publikováno v:
Molecules, Vol 25, Iss 21, p 4889 (2020)
The huge interest in the health-related properties of foods to improve health has brought about the development of sensitive analytical methods for the characterization of natural products with functional ingredients. Greek olive leaves and drupes co
Externí odkaz:
https://doaj.org/article/b02348a1be2d4f6a80991832a319aceb