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pro vyhledávání: '"Gortzi, O"'
Mastic gum is a resinous sap produced by Pistacia lentiscus growing in the island of Chios (Greece) and has been recognized since Antiquity for its distinctive aroma as well as medical properties (antimicrobial, antioxidant, anti-inflammatory ones).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2127::5f0fe6cfb3c503d0e90412ec6d972312
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:2984725
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:2984725
Autor:
Dimopoulou M; Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, 38446 Volos, Greece., Vareltzis P; Laboratory of Food and Agricultural Industries Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece., Floros S; Laboratory of Food and Agricultural Industries Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece., Androutsos O; Lab of Clinical Nutrition and Dietetics (CND-Lab), Department of Nutrition & Dietetics, School of Physical Education, Sport Science and Dietetics, University of Thessaly, 42132 Trikala, Greece., Bargiota A; Department of Endocrinology and Metabolic Diseases, Faculty of Medicine, School of Health Sciences, University Hospital of Larissa, University of Thessaly, 41334 Larissa, Greece., Gortzi O; Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, 38446 Volos, Greece.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2023 Jul 14; Vol. 12 (14). Date of Electronic Publication: 2023 Jul 14.
Publikováno v:
In Food Chemistry 2009 112(1):77-83
Cynara cardunculus (artichoke) is a perennial plant of the Mediterranean basin, known since antiquity as food and for its therapeutic properties. Cynara is a relatively small genus with two cultivated species and one wild one. Recently, successful ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2127::36b8b38fa7cbb57c313e1569a51b039f
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3020510
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:3020510
Autor:
Bosmali I; Institute of Applied Biosciences, CERTH, 6th km Charilaou-Thermis Road, Thermi, 57001 Thessaloniki, Greece., Giannenas I; Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece., Christophoridou S; Laboratory of Food Safety and Quality Assurance, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece., Ganos CG; Laboratory of Food Safety and Quality Assurance, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece., Papadopoulos A; Laboratory of Food Safety and Quality Assurance, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece., Papathanasiou F; Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece., Kolonas A; Laboratory of Food Safety and Quality Assurance, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece., Gortzi O; Laboratory of Food Safety and Quality Assurance, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2023 Mar 07; Vol. 12 (6). Date of Electronic Publication: 2023 Mar 07.
Autor:
Kalpoutzakis E; Department of Pharmacognosy and Natural Products Chemistry, University of Athens, 15771 Panepistimiopolis Zografou, Greece., Chatzimitakos T; Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece., Athanasiadis V; Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece., Mitakou S; Department of Pharmacognosy and Natural Products Chemistry, University of Athens, 15771 Panepistimiopolis Zografou, Greece., Aligiannis N; Department of Pharmacognosy and Natural Products Chemistry, University of Athens, 15771 Panepistimiopolis Zografou, Greece., Bozinou E; Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece., Gortzi O; Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, 38446 Volos, Greece., Skaltsounis LA; Department of Pharmacognosy and Natural Products Chemistry, University of Athens, 15771 Panepistimiopolis Zografou, Greece., Lalas SI; Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece.
Publikováno v:
Plants (Basel, Switzerland) [Plants (Basel)] 2023 Mar 01; Vol. 12 (5). Date of Electronic Publication: 2023 Mar 01.
Autor:
Kolonas A; Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, 384 46 Volos, Greece., Vareltzis P; Laboratory of Food and Agricultural Industries Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece., Kiroglou S; Laboratory of Food and Agricultural Industries Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece., Goutzourelas N; Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, Biopolis, 415 00 Larissa, Greece., Stagos D; Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, Biopolis, 415 00 Larissa, Greece., Trachana V; Department of Biology, Faculty of Medicine, University of Thessaly, Biopolis, 415 00 Larissa, Greece., Tsadila C; Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 415 00 Larissa, Greece., Mossialos D; Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 415 00 Larissa, Greece., Mourtakos S; Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University of Athens, 176 71 Athens, Greece., Gortzi O; Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, 384 46 Volos, Greece.
Publikováno v:
International journal of molecular sciences [Int J Mol Sci] 2023 Feb 10; Vol. 24 (4). Date of Electronic Publication: 2023 Feb 10.
Autor:
Athanasiadis V; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Thessaly, GR-43100 Karditsa, Greece., Voulgaris A; Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, GR-38446 Volos, Greece., Katsoulis K; Department of Animal Husbandry and Nutrition, Faculty of Veterinary Medicine, School of Health Sciences, University of Thessaly, GR-43100 Karditsa, Greece., Lalas SI; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Thessaly, GR-43100 Karditsa, Greece., Roussis IG; Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece., Gortzi O; Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, GR-38446 Volos, Greece.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2023 Jan 21; Vol. 12 (3). Date of Electronic Publication: 2023 Jan 21.
Publikováno v:
In Food Chemistry 2007 105(4):1711-1717
Autor:
Šamec D; Department of Food Technology, University Center Koprivnica, University North, Koprivnica, Croatia., Loizzo MR; Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, CS, Italy., Gortzi O; School of Agricultural Sciences, Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Volos, Greece., Çankaya İT; Department of Pharmaceutical Botany, Faculty of Pharmacy, Hacettepe University, Ankara, Turkey., Tundis R; Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, CS, Italy., Suntar İ; Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara, Turkey., Shirooie S; Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran., Zengin G; Department of Biology, Science Faculty, Selcuk University, Konya, Turkey., Devkota HP; Graduate School of Pharmaceutical Sciences, Kumamoto University, Chuo-ku, Kumamoto, Japan., Reboredo-Rodríguez P; Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense, Spain., Hassan STS; Department of Applied Ecology, Faculty of Environmental Sciences, Czech University of Life Sciences Prague, Prague, Czech Republic., Manayi A; Medicinal Plants Research Centre, Faculty of Pharmacy, University of Medical Sciences, Tehran, Iran., Kashani HRK; Imam Hossein Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Nabavi SM; Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran.
Publikováno v:
Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2022 Sep; Vol. 21 (5), pp. 4422-4446. Date of Electronic Publication: 2022 Jul 29.