Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ioannis Martakos"'
Autor:
Georgios A. Koulis, Aristeidis S. Tsagkaris, Panagiota A. Katsianou, Panagiotis-Loukas P. Gialouris, Ioannis Martakos, Fotis Stergiou, Alberto Fiore, Eleni I. Panagopoulou, Sofia Karabournioti, Carsten Baessmann, Noud van der Borg, Marilena E. Dasenaki, Charalampos Proestos, Nikolaos S. Thomaidis
Publikováno v:
Molecules, Vol 27, Iss 14, p 4444 (2022)
Honey is a highly consumed commodity due to its potential health benefits upon certain consumption, resulting in a high market price. This fact indicates the need to protect honey from fraudulent acts by delivering comprehensive analytical methodolog
Externí odkaz:
https://doaj.org/article/32d4eac33f084952814958e0b11201dc
Autor:
Ioannis Martakos, Panagiota Katsianou, Georgios Koulis, Elvira Efstratiou, Eleni Nastou, Stylianos Nikas, Marilena Dasenaki, Michalis Pentogennis, Nikolaos Thomaidis
Publikováno v:
Molecules, Vol 26, Iss 23, p 7182 (2021)
In this study, an overall survey regarding the determination of several bioactive compounds in olive fruit is presented. Two methodologies were developed, one UPLC-Q-TOF-MS method for the determination of olive fruit phenolic compounds and one HPLC-D
Externí odkaz:
https://doaj.org/article/127839c4b6784177bcfbc74efce275ed
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:
Ioannis Martakos, Marios Kostakis, Marilena Dasenaki, Michalis Pentogennis, Nikolaos Thomaidis
Publikováno v:
Foods, Vol 9, Iss 1, p 31 (2019)
A new facile and fast method was developed in this study for the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, sum of (β + γ), and δ), and squalene in olive oil. This method consisted of a dilution of olive oil in 2-p
Externí odkaz:
https://doaj.org/article/de4f8e909653419abd5bb261b932c9b1
Autor:
Natasa P. Kalogiouri, Constantina Lazarou, Ioannis Martakos, Nikolaos S. Thomaidis, Evangelia Kritikou, Michalis Pentogennis
Publikováno v:
Molecules, Vol 26, Iss 5634, p 5634 (2021)
Molecules
Volume 26
Issue 18
Molecules
Volume 26
Issue 18
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ab4d536a68d9bedd5e294295720614e
https://www.mdpi.com/1420-3049/26/18/5634
https://www.mdpi.com/1420-3049/26/18/5634
Autor:
Marios Kostakis, Constantina Lazarou, Nikolaos S. Thomaidis, Dimitrios-Christos Kanakis, Natasa P. Kalogiouri, Michalis Pentogennis, Evangelia Kritikou, Ioannis Martakos
Publikováno v:
Foods
Volume 10
Issue 9
Foods, Vol 10, Iss 2102, p 2102 (2021)
Volume 10
Issue 9
Foods, Vol 10, Iss 2102, 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://explore.openaire.eu/search/publication?articleId=doi_dedup___::5939b85dab3656966931b084807fde88
http://europepmc.org/articles/PMC8468971
http://europepmc.org/articles/PMC8468971
Autor:
Ioannis Martakos, Sofia K. Drakopoulou, Marilena E. Dasenaki, Panagiota A. Katsianou, Nikolaos S. Thomaidis
Publikováno v:
Chromatographic and Related Separation Techniques in Food Integrity and Authenticity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67076efb8748959cedbc4b0a448b925e
https://doi.org/10.1142/9781786349972_0003
https://doi.org/10.1142/9781786349972_0003
Autor:
Evgenia Mitsou, Ioanna Theochari, Elpida Gad, Evdokia Vassiliadi, Evdoxia Karpenisioti, Georgios Koulis, Ioannis Martakos, Katerina Pissaridi, Nikolaos S. Thomaidis, Aristotelis Xenakis, Maria Zoumpanioti
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 647:129170
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::133610719d01d4dc3a4f7837304d646d
https://doi.org/10.1016/j.colsurfa.2022.129170
https://doi.org/10.1016/j.colsurfa.2022.129170
Autor:
Georgios P. Danezis, Georgios A. Koulis, Constantinos A. Georgiou, Aristeidis S. Tsagkaris, Marilena E. Dasenaki, Nikolaos S. Thomaidis, Ioannis Martakos
Publikováno v:
RSC advances. 11(19)
Honey is a high-value, globally consumed, food product featuring a high market price strictly related to its origin. Moreover, honey origin has to be clearly stated on the label, and quality schemes are prescribed based on its geographical and botani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8526c1ba7b00c7689f7884617d119e4
https://pubmed.ncbi.nlm.nih.gov/35423655
https://pubmed.ncbi.nlm.nih.gov/35423655
Autor:
Michalis Pentogennis, Marios Kostakis, Nikolaos S. Thomaidis, Ioannis Martakos, Marilena E. Dasenaki
Publikováno v:
Foods
Foods, Vol 9, Iss 1, p 31 (2019)
Volume 9
Issue 1
Foods, Vol 9, Iss 1, p 31 (2019)
Volume 9
Issue 1
A new facile and fast method was developed in this study for the determination of pigments (chlorophylls and carotenoids), tocopherols (&alpha
sum of (&beta
+ &gamma
), and &delta
), and squalene in olive oil. This method consiste
sum of (&beta
+ &gamma
), and &delta
), and squalene in olive oil. This method consiste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6024597b1e236b3144ee545cd4404d1d
https://pubmed.ncbi.nlm.nih.gov/31905742
https://pubmed.ncbi.nlm.nih.gov/31905742