Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Irini F. Strati"'
Autor:
Andriana E. Lazou, Panagiota-Kyriaki Revelou, Spiridoula Kougioumtzoglou, Irini F. Strati, Anastasia Kanellou, Anthimia Batrinou
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 1, Pp 356-373 (2024)
As the technology of cultured meat continues to evolve and reach the market, it is important to understand the dynamics of consumer attitudes and preferences in order to provide insights into the potential adoption of cultured meat in Europe. Our aim
Externí odkaz:
https://doaj.org/article/9aedf063f36042c183459fcf54fdaa25
Publikováno v:
Foods, Vol 13, Iss 21, p 3395 (2024)
The Brassicaceae family includes a wide range of horticultural crops of economic and traditional importance, consumed either fresh, cooked, or fermented. Cabbage (Brassica oleraceae var. capitata) is one of the most important crops of the family. The
Externí odkaz:
https://doaj.org/article/05b65ae5785f4e25b4d7e289a3ddfbeb
Autor:
Georgia Ladika, Thalia Tsiaka, Natalia A. Stavropoulou, Irini F. Strati, Vassilia J. Sinanoglou
Publikováno v:
Applied Sciences, Vol 14, Iss 20, p 9211 (2024)
This study aimed to optimize the osmotic dehydration process of strawberry slices by examining the effects of glycerol concentration, immersion time, and temperature on water loss and solid gain. Additionally, the study explored the use of chokeberry
Externí odkaz:
https://doaj.org/article/bf3c859a3a2c401483d88fe381de2451
Autor:
Panagiota Kyriaki Revelou, Spyridon J. Konteles, Anthimia Batrinou, Marinos Xagoraris, Petros A. Tarantilis, Irini F. Strati
Publikováno v:
Foods, Vol 13, Iss 19, p 3164 (2024)
The flavoring of olive oils with aromatic plants is commonly used to enrich the oils with aromatic and antioxidant compounds. Origanum majorana L. was applied as a flavoring agent for extra virgin olive oil (EVOO), at concentrations of 20 g L−1 and
Externí odkaz:
https://doaj.org/article/8e3fcfd978a54c438c60d551d3e740e5
Autor:
Panagiota-Kyriaki Revelou, Eleni Kougianou, Marinos Xagoraris, Haralambos Evangelaras, George K. Papadopoulos, Charalabos D. Kanakis, Irini F. Strati, Christos S. Pappas, Petros A. Tarantilis
Publikováno v:
Compounds, Vol 3, Iss 1, Pp 233-243 (2023)
Saffron is a spice derived from the flower of Crocus sativus used as a flavoring and coloring agent in the food industry which also possesses medicinal properties. In the current study, the optimum Solid Phase Extraction (SPE) conditions for separati
Externí odkaz:
https://doaj.org/article/65235e8d346d4d0894f346378d945348
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
Publikováno v:
Foods, Vol 13, Iss 2, p 234 (2024)
The aim of the present study was to evaluate Marisol strawberries’ (Fragaria × ananassa) physicochemical quality and shelf-life during storage, using an integrated analytical approach. More specifically, the research aimed to assess the strawberri
Externí odkaz:
https://doaj.org/article/e9c5f4dd71b145e19dd6e9a892372ad0
Autor:
Thalia Tsiaka, Natalia A. Stavropoulou, Maria C. Giannakourou, Irini F. Strati, Vassilia J. Sinanoglou
Publikováno v:
Molecules, Vol 28, Iss 21, p 7403 (2023)
Lately, the essential oils industry has been one of the most expanding markets globally. However, the byproducts generated after the distillation of aromatic plants and their transformation to novel high-added value products consist of a major up-to-
Externí odkaz:
https://doaj.org/article/887322869f55421c8e2b04ee54473176
Autor:
Vasileios Bartzis, Irini F. Strati, Ioannis E. Sarris, Thalia Tsiaka, Anthimia Batrinou, Spyros J. Konteles, Vassilia J. Sinanoglou
Publikováno v:
Water, Vol 15, Iss 13, p 2450 (2023)
The recovery of anthocyanins from winery wastewater constitutes an attractive option for both environmental and commercial valorization, as food colorants and nutraceutical ingredients. In this study, the electric field induced ion drift method is pr
Externí odkaz:
https://doaj.org/article/c220975cdaae4af98f4c1eaf5a7dc5e1
Autor:
Thalia Tsiaka, Eftichia Kritsi, Sotirios M. Bratakos, Georgios Sotiroudis, Panagiota Petridi, Ioanna Savva, Paris Christodoulou, Irini F. Strati, Panagiotis Zoumpoulakis, Dionisis Cavouras, Vassilia J. Sinanoglou
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1184 (2023)
Coffee is one of the most widely consumed beverages worldwide due to its sensory and potential health-related properties. In the present comparative study, a preparation known as Greek or Turkish coffee, made with different types/varieties of coffee,
Externí odkaz:
https://doaj.org/article/ce8ab9a992984defae40307eb6788942