Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Kalliopi Almpounioti"'
Autor:
Alexios Vardakas, Aris E. Giannakas, Maria Dimitrakouda, Amarildo Ndreka, Christiana Chaintari, George Iordanidis, Nikolaos Vaggeli, Tarsizia Angelari, Kalliopi Almpounioti, Panagiota Potsaki, Olga Papagianni, Dimitrios Skondras, Ioannis K. Karabagias, Antonios E. Koutelidakis, Nikolaos D. Andritsos
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6525 (2024)
There is an increased demand for healthy foods by the consumer nowadays, while at the same time, circular bio-economy and sustainability in food production represent top priority issues for the food industry. In this context, purslane, a highly nutri
Externí odkaz:
https://doaj.org/article/f77aed639f064cf1842191fb48129b9c
Autor:
Despina Chatziharalambous, Olga Papagianni, Panagiota Potsaki, Kalliopi Almpounioti, Antonios E. Koutelidakis
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4591 (2024)
Background: Grape seed polyphenol bioactivity is linked to reduced risk of metabolic syndrome, type 2 diabetes, obesity, and coronary heart disease development. Furthermore, regular consumption of β-glucan is associated with decreased lipidemic and
Externí odkaz:
https://doaj.org/article/b270daee56ef40e89073f40b8ac9bb5b
Autor:
Chrysoula Kaloteraki, Panoraia Bousdouni, Kalliopi Almpounioti, Camille Ouzaid, Olga Papagianni, Fotini Sfikti, Elina Dimitsa, Dimitra Tsami, Anastasia Grammatiki Sarivasilleiou, Haralabos C. Karantonis, Dimitrios Skalkos, Aikaterini Kandyliari, Antonios E. Koutelidakis
Publikováno v:
Applied Sciences, Vol 13, Iss 15, p 8876 (2023)
Nowadays, there is a high demand in many industrial countries for healthy foods and sustainable products and so to explore innovative food technologies, such as fortification with bioactive compounds such as antioxidants and polyphenols, that may be
Externí odkaz:
https://doaj.org/article/b7fabdb32c0344d29381ce56c091b60a
Autor:
Olga Papagianni, Chrysoula Kaloteraki, Aikaterini Kandyliari, Panagiota Potsaki, Panorea Bousdouni, Kalliopi Almpounioti, Camille Ouzaid, Anna-Kyriaki Mavrou, Vasiliki Panteli, Thomas Loukas, Athanasios Magkoutis, Dimitrios Skalkos, Haralabos C. Karantonis, Antonios E. Koutelidakis
Publikováno v:
Applied Sciences, Vol 13, Iss 15, p 8574 (2023)
Olive oil, as the main source of polyphenols in the Mediterranean diet pattern, is mentioned to show remarkable postprandial bioactivity, contributing to the reduction of cardiometabolic risk factors. In recent years, the consumption of refined olive
Externí odkaz:
https://doaj.org/article/d8c78e5f51fd4c8ea6979a4fa64182dc
Autor:
Olga Papagianni, Angeliki Voutsa, Olga Katira, Panagiota Potsaki, Kalliopi Almpounioti, Konstantina Tzitziri, Dimitrios Skalkos, Antonios E. Koutelidakis
Publikováno v:
Life, Vol 13, Iss 4, p 923 (2023)
Several Mediterranean traditional cheeses may present a beneficial effect on postprandial metabolic and inflammatory modulation due to the presence of bioactive components. The objective of the present preliminary nutritional intervention was the inv
Externí odkaz:
https://doaj.org/article/a47ba3fb157d45c2a9b8533d111ff29b
Autor:
Aikaterini Kandyliari, Panagiota Potsaki, Panoraia Bousdouni, Chrysoula Kaloteraki, Martha Christofilea, Kalliopi Almpounioti, Andreani Moutsou, Chistodoulos K. Fasoulis, Leandros V. Polychronis, Vasileios K. Gkalpinos, Andreas G. Tzakos, Antonios E. Koutelidakis
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 500 (2023)
In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream che
Externí odkaz:
https://doaj.org/article/579c13b0693f460ba4766fe915a9cced
Autor:
Chrysoula Kaloteraki, Kalliopi Almpounioti, Panagiota Potsaki, Panoraia Bousdouni, Aikaterini Kandyliari, Antonios E. Koutelidakis
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 43 (2021)
Functional foods are considered beneficial to human health due to their high nutritional values. Currently, there is development in research to identify natural functional food sources high in bioactive compounds, such as antioxidants and polyphenols
Externí odkaz:
https://doaj.org/article/3eee06279a7b4b94b3998512f6f54fca