Evaluation of safety and quality parameters of persimmon balsamic-type vinegar during multistarter culture fermentation and accelerated aging with oak chips

Autor: Lalou, Sofia, Ordoudi, Stella A., Mantzouridou, Fani Th

Publikováno v: In Food Bioscience February 2024 57

Balsamic type varietal vinegar from cv. Xinomavro (Northen Greece). Optimization and scale-up of the alcoholic fermentation step using indigenous multistarters

Autor: Lalou, Sofia, Ferentidou, Maria, Mantzouridou, Fani Th., Tsimidou, Maria Z.

Publikováno v: In Food Chemistry 1 April 2018 244:266-274

Correction: Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study.

Autor: Bintsis, Τhomas, Mantzouridou, Fani Th., Lalou, Sofia, Alvanoudi, Panagiota, Ordoudi, Stella A., Angelidis, Apostolos S., Fletouris, Dimitrios

Publikováno v: Food & Bioprocess Technology; Nov2024, Vol. 17 Issue 11, p3576-3576, 1p

Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae.

Autor: Lalou, Sofia¹, Mantzouridou, Fani¹ fmantz@chem.auth.gr, Paraskevopoulou, Adamantini¹, Bugarski, Branko², Levic, Steva³, Nedovic, Victor³

Publikováno v: Applied Microbiology & Biotechnology. Nov2013, Vol. 97 Issue 21, p9397-9407. 11p.

NMR metabolite profiling of saffron in quality assessment

Autor: Consonni Roberto, Cagliani Laura Ruth, Culeddu Nicola, Chessa Matilde, Lalou Sofia, Naziri Eleni, Ordoudi Stella A., Petrakis Elefthterios A., Polissiou Moschos G., Tarantilis Petros A., Tsimidou Maria Z.

Publikováno v: 2nd evento Nutrheff: Nutraceutici e alimenti funzionali: riceca, produzione, sicurezza e consumo consapevole, Bologna, 21/10/2016
info:cnr-pdr/source/autori:Consonni Roberto, Cagliani Laura Ruth, Culeddu Nicola, Chessa Matilde, Lalou Sofia, Naziri Eleni, Ordoudi Stella A., Petrakis Elefthterios A., Polissiou Moschos G., Tarantilis Petros A., Tsimidou Maria Z./congresso_nome:2nd evento Nutrheff: Nutraceutici e alimenti funzionali: riceca, produzione, sicurezza e consumo consapevole/congresso_luogo:Bologna/congresso_data:21%2F10%2F2016/anno:2016/pagina_da:/pagina_a:/intervallo_pagine

Saffron is obtained from dried red stigmas of Crocus sativus L. Due to the limited production and the manual harvest, saffron represents the most expensive spice in the world. Among the different producers, Iran is the biggest followed in Asia by Ind

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http://www.nutrheff.cnr.it/?p=1407