Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Maria D. Chatzidaki"'
Publikováno v:
Cosmetics, Vol 11, Iss 3, p 85 (2024)
Background: Epilation is a very effective way to remove unwanted hair because of its long-lasting effects. However, there are some disadvantages such as pain during the procedure, the possibility of ingrown hairs and perifollicular inflammation. In t
Externí odkaz:
https://doaj.org/article/912b307024114c168ccbbdb9cadc1369
Autor:
Eleni Galani, Dimitrios Galatis, Kyriaki Tzoka, Vassiliki Papadimitriou, Theodore G. Sotiroudis, Antonios Bonos, Aristotelis Xenakis, Maria D. Chatzidaki
Publikováno v:
Cosmetics, Vol 10, Iss 4, p 102 (2023)
The aim of this study was to formulate nanodispersions to encapsulate antioxidants extracted from olive mill wastewater (OMW) and phycocyanin extracted from Spirulina maxima to act as enhancers for the skin’s protection against UV radiation. For th
Externí odkaz:
https://doaj.org/article/d2b98e3ff6494cad800ad2586a6baab9
Autor:
Eleni Galani, Isabelle Ly, Eric Laurichesse, Veronique Schmitt, Aristotelis Xenakis, Maria D. Chatzidaki
Publikováno v:
Colloids and Interfaces, Vol 7, Iss 2, p 30 (2023)
During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in
Externí odkaz:
https://doaj.org/article/a93f7e5e40874136a6a1becf4236cf60
Publikováno v:
Current Opinion in Food Science. 43:146-154
Nano-carriers such as colloidal dispersions and polymer systems are exploited progressively as they can be used in numerous applications in the food industry. The most promising colloidal dispersions in this field are nanoemulsions, especially oil-in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc6624af6b7504fbb617b09891e62c07
https://doi.org/10.1016/j.cofs.2021.11.012
https://doi.org/10.1016/j.cofs.2021.11.012
Autor:
Voula Alexandraki, Effie Tsakalidou, Marina Georgalaki, Maria D. Chatzidaki, Elpida Gad, Vassiliki Papadimitriou, Aristotelis Xenakis, Fani Balkiza, S. Avramiotis, Konstantinos Papadimitriou
Publikováno v:
Food Chemistry. 278:415-423
During the last years, the food industry is working on the replacement of high energy methodologies with more sustainable techniques for the encapsulation of natural preservatives, in order to enhance their effectiveness as food additives. In the pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e73348f1a490eeb124e54a073e59c3a1
https://doi.org/10.1016/j.foodchem.2018.11.078
https://doi.org/10.1016/j.foodchem.2018.11.078
Autor:
Eleni Galani, Maria D. Chatzidaki, Demosthenes Fokas, Aristotelis Xenakis, Ioannis G. Roussis
Publikováno v:
European Journal of Lipid Science and Technology. 124:2100249
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4452429a96276ea43740b7a6ffb57bd8
https://doi.org/10.1002/ejlt.202100249
https://doi.org/10.1002/ejlt.202100249
Autor:
Konstantinos D. Papavasileiou, Aristotelis Xenakis, Maria D. Chatzidaki, Manthos G. Papadopoulos
Publikováno v:
Langmuir. 33:5077-5085
Water-in-oil microemulsions with biocompatible components were formulated to be used as carriers of natural antioxidants, such as hydroxytyrosol (HT) and gallic acid (GA). The system was composed of a mixture of natural surfactants, lecithin and mono
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d02d87000c6b9b4a8567a3b570fbca4c
https://doi.org/10.1021/acs.langmuir.7b00213
https://doi.org/10.1021/acs.langmuir.7b00213
Autor:
Safoura Akbari-Alavijeh, Elham Assadpour, Afshin Babazadeh, Maria D. Chatzidaki, Francesco Donsì, Cloé L. Esposito, Babak Ghanbarzadeh, Gemma Gutiérrez, Seid Mahdi Jafari, Fatemeh Keivani, Diako Khodaei, Plamen Kirilov, María Matos, Maryam Mohammadi, Mohammad Nejatian, Daniel Pando, Vassiliki Papadimitriou, Zahra Rafiee, V Gaëlle Roullin, Hamed Saberian, Khashayar Sarabandi, Rezvan Shaddel, Bingyang Shi, Krassimir P. Velikov, Aristotelis Xenakis, Anan Yaghmur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55ef6d3fc934267e464a43951d19cefc
https://doi.org/10.1016/b978-0-12-815673-5.01002-3
https://doi.org/10.1016/b978-0-12-815673-5.01002-3
In the recent years, soft nano-dispersions have been proposed as an effective vehicle for bioactive delivery in food applications. These type of nano-carriers resemble the naturally occurring self-assemblies of phospholipids, proteins etc. More speci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7779ec0839e92ccc2dd54fec9498216c
https://doi.org/10.1016/b978-0-08-100596-5.21512-6
https://doi.org/10.1016/b978-0-08-100596-5.21512-6
Edible microemulsions are proposed as effective carriers for delivery of bioactive compounds in food applications. These vehicles are composed of micellar structures, resembling the naturally occurring self-assemblies of phospholipids, proteins, etc.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::505fe0e41d913a5ee0dbc7e8d520faf2
https://doi.org/10.1016/b978-0-12-815673-5.00004-0
https://doi.org/10.1016/b978-0-12-815673-5.00004-0