Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Marilena Dasenaki"'
Publikováno v:
Molecules, Vol 29, Iss 8, p 1820 (2024)
Milk is the most consumed liquid food in the world due to its high nutritional value and relatively low cost, characteristics that make it vulnerable to adulteration. One of the most common types of milk adulteration involves the undeclared addition
Externí odkaz:
https://doaj.org/article/92b65eb3ba274ff6966750929549316e
Autor:
Ioanna Mantzourani, Anastasios Nikolaou, Yiannis Kourkoutas, Athanasios Alexopoulos, Marilena Dasenaki, Artemis Mastrotheodoraki, Charalampos Proestos, Nikolaos Thomaidis, Stavros Plessas
Publikováno v:
Foods, Vol 13, Iss 7, p 1136 (2024)
Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely, Lactiplan
Externí odkaz:
https://doaj.org/article/5221f5027c934c0aadc3f84289d00965
Publikováno v:
Molecules, Vol 28, Iss 22, p 7616 (2023)
Wine has a rich history dating back to 2200 BC, originally recognized for its medicinal properties. Today, with the aid of advanced technologies like metabolomics and sophisticated analytical techniques, we have gained remarkable insights into the mo
Externí odkaz:
https://doaj.org/article/3297dc4be2f045a88c97b5a733729263
Autor:
Styliani E. Romniou, Konstantina Nana, Marilena Dasenaki, Efstratios Komaitis, Charalampos Proestos
Publikováno v:
Agriculture, Vol 12, Iss 11, p 1936 (2022)
Pesticides are used for controlling organisms, weeds and animals, causing damage to plants. Although the use of pesticides is a prerequisite for producing safe food, their accumulation makes their rapid determination necessary to avoid negative impac
Externí odkaz:
https://doaj.org/article/79a0ba2a671f4879b3a5d01c65b9f3c1
Autor:
Ioanna Mantzourani, Maria Daoutidou, Marilena Dasenaki, Anastasios Nikolaou, Athanasios Alexopoulos, Antonia Terpou, Nikolaos Thomaidis, Stavros Plessas
Publikováno v:
Foods, Vol 11, Iss 6, p 861 (2022)
Herbal and plant extracts are being applied for a wide range of foods against different types of food-borne pathogens. In the present study, ethanolic and aqueous extracts (2% w/v) from cranberry (Vaccinium macrocarpon) and pomegranate (Punica granat
Externí odkaz:
https://doaj.org/article/ace32601aff54991bcb4be3d872edc73
Autor:
Sofia Drakopoulou, Emmanouil Orfanakis, Ioulia Karagiannaki, Fragiskos Gaitis, Stavroula Skoulika, Andreas Papaioannou, George Boukouvalas, George Petropoulos, Vassilios Katsoudas, Renate Kontzedaki, Aggelos Philippidis, Aikaterini Zoumi, Marilena Dasenaki, Nikolaos S. Thomaidis, Michalis Velegrakis
Publikováno v:
Molecules, Vol 27, Iss 4, p 1350 (2022)
Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet, with several health benefits derived from its consumption. Moreover, due to its eminent market position, EVOO has been thoroughly studied over the last several years, aiming
Externí odkaz:
https://doaj.org/article/46e6c3c9f6a548d3a18372f55c80c3ec
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:
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:
Athanasia Iliopoulou, Eirini Zkeri, Anthi Panara, Marilena Dasenaki, Michail S Fountoulakis, Nikolaos S Thomaidis, Athanasios S Stasinakis
Publikováno v:
Journal of Chemical Technology & Biotechnology. 97:3193-3201
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0a45df7bf23cbe58c010fc8823bd054
https://doi.org/10.1002/jctb.7188
https://doi.org/10.1002/jctb.7188
Publikováno v:
Sustainable Food Technology.
In a world of growing population and changing climate, health and sustainable food production are nowadays considered the most pressing challenges.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff062cb7001fd1c4477176c9099e968f
https://doi.org/10.1039/d3fb00015j
https://doi.org/10.1039/d3fb00015j