Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Marina Papadelli"'
Autor:
Natalia Tsouggou, Aleksandra Slavko, Olympia Tsipidou, Anastasios Georgoulis, Svetoslav G. Dimov, Jia Yin, Constantinos E. Vorgias, John Kapolos, Marina Papadelli, Konstantinos Papadimitriou
Publikováno v:
Foods, Vol 13, Iss 7, p 1023 (2024)
Sfela is a white brined Greek cheese of protected designation of origin (PDO) produced in the Peloponnese region from ovine, caprine milk, or a mixture of the two. Despite the PDO status of Sfela, very few studies have addressed its properties, inclu
Externí odkaz:
https://doaj.org/article/7ecd1cbbf41d4a6e8c7f59acdf62e531
Autor:
Anastasios Tsoungos, Violeta Pemaj, Aleksandra Slavko, John Kapolos, Marina Papadelli, Konstantinos Papadimitriou
Publikováno v:
Foods, Vol 12, Iss 20, p 3783 (2023)
Table olives are often the result of fermentation, a process where microorganisms transform raw materials into the final product. The microbial community can significantly impact the organoleptic characteristics and safety of table olives, and it is
Externí odkaz:
https://doaj.org/article/e9fb9ae4fc1547f282c33ac805e55d83
Publikováno v:
Beverages, Vol 9, Iss 3, p 57 (2023)
Beverages have been part of human nutrition for millennia [...]
Externí odkaz:
https://doaj.org/article/35fe6d3c9cdd43369f8d635a5787fbc5
Autor:
Ioannis G. Stathas, Anastasios C. Sakellaridis, Marina Papadelli, John Kapolos, Konstantinos Papadimitriou, George J. Stathas
Publikováno v:
Foods, Vol 12, Iss 10, p 2046 (2023)
In this review article, we focus on the effects of insect pests on the quality of stored cereals and legume grains. The changes in the amino-acid content, the quality of proteins, carbohydrates, and lipids, and the technological characteristics of th
Externí odkaz:
https://doaj.org/article/c44ee0bea0e94633984a3d7ea5e1a066
Publikováno v:
Fermentation, Vol 8, Iss 3, p 135 (2022)
The aim of the present study was to investigate the feasibly of using traditional milk kefir grains for the production of water kefir-like beverages and assess the changes in the physicochemical characteristics and the microbial populations of the fe
Externí odkaz:
https://doaj.org/article/2f010394311742b89129ef016982c9b3
Autor:
Maria K. Syrokou, Marina Papadelli, Ioanna Ntaikou, Spiros Paramithiotis, Eleftherios H. Drosinos
Publikováno v:
Beverages, Vol 5, Iss 4, p 61 (2019)
Background: The aim of the present study was to assess the microecosystem composition of three different fruit kefir grains used for the fermentation of apple juice (NAJ), cherry juice (SCN), and a solution of sugary water, enriched with plums (BSS).
Externí odkaz:
https://doaj.org/article/4367a53ab6c14661b6222124745fabb0
Publikováno v:
Advances in nutrition (Bethesda, Md.). 13(6)
Dietary assessment can be crucial for the overall well-being of humans and, at least in some instances, for the prevention and management of chronic, life-threatening diseases. Recall and manual record-keeping methods for food-intake monitoring are a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1845f174b45c9184cfa6777451312445
https://pubmed.ncbi.nlm.nih.gov/35803496
https://pubmed.ncbi.nlm.nih.gov/35803496
Autor:
Bart Devreese, Voula Alexandraki, Effie Tsakalidou, Maria Kazou, Marina Georgalaki, Eleni Mavrogonatou, Rania Anastasiou, Konstantinos Papadimitriou, Marina Papadelli, Georgia Zoumpopoulou, Dimitris Kletsas, Gonzalez Van Driessche, Eugenia Manolopoulou
Publikováno v:
International Dairy Journal. 75:10-21
The technological and probiotic potential of lactic acid bacteria isolated from artisanal Greek yoghurt and fermented milks were evaluated. Fifty-three strains were identified by rep-PCR and 16S rDNA sequencing to belong to different Lactobacillus or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f406f52f06c79fc9f86fe50e5653801e
https://doi.org/10.1016/j.idairyj.2017.07.003
https://doi.org/10.1016/j.idairyj.2017.07.003
Autor:
Eleni Pardali, Spiros Paramithiotis, Marina Papadelli, Eleftherios H. Drosinos, Marios Mataragas
Publikováno v:
Current microbiology. 76(7)
The aim of the present study was to assess the transcription of the plnE/F, plnN, plnG, plnD and plnI genes during lactic acid fermentation of radish (Raphanus sativus) roots by Lactobacillus plantarum strain LQC 740 at 20 and 30 °C. At both tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39834204121500e8c5fa7fa94c22c434
https://pubmed.ncbi.nlm.nih.gov/31119361
https://pubmed.ncbi.nlm.nih.gov/31119361
Autor:
Eugenia Manolopoulou, Konstantinos Papadimitriou, Marina Papadelli, Voula Alexandraki, Effie Tsakalidou, Georgia Zoumpopoulou, Dimitris Kletsas, Eleni Mavrogonatou, Rania Anastasiou, Marina Georgalaki, Maria Kazou, Alexandra Tzouvanou
Publikováno v:
Probiotics and antimicrobial proteins. 10(2)
The increased consumers' interest on the positive role of food in wellbeing and health underscores the need to determine new probiotic microorganisms. Triggered by the fact that artisanal food products can be a valuable source of novel probiotic stra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5251ac23742cbbdeb0b1a3babd3f6944
https://pubmed.ncbi.nlm.nih.gov/28762193
https://pubmed.ncbi.nlm.nih.gov/28762193