Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Marinos Xagoraris"'
Autor:
Panagiota Kyriaki Revelou, Spyridon J. Konteles, Anthimia Batrinou, Marinos Xagoraris, Petros A. Tarantilis, Irini F. Strati
Publikováno v:
Foods, Vol 13, Iss 19, p 3164 (2024)
The flavoring of olive oils with aromatic plants is commonly used to enrich the oils with aromatic and antioxidant compounds. Origanum majorana L. was applied as a flavoring agent for extra virgin olive oil (EVOO), at concentrations of 20 g L−1 and
Externí odkaz:
https://doaj.org/article/8e3fcfd978a54c438c60d551d3e740e5
Autor:
Panagiota-Kyriaki Revelou, Eleni Kougianou, Marinos Xagoraris, Haralambos Evangelaras, George K. Papadopoulos, Charalabos D. Kanakis, Irini F. Strati, Christos S. Pappas, Petros A. Tarantilis
Publikováno v:
Compounds, Vol 3, Iss 1, Pp 233-243 (2023)
Saffron is a spice derived from the flower of Crocus sativus used as a flavoring and coloring agent in the food industry which also possesses medicinal properties. In the current study, the optimum Solid Phase Extraction (SPE) conditions for separati
Externí odkaz:
https://doaj.org/article/65235e8d346d4d0894f346378d945348
Autor:
Marinos Xagoraris, Panagiota-Kyriaki Revelou, Eleftherios Alissandrakis, Petros A. Tarantilis, Christos S. Pappas
Publikováno v:
Encyclopedia, Vol 1, Iss 4, Pp 1322-1333 (2021)
Honey is a functional, honeybee product with a useful role in human nutrition and several health benefits. Greece is a Mediterranean region with several types of monofloral honey. Today, Greek honey has acquired an important position in national and
Externí odkaz:
https://doaj.org/article/75a51f04656144d88f1d519f97088832
Autor:
Sofia Karanikolopoulou, Panagiota-Kyriaki Revelou, Marinos Xagoraris, Maroula G. Kokotou, Violetta Constantinou-Kokotou
Publikováno v:
Analytica, Vol 2, Iss 4, Pp 93-120 (2021)
Cruciferous vegetables are characterized by the presence of sulfur-containing secondary plant metabolites known as glucosinolates (GLS). The consumption of cruciferous vegetables such as broccoli, cabbage, rocket salad, and cauliflower has been relat
Externí odkaz:
https://doaj.org/article/bcc34f88038d49ab820a5fa4754d2368
Autor:
Marinos Xagoraris, Panagiota-Kyriaki Revelou, Nikos Arvanitis, Marianthi Basalekou, Christos S. Pappas, Petros A. Tarantilis
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 815-820 (2021)
White wine is among the most widely consumed alcoholic beverages. Varietal discrimination of wines has received increasing attention. Today's consumers require a sense of authenticity and are deterred by falsehood or misrepresentation in product mark
Externí odkaz:
https://doaj.org/article/6252574833e64b8bb7d34328345df22e
Autor:
Panagiota-Kyriaki Revelou, Marinos Xagoraris, Eleftherios Alissandrakis, Christos S. Pappas, Petros A. Tarantilis
Publikováno v:
Biology and Life Sciences Forum, Vol 18, Iss 1, p 58 (2022)
4(5)-Methylimidazole (4(5)-MEI) can be formed during the caramelization procedure and the Maillard reaction and has been classified as possibly carcinogenic to humans. Data concerning the formation of 4(5)-MEI by the reaction between amino acids and
Externí odkaz:
https://doaj.org/article/d083311344d7497086d7382e8d1c7c42
Autor:
Panagiota-Kyriaki Revelou, Spyridoula Mouzoula, Marinos Xagoraris, Haralambos Evangelaras, George K. Papadopoulos, Christos S. Pappas, Petros A. Tarantilis
Publikováno v:
Separations, Vol 9, Iss 2, p 48 (2022)
Safranal is the main aroma component of saffron stigmas. It is also a great antioxidant with known pharmacological properties and is a potent indicator for the grading and authentication of saffron. In this study, the optimum extraction conditions of
Externí odkaz:
https://doaj.org/article/8b983d9ac7114c85afe53cd8c7ff80a2
Autor:
Panagiota-Kyriaki Revelou, Marinos Xagoraris, Eleftherios Alissandrakis, Christos S. Pappas, Petros A. Tarantilis
Publikováno v:
Chemosensors, Vol 9, Iss 11, p 322 (2021)
4(5)-Methylimidazole (4(5)MEI) is a product of the Maillard reaction between sugars and amino acids, which occurs during the thermal processing of foods. This compound is also found in foods with caramel colorants additives. Due to its prevalence in
Externí odkaz:
https://doaj.org/article/4dd99d1a27084b5b9fca76ec3aa56b8d
Autor:
Marinos Xagoraris, Foteini Chrysoulaki, Panagiota-Kyriaki Revelou, Eleftherios Alissandrakis, Petros A. Tarantilis, Christos S. Pappas
Publikováno v:
Foods, Vol 10, Iss 10, p 2487 (2021)
For long heather honey has been a special variety due to its unique organoleptic characteristics. This study aimed to characterize and optimize the isolation of the dominant volatile fraction of Greek autumn heather honey using solid-phase microextra
Externí odkaz:
https://doaj.org/article/401a4c8dcfcb4b689c0768174803fea3
Autor:
Nefeli Sofia Sotiropoulou, Marinos Xagoraris, Panagiota Kyriaki Revelou, Eleftheria Kaparakou, Charalabos Kanakis, Christos Pappas, Petros Tarantilis
Publikováno v:
Foods, Vol 10, Iss 7, p 1671 (2021)
The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic techniques applied to honey for the determination of botanical and geographical origin and detection of adulteration. Based on the volatile profile of honey a
Externí odkaz:
https://doaj.org/article/a2fdf009075749dbb437dc9e469207d8