Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Panoraia Bousdouni"'
Publikováno v:
Gastrointestinal Disorders, Vol 4, Iss 1, Pp 30-48 (2022)
Functional gastrointestinal disorders (FGIDs), such as irritable bowel syndrome, functional constipation, and functional dyspepsia, have had a high prevalence over the past few years. Recent evidence suggests that functional foods and bioactive compo
Externí odkaz:
https://doaj.org/article/7a9bfdcf82f14db7ba4eef0c4b4c8aea
Autor:
Chrysoula Kaloteraki, Panoraia Bousdouni, Kalliopi Almpounioti, Camille Ouzaid, Olga Papagianni, Fotini Sfikti, Elina Dimitsa, Dimitra Tsami, Anastasia Grammatiki Sarivasilleiou, Haralabos C. Karantonis, Dimitrios Skalkos, Aikaterini Kandyliari, Antonios E. Koutelidakis
Publikováno v:
Applied Sciences, Vol 13, Iss 15, p 8876 (2023)
Nowadays, there is a high demand in many industrial countries for healthy foods and sustainable products and so to explore innovative food technologies, such as fortification with bioactive compounds such as antioxidants and polyphenols, that may be
Externí odkaz:
https://doaj.org/article/b7fabdb32c0344d29381ce56c091b60a
Autor:
Aikaterini Kandyliari, Panagiota Potsaki, Panoraia Bousdouni, Chrysoula Kaloteraki, Martha Christofilea, Kalliopi Almpounioti, Andreani Moutsou, Chistodoulos K. Fasoulis, Leandros V. Polychronis, Vasileios K. Gkalpinos, Andreas G. Tzakos, Antonios E. Koutelidakis
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 500 (2023)
In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream che
Externí odkaz:
https://doaj.org/article/579c13b0693f460ba4766fe915a9cced
Autor:
Chrysoula Kaloteraki, Kalliopi Almpounioti, Panagiota Potsaki, Panoraia Bousdouni, Aikaterini Kandyliari, Antonios E. Koutelidakis
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 43 (2021)
Functional foods are considered beneficial to human health due to their high nutritional values. Currently, there is development in research to identify natural functional food sources high in bioactive compounds, such as antioxidants and polyphenols
Externí odkaz:
https://doaj.org/article/3eee06279a7b4b94b3998512f6f54fca
Autor:
Panagiota Potsaki, Aikaterini Kandyliari, Andreani Moutsou, Chrysoula Kaloteraki, Panoraia Bousdouni, Antonios Koutelidakis
Publikováno v:
Public Health and Toxicology. 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a9970d96925e90644c11944d3ded2c1
https://doi.org/10.18332/pht/149660
https://doi.org/10.18332/pht/149660