Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Potsaki P"'
Autor:
Alexios Vardakas, Aris E. Giannakas, Maria Dimitrakouda, Amarildo Ndreka, Christiana Chaintari, George Iordanidis, Nikolaos Vaggeli, Tarsizia Angelari, Kalliopi Almpounioti, Panagiota Potsaki, Olga Papagianni, Dimitrios Skondras, Ioannis K. Karabagias, Antonios E. Koutelidakis, Nikolaos D. Andritsos
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6525 (2024)
There is an increased demand for healthy foods by the consumer nowadays, while at the same time, circular bio-economy and sustainability in food production represent top priority issues for the food industry. In this context, purslane, a highly nutri
Externí odkaz:
https://doaj.org/article/f77aed639f064cf1842191fb48129b9c
Autor:
Ioanna Gkitsaki, Panagiota Potsaki, Ioanna Dimou, Zoi Laskari, Antonios Koutelidakis, Efstathios Giaouris
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24446- (2024)
Greek yogurt is a fermented dairy product of high nutritional value that can be used as a matrix for the delivery of probiotics. The aim of this study was to develop a new probiotic Greek sheep yogurt with upgraded quality and functional characterist
Externí odkaz:
https://doaj.org/article/d071d7bbc1454173a6c5cc555f77c5fc
Autor:
Despina Chatziharalambous, Chrysoula Kaloteraki, Panagiota Potsaki, Olga Papagianni, Konstantinos Giannoutsos, Danai I. Koukoumaki, Dimitris Sarris, Konstantinos Gkatzionis, Antonios E. Koutelidakis
Publikováno v:
Oxygen, Vol 3, Iss 2, Pp 256-273 (2023)
Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes such as lupine and chickpea are rich in bioactive compounds; theref
Externí odkaz:
https://doaj.org/article/fd7a64739cb54b7e88486db3a8b2ea08
Autor:
Despina Chatziharalambous, Olga Papagianni, Panagiota Potsaki, Kalliopi Almpounioti, Antonios E. Koutelidakis
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4591 (2024)
Background: Grape seed polyphenol bioactivity is linked to reduced risk of metabolic syndrome, type 2 diabetes, obesity, and coronary heart disease development. Furthermore, regular consumption of β-glucan is associated with decreased lipidemic and
Externí odkaz:
https://doaj.org/article/b270daee56ef40e89073f40b8ac9bb5b
Akademický článek
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Akademický článek
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Autor:
Olga Papagianni, Chrysoula Kaloteraki, Aikaterini Kandyliari, Panagiota Potsaki, Panorea Bousdouni, Kalliopi Almpounioti, Camille Ouzaid, Anna-Kyriaki Mavrou, Vasiliki Panteli, Thomas Loukas, Athanasios Magkoutis, Dimitrios Skalkos, Haralabos C. Karantonis, Antonios E. Koutelidakis
Publikováno v:
Applied Sciences, Vol 13, Iss 15, p 8574 (2023)
Olive oil, as the main source of polyphenols in the Mediterranean diet pattern, is mentioned to show remarkable postprandial bioactivity, contributing to the reduction of cardiometabolic risk factors. In recent years, the consumption of refined olive
Externí odkaz:
https://doaj.org/article/d8c78e5f51fd4c8ea6979a4fa64182dc
Akademický článek
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Autor:
Olga Papagianni, Angeliki Voutsa, Olga Katira, Panagiota Potsaki, Kalliopi Almpounioti, Konstantina Tzitziri, Dimitrios Skalkos, Antonios E. Koutelidakis
Publikováno v:
Life, Vol 13, Iss 4, p 923 (2023)
Several Mediterranean traditional cheeses may present a beneficial effect on postprandial metabolic and inflammatory modulation due to the presence of bioactive components. The objective of the present preliminary nutritional intervention was the inv
Externí odkaz:
https://doaj.org/article/a47ba3fb157d45c2a9b8533d111ff29b
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