Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Sofia Loupassaki"'
Autor:
Amalia Alygizou, Spyros Grigorakis, Panagiota Gotsiou, Sofia Loupassaki, Antony C. Calokerinos
Publikováno v:
Journal of Analytical Methods in Chemistry, Vol 2021 (2021)
The aim of the present study is to quantify hydrogen peroxide, generated from various types of honey produced in Crete, as a potent antimicrobial agent, and establish any correlation with their physicochemical parameters. The basic physicochemical pa
Externí odkaz:
https://doaj.org/article/5038ee7de52740009a393b3659b37522
Publikováno v:
ChemEngineering, Vol 6, Iss 3, p 35 (2022)
This study was focused on the simultaneous organosolv treatment/extraction of waste orange peels (WOP) for the effective recovery of polyphenolic antioxidants. The treatments were performed with aqueous glycerol mixtures, which were acidified either
Externí odkaz:
https://doaj.org/article/8237d6340031408aaed4b66d0ab54f5c
Autor:
Hamida Akli, Spyros Grigorakis, Abdessamie Kellil, Sofia Loupassaki, Dimitris P. Makris, Antony Calokerinos, Abderrahmane Mati, Nikos Lydakis-Simantiris
Publikováno v:
Applied Sciences, Vol 12, Iss 2, p 831 (2022)
The extraction of phenolic compounds from olive leaves was optimized using three glycerol-based deep eutectic solvents (DESs) with lysine, proline, and arginine. A three-level Box–Behnken design was used to examine the influence of the liquid/solid
Externí odkaz:
https://doaj.org/article/220f19d2cd614eb89ce8db0df334bed9
Publikováno v:
Pharmaceutical Biology, Vol 55, Iss 1, Pp 596-602 (2017)
Context: The fruit of Lycium barbarum L. (Solanaceae), known as goji berry, has been exploited for a long time in traditional Chinese medicine. In recent decades, it has received much attention as one of the trendiest functional foods with a wide arr
Externí odkaz:
https://doaj.org/article/a87caf92752946cfa29b43579305aee8
Publikováno v:
Applied Sciences, Vol 11, Iss 6, p 2579 (2021)
Quercetin (Qt) is a natural flavonoid of high biological significance, and it occurs in a wide variety of plant foods. Although its oxidation by various means has been extensively studied, its behavior with regard to thermal treatments remains a chal
Externí odkaz:
https://doaj.org/article/6deb8ed615414b20999e8ee3f0f676db
Autor:
Aikaterini Koutsaviti, Samer Toutoungy, Rouba Saliba, Sofia Loupassaki, Olga Tzakou, Vassilios Roussis, Efstathia Ioannou
Publikováno v:
Foods, Vol 10, Iss 1, p 142 (2021)
The antioxidant activity of the essential oils, as well as of the organic and hydroethanolic extracts, of the fresh needles of 54 pine taxa was evaluated using the peroxy-oxalate and luminol chemiluminescence assays. Among all evaluated essential oil
Externí odkaz:
https://doaj.org/article/ec9f316157504f3989313cafee8d3ea6
Publikováno v:
Applied Sciences, Vol 10, Iss 6, p 2010 (2020)
The purpose of this study was to evaluate comparatively the polyphenolic content and the antioxidant activity of selected regional red and white wine varieties, produced in the Republic of North Macedonia. The polyphenolic content was evaluated by me
Externí odkaz:
https://doaj.org/article/a9ad07d69fd54bc9abaad7f09b5f3d42
Autor:
Maritina Kesente, Eleni Kavetsou, Marina Roussaki, Slim Blidi, Sofia Loupassaki, Sofia Chanioti, Paraskevi Siamandoura, Chrisoula Stamatogianni, Eleni Philippou, Constantine Papaspyrides, Stamatina Vouyiouka, Anastasia Detsi
Publikováno v:
Bioengineering, Vol 4, Iss 3, p 75 (2017)
The aim of the current work was to encapsulate olive leaves extract in biodegradable poly(lactic acid) nanoparticles, characterize the nanoparticles and define the experimental parameters that affect the encapsulation procedure. Moreover, the loaded
Externí odkaz:
https://doaj.org/article/68f46ccd672d4603ae93a7c48774b7de
Autor:
Margarita Kotronia, Eleni Kavetsou, Sofia Loupassaki, Stefanos Kikionis, Stamatina Vouyiouka, Anastasia Detsi
Publikováno v:
Bioengineering, Vol 4, Iss 3, p 74 (2017)
The aim of the present work was to study the encapsulation of Origanum onites L. essential oil (oregano EO) in β-cyclodextrin (β-CD) inclusion complexes (ICs), using the co-precipitation method. The formed β-CD–oregano EO ICs were characterized
Externí odkaz:
https://doaj.org/article/8348225a609b40ea85e754d36e5c1815
Autor:
Abdelaziz Adjali, Antonella Rosaria Nefeli Pontillo, Eleni Kavetsou, Annita Katopodi, Andromachi Tzani, Spyros Grigorakis, Sofia Loupassaki, Anastasia Detsi
Publikováno v:
Micro; Volume 2; Issue 1; Pages: 212-224
The encapsulation of clove essential oil (CEO) in hydroxypropyl-β-cyclodextrin (HP-β-CD) and the subsequent incorporation of the inclusion complex in an elastic chitosan film in order to achieve a controlled release profile of the volatile CEO are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5aa4dc81a6c784860f8e2856ce0deb6
https://doi.org/10.3390/micro2010014
https://doi.org/10.3390/micro2010014