Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Spyros Didos"'
Autor:
Stergios Melios, Elissavet Ninou, Maria Irakli, Nektaria Tsivelika, Iosif Sistanis, Fokion Papathanasiou, Spyros Didos, Kyriaki Zinoviadou, Haralabos Christos Karantonis, Anagnostis Argiriou, Ioannis Mylonas
Publikováno v:
Agriculture, Vol 14, Iss 2, p 328 (2024)
In this study, the influence of genotype (G), environment (E), and their interaction (G × E) on the content of total free phenolic compounds (TPC) and the antioxidant capacity (AC) was investigated, using sixteen durum wheat genotypes cultivated und
Externí odkaz:
https://doaj.org/article/3880e573a1a042289b7f0742b8710674
Autor:
Niki Mougiou, Spyros Didos, Konstantina Tsotsouli, Despoina Dafni Avgoustaki, Anagnostis Argiriou
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 10 (2023)
Vertical Farms (VFs) are controlled indoor growing systems that maximize crop production and land-use efficiency. The major disadvantage of VFs is the high energy demand for lighting, making it necessary to adopt light conditions that offer desirable
Externí odkaz:
https://doaj.org/article/c195169d080441048b9905d3a222a05c
Autor:
Niki Mougiou, Spyros Didos, Ioanna Bouzouka, Athina Theodorakopoulou, Michael Kornaros, Ioannis Mylonas, Anagnostis Argiriou
Publikováno v:
Agronomy, Vol 13, Iss 11, p 2703 (2023)
Research has highlighted the nutritional benefits of ancient grains, especially emmer (Triticum turgidum ssp. dicoccum) and einkorn (Triticum monococcum), compared to modern varieties of common and durum wheat, focusing on their higher levels of anti
Externí odkaz:
https://doaj.org/article/54d3499da4db46d9800650088aff523e
Autor:
Niki Mougiou, Antiopi Tsoureki, Spyros Didos, Ioanna Bouzouka, Sofia Michailidou, Anagnostis Argiriou
Publikováno v:
Foods, Vol 12, Iss 7, p 1527 (2023)
Analysis of table olives microbiome using next-generation sequencing has enriched the available information about the microbial community composition of this popular fermented food. In this study, 16S and 18S rRNA sequencing was performed on table ol
Externí odkaz:
https://doaj.org/article/dd3c27a341d9446eaef5a346e08d52d3
Autor:
Styliani Dimitra Papagianeli, Anna Psaroulaki, Konstantinos Koutsoumanis, Zafeiro Aspridou, Dimosthenis Chochlakis, Spyros Didos
Publikováno v:
Water research. 190
A predictive mathematical model describing the effect of temperature on the inactivation of Legionella pneumophila in water was developed. Thermal inactivation of L. pneumophila was monitored under isothermal conditions (51 - 61°C). A primary log-li