Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Stella A. Ordoudi"'
Autor:
Stella A. Ordoudi, Maria Z. Tsimidou
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 3, Pp 236-251 (2024)
Aim: Saffron, a precious spice deriving from the emblematic Crocus sativus L. cultivation, is a traditional product with high socio-economic and cultural value in Greece, especially in the region of Western Macedonia where the Protected Designation o
Externí odkaz:
https://doaj.org/article/54f605498f5c44d5aa5df80888c34544
Publikováno v:
Molecules, Vol 28, Iss 1, p 337 (2023)
Fourier-Transform mid-infrared (FTIR) spectroscopy offers a strong candidate screening tool for rapid, non-destructive and early detection of unauthorized virgin olive oil blends with other edible oils. Potential applications to the official anti-fra
Externí odkaz:
https://doaj.org/article/4c64407630e24114ba58cd7bafe26ae2
Autor:
Georgios A. Papadopoulos, Styliani Lioliopoulou, Stella A. Ordoudi, Ilias Giannenas, Veerle Van Hoeck, Dany Morisset, Georgios Arsenos, Paschalis Fortomaris, Fani T. Mantzouridou
Publikováno v:
Foods, Vol 11, Iss 15, p 2209 (2022)
Wheat is rich in non-starch polysaccharides (NSP) and their degradation in poultry diets is promoted by exogenous carbohydrases. The objective here was to evaluate the effect of adding an intrinsically thermostable xylanase on wheat-based diets for l
Externí odkaz:
https://doaj.org/article/348c03e7f52540d4a0836142bde4645c
Autor:
Stella A. Ordoudi, Maria Papapostolou, Nikolaos Nenadis, Fani Th. Mantzouridou, Maria Z. Tsimidou
Publikováno v:
Foods, Vol 11, Iss 5, p 752 (2022)
Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusi
Externí odkaz:
https://doaj.org/article/d2530cc5f2f94d3791e3fde39a43543c
Autor:
Maria Z. Tsimidou, Stella A. Ordoudi, Fani Th. Mantzouridou, Nikolaos Nenadis, Tamara Stelzl, Michael Rychlik, Nastasia Belc, Claudia Zoani
Publikováno v:
Foods, Vol 11, Iss 4, p 599 (2022)
The pan-European distributed Research Infrastructure for Promoting Metrology in Food and Nutrition (METROFOOD-RI) has evolved in the frame of the European Strategy Forum on Research Infrastructures (ESFRI) to promote high-quality metrology services a
Externí odkaz:
https://doaj.org/article/218d18392e1d4bbc88dfeba0dec78c27
Publikováno v:
Foods, Vol 10, Iss 11, p 2650 (2021)
In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the Diospyros Kaki “J
Externí odkaz:
https://doaj.org/article/3fb438d5610c4b6db68bb788685464b1
Publikováno v:
Molecules, Vol 25, Iss 3, p 583 (2020)
The last years, non-targeted fingerprinting by Fourier-transform infrared (FT-IR) spectroscopy has gained popularity as an alternative to classical gas chromatography (GC)-based methods because it may allow fast, green, non-destructive and cost-effec
Externí odkaz:
https://doaj.org/article/0384f8cf97fd441b8ded2f89e645b445
Publikováno v:
Molecules, Vol 20, Iss 10, Pp 17760-17774 (2015)
The present study aims to examine whether and to what extent the bioaccessibility of the major saffron apocarotenoids, namely crocetin sugar esters (CRTSEs), is affected by the presence of strong water-soluble antioxidants, ingredients of the herbs f
Externí odkaz:
https://doaj.org/article/7ddc02ba0c4d4426a94100d7ff938881
Autor:
Stella A. Ordoudi, Fani Mantzouridou, Eleni Daftsiou, Christine Malo, Efimia Hatzidimitriou, Nikolaos Nenadis, Maria Z. Tsimidou
Publikováno v:
Journal of Functional Foods, Vol 8, Iss , Pp 161-168 (2014)
In this study, a two-stage process, alcoholic and acetic acid fermentation was applied for the first time to fresh pomegranate juice to examine its effect on the phenolic content together with the antioxidant activity of the fermented product(s). The
Externí odkaz:
https://doaj.org/article/b4a39004a22d42138fd3d2d9138f0a21
Publikováno v:
Recycling, Vol 3, Iss 1, Pp 9-0 (2018)
The inedible part (stones, husks, kernels, seeds) of the tree fruits that are currently processed in various regions of Greece constitutes a huge portion of the fruit processing solid waste that remains underexploited. In this review, the existing sc
Externí odkaz:
https://doaj.org/article/3bad215f55e743b88a341196efb97d0b