Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Vasiliki Stasinou"'
Autor:
Spiros Paramithiotis, Vasiliki Stasinou, Aikaterini Tzamourani, Yorgos Kotseridis, Maria Dimopoulou
Publikováno v:
Fermentation, Vol 8, Iss 10, p 521 (2022)
There are two main fermentations associated with the vinification process. Alcoholic fermentation (AF), which is conducted by yeasts and malolactic fermentation (MLF), which takes place as a result of the metabolic activity of lactic acid bacteria (L
Externí odkaz:
https://doaj.org/article/76b544ecdabb4be889dac0b71db59d11
Publikováno v:
Ψυχολογία: το Περιοδικό της Ελληνικής Ψυχολογικής Εταιρείας, Vol 25, Iss 1 (2020)
Children’s and adolescents’ psychosocial adjustment has been studied in relation to various factors at an individual and system level aiming at identifying the variables that contribute, as protective factors, to the promotion of their social and
Externí odkaz:
https://doaj.org/article/046731f965c249d69c9886f2e97e1fc6
Publikováno v:
School Psychology International. 39:606-624
The aim of the study is to explore the way Greek junior high school students perceive school climate as a protective factor against the adversities due to the ongoing economic recession. The randomly selected sample consisted of 746 students from jun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22797b8a92c5b5706339c1389357f054
https://doi.org/10.1177/0143034318803666
https://doi.org/10.1177/0143034318803666
Publikováno v:
Food Control. 127:108121
Chilling is a common food preservation practice applied overwhelmingly in the domestic environment through refrigerator use. Nevertheless, the hygiene conditions and temperatures prevailing in household refrigerators are often inappropriate. Moreover
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddd907b4ba0856eb1ba3c2d782386732
https://doi.org/10.1016/j.foodcont.2021.108121
https://doi.org/10.1016/j.foodcont.2021.108121
Autor:
Constantina Liakou, Costas Stamatis, Ioanna Galara, Katerina A. Moutou, Nikos Argyrakoulis, Vassilis Godosopoulos, Constantina A. Sarri, Mathaios Kolovos, Zissis Mamuris, Vasiliki Stasinou
Publikováno v:
Food Research International. 69:151-155
In this study, analysis of 348 food products was performed based on a universal 16S rDNA marker. The purpose was to check whether the content of the product in particular species listed on the label corresponded with the actual composition of the pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b682a2f47bb3b7ea0bd3558215b273c4
https://doi.org/10.1016/j.foodres.2014.12.033
https://doi.org/10.1016/j.foodres.2014.12.033