Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Vassiliki Kyrana"'
Autor:
Maria C. Giannakourou, Natalia Stavropoulou, Theofania Tsironi, Vladimiros Lougovois, Vassiliki Kyrana, Spyros J. Konteles, Vassilia J. Sinanoglou
Publikováno v:
Aquaculture and Fisheries, Vol 8, Iss 4, Pp 393-402 (2023)
Fresh fish, and especially fatty species, are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface. The implementation of a variety of “mild hurdles” may significantly decrease the rates o
Externí odkaz:
https://doaj.org/article/53717b7a35b94331bc93177930e5424a
Autor:
Maria C. Giannakourou, Stylianos Poulis, Spyridon J. Konteles, Akrivi Dipla, Vladimiros P. Lougovois, Vassiliki Kyrana, Charalampos Proestos, Vassilia J. Sinanoglou
Publikováno v:
Molecules, Vol 26, Iss 9, p 2727 (2021)
The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic so
Externí odkaz:
https://doaj.org/article/910c016d51c54f718a3a1d5908ebb938
Autor:
Vassiliki Kyrana, Natalia Stavropoulou, Spyros Konteles, Theofania Tsironi, Maria C. Giannakourou, Vladimiros Lougovois, Vassilia J Sinanoglou
Publikováno v:
Aquaculture and Fisheries. 8:393-402
Fresh fish, and especially fatty species, are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface. The implementation of a variety of “mild hurdles” may significantly decrease the rates o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57bdd7617b42e8f14bb649e728699467
https://doi.org/10.1016/j.aaf.2020.10.003
https://doi.org/10.1016/j.aaf.2020.10.003
Autor:
Vassilia J Sinanoglou, Maria C. Giannakourou, Akrivi Dipla, Stylianos Poulis, Charalampos Proestos, Vassiliki Kyrana, Vladimiros Lougovois, Spyridon J Konteles
Publikováno v:
Molecules, Vol 26, Iss 2727, p 2727 (2021)
Molecules
Volume 26
Issue 9
Molecules
Volume 26
Issue 9
The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d647b9c1a93e1cb3f497aac59c309c55
https://doi.org/10.3390/molecules26092727
https://doi.org/10.3390/molecules26092727
Autor:
Vassiliki Kyrana, Constantine Tzogias, Vladimiros Lougovois, Constantine Sflomos, Dimitra Houhoula, John Tsaknis, Meropi Kouzilou
Publikováno v:
Journal of Food Research. 6:34
A gold nanoparticle (AuNP) probe strategy for testing meat authenticity was developed, which relies on the colorimetric differentiation of a particular DNA sequence, due to the differential aggregation profiles exhibited by the AuNPs in the presence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f61f3caeb8d15a7b01b0a44ac951aee0
https://doi.org/10.5539/jfr.v6n4p34
https://doi.org/10.5539/jfr.v6n4p34