Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Voula Alexandraki"'
Autor:
Konstantinos Papadimitriou, Rania Anastasiou, Marina Georgalaki, Rimi Bounenni, Argiro Paximadaki, Christina Charmpi, Voula Alexandraki, Maria Kazou, Effie Tsakalidou
Publikováno v:
Microorganisms, Vol 10, Iss 5, p 1073 (2022)
Feta is the most renowned protected designation of origin (PDO) white brined cheese produced in Greece. The fine organoleptic characteristics and the quality of Feta rely on, among other factors, its overall microbial ecosystem. In this study, we emp
Externí odkaz:
https://doaj.org/article/84bcfac33bfd4f9f8fba14bc84f6a28a
Autor:
Voula Alexandraki, Maria Kazou, Jochen Blom, Bruno Pot, Konstantinos Papadimitriou, Effie Tsakalidou
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Streptococcus thermophilus is a major starter for the dairy industry with great economic importance. In this study we analyzed 23 fully sequenced genomes of S. thermophilus to highlight novel aspects of the evolution, biology and technological proper
Externí odkaz:
https://doaj.org/article/3c9f92ad7c1b40d0bc4ce09b6439d60e
Publikováno v:
Data in Brief, Vol 25, Iss , Pp - (2019)
Lactobacillus delbrueckii subsp. lactis is employed in the production of various types of cheese. Here, we report the complete genome sequence of L. lactis ACA-DC 178 isolated from Greek Kasseri cheese. The chromosome of ACA-DC 178 contains 2,050,316
Externí odkaz:
https://doaj.org/article/3904af43607f478da220aa8808399aea
Autor:
Maria Kazou, Voula Alexandraki, Jochen Blom, Bruno Pot, Effie Tsakalidou, Konstantinos Papadimitriou
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Lactobacillus acidipiscis belongs to the Lactobacillus salivarius clade and it is found in a variety of fermented foods. Strain ACA-DC 1533 was isolated from traditional Greek Kopanisti cheese and among the available L. acidipiscis genomes it is the
Externí odkaz:
https://doaj.org/article/a2db478eac334326939aac7b7378d864
Autor:
Voula Alexandraki, Effie Tsakalidou, Marina Georgalaki, Maria D. Chatzidaki, Elpida Gad, Vassiliki Papadimitriou, Aristotelis Xenakis, Fani Balkiza, S. Avramiotis, Konstantinos Papadimitriou
Publikováno v:
Food Chemistry. 278:415-423
During the last years, the food industry is working on the replacement of high energy methodologies with more sustainable techniques for the encapsulation of natural preservatives, in order to enhance their effectiveness as food additives. In the pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e73348f1a490eeb124e54a073e59c3a1
https://doi.org/10.1016/j.foodchem.2018.11.078
https://doi.org/10.1016/j.foodchem.2018.11.078
Autor:
Bruno Pot, Maria Kazou, Voula Alexandraki, Effie Tsakalidou, Konstantinos Papadimitriou, Jochen Blom
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 10 (2019)
Frontiers in Microbiology, Vol 10 (2019)
Streptococcus thermophilus is a major starter for the dairy industry with great economic importance. In this study we analyzed 23 fully sequenced genomes of S. thermophilus to highlight novel aspects of the evolution, biology and technological proper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b733c4a5e5219497d9c19fe6fe7b8d58
https://doi.org/10.3389/fmicb.2019.02916
https://doi.org/10.3389/fmicb.2019.02916
Autor:
Voula Alexandraki, Georgia Zoumpopoulou, Effie Tsakalidou, Konstantinos Papadimitriou, Myro Ioannou, Athanasia Antoniou, Rania Anastasiou, Ekaterini Moschopoulou
Publikováno v:
International Dairy Journal. 123:105177
Limosilactobacillus fermentum ACA-DC 179, a strain with well documented probiotic properties, was included in Greek traditional Kaimaki ice cream produced using two different types of milk, namely plain and lactose-free cow milk. L. fermentum survive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c471251254b01dbaa819ace50213fb91
https://doi.org/10.1016/j.idairyj.2021.105177
https://doi.org/10.1016/j.idairyj.2021.105177
Autor:
Bart Devreese, Voula Alexandraki, Effie Tsakalidou, Maria Kazou, Marina Georgalaki, Eleni Mavrogonatou, Rania Anastasiou, Konstantinos Papadimitriou, Marina Papadelli, Georgia Zoumpopoulou, Dimitris Kletsas, Gonzalez Van Driessche, Eugenia Manolopoulou
Publikováno v:
International Dairy Journal. 75:10-21
The technological and probiotic potential of lactic acid bacteria isolated from artisanal Greek yoghurt and fermented milks were evaluated. Fifty-three strains were identified by rep-PCR and 16S rDNA sequencing to belong to different Lactobacillus or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f406f52f06c79fc9f86fe50e5653801e
https://doi.org/10.1016/j.idairyj.2017.07.003
https://doi.org/10.1016/j.idairyj.2017.07.003
Autor:
Angeliki Angelopoulou, Marina Georgalaki, Rania Anastasiou, Konstantinos Papadimitriou, Eugenia Manolopoulou, Voula Alexandraki, Effie Tsakalidou
Publikováno v:
International Dairy Journal. 66:135-139
Probiotic Feta cheese was produced using Propionibacterium freudenreichii subsp. shermanii as an adjunct since it has been shown to induce apoptosis of colon cancer cells in vitro and in vivo through the production of propionate and acetate. Microbio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2249b5fbb58587ca0f82352d3c4a873
https://doi.org/10.1016/j.idairyj.2016.11.011
https://doi.org/10.1016/j.idairyj.2016.11.011
Autor:
Voula Alexandraki, Dimitrios A. Anagnostopoulos, Rania Anastasiou, Carmen Ancín-Azpilicueta, Marija Banovic, Sudhanshu S. Behera, Barbara Bigliardi, Giancarlo Colelli, Charis M. Galanakis, Filippo Garini, Marina Georgalaki, Attila Gere, Anneke Geyzen, Luis Guerrero, Nerea Jiménez-Moreno, Maria Kazou, Devendra Kumar, Pavan Kumar, Frédéric Leroy, O.P. Malav, Nitin Mehta, Howard Moskowitz, Konstantinos Papadimitriou, Dalma Radványi, Ramesh C. Ray, Machiel J. Reinders, Wouter Ryckbosch, P. Saranraj, Peter Scholliers, Özge Seçmeler, Cristina Sola-Larrañaga, Antonio Stasi, Nelleke Teughels, Effie Tsakalidou, Dimitrios Tsaltas, Pramila Umaraw, Akhilesh K. Verma, Georgia Zoumpopoulou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5abcdabdc04acd81c99d4a8ed5d0dc4d
https://doi.org/10.1016/b978-0-12-814887-7.00016-2
https://doi.org/10.1016/b978-0-12-814887-7.00016-2