Lista de obras -

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

scientific article published on 06 June 2011

Bioactivity of Epigallocatechin Gallate Nanoemulsions Evaluated in Mice Model.

artículo científico publicado en 2017

Characterization of the essential oil volatiles of Satureja thymbra and Satureja parnassica: influence of harvesting time and antimicrobial activity

artículo científico publicado en 2006

Corrigendum to "Production of wax esters via microbial oil synthesis from food industry waste, by-product streams" [Bioresour. Technol. 245 (2017) 274-282]

scientific article published on 31 October 2017

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.

artículo científico publicado en 2016

Extraction of Phenolic Compounds from Palm Oil Processing Residues and Their Application as Antioxidants

scientific article published on 01 March 2019

Gas Chromatography-Mass Spectrometry-Based Metabolite Profiling for the Assessment of Freshness in Gilthead Sea Bream (Sparus aurata)

scientific article published on 09 April 2020

Investigation of Anthocyanins Stability from Pomegranate Juice (Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process

artículo científico publicado en 2019

Investigation of the antioxidant behavior of air- and freeze-dried aromatic plant materials in relation to their phenolic content and vegetative cycle.

artículo científico publicado en 2008

Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling.

artículo científico publicado en 2002

Lipid production and characterization by Mortierella (Umbelopsis) isabellina cultivated on lignocellulosic sugars

artículo científico publicado en 2017

Low-temperature brewing using yeast immobilized on dried figs.

artículo científico publicado en 2002

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions.

artículo científico publicado en 2014

Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain

scientific article published on 07 May 2020

Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products

scientific article published on 14 February 2020

Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives

artículo científico publicado en 2013

Production of wax esters via microbial oil synthesis from food industry waste and by-product streams

artículo científico publicado en 2017

Red wine making by immobilized cells and influence on volatile composition.

artículo científico publicado en 2004

Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile During Storage of Sterile Pork Meat Using GC/MS and Data Analytics

scientific article published on 14 May 2020

The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

scientific article published on 30 September 2014

Variation of the chemical profile and antioxidant behavior of Rosmarinus officinalis L. and Salvia fruticosa Miller grown in Greece.

artículo científico publicado en 2008

Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition

artículo científico publicado en 2020

Volatile Compounds of Wines Produced by Cells Immobilized on Grape Skins ⬇️

artículo científico publicado el 7 de mayo de 2003

Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging

artículo científico publicado en 2020

Lista de obras de

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

Bioactivity of Epigallocatechin Gallate Nanoemulsions Evaluated in Mice Model.

Characterization of the essential oil volatiles of Satureja thymbra and Satureja parnassica: influence of harvesting time and antimicrobial activity

Corrigendum to "Production of wax esters via microbial oil synthesis from food industry waste, by-product streams" [Bioresour. Technol. 245 (2017) 274-282]

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.

Extraction of Phenolic Compounds from Palm Oil Processing Residues and Their Application as Antioxidants

Gas Chromatography-Mass Spectrometry-Based Metabolite Profiling for the Assessment of Freshness in Gilthead Sea Bream (Sparus aurata)

Investigation of Anthocyanins Stability from Pomegranate Juice (Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process

Investigation of the antioxidant behavior of air- and freeze-dried aromatic plant materials in relation to their phenolic content and vegetative cycle.

Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling.

Lipid production and characterization by Mortierella (Umbelopsis) isabellina cultivated on lignocellulosic sugars

Low-temperature brewing using yeast immobilized on dried figs.

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions.

Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain

Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products

Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives

Production of wax esters via microbial oil synthesis from food industry waste and by-product streams

Red wine making by immobilized cells and influence on volatile composition.

Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile During Storage of Sterile Pork Meat Using GC/MS and Data Analytics

The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

Variation of the chemical profile and antioxidant behavior of Rosmarinus officinalis L. and Salvia fruticosa Miller grown in Greece.

Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition

Volatile Compounds of Wines Produced by Cells Immobilized on Grape Skins ⬇️

Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging