A5068860187- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Probiotics and Fermented Foods
- Edible Oils Quality and Analysis
- Spectroscopy and Chemometric Analyses
- Protein Hydrolysis and Bioactive Peptides
- Culinary Culture and Tourism
- Fermentation and Sensory Analysis
- COVID-19 Pandemic Impacts
- Plant biochemistry and biosynthesis
- Nanocomposite Films for Food Packaging
- Plant Physiology and Cultivation Studies
- Marine and environmental studies
- Advanced Chemical Sensor Technologies
- Wine Industry and Tourism
- Horticultural and Viticultural Research
- COVID-19 and Mental Health
- Sensory Analysis and Statistical Methods
- Postharvest Quality and Shelf Life Management
- Food Waste Reduction and Sustainability
- Entrepreneurship Studies and Influences
- Food Quality and Safety Studies
- Organic Food and Agriculture
- Food composition and properties
University of Ioannina
2015-2024
Centre for Research and Technology Hellas
2024
University of the Aegean
2017-2021
Etelä-Karjalan sosiaali ja terveyspiiri
2019
The publication of this article is supported by the Open Access Publishing Fund International Association for Knowledge on Invasive Alien Species (INVASIVESNET; www.invasivesnet.org). Stelios Katsanevakis, Maria Sini and Konstantinos Tsirintanis were Hellenic Foundation Research Innovation (H.F.R.I.) under “First Call H.F.R.I. Projects to support Faculty members Researchers procurement high-cost research equipment grant” (Project Number: HFRI-FM17-1597). Enalia Physis acknowledges Pantelis...
Volatile compound (VC) analysis and fatty acids (FA) composition in combination with statistical [Multivariate Analysis of Variance/Linear Discriminant (MANOVA/LDA)] were used for the differentiation extra virgin olive oils (EVOO) according to cultivar. A total 104 oil samples from six Greek cultivars collected during harvesting period 2012–2013. Fifty‐six VC identified semi‐quantified by Head Space‐Solid Phase Microextraction‐Gas Chromatography/Mass Spectrometry (HS‐SPME‐GC/MS). FA was...
In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat (SDB) were prepared. The physico-chemical, microbiological, sensory properties of breads monitored as a function storage time (T = 25 °C). As expected, titratable acidity (TA) values SDB higher than those YLB. aroma profile was similar to that YLB, including classes compounds such alcohols, aldehydes, ketones, esters, organic acids, terpenes, sulfur compounds; however, concentrations between two different....
Traditional foods (TFs) have a significant impact on the society and economy of areas where they are produced. The COVID-19 crisis, with restrictions daily living, is expected to cause long-term influence peoples’ lives worldwide. This paper investigates consumers’ attitude perception TFs northwest Greece in order assess possible pandemic toward consumption this kind food. A questionnaire survey self-response was carried out fall 2020 sample 510 participants through Google platform. To...
4-hydroxybenzoic acid (4-HBA) is an aromatic compound with high chemical stability, being extensively used in food, pharmaceutical and cosmetic industries therefore widely distributed various environments. Bioremediation constitutes the most sustainable approach for removal of 4-hydroxybenzoate its derivatives (parabens) from polluted Pseudarthrobacter phenanthrenivorans Sphe3, a strain capable degrading several compounds, able to grow on 4-HBA as sole carbon energy source. Here, attempt...
Consumers’ constant search for high-quality and safe products, with the least possible preservatives additives, as well extended shelf life, has led industries to research develop alternative forms of food preservation packaging. The purpose this was study effect natural antimicrobials and, in particular, essential oils ginger (Zingiber Officinale Roscoe) rosemary (Rosmarinus officinalis L.) on strengthening whey protein films’ properties. Whey isolate (WPI) films, alone incorporated (WPI +...
The purpose of this study was to determine the profile volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow goat milk, using three different, commercially available starter cultures, presence or absence probiotic bacteria correlate organoleptic evaluation results obtained a consumer acceptability method. extraction carried out by solid phase micro-extraction; separation analysis gas chromatography-mass spectrometry. Variations among different classes (i.e.,...
We are already more than year away from the pandemic period, followed by a within global economic crisis and war in Ukraine, with marks changes caused all parameters of life becoming clear now including food choice motives citizens worldwide. In this study we investigate to college students Greece 10 key namely health, convenience, sensory, appeal, nutritional quality, moral concerns, weight control, mood stress, familiarity, price, shopping frequency behavior. A self-response questionnaire...
The use of edible and biodegradable films coatings as active packaging for cheese has recently attracted great attention it meets the concept sustainability ensures safety. Spirulina is a rich source high-added-value biocompounds, which could be used functional ingredients. In present study, spirulina was added in different concentrations (0.5; 1; 2; 4% w/w) to produced from whey protein concentrate-based solutions. were characterized according their optical parameters (color); they studied...
Abstract Seventy‐four monovarietal olive oil samples belonging to the Koroneiki cultivar were collected from four selected oil‐producing regions of Greece (Messinia, Lakonia, Irakleio and Etoloakarnania), during two harvesting periods (2012/2013 2013/2014) at stage full maturation (maturation index 5–6). Determination volatile compounds (VC), fatty acid (FA) composition, total phenolic content (TPC) color parameters was carried out in an effort classify according geographical origin, while...
We are entering a new, unprecedented global economic and social era following the COVID-19 pandemic, in which there will be opportunities threats for goods services provided. Traditional foods (TFs) could have their chances new food chain developed, as long they become of choice consumers future. This paper investigates consumers’ trust Greek TFs, northwest order to assess potential consumption economy. Trust was tested using variables safety, healthiness, sustainability, authenticity taste,...
The present study focused on the possibility of differentiating fresh-unprocessed orange juice according to botanical origin (variety), based use conventional physico-chemical parameters, flavonoids, and volatile compounds, in combination with chemometrics. For this purpose, oranges from seven different varieties were collected during harvest years 2013−2014 2014−2015 central southern Greece. parameters that determined included: electrical conductivity, acidity, pH, total soluble solids....
Abstract The main objective of the present study was to determine effect distillation technique: (i) fractional column (FCD), (ii) copper alembic (CAD), and (iii) home (HD) on aroma profile distilled spirit “tsipouro”. Volatile compounds were identified semi-quantified in all above fractions for comparison purposes using Solid Phase Micro-extraction–Gas chromatography/Mass Spectrometry (SPME–GC/MS). Τhe richest ( p < 0.05) distillate volatile that FCD, with a total concentration 768.38...
Fruits from wild forest trees and shrubs represent a natural source of antioxidants against oxidative stress growing market for novel minor crops. This study presents multifaceted approach which sets the basis sustainable agronomic exploitation selected Greek native germplasm four traditional but neglected underutilized fruit shrubs, namely Amelanchier ovalis Medik., Cornus mas L., Rosa canina Sambucus nigra L. The studied plant species are traditionally used in ethnobotany currently...
Abstract The present study comprises the second part of an ongoing focusing on olive oil from five less well‐known Greek cultivars for three which there are no data available in literature regarding their chemical composition. A total 74 samples were collected during harvesting periods 2012–2013 and 2013–2014. Headspace‐solid phase microextraction was applied to determine volatile profile. Fifty‐six compounds identified semi‐quantified by CG–MS. Furthermore, fatty acid composition,...
The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, sensory attributes were monitored over an 18-day storage period. Microbiological data indicated that along with most efficient among treatments in reducing populations bacteria by 3.2 log cfu/g day 6 (p < 0.05). pH values varied between 6.04 6.21, while thiobarbituric...
In the present study, volatile compound analysis of olive oil samples belonging to ten Greek cultivars was carried out. A total 167 collected from two consecutive harvest years were analyzed by Head Space-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS). Volatile data combined with chemometric methods (Multivariate Analysis Variance (MANOVA) and Linear Discriminant (LDA)) aim not only differentiate oils but also identify characteristic compounds that would...
Dogroses belong to a taxonomically difficult genus and family represent important phytogenetic resources associated with high ornamental, pharmaceutical-cosmetic nutritional values, thus suggesting potentially exploitation merit. Triggered by these prospects, wild-growing Rosa canina populations of Greece were selected for investigation evaluation their potential integrated domestication. We collected ripe rosehips from Greek native (samples seven genotypes) phytochemical analysis (total...