A5020740798- Bee Products Chemical Analysis
- Insect and Pesticide Research
- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Maritime and Coastal Archaeology
- Marine and environmental studies
- Food Quality and Safety Studies
- Meat and Animal Product Quality
- Geology and Paleoclimatology Research
- Essential Oils and Antimicrobial Activity
- Healthcare and Venom Research
National and Kapodistrian University of Athens
2011-2025
Xinomavro wine is one of the most renowned Greek varieties, primarily produced in Nothern Greece. The Amynteo and Naoussa regions are included PDO zones where differences terroir evident. These occur due to several factors, such as soil conditions cultivated vineyards, temperature, altitude, climatic variations. In this study, 22 wines from Naoussa, with an identical vinification procedure, were analyzed using UHPLC‐TIMS‐QTOF‐MS reverse phase chromatography negative ionization mode. aim was...
Honey is a highly consumed commodity due to its potential health benefits upon certain consumption, resulting in high market price. This fact indicates the need protect honey from fraudulent acts by delivering comprehensive analytical methodologies. In this study, targeted, suspect and non-targeted metabolomic workflows were applied identify botanical origin markers of Greek honey. Blossom samples (n = 62) unifloral fir 10), oak 24), pine 39) thyme 34) honeys analyzed using an...
The determination of volatile compounds is essential for the chemical characterisation honey's aroma and its correlation to sensory profile botanical origin. present study describes development, optimization validation a new, simple reliable method in honey using headspace solid-phase microextraction combined with gas chromatography/mass spectrometry (HS-SPME-GC-MS). SPME conditions showed that ratio honey: water (2:1) incubation temperature (60 °C) are most critical parameters. Gas...