ΤΜΗΜΑ ΕΠΙΣΤΗΜΗΣ ΚΑΙ ΤΕΧΝΟΛΟΓΙΑΣ ΤΡΟΦΙΜΩΝ

Δημοσιεύσεις

Scopus

EXPORT DATE: 13 April 2024

2024

Sereti, F., Alexandri, M., Papadaki, A., Papapostolou, H., & Kopsahelis, N. Carotenoids production by Rhodosporidium paludigenum yeasts: characterization of chemical composition, antioxidant and antimicrobial properties. (2024). Journal of Biotechnology, 386, 52-63.
Sereti, F., Alexandri, M., Papadaki, A., Papapostolou, H., & Kopsahelis, N. Natural lycopene and β-carotene synthesis by Rhodosporidium kratochvilovae yeasts: Sustainable production, chemical characterization and antioxidative properties. (2024). Food Bioscience, 57, 103425.
Papadaki, A., Lappa, I. K., Manikas, A. C., Carbone, M. G. P., Natsia, A., Kachrimanidou, V., & Kopsahelis, N. Grafting bacterial cellulose nanowhiskers into whey protein/essential oil film composites: Effect on structure, essential oil release and antibacterial properties of films. (2024). Food Hydrocolloids, 147, 109374.
Lappa, I. K., Natsia, A., Alimpoumpa, D., Stylianopoulou, E., Prapa, I., Tegopoulos, K., Pavlatou, C., Skavdis, G., Papadaki, A., Kopsahelis, N. Novel Probiotic Candidates in Artisanal Feta-Type Kefalonian Cheese: Unveiling a Still-Undisclosed Biodiversity. (2024). Probiotics and Antimicrobial Proteins, 1-19.
Fardet, A., Gold, S., Delgado, A., Kopsahelis, N., Kachrimanidou, V., Kaur, L., Galli, F. Rock, E. How can food processing achieve food and nutrition security? (2024). Sustainable Development, 1-14.
Gerakis, A., Frangos, A., Haldas, X., Katsalirou, E., & Samaras, Y. Distribution and conservation status of subsp.(Rech. f.) Greuter & Burdet. (2024). Hacquetia, 23(1), 137-144.
Panitsa, A., Petsi, T., Kanellaki, M., Koutinas, A. A., & Kandylis, P. Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content. (2024). Food Technology and Biotechnology, 62(1), 119-126.
Bontzolis, C. D., Dimitrellou, D., Plioni, I., Kandylis, P., Soupioni, M., Koutinas, A. A., & Kanellaki, M. Effect of solvents on aniseed aerial plant extraction using soxhlet and ultrasound methods, regarding antimicrobial activity and total phenolic content. (2024). Food Chemistry Advances, 4, 100609.

2023

Papadaki, A., Alexandri, M., Kachrimanidou, V., Tzora, P., & Kopsahelis, N. Enhancing hydrophobic and antioxidant properties of whey protein films through the inclusion of oil and oleogel sourced from spent coffee grounds. (2023). Sustainable Chemistry and Pharmacy, 36, 101293.
Papapostolou, H., Kachrimanidou, V., Alexandri, M., Plessas, S., Papadaki, A., & Kopsahelis, N.. Natural Carotenoids: Recent Advances on Separation from Microbial Biomass and Methods of Analysis. (2023). Antioxidants, 12(5), 1030.
Plessas, S., Mantzourani, I., Alexopoulos, A., Alexandri, M., Kopsahelis, N., Adamopoulou, V., & Bekatorou, A. Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic Lactiplantibacillus plantarum plantarum and Pomegranate Juice. (2023). Antioxidants, 12(5), 1113.
Sereti, F., Papadaki, A., Alexandri, M., Kachrimanidou, V., & Kopsahelis, N. Exploring the potential of novel kratochvilovae red yeasts towards the sustainable synthesis of natural carotenoids. (2023). Sustainable Chemistry and Pharmacy, 31, 100927.
Kachrimanidou, V., Alexandri, M., Papapostolou, H., Papadaki, A., & Kopsahelis, N. Valorization of Grape Pomace for Trametes versicolor Mycelial Mass and Polysaccharides Production. (2023). Sustainability, 15(20), 15080.
Kachrimanidou, V., Papadaki, A., Alexandri, M., Poulios, V., Gonou-Zagou, Z., & Kopsahelis, N. Sepedonium and Phellinus sp. Novel Isolates: Growth Pattern and Production of Polysaccharide-Protein Complexes on Conventional and Grape Pomace Substrates. (2023). Waste and Biomass Valorization, 1-12.
Kachrimanidou, V., Papadaki, A., Papapostolou, H., Alexandri, M., Gonou-Zagou, Z., & Kopsahelis, N. Ganoderma lucidum Mycelia Mass and Bioactive Compounds Production through Grape Pomace and Cheese Whey Valorization. (2023). Molecules, 28(17), 6331.
Kachrimanidou, V., Alexandri, M., Alimpoumpa, D., Lappa, I., Papadaki, A., Kopsahelis, N. (2023). Biosurfactants Production by LAB and Emerging Applications. In: Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering, Ed: Montet, D., Ray, R.C., Paramithiotis, S., De Carvalho Azevedo, V.A. Elsevier, p.p. 335-366. ISBN: 978-032391930-2, 978-032391929-6
Kokkinomagoulos, E., & Kandylis, P. Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision. (2023). Reviews in Environmental Science and Bio/Technology, 22(3), 739-773.
Drosos, A., Dima, A., Kandylis, P., Petsi, T., Nigam, P. S., Koutinas, A. A., & Kanellaki, M. Bacterial Nanocellulose‐Based Composite Biocatalysts for Starch‐to‐Bioethanol Valorization under Simultaneous Saccharification and Fermentation. (2023). Starch‐Stärke, 2300044.
Plioni, I., Kalogeropoulou, A., Dimitrellou, D., Kandylis, P., Nigam, P. S., Kanellaki, M., & Koutinas, A. A. Ethanol from cellulose and cellobiose of woody-substrates in a single stage of 3-combined-bioprocesses employing a non-GM yeast cell-factory. (2023). Biocatalysis and Agricultural Biotechnology, 50, 102733.
Kakouri, E., Trigas, P., Daferera, D., Skotti, E., Tarantilis, P. A., & Kanakis, C. Chemical Characterization and Antioxidant Activity of Nine Hypericum Species from Greece. (2023). Antioxidants, 12(4), 899.
Kaparakou, E. H., Daferera, D., Kanakis, C. D., Skotti, E., Kokotou, M. G., & Tarantilis, P. A. Chemical composition of the essential oils of three popular Sideritis species cultivated in Greece using GC-MS analysis. (2023). Biomolecules, 13(7), 1157.
Rountou, E., K. Taplidis, G. Georgakoudis, D. Georgiou, A. Kyriakoudi, I. Mourtzinos, E. P. Kalogianni, C. Giotis, and C. Ritzoulis. "Emulsifiers from Yellow Split Peas. (2023). Food Biophysics18(1): 23-31.
Moustakas, A. K., Nguyen, H., James, E. A., & Papadopoulos, G. K. Autoimmune susceptible HLA class II motifs facilitate the presentation of modified neo-epitopes to potentially autoreactive T cells. (2023). Cellular Immunology, 104729.
Sclavounos, Athanasios, Petros Roussos, Sotiria Milla, Panagiotis Kostas, Yiannis Samaras, Carlo Pozzi, Johiruddin Molla, Annapurna Chitikineni, Rajeev K. Varshney, and Andreas Voloudakis. Genetic diversity of fig (Ficus carica) germplasm from the Mediterranean basin as revealed by SSR markers. (2023). Genetic Resources and Crop Evolution70 (50): 1395-1406.

2022

Kachrimanidou, V., Alexandri, M., Nascimento, M.F., Alimpoumpa, D., Torres Faria, N., Papadaki, A., Castelo Ferreira, F., Kopsahelis, N. Lactobacilli and Moesziomyces Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry (2022) Fermentation, 8 (10), art. no. 517DOI: 10.3390/fermentation8100517
Alexandri, M., Kachrimanidou, V., Papapostolou, H., Papadaki, A., Kopsahelis, N. Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products (2022) Foods, 11 (18), art. no. 2796 DOI: 10.3390/foods11182796
Lappa, I.K., Kachrimanidou, V., Alexandri, M., Papadaki, A., Kopsahelis, N. Novel Probiotic/Bacterial Cellulose Biocatalyst for the Development of Functional Dairy Beverage (2022) Foods, 11 (17), art. no. 2586. DOI: 10.3390/foods11172586
Papadaki, A., Manikas, A.C., Papazoglou, E., Kachrimanidou, V., Lappa, I., Galiotis, C., Mandala, I., Kopsahelis, N. Whey protein films reinforced with bacterial cellulose nanowhiskers: Improving edible film properties via a circular economy approach. (2022) Food Chemistry, 385, art. no. 132604. DOI: 10.1016/j.foodchem.2022.132604
Papadaki, A., Lappa, I.K., Kachrimanidou, V., Gonou-Zagou, Z., Kopsahelis, N. Trametes versicolor as a Natural Source of Bioactive Compounds for the Production of Whey Protein Films with Functional Properties: A Holistic Approach to Valorize Cheese Whey. (2022) Waste and Biomass Valorization, 13 (9), pp. 3989-3998. DOI: 10.1007/s12649-022-01874-y
Papadaki, A., Kachrimanidou, V., K. Lappa, I., Andriotis, H., Eriotou, E., Mandala, I., Kopsahelis, N. Tuning the physical and functional properties of whey protein edible films: Effect of pH and inclusion of antioxidants from spent coffee grounds. (2022) Sustainable Chemistry and Pharmacy, 27, art. no. 100700. DOI: 10.1016/j.scp.2022.100700
Asimakopoulou, E., Giotis, C., Andreadis, I.I., Fatouros, D.G., Ritzoulis, C. Stability and rheology of plant-derived hydrocolloid–mucin mixtures (2022) Journal of Texture Studies, 53 (4), pp. 558-562. DOI: 10.1111/jtxs.12694
Bontzolis, C., Plioni, I., Dimitrellou, D., Boura, K., Kanellaki, M., Nigam, P.S., Koutinas, A. Isolation of antimicrobial compounds from aniseed and techno-economic feasibility report for industrial-scale application (2022) International Journal of Food Science and Technology, 57 (8), pp. 5155-5163. DOI: 10.1111/ijfs.15824
Rountou, E., Taplidis, K., Georgakoudis, G., Georgiou, D., Kyriakoudi, A., Mourtzinos, I., Kalogianni, E.P., Giotis, C., Ritzoulis, C. Emulsifiers from Yellow Split Peas (2022) Food Biophysics. DOI: 10.1007/s11483-022-09757-4
Ntanos, E., Tsafouros, A., Denaxa, N.-K., Kosta, A., Bouchagier, P., Roussos, P.A. Mitigation of High Solar Irradiance and Heat Stress in Kiwifruit during Summer via the Use of Alleviating Products with Different Modes of Action—Part 1 Effects on Leaf Physiology and Biochemistry (2022) Agriculture (Switzerland), 12 (12), art. no. 2121. DOI: 10.3390/agriculture12122121
Roussos, P.A., Tsafouros, A., Ntanos, E., Denaxa, N.-K., Kosta, A., Bouchagier, P. Could black anti-hail net have an extra role as an amelioration agent against heat stress in kiwifruit? (2022) Journal of Berry Research, 12 (1), pp. 131-147. DOI: 10.3233/JBR-211512
Amina, B., Kirkin, C., Chatterjee, R., Elmaliklis, I.-N., Narasimha Rao, G.M., Skotti, E., Xagoraris, M., Datta, J., Ratnasekera, D., Iqbal, M.A., EL Sabagh, A., Koutelidakis, A.E. Mediterranean Fruits and Berries with Bioactive and Toxic Components. A Review (2022) Current Topics in Nutraceutical Research, 20 (1), pp. 113-128. DOI: 10.37290/ctnr2641-452X.20:113-128
Alexandri, M., Hübner, D., Schneider, R., Fröhling, A., Venus, J. Towards efficient production of highly optically pure D-lactic acid from lignocellulosic hydrolysates using newly isolated lactic acid bacteria (2022) New Biotechnology, 72, pp. 1-10. DOI: 10.1016/j.nbt.2022.08.003
Kachrimanidou, V., Alimpoumpa, D., Papadaki, A., Lappa, I., Alexopoulos, K., Kopsahelis, N. Cheese whey utilization for biosurfactant production: evaluation of bioprocessing strategies using novel Lactobacillus strains (2022) Biomass Conversion and Biorefinery, 12 (10), pp. 4621-4635. DOI: 10.1007/s13399-022-02767-9
Muñoz-Labrador, A., Lebrón-Aguilar, R., Quintanilla-López, J.E., Galindo-Iranzo, P., Azcarate, S.M., Kolida, S., Kachrimanidou, V., Garcia-Cañas, V., Methven, L., Rastall, R.A., Javier Moreno, F.J., Hernandez-Hernandez, O. Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides (2022) Journal of Agricultural and Food Chemistry, 70 (29), pp. 9048-9056. DOI: 10.1021/acs.jafc.2c01363
Lappa, I.K., Terpou, A., Bosnea, L.A., Papadaki, A. Lactic acid bacteria and biogenic amines in food: Biological importance and human health (2022) Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects, pp. 181-194. DOI: 10.1016/B978-0-323-89875-1.00010-9
Tsouko, E., Papadaki, A., Carmona-Cabello, M., Dorado, M.P., Freire, D.M.G., Papanikolaou, S., Koutinas, A.A. Bioconversion of Agro-Residues into Microbial Oil-Based Oleochemicals Employing Packed Bed Bioreactorn(2022) Sustainability (Switzerland), 14 (21), art. no. 14135. DOI: 10.3390/su142114135
Plioni, I., Kalogeropoulou, A., Dimitrellou, D., Kandylis, P., Kanellaki, M., Nigam, P.S., Koutinas, A.A. Effect of cellulose crystallinity modification by starch gel treatment for improvement in ethanol fermentation rate by non-GM yeast cell factories (2022) Bioprocess and Biosystems Engineering, 45 (4), pp. 783-790. DOI: 10.1007/s00449-022-02706-y
Kalogeropoulou, A., Plioni, I., Dimitrellou, D., Soupioni, M., Nigam, P.S., Kanellaki, M., Koutinas, A.A. Biosynthesis of fuel-grade ethanol from cellobiose by a cell-factory of non-GMO Saccharomyces cerevisiae/starch-gel-cellulase (2022) Fuel, 313, art. no. 122986. DOI: 10.1016/j.fuel.2021.122986
Nelios, G., Santarmaki, V., Pavlatou, C., Dimitrellou, D., Kourkoutas, Y. New Wild-Type Lacticaseibacillus rhamnosus Strains as Candidates to Manage Type 1 Diabetes (2022) Microorganisms, 10 (2), art. no. 272. DOI: 10.3390/microorganisms10020272
Zhao, L.P., Skyler, J., Papadopoulos, G.K., Pugliese, A., Najera, J.A., Bondinas, G.P., Moustakas, A.K., Wang, R., Pyo, C.-W., Nelson, W.C., Geraghty, D.E., Lernmark, Å. Association of HLA-DQ Heterodimer Residues 18b and b57 With Progression From Islet Autoimmunity to Diabetes in the Diabetes Prevention Trial–Type 1, (2022) Diabetes Care, 45 (7), pp. 1610-1620. DOI: 10.2337/dc21-1628
Olga, S., Tsolou, A., Sakantani, E., Milla, S., Kallinikou, E., Fragopoulou, E., & Samaras, Y. Quality characteristics, polyphenol profile and antioxidant capacity in red, rosé and white monovarietal wines from Ionian Islands of Greece. (2022). Acta Scientiarum Polonorum Technologia Alimentaria, 21(4), 343-357.
Tsasi, Gerasimia, Gerasimos Danalatos, Ekaterina-Michaela Tomou, Eleni Sakadani, Mihalis Bethanis, Aristides Kolokouris, Yiannis Samaras, Ana Ćirić, Marina Sokoviċ, and Helen Skaltsa. Chemical composition and antimicrobial activity of the essential oil of Abies cephalonica Loudon from Mount Ainos (Kefalonia, Greece). (2022). Journal of Essential Oil Research34(2): 143-147.

2021

Kalaboki, I., Koulougliotis, D., Kleisiari, D., Melliou, E., Magiatis, P., Kampioti, A., Eriotou, E., Destouni, A. A study on the clustering of extra virgin olive oils extracted from cultivars growing in four ionian islands (Greece) by multivariate analysis of their phenolic profile, antioxidant activity and genetic markers. (2021) Foods, 10 (12), art. no. 3009. DOI: 10.3390/foods10123009
Kachrimanidou, V., Papadaki, A., Lappa, I., Papastergiou, S., Kleisiari, D., Kopsahelis, N. Biosurfactant Production from Lactobacilli: an Insight on the Interpretation of Prevailing Assessment Methods. (2021) Applied Biochemistry and Biotechnology, DOI: 10.1007/s12010-021-03686-7
Lappa, I.K., Kachrimanidou, V., Papadaki, A., Stamatiou, A., Ladakis, D., Eriotou, E., Kopsahelis, N. A comprehensive bioprocessing approach to foster cheese whey valorization: On-site β-galactosidase secretion for lactose hydrolysis and sequential bacterial cellulose production. (2021) Fermentation, 7 (3), art. no. 184, DOI: 10.3390/fermentation7030184
Eriotou, E., Karabagias, I.K., Maina, S., Koulougliotis, D., Kopsahelis, N. Geographical origin discrimination of “Ntopia” olive oil cultivar from Ionian islands using volatile compounds analysis and computational statistics. (2021) European Food Research and Technology, 247 (12), pp. 3083-3098. DOI: 10.1007/s00217-021-03863-2
Kandylis, P., Dimitrellou, D., Gousi, M., Kordouli, E., Kanellaki, M. Effect of immobilization support and fermentation temperature on beer and fermented milk aroma profiles. (2021) Beverages, 7 (3), art. no. 47, DOI: 10.3390/beverages7030047
Kandylis, P., Dimitrellou, D., Moschakis, T. Recent applications of grapes and their derivatives in dairy products. (2021) Trends in Food Science and Technology, 114, pp. 696-711. DOI: 10.1016/j.tifs.2021.05.029
Xagoraris, M., Oikonomou, I., Daferera, D., Kanakis, C., Lappa, I.K., Giotis, C., Pappas, C.S., Tarantilis, P.A., Skotti, E. Quality evaluation of winery by-products from ionian islands grape varieties in the concept of circular bioeconomy. (2021) Sustainability (Switzerland), 13 (10), art. no. 5454, DOI: 10.3390/su13105454
Koliastasi, A., Kompothekra, V., Giotis, C., Moustakas, A.K., Skotti, E.P., Gerakis, A., Kalogianni, E.P., Petridis, D., Ritzoulis, C. Extraction of surface-active polymers from the compost of olive processing waste. (2021) Journal of Food Process Engineering, DOI: 10.1111/jfpe.13799
Zhao, L.P., Papadopoulos, G.K., Moustakas, A.K., Bondinas, G.P., Carlsson, A., Larsson, H.E., Ludvigsson, J., Marcus, C., Persson, M., Samuelsson, U., Wang, R., Pyo, C.-W., Geraghty, D.E., Lernmark, Å. Nine residues in HLA-DQ molecules determine with susceptibility and resistance to type 1 diabetes among young children in Sweden. (2021) Scientific Reports, 11 (1), art. no. 8821, DOI: 10.1038/s41598-021-86229-8
Zhao, L.P., Papadopoulos, G.K., Lybrand, T.P., Moustakas, A.K., Bondinas, G.P., Carlsson, A., Larsson, H.E., Ludvigsson, J., Marcus, C., Persson, M., Samuelsson, U., Wang, R., Pyo, C.-W., Nelson, W.C., Geraghty, D.E., Rich, S.S., Lernmark, Å., The KAG motif of HLA-DRB1 (β71, β74, β86) predicts seroconversion and development of type 1 diabetes. (2021) EBioMedicine, 69, art. no. 103431, DOI: 10.1016/j.ebiom.2021.103431
Kachrimanidou, V., Vlysidis, A., Kopsahelis, N., Kookos, I.K. Increasing the volumetric productivity of fermentative ethanol production using a fed-batch vacuferm process. (2021) Biomass Conversion and Biorefinery, 11 (2), pp. 673-680. DOI: 10.1007/s13399-020-00673-6
Kachrimanidou, V., Ioannidou, S.M., Ladakis, D., Papapostolou, H., Kopsahelis, N., Koutinas, A.A., Kookos, I.K. Techno-economic evaluation and life-cycle assessment of poly(3-hydroxybutyrate) production within a biorefinery concept using sunflower-based biodiesel industry by-products (2021) Bioresource Technology, 326, art. no. 124711. DOI: 10.1016/j.biortech.2021.124711
Papadaki, A., Kachrimanidou, V., Lappa, I.K., Eriotou, E., Sidirokastritis, N., Kampioti, A., Kopsahelis, N. Mediterranean raisins/currants as traditional superfoods: Processing, health benefits, food applications and future trends within the bio‐economy era. (2021) Applied Sciences (Switzerland), 11 (4), art. no. 1605, pp. 1-22. DOI: 10.3390/app11041605
Tsouko, E., Papadaki, A., Papanikolaou, S., Danezis, G.P., Georgiou, C.A., Freire, D.M.G., Koutinas, A. Enzymatic production of isopropyl and 2-ethylhexyl esters using γ-linolenic acid rich fungal oil produced from spent sulphite liquor. (2021) Biochemical Engineering Journal, 169, art. no. 107956. DOI: 10.1016/j.bej.2021.107956
Carmona-Cabello, M., García, I.L., Papadaki, A., Tsouko, E., Koutinas, A., Dorado, M.P. Biodiesel production using microbial lipids derived from food waste discarded by catering services. (2021) Bioresource Technology, 323, art. no. 124597. DOI: 10.1016/j.biortech.2020.124597
Villegas-Méndez, M.Á., Papadaki, A., Pateraki, C., Balagurusamy, N., Montañez, J., Koutinas, A.A., Morales-Oyervides, L. Fed-batch bioprocess development for astaxanthin production by Xanthophyllomyces dendrorhous based on the utilization of Prosopis sp. pods extract. (2021) Biochemical Engineering Journal, 166, art. no. 107844. DOI: 10.1016/j.bej.2020.107844
Dimitrellou, D., Kandylis, P., Kokkinomagoulos, E., Hatzikamari, M., Bekatorou, A. Emmer-based beverage fortified with fruit juices. (2021) Applied Sciences (Switzerland), 11 (7), art. no. 3116. DOI: 10.3390/app11073116
Kandylis, P., Bekatorou, A., Dimitrellou, D., Plioni, I., Giannopoulou, K. Health promoting properties of cereal vinegars.(2021) Foods, 10 (2), art. no. 344, pp. 1-30. DOI: 10.3390/foods10020344
Kaparakou, E.H., Kanakis, C.D., Gerogianni, M., Maniati, M., Vekrellis, K., Skotti, E., Tarantilis, P.A. Quantitative determination of aloin, antioxidant activity, and toxicity of Aloe vera leaf gel products from Greece. (2021) Journal of the Science of Food and Agriculture, 101 (2), pp. 414-423. DOI: 10.1002/jsfa.10650
Voutos, Y., Godsil, N., Sotiropoulou, A., Mylonas, P., Bouchagier, P., Exarchos, T., Martinis, A., Kabassi, K. Capturing and Evaluating the Effects of the Expansive Species Ailanthus altissima on Agro-Ecosystems on the Ionian Islands (2021) Engineering Proceedings, 9 (1), art. no. 19. DOI: 10.3390/engproc2021009019
Lappa, I.K., Gantzias, C., Manolopoulou, E., De Brandt, E., Aerts, M., Vandamme, P., Tsakalidou, E., Georgalaki, M. MALDI-TOF MS insight into the biodiversity of Staka, the artisanal Cretan soured cream (2021) International Dairy Journal, 116, art. no. 104969. DOI: 10.1016/j.idairyj.2020.104969

2020

Lappa, I.K., Kachrimanidou, V., Pateraki, C., Koulougliotis, D., Eriotou, E., Kopsahelis, N. Indigenous yeasts: emerging trends and challenges in winemaking. (2020) Current Opinion in Food Science, 32, pp. 133-143. DOI: 10.1016/j.cofs.2020.04.004
Tsouko, E., Papadaki, A., Papapostolou, H., Ladakis, D., Natsia, A., Koutinas, A., Kampioti, A., Eriotou, E., Kopsahelis, N. Valorization of Zante currant side-streams for the production of phenolic-rich extract and bacterial cellulose: a novel biorefinery concept. (2020) Journal of Chemical Technology and Biotechnology, 95 (2), pp. 427-438. DOI: 10.1002/jctb.6035
Papadaki, A., Kopsahelis, N., Freire, D.M.G., Mandala, I., Koutinas, A.A. Olive oil oleogel formulation using wax esters derived from soybean fatty acid distillate (2020) Biomolecules, 10 (1), art. no. 106. DOI: 10.3390/biom10010106
Schoina, V., Terpou, A., Papadaki, A., Bosnea, L., Kopsahelis, N., Kanellaki, M. Enhanced aromatic profile and functionality of cheese whey beverages by incorporation of probiotic cells immobilized on pistacia terebinthus resin. (2020) Foods, 9 (1), art. no. 13.DOI: 10.3390/foods9010013
Boviatsi, E., Papadaki, A., Efthymiou, M.-N., Nychas, G.-J.E., Papanikolaou, S., da Silva, J.A.C., Freire, D.M.G., Koutinas, A. Valorisation of sugarcane molasses for the production of microbial lipids via fermentation of two Rhodosporidium strains for enzymatic synthesis of polyol esters. (2020) Journal of Chemical Technology and Biotechnology, 95 (2), pp. 402-407.DOI: 10.1002/jctb.5985
Sotiropoulou, Ν.-S.D., Flampouri, E., Skotti, E., Pappas, C., Kintzios, S., Tarantilis, P.A. Bioactivity and toxicity evaluation of infusions from selected Greek herbs. (2020) Food Bioscience, 35, art. no. 100598. DOI: 10.1016/j.fbio.2020.100598
Koliastasi, A., Kompothekra, V., Giotis, C., Moustakas, A.K., Skotti, E.P., Gerakis, A., Kalogianni, E.P., Georgiou, D., Ritzoulis, C. Novel emulsifiers from olive mill compost. (2020) Food Hydrocolloids, 99, art. no. 105373.DOI: 10.1016/j.foodhyd.2019.105373
Yeung, A.W.K., Orhan, I.E., Aggarwal, B.B., Battino, M., Belwal, T., Bishayee, A., Daglia, M., Devkota, H.P., El-Demerdash, A., Balacheva, A.A., Georgieva, M.G., Gupta, V.K., Horbańczuk, J.O., Jóźwik, A., Mozos, I., Nabavi, S.M., Pittala, V., Feder-Kubis, J., Silva, A.S., Sheridan, H., Sureda, A., Wang, D., Weissig, V., Yang, Y., Zengin, G., Shanker, K., Moosavi, M.A., Shah, M.A., Al-Rimawi, F., Durazzo, A., Lucarini, M., Souto, E.B., Santini, A., Djilianov, D., Das, N., Skotti, E.P., Wieczorek, A., Lysek-Gladysinska, M., Michalczuk, M., Sieroń, D., Horbanczuk, O.K., Tzvetkov, N.T., Atanasov, A.G. Berberine, a popular dietary supplement for human and animal health: Quantitative research literature analysis – a review. (2020) Animal Science Papers and Reports, 38 (1), pp. 5-19.
Fragopoulou, E., Petsini, F., Choleva, M., Detopoulou, M., S Arvaniti, O., Kallinikou, E., Sakantani, E., Tsolou, A., Nomikos, T., Samaras, Y. Evaluation of Anti-Inflammatory, Anti-Platelet and Anti-Oxidant Activity of Wine Extracts Prepared from Ten Different Grape Varieties. (2020) Molecules (Basel, Switzerland), 25 (21). DOI: 10.3390/molecules25215054
Dimitrellou, D., Solomakou, N., Kokkinomagoulos, E., Kandylis, P. Yogurts supplemented with juices from grapes and berries. (2020) Foods, 9 (9), art. no. 1158. DOI: 10.3390/foods9091158
Zhao, L.P., Papadopoulos, G.K., Kwok, W.W., Moustakas, A.K., Bondinas, G.P., Carlsson, A., Larsson, H.E., Ludvigsson, J., Marcus, C., Samuelsson, U., Wang, R., Pyo, C.-W., Nelson, W.C., Geraghty, D.E., Lernmark, Å. Next-generation hla sequence analysis uncovers seven hla-dq amino acid residues and six motifs resistant to childhood type 1 diabetes. (2020) Diabetes, 69 (11), pp. 2523-2535. DOI: 10.2337/db20-0374
Zhao, L.P., Papadopoulos, G.K., Kwok, W.W., Moustakas, A.K., Bondinas, G.P., Larsson, H.E., Ludvigsson, J., Marcus, C., Samuelsson, U., Wang, R., Pyo, C.-W., Nelson, W.C., Geraghty, D.E., Lernmark, Å. Motifs of three HLA-DQ amino acid residues (α44, β57, β135) capture full association with the risk of type 1 diabetes in DQ2 and DQ8 children. (2020) Diabetes, 69 (7), pp. 1573-1587. DOI: 10.2337/db20-0075
Petsiou, A., Paschou, S.A., Vartholomatos, G., Chatzigianni, K., Kolaitis, N., Giotaki, E., Bondinas, G.P., Moustakas, A.K., Karamoutsios, A., Zervou, E., Tigas, S., Tsatsoulis, A., Papadopoulos, G.K. A modified flow cytometry method for objective estimation of human CD4+ regulatory T cells (CD4+ Tregs) in peripheral blood, via CD4/CD25/CD45RO/FoxP3 labeling. (2020) Cytometry Part B - Clinical Cytometry, 98 (3), pp. 259-269. DOI: 10.1002/cyto.b.21841

2019

Papadaki, A., Kopsahelis, N., Mallouchos, A., Mandala, I., Koutinas, A.A. Bioprocess development for the production of novel oleogels from soybean and microbial oils. (2019) Food Research International, 126, art. no. 108684. DOI: 10.1016/j.foodres.2019.108684
Kopsahelis, N., Kachrimanidou, V. Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy. (2019) Foods, 8 (9), art. no. 425. DOI: 10.3390/foods8090425
Terpou, A., Papadaki, A., Lappa, I.K., Kachrimanidou, V., Bosnea, L.A., Kopsahelis, N. Probiotics in food systems: significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. (2019) Nutrients, 11 (7), art. no. 1591.DOI: 10.3390/nu11071591
Papadaki, A., Cipolatti, E.P., Aguieiras, E.C.G., Pinto, M.C.C., Kopsahelis, N., Freire, D.M.G., Mandala, I., Koutinas, A.A. Development of microbial oil wax-based oleogel with potential application in food formulations. (2019) Food and Bioprocess Technology, 12 (6), pp. 899-909. DOI: 10.1007/s11947-019-02257-3
Terpou, A., Papadaki, A., Bosnea, L., Kanellaki, M., Kopsahelis, N. Novel frozen yogurt production fortified with sea buckthorn berries and probiotics (2019) LWT, 105, pp. 242-249.DOI: 10.1016/j.lwt.2019.02.024
Kallis, M., Sideris, K., Kopsahelis, N., Bosnea, L., Kourkoutas, Y., Terpou, A., Kanellaki, M. Pistacia terebinthus resin as yeast immobilization support for alcoholic fermentation. (2019) Foods, 8 (4), art. no. 127. DOI: 10.3390/foods8040127
Tsakona, S., Papadaki, A., Kopsahelis, N., Kachrimanidou, V., Papanikolaou, S., Koutinas, A. Development of a circular oriented bioprocess for microbial oil production using diversified mixed confectionery side-streams. (2019) Foods, 8 (8), art. no. 300. DOI: 10.3390/foods8080300
Lappa, I.K., Papadaki, A., Kachrimanidou, V., Terpou, A., Koulougliotis, D., Eriotou, E., Kopsahelis, N. Cheese whey processing: Integrated biorefinery concepts and emerging food applications. (2019) Foods, 8 (8), art. no. foods8080347. DOI: 10.3390/foods8080347
Aguieiras, E.C.G., Papadaki, A., Mallouchos, A., Mandala, I., Sousa, H., Freire, D.M.G., Koutinas, A.A. Enzymatic synthesis of bio-based wax esters from palm and soybean fatty acids using crude lipases produced on agricultural residues. (2019) Industrial Crops and Products, 139, art. no. 111499. DOI: 10.1016/j.indcrop.2019.111499
Papadaki, A., Diamantopoulou, P., Papanikolaou, S., Philippoussis, A. Evaluation of biomass and chitin production of Morchella mushrooms grown on starch-based substrates. (2019) Foods, 8 (7), art. no. 239. DOI: 10.3390/foods8070239
Papadaki, A., Kachrimanidou, V., Papanikolaou, S., Philippoussis, A., Diamantopoulou, P. Upgrading grape pomace through pleurotus spp. Cultivation for the production of enzymes and fruiting bodies (2019) Microorganisms, 7 (7), art. no. 207. DOI: 10.3390/microorganisms7070207
Koutinas, M., Vasquez, M.I., Nicolaou, E., Pashali, P., Kyriakou, E., Loizou, E., Papadaki, A., Koutinas, A.A., Vyrides, I. Biodegradation and toxicity of emerging contaminants: Isolation of an exopolysaccharide-producing Sphingomonas sp. for ionic liquids bioremediation. (2019) Journal of Hazardous Materials, 365, pp. 88-96. DOI: 10.1016/j.jhazmat.2018.10.059
Pateraki, C., Papadaki, A., Koutinas, A., Kachrimanidou, V. Biorefinery engineering. (2019) Comprehensive Biotechnology, pp. 879-892. DOI: 10.1016/B978-0-444-64046-8.00107-5
Katsalirou, E., Gerakis, A., Haldas, X. Optimal scarification times for seeds of two Mediterranean orchids. (2019) European Journal of Environmental Sciences, 9 (1), pp. 47-52. DOI: 10.14712/23361964.2019.6
Kaushik, S., Djiwanti, S.R., Skotti, E. Single-Particle Inductively Coupled Plasma Mass Spectrometry for Characterization of Engineered Nanoparticles. (2019) Nanotechnology in the Life Sciences, pp. 13-33. DOI: 10.1007/978-3-030-16534-5_2
Arvaniti, O.S., Samaras, Y., Gatidou, G., Thomaidis, N.S., Stasinakis, A.S. Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects. (2019) Food Research International, 119, pp. 244-267. DOI: 10.1016/j.foodres.2019.01.055
Arvaniti, O.S., Mitsonis, P., Siorokos, I., Dermishaj, E., Samaras, Y. The physicochemical properties and antioxidant capacities of commercial and Homemade Greek Vinegars. (2019) Acta Scientiarum Polonorum, Technologia Alimentaria, 18 (3), pp. 225-234. DOI: 10.17306/J.AFS.2019.0669
Dimitrellou, D., Kandylis, P., Lević, S., Petrović, T., Ivanović, S., Nedović, V., Kourkoutas, Y. Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. (2019) LWT, 116, art. no. 108501. DOI: 10.1016/j.lwt.2019.108501
Dimitrellou, D., Salamoura, C., Kontogianni, A., Katsipi, D., Kandylis, P., Zakynthinos, G., Varzakas, T. Effect of milk type on the microbiological, physicochemical and sensory characteristics of probiotic fermented milk. (2019) Microorganisms, 7 (9), art. no. 274. DOI: 10.3390/microorganisms7090274
Dimitrellou, D., Kandylis, P., Kourkoutas, Y. Assessment of freeze-dried immobilized lactobacillus casei as probiotic adjunct culture in yogurts. (2019) Foods, 8 (9), art. no. 374. DOI: 10.3390/foods8090374
Chow, I.-T., Gates, T.J., Papadopoulos, G.K., Moustakas, A.K., Kolawole, E.M., Notturno, R.J., McGinty, J.W., Torres-Chinn, N., James, E.A., Greenbaum, C., Nepom, G.T., Evavold, B.D., Kwok, W.W. Discriminative T cell recognition of cross-reactive islet-antigens is associated with HLA-DQ8 transdimer–mediated autoimmune diabetes. (2019) Science Advances, 5 (8), art. no. eaaw9336. DOI: 10.1126/sciadv.aaw9336
Zhao, L.P., Papadopoulos, G.K., Kwok, W.W., Xu, B., Kong, M., Moustakas, A.K., Bondinas, G.P., Carlsson, A., Elding-Larsson, H., Ludvigsson, J., Marcus, C., Persson, M., Samuelsson, U., Wang, R., Pyo, C.-W., Nelson, W.C., Geraghty, D.E., Lernmark, Å. Eleven amino acids of HLA-DRB1 and fifteen amino acids of HLA-DRB3, 4, and 5 include potentially causal residues responsible for the risk of childhood type 1 diabetes. (2019) Diabetes, 68 (8), pp. 1692-1704. DOI: 10.2337/db19-0273

2018

Papadaki, A., Papapostolou, H., Alexandri, M., Kopsahelis, N., Papanikolaou, S., de Castro, A.M., Freire, D.M.G., Koutinas, A.A. Fumaric acid production using renewable resources from biodiesel and cane sugar production processes. (2018) Environmental Science and Pollution Research, 25 (36), pp. 35960-35970. DOI: 10.1007/s11356-018-1791-y
Liakou, V., Pateraki, C., Palaiogeorgou, A.-M., Kopsahelis, N., Machado de Castro, A., Guimarães Freire, D.M., Nychas, G.-J.E., Papanikolaou, S., Koutinas, A. Valorisation of fruit and vegetable waste from open markets for the production of 2,3-butanediol (2018) Food and Bioproducts Processing, 108, pp. 27-36. DOI: 10.1016/j.fbp.2017.10.004
Kopsahelis, N., Dimou, C., Papadaki, A., Xenopoulos, E., Kyraleou, M., Kallithraka, S., Kotseridis, Y., Papanikolaou, S., Koutinas, A.A. Refining of wine lees and cheese whey for the production of microbial oil, polyphenol-rich extracts and value-added co-products. (2018) Journal of Chemical Technology and Biotechnology, 93 (1), pp. 257-268. DOI: 10.1002/jctb.5348
Papadaki, A., Fernandes, K.V., Chatzifragkou, A., Aguieiras, E.C.G., da Silva, J.A.C., Fernandez-Lafuente, R., Papanikolaou, S., Koutinas, A., Freire, D.M.G. Bioprocess development for biolubricant production using microbial oil derived via fermentation from confectionery industry wastes. (2018) Bioresource Technology, 267, pp. 311-318. DOI: 10.1016/j.biortech.2018.07.016
Fernandes, K.V., Papadaki, A., da Silva, J.A.C., Fernandez-Lafuente, R., Koutinas, A.A., Freire, D.M.G. Enzymatic esterification of palm fatty-acid distillate for the production of polyol esters with biolubricant properties. (2018) Industrial Crops and Products, 116, pp. 90-96. DOI: 10.1016/j.indcrop.2018.02.058
Varzakas, T., Kandylis, P., Dimitrellou, D., Salamoura, C., Zakynthinos, G., Proestos, C. Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood. (2018) Preparation and Processing of Religious and Cultural Foods, pp. 67-129. DOI: 10.1016/B978-0-08-101892-7.00006-7
Kalli, E., Lappa, I., Bouchagier, P., Tarantilis, P.A., Skotti, E. Novel application and industrial exploitation of winery by-products. (2018) Bioresources and Bioprocessing, 5 (1), art. no. 46. DOI: 10.1186/s40643-018-0232-6
James, E.A., Gillette, L., Durinovic-Bello, I., Speake, C., Bondinas, G.P., Moustakas, A.K., Greenbaum, C.J., Papadopoulos, G.K., Kwok, W.W. DRB4*01:01 has a distinct motif and presents a proinsulin epitope that is recognized in subjects with type 1 diabetes. (2018) Journal of Immunology, 201 (12), pp. 3524-3533. DOI: 10.4049/jimmunol.1800723

2017

Papadaki, A., Androutsopoulos, N., Patsalou, M., Koutinas, M., Kopsahelis, N., de Castro, A.M., Papanikolaou, S., Koutinas, A.A. Biotechnological production of fumaric acid: The effect of morphology of Rhizopus arrhizus NRRL 2582. (2017) Fermentation, 3 (3), art. no. 33. DOI: 10.3390/fermentation3030033
Panagopoulou, E., Evageliou, V., Kopsahelis, N., Ladakis, D., Koutinas, A., Mandala, I. Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate. (2017) Colloids and Surfaces A: Physicochemical and Engineering Aspects, 522, pp. 445-452. DOI: 10.1016/j.colsurfa.2017.03.020
Bosnea, L.A., Kopsahelis, N., Kokkali, V., Terpou, A., Kanellaki, M. Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains. (2017) Food and Bioproducts Processing, 102, pp. 62-71. DOI: 10.1016/j.fbp.2016.11.010
Maina, S., Pateraki, C., Kopsahelis, N., Paramithiotis, S., Drosinos, E.H., Papanikolaou, S., Koutinas, A. Microbial oil production from various carbon sources by newly isolated oleaginous yeasts. (2017) Engineering in Life Sciences, 17 (3), pp. 333-344. DOI: 10.1002/elsc.201500153
Tchakouteu, S.S., Kopsahelis, N., Chatzifragkou, A., Kalantzi, O., Stoforos, N.G., Koutinas, A.A., Aggelis, G., Papanikolaou, S. Rhodosporidium toruloides cultivated in NaCl-enriched glucose-based media: Adaptation dynamics and lipid production (2017) Engineering in Life Sciences, 17 (3), pp. 237-248. DOI: 10.1002/elsc.201500125
Ganatsios, V., Koutinas, A.A., Bekatorou, A., Panagopoulos, V., Banat, I.M., Terpou, A., Kopsahelis, N. Porous cellulose as promoter of oil production by the oleaginous yeast Lipomyces starkeyi using mixed agroindustrial wastes. (2017) Bioresource Technology, 244, pp. 629-634. DOI: 10.1016/j.biortech.2017.07.163
Papadaki, A., Mallouchos, A., Efthymiou, M.-N., Gardeli, C., Kopsahelis, N., Aguieiras, E.C.G., Freire, D.M.G., Papanikolaou, S., Koutinas, A.A. Production of wax esters via microbial oil synthesis from food industry waste and by-product streams. (2017) Bioresource Technology, 245, pp. 274-282. DOI: 10.1016/j.biortech.2017.08.004
Katsalirou, E., Gerakis, A., Haldas, X., Deconninck, G. Optimal disinfection times for seeds of mediterranean orchids propagated on nutrient media. (2017) European Journal of Environmental Sciences, 7 (2), pp. 119-124. DOI: 10.14712/23361964.2017.10
Roussos, P.A., Gasparatos, D., Kechrologou, K., Katsenos, P., Bouchagier, P. Impact of organic fertilization on soil properties, plant physiology and yield in two newly planted olive (Olea europaea L.) cultivars under Mediterranean conditions. (2017) Scientia Horticulturae, 220, pp. 11-19. DOI: 10.1016/j.scienta.2017.03.019
Tsasi, G., Mailis, T., Daskalaki, A., Sakadani, E., Razis, P., Samaras, Y., Skaltsa, H. The effect of harvesting on the composition of essential oils from five varieties of Ocimum basilicum L. cultivated in the Island of Kefalonia, Greece. (2017) Plants, 6 (3), art. no. 41. DOI: 10.3390/plants6030041
Dimitrellou, D., Kandylis, P., Kourkoutas, Y., Kanellaki, M. Novel probiotic whey cheese with immobilized lactobacilli on casein. (2017) LWT - Food Science and Technology, 86, pp. 627-634. DOI: 10.1016/j.lwt.2017.08.028
Gialleli, A.-I., Ganatsios, V., Terpou, A., Kanellaki, M., Bekatorou, A., Koutinas, A.A., Dimitrellou, D. Technological development of brewing in domestic refrigerator using freeze-dried raw materials (2017) Food Technology and Biotechnology, 55 (3), pp. 325-332. DOI: 10.17113/ft b.55.03.17.4907
Terpou, A., Gialleli, A.-I., Bekatorou, A., Dimitrellou, D., Ganatsios, V., Barouni, E., Koutinas, A.A., Kanellaki, M. Sour milk production by wheat bran supported probiotic biocatalyst as starter culture. (2017) Food and Bioproducts Processing, 101, pp. 184-192. DOI: 10.1016/j.fbp.2016.11.007
Scally, S.W., Law, S.-C., Ting, Y.T., Heemst, J.V., Sokolove, J., Deutsch, A.J., Bridie Clemens, E., Moustakas, A.K., Papadopoulos, G.K., Woude, D.V.D., Smolik, I., Hitchon, C.A., Robinson, D.B., Ferucci, E.D., Bernstein, C.N., Meng, X., Anaparti, V., Huizinga, T., Kedzierska, K., Reid, H.H., Raychaudhuri, S., Toes, R.E., Rossjohn, J., El-Gabalawy, H., Thomas, R. Molecular basis for increased susceptibility of Indigenous North Americans to seropositive rheumatoid arthritis. (2017) Annals of the Rheumatic Diseases, 76 (11), pp. 1915-1923. DOI: 10.1136/annrheumdis-2017-211300

Ενημέρωση: 15-04-2024

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Τμήμα Επιστήμης και Τεχνολογίας Τροφίμων
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grambg@ionio.gr (Διοικητικά Θέματα)
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