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Christos Eliopoulos

Showing results (1-10 of 16) with videos related to

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Antioxidants (Basel, Switzerland)|August 28, 2025
Bioconversion of Agro-Industrial Byproducts by Applying the Solid-State Fermentation Bioprocess to Increase Their Antioxidant PotencyChristos Eliopoulos, Dimitrios Arapoglou, Serkos A Haroutounian
Foods (Basel, Switzerland)|November 26, 2022
Reintegration of Food Industry By-Products: Potential ApplicationsChristos Eliopoulos, Giorgos Markou, Ioanna Langousi, et al.
Waste Management (New York, N.Y.)|June 23, 2022
Transformation of mixtures of olive mill stone waste and oat bran or Lathyrus clymenum pericarps into high added value products using solid state fermentationChristos Eliopoulos, Giorgos Markou, Nikos Chorianopoulos, et al.
Life (Basel, Switzerland)|October 28, 2023
The Gut-Organ Axis within the Human Body: Gut Dysbiosis and the Role of PrebioticsGeorgia Saxami, Evangelia N Kerezoudi, Christos Eliopoulos, et al.
Environmental Science and Pollution Research International|July 24, 2021
Conversion of brewers' spent grain into proteinaceous animal feed using solid state fermentationChristos Eliopoulos, Dimitrios Arapoglou, Nikos Chorianopoulos, et al.
Scientific Reports|July 13, 2026
Isolation of the essential oil from Salvia triloba L. crop residues: analysis of the chemical profile and evaluation of its antimicrobial activityDimitrios Arapoglou, Christos Eliopoulos, Alexantra Giannopoulou Maniati, et al.
Scientific Reports|June 11, 2024
Nutritional upgrade of olive mill stone waste, walnut shell and their mixtures by applying solid state fermentation initiated by Pleurotus ostreatusDimitrios Arapoglou, Christos Eliopoulos, Giorgos Markou, et al.
Foods (Basel, Switzerland)|February 15, 2022
Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable CheeseEfthymia Kondyli, Eleni C Pappa, Dimitris Arapoglou, et al.
Data in Brief|January 10, 2022
Mushroom and cereal β-D-glucan solid state NMR and FTIR datasetsAlexandra Kremmyda, William MacNaughtan, Dimitris Arapoglou, et al.
Antioxidants (Basel, Switzerland)|June 27, 2024
Improved Antioxidant Blood Parameters in Piglets Fed Diets Containing Solid-State Fermented Mixture of Olive Mill Stone Waste and <i>Lathyrus clymenum</i> HusksChristos Eliopoulos, George Papadomichelakis, Arina Voitova, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Antioxidants (Basel, Switzerland)|August 28, 2025
Bioconversion of Agro-Industrial Byproducts by Applying the Solid-State Fermentation Bioprocess to Increase Their Antioxidant PotencyChristos Eliopoulos, Dimitrios Arapoglou, Serkos A Haroutounian
Foods (Basel, Switzerland)|November 26, 2022
Reintegration of Food Industry By-Products: Potential ApplicationsChristos Eliopoulos, Giorgos Markou, Ioanna Langousi, et al.
Waste Management (New York, N.Y.)|June 23, 2022
Transformation of mixtures of olive mill stone waste and oat bran or Lathyrus clymenum pericarps into high added value products using solid state fermentationChristos Eliopoulos, Giorgos Markou, Nikos Chorianopoulos, et al.
Life (Basel, Switzerland)|October 28, 2023
The Gut-Organ Axis within the Human Body: Gut Dysbiosis and the Role of PrebioticsGeorgia Saxami, Evangelia N Kerezoudi, Christos Eliopoulos, et al.
Environmental Science and Pollution Research International|July 24, 2021
Conversion of brewers' spent grain into proteinaceous animal feed using solid state fermentationChristos Eliopoulos, Dimitrios Arapoglou, Nikos Chorianopoulos, et al.
Scientific Reports|July 13, 2026
Isolation of the essential oil from Salvia triloba L. crop residues: analysis of the chemical profile and evaluation of its antimicrobial activityDimitrios Arapoglou, Christos Eliopoulos, Alexantra Giannopoulou Maniati, et al.
Scientific Reports|June 11, 2024
Nutritional upgrade of olive mill stone waste, walnut shell and their mixtures by applying solid state fermentation initiated by Pleurotus ostreatusDimitrios Arapoglou, Christos Eliopoulos, Giorgos Markou, et al.
Foods (Basel, Switzerland)|February 15, 2022
Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable CheeseEfthymia Kondyli, Eleni C Pappa, Dimitris Arapoglou, et al.
Data in Brief|January 10, 2022
Mushroom and cereal β-D-glucan solid state NMR and FTIR datasetsAlexandra Kremmyda, William MacNaughtan, Dimitris Arapoglou, et al.
Antioxidants (Basel, Switzerland)|June 27, 2024
Improved Antioxidant Blood Parameters in Piglets Fed Diets Containing Solid-State Fermented Mixture of Olive Mill Stone Waste and <i>Lathyrus clymenum</i> HusksChristos Eliopoulos, George Papadomichelakis, Arina Voitova, et al.
Pageof 2