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Microorganisms|August 23, 2020
Processing Wastewaters from Spanish-Style cv. Chalkidiki Green Olives: A Potential Source of Enterococcus Casseliflavus and HydroxytyrosolEugenia Papadaki, George Botsaris, Eleftheria Athanasiadi, et al.
Food Chemistry|November 10, 2017
Balsamic type varietal vinegar from cv. Xinomavro (Northen Greece). Optimization and scale-up of the alcoholic fermentation step using indigenous multistartersSofia Lalou, Maria Ferentidou, Fani Th Mantzouridou, et al.
Bioresource Technology|April 19, 2020
Feasibility of multi-hydrolytic enzymes production from optimized grape pomace residues and wheat bran mixture using Aspergillus niger in an integrated citric acid-enzymes production processEugenia Papadaki, Konstantinos N Kontogiannopoulos, Andreana N Assimopoulou, et al.
Journal of Food Science and Technology|October 26, 2016
Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectivenessSofia Lalou, Angela Capece, Fani Th Mantzouridou, et al.
Foods (Basel, Switzerland)|March 10, 2022
Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry ProductsStella A Ordoudi, Maria Papapostolou, Nikolaos Nenadis, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspectsPanagiota Alvanoudi, Aggeliki Kalogeropoulou, Nikolaos Nenadis, et al.
Antioxidants (Basel, Switzerland)|January 21, 2023
Effects of Dietary Supplementation of Pomegranate Peel with Xylanase on Egg Quality and Antioxidant Parameters in Laying HensStyliani Lioliopoulou, Georgios A Papadopoulos, Ilias Giannenas, et al.
Foods (Basel, Switzerland)|February 25, 2022
Strategic Priorities of the Scientific Plan of the European Research Infrastructure METROFOOD-RI for Promoting Metrology in Food and NutritionMaria Z Tsimidou, Stella A Ordoudi, Fani Th Mantzouridou, et al.
The Science of the Total Environment|August 25, 2024
Resource recovery and treatment of wastewaters using filamentous fungiTaner Sar, Ariel Marchlewicz, Sharareh Harirchi, et al.
Frontiers in Nutrition|September 29, 2025
Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic reviewBirsen Yilmaz, Panagiota Alvanoudi, Aggeliki Kalogeropoulou, et al.
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