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Soy sauce fermentation: Microorganisms, aroma formation, and process modification

Food research international, 2019-06, Vol.120, p.364-374

2019

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Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation

Food chemistry, 2018-02, Vol.240, p.1-8

2018

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Valorization of Agro-Industrial Wastes and Residues through the Production of Bioactive Compounds by Macrofungi in Liquid State Cultures: Growing Circular Economy

Applied sciences, 2022-11, Vol.12 (22), p.11426

2022

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Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

Food chemistry, 2018-08, Vol.257, p.243-251

2018

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Mechanism of antimicrobial activity of honeybee (Apis mellifera) venom on Gram-negative bacteria: Escherichia coli and Pseudomonas spp

AMB Express, 2021-04, Vol.11 (1), p.54-11, Article 54

2021

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Submerged cultivation of selected macro-fungi to produce mycelia rich in β-glucans and other bioactive compounds, valorizing side streams of the food industry

Carbon resources conversion, 2024-06, Vol.7 (2), p.100198, Article 100198

2024

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Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W 1 /O/W 2 double emulsion for use in mixed culture fermentation

Food research international, 2018-03, Vol.105, p.333-343

2018

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The Development of Novel Edible Films from Single-Cell Protein Produced by the Biotechnological Valorization of Cheese Whey

Applied Microbiology (Basel), 2024-07, Vol.4 (3), p.1030-1041

2024

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Use of Transposon Directed Insertion-Site Sequencing to Probe the Antibacterial Mechanism of a Model Honey on E. coli K-12

Frontiers in microbiology, 2022-01, Vol.12, p.803307-803307

2022

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Impact of Environmental Stresses on the Antibacterial Activity of Graphene Oxide (GO) Nanoparticles against P. putida Biofilms

Microorganisms (Basel), 2023-02, Vol.11 (3), p.609

2023

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The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet

Micromachines (Basel), 2022-11, Vol.13 (12), p.2067

2022

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Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties

Food chemistry advances, 2023-10, Vol.2, p.100194, Article 100194

2023

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Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours

Oxygen (Basel, Switzerland), 2023-06, Vol.3 (2), p.256-273

2023

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Diversity of Lactobacillus Species of Stilton Cheese Relates to Site of Isolation

Frontiers in microbiology, 2020-05, Vol.11, p.904-904

2020

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Propolis particles incorporated in aqueous formulations with enhanced antibacterial performance

Food hydrocolloids for health, 2021, Vol.1, p.None-None, Article 100040

2021

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The antimicrobial mechanism of Greek thyme honeys against methicillin‐resistant Staphylococcus aureus clinical isolates: a case study of comparison with Manuka honey

International journal of food science & technology, 2022-11, Vol.57 (11), p.7076-7084

2022

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Novel Foods and Neophobia: Evidence from Greece, Cyprus, and Uganda

Resources (Basel), 2022-01, Vol.11 (1), p.2

2022

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Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

International journal of food science, 2022, Vol.2022, p.1-14

2022

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Development of an Emotion Lexicon in Greek for the Self-Report and Measurement of Emotions Elicited by Foods

Biology and life sciences forum, 2023-10, Vol.26 (1), p.42

2023

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Lexicon development to measure emotions evoked by foods: A review

Measurement. Food, 2022-09, Vol.7, p.100054, Article 100054

2022

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Residual biomass from major aromatic and medicinal flora of the Mediterranean: Challenges towards sustainable integration into food systems within the circular bioeconomy

Trends in food science & technology, 2023-09, Vol.139, p.104123, Article 104123

2023

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The effect of modern claim related to packaging sustainability on the sensory perception of traditional Greek rusks (paximathi)

Food quality and preference, 2023-02, Vol.106, p.104817, Article 104817

2023

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Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds

Food hydrocolloids, 2018-06, Vol.79, p.544-559

2018

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Effect of packaging label color on consumer perception of Greek protected designation of origin table olives "Kalamata"

Journal of food science, 2024-09

2024

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Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei

Food research international, 2018-05, Vol.107, p.325-336

2018

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Soy sauce fermentation: Microorganisms, aroma formation, and process modification

Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation

Valorization of Agro-Industrial Wastes and Residues through the Production of Bioactive Compounds by Macrofungi in Liquid State Cultures: Growing Circular Economy

Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

Mechanism of antimicrobial activity of honeybee (Apis mellifera) venom on Gram-negative bacteria: Escherichia coli and Pseudomonas spp

Submerged cultivation of selected macro-fungi to produce mycelia rich in β-glucans and other bioactive compounds, valorizing side streams of the food industry

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W 1 /O/W 2 double emulsion for use in mixed culture fermentation

The Development of Novel Edible Films from Single-Cell Protein Produced by the Biotechnological Valorization of Cheese Whey

Use of Transposon Directed Insertion-Site Sequencing to Probe the Antibacterial Mechanism of a Model Honey on E. coli K-12

Impact of Environmental Stresses on the Antibacterial Activity of Graphene Oxide (GO) Nanoparticles against P. putida Biofilms

The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet

Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties

Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours

Diversity of Lactobacillus Species of Stilton Cheese Relates to Site of Isolation

Propolis particles incorporated in aqueous formulations with enhanced antibacterial performance

The antimicrobial mechanism of Greek thyme honeys against methicillin‐resistant Staphylococcus aureus clinical isolates: a case study of comparison with Manuka honey

Novel Foods and Neophobia: Evidence from Greece, Cyprus, and Uganda

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis

Development of an Emotion Lexicon in Greek for the Self-Report and Measurement of Emotions Elicited by Foods

Lexicon development to measure emotions evoked by foods: A review

Residual biomass from major aromatic and medicinal flora of the Mediterranean: Challenges towards sustainable integration into food systems within the circular bioeconomy

The effect of modern claim related to packaging sustainability on the sensory perception of traditional Greek rusks (paximathi)

Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds

Effect of packaging label color on consumer perception of Greek protected designation of origin table olives "Kalamata"

Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei

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