30 hasil untuk "Anastasios Nikolaou"

High-Temperature Semi-Dry and Sweet Low Alcohol Wine-Making Using Immobilized Kefir Culture

Anastasios Nikolaou; Yiannis Kourkoutas

Fermentation, Vol. 7 No. 2 · 2021 · Inggris · DOAJ Scopus

Low alcohol wines (≤10.5% vol) represent novel wine products steadily gaining the commercial market interest. Considering the technological advancements of immobilized systems in association with the drastic reduction of industrial operational costs in high-temperature wine-making in regions with…

Immobilized Lacticaseibacillus paracasei on Sunflower Seeds as a Stable Functional Ingredient for Cream Cheese

Chrysoula Pavlatou; Anastasios Nikolaou; Yiannis Kourkoutas

Microorganisms, Vol. 14 No. 3 · 2026 · Inggris · DOAJ Scopus

During the last few decades, an urgent need for sustainable and health-promoting food products has been witnessed. In this vein, the development of functional foods enriched with probiotics has gained considerable interest from both the food industry and consumers. However, the maintenance of high…

Developing New High-Protein-Content Traditional-Type Greek Yoghurts Based on Jersey Cow Milk

Grigorios Nelios; Anastasios Nikolaou; Panagiotis Papazilakis dkk.

Dairy, Vol. 4 No. 1 · 2023 · Inggris · DOAJ Scopus

In the past few years, Jersey cow milk has been considered an effective commodity for the production of dairy products, such as cheese and yoghurts, due to its high nutrient density. Initially, the microbial safety and physicochemical properties of pasteurized milk from Jersey cows raised in…

Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1

Anastasios Nikolaou; Gregoria Mitropoulou; Grigorios Nelios dkk.

Microorganisms, Vol. 11 No. 3 · 2023 · Inggris · DOAJ Scopus

During the last decade, a rising interest in novel functional products containing probiotic microorganisms has been witnessed. As food processing and storage usually lead to a reduction of cell viability, freeze-dried cultures and immobilization are usually recommended in order to maintain adequate…

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

Evangelos Kokkinomagoulos; Anastasios Nikolaou; Yiannis Kourkoutas dkk.

Microorganisms, Vol. 8 No. 10 · 2020 · Inggris · DOAJ Scopus

In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before…

Editorial: Pharmacological and nutritional approaches to metabolic associated fatty liver disease: a step towards achieving SDG 3

Mahmut Bodur; Bojana Vidović; Anastasios Nikolaou dkk.

Frontiers in Pharmacology, Vol. 17 · 2026 · Inggris · DOAJ Scopus

Novel Low-Alcohol Sangria-Type Wine Products with Immobilized Kefir Cultures and Essential Oils

Anastasios Nikolaou; Valentini Santarmaki; Gregoria Mitropoulou dkk.

Microbiology Research, Vol. 14 No. 2 · 2023 · Inggris · DOAJ Scopus

Low-alcohol wines (ranging from 7 logcfu/g were maintained after 2 h of immersion in wines. HS-SPME GC/MS analysis revealed characteristic compounds originating from the chemical composition of the added EOs in the final products. Principal component analysis (PCA) revealed that the relative…

Chemical Composition, Antibacterial and Antibiofilm Actions of Oregano (Origanum vulgare subsp. hirtum) Essential Oil against Salmonella Typhimurium and Listeria monocytogenes

Sonia Kolypetri; Dimitra Kostoglou; Anastasios Nikolaou dkk.

Foods, Vol. 12 No. 15 · 2023 · Inggris · DOAJ Scopus

Essential oils (EOs) are plant mixtures that are known to present strong bioactivities, including a wide antimicrobial action. Biofilms are microbial sessile structures that represent the default mode of growth of microorganisms in most environments. This study focused on the antimicrobial action…

Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Anastasios Nikolaou; Georgios Sgouros; Gregoria Mitropoulou dkk.

Foods, Vol. 9 No. 2 · 2020 · Inggris · DOAJ Scopus

Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports…

Citrus medica and Cinnamomum zeylanicum Essential Oils as Potential Biopreservatives against Spoilage in Low Alcohol Wine Products

Gregoria Mitropoulou; Anastasios Nikolaou; Valentini Santarmaki dkk.

Foods, Vol. 9 No. 5 · 2020 · Inggris · DOAJ Scopus

Low alcohol wine is a new entry in the global wine market, due to the increase in consumers’ concern for health, economic and modern lifestyle issues. As low alcohol products are prone to spoilage, the adoption of natural-derived products with antimicrobial activity as biopreservatives seems to be…

Biotechnological Features of a Functional Non-Dairy Mixed Juice Fermented with Lacticaseibacillus paracasei SP5

Ioanna Mantzourani; Anastasios Nikolaou; Yiannis Kourkoutas dkk.

Fermentation, Vol. 9 No. 5 · 2023 · Inggris · DOAJ Scopus

In the present study, a wild-type Lacticaseibacillus paracasei SP5 (L. paracasei SP5) potential probiotic strain (previously isolated from kefir grains) was applied for the 1-day fermentation of an apple–orange–carrot mixed juice. After the fermentation, the mixed juice was refrigerated in cold…

Preliminary Evaluation of the Use of Thermally-Dried Immobilized Kefir Cells in Low Alcohol Winemaking

Anastasios Nikolaou; Georgios Sgouros; Valentini Santarmaki dkk.

Applied Sciences, Vol. 12 No. 12 · 2022 · Inggris · DOAJ Scopus

Low alcohol wines (≤10.5% vol) are novel products that have gradually been gaining the consumers’ and market’s interest over the last decade. Taking into account the technological properties of immobilized cell systems alongside with the commercial need for dry cultures, the aim of the present…

Developing Stable Freeze-Dried Functional Ingredients Containing Wild-Type Presumptive Probiotic Strains for Food Systems

Ioanna Prapa; Anastasios Nikolaou; Panayiotis Panas dkk.

Applied Sciences, Vol. 13 No. 1 · 2023 · Inggris · DOAJ Scopus

Designing stable dried functional food ingredients and foods containing live probiotic cultures maintaining high viable cell loads at the time of consumption is a challenge for the industry. The aim of the present study was the development of stable freeze-dried functional food ingredients with…

Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics

Evangelos Kokkinomagoulos; Anastasios Nikolaou; Yiannis Kourkoutas dkk.

Antioxidants, Vol. 10 No. 6 · 2021 · Inggris · DOAJ Scopus

The present study focuses on the production of pomegranate alcoholic beverage (PAB) from juice of the Wonderful variety. The effect of fermentation temperature (15 and 25 °C) and type of sugar added (adjustment to 20 °Brix) on the physicochemical characteristics, bioactive compounds, and volatile…

Characterization of New Yeast Strains Isolated from Local Grape Varieties of the Soufli Region in Northern Greece

Anastasios Nikolaou; Ioanna Prapa; Ioanna Karapantzou dkk.

Microbiology Research, Vol. 16 No. 9 · 2025 · Inggris · DOAJ Scopus

Over the past few years, consumers’ preference for wines with a distinct regional identity has shifted producers to adopt traditional grape varieties and has increased interest in the indigenous grapevine microbiome, due to its potential influence on the wine quality characteristics. In the present…

Chemical Composition, Antioxidant, and Antibiofilm Properties of Essential Oil from Thymus capitatus Plants Organically Cultured on the Greek Island of Lemnos

Eirini Maniki; Dimitra Kostoglou; Nikolaos Paterakis dkk.

Molecules, Vol. 28 No. 3 · 2023 · Inggris · DOAJ Scopus

Essential oils (EOs) are mixtures of volatile plant secondary metabolites and have been exploited by humans for thousands of years for various purposes because of their many bioactivities. In this study, the EO from Thymus capitatus, a thyme species organically cultured on the Greek Island of…

Cereals and Fruits as Effective Delivery Vehicles of Lacticaseibacillus rhamnosus through Gastrointestinal Transit

Grigorios Nelios; Ioanna Prapa; Anastasios Nikolaou dkk.

Applied Sciences, Vol. 13 No. 15 · 2023 · Inggris · DOAJ Scopus

The viability of probiotic cells during their transit through the degradative conditions of the gastrointestinal tract is considered an essential prerequisite for their effectiveness. To enhance the survival of probiotics, cell immobilization has been proposed as a promising strategy, creating a…

Plant Extract and Essential Oil Application against Food-Borne Pathogens in Raw Pork Meat

Ioanna Mantzourani; Maria Daoutidou; Marilena Dasenaki dkk.

Foods, Vol. 11 No. 6 · 2022 · Inggris · DOAJ Scopus

Herbal and plant extracts are being applied for a wide range of foods against different types of food-borne pathogens. In the present study, ethanolic and aqueous extracts (2% w/v) from cranberry (Vaccinium macrocarpon) and pomegranate (Punica granatum L.) plants were applied alone or in…

Nutraceutical Potential of Bitter Melon (Momordica charantia) on Cancer Treatment: An Overview of In Vitro and Animal Studies

Georgia-Eirini Deligiannidou; Agathi Pritsa; Anastasios Nikolaou dkk.

Current Issues in Molecular Biology, Vol. 47 No. 6 · 2025 · Inggris · DOAJ Scopus

Bitter melon (Momordica charantia) has been extensively investigated for its potential in cancer treatment. In this work, we provide an overview of in vitro and animal studies exploring its bioactive compounds, extracts, extracellular vesicles, fusion proteins, co-treatment with conventional…

Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Christos Bontsidis; Athanasios Mallouchos; Antonia Terpou dkk.

Foods, Vol. 10 No. 4 · 2021 · Inggris · DOAJ Scopus

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark…