30 results for "Athanasios Mallouchos"

Gas Chromatography–Mass Spectrometry-Based Metabolite Profiling for the Assessment of Freshness in Gilthead Sea Bream (Sparus aurata)

Athanasios Mallouchos; Theano Mikrou; Chrysavgi Gardeli

Foods, Vol. 9 No. 4 · 2020 · English · DOAJ Scopus

Gilthead sea bream (Sparus aurata) is one of the most important farmed Mediterranean fish species, and there is considerable interest for the development of suitable methods to assess its freshness. In the present work, gas chromatography–mass spectrometry-based metabolomics was employed to monitor…

Investigation of Anthocyanins Stability from Pomegranate Juice (Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process

Chrysavgi Gardeli; Kalliopi Varela; Eleni Krokida et al.

Medicines, Vol. 6 No. 3 · 2019 · English · DOAJ

Background: Pomegranate gained a widespread popularity as a functional food due to the high content of bioactive components of the whole fruit, as well as its juice and extracts. There is a large amount of research that assigns them very important functions for the human organism. Methods: The…

Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine

Aspasia Nisiotou; Athanasios Mallouchos; Chrysoula Tassou et al.

Frontiers in Microbiology, Vol. 10 · 2019 · English · DOAJ Scopus

Multi-starter wine fermentations employing non-Saccharomyces (NS) yeasts are becoming an emerging trend in winemaking. It is therefore important to determine the impacts of different NS strains in the wine phenotype and in particular the aroma outputs in different inoculation schemes and…

Development of an Ultrasound-Assisted Emulsification Microextraction Method for the Determination of Volatile Compounds in Wines

Ioanna Chalvantzi; Aspasia Nisiotou; Georgios Banilas et al.

Separations, Vol. 10 No. 10 · 2023 · English · DOAJ Scopus

A fast and simple method based on ultrasound-assisted emulsification microextraction (USAEME) was developed for the analysis of volatile compounds in wines. A full factorial 24 screening design was built to investigate the main factors affecting the extraction of volatile components, namely the…

REDUCING SO2 CONTENT IN WINE BY COMBINING HIGH PRESSURE AND GLUTATHIONE ADDITION

Stefania Christofi; George Katsaros; Athanasios Mallouchos et al.

OENO One, Vol. 55 No. 1 · 2021 · English · DOAJ Scopus

The aim of this work was to examine the potential of High Pressure (HP) technology as an alternative technique for red wine preservation, focusing on the production of reduced SO2 wines while simultaneously adding glutathione (GSH), as a natural antioxidant. Selected quality parameters of red wine…

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Volatilome Profiling of Mycotoxigenic Fungi Aspergillus carbonarius and Penicillium verrucosum in Mono- and Coculture With Saccharomyces cerevisiae

Stamatina Panagoulakou; Paschalitsa Tryfinopoulou; Athanasios Mallouchos et al.

International Journal of Food Science, Vol. 2026 · 2026 · English · DOAJ Scopus

Volatile organic compounds (VOCs) emitted by fungi during growth may be used as an indicator for the detection of fungal contamination in foods, potentially preceding the development of visible fungal growth. In this study, the VOC profile of two ochratoxin A (OTA)-producing fungi, Aspergillus…

Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain

Georgios Sgouros; Athanasios Mallouchos; Maria-Evangelia Filippousi et al.

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

Lactic acid production is an important feature of the yeast Lachancea thermotolerans that has gained increasing interest in winemaking. In particular, in light of climate change, the biological acidification and ethanol reduction by the use of selected yeast strains may counteract the effect of…

Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome

Iris Plioni; Eleni Michalopoulou; Athanasios Mallouchos et al.

Molecules, Vol. 28 No. 14 · 2023 · English · DOAJ Scopus

In the frame of efforts to add value to the Mediterranean currant cultivation and processing sectors, which is essential for their sustainability, sweet wine production is proposed from the finishing side-stream (FSS) of premium quality Corinthian currants, involving complete fermentation using an…

Effect of Cultivar and Geographical Origin on the Volatile Composition of Greek Monovarietal Extra Virgin Olive Oils

Theano Mikrou; Maria Litsa; Artemis Papantoni et al.

Chemosensors, Vol. 11 No. 2 · 2023 · English · DOAJ Scopus

Extra virgin olive oil (EVOO) is highly appreciated by consumers for its unique sensory characteristics that are directly related to its volatile composition. The objective of this study was to investigate the effect of cultivar and geographical origin on the volatile composition of Greek…

Biodiversity and Enological Potential of Non-Saccharomyces Yeasts from Nemean Vineyards

Georgios Sgouros; Ioanna Chalvantzi; Athanasios Mallouchos et al.

Fermentation, Vol. 4 No. 2 · 2018 · English · DOAJ Scopus

Vineyards in Nemea, the most important viticultural zone in Greece, were surveyed for indigenous non-Saccharomyces (NS) yeasts of enological potential. NS populations were isolated from the final stage of alcoholic fermentation and identified by a range of molecular methods. The enological profiles…

Volatile Composition of Industrially Fermented Table Olives from Greece

Theano Mikrou; Katerina Kasimati; Ioanna Doufexi et al.

Foods, Vol. 10 No. 5 · 2021 · English · DOAJ Scopus

Table olives represent one of the most important fermented products in Greece. Their highly appreciated flavor is directly associated with the volatile composition. However, extensive data on the volatile profile of table olives from Greek cultivars are scarce in the literature. For this reason…

Submerged Agitated Cultures of Edible Ascomycetes and Basidiomycetes Grown on Carbon-Rich Waste Streams: Mycelial Mass Production and Volatile Compound Analysis

Dimitris Sarris; Konstantinos Gkatzionis; Antonios Philippoussis et al.

Applied Sciences, Vol. 16 No. 3 · 2026 · English · DOAJ Scopus

The present study explores the treatment and valorization of carbon-rich, low-cost waste streams—sugar beet molasses, expired rice, and wheat cereal hydrolysates—as substrates for submerged shake-flask cultures of edible ascomycetes (Morchella elata AMRL 63, Tuber aestivum AMRL 364) and…

The Use of Hanseniaspora opuntiae to Improve ‘Sideritis’ Wine Quality, a Late-Ripening Greek Grape Variety

Maria-Evangelia Filippousi; Ioanna Chalvantzi; Athanasios Mallouchos et al.

Foods, Vol. 13 No. 7 · 2024 · English · DOAJ Scopus

In view of climate change and the increasingly antagonistic wine market, the exploitation of native genetic resources is revisited in relation to sustainable wine production. ‘Sideritis’ is a late-ripening Greek grape variety, which is quite promising for counteracting wine quality issues…

Torulaspora delbrueckii May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming

Georgios Sgouros; Athanasios Mallouchos; Dimitra Dourou et al.

Foods, Vol. 12 No. 1 · 2023 · English · DOAJ Scopus

Non-Saccharomyces (NS) yeasts are gaining popularity in modern winemaking for improving wine quality. Climate change is one of the biggest challenges winegrowing now faces in warm regions. Here, Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 combined with Saccharomyces cerevisiae…

Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition

Theano Mikrou; Elisavet Pantelidou; Niki Parasyri et al.

Molecules, Vol. 25 No. 17 · 2020 · English · DOAJ Scopus

Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68…

The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems

Antonis Vlassopoulos; Theano Mikrou; Artemis Papantoni et al.

Applied Sciences, Vol. 12 No. 2 · 2022 · English · DOAJ Scopus

Background: Terpenoid compounds, despite their established antioxidant ability, are neglected as potential glycation regulators. Methods: In-vitro model systems of lysine (0.1 M) with glucose (0.1 M and 1 M) were incubated at 80 °C and 100 °C for 3 h in the presence of aniseed oil, thymol and…

Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria

Iris Plioni; Argyro Bekatorou; Antonia Terpou et al.

Foods, Vol. 10 No. 12 · 2021 · English · DOAJ Scopus

Fruit wastes and side-streams can be used for vinegar production to create added value for the agri-food sector and enhance farmer incomes and local economies. In this study, methods for vinegar production by wild and selected acetic acid bacteria (the quick starter Acetobacter aceti and the…

Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques

Faidra Syropoulou; Foteini F. Parlapani; Dimitrios A. Anagnostopoulos et al.

Foods, Vol. 10 No. 12 · 2021 · English · DOAJ Scopus

Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis. Based on the sensory analysis, shelf-life was 15 and 12 days for the whole fish taken in January and…