I. Mourtzinos

发表

The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review

Athina Theocharidou, I. Mourtzinos, C. Ritzoulis, 2022, Food Hydrocolloids for Health.

Polyphenols in Agricultural Byproducts and Food Waste

I. Mourtzinos, A. Goula, Ioannis Mourtzinos, 2019, Polyphenols in Plants.

Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry as a Powerful Analytical Tool for the Discrimination of Truffle Species According to Their Volatiles

I. Mourtzinos, N. Kalogiouri, A. Paraskevopoulou, 2022, Frontiers in Nutrition.

A New Controlled Release System for Propolis Polyphenols and Its Biochemical Activity for Skin Applications

I. Mourtzinos, Aglaia Pappa, G. Voulgaridou, 2021, Plants.

Potential of pomegranate peel extract as a natural additive in foods

I. Mourtzinos, A. Goula, Anastasia Kyriakoudi, 2021 .

Thermal oxidation of vanillin affects its antioxidant and antimicrobial properties.

I. Mourtzinos, V. Karathanos, N. Kalogeropoulos, 2009 .

A Green Extraction Process to Recover Polyphenols from Byproducts of Hemp Oil Processing

I. Mourtzinos, A. Goula, D. Makris, 2018 .

Dietary Supplementation with Pomegranate and Onion Aqueous and Cyclodextrin Encapsulated Extracts Affects Broiler Performance Parameters, Welfare and Meat Characteristics

I. Mourtzinos, I. Skoufos, V. Dotas, 2022, Poultry.

Emulsifiers from Yellow Split Peas

I. Mourtzinos, C. Ritzoulis, D. Georgiou, 2022, Food Biophysics.

Chemical composition, antioxidant activity and antimicrobial properties of propolis extracts from Greece and Cyprus

I. Mourtzinos, V. Karathanos, N. Kalogeropoulos, 2009 .

Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents

C. Biliaderis, I. Mourtzinos, A. Lazaridou, 2021, Foods.

Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization

I. Mourtzinos, Thomas Koupantsis, E. Katsanidis, 2021, Critical reviews in food science and nutrition.

Optimization of a green extraction method for the recovery of polyphenols from olive leaf using cyclodextrins and glycerin as co-solvents

C. Biliaderis, I. Mourtzinos, D. Makris, 2016, Journal of Food Science and Technology.

Bicyclo[3.1.0]hexanes from sugar-derived diazo compounds and iodonium ylides. Diastereocontrol and synthetic applications

I. Mourtzinos, E. Coutouli-argyropoulou, J. K. Gallos, 2002 .

Encapsulation of Olive Leaf Extract in β-Cyclodextrin

I. Mourtzinos, F. Salta, A. Chiou, 2007 .

Green extraction of polyphenols from whole pomegranate fruit using cyclodextrins.

I. Mourtzinos, V. Karathanos, K. Yannakopoulou, 2017, Food chemistry.

Natural food colorants derived from onion wastes: Application in a yoghurt product

C. Biliaderis, I. Mourtzinos, D. Makris, 2018, Electrophoresis.

Thermal stability of anthocyanin extract of Hibiscus sabdariffa L. in the presence of beta-cyclodextrin.

I. Mourtzinos, V. Karathanos, K. Yannakopoulou, 2008, Journal of agricultural and food chemistry.

Photometric Analysis of Propolis from the Island of Samothraki, Greece. The Discovery of Red Propolis

I. Mourtzinos, Alexandros Papachristoforou, G. Menexes, 2019, Chemistry & biodiversity.

Synergistic antifungal activity and substitution of sorbate with cyclodextrin‐based aqueous extracts of propolis bioactives

I. Mourtzinos, K. Gkatzionis, M. Hatzikamari, 2020, Journal of Food Processing and Preservation.

A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage.

I. Mourtzinos, A. Goula, M. Hatzikamari, 2019, Food chemistry.

Encapsulation of Melissa Officinalis leaf's active compounds in β-cyclodextrin and modified starch

I. Mourtzinos, V. Karathanos, S. Papadakis, 2011 .

Encapsulation of complex extracts in β-cyclodextrin: An application to propolis ethanolic extract

I. Mourtzinos, A. Chiou, V. Karathanos, 2008, Journal of microencapsulation.

Effects of Cornus and Its Mixture with Oregano and Thyme Essential Oils on Dairy Sheep Performance and Milk, Yoghurt and Cheese Quality under Heat Stress

I. Mourtzinos, T. Moschakis, D. Lazari, 2021, Animals : an open access journal from MDPI.

Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with β-cyclodextrin

I. Mourtzinos, N. Andrikopoulos, V. Karathanos, 2007 .

Optimization of a Green Extraction/Inclusion Complex Formation Process to Recover Antioxidant Polyphenols from Oak Acorn Husks (Quercus Robur) Using Aqueous 2-Hydroxypropyl-β-Cyclodextrin/Glycerol Mixtures

C. Biliaderis, I. Mourtzinos, D. Makris, 2016 .

Encapsulation of nutraceutical monoterpenes in beta-cyclodextrin and modified starch.

I. Mourtzinos, V. Karathanos, S. Papadakis, 2007, Journal of food science.

Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications

I. Mourtzinos, K. Gardikis, A. Kyriakoudi, 2021, Plants.

Green Extracts from Coffee Pulp and Their Application in the Development of Innovative Brews

I. Mourtzinos, A. Goula, K. Kontogiannopoulos, 2020, Applied Sciences.

Encapsulation of olive leaf extract in beta-cyclodextrin.

I. Mourtzinos, F. Salta, A. Chiou, 2007, Journal of agricultural and food chemistry.

Green extraction of caffeine from coffee pulp using a deep eutectic solvent (DES)

I. Mourtzinos, A. Goula, K. Gardikis, 2022, Applied Food Research.

Potential use of Rosemary, Propolis and Thyme as Natural Food Preservatives

I. Mourtzinos, D. Makris, C. V. Nikiforidis, 2015 .

A Rapid GC-FID Method for the Determination of Fatty Acids in Walnut Oils and Their Use as Markers in Authenticity Studies

I. Mourtzinos, N. Kalogiouri, G. Zachariadis, 2021, Food Analytical Methods.

Sensory analysis, volatile profiles and antimicrobial properties of Origanum vulgare L. essential oils

I. Mourtzinos, Alexandros Papachristoforou, K. Karamanoli, 2021, Flavour and Fragrance Journal.

Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract

I. Mourtzinos, E. Katsanidis, Aikaterini Kanelaki, 2022, Gels.

Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese

C. Biliaderis, I. Mourtzinos, T. Moschakis, 2021 .

Anthocyanin-rich extracts from Cornelian cherry pomace as a natural food colorant: a spectroscopic and LC-QTOF-MS study

I. Mourtzinos, N. Kalogiouri, U. Menkissoglu-Spiroudi, 2022, European Food Research and Technology.

Multielemental Inductively Coupled Plasma – Optical Emission Spectrometric (ICP-OES) Method for the Determination of Nutrient and Toxic Elements in Wild Mushrooms Coupled to Unsupervised and Supervised Chemometric Tools for Their Classification by Species

I. Mourtzinos, N. Kalogiouri, G. Zachariadis, 2022, Analytical Letters.

Extraction of Lycopene from Tomato Using Hydrophobic Natural Deep Eutectic Solvents Based on Terpenes and Fatty Acids

I. Mourtzinos, A. Kyriakoudi, Alexandros Tsiouras, 2022, Foods.

Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese

I. Mourtzinos, T. Moschakis, Stamatia Christaki, 2022, Food Control.

Stability of natural food colorants derived from onion leaf wastes.

C. Biliaderis, I. Mourtzinos, T. Moschakis, 2022, Food chemistry.

Development of low fat: Low salt processed meat products

C. Biliaderis, I. Mourtzinos, Dimitrios Andreopoulos, 2020 .

Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies.

I. Mourtzinos, A. Goula, K. Kaderides, 2019, Food chemistry.

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

I. Mourtzinos, G. Menexes, K. Gkatzionis, 2023, Food Chemistry Advances.

Emulsifiers from Yellow Split Peas

I. Mourtzinos, C. Ritzoulis, D. Georgiou, 2022, Food Biophysics.

Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed

I. Mourtzinos, N. Kalogiouri, S. Andreadis, 2021, European Food Research and Technology.

Effects of dietary substitution of fishmeal by black soldier fly (Hermetia illucens) meal on growth performance, whole-body chemical composition, and fatty acid profile of Pontastacus leptodactylus juveniles

K. Feidantsis, I. Georgoulis, B. Michaelidis, 2023, Frontiers in Physiology.

Optimization of polyphenol extraction from red grape pomace using aqueous glycerol/tartaric acid mixtures and response surface methodology

S. Kallithraka, I. Mourtzinos, D. Makris, 2016, Preparative biochemistry & biotechnology.

Rapid Assessment of Anthocyanins Content of Onion Waste through Visible-Near-Short-Wave and Mid-Infrared Spectroscopy Combined with Machine Learning Techniques

G. Zalidis, I. Mourtzinos, S. A. Ordoudi, 2021 .

Comparison of qualitative characteristics of propolis extracts using different purification methods

I. Mourtzinos, Alexandros Papachristoforou, Dimitra Graikini, 2019, Journal of Apicultural Research.

Optimisation of organic solvent-free polyphenol extraction from Hypericum triquetrifolium Turra using Box–Behnken experimental design and kinetics

I. Mourtzinos, D. Makris, B. Karakashov, 2015, International Journal of Industrial Chemistry.

Green Extraction Technology of Polyphenols from Food By-Products

I. Mourtzinos, A. Kyriakoudi, 2022, Foods.

An Optimized HPLC-DAD Methodology for the Determination of Anthocyanins in Grape Skins of Red Greek Winegrape Cultivars (Vitis vinifera L.)

I. Mourtzinos, N. Kalogiouri, U. Menkissoglu-Spiroudi, 2022, Molecules.

Dietary Inflammatory Index score and prodromal Parkinson's disease incidence: The HELIAD study.

M. Stamelou, N. Scarmeas, C. Anastasiou, 2022, The Journal of nutritional biochemistry.

Diet Inflammatory Index and Dementia Incidence

N. Scarmeas, C. Anastasiou, M. Yannakoulia, 2021, Neurology.

Recovery of Bound Phenolic Compounds from Rice Hulls via Microwave-Assisted Alkaline Hydrolysis

I. Mourtzinos, N. Nenadis, A. Kyriakoudi, 2023, Sustainability.

Insights on the impact of deep eutectic solvents on the composition of the extracts from lemon (Citrus limon L.) peels analyzed by a novel RP-LC–QTOF-MS/MS method

C. Biliaderis, I. Mourtzinos, N. Kalogiouri, 2022, European Food Research and Technology.

Encapsulation of complex extracts in β-cyclodextrin: An application to propolis ethanolic extract

I. Mourtzinos, A. Chiou, V. Karathanos, 2009, Journal of microencapsulation.