1.Natural β-Carotene Production by Blakeslea trispora Cultivated in Spanish-Style Green Olive Processing Wastewaters

作　　者：Eugenia Papadaki ;Fani Th Mantzouridou

出　　处：Foods. 2021 ;10(2):327.doi:10.3390/foods10020327

出版社：MDPI Publishing

文章 ID：259000781

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2.Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

作　　者：Maria Papapostolou ;Fani Th. Mantzouridou ;Maria Z. Tsimidou

出　　处：Foods. 2021 ;10(2):392.doi:10.3390/foods10020392

出版社：MDPI Publishing

文章 ID：259208618

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3.On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

作　　者：Sofia Lalou ;Stella A. Ordoudi ;Fani Th. Mantzouridou

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112650

出版社：MDPI Publishing

文章 ID：1036377609

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

作　　者：Paraskevi Tsimitri ;Anastasios Michailidis ;Efstratios Loizou 等

出　　处：Resources. 2022 ;11(1):2.doi:10.3390/resources11010002

出版社：MDPI Publishing

文章 ID：1036924104

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5.Bay Laurel ( Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

作　　者：Stella A. Ordoudi ;Maria Papapostolou ;Nikolaos Nenadis 等

出　　处：Foods. 2022 ;11(5).doi:10.3390/foods11050752

出版社：MDPI Publishing

文章 ID：1036788536

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6.Strategic Priorities of the Scientific Plan of the European Research Infrastructure METROFOOD-RI for Promoting Metrology in Food and Nutrition

作　　者：Maria Z. Tsimidou ;Stella A. Ordoudi ;Fani Th. Mantzouridou 等

出　　处：Foods. 2022 ;11(4).doi:10.3390/foods11040599

出版社：MDPI Publishing

文章 ID：1036802724

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