Hasil Pencarian - Panagiota Potsaki

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  1. 1
    Effect of Acute Consumption of Crackers Enriched with Grape Seed Flour or Barley Flour with Added β-Glucan on Biomarkers of Postprandial Glycemia, Lipidemia, and Oxidative Stress: A Crossover Study

    Effect of Acute Consumption of Crackers Enriched with Grape Seed Flour or Barley Flour with Added β-Glucan on Biomarkers of Postprandial Glycemia, Lipidemia, and Oxidative Stress:... oleh Despina Chatziharalambous, Olga Papagianni, Panagiota Potsaki, Kalliopi Almpounioti, Antonios E. Koutelidakis

    Diterbitkan 2024-05-01
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  2. 2
    Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture

    Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture oleh Ioanna Gkitsaki, Panagiota Potsaki, Ioanna Dimou, Zoi Laskari, Antonios Koutelidakis, Efstathios Giaouris

    Diterbitkan 2024-01-01
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  3. 3
    Total Antioxidant Capacity and Phenolic Content of 17 Mediterranean Functional Herbs and Wild Green Extracts from North Aegean, Greece

    Total Antioxidant Capacity and Phenolic Content of 17 Mediterranean Functional Herbs and Wild Green Extracts from North Aegean, Greece oleh Chrysoula Kaloteraki, Kalliopi Almpounioti, Panagiota Potsaki, Panoraia Bousdouni, Aikaterini Kandyliari, Antonios E. Koutelidakis

    Diterbitkan 2021-10-01
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  4. 4
    Postprandial Inflammatory and Metabolic Responses Induced by Authentic Mytilinis Cheese: A Preliminary, Crossover, Nutritional Intervention in Healthy Adults

    Postprandial Inflammatory and Metabolic Responses Induced by Authentic Mytilinis Cheese: A Preliminary, Crossover, Nutritional Intervention in Healthy Adults oleh Olga Papagianni, Angeliki Voutsa, Olga Katira, Panagiota Potsaki, Kalliopi Almpounioti, Konstantina Tzitziri, Dimitrios Skalkos, Antonios E. Koutelidakis

    Diterbitkan 2023-03-01
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  5. 5
    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

    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 oleh Despina Chatziharalambous, Chrysoula Kaloteraki, Panagiota Potsaki, Olga Papagianni, Konstantinos Giannoutsos, Danai I. Koukoumaki, Dimitris Sarris, Konstantinos Gkatzionis, Antonios E. Koutelidakis

    Diterbitkan 2023-06-01
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  6. 6
    Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

    Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization oleh Aikaterini Kandyliari, Panagiota Potsaki, Panoraia Bousdouni, Chrysoula Kaloteraki, Martha Christofilea, Kalliopi Almpounioti, Andreani Moutsou, Chistodoulos K. Fasoulis, Leandros V. Polychronis, Vasileios K. Gkalpinos, Andreas G. Tzakos, Antonios E. Koutelidakis

    Diterbitkan 2023-02-01
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  7. 7
    A Novel Functional Refined Olive Oil, Enhanced with Orange Peel Extract, Modulates Postprandial LDL-Cholesterol Responses in Individuals at Cardiometabolic Risk: A Pilot Randomized, Controlled, Cross-Over Nutritional Intervention

    A Novel Functional Refined Olive Oil, Enhanced with Orange Peel Extract, Modulates Postprandial LDL-Cholesterol Responses in Individuals at Cardiometabolic Risk: A Pilot Randomized... oleh Olga Papagianni, Chrysoula Kaloteraki, Aikaterini Kandyliari, Panagiota Potsaki, Panorea Bousdouni, Kalliopi Almpounioti, Camille Ouzaid, Anna-Kyriaki Mavrou, Vasiliki Panteli, Thomas Loukas, Athanasios Magkoutis, Dimitrios Skalkos, Haralabos C. Karantonis, Antonios E. Koutelidakis

    Diterbitkan 2023-07-01
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  8. 8
    Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product

    Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product oleh Alexios Vardakas, Aris E. Giannakas, Maria Dimitrakouda, Amarildo Ndreka, Christiana Chaintari, George Iordanidis, Nikolaos Vaggeli, Tarsizia Angelari, Kalliopi Almpounioti, Panagiota Potsaki, Olga Papagianni, Dimitrios Skondras, Ioannis K. Karabagias, Antonios E. Koutelidakis, Nikolaos D. Andritsos

    Diterbitkan 2024-07-01
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