Maria C Giannakourou (Maria Giannakourou)

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 16

Top Topics

Atomic Force Microscopy

Quality Improvement

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Maria Katsouli, Efimia Dermesonlouoglou, George Dimopoulos, Eleftheria Karafantalou, Maria C Giannakourou, Petros S Taoukis
Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes. Foods (Basel, Switzerland) 13 (1) (2024)
Maria Katsouli, Efimia Dermesonlouoglou, George Dimopoulos, Eleftheria Karafantalou, Maria C Giannakourou, Petros S Taoukis
Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes. Foods (Basel, Switzerland) 13 (1) (2024)
Efimia Dermesonlouoglou, Lefteris Pittas, Petros S Taoukis, Maria C Giannakourou
Osmodehydrofreezing of Tomatoes: Optimization of Osmotic Dehydration and Shelf Life Modeling. Foods (Basel, Switzerland) 13 (17) (2024)
Natalia A Stavropoulou, Andriana E Lazou, Maria C Giannakourou
Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step. Foods (Basel, Switzerland) 13 (9) (2024)
Natalia A Stavropoulou, Andriana E Lazou, Maria C Giannakourou
Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step. Foods (Basel, Switzerland) 13 (9) (2024)
Thalia Tsiaka, Natalia A Stavropoulou, Maria C Giannakourou, Irini F Strati, Vassilia J Sinanoglou
Optimization of Ultrasound-Assisted Extraction and Characterization of the Phenolic Compounds in Rose Distillation Side Streams Using Spectrophotometric Assays and High-Throughput Analytical Techniques. Molecules (Basel, Switzerland) 28 (21) (2023)
Natalia A Stavropoulou, Vassilis-Aggelos Pavlidis, Maria C Giannakourou
Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products. Foods (Basel, Switzerland) 11 (15) (2022)
Varvara Andreou, Ioanna Thanou, Marianna Giannoglou, Maria C Giannakourou, George Katsaros
Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying. Foods (Basel, Switzerland) 10 (8) (2021)
Maria C Giannakourou, Theofania N Tsironi
Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation. Foods (Basel, Switzerland) 10 (4) (2021)
Maria C Giannakourou, Petros S Taoukis
Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches. Foods (Basel, Switzerland) 10 (11) (2021)
Maria C Giannakourou, Konstantinos-Philip Saltaouras, Nikolaos G Stoforos
On optimum dynamic temperature profiles for thermal inactivation kinetics determination. Journal of food science 86 (6) (2021)
Maria C Giannakourou, Petros S Taoukis
Changes during Food Freezing and Frozen Storage. Foods (Basel, Switzerland) 10 (11) (2021)
Maria C Giannakourou, Stylianos Poulis, Spyridon J Konteles, Akrivi Dipla, Vladimiros P Lougovois, Vassiliki Kyrana, Charalampos Proestos, Vassilia J Sinanoglou
Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets. Molecules (Basel, Switzerland) 26 (9) (2021)
Maria C Giannakourou, Efimia K Dermesonlouoglou, Petros S Taoukis
Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage. Foods (Basel, Switzerland) 9 (8) (2020)
Maria C Giannakourou, Petros Taoukis
Holistic Approach to the Uncertainty in Shelf Life Prediction of Frozen Foods at Dynamic Cold Chain Conditions. Foods (Basel, Switzerland) 9 (6) (2020)
Maria C Giannakourou, Andriana E Lazou, Efimia K Dermesonlouoglou
Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach. Foods (Basel, Switzerland) 9 (10) (2020)