{"id":746,"date":"2026-05-04T12:31:19","date_gmt":"2026-05-04T09:31:19","guid":{"rendered":"https:\/\/afood.dpms.diae.uth.gr\/?page_id=746"},"modified":"2026-05-28T18:13:11","modified_gmt":"2026-05-28T15:13:11","slug":"published-work","status":"publish","type":"page","link":"https:\/\/afood.dpms.diae.uth.gr\/en\/published-work\/","title":{"rendered":"Published Work"},"content":{"rendered":"\n
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Publications<\/p>\n\n\n\n

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  1. A. Angou, S. Didos, K. Tsotsouli, F. F. Parlapani, I. S. Boziaris, A. Argiriou. (2026) Title:<\/strong> \u201cFreeze-drying Blue Crab Roe, Sea Urchin, And Beluga Caviar: Impact On Nutritional, Biochemical, And Sensory Properties For The Development Of Novel Seafood Flavoring Agent\u201d. 7th International Conference on Food Science & Technology: Innovation and Sustainability challenges,<\/strong> November 8-9, 2025 in Athens, Greece<\/strong>. <\/li>\n\n\n\n
  2. Angou, A., Didos, S., Tsotsouli, K., Boziaris, I.S., & Argiriou, A. (2026). Freeze-Drying Blue Crab Roe, Sea Urchin, and Beluga Caviar: Impact on Nutritional, Biochemical, and Sensory Properties. Marine Drugs, 24. https:\/\/doi.org\/10.3390\/md24040135<\/a><\/li>\n\n\n\n
  3. E. Meleti, T. Lappa, A. Manouras,E. Malissiova. Title:<\/strong> “Aflatoxin M1 in Cheese: Evaluation of Contamination Levels in Greek Dairy Products”, 7th International Conference on Food Science & Technology,<\/strong> November 8-9, 2025 in Athens, Greece<\/strong> (poster).<\/li>\n\n\n\n
  4. Anagnostopoulos, D. A., Parlapani, F. F., Tsara, E., Eirinaki, M. G., Kokioumi, D., Ampatzidou, E., & Boziaris, I. S. (2023). Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax<\/em>) Fillets. Foods<\/em>, 12<\/em>(6), 1145. https:\/\/doi.org\/10.3390\/foods12061145<\/a><\/li>\n\n\n\n
  5. Mitsagga Chrysanthi, Bouki Paraskevi, Pappas Nikolaos, Makri Vasiliki, Intze, Evangelia, Skoufos Ioannis, Tzora Athina, Giavasis Ioannis. Title:<\/strong> “BENEFICIAL EFFECTS OF NATURAL FEED ADDITIVES FROM OLIVE FRUIT, POMEGRANATE PEELS AND GRAPE POMACE ON GROWTH, GUT MICROBIOME AND MEAT QUALITY OF BROILERS”. Greenutrifood 2025, 7-9\/4\/2025, Dubrovnik. (oral)<\/strong><\/li>\n\n\n\n
  6. Chrysanthi  Mitsagga, Paraskevi Bouki, Nikolaos Pappas, Ioannis Skoufos ,<\/sup> Athina Tzoraand Ioannis Giavasis. Title: <\/strong> “Natural, Antioxidant and Prebiotic Feed Additives from Pomegranate Peels, Olive Fruit Extract, and Grape Pomace Improve Poultry Health, Gut Microbiome and Quality Characteristics of Poultry Meat”. Future Foods 2025, 16-18\/6\/2025, Singapore. (oral)<\/strong><\/li>\n\n\n\n
  7. Chrysanthi Mitsagga, Paraskevi Bouki, Nikolaos Pappas, Ioannis Skoufos, Athina Tzora, Ioannis Giavasis. Title:<\/strong> “Natural, Antioxidant and Prebiotic Feed Additives from Pomegranate Peels, Olive Fruit Extract, and Grape Pomace Improve Poultry Health, Gut Microbiome and Quality Characteristics of Poultry Meat”. Future Foods 2025, 16-18\/6\/2025, Singapore. (oral)<\/strong><\/li>\n<\/ol>\n\n\n\n
    <\/div>\n\n\n\n

    Publications in phase of evaluation<\/p>\n\n\n\n

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    1. Pantelis Peratikos and Myrsini N. Kakagianni Department of Food Science and Nutrition, School of Agricultural Sciences, University of Thessaly, 43100, Karditsa, Greece e-mail: pperatikos.vet@gmail.com<\/a>, mkakagianni@uth.gr<\/a>. Title:<\/strong> “Prevalence and distribution of foodborne pathogens in raw milk cheeses: a systematic review and meta-analysis”, to be presented in the posters category on FoodMicro 7-10 September 2026, Ljublijana, Slovenia<\/strong>.<\/li>\n\n\n\n
    2. A. Smeou3, M. Koureas2, A. Manouras2, I. Boziaris3, E. Malissiova1. Title:<\/strong> “Environmental Sustainability as a dimension of sheep and goat product valorization: Preliminary results from a carbon footprint study of Greek cheeses”, to be presented on the 77th EAAP Annual Meeting 7-11 September 2026, Hamburg, Germany<\/strong>.

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      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Publications Publications in phase of evaluation<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-746","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/afood.dpms.diae.uth.gr\/en\/wp-json\/wp\/v2\/pages\/746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/afood.dpms.diae.uth.gr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/afood.dpms.diae.uth.gr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/afood.dpms.diae.uth.gr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/afood.dpms.diae.uth.gr\/en\/wp-json\/wp\/v2\/comments?post=746"}],"version-history":[{"count":5,"href":"https:\/\/afood.dpms.diae.uth.gr\/en\/wp-json\/wp\/v2\/pages\/746\/revisions"}],"predecessor-version":[{"id":1692,"href":"https:\/\/afood.dpms.diae.uth.gr\/en\/wp-json\/wp\/v2\/pages\/746\/revisions\/1692"}],"wp:attachment":[{"href":"https:\/\/afood.dpms.diae.uth.gr\/en\/wp-json\/wp\/v2\/media?parent=746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}