Curriculum Vitae

Fani Mantzouridou

Professor, School of Chemistry

Personal Information

- 2310997774
fmantz@chem.auth.gr
Scopus ID6603108632
https://orcid.org/0000-0002-9714-6174
Γνωστικό Αντικείμενο:
Χημεία και Βιοτεχνολογία Τροφίμων
Επιστημονική Ειδίκευση:
- Χημεία
- Επεξεργασία τροφίμων
- Τεχνολογία προστασίας του περιβάλλοντος

Education

Προπτυχιακές Σπουδές

1997	ΧΗΜΕΙΑΣ ΤΜΗΜΑ ΧΗΜΕΙΑς, ΣΧΟΛΗ ΘΕΤΙΚΩΝ ΕΠΙΣΤΗΜΩΝ ΑΠΘ Greece

Μεταπτυχιακές Σπουδές

1998	MSc Department of Food Science and Technology Univeristy of Reading Great Britain Food Biotechnoly

Διδακτορικό Δίπλωμα

2003	PhD Τμήμα Γεωπονίας, Σχολή Γεωπονίας ΑΠΘ Greece Βιοτεχνολογία Τροφίμων

Μετεκπαίδευση

18/8/2003-16/11/2003 Ως μεταδιδακτορική ερευνήτρια απασχολήθηκα στο Τμήμα Βιοκατάλυσης, Βιταμινών και Καροτενοειδών της Χημικής Γερμανικής Βιομηχανίας BASF για πραγματοποίηση έρευνας με θέμα «Fermentative Herstellung von Carotinoiden».

1/11/2005-30/4/2007 Ως μεταδιδακτορική ερευνήτρια απασχολήθηκα στο Εργαστήριο Χημείας και Τεχνολογίας Τροφίμων του Τμήματος Χημείας του Α.Π.Θ. για πραγματοποίηση έρευνας με θέμα «Αξιοποίηση φυτικών ελαίων στη βιοτεχνολογική παραγωγή συστατικών τροφίμων με υψηλή προστιθέμενη αξία. Εξέταση της επίδρασης της χημικής σύστασης των ελαίων στην παραγωγή β-καροτενίου και την ποιοτική και ποσοτική σύσταση του ενδοκυτταρικού λίπους του χρησιμοποιούμενου μύκητα (Blakeslea trispora)»

Course Work

Courses of Winter semester of 2025–26 academic year

	SCHOOL OF CHEMISTRY
ΕΧΤ486	Specific Topics in Food Chemistry
Η04	Food Chemistry I
Κ410	Laboratory Food Testing
ΥΧΤ481	Food Analysis

	SCHOOL OF BIOLOGY
GM.MGB.7.2	FOOD CHEMISTRY

	SCHOOL OF AGRICULTURE
Ν313Υ	BIOPROCESSES IN FOOD SCIENCE

	Postgraduate Program «Chemical Technology and Industrial Applications»
Μ3Υ31	Chemical and Biochemical Changes in Foods
Μ3Υ33	Research Methodologies in Food Science

Courses of Spring semester of 2025–26 academic year

	SCHOOL OF CHEMISTRY
ΕΧΤ483	Food Quality Control
ΕΧΤ484	Food & Alcoholic Beverage Industries
Η05	Food Processing and Preservation
Κ412	Food Chemistry II
ΥΧΤ381	Food Chemistry
ΥΧΤ482	Food Technology

	Postgraduate Program “Quality Control-Chemical Analysis-Environment”
Μ2Υ25	Special topics in food safety, authenticity and packaging

	Postgraduate Program «Chemical Technology and Industrial Applications»
Μ3Υ34	Manufacturing Processes of Food Products and Ingredients with Emphasis to Bioprocesses
Μ3Υ35	Innovative Product Development for Food and Feed Industrial Application
Μ3Υ36	Special Topics in Food Safety, Authenticity and Packaging

Theses Supervised

Student Theses within AUTh

In progress

Doctoral

No title
No title
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Postgraduate

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Undergraduate

Food carotenoids
No title

2025–2026

Postdoctoral

No title

Postgraduate

Investigation of carotenoid production in phototropic microalgae strains of the genus Dunaliella isolated from natural habitats

2024–2025

Undergraduate

No title
No title

Postgraduate

Development and validation of an analytical method for the simultaneous determination of the main phenolic and triterpenic compounds in table olives by RP-UPLC-DAD

2023–2024

Postgraduate

Preparation and study of properties of edible films based on chitosan containing Origanum vulgare L. and Laurus nobilis L essential oils

Undergraduate

Phenotypic characterization of isolated strains from the salt-reduced olive brine and tests for their possible activity.
No title

2022–2023

Postdoctoral

No title

Undergraduate

Preparation and characterization of chitosan (practical grade) edible membranes for preservation of table olives.
Alternative quality control methods for the determination of sinalbin and hydrolysis products in dried mustard seeds (Sinapis alba)

Postgraduate

Montoring squalene and ergosterol levels in the lipid fraction of the fungus Blakeslea trispora under conditions favoring phytoene formation
Phytoene production by the fungus Blakeslea trispora: Evaluating the effectiveness of chemical regulators of β-carotene and ergosterol biosynthesis
Preliminary investigation of the indigenous lactic acid bacteria profile of raw and alkaline-treated olives cv. Chondrolia Chalkidikis and Chalkidiki using classical microbiological and molecular techniques

2021–2022

Undergraduate

Extraction of carotenoids from the solid juicing residue of persimmon fruits (Diospyros kaki L.) using sunflower oil: an exploitation study.
Preliminary study for the preperation of chitosan edible membranes and their application on table olives.

Postgraduate

A pilot scale study on the effect of the composition of the fermentation brine on safety and quality indicators of the Greek table olives (cv. Chalkidiki)

2020–2021

Undergraduate

Systematic review and meta-analysis of data from microbiological analysis of reduced salt fermentation brines for table olives production
Systematic review and meta-analysis of organoleptic testing of table olives with reduced salt content
No title

Postgraduate

Production of alcoholic beverage from persimmon fruit juice (Diospyros kaki cv. Jiro) and compositional study of the juice residue.

Postdoctoral

No title

2019–2020

Undergraduate

META-ANALYSIS application in Food Science

Doctoral

No title

2018–2019

Undergraduate

STUDY ON THE PROTECTIVE ROLE OF RESISTANCE STARCH FROM BANANA FLOUR (cv. KIBUZI) ON THE SURVIVAL OF LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS DC 412 IN SIMULATED GASTROINDESTINAL CONDITIONS

Postgraduate

Effect of pyrocatechuic acid to saccharomyces cerevisiae resistance against oxidative stress.
Exploitation of whey in one-step process to improve the biomass production of indigenous lactic acid bacteria and viability of freeze-dried cells during storage.

2017–2018

Undergraduate

Effect of lyophilization on viability and catabolism of lactose by a lactic acid bacterium
Examination of stress conditions of table olive fermentation on viability of a lactic acid bacterium isolate

2016–2017

Postgraduate

Influence of brine composition on the development of microflora during fermentation of Halkidiki Green Olives.
"TOWARDS OPTIMIZATION OF MIXED CULTURE ALCOHOLIC FERMENTATION OF HIGH-SUGAR GRAPE MUST".

Undergraduate

Experimental study of the growth kinetics of bacterial cultures in cheese whey
Examination of technological properties of lactic acid bacteria isolated from table olive processing wastewaters

2015–2016

Postgraduate

Assessment of a yoghurt-like product manufactured from ultrafiltrated maize germ milk.

2011–2012

Postgraduate

No title
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2010–2011

Postgraduate

No title

Unknown

Undergraduate

Preliminary investigation of the effect of alkaline treatment of olives of "Chondolia Halkidiki" and "Chalkidiki" cultivars on maslinic and oleanolic acids content.

Administrative Work

Τμήματος
#	Από	Έως	Θέση Όργανο / Επιτροπή
4	2019	2021	Coordinator, Συντονίστρια Erasmus+ International για το Τμήμα Χημείας Α.Π.Θ. 2019-σήμερα
3	2017	2019	Member, Επιτροπή αξιολόγησης αποτελεσμάτων των διαγωνιστικών διαδικασιών για την ανάθεση εκμετάλλευσης του μαγειρείου-εστιατορίου Π.Φ.Λ. του Α.Π.Θ. κατά τα έτη 2017 και 2018
1	2009	2018	Member, Γ.Σ. του Τμήματος Χημείας Α. Π. Θ. κατά τα ακαδημαϊκά έτη 2009-10, 2013-2014, 2015-2016 και 2017-2018
2	2009	2010	Member, ΕΔΕ του Διατμηματικού Προγράμματος Μεταπτυχιακών Σπουδών «Νανοεπιστήμες και Νανοτεχνολογίες» του Α.Π.Θ. κατά το ακαδημαϊκό έτος 2009-2010

Research Projects

Coordinator
2026–2026	FAIRferm: FAIRifying microbiome–metabolome time-series data from food fermentation processes
2024–2024	Meeting of WG2 "Cartography of fermented foods in the diet of COST countries" members
2023–2026	Preservation Blakeslea trispora strains
2022–2026	Participation of AUTH in the Greek node, METROFOOD-GR, of METROFOOD-RI
2022–2022	Biotechnological production of lycopene
2022–2026	Biotechnological production of foods and food ingredients
2021–2024	Growing edible olive friendly to the diet reduced in salt
2016–2019	Industrial symbiosis for valorising whey and banana wastes and by-products for the production of novel foods
2016–2018	Industrial symbiosis for valorising whey and banana wastes and by-products for the production of novel foods
2016–2016	Alternatives methods for the production of energies (heat, electricity, biothanol) from food biomass
2016–2016	Assessment of methods for the production of vanillin from Biotech (using yeast, bacteria or enzymes), chemical sythesis, and plant extraction methods
2016–2016	Guidance document for preparing standard operational procedures for screening flavors
2015–2016	Fatty acids in wine lees
2015–2016	Transesterification of fatty acids in wine lees
2012–2013	Scale-up of the bioprocess for the lycopene production by the food-grade fungus blakeslea trispora in bubble column reactor
2009–2009	Examination of processes for the recovery of β-carotene from the cells of the fungus Blakeslea trispora

Participant
2024–2028
2024–2024	Metrofood-RI Early phase Implementation
2021–2023	Exploitation of olives processing by-products and wastes to produceinnovative bio-functional feeds and quality animal products
2021–2026
2019–2022	METROFOOD-RI Preparatory Phase Project
2019–2023	Food Nutrition Security Cloud
2019–2020
2018–2026
2018–2020	Seminars of modern wine making, theoretical and practical distillation & traditional distillates and training in wine tasting (Module A & B)
2017–2017	Progressing towards the construction of METROFOOD-RI.
2016–2017	Modern wine making seminars, theoritical and practical distillation and traditional spirits and training in wine tasting (section A&B)
2013–2017	Capacity Building of Personnel in Jordanian Olive Industry.
2013–2018	Contribution in evolution and improvement of grape growing and wine making methods
2012–2015	Exploitation of oil bodies from oil-rich plant sources in the development of novel food products
2007–2011	Genetics resources of saffron and allies (Crocus ssp.)
2002–2003	Detection of clostridia in honey
2001–2003	Production of lactic acid and gellan gum from molasses and synthetic media.
1999–2015	Planning of administrative organisation and drafing of internal ruletion of E.A.D.P
1997–1999	Αναδιάρθρωση & ενίσχυση του προγράμματος μεταπτυχιακών σπουδών του Τμήματος Γεωπονίας του Α.Π.Θ.

Publications

(2025)

Journal Article

Gerasopoulos Athanasios, Mantzouridou Fani, Nenadis Nikolaos . (2025) . Physicochemical properties of olive leaf powders and incorporation in chitosan-based edible films for improved functionality . Food Hydrocolloids . vol.160 no.part 1 p.110748 (13 pages)
Yilmaz Birsen, Alvanoudi Panagiota, Kalogeropoulou Aggeliki, Santa Dushica, Bulmus-Tuccar Tugce, Nikolaou Anastasios, Moreno-Indias Isabel, Ruiz-Limon Patricia, Gutierrez-Repiso Carolina, Hillesheim Elaine, Meslier Victoria, Mayo Baltasar, Malagon Jeadran, Chassard Christophe, Pracer Smilja, Vergeres Guy, Mantzouridou Fani . (2025) . Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review . Frontiers in Nutrition . vol.12 p.1651134 (37 pages)

Book Chapter

Yilmaz Birsen, Mantzouridou Fani, Kalogeropoulou Aggeliki G., Papageorgiou Maria, Skendi Adriana . (2025) . Chapter 18 - Potential contaminants in sourdough and sourdough-based products and possible solutions . Handbook of Sourdough Microbiota and Fermentation : Food Safety, Health Benefits, and Product Development . Fatih Ozogul, Joao Miguel Rocha and Elena Bartkiene . London . Academic Press . p.321-338

(2024)

Journal Article

Alvanoudi Panagiota, Kalogeropoulou Aggeliki, Nenadis Nikolaos, Stathopoulos Panagiotis, Skaltsounis Alexios-Leandros, Mantzouridou Fani . (2024) . Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects . Food Research International . vol.191 p.Article number: 114710
Bintsis Thomas, Mantzouridou Fani, Lalou Sofia, Alvanoudi Panagiota, Ordoudi Stergiani (Stella), Angelidis Apostolos, Fletouris Dimitrios . (2024) . Correction: Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study . Food and Bioprocess Technology . vol.17 no.11 p.3576-3576
Lalou Sofia, Ordoudi Stergiani (Stella), Mantzouridou Fani . (2024) . Evaluation of safety and quality parameters of persimmon balsamic-type vinegar during multistarter culture fermentation and accelerated aging with oak chips . Food Bioscience . vol.57 p.Article number: 103526
Langari Despoina, Mantzouridou Fani . (2024) . Analytical aspects of metagenomic and volatilomic approaches that advance table olive integrity research . Exploration of Foods and Foodomics . vol.2 no.6 p.570-598
Lioliopoulou Styliani, Papadopoulos Georgios, Mantzouridou Fani, Giannenas Ilias, Kalogeropoulou Aggeliki G., Lioupi Artemis, Theodoridis Georgios, Fortomaris Paschalis . (2024) . Pomegranate peel dietary supplementation in laying hens affects egg yolk color and eggshell quality, decreases yolk lipid oxidation and influences yolk lipidomic profile . Journal of Applied Poultry Research . vol.33 no.4 p.100495 (14 pages)
Mantzouridou Fani, Sferopoulou Elpida, Thanou Panagiota . (2024) . Uncovering the Hidden Potential of Phytoene Production by the Fungus Blakeslea trispora . Foods . vol.13 no.18 p.2882 (17 pages)
Paltaki Aikaterini, Mantzouridou Fani, Loizou Efstratios, Chatzitheodoridis Fotios, Alvanoudi Panagiota, Choutas Stelios, Michailidis Anastasios . (2024) . Consumers’ Attitudes towards Differentiated Agricultural Products: The Case of Reduced-Salt Green Table Olives . Sustainability . vol.16 no.6 p.Article number: 2392
Papadaki Eugenia, Mantzouridou Fani . (2024) . Αpplication of Aspergillus niger for Extracellular Tannase and Gallic Acid Production in Non-sterile Table Olive Processing Wastewaters . Waste and Biomass Valorization . vol.15 no.2 p.1199–1212
Sar Taner, Marchlewicz Ariel, Harirchi Sharareh, Mantzouridou Fani, Hosoglu Muge Isleten, Akbas Meltem Yesilcimen, Hellwig Coralie, Taherzadeh Mohammad J. . (2024) . Resource recovery and treatment of wastewaters using filamentous fungi . Science of the Total Environment . vol.951 p.Article number: 175752
Todorovic Smilja, Akpinar Asli, Assuncao Ricardo, Bar Cornelia, Bavaro Simona L., Berkel Kasikci Muzeyyen, Dominguez-Soberanes Julieta, Capozzi Vittorio, Cotter Paul D., Doo Eun-Hee, Ergun Burcu Gunduz, Guzel Mustafa, Harsa Hayriye S., Hastaoglu Emre, Humblot Christele, Hyseni Bahtir, Hosoglu Muge I., Issa Aline, Karakas-Budak Barcin, Karakaya Sibel, Kesenkas Harun, Keyvan Erhan, Kunili Ibrahim E., Kutt Mary-Liis, Laranjo Marta, Louis Sandrine, Mantzouridou Fani, Matalas Antonia, Mayo Baltasar, Mojsova Sandra, Mukherjee Arghya, Nikolaou Anastasios, Ortakci Fatih, Paveljsek Diana, Perrone Giancarlo, Pertziger Eugenia, Santa Dushica, Sar Taner, Savary-Auzeloux Isabelle, Schwab Clarissa, Starowicz Malgorzata, Stojanovic Marko, Syrpas Michail, Tamang Jyoti P., Yerlikaya Oktay, Yilmaz Birsen, Malagon-Rojas Jeadran, Salminen Seppo, Frias Juana, Chassard Christophe, Vergeres Guy . (2024) . Health benefits and risks of fermented foods—the PIMENTO initiative . Frontiers in Nutrition . vol.11 p.1458536 (14 pages)

(2023)

Journal Article

Alvanoudi Panagiota, Ordoudi Stergiani (Stella), Nakas Alexandros, Assimopoulou Andreana, Mantzouridou Fani . (2023) . Brine Volatilome Changes Along the Spontaneous Fermentation of Spanish-Style cv. Chalkidiki Green Olives Under High and Low NaCl Conditions . Food and Bioprocess Technology . vol.17 no.6 p.1462-1478
Lioliopoulou Styliani, Papadopoulos Georgios, Giannenas Ilias, Vasilopoulou Konstantina, Squires Clare, Fortomaris Paschalis, Mantzouridou Fani . (2023) . Effects of Dietary Supplementation of Pomegranate Peel with Xylanase on Egg Quality and Antioxidant Parameters in Laying Hens . Antioxidants . vol.12 no.1 p.Article number: 208 (14 pages)
Naziri Eleni, Papadaki Eugenia, Savvidis Iordanis, Botsaris George, Gkatzionis Konstantinos, Mugampoza Ediriisa, Mantzouridou Fani . (2023) . Exploring the Potential of Halloumi Second Cheese Whey for the Production of Lactic Acid Cultures for the Dairy Industry . Sustainability . vol.15 no.11 p.Article number: 9082
Pyrka Ioanna, Mantzouridou Fani, Nenadis Nikolaos . (2023) . Optimization of olive leaves' thin layer, intermittent near-infrared-drying . Innovative Food Science & Emerging Technologies . vol.84 p.Article number: 103264 (11 pages)
Zavrakoglou Vasilis, Arampatzis Athanasios, Kalogeropoulou Aggeliki, Mantzouridou Fani, Assimopoulou Andreana, Nenadis Nikolaos . (2023) . On the Perspective of Solid-State Fermented Olive Leaves . Planta Medica . vol.89 no.14 p.1402-1402, meeting abstract: P-333

Book Chapter

Tsimidou Maria, Mantzouridou Fani, Nenadis Nikolaos . (2023) . Minor bioactive lipids . Advances in Food and Nutrition Research . Elsevier Science . p.(45 pages)

(2022)

Journal Article

Alvanoudi P., Ordoudi Stergiani (Stella), Nakas A., Assimopoulou Andreana, Mantzouridou Fani . (2022) . Volatilomics of Spanish style cv. Chalkidiki green table olives spontaneously fermented in Reduced NaCl Content Brine . Planta Medica . vol.88 no.15 p.1453-1453, meeting abstract: P-059
Nenadis Nikolaos, Samara Efi, Mantzouridou Fani . (2022) . On the Role of the Carboxyl Group to the Protective Effect of o-dihydroxybenzoic Acids to Saccharomyces cerevisiae Cells upon Induced Oxidative Stress . Antioxidants . vol.11 no.1 p.Article number: 161 (15 pages)
Ordoudi Stergiani (Stella), Papapostolou Maria, Nenadis Nikolaos, Mantzouridou Fani, Tsimidou Maria . (2022) . Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products . Foods . vol.11 no.5 p.Article number: 752 (24 pages)
Papadopoulos Georgios, Lioliopoulou Styliani, Ordoudi Stergiani (Stella), Giannenas Ilias, Van Hoeck Veerle, Morisset Dany, Arsenos Georgios, Fortomaris Paschalis, Mantzouridou Fani . (2022) . Xylanase Supplementation in Wheat-Based Diets of Laying Hens Affects the Egg Yolk Color, Carotenoid and Fatty Acid Profiles . Foods . vol.11 no.15 p.Article number: 2209 (18 pages)
Sferopoulou E., Mantzouridou Fani . (2022) . Phytoene accumulation in the food grade fungus Blakeslea trsipora by interfering pathways of β-carotene and ergosterol synthesis . Planta Medica . vol.88 no.15 p.1439-1440, meeting abstract: P-023
Tsimidou Maria, Ordoudi Stergiani (Stella), Mantzouridou Fani, Nenadis Nikolaos, Stelzl Tamara, Rychlik Michael, Belc Nastasia, Zoani Claudia . (2022) . Strategic Priorities of the Scientific Plan of the European Research Infrastructure METROFOOD-RI for Promoting Metrology in Food and Nutrition . Foods . vol.11 no.4 p.Article number: 599 (22 pages)
Tsimitri Paraskevi, Michailidis Anastasios, Loizou Efstratios, Mantzouridou Fani, Gkatzionis Konstantinos, Mugampoza Ediriisa, Nastis Stefanos . (2022) . Novel Foods and Neophobia: Evidence from Greece, Cyprus, and Uganda . Resources . vol.11 no.1 p.Article number: 2 (16 pages)

(2021)

Journal Article

Haktanir Izlem, Masoura Maria, Mantzouridou Fani, Gkatzionis Konstantinos . (2021) . Mechanism of antimicrobial activity of honeybee (Apis mellifera) venom on Gram-negative bacteria: Escherichia coli and Pseudomonas spp. . AMB Express . vol.11 no.1 p.Article number: 54 (11 pages)
Lalou Sofia, Ordoudi Stergiani (Stella), Mantzouridou Fani . (2021) . On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue . Foods . vol.10 no.11 p.Article number: 2650 (23 pages)
Papadaki Eugenia, Mantzouridou Fani . (2021) . Natural β-Carotene Production by Blakeslea trispora Cultivated in Spanish-Style Green Olive Processing Wastewaters . Foods . vol.10 no.2 p.Article number: 327 (14 pages)
Papapostolou Maria, Mantzouridou Fani, Tsimidou Maria . (2021) . Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki) . Foods . vol.10 no.2 p.Article number 392 (18 pages)

(2020)

Journal Article

Mantzouridou Fani, Mastralexi A., Filippidou M., Tsimidou Maria . (2020) . Challenges in the Processing Line of Spanish Style cv. Chalkidiki Green Table Olives Spontaneously Fermented in Reduced NaCl Content Brines . European Journal of Lipid Science and Technology . vol.122 no.2 p.Article number 1900453 (9 pages)
Papadaki Eugenia, Botsaris George, Athanasiadi Eleftheria, Mantzouridou Fani . (2020) . Processing Wastewaters from Spanish-Style cv. Chalkidiki Green Olives: A Potential Source of Enterococcus casseliflavus and Hydroxytyrosol . Microorganisms . vol.8 no.9 p.Article number: 1274 (19 pages)
Papadaki Eugenia, Kontogiannopoulos Konstantinos N., Assimopoulou Andreana, Mantzouridou Fani . (2020) . Feasibility of multi-hydrolytic enzymes production from optimized grape pomace residues and wheat bran mixture using Aspergillus niger in an integrated citric acid-enzymes production process . Bioresource Technology . vol.309 p.Article number: 123317 (11 pages)

(2019)

Journal Article

Mantzouridou Fani, Naziri Eleni, Kyriakidou Aikaterini, Paraskevopoulou Adamantini, Tsimidou Maria, Kioseoglou Vasileios . (2019) . Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation . LWT - Food Science & Technology . vol.105 p.48-56
Mastralexi Aspasia, Mantzouridou Fani, Tsimidou Maria . (2019) . Evolution of Safety and Other Quality Parameters of the Greek PDO Table Olives “Prasines Elies Chalkidikis” During Industrial Scale Processing and Storage . European Journal of Lipid Science and Technology . vol.121 no.3 p.Article number 1800171 (13 pages)
Papadaki E., Tsimidou Maria, Mantzouridou Fani . (2019) . Changes in phenolic compounds and phytotoxicity of the Spanish -style green olive processing wastewaters by Aspergillus niger B60 . Journal of Agricultural and Food Chemistry . vol. 66 no. 19 p. 4891-4901
Papadaki Eugenia, Mantzouridou Fani . (2019) . Citric acid production from the integration of Spanish-style green olive processing wastewaters with white grape pomace by Aspergillus niger . Bioresource Technology . vol.280 p.59-69

Book Chapter

Lalou S., Mantzouridou Fani, Tsimidou Maria . (2019) . Challenges in the production line of new generation balsamic vinegars . Biotechnological Progress and Beverage Consumption . vol. 19 p. 311-338

(2018)

Journal Article

Kadria H. El, Lalou S., Mantzouridou Fani, Gkatzionis K. . (2018) . Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei . Food Research International . vol. 107 p. 325-336
Lalou S., Ferentidou M., Mantzouridou Fani, Tsimidou Maria . (2018) . Balsamic type varietal vinegar from cv. Xinomavro (Northen Greece). Optimization and scale-up of the alcoholic fermentation step using indigenous multistarters . Food Chemistry . vol. 244 p. 266-274
Mantzouridou Fani, Naziri E. . (2018) . Scaling up lycopene production by Blakeslea trispora in diffused bubble column reactor . New Biotechnology . vol.44 no.Supplement p.S153-S153, meeting abstract: P33-4
Nannyonga S., Mantzouridou Fani, Naziri E., Goode K., Fryer P., Robbins P. . (2018) . Comparative analysis of banana waste bioengineering into animal feeds and fertilizers . Bioresource Technology Reports . vol. 2 p. 107-114
Tsimitri Paraskevi, Michailidis Anastasios, Loizou Efstratios, Mantzouridou Fani, Gkatzionis Konstantinos, Mugampoza Ediriisa . (2018) . Bioeconomy and the production of novel food products from agro-industrial wastes and residues under the context of food neophobia . AgBioforum . vol.21 no.2 p.97-106

(2017)

Journal Article

Mantzouridou Fani, Naziri E. . (2017) . Scale translation from shaken to diffused bubble aerated systems for lycopene production by Blakeslea trispora under stimulated conditions . Applied Microbiology & Biotechnology . vol.101 no.5 p.1845–1856
Naziri E., Koupantsis T., Mantzouridou Fani, Paraskevopoulou Adamantini, Tsimidou Maria, Kioseoglou Vasileios . (2017) . Influence of thermal treatment on the stability of vegetable “milk” obtained by ultrafiltration of aqueous oil body extracts from various sources . European Journal of Lipid Science and Technology . vol.119 no.7 p.Article number 1600362 (13 pages)
Nenadis Nikolaos, Erkekoglou I., Samara E., Mantzouridou Fani . (2017) . Functional teas from the leaves of Arbutus unedo: Phenolic content, antioxidant activity, and detection of efficient radical scavengers . Plant Foods for Human Nutrition . vol.72 no.2 p.176–183

Book Chapter

Nedović V.A., Mantzouridou Fani, Đorđević V.B., Kaluševič A.M., Nenadis Nikolaos, Bugarski B. . (2017) . Isolation, purification and encapsulation techniques for Bioactive Compounds from agricultural and Food production Waste . Utilisation of Bioactive Compounds from Agricultural and Food Production Waste . Επιμέλεια:Quan V. Vuong . Taylor & Fransis Group . p.159-194

Conference Proceedings Article

Mastralexi A., Filippidou M., Mantzouridou Fani, Zachariadis Georgios, Tsimidou Maria . (2017) . Sodium content in Spanish-style Halkidiki green olives and its relationship with consumer acceptability scores . Proceedings of the 3rd IMEKOFOODS - Metrology promoting Standardization and Harmonization in Food and Nutrition . 3rd IMEKOFOODS - Metrology promoting Standardization and Harmonization in Food and Nutrition . Thessaloniki - Greece . International Measurement Confederation (IMEKO) . p.332-335
Papadaki Eugenia, Tsimidou Maria, Mantzouridou Fani . (2017) . Evaluation of the biological detoxification of table olive processing wastewaters by UV-VIS spectrophotometry and liquid chromatography . Proceedings of the 3rd IMEKOFOODS - Metrology promoting Standardization and Harmonization in Food and Nutrition . 3rd IMEKOFOODS - Metrology promoting Standardization and Harmonization in Food and Nutrition . Thessaloniki - Greece . Thessaloniki, Greece . International Measurement Confederation (IMEKO) . p.328-331