Curriculum Vitae

Ioannis Mourtzinos

Associate Professor, School of Agriculture

Personal Information

- 2310991637
mourtzinos@agro.auth.gr
http://food-science.agro.auth.gr/GR/staff/DEP/Mourtzinos-CV-short-gr.html
Scopus ID23467198900
Google Scholar IDIoannis Mourtzinos
https://orcid.org/0000-0002-5688-7136
Γνωστικό Αντικείμενο:
Χημεία και Ανάλυση Τροφίμων
Επιστημονική Ειδίκευση:
- Χημεία
- Επεξεργασία τροφίμων
- Χημεία Τροφίμων

Education

Προπτυχιακές Σπουδές

2001	Πτυχίο Χημέιας Τμήμα Χημείας Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης Greece

Μεταπτυχιακές Σπουδές

2003	ΜΔΕ Χημείας Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης Greece Χημεία και Τεχνολογία Τροφίμων

Διδακτορικό Δίπλωμα

2008	ΔΔ Διατολογίας-Διατροφής Χαροκόπειο Πανεπιστήμιο Greece

Μετεκπαίδευση

2/2006 : Socrates Intensive Course: «Food & Consumer».

Διοργάνωση: Corvinus University. Τόπος: Βουδαπέστη, Ουγγαρία.

9/ 2005 : Socrates Intensive Courses: «Food & Health».

Διοργάνωση: Ghent University, Faculty of Bioscience Engineering, Institut National

Agronomique Paris-Grignon, The Graduate School VLAG, Wageningen. Τόπος:

Παρίσι, Γαλλία.

1/2005 : Socrates Intensive Courses: «Safety in the Agro-Food Chain».

Διοργάνωση: Ghent University, Faculty of Bioscience Engineering. Τόπος: Γάνδη,

Βέλγιο.

Course Work

Courses of Winter semester of 2025–26 academic year

	SCHOOL OF AGRICULTURE
002Υ	ORGANIC CHEMISTRY
005Υ	GENERAL INORGANIC CHEMISTRY
501Υ	FOOD CHEMISTRY
502Υ	FOOD BIOCHEMISTRY
526Υ	FOOD ANALYSIS
528Υ	FOOD ANALYSIS PRACTICE
Ν001Υ	GENERAL AND INORGANIC CHEMISTRY
Ν301Υ	FOOD CHEMISTRY II
Ν303Υ	FOOD ANALYSIS
Ν562Ε	ANALYTICAL AGRICULTURAL CHEMISTRY
Ν700Υ	INTERNSHIP

	POSTGRADUATE STUDIES PROGRAMME FOOD SCIENCE AND NUTRITION
ΕΤΔ102	Food Chemistry and Nutrition

	POSTGRADUATE STUDIES IN FOOD LAW
ΝΤΠ102	Food Chemistry and Nutrition

Courses of Spring semester of 2025–26 academic year

	SCHOOL OF AGRICULTURE
002Υ	ORGANIC CHEMISTRY
005Υ	GENERAL INORGANIC CHEMISTRY
501Υ	FOOD CHEMISTRY
502Υ	FOOD BIOCHEMISTRY
526Υ	FOOD ANALYSIS
528Υ	FOOD ANALYSIS PRACTICE
Ν004Υ	ORGANIC CHEMISTRY
Ν306Υ	FOOD CHEMISTRY I
Ν700Υ	INTERNSHIP

	POSTGRADUATE STUDIES PROGRAMME FOOD SCIENCE AND NUTRITION
ΕΤΔ104	Special Topics in Food Science and Nutrition
ΕΤΔ105	Seminars in Food Science and Nutrition
ΕΤΔ106	Research approach of the topic of Master thesis

	POSTGRADUATE STUDIES IN FOOD LAW
ΝΤΠ105	Food Law I: generic regulations
ΝΤΠ107	Seminars in Food Law
ΝΤΠ108	Special Topics in Food Law I
ΝΤΠ109	Special Topics in Food Law II
ΝΤΠ111Ε	Food Safety & Quality Management Systems

Theses Supervised

Student Theses within AUTh

In progress

Doctoral

Αξιοποίηση συστατικών παραπροϊόντων του αγροδιατροφικού τομέα για την ανάπτυξη τροφίμων βασισμένων σε φυτικά συστατικά.
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Postgraduate

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Postdoctoral

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2025–2026

Undergraduate

Optimization of bioactive compound recovery from olive by-products using deep eutectic solvents
Development of brown pigment from coffee silverskin extract using spray drying
Development of brown pigment from coffee silverskin extract using spray drying
Encapsulation and delivery systems of natural colorants for applications in the food and cosmetics industries
Optimization of bioactive compound recovery from olive by-products using deep eutectic solvents
Study of the bioactive properties of spent coffee grounds obtained through different extraction techniques
Study of the bioactive properties of spent coffee grounds obtained through different extraction techniques

Postgraduate

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2024–2025

Postgraduate

Extraction and analysis of bio active components from micro algae biomass
Investigation of sensory perception and consumer behavior in brown-colored beverages within a virtual reality environment
Study of biological properties of birch bark and propolis extracts in skin cell cultures

Undergraduate

Estimation of phenolic content in flours using spectroscopic methods
Physicochemical characteristics and in vitro evaluation of the digestion of chitosan nanoparticles enhanced with extracts from by-products of the agro-food sector
Study of quality and nutritional characteristics of greek traditional tomato varieties
Study of quality and nutritional characteristics of greek traditional tomato varieties
Biofuctional properties of the components of spent brewing hops and their prospects for utilization in the food industry
Estimation of phenolic content in flours using spectroscopic methods
Production of plant pigment using silverskin of coffee

Postdoctoral

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Doctoral

Incorporation of Extracts from Food Industries By- Products in Edible Films.

2023–2024

Postgraduate

Optimization of the extraction of bound phenolic compounds from pomegranate peels under the influence of ultrasounds

Undergraduate

Preparation of edible chitosan films enriched with extracts from by-products of the food production
Extraction of bioactive compounds from turmeric using surfactants
Active packaging materials based on chitosan enriched with extracts fron by-products of the agrifood sector
Study of honey stability using NADES systems
Optimization of preparation of chitosan- based nanoparticles as delivery systems of peach peel extract
Optimization of preparation of chitosan-based nanoparticles as delivery systems of peach peel extract
Development of smart packaging based on chitosan enriched with extracts from by-products of cornus industry
Development of smart packaging based on chitosan enriched with extracts from by-products of cornus industry
Preparation of edible chitosan films enriched with peach peel extract.
Study of honey stability using NADES systems
Optimization of phenolic compounds recovery from peach peels using ultrasounds-assisted extraction.
Green extraction of bioactive ingredients from rosemary using deep eutectic products.
Fruit sweeteners as natural alternatives of artificial sweeteners
Fruit sweeteners as natural alternatives of artificial sweeteners
Optimization of phenolic compounds recovery from peach peels using ultrasound-assisted extraction.

2022–2023

Undergraduate

Utilization of figs for the production of high added value products.
Optimization of the recovery of bioactive compounds of by-products of Cornus mas L. industry using ultrasound.
Valorization of coffee silverskin melanoidins using the ultrasound technique.

Postgraduate

Valorization of plant by-products as antioxidants in alginate systems

2021–2022

Postgraduate

Incorporation of bioactive ingredients of aromatic plants in whey cheeses
Exploitation of spent coffee in the development of raw materials for the food industry

Undergraduate

Evaluation of β-cyclodextrin as a carrier for the formation of inclusion complexes with bioactive compounds.
By-products of coffee production - Exploitation and future prospects.
Incorporation of plant bioactive ingredients in meat products.
Effect of storage conditions and addition of selected compounds on the color srability of Chokeberry juices.
Extraction of tomato carotenoids using vegetable oil assisted by ultrasound. Encapsulation in alginate beads.
Evaluation of antimicrobial activity of sage bioactive compounds.
Evaluation of β-cyclodextrin as a carrier for the formation of inclusion complexes with bioactive compounds.
Optimization of the extraction process of polyphenols from spent cofee using cyxlodextrins.
Effect of storage conditions and addition of selected compounds on the color stability of Chokeberry juices.

2020–2021

Undergraduate

Valorization of by - products of onion in the food industry.
Determination of chromophore capacity of phenolics from red onions peels by photometric methods.
Green Extraction Optimization of Distillation Residue of Sage (Salvia Officinalis).
Green Extraction Optimization of Distillation Residue of Sage (Salvia Officinalis).

2019–2020

Postgraduate

Optimization of the extraction of phenolic compounds from pomegranate peel and extract incorpporation in chitosan films.
Optimization of the extraction of phenolic compoundsfrom lemon peel and antimicrobial activity of produced extracts.
Exploitation of Trigonella Foenum-Grecum seeds in meat emulsions
Utilization of coffee byproducts for the production of innovative brews.
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Undergraduate

Sensory evaluation of flavored olive oil with essential oil of hyssop (Hyssopus Officinal L.) and consumer test.
Sensory evaluation of oregano essential oil of different geographical areas of Greece.
Green extraction of bioactives from rosemary.
Green extraction of bioactives from rosemary.
Incorporation of phenolic compounds into packaging material.
Sensory evaluation of honey with encapsulated propolis.
Incorporation of propolis bioactive ingredients in honey.
Emulsifying properties of onion phenolics.
Evaluation of coffee quality using instrumental techniques.
Emulsifying properties og onion leaves phenolics.

2018–2019

Undergraduate

Extraction of bioactive ingredients of origanum using hydrodistillation and aqueous solution of B-Cyclodextrin.
Extraction of bioactive ingredients of origanum using hydrodistillation and aqueous solution of B-Cyclodextrin.
Applications of gas chromatography/olfactometry in foods.
Optimization of extraction of phenolics and caffeine from coffee by-products.
Antibacterial activity of oregano essential oils, from different geographical origin.
Research of the chromophore capacity of phenolic compounds from onion solid waste with photometric methods.
INCLUSION COMPLEX FORMATION BETWEEN CYCLODEXTRIN AND OLIVE PHENOLS IN AQUEOUS PHASE. STUDYOF IMPROVED SENSORY CHARACTERISTICS

2017–2018

Postgraduate

Propolis extracts as natural preservatives of non carbonated beverages.

Undergraduate

Preparation of propolis extract with antifungal activity in non carbonated beverage
Determination of pesticide residues in commercial fruit and vegetable samples
Study of Hyssopus officinalis' and Aronia melanokarpa's extracts as natural food pigment
Optimization of extraction and encapsulation of propolis's bioactive ingredients

2016–2017

Undergraduate

Sensory analysis of flavoured honey
Sensory analysis of osmotically dehydrated bovine meat
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Sensory analysis of osmotically dehydrated bovine meat
Optimization of polyphenol extraction from Cannabis Sativa L. by-products with the technique of molecular inclusion
Development and sensory analysis of flavoured tsipouro
Development and Sensory analysis of flavoured tsipouro
Sensory analysis of flavoured honey
Optimization of polyphenol extraction from Cannabis Sativa L. by-products with the technique of molecular inclusion
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2015–2016

Undergraduate

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Unknown

Undergraduate

Study of Hyssopus officinalis and Aronia melanokarpa's extracts as natural food pigments

Research Projects

Coordinator
2025–2028	Advancing Education, Innovation, andEntrepreneurship Capacities for Sustainable Agri-Waste Green Solutions in Southern Mediterranean
2025–2026	Development of clean label foods based on plant raw materials and hybrid products of animal origin
2025–2025	Development of extracts based on spent coffee
2025–2026	Development and study of industrial production of a series of alcoholic and biofunctional beverages
2024–2025	Development of a series of extracts from chillies and rosemary using natural deep eutectic solvents (nades)
2024–2029	Selection of genetic material with the aim of producing tomatoes with high bioactive ingredients
2024–2025	Study of the development of extracts in liquid and dry form based on by-products of the agro-food sector and study of their applications in food, nutritional supplements and cosmetics
2024–2027	Agro Food Waste Recovery: new processing technologies for food Safety and Packaging
2024–2024	Study concerning the Mediterranean Diet, Apiculture products as natural ingredients for the food and cosmetics industry, Medicinal and aromatic plants of the Mediterranean, Herbs of Chios, Bioactive ingredients of mastic & evaluation of nutritional claims
2023–2023	Training seminar for the industrial sector of the food and cosmetics industry focusing on green technologies
2023–2024	Resarch and Development of a biofunctional extract based on by-products of the agro-food sector
2023–2024	Research on the development of natural biofunctional sweetene rusing innovative production processes
2023–2023	Mediterranean Nutrition, Food Systems and Patterns: Pollination, bee products as natural ingredients for the food and cosmetic industry, Medicinal & aromatic plants of the Mediterranean, Chios Herbs, Bioactive ingredients of mastic & evaluating nutrition claims, Polyphenols from by-products of agriculture
2023–2023	Determination of melatonin in milk and dairy products samples
2023–2023	Development of rosemary extract using deep eutectic solvents
2023–2023	Laboratory development and scale-up of active formulasagainst varroa destructor based on natural ingredientsand encaspulation techniques
2022–2022	Study of the encapsulation and the stability of phenolic compounds and other bioactive components
2022–2025	Expliotation of second quaility fruits for the production of highly added-value products in the Region of Central Macedonia
2022–2022	Training on Greek aromatic and medicinal plants and their utilization in nutrition and food industry
2022–2025	Chitosan-based nanoparticles and films loaded with agrifood by-product extracts for novel food applications
2022–2022	Development of a series of marketable products against varroa destructorbased on natural ingrantients
2021–2022	Ιnnovative Biotechnological Production of Antioxidant Products of Plant Originfrom Microbial Factories, and Essential Oils from Natural Flora of the GreekFlora for the Creation of New Quality Hydroprotective Products and NutritionalSupplements
2021–2027	Utilization and dissemination of research results in the field of food chemistry and analysis
2021–2025	Development of natural product with neuroprotective action based on the plant cornellian cherry
2021–2023	Development of products based on aromatic and medicinal plants as well as innovative beekeeping products
2020–2023	DEVELOPMENT OF NEW TOMATO CULTIVARS BY USING OMICS TECHNOLOGIES
2020–2022	Development of a range of varroacides productss based on bioactive ingredients from plants
2019–2021	Evaluation of extracts of aromatic plants as natural food additives
2019–2020	Development of a food supplement with high anioxidatant properties
2019–2026	Food Law
2019–2021	New natural ingredients as food flavors - Research and evaluation
2018–2019	Feasibility study for the development of medicinal herbals institute in Ipirus
2018–2018	Evaluation of natural ingredients as food flavor enhancers
2018–2019	Development of novel raw materials for cosmetics and foods based on natural sources
2018–2019	Training on good manufacturing and trading practices of aromatic and pharmaceutical plants aiming to increase their competitiveness
2018–2019	Training on Sensory analysis techniques of dairy and meeet products
2017–2019	Development of natural food supplements based on nutraceuticals from fruit juices and plant based extract
2017–2017	Seminars in total quality management.
2016–2017	Valorization of byproducts of agrouindustrial sector for development of added value ingredients for the agri-food sector
2015–2015	Shelf life of foods

Participant
2025–2026	Sustainable utilization of shellfish and crustacean shells through development of innovative food additives and animal welfare improvement through administration to poultry diets
2024–2025	Isolation and improvement of fractions of bioactive components from microalgal biomass
2023–2025	An integrated toolbox for improved verification and prevention of adulterations and non-compliances in organic and geographical indications food supply chain
2022–2023	New methodologies towards valorization of bioactive ingredients from microalgae biomass
2021–2024	Hub for Dessimination of Principles of Circular Economy from Food Wastes
2021–2025	Oregano Standardization and added value elaboration
2020–2023	Optimizing the technofunctional and biofunctional attributes of a yoghurt-based product using Bacterial Cellulose Fiber from spent coffee grounds
2020–2023	Sustainable production of functional ingredients from agro-food industry by-products for the development of high-added value bakery products
2020–2021	Innovation coupon - PROVIL SA
2020–2025
2018–2021	Cheese making seminars AUTH
2018–2026
2017–2018	Sensory test of dairy products
2017–2019	Incorporation of propolis' bioactive into honey
2015–2019
2014–2018	Seminars in cheesemaking
2007–2026	DEP
1998–2026	Πληρωμή μελών ΔΕΠ του ΑΠΘ
1993–2026	Καταθέσεις για πληρωμή μελών ΔΕΠ (3%) από ΕθνικούςΦορείς σε συγκεκριμένο λογαριασμό της Ε.Ε..

Publications

(2025)

Journal Article

Christaki Stamatia, Kyriakoudi Anastasia, Zymvrakaki Eleni, Stratakos Alexandros Ch, Mourtzinos Ioannis (2025). The combined effect of cold atmospheric plasma and ultrasounds on the sustainable valorization of peach peels. LWT - Food Science & Technology.
Kalogiouri Natasa, Christaki Stamatia, Loukri Anastasia, Mitsikaris Petros D, Mourtzinos Ioannis (2025). A liquid chromatographic time-of-flight tandem mass spectrometric method for the comparative study of propolis aqueous and cyclodextrin extracts employing target and suspect screening. Journal of Food Composition & Analysis. vol.146 p.107930 (10 pages).
Makoter Taja Zitek, Postruznik Vesna, Kyriakoudi Anastasia, Pantazi Elli, Kalogiouri Natasa, Mourtzinos Ioannis, Knez Zeljko, Marevci Masa Knez (2025). Comparison of conventional and supercritical isolation methods from bee pollen and their effects on the concentrations of bioactive compounds. Journal of Supercritical Fluids. vol.222 p.106599 (13 pages).
Zalidis Achilleas Panagiotis, Kalogiouri Natasa, Mourtzinos Ioannis, Sarris Dimitris, Gkatzionis Konstantinos (2025). A Novel Liquid Chromatographic Time-of-Flight Tandem Mass Spectrometric Method for the Determination of Secondary Metabolites in Functional Flours Produced from Grape Seed and Olive Stone Waste. Molecules. vol.30 no.7 p.1527 (20 pages).
Zalidis Achilleas Panagiotis, Kalogiouri Natasa, Mourtzinos Ioannis, Sarris Dimitris, Gkatzionis Konstantinos (2025). Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours. Molecules. vol.30 no.13 p.2730 (21 pages).

(2024)

Journal Article

Christaki Stamatia, Sulejmanović Mirjana, Simić Siniša, Kyriakoudi Anastasia, Mourtzinos Ioannis, Vidović Senka (2024). Supercritical CO2 and subcritical water extraction of Curcuma longa bioactive compounds. Microchemical Journal. vol.207 no.C p.112101.
Karadimou C, Petsa E, Ouroumi N.-A, Papadakis Emmanouil-Nikolaos, Kontoudakis N, Theocharis S, Mourtzinos Ioannis, Menkissoglu-Spiroudi Urania, Kalogiouri Natasa, Koundouras Stefanos (2024). Exploration of the anthocyanin and proanthocyanidin profile of Greek red grape skins belonging to Vradiano, Limnio and Kotsifali cultivars, analyzed by a novel LC-QTOF-MS/MS method. Phytochemical Analysis. vol.35 no.8 p.1781-1793.
Košťálová Z, Manavaki M, Christaki S, Papadakis Emmanouil-Nikolaos, Mourtzinos Ioannis (2024). Structure Investigation of Polysaccharides Extracted from Spent Coffee Grounds Using an Eco-Friendly Technique. Processes. vol.12 no.12 p.2869.
Kyriakoudi Anastasia, Kalfa Evmorfia, Zymvrakaki Eleni, Kalogiouri Natasa, Mourtzinos Ioannis (2024). Recovery of Ellagic Acid from Pomegranate Peels with the Aid of Ultrasound-Assisted Alkaline Hydrolysis. Molecules. vol.29 no.11 p.2424 (17 pages).
Mitsikaris Petros D, Kostas Stefanos, Mourtzinos Ioannis, Menkissoglu-Spiroudi Urania, Papadopoulos Athanasios, Kalogiouri Natasa (2024). Investigation of Rosa species by an optimized LC-QTOF-MS/MS method using targeted and non-targeted screening strategies combined with multivariate chemometrics. Phytochemical Analysis. vol.35 no.5 p.1100-1111.

(2023)

Journal Article

Kyriakoudi Anastasia, Misirli Kleoniki, Mourtzinos Ioannis, Nenadis Nikolaos (2023). Recovery of Bound Phenolic Compounds from Rice Hulls via Microwave-Assisted Alkaline Hydrolysi. Sustainability. vol.15 no.10 p.Article number: 8425.

(2022)

Journal Article

Balomenos Vassilis, Bounou Lamprini, Charisis Sokratis, Stamelou Maria, Ntanasi Eva, Georgiadi Kyriaki, Mourtzinos Ioannis, Tzima Katerina, Anastasiou Costas A, Xiromerisiou Georgia, Maraki Maria, Yannakoulia Mary, Kosmidis Mary Η, Dardiotis Efthimios, Hadjigeorgiou Georgios, Sakka Paraskevi, Stefanis Leonidas, Scarmeas Nikolaos (2022). Dietary Inflammatory Index score and prodromal Parkinson's disease incidence: The HELIAD study. The Journal of Nutritional Biochemistry. vol.105 no.C p.108994.
Christaki Stamatia, Moschakis Thomas, Chatzikamari Magdalini, Mourtzinos Ioannis (2022). Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese. Food Control. vol.141 no.C p.109190.
Kalogiouri Natasa, Palaiologou Eirini, Papadakis Emmanouil Nikolaos, Makris Dimitris P, Biliaderis Costas, Mourtzinos Ioannis (2022). Insights on the impact of deep eutectic solvents on the composition of the extracts from lemon (Citrus limon L.) peels analyzed by a novel RP-LC–QTOF-MS/MS method. European Food Research & Technology. vol.248 no.12 p.2913–2927.
Kalogiouri Natasa, Karadimou Christina, Avgidou Mary S, Petsa Elissavet, Papadakis Emmanouil-Nikolaos, Theocharis Serafeim, Mourtzinos Ioannis, Menkissoglu-Spiroudi Urania, Koundouras Stefanos (2022). An Optimized HPLC-DAD Methodology for the Determination of Anthocyanins in Grape Skins of Red Greek Winegrape Cultivars (Vitis vinifera L.). Molecules. vol.27 no.20 p.7107.
Kalogiouri Natasa P, Manousi Natalia, Paraskevopoulou Adamantini, Mourtzinos Ioannis, Zachariadis Georgios, Rosenberg Erwin (2022). Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry as a Powerful Analytical Tool for the Discrimination of Truffle Species According to Their Volatiles. Frontiers in Nutrition. vol.9 p.Article number 856250 (8 pages).
Kalogiouri Natasa P, Manousi Natalia, Mourtzinos Ioannis, Rosenberg Erwin, Zachariadis Georgios (2022). A Rapid GC-FID Method for the Determination of Fatty Acids in Walnut Oils and Their Use as Markers in Authenticity Studies. Food Analytical Methods. vol.15 no.3 p.761-771.
Kalogiouri Natasa P, Manousi Natalia, Mourtzinos Ioannis, Zachariadis Georgios (2022). Multielemental Inductively Coupled Plasma – Optical Emission Spectrometric (ICP-OES) Method for the Determination of Nutrient and Toxic Elements in Wild Mushrooms Coupled to Unsupervised and Supervised Chemometric Tools for Their Classification by Species. Analytical Letters. vol.55 no.13 p.2108-2123.
Kanelaki Aikaterini, Zampouni Konstantina, Mourtzinos Ioannis, Katsanidis Evgenios (2022). Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract. Gels. vol.8 no.10 p.660.
Kyriakoudi Anastasia, Tsiouras Alexandros, Mourtzinos Ioannis (2022). Extraction of Lycopene from Tomato Using Hydrophobic Natural Deep Eutectic Solvents Based on Terpenes and Fatty Acids. Foods. vol.11 no.17 p.2645.
Loukri Anastasia, Christaki Stamatia, Kalogiouri Natasa, Menkissoglu-Spiroudi Urania, Mourtzinos Ioannis (2022). Anthocyanin-rich extracts from Cornelian cherry pomace as a natural food colorant: a spectroscopic and LC-QTOF-MS study. European Food Research & Technology. vol.248 no.12 p.2901–2912.
Loukri Anastasia, Sarafera Chrysoula, Goula Athanasia, Gardikis Konstantinos, Mourtzinos Ioannis (2022). Green extraction of caffeine from coffee pulp using a deep eutectic solvent (DES). Applied Food Research. vol.2 no.2 p.100176.
Prodromidis Prodromos, Mourtzinos Ioannis, Biliaderis Costas, Moschakis Thomas (2022). Stability of natural food colorants derived from onion leaf wastes. Food Chemistry. vol.386 no.C p.132750.
Solomakou Nikoletta, Loukri Anastasia, Tsafrakidou Panagiota, Michaelidou Alexandra-Maria, Mourtzinos Ioannis, Goula Athanasia (2022). Recovery of phenolic compounds from spent coffee grounds through optimized extraction processes. Sustainable Chemistry and Pharmacy. vol.25 no.C p.100592.

(2021)

Journal Article

Christaki Stamatia, Moschakis Thomas, Kyriakoudi Anastasia, Biliaderis Costas, Mourtzinos Ioannis (2021). Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese. Trends in Food Science & Technology. vol.116 no.C p.264-278.
Christofi M, Mauromoustakos A, Mourtzinos Ioannis, Lazaridou Athina, Drogoudi P, Theodoulidis S, Biliaderis Costas, Manganaris G.A (2021). The effect of genotype and storage on compositional, sensorial and textural attributes of canned fruit from commercially important non-melting peach cultivars. Journal of Food Composition and Analysis. vol.103 no.C p.104080.
Kaderides Kyriakos, Kyriakoudi Anastasia, Mourtzinos Ioannis, Goula Athanasia (2021). Potential of pomegranate peel extract as a natural additive in foods. Trends in Food Science & Technology. vol.115 no.C p.380-390.
Kalaitsidis Konstantinos, Sidiropoulou Erasmia, Tsiftsoglou Olga, Mourtzinos Ioannis, Moschakis Thomas, Basdagianni Zoitsa, Vasilopoulos Stylianos, Chatzigavriel Styliani, Lazari Diamanto, Giannenas Ilias (2021). Effects of Cornus and Its Mixture with Oregano and Thyme Essential Oils on Dairy Sheep Performance and Milk, Yoghurt and Cheese Quality under Heat Stress. Animals. vol.11 no.4 p.1063.
Kyriakidou Aikaterini, Makris Dimitris P, Lazaridou Athina, Biliaderis Costas, Mourtzinos Ioannis (2021). Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents. Foods. vol.10 no.6 p.1262.
Kyriakoudi Anastasia, Spanidi Eleni, Mourtzinos Ioannis, Gardikis Konstantinos (2021). Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications. Plants. vol.10 no.6 p.1238.
Rizou Eleftheria, Kalogiouri Natasa, Bisba Maria, Papadimitriou Agapi, Kyrila Gloria, Lazou Antigone, Andreadis Stefanos, Chatzikamari Magdalini, Mourtzinos Ioannis, Touraki Maria (2021). Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed. European Food Research and Technology. vol.248 no.4 p.727–739.
Tziolas Nikolaos, Ordoudi Stergiani (Stella), Tavlaridis Apostolos, Karyotis Konstantinos, Zalidis Georgios, Mourtzinos Ioannis (2021). Rapid Assessment of Anthocyanins Content of Onion Waste through Visible-Near-Short-Wave and Mid-Infrared Spectroscopy Combined with Machine Learning Techniques. Sustainability. vol.13 no.12 p.Article number: 6588 (20 pages).

(2018)

Conference Proceedings Article

Καραΐσκου Χρυσούλα, Μπασδαγιάννη Ζωίτσα, Μουρτζίνος Ιωάννης, Κασαπίδου Ελένη, Σινάπης Ευθύμιος (2018). Διερεύνηση της προσθήκης ελαίου λιναρόσπορου και γαϊδουράγκαθου στο προφίλ των λιπαρών οξέων πρόβειου γάλακτος. Επιθεώρηση Ζωοτεχνικής Επιστήμης, Ειδική έκδοση. Ελλάδα - Πρέβεζα. vol.47 no.71-72.

(2016)

Journal Article

Kyriakidou Katerina, Mourtzinos Ioannis, Biliaderis Costas, Makris Dimitris (2016). Optimization of a Green Extraction/Inclusion Complex Formation Process to Recover Antioxidant Polyphenols from Oak Acorn Husks (Quercus Robur) Using Aqueous 2-Hydroxypropyl-β-Cyclodextrin/Glycerol Mixtures. Environments. vol.3 no.1 p.3.

Book Chapter

Tsimidou Maria, Ordoudi Stergiani, Nenadis Nikolaos, Mourtzinos Ioannis (2016). Food Fraud. Encyclopedia of Food and Health. Επιμέλεια:B. Caballero, P.Finglas and F. Toldra. Elsevier Ltd. τομ.3 p.35-42.

(2005)

Journal Article

Mourtzinos Ioannis, Kioseoglou Vasileios (2005). Protein interactions in comminuted meat gels containing emulsified corn oil. Food Chemistry. vol.90 no.4 p.699-704.

Updated: 2026-04-05

Quality Assurance Unit (MODIP)Aristotle University of Thessaloniki

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Curriculum Vitae

Ioannis Mourtzinos

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Courses of Winter semester of 2025–26 academic year

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Quality Assurance Unit (MODIP)
Aristotle University of Thessaloniki