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2024–2024 |
Metrofood-RI Early phase Implementation |
|
2021–2023 |
|
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2019–2022 |
METROFOOD-RI Preparatory Phase Project |
|
2019–2023 |
Food Nutrition Security Cloud |
|
2018–2026 |
Dissemination and exploitation of the outcomes of the Laboratory of Food Chemistry and Technology |
|
2017–2017 |
Convention: "3rd IMEKOFOODS" |
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2017–2017 |
3rd IMEKOFOODS Conference |
|
2017–2018 |
|
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2017–2017 |
Progressing towards the construction of METROFOOD-RI. |
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2016–2017 |
3rd IMEKOFOODS Conference |
|
2016–2020 |
Advanced solutions for assuring the overall authenticity and quality of olive oil |
|
2016–2021 |
Advanced solutions for assuring the overall authenticity and quality of olive oil |
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2015–2015 |
Updating quality standards for the PDO product "Krokos Kozanis" |
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2015–2017 |
Guide to good hygiene practices in the production process of the PDO product "Korkos Kozanis" |
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2013–2017 |
Capacity Building of Personnel in Jordanian Olive Industry. |
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2013–2015 |
COST FA 1101: Saffronomics / omics technologies for crop improvement , traceability , determination of authenticity, Adulteration and origin in safrfron |
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2013–2020 |
Investigating and ssolving problems related with processing and quality of foods/ beverages |
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2013–2015 |
Bioaccessibility study of constituents of herbal teas produced by Krokus Kozanis Products |
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2012–2013 |
Training school on Phytochemical Analysis |
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2009–2010 |
Convention:"3rd international symposioum on Saffroy.Forthcoming challenges in cultivation,research and economics" |
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2007–2011 |
Genetics resources of saffron and allies (Crocus ssp.) |
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2006–2006 |
Use of plant material in the development of innovative meat products - Phase A, exploration study. |
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2006–2009 |
Development of conjugative chromatographic and NMR spectroscopic techniques for the evaluation of bioactive constituents from natural products |
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2004–2004 |
Identification of the most common and important quality effects observed for the physicochemical characteristics of the greek virgin olive oils. Evaluation and preventive actions |
|
2003–2004 |
Virgin Olive Oil: Study on the levels of minor components of nutritional importance in oils consumed by the Greek consumers |
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2002–2004 |
Saffron adulteration by color additives: Developing an antifraud methodology |
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2002–2002 |
Analytical Protocol for the analysis of olive oil to detect adurteration with hazelnut oil |
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2001–2003 |
Phytosqualene: Study of the levels in Greek olive oil and its role in oil stability during photo-oxidation |
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2001–2003 |
Theoretical and experimental methods to elucidate activity differences of natural antioxidants. |
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1999–2000 |
Changes in evon (extra virgin olive oil) quality at various moisture contents. |
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1999–2000 |
Improvement and standardisation of processing and storage conditions for saffron-improvement of the main product. |
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1999–2001 |
Virgin olive oil: Elucidation of the role of pigments and tocopherols to oxidative stability and development of a mehtodology for the estimation of the state of oxidation. |
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1999–1999 |
Improvement and standardisation of processing and storage conditions for saffron-improvement of the main product (buiseness plan). |
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1998–1998 |
SM&T METHOD VALIDATION |
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1993– |
Τεχνολογικές εφαρμογές του κρόκου και των παραπροϊόντων του. α) πρόσθετα τροφίμων, β)βαφή ινών. |
