Patents
Publications
1. "Enzyme assisted oil extraction from fishery by products: insight gained from interfacial phenomena"
E.P. Kalogianni, P. Tzika, D. Georgiou
Journal of Food Engineering, 407(3), 112829 (2026): DOI: 10.1016/j.jfoodeng.2025.112829
2. "19th Food Colloids Conference: Using colloids science to find new sustainable solutions in food"
E.P. Kalogianni*, A. Xenakis, E. Leontidis
Food Hydrocolloids, 170(2), 111846 (2026) DOI: 10.1016/j.foodhyd.2025.111846
3. "Lipidomic Characterization of Marine By-Product Oils: Impact of Species and Extraction Methods on Lipid Profile and Antioxidant Potential"
I.C. Martakos, P. Tzika, M.E. Dasenaki, E.P. Kalogianni, N.S. Thomaidis
Antioxidants 15 (1), 95 (2026) DOI: 10.3390/antiox15010095
4. “Towards the development of food delivery systems by making use of microgel stabilized emulsions”
E.P. Kalogianni, K. Zdraga,
20th Food Colloids Conference, 22 – 26 March 2026, Granada, Spain
5. “Food-Grade Nanoemulsions Formed with Triacylglycerols and Different Biosurfactants as Stabilisers”
B. Dai, S. Lee, E.P. Kalogianni, M. Gradzielski
20th Food Colloids Conference, 22 – 26 March 2026, Granada, Spain
6. DGF invited talk "Rapid methods for the assessment of oil quality - how close are we today to a reliable method?"
11th International Symposium on Deep-Frying, 18–19 June 2026, Hamburg, Germany
7. SISSG invited talk "To be announced"
SISSG 2026 “Oli e grassi tra ricerca scientifica e comunicazione” – “Oils and fats between scientific research and disclosure”, 17-18 November, 2026, Rome, Italy
1. "Comparative evaluation of Chlorella vulgaris and Chlorella sorokiniana for food related applications"
D. Georgiou, A. Charisis, S. Exarhopoulos, G. Papapanagiotou, C. Samara, C. Chatzidoukas, E. P. Kalogianni*
Waste and Biomass Valorization 16, 6231–6245 (2025) DOI: 10.1007/s12649-025-03042-4
2. "Special Issue “Food Colloids: 3rd Edition”"
E.P. Kalogianni*, J. Maldonado-Valderrama*
Colloids Interfaces 9(6), 77 (2025) DOI: 10.3390/colloids9060077
3. "Vegetable-Oil-Loaded Microcapsules for Self-Healing Polyurethane Coatings"
E. Avdeliodi, S. Derizioti, I. Papadopoulou, A. Arvaniti, K. Krassa, E.P. Kalogianni, J.K. Kallitsis, G. Bokias
Polymers, 17(23), 3184. DOI: 10.3390/polym17233184
4. "Formulation and characterization of edible pea protein stabilized emulsions: the role of phycocyanin as a co-emulsifier"
E. Galani, A. Charisis, E.P. Kalogianni, V. Papadimitriou, A. Xenakis, M.D. Chatzidaki*
Food Hydrocolloids, 169(12), 111591 (2025). DOI: 10.1016/j.foodhyd.2025.111591
5. "Emulsification Properties and Interfacial Behavior of Okra Proteins"
T Karakasidis, EP Kalogianni, V Kontogiorgos, C Ritzoulis
Food Biophysics 20, 47 (2025). DOI: 10.1007/s11483-025-09938-x
6. "Effect of Drying Aids on the Quality Properties of Kefir Powder"
S. Exarhopoulos, D. Karipoglou, O. Groztidou, D. Georgiou, E.P. Kalogianni, A. Goulas, G. Dimitreli
Dairy (2025), 6(1), 9. DOI: https://doi.org/10.3390/dairy6010009
7. "Effect of Thermal Treatment and the Addition of Texture Modifiers on the Rheological Properties and the Microflora of Reconstituted Kefir Powder"
S. Exarhopoulos, E. Krystallis, E. Rousi, O. Groztidou, D. Georgiou, E.P. Kalogianni, A. Goulas, G. Dimitreli
Macromol (2025), 5, 7. DOI: https://doi.org/10.3390/macromol5010007
8. "Emulsification Properties and Interfacial Behavior of Okra Proteins"
T. Karakasidis, E.P. Kalogianni, V. Kontogiorgos, C. Ritzoulis
Food Biophysics (2005) 20, 47. DOI: https://doi.org/10.1007/s11483-025-09938-x
9. "Effect of final fermentation pH and pre-drying storage temperature on the properties of kefir powder produced by kefir grains"
G. Dimitreli, S. Exarhopoulos, P. Apidopoulou, O. Groztidou, D. Georgiou, E.P. Kalogianni, A. Goulas
Applied Sciences (2025), 15(5), 2509. DOI: https://doi.org/10.3390/app15052509
10. "Uses of plant oils in the food industry and catering"
E.P. Kalogianni
Edible Oils, Intenrational Market, Industry and Research, 08/04/2025, Divani Caravel Hotel, Athens, Greece
11. "Optimization of algae oil for biofuel applications based on interfacial properties"
E.P. Kalogianni, M. Tsami, K. Fragkis
39th European Colloid and Interface Society and UK Colloids 2025 Conference, 7-12 September 2025, Bristol, UK.
12. "Chlorella sorokiniana and Chlorella vulgaris oils for nutrition and biofuel applications"
E.P. Kalogianni, International Hellenic University, Thessaloniki, Greece
20th Euro Fed Lipid Congress and Expo, 12 – 15 October 2025, Leipzig, Germany
13. "Enhancing lipid recovery from Chlorella sorokiniana through pretreatment and solvent optimization"
M. Tsami, K. Fragkis, E.P. Kalogianni
20th Euro Fed Lipid Congress and Expo, 12 – 15 October 2025, Leipzig, Germany
14. "Interfacial tension measurements as means to better comprehend oil separation during enzymatically assisted oil extraction"
E.P. Kalogianni, P. Tzika, D. Georgiou
99th ACS Colloids & Surface Science Symp&18th IACIS Conference. June 22-26, 2025, Edmonton, Canada
D. Georgiou, Α. Charisis, A. Theocharidou, C. Ritzoulis, G. Papapanagiotou, C. Samara, C. Chatzidoukas and E. P. Kalogianni*
Colloids Interfaces (2024), 8, 66. DOI: https://doi.org/10.3390/colloids8060066
2. "Impact of Chlorella sorokiniana feed additive on poultry growth health and oxidative stress in erythrocytes"
I. Tsamesidis, A. Pappa, A. Charisis, Z. Prentza, K. Theocharis, A. Patsias, D. Foukas, C. Chatzidoukas, Ε.P. Kalogianni*
Nature: Scientific Reports (2024) 14, 31588. DOI: https://doi.org/10.1038/s41598-024-76998-3
3. " Linking cultivation conditions to the fatty acid profile and nutritional value of Chlorella sorokiniana lipids"
G. Papapanagiotou, A. Charisis, C. Samara, E. P. Kalogianni *, Christos Chatzidoukas *
Processes (2024), 12 (12), 2770. DOI: https://doi.org/10.3390/pr12122770
4. "Valorization of the Monoraphidium sp. microalgal biomass for human nutrition applications"
D. Georgiou, S. Exarhopoulos, A. C, S. Simitsis, G. Papapanagiotou, C. Samara, M. Katsiapi, G. Kountrias, S. Bouras, N. Katsoulas, I.T. Karapanagiotidis, C. Chatzidoukas, E.P. KalogianniJournal of Applied Phycology (2024), 36, 1293–1309. DOI: https://doi.org/10.1007/s10811-024-03191-4
5. "Oil from Mullet Roe Byproducts: Effect of Oil Extraction Method on Human Erythrocytes and Platelets
I. Tsamesidis, P. Tzika, D. Georgiou, A. Charisis, S. Hans, R. Lordan I. Zabetakis E.P. Kalogianni
Foods 13, 79 (2024). DOI: https://doi.org/10.3390/foods13010079
A. Charisis, B. Dai, M. Gradzielski, E.P. Kalogianni.
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
7.“Texture modulation in plant-based high-protein yogurt alternatives: Adjustment of the texture by addition of oil and pectin-based microgel particles”
E. Galani, D. Georgiou, V. Papadimitriou, E.P. Kalogianni, A. Xenakis, M.D. Chatzidaki
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
8. “Emulsifying and foaming properties of Chlorella sorokiniana biomass
D. Georgiou, A. Charisis, G. Papapanagiotou, A. Theoharidou, C. Ritzoulis, C. Chatzidoukas, E.P. Kalogianni
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
9. “Physicochemical characterization and emulsifying capacity of okra proteins”
Th. Karakasidis, S. Lousinian, V. Kontogiorgos, E.P. Kalogianni, C. Ritzoulis
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
10. “Study of the enzymatic hydrolysis of Tattarodes sagittatus by-products via interfacial tension measurements”
P. Tzika, D. Georgiou, E.P. Kalogianni
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
11. “Upscaling the autotrophic cultivation of the microalga Chorella Sorokiniana in pilot-scale ponds: Batch vs. semi-continuous operations”
G, Papapanagiotou, G. Kountrias, D. Georgiou, C. Samara, E. Dimitriou, P. Tzika, A. Charisis, I. Charisteidis, A. Litinas, N. Katsoulas, I.T. Karapanagiotidis, E.P. Kalogianni, C. Chatzidoukas
14th Panhellenic Scientific Conference in Chemical Engineering, 29-31 May, Thessaloniki, Greece
12. “Seasonal changes of fatty acids profile in white muscle and liver of gilt head sea bream (Sparus aurata)”
V. Makri, A. Charisis, E.P. Kalogianni, I.A. Giantsis, B. Michaelidis
5th International Congress on Applied Ichthyology, Oceanography, and Aquatic Environment (HydroMediT 2024), 30 May -2 June 2024, Mytilene, Greece.
13. “Effects of fishmeal replacement by Chlorella sorokiniana and Chlorella vulgaris dried biomass in the diet of gilthead seabream (Sparus aurata)”
E.Z. Gkalogianni, P. Psofakis, A. Asimaki, A.M. Katouni, N. Katsoulas, G. Kountrias, C. Chatzidoukas, G. Papapanagiotou, E.P. Kalogianni, A. Litinas, I.T. Karapanagiotidis
5th International Congress on Applied Ichthyology, Oceanography & Aquatic Environment HydroMediT 2024, 30 May - 2 June 2024, Mytilene, Greece
E.P. Kalogianni, D. Georgiou, A. Charisis, S. Exarhopoulos, P. Tzika
Journal of the American Oil Chemists' Society 100(4), 317-327 (2023). DOI: https://doi.org/10.1002/aocs.12681
E. Rountou, K. Taplidis, G. Georgakoudis, D. Georgiou, A. Kyriakoudi, I. Mourtzinos, E. P. Kalogianni, C. Giotis, C. Ritzoulis
Food Biophysics 18, 23–31 (2023). DOI: https://doi.org/10.1007/s11483-022-09757-4
3. "Emulsifiers from olive stones"
R. Elayeb, F. Vardouli, H. Majdoub, E.P. Kalogianni, A. Kyriakoudi, S. Achour, M. Trigui, A. Theocharidou, C. Ritzoulis
Food Hydrocolloids 18, 108664 (2023). DOI: https://doi.org/10.1016/j.foodhyd.2023.108664
4. "The In Vitro, Ex Vivo, and In Vivo Effect of Edible Oils: A Review on Cell Interactions"
I. Tsamesidis, E.P. Kalogianni
Pharmaceutics 15(3), 869 (2023). DOI: https://doi.org/10.3390/pharmaceutics15030869
5. “Capillary penetration for the development of a method for the assessment of shelf-life of foods”
D. Georgiou, E.P. Kalogianni, G. Dimitreli, E. Ftouli, S. Parisi,
Journal of Food Measurement and Characterization, 17, pages1167–1174 (2023).DOI: https://doi.org/10.1007/s11694-022-01685-8
6.“Alginate-Chitosan Microgel Particles, Water-Oil Interfacial Layers, and Emulsion Stabilization”
A. Charisis, E.P. Kalogianni
Colloids Interfaces , 7, page 48 (2023).DOI: https://doi.org/10.3390/colloids7020048
7."Emulsifiers from mealworm"
C. C. Lytridou, G. Katsigianni, F. Vardouli, C. Proestos, I.Velopoulos, M. D. Antoniadou, D. Georgiou, E. P. Kalogianni, R. Elayeb, W. Pan, C. Ritzoulis
Food Hydrocolloids 143, 108877 (2023). DOI: https://doi.org/10.1016/j.foodhyd.2023.108877
8. "Effect of Extraction Method on the Yield and Quality of Mullet Roe Oil"
D. Georgiou, P. Tzika, A. Charisis, E.P. Kalogianni
European Journal of Lipid Science and Tehcnology 125, 7 (2023). DOI:https://doi.org/10.1002/ejlt.202300008
9.“Effect of microgel interfacial and structural properties on emulsion stabilization: the case of alginate-chitosan microgels”
E.P. Kalogianni, A. Charisis
9th Bubble and Drop Conference, June 2023, Lublin, Poland
10. “Foaming properties of Chlorella Sorokiniana biomass”
E.P. Kalogianni, D. Georgiou, A. Charisis
9thBubble and Drop Conference, June 2023, Lublin, Poland
11.“Alginate-chitosan microgels at interfaces. Structural, interfacial and emulsion stability aspects”
E.P. Kalogianni, A. Charisis
21st Gums and Stabilisers for the Food Industry Conference (2023), June 2023, Thessaloniki, Greece
12.“Marine Lipids from Fish By-Products of the Aegean Sea”
E.P. Kalogianni, P. Tzika, D. Georgiou, A. Charisis
9th Euro Fed Lipid Congress and Expo (2023), September 2023, Poznan, Poland
13.“Emulsifying properties of Chlorella Sorokiniana biomass”
E.P. Kalogianni, D. Georgiou, A. Charisis
37th European Colloid and Interface Society Conference (2023), September 2023, Naples, Italy
14.”Alginate-chitosan microgels at interfaces. Structural, interfacial and emulsion stability aspects"
E.P. Kalogianni, A. Charisis
21th Gums and Stabilizers for the Food Industry (2023), June 2023, Thessaloniki, Greece
15.”Effect of fishmeal replacement by Chlorella sorokiniana on growth performance of gilthead seabream (Sparus aurata)"
I.T. Karapanagiotidis, E.Z. Gkalogianni, P. Psofakis, A. Asimaki, G. Kountrias, N. Katsoulas, C. Chatzidoukas, G. Papapanagiotou, E.P. Kalogianni, A. Litinas
Aquaculture Europe- Balanced Diversity in Aquaculture Development, September 2023, Vienna, Austria
16.”Effect of fishmeal replacement by Chlorella vulgaris on growth performance of gilthead seabream (Sparus aurata)"
E.Z. Gkalogianni, P. Psofakis, A. Asimaki, G. Kountrias, N. Katsoulas, C. Chatzidoukas, G. Papapanagiotou, E.P. Kalogianni, A. Litinas, I.T. Karapanagiotidis
Aquaculture Europe- Balanced Diversity in Aquaculture Development, September 2023, Vienna, Austria
17.”Optimization of starch based biodegradable films manufactured with montmorillonite, focusing on mechanical, barrier and physicochemical properties"
Τ. Frangopoulos, D. Petridis, A. Marinopoulou, A. Goulas, E. Kannidou, A. Ketesidis, J. Ozouni, S. Dimitriadou, A. Arampatzidou, L. Tsekmes, E. Koulaki, A. Lioli, D. Georgiou, E. Kalogianni, S.Raphaelides, V. Karageorgiou
2nd Global Summit on Food Science and Technology, March 2023, Rome, Italy
18."Chitosan coated alginate microgels interfacial properties vs emulsion stability and perspectives for applications in food"
E.P. Kalogianni, A. Charisis
37th European Colloid and Interface Society Conference (2023), September 2023, Naples, Italy
Lentzi, D. Georgiou, E.P. Kalogianni, A. Kyriakoudi, C.Ritzoulis,
Colloids and Interfaces, 6(4), 71 (2022). DOI: https://doi.org/10.3390/colloids6040071
2.“Extraction of surface-active polymers from the compost of olive processing waste”
Α. Koliastasi, V. Kompothekra, C. Giotis, A.K. Moustakas, E.P. Skotti, A. Gerakis, E.P. Kalogianni, D. Petridis, C. Ritzoulis
Journal of Food Process Engineering 45 e13799 (2022). DOI: https://doi.org/10.1111/jfpe.1379
3. "Transdermal delivery of insulin across human skin in vitro with 3D printed hollow microneedles "
Xenikakis, K. Tsongas, E.K. Tzimtzimis, O.L. Katsamenis, E. Demiri, C.K. Zacharis, D. Georgiou, E.P. Kalogianni, D. Tzetzis, D.G. Fatouros
Journal of Drug Delivery Science and Technology, 67, 102891 (2022). DOI: https://doi.org/10.1016/j.jddst.2021.102891
4. “Extraction of high nutritional value lipids from avgotaracho by-products”
E.P. Kalogianni, D. Georgiou, A. Charisis, A. Varvagianni
31st Nordic Lipidforum Symposium, 12 – 15 June 2022, Ålesund – Norway
5. “Towards targeted antioxidant selection for oil-in-water dispersed systems: interfacial properties and partitioning effects”
E.P. Kalogianni, A. Charisis and D. Georgiou
51st Conference of the German Colloid Society, 28-30 September 2022, Berlin, Germany
6. “Fatty acid profile and nutritional indices of the lipid fraction of the oleaginous microalga Monoraphidium sp. cultivated under different growth condition”
A. Charisis, S.-C. Ioannidis, G. Papapanagiotou, C. Samara, C. Chatzidoukas, E.P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
7. “Effects of interfacial adsorption on antioxidant protection of phenolic antioxidants”
E.P. Kalogianni, A. Charisis
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
8. “Recovery of fish by-products for the extraction of oils by physical and biological methods
Tzika, D. Georgiou, I. Tsamesidis, E.P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
9.“Effects of extraction method of mullet roe oil on human erythrocytes”
Ι. Tsamesidis, V. Bartzoka, E. Spodidaki, P. Tzika, A. Charisis, D. Georgiou, E. P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
10. “High nutritional value oils from mullet roe by-products”
E.P. Kalogianni, D. Georgiou, P. Tzika, A. Charisis
5th edition of the ISEKI E-conferences “Current food innovation trends: the texture and consumer perception perspective” 23-25 November 2022, Online
11. “Novel time-temperature indicator for food packaging applications”
E.P. Kalogianni, D. Georgiou
5th edition of the ISEKI E-conferences “Current food innovation trends: the texture and consumer perception perspective” 23-25 November 2022, Online
12. “Oil-in-Water emulsions stabilized by pH-responsive composite alginate/chitosan microgels”
Charisis, E.P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
13. “Alginate microgels at oil/water interface: Interfacial properties and emulsification ability”
Charisis, E.P. Kalogianni
51st Conference of the German Colloid Society, 28-30 September 2022, Berlin, Germany
1. “Fabrication of hollow microneedles using liquid crystal display (LCD) vat polymerization 3D printing technology for transdermal macromolecular delivery”
I. Xenikakis, K. Tsongas, M. Tzimtzimis, C. Zacharis, N. Theodoroula, E. P. Kalogianni, E. Demiri, I. S. Vizirianakis, D. Tzetzis, D. G. Fatouros
International Journal of Pharmaceutics 597 (2021) 120303. DOI: https://doi.org/10.1016/j.ijpharm.2021.120303
2. “Injection Molded PP Foams Using Food Ingredients for FoodPackaging Applications”
A.Tsagdi, I. Drossos, D. Georgiou, S. Exarhopoulos, G. Karasiotas, J. K. Kallitsis, E. P. Kalogianni Polymers 13(2), 288 (2021) 1-18. DOI: https://doi.org/10.3390/polym13020288
3. “A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria”
E. P. Kalogianni, D. Georgiou, A. Marinopoulou, S. Exarhopoulos, D. Petridis, G. Dimitreli
International Journal of Food Science and Technology 56(6) (2021) 2832-2842 DOI: https://doi.org/10.1111/ijfs.14919
4. “Foam Stability of Mucin – Caseinate Mixtures: Relevance to Oral Processing”
K. Koupa, V. Keligianni, E.P. Kalogianni, C., Ritzoulis
Food Biophysics, 16(2) (2021) 161-168. DOI: https://doi.org/10.1007/s11483-020-09657-5
5. “Determination of frying oils quality from fast food and catering sectors with a novel rapid method”
D. Georgiou, S. Exarhopoulos and E.P. Kalogianni
9th Virtual Panhellenic Conference of Greek Lipid Forum “Current Trends in the Field of Lipids” 22 October 2021 (Online)
6. “Towards the Protection of Polyunsaturated Lipids in Emulsions Interfacial and Partititioning effect of Antioxidants”
E.P. Kalogianni, A. Charisis and D. Georgiou
18th Euro Fed Lipid Congress and Expo, 18-21 October 2021, Online
7. “Interfacial properties of phenolic antioxidants versus emulsion oxidative stability”
E.P. Kalogianni, D. Georgiou and A. Charisis
35th Conference of the European Colloid and Interface Society (ECIS), 5-10 September 2021, Athens, Greece
8. “Capillary penetration rapid method and indicator to determine food quality and safety parameters”
E.P. Kalogianni and D. Georgiou
35th Conference of the European Colloid and Interface Society (ECIS), 5-10 September 2021, Athens, Greece
Α. Koliastasi, V. Kompothekra, C. Giotis, A.K. Moustakas, E.P., Skotti, A. Gerakis E.P. Kalogianni, D. Georgiou, C. Ritzoulis,
Food Hydrocolloids 99 (2020) 105373. DOI: https://doi.org/10.1016/j.foodhyd.2019.105373
1. “Fractionation of a hydrocolloid emulsifier reclaimed from winery waste”
Α. Pavlou, C. Panayiotou, E. P. Kalogianni, D. Georgiou, C. Ritzoulis
Food Chemistry 301 (2019) 125259, DOI: https://doi.org/10.1016/j.foodchem.2019.125259
2. “Exposure assessment and risk characterization of aflatoxin M1 intake through consumption of milk and yoghurt by student population in Serbia and Greece”
B. Udovicki, I. Djekic, E. P. Kalogianni, A. Rajkovic
Toxins 11 (4) (2019) 205. DOI: https://doi.org/10.3390/toxins11040205
3. “Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives”
E. P. Kalogianni, D. Georgiou, J. H. Hasanov
Journal of the American Oil Chemists’ Society, 96/5 (2019) 481-507. DOI: https://doi.org/10.1002/aocs.12207
4. “Emulsifiers from Partially Composted Olive Waste”
Α. Koliastasi, V. Kompothekra, C. Giotis, A.K. Moustakas, E.P. Skotti, A. Gerakis, E.P. Kalogianni, C. Ritzoulis
Foods 8(7) (2019), 271. DOI: https://doi.org/10.3390/foods8070271
5. “Formulation and Structural Study of a Biocompatible Water-in-Oil Microemulsion as an Appropriate Enzyme Carrier: The Model Case of Horseradish Peroxidase”
E. Mitsou, E. P. Kalogianni, D. Georgiou, H. Stamatis, A. Xenakis, and M. Zoumpanioti
Langmuir 35 (2019), 150-160. DOI: https://doi.org/10.1021/acs.langmuir.8b03124
6. “Olive oil droplet coalescence during malaxation”
E.P. Kalogianni, D. Georgiou, S. Exarchopoulos
Journal of Food Engineering 240 (2019) 99-104. DOI: https://doi.org/10.1016/j.jfoodeng.2018.07.017
7. “Capillary penetration for the development of an apparatus and method for the assessment of shelf-life of foods”
E. P. Kalogianni & D. Georgiou
33rd Conference of the European Colloid and Interface Society (ECIS), 8-13 September 2019, Leuven, Belgium
8. “Microbubble formation in polymers by use of food-grade additives”
E.P. Kalogianni, D. Georgiou, S. Exarchopoulos, A. Tsagdi, I.Drossos, A. Vlachou, G. Karasiotas, I. Kallitsis
33rd Conference of the European Colloid and Interface Society (ECIS), 8-13 September 2019, Leuven, Belgium
9. “Effect of the process variables in an experimental small industrial scale olive oil plant on the quality characteristics of olive oil”
Ε. Milesi, Τ. Gavrielidou, D.Georgiou, S. Exarhopoulos S., and E.P. Kalogianni
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
10. “Development of novel packaging materials with the incorporation of lipids and other food - grade ingredients”
E.P. Kalogianni, D. Georgiou, S. Exarhopoulos, A. Tsagdi, I. Drosos, A. Vlachou, G. Karasiotas and I. Kallitsis
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
11. “Effect of malaxation conditions on olive oil droplet coalescence”
E.P. Kalogianni, D. Georgiou, S. Exarhopoulos
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
12. “Physicochemical Characteristics, Fatty Acid Profile and Antioxidant Capacity of Greek Pumpkin Seeds”
E.P. Kalogianni, D. Georgiou, S. Exarhopoulos
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
Publications and Presentations 2018
1. “A Monitoring and Control Software Tool to Assess Process and Production Data in Olive Oil Production Units”
E.P. Kalogianni, P. Salvaras, D. Bechtsis, F. Stergiopoulos
Proceedings of the 8th International Conference on Information and Communication Technologies in Agriculture, Food & Environment pp. 284-292.
2. “Fouling profiles of microfiltration MBR membranes with different characteristics used in wastewater treatment, Fifth International Conference on Small and Decentralized Water and Wastewater Treatment Plants”
D.C. Banti, C. Tsioptsias, D. Georgiou, E. Kalogianni, P. Samaras, A. Zouboulis and M. Mitrakas
5th International Conference on Small and Decentralised Water and Wastewater Treatment Plants, August 26-29, Thessaloniki, Greece
Publications and Presentations 2017
1. “Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements”
E.P. Kalogianni, L. Sklaviadis, S. Nika, I. Theochari, G. Dimitreli, D. Georgiou, V Papadimitriou
Colloids and Surfaces B: Biointerfaces, 158 (2017) 498-506. DOI: 10.1016/j.colsurfb.2017.07.022
2. “Rapid methods for frying oil quality determination: comparison with legislation criteria”
E.P. Kalogianni, D. Georgiou, M. Romaidi, S. Exarchopoulos, D. Petridis, C. Karastogiannidou, G. Dimitreli, V. Karakosta
Journal of the American Oil Chemists’ Society, 94 (2017) 19-36. DOI: 10.1007/s11746-016-2919-1
3. “Height-time and weight-time approach in capillary penetration: investigation of similarities and differences”
D. Georgiou and E.P. Kalogianni
Journal of Colloid and Interface Science, 495 (2017) 149-156. DOI: 10.1016/j.jcis.2017.02.004
4. “FRYSAFE: A novel method for the determination of frying oils quality”
E. P. Kalogianni, D. Georgiou, A. Marinopoulou, S. Exarchopoulos, G. Dimitreli, C. Κarastogiannidou
6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece.
5. “Effect of separation and malaxation variables on olive oil quality”
E. P. Kalogianni
6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece
6. “Evaluation of rapid methods for frying oil quality determination”
M. Romaidi, D. Georgiou, S. Exarhopoulos, E. P. Kalogianni
6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece.
7. “Method for the evaluation of frying oil toxicity with the marine bioluminescent bacterium Vibrio fischeri”
Α. Moriki, C. Papadimitriou, E.P. Kalogianni, D. Georgiou, T. Gardikioti, V. Karai
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
8. “Novel rapid method for evaluation of oil quality during frying”
E.P. Kalogianni, D. Georgiou, A. Marinopoulou, S. Exarhopoulos, G. Dimitreli
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
9. “Real-time Monitoring and Control Software application for olive oil extraction processes aiming to enhance the olive oil quality characteristics”
P. Salvaras, D. Bechtsis, F. Stergiopoulos, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
10. “Evaluation of Commercially Available Rapid Tests for the Determination of Quality of Fried Oils”
D. Georgiou, Μ. Romaidi, S. Exarhopoulos, G. Dimitreli, C. Karastogiannidou, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
11. “Utilizing capillary penetration of lipids and fats for the development of a method for the assessment of shelf-life of food products”
D. Georgiou, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
12. “Chemical degradation of oil samples produced under controlled frying conditions and sampled from the catering sector”
S. Exarhopoulos, T. Palikrousis, C. Karastogiannidou, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
13. “Effect of processing variables on olive oil quality”
E.P. Kalogianni, P. Ioakimidis, E. Kitsios
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
14. “Α systematic study of composite emulsifiers from winery byproducts”
Α. Pavlou, D. Georgiou, E.P. Kalogianni, C. Panayiotou, C. Ritzoulis
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
15. “Modeling olive oil production – quality and environmental perspective”
I. Djekic, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
16. “Competitive adsorption of oleic acid/milk proteins at water/oil interfaces”
S. Nika, L. Sklaviadis, Ι. Theochari, D. Georgiou, G. Dimitreli, V. Papadimitriou, E.P. Kalogianni.
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
17. “Interfacial and bulk rheological properties of milk proteins-fat globules systems”
V. Sordakis, E.P. Kalogianni, G. Dimitreli
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
Publications and Presentations 2016
1. “The level of food safety knowledge in food establishments in three European countries”
N. Simic, I. Djekic, M. Liz Martins, A. Rocha, N. Sidiropoulou, E.P. Kalogianni,
Food Control, 63 (2016) 187-19. DOI: 10.1016/j.foodcont.2015.11.017
2. “Cross-cultural consumer perceptions of service quality in restaurants”
I. Djekic, K. Kane, N. Tomic, E.P. Kalogianni, A. Rocha, L. Zamioudi, R. Pacheco
Nutrition & Food Science 6; 46 (2016). DOI:10.1108/NFS-04-2016-0052
3. “Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements”
A. Marinopoulou, E.P. Kalogianni, S.N. Raphaelides
Colloids and Surfaces B, 1; 137 (2016) 133-137. DOI: 10.1016/j.colsurfb.2015.06.053
4. “Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage”
V. Temenouga, T. Charitidis, M. Avgidou, P.D. Karayannakidis, M. Dimopoulou, E.P. Kalogianni, C. Panayiotou, C. Ritzoulis
Food Hydrocolloids 52 (2016) 972-981. DOI: 10.1016/j.foodhyd.2015.08.026
5. “Seasonal analysis of the effect of seawater temperatures on the physiological condition of two farmed fish species Pagrus pagrus and Sparus aurata – A comparative study”
L. Dupont, E.P. Kalogianni, C. Nathanaelides, A. Kiriazis, S. Exarchopoulos, K. Feidantsis, A. Anestis, T. Diehl, B. Michaelidis
Proceedings of the 2nd International Congress on Applied Ichthyology &Aquatic Environment: Global trends and innovations for the sustainable development of aquaculture and fisheries in our region, (2016) 456-460.
6. “Seasonal analysis of the effect of seawater temperatures on the physiological condition of two farmed fish species Pagrus pagrus and Sparus aurata – a comparative study”
L. Dupont, E.P. Kalogianni, C. Nathanailides, A. Kiriazis, S. Exarchopoulos, K. Feidantsis, A.Anestis, T. Diehl, Michaelidis B.
HydroMediT 2016, 2nd International Congress on Applied Ichthyology & Aquatic Environment: Global trends and innovations for the sustainable development of aquaculture and fisheries in our region, 10-12 November 2016, Messolonghi, Greece.
Publications and Presentations 2015
1. “Development of a rapid method for the determination of frying oil quality based on capillary penetration”
E.P. Kalogianni and C. Karastogiannidou
International Journal of Food Science & Technology, 50 (2015) 1215–1223. DOI: 10.1111/ijfs.12752
2. “Capillary penetration in cellulose and polyethylene porous media: effect of contact with vapors and partial saturation with a non-miscible liquid”
D. Georgiou, A. Marinopoulou and E.P. Kalogianni
Colloids and Surfaces A, 483 (2015) 297-301. DOI: 10.1016/j.colsurfa.2015.05.029
3. “Novel emulsifiers from olive processing solid waste”
A. Filotheou, C. Ritzoulis, M. Avgidou, E.P. Kalogianni, A. Pavlou, C. Panayotou
Food Hydrocolloids, 48 (2015) 274-281. DOI: 10.1016/j.foodhyd.2015.02.029
4. “Novel Rapid Method for the Determination of Frying Oil Quality Based on Capillary Penetration”
E. P. Kalogianni, D. Georgiou, and A. Marinopoulou
AOCS Annual Meeting and Industry Showcases, 3-6 May 2015, Orlando, Florida, USA.
5. “Applicability of viscosity measurements as means for determining the polymer concentration in frying oil”
G. Dimitreli, E.P. Kalogianni, S. Exarhopoulos, C. Karastogiannidou
Proceedings of the International Conference FaBE 2015 pp. 283-287.
6. “Frying oil quality as affected by the type of food being fried”
S. Exarhopoulos, E.P. Kalogianni, C. Karastogiannidou
Proceedings of the International Conference FaBE 2015 pp. 272-282.
7. “Capillary penetration: a novel diagnostic tool for frying oil quality”
E. P. Kalogianni, D. Georgiou, and A. Marinopoulou
5th International Colloids Conference, 21-24 June 2015, Amsterdam, The Netherlands.
8. “Investigation of the differences between the height–time and weight–time approach in wicking experiments”
D. Georgiou and E.P. Kalogianni
5th International Colloids Conference, 21-24 June 2015, Amsterdam, The Netherlands.
9. “Novel Rapid Method for the Determination of Oil Degradation during Frying: Comparison with Legislation Criteria”
E.P. Kalogianni, D. Georgiou, A. Marinopoulou, C. Karastogianidou, G. Dimitreli, S. Exarchopoulos and M. Arvanitaki
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
10. “Comparison of Rapid Tests for the Determination of Quality of Fried Oils”
D. Georgiou, M. Romaidi, M. Arvanitaki, G. Dimitreli and E.P. Kalogianni
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
11. “Correlations between viscosity and polymers concentration in frying oils”
G. Dimitreli, E.P. Kalogianni, S. Exarhopoulos
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
12. “Effect of presence and absence of three different foods on the degradation of two different oils during frying”
S. Exarhopoulos, C. Karastogiannidou and E. P. Kalogianni
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
13. “Would Olive Oil be Suitable for Frying in the Catering/Industry?”
E. P. Kalogianni, C. Karastogiannidou, S. Exarchopoulos, A. Papastathopoulos
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
14. “Olive oil quality as affected by process parameters”
E. P. Kalogianni
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
Publications and Presentations 2014
1. “Crust pore characteristics and their development during frying of French-fries”
E.P. Kalogianni and E. Papastergiadis
Journal of Food Engineering, 120 (2014) 175-182. DOI: 10.1016/j.jfoodeng.2013.07.029
2. “Food hygiene practices in different food establishments”
I. Djekic, Ν. Smigic, E.P. Kalogianni, A. Rocha , L. Zamioudi and R.Pacheco
Food Control, 39 (2014) 34–40. DOI: 10.1016/j.foodcont.2013.10.035
3. “Dynamic interfacial tension measurements as means for investigating amylose-fatty acid inclusion complexes”
Α. Marinopoulou, E. P. Kalogianni and S. Rafaelides
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
4. “Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements”
L. Sklaviadis, S. Nika, G. Dimitreli, E. P. Kalogianni, V. Papadimitriou
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
5. “Capillary penetration based rapid test for frying oil quality determination”
E.P. Kalogianni and A. Marinopoulou
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
6. “Effect of ambient humidity on the rate of oil penetration in a cellulose porous matrix”
A. Marinopoulou, D. Georgiou and E. P. Kalogianni
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
7. “Effect of Olive Oil Processing Variables on Olive Oil Quality”
E.P. Kalogianni
Innovative Olive Production Systems Adapted for Mechanical Harvesting: Holistic Approaches for Sustainable Management, 12-15 November 2014, Aliki Perroti Student Residence, American Farm School of Thessaloniki.
8. “Novel rapid test determining frying oil quality”
E.P. Kalogianni
28th EFFoST International Conference: Innovations in attractive and sustainable food for health, 25-28 November 2014, Uppsala, Sweden.
Publications and Presentations 2013
1. “Effect of frying variables on French-fry properties”
E.P. Kalogianni and P.G. Smith
International Journal of Food Science & Technology, 48 (4) (2013) 758-770. DOI: 10.1111/ijfs.12024
2. “Effect of processing variables on olive oil quality characteristics and process efficiency”
E. Kitsios, P. Ioakeimidis, E.P. Kalogianni
5th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 29-30 March 2013, Athens, Greece
3. “Interfacial properties and their relation with the technology and quality in dietary oils and fats”
E.P. Kalogianni
5th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 29-30 March 2013, Athens, Greece
Publications and Presentations 2012
1. “TraceALL: A Semantic Web Framework for Food Traceability Systems”
M. Salampasis, D. Tektonidis and E. P. Kalogianni ,
Journal of Systems and Information Technology, 14/4 (2012) 50-57. DOI: 10.1016/j.colsurfa.2012.02.031.
2. “Characterization of porous media by dynamic wicking combined with image analysis”
E. Fragiadaki, S. Harhalakis and E.P. Kalogianni
Colloids and Surfaces, A: Physicochemical and Engineering Aspects, 413 (2012) 50–57. DOI: 10.1016/j.colsurfa.2012.02.031
Publications and Presentations 2011
1. “Dynamic interfacial tensions of dietary oils”
K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, E.P. Kalogianni, M.E. Leser and R. Miller
Colloids and Surfaces, A: Physicochemical and Engineering Aspects, 382 (2011) 261-265. DOI: 10.1016/j.colsurfa.2010.11.027
2. “Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil”
E.P. Kalogianni, T.D. Karapantsios and R. Miller
Journal of Food Engineering, 105(1) (2011) 169-179. DOI: 10.1016/j.jfoodeng.2011.02.021
3. “A novel technique for the rapid determination of frying oil quality in deep-frying operations”
E. Athanasiou, O. Stouraiti, and E.P. Kalogianni,
9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
4. “Dynamic interfacial tensions of dietary oils – characterization of quality and relation to technology”
E.P. Kalogianni, K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, M.E. Leser and R. Miller
9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
5. “Changes in oil properties due to repeated frying and their effect on the water, oil content and crust properties of French-fries”
E.P. Kalogianni and T.D. Karapantsios
9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
6. “Dynamic interfacial tensions of dietary oils –relation to oil quality”
E.P. Kalogianni, K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, M.E. Leser and R. Miller
25th ECIS (European Colloids and Interfaces Society) Conference, Berlin, 4-9 September, 2011.
7. “Automation of optical measurements analysis in dynamic wicking”
E. Fragiadaki, S. Harhalakis, E.P. Kalogianni
25th ECIS (European Colloids and Interfaces Society) Conference, Berlin, 4-9 September, 2011.
Publications and Presentations 2010
1. “A multi-probe non-intrusive electrical technique for monitoring emulsification of hexane-in-water with the emulsifier C10E5 soluble in both phases”
E.P. Kalogianni, E.-M. Varka, T.D. Karapantsios, M. Kostoglou, E. Santini, L. Liggieri, F. Ravera
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 354(1-3) (2010) 353–363. DOI: 10.1016/j.colsurfa.2009.09.004
2. “Effect of potato presence on the degradation of extra virgin olive oil during frying”
E.P. Kalogianni, C. Karastogiannidou and T.D. Karapantsios
International Journal of Food Science & Technology, 45 (2010) 765-775. DOI: 10.1111/j.1365-2621.2010.02188.x
3. “Evolution of volume fractions and droplet sizes by analysis of electrical conductance curves during destabilization of oil-in-water emulsions”
M. Kostoglou, E.-M. Varka, E. P. Kalogianni and T. D. Karapantsios,
Journal of Colloid and Interface Science, 349 (2010) 408-416. DOI: 10.1016/j.jcis.2010.05.032
Publications and Presentations 2009
1. “Effect of presence and absence of potatoes under repeated frying conditions on the composition of palm oil”
E.P. Kalogianni, C. Karastogiannidou and T.D. Karapantsios
Journal of the American Oil Chemists Society, 86 (2009) 561-571. DOI: 10.1007/s11746-009-1380-9
2. “Monitoring kinetics of emulsification in stirred vessels by an electric tomography technique”
E.P. Kalogianni, E.-M. Varka, M. Kostoglou, T.D. Karapantsios, F. Ravera, L. Liggieri
Bubble and Drop Interfaces 2009, September 23-25, 2009, Thessaloniki, Greece.
Publications and Presentations 2008
1. “Demands and Technology Pushes for Building ICT Infrastructure for Food Traceability”
M Salampasis, E.P. Kalogianni, S. Ocak, T. Lantzos, C. Kouroupetroglou
International Αdvanced Workshop on Information and Communication Technologies for Sustainable Agriproduction and Environment (AWICTSAE 2008), 22-23 May, Alexandroupolis, Greece, 2008.
2. “Droplet Size Distribution during the destabilization of emulsions measured by an electrical technique”
E. Varka, E.P. Kalogianni, E.P., M. Kostoglou, T.D. Karapantsios
EUFOAM 2008, 8-10 July 2008, ESA/ESTEC, Noordwijik, The Netherlands.
3. “Background and basic considerations for monitoring DCS during spacewalks (extravehicular activities)”
E.P. Kalogianni, and T. Mesimeris
Newsletter of the European Low Gravity Research Association 6 (Dec) 2-4 (2008).
Publications and Presentations 2007
1. “The cytotoxic and mutagenic potential of advanced treated wastewater effluents: effect of certain treatment conditions”
M. Petala, P. Samaras, A. Kungolos, A. Zouboulis, E.P. Kalogianni, G.P. Sakellaropoulos
Proceedings of SECOTOX Conference and The International Conference on Environmental Management, Engineering, Planning and Economics Volume I. (A. Karagiannidis, P. Samaras eds.) p. 227-228. June 24 – 28, Skiathos Island, Greece, 2007.
2. “Studying the drainage of wet foams by combining electrical, optical and volumetric measurements”
M. Papara, X. Zabulis, E.P. Kalogianni , T.D. Karapantsios
International Workshop Bubble and Drop Interfaces, 25-28 March 2007, GRANADA,SPAIN.
3. “Effect of prolonged oil heating and repeated frying of potato sticks at different frying loads on the chemical profile of palm and olive oil measuredby HPSEC”
E.P. Kalogianni, C. Karastogiannidou, T.D. Karapantsios, S. Rafaelides
5th Euro-Fed Lipid Congress, 16-19, September 2007, GOTHENBURG, SWEDEN.
4. “Changes in palm and olive oil viscosity and density induced by prolonged oil heating and repeated frying of potato sticks at different frying loads. Correlation with the chemical profile obtained by HPSEC”
E.P. Kalogianni, S. Rafaelides, T. D. Karapantsios
5th Euro-Fed Lipid Congress, 16-19, September 2007, GOTHENBURG, SWEDEN.
5. “Assessment of emulsion stability by the evolution of water and oil phases distributions with Electrical Resistance Tomography”
E. Varka, E.P. Kalogianni, T.D Karapantsios and M. Kostoglou,
Particles, Liquid Interfaces and Emulsions FASES Project Plenary Meeting and Workshop, Sala “Colombo”, ARiGE,via De Marini 8, Genova 13-14 December 2007.
6. “Effect of nanoparticles on the stability of foams and emulsions by non-intrusive electrical conductivity measurements”
E.P Kalogianni
Carmen de la Victoria, Mecenas, Granada, 25 March, 2007.
7. “Droplet size distribution in liquid-liquid dispersions”
E.P Kalogianni
Université de Liège, 13 June, 2007.
Publications and Presentations 2006
1. “Dynamic surface activity of Phenylalanine Glycerol-Ether surfactant solutions measured by a differential maximum bubble pressure tensiometer”
E.P. Kalogianni, E.M. Varka, T.D. Karapantsios, S. Pegiadou
Langmuir, 22 (2006) 46-51.
Publications and Presentations 2005
1. “Considerations for the application of a dynamic wicking technique for the determination of the effective mean pore radius in porous foods”
E.P. Kalogianni, T.D. Karapantsios
XVIIth European Chemistry at Interfaces Conference: 27 June-1 July, 2005. LOUGHBOROUGH, UK.
2. “In-vivo Embolic Detector (IVED): Phase I”
E.P. Kalogianni, C. Altiparmakis, S. Evgenidis, T. Mesimeris, G. Sideridis, T.D. Karapantsios
“ELGRA Biennial Symposium and General Assembly: 21-23 September, 2005. SANTORINI, GREECE.
3. “Electrical Measurements in Foams and Emulsions”
E.P. Kalogianni
Max Plank Institute for Colloids and Interfaces, Berlin, 5 November, 2005.
Publications and Presentations 2004
1. “A dynamic wicking technique for determining the effective pore radius of pregelatinized starch sheets”
E.P. Kalogianni, T. Savopoulos, T.D. Karapantsios, S.N. Raphaelides
Colloids and Surfaces B: Biointerfaces, 35 (2004) 159–167. DOI: 10.1016/j.colsurfb.2004.03.008
2. “Ascorbic acid oxidation in sucrose aqueous model systems at subzero temperatures”
D. Champion, D. Simatos, E.P. Kalogianni, P. Cayot, M. Le Meste
Journal of Agricultural and Food Chemistry, 52 (2004) 3399-3404. DOI: 10.1021/jf035184q
3. “In-Vivo Embolic Detector (IVED): A bubble detection device for the human blood stream”
E.P. Kalogianni, C. Altiparmakis, T. Mesimeris, T.D. Karapantsios
2nd International Meeting of Aerospace Medicine and Space Research, 18 November, 2004, Thessaloniki, Greece.
Publications and Presentations 2002
1. “Effect of Feed Concentration on the Production of Pregelatinized Starch in a Double Drum Dryer”
E.P. Kalogianni, V. A. Xynogalos, T. D. Karapantsios and M. Kostoglou
LWT - Food Science and Technology, 35 (2002) 703–714. DOI: 10.1006/fstl.2002.0925
Publications
D. Georgiou, Α. Charisis, A. Theocharidou, C. Ritzoulis, G. Papapanagiotou, C. Samara, C. Chatzidoukas and E. P. Kalogianni*
Colloids Interfaces (2024), 8, 66. DOI: https://doi.org/10.3390/colloids8060066
2. "Impact of Chlorella sorokiniana feed additive on poultry growth health and oxidative stress in erythrocytes"
I. Tsamesidis, A. Pappa, A. Charisis, Z. Prentza, K. Theocharis, A. Patsias, D. Foukas, C. Chatzidoukas, Ε.P. Kalogianni*
Nature: Scientific Reports (2024) 14, 31588. DOI: https://doi.org/10.1038/s41598-024-76998-3
3. " Linking cultivation conditions to the fatty acid profile and nutritional value of Chlorella sorokiniana lipids"
G. Papapanagiotou, A. Charisis, C. Samara, E. P. Kalogianni *, Christos Chatzidoukas *
Processes (2024), 12 (12), 2770. DOI: https://doi.org/10.3390/pr12122770
4. "Valorization of the Monoraphidium sp. microalgal biomass for human nutrition applications"
D. Georgiou, S. Exarhopoulos, A. C, S. Simitsis, G. Papapanagiotou, C. Samara, M. Katsiapi, G. Kountrias, S. Bouras, N. Katsoulas, I.T. Karapanagiotidis, C. Chatzidoukas, E.P. KalogianniJournal of Applied Phycology (2024), 36, 1293–1309. DOI: https://doi.org/10.1007/s10811-024-03191-4
5. "Oil from Mullet Roe Byproducts: Effect of Oil Extraction Method on Human Erythrocytes and Platelets
I. Tsamesidis, P. Tzika, D. Georgiou, A. Charisis, S. Hans, R. Lordan I. Zabetakis E.P. Kalogianni
Foods 13, 79 (2024). DOI: https://doi.org/10.3390/foods13010079
A. Charisis, B. Dai, M. Gradzielski, E.P. Kalogianni.
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
7.“Texture modulation in plant-based high-protein yogurt alternatives: Adjustment of the texture by addition of oil and pectin-based microgel particles”
E. Galani, D. Georgiou, V. Papadimitriou, E.P. Kalogianni, A. Xenakis, M.D. Chatzidaki
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
8. “Emulsifying and foaming properties of Chlorella sorokiniana biomass
D. Georgiou, A. Charisis, G. Papapanagiotou, A. Theoharidou, C. Ritzoulis, C. Chatzidoukas, E.P. Kalogianni
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
9. “Physicochemical characterization and emulsifying capacity of okra proteins”
Th. Karakasidis, S. Lousinian, V. Kontogiorgos, E.P. Kalogianni, C. Ritzoulis
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
10. “Study of the enzymatic hydrolysis of Tattarodes sagittatus by-products via interfacial tension measurements”
P. Tzika, D. Georgiou, E.P. Kalogianni
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
11. “Upscaling the autotrophic cultivation of the microalga Chorella Sorokiniana in pilot-scale ponds: Batch vs. semi-continuous operations”
G, Papapanagiotou, G. Kountrias, D. Georgiou, C. Samara, E. Dimitriou, P. Tzika, A. Charisis, I. Charisteidis, A. Litinas, N. Katsoulas, I.T. Karapanagiotidis, E.P. Kalogianni, C. Chatzidoukas
14th Panhellenic Scientific Conference in Chemical Engineering, 29-31 May, Thessaloniki, Greece
12. “Seasonal changes of fatty acids profile in white muscle and liver of gilt head sea bream (Sparus aurata)”
V. Makri, A. Charisis, E.P. Kalogianni, I.A. Giantsis, B. Michaelidis
5th International Congress on Applied Ichthyology, Oceanography, and Aquatic Environment (HydroMediT 2024), 30 May -2 June 2024, Mytilene, Greece.
13. “Effects of fishmeal replacement by Chlorella sorokiniana and Chlorella vulgaris dried biomass in the diet of gilthead seabream (Sparus aurata)”
E.Z. Gkalogianni, P. Psofakis, A. Asimaki, A.M. Katouni, N. Katsoulas, G. Kountrias, C. Chatzidoukas, G. Papapanagiotou, E.P. Kalogianni, A. Litinas, I.T. Karapanagiotidis
5th International Congress on Applied Ichthyology, Oceanography & Aquatic Environment HydroMediT 2024, 30 May - 2 June 2024, Mytilene, Greece
E.P. Kalogianni, D. Georgiou, A. Charisis, S. Exarhopoulos, P. Tzika
Journal of the American Oil Chemists' Society 100(4), 317-327 (2023). DOI: https://doi.org/10.1002/aocs.12681
E. Rountou, K. Taplidis, G. Georgakoudis, D. Georgiou, A. Kyriakoudi, I. Mourtzinos, E. P. Kalogianni, C. Giotis, C. Ritzoulis
Food Biophysics 18, 23–31 (2023). DOI: https://doi.org/10.1007/s11483-022-09757-4
3. "Emulsifiers from olive stones"
R. Elayeb, F. Vardouli, H. Majdoub, E.P. Kalogianni, A. Kyriakoudi, S. Achour, M. Trigui, A. Theocharidou, C. Ritzoulis
Food Hydrocolloids 18, 108664 (2023). DOI: https://doi.org/10.1016/j.foodhyd.2023.108664
4. "The In Vitro, Ex Vivo, and In Vivo Effect of Edible Oils: A Review on Cell Interactions"
I. Tsamesidis, E.P. Kalogianni
Pharmaceutics 15(3), 869 (2023). DOI: https://doi.org/10.3390/pharmaceutics15030869
5. “Capillary penetration for the development of a method for the assessment of shelf-life of foods”
D. Georgiou, E.P. Kalogianni, G. Dimitreli, E. Ftouli, S. Parisi,
Journal of Food Measurement and Characterization, 17, pages1167–1174 (2023).DOI: https://doi.org/10.1007/s11694-022-01685-8
6.“Alginate-Chitosan Microgel Particles, Water-Oil Interfacial Layers, and Emulsion Stabilization”
A. Charisis, E.P. Kalogianni
Colloids Interfaces , 7, page 48 (2023).DOI: https://doi.org/10.3390/colloids7020048
7."Emulsifiers from mealworm"
C. C. Lytridou, G. Katsigianni, F. Vardouli, C. Proestos, I.Velopoulos, M. D. Antoniadou, D. Georgiou, E. P. Kalogianni, R. Elayeb, W. Pan, C. Ritzoulis
Food Hydrocolloids 143, 108877 (2023). DOI: https://doi.org/10.1016/j.foodhyd.2023.108877
8. "Effect of Extraction Method on the Yield and Quality of Mullet Roe Oil"
D. Georgiou, P. Tzika, A. Charisis, E.P. Kalogianni
European Journal of Lipid Science and Tehcnology 125, 7 (2023). DOI:https://doi.org/10.1002/ejlt.202300008
9.“Effect of microgel interfacial and structural properties on emulsion stabilization: the case of alginate-chitosan microgels”
E.P. Kalogianni, A. Charisis
9th Bubble and Drop Conference, June 2023, Lublin, Poland
10. “Foaming properties of Chlorella Sorokiniana biomass”
E.P. Kalogianni, D. Georgiou, A. Charisis
9thBubble and Drop Conference, June 2023, Lublin, Poland
11.“Alginate-chitosan microgels at interfaces. Structural, interfacial and emulsion stability aspects”
E.P. Kalogianni, A. Charisis
21st Gums and Stabilisers for the Food Industry Conference (2023), June 2023, Thessaloniki, Greece
12.“Marine Lipids from Fish By-Products of the Aegean Sea”
E.P. Kalogianni, P. Tzika, D. Georgiou, A. Charisis
9th Euro Fed Lipid Congress and Expo (2023), September 2023, Poznan, Poland
13.“Emulsifying properties of Chlorella Sorokiniana biomass”
E.P. Kalogianni, D. Georgiou, A. Charisis
37th European Colloid and Interface Society Conference (2023), September 2023, Naples, Italy
14.”Alginate-chitosan microgels at interfaces. Structural, interfacial and emulsion stability aspects"
E.P. Kalogianni, A. Charisis
21th Gums and Stabilizers for the Food Industry (2023), June 2023, Thessaloniki, Greece
15.”Effect of fishmeal replacement by Chlorella sorokiniana on growth performance of gilthead seabream (Sparus aurata)"
I.T. Karapanagiotidis, E.Z. Gkalogianni, P. Psofakis, A. Asimaki, G. Kountrias, N. Katsoulas, C. Chatzidoukas, G. Papapanagiotou, E.P. Kalogianni, A. Litinas
Aquaculture Europe- Balanced Diversity in Aquaculture Development, September 2023, Vienna, Austria
16.”Effect of fishmeal replacement by Chlorella vulgaris on growth performance of gilthead seabream (Sparus aurata)"
E.Z. Gkalogianni, P. Psofakis, A. Asimaki, G. Kountrias, N. Katsoulas, C. Chatzidoukas, G. Papapanagiotou, E.P. Kalogianni, A. Litinas, I.T. Karapanagiotidis
Aquaculture Europe- Balanced Diversity in Aquaculture Development, September 2023, Vienna, Austria
17.”Optimization of starch based biodegradable films manufactured with montmorillonite, focusing on mechanical, barrier and physicochemical properties"
Τ. Frangopoulos, D. Petridis, A. Marinopoulou, A. Goulas, E. Kannidou, A. Ketesidis, J. Ozouni, S. Dimitriadou, A. Arampatzidou, L. Tsekmes, E. Koulaki, A. Lioli, D. Georgiou, E. Kalogianni, S.Raphaelides, V. Karageorgiou
2nd Global Summit on Food Science and Technology, March 2023, Rome, Italy
18."Chitosan coated alginate microgels interfacial properties vs emulsion stability and perspectives for applications in food"
E.P. Kalogianni, A. Charisis
37th European Colloid and Interface Society Conference (2023), September 2023, Naples, Italy
Lentzi, D. Georgiou, E.P. Kalogianni, A. Kyriakoudi, C.Ritzoulis,
Colloids and Interfaces, 6(4), 71 (2022). DOI: https://doi.org/10.3390/colloids6040071
2.“Extraction of surface-active polymers from the compost of olive processing waste”
Α. Koliastasi, V. Kompothekra, C. Giotis, A.K. Moustakas, E.P. Skotti, A. Gerakis, E.P. Kalogianni, D. Petridis, C. Ritzoulis
Journal of Food Process Engineering 45 e13799 (2022). DOI: https://doi.org/10.1111/jfpe.1379
3. "Transdermal delivery of insulin across human skin in vitro with 3D printed hollow microneedles "
Xenikakis, K. Tsongas, E.K. Tzimtzimis, O.L. Katsamenis, E. Demiri, C.K. Zacharis, D. Georgiou, E.P. Kalogianni, D. Tzetzis, D.G. Fatouros
Journal of Drug Delivery Science and Technology, 67, 102891 (2022). DOI: https://doi.org/10.1016/j.jddst.2021.102891
4. “Extraction of high nutritional value lipids from avgotaracho by-products”
E.P. Kalogianni, D. Georgiou, A. Charisis, A. Varvagianni
31st Nordic Lipidforum Symposium, 12 – 15 June 2022, Ålesund – Norway
5. “Towards targeted antioxidant selection for oil-in-water dispersed systems: interfacial properties and partitioning effects”
E.P. Kalogianni, A. Charisis and D. Georgiou
51st Conference of the German Colloid Society, 28-30 September 2022, Berlin, Germany
6. “Fatty acid profile and nutritional indices of the lipid fraction of the oleaginous microalga Monoraphidium sp. cultivated under different growth condition”
A. Charisis, S.-C. Ioannidis, G. Papapanagiotou, C. Samara, C. Chatzidoukas, E.P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
7. “Effects of interfacial adsorption on antioxidant protection of phenolic antioxidants”
E.P. Kalogianni, A. Charisis
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
8. “Recovery of fish by-products for the extraction of oils by physical and biological methods
Tzika, D. Georgiou, I. Tsamesidis, E.P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
9.“Effects of extraction method of mullet roe oil on human erythrocytes”
Ι. Tsamesidis, V. Bartzoka, E. Spodidaki, P. Tzika, A. Charisis, D. Georgiou, E. P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
10. “High nutritional value oils from mullet roe by-products”
E.P. Kalogianni, D. Georgiou, P. Tzika, A. Charisis
5th edition of the ISEKI E-conferences “Current food innovation trends: the texture and consumer perception perspective” 23-25 November 2022, Online
11. “Novel time-temperature indicator for food packaging applications”
E.P. Kalogianni, D. Georgiou
5th edition of the ISEKI E-conferences “Current food innovation trends: the texture and consumer perception perspective” 23-25 November 2022, Online
12. “Oil-in-Water emulsions stabilized by pH-responsive composite alginate/chitosan microgels”
Charisis, E.P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
13. “Alginate microgels at oil/water interface: Interfacial properties and emulsification ability”
Charisis, E.P. Kalogianni
51st Conference of the German Colloid Society, 28-30 September 2022, Berlin, Germany
1. “Fabrication of hollow microneedles using liquid crystal display (LCD) vat polymerization 3D printing technology for transdermal macromolecular delivery”
I. Xenikakis, K. Tsongas, M. Tzimtzimis, C. Zacharis, N. Theodoroula, E. P. Kalogianni, E. Demiri, I. S. Vizirianakis, D. Tzetzis, D. G. Fatouros
International Journal of Pharmaceutics 597 (2021) 120303. DOI: https://doi.org/10.1016/j.ijpharm.2021.120303
2. “Injection Molded PP Foams Using Food Ingredients for FoodPackaging Applications”
A.Tsagdi, I. Drossos, D. Georgiou, S. Exarhopoulos, G. Karasiotas, J. K. Kallitsis, E. P. Kalogianni Polymers 13(2), 288 (2021) 1-18. DOI: https://doi.org/10.3390/polym13020288
3. “A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria”
E. P. Kalogianni, D. Georgiou, A. Marinopoulou, S. Exarhopoulos, D. Petridis, G. Dimitreli
International Journal of Food Science and Technology 56(6) (2021) 2832-2842 DOI: https://doi.org/10.1111/ijfs.14919
4. “Foam Stability of Mucin – Caseinate Mixtures: Relevance to Oral Processing”
K. Koupa, V. Keligianni, E.P. Kalogianni, C., Ritzoulis
Food Biophysics, 16(2) (2021) 161-168. DOI: https://doi.org/10.1007/s11483-020-09657-5
5. “Determination of frying oils quality from fast food and catering sectors with a novel rapid method”
D. Georgiou, S. Exarhopoulos and E.P. Kalogianni
9th Virtual Panhellenic Conference of Greek Lipid Forum “Current Trends in the Field of Lipids” 22 October 2021 (Online)
6. “Towards the Protection of Polyunsaturated Lipids in Emulsions Interfacial and Partititioning effect of Antioxidants”
E.P. Kalogianni, A. Charisis and D. Georgiou
18th Euro Fed Lipid Congress and Expo, 18-21 October 2021, Online
7. “Interfacial properties of phenolic antioxidants versus emulsion oxidative stability”
E.P. Kalogianni, D. Georgiou and A. Charisis
35th Conference of the European Colloid and Interface Society (ECIS), 5-10 September 2021, Athens, Greece
8. “Capillary penetration rapid method and indicator to determine food quality and safety parameters”
E.P. Kalogianni and D. Georgiou
35th Conference of the European Colloid and Interface Society (ECIS), 5-10 September 2021, Athens, Greece
Α. Koliastasi, V. Kompothekra, C. Giotis, A.K. Moustakas, E.P., Skotti, A. Gerakis E.P. Kalogianni, D. Georgiou, C. Ritzoulis,
Food Hydrocolloids 99 (2020) 105373. DOI: https://doi.org/10.1016/j.foodhyd.2019.105373
1. “Fractionation of a hydrocolloid emulsifier reclaimed from winery waste”
Α. Pavlou, C. Panayiotou, E. P. Kalogianni, D. Georgiou, C. Ritzoulis
Food Chemistry 301 (2019) 125259, DOI: https://doi.org/10.1016/j.foodchem.2019.125259
2. “Exposure assessment and risk characterization of aflatoxin M1 intake through consumption of milk and yoghurt by student population in Serbia and Greece”
B. Udovicki, I. Djekic, E. P. Kalogianni, A. Rajkovic
Toxins 11 (4) (2019) 205. DOI: https://doi.org/10.3390/toxins11040205
3. “Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives”
E. P. Kalogianni, D. Georgiou, J. H. Hasanov
Journal of the American Oil Chemists’ Society, 96/5 (2019) 481-507. DOI: https://doi.org/10.1002/aocs.12207
4. “Emulsifiers from Partially Composted Olive Waste”
Α. Koliastasi, V. Kompothekra, C. Giotis, A.K. Moustakas, E.P. Skotti, A. Gerakis, E.P. Kalogianni, C. Ritzoulis
Foods 8(7) (2019), 271. DOI: https://doi.org/10.3390/foods8070271
5. “Formulation and Structural Study of a Biocompatible Water-in-Oil Microemulsion as an Appropriate Enzyme Carrier: The Model Case of Horseradish Peroxidase”
E. Mitsou, E. P. Kalogianni, D. Georgiou, H. Stamatis, A. Xenakis, and M. Zoumpanioti
Langmuir 35 (2019), 150-160. DOI: https://doi.org/10.1021/acs.langmuir.8b03124
6. “Olive oil droplet coalescence during malaxation”
E.P. Kalogianni, D. Georgiou, S. Exarchopoulos
Journal of Food Engineering 240 (2019) 99-104. DOI: https://doi.org/10.1016/j.jfoodeng.2018.07.017
7. “Capillary penetration for the development of an apparatus and method for the assessment of shelf-life of foods”
E. P. Kalogianni & D. Georgiou
33rd Conference of the European Colloid and Interface Society (ECIS), 8-13 September 2019, Leuven, Belgium
8. “Microbubble formation in polymers by use of food-grade additives”
E.P. Kalogianni, D. Georgiou, S. Exarchopoulos, A. Tsagdi, I.Drossos, A. Vlachou, G. Karasiotas, I. Kallitsis
33rd Conference of the European Colloid and Interface Society (ECIS), 8-13 September 2019, Leuven, Belgium
9. “Effect of the process variables in an experimental small industrial scale olive oil plant on the quality characteristics of olive oil”
Ε. Milesi, Τ. Gavrielidou, D.Georgiou, S. Exarhopoulos S., and E.P. Kalogianni
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
10. “Development of novel packaging materials with the incorporation of lipids and other food - grade ingredients”
E.P. Kalogianni, D. Georgiou, S. Exarhopoulos, A. Tsagdi, I. Drosos, A. Vlachou, G. Karasiotas and I. Kallitsis
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
11. “Effect of malaxation conditions on olive oil droplet coalescence”
E.P. Kalogianni, D. Georgiou, S. Exarhopoulos
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
12. “Physicochemical Characteristics, Fatty Acid Profile and Antioxidant Capacity of Greek Pumpkin Seeds”
E.P. Kalogianni, D. Georgiou, S. Exarhopoulos
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
Publications and Presentations 2018
1. “A Monitoring and Control Software Tool to Assess Process and Production Data in Olive Oil Production Units”
E.P. Kalogianni, P. Salvaras, D. Bechtsis, F. Stergiopoulos
Proceedings of the 8th International Conference on Information and Communication Technologies in Agriculture, Food & Environment pp. 284-292.
2. “Fouling profiles of microfiltration MBR membranes with different characteristics used in wastewater treatment, Fifth International Conference on Small and Decentralized Water and Wastewater Treatment Plants”
D.C. Banti, C. Tsioptsias, D. Georgiou, E. Kalogianni, P. Samaras, A. Zouboulis and M. Mitrakas
5th International Conference on Small and Decentralised Water and Wastewater Treatment Plants, August 26-29, Thessaloniki, Greece
Publications and Presentations 2017
1. “Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements”
E.P. Kalogianni, L. Sklaviadis, S. Nika, I. Theochari, G. Dimitreli, D. Georgiou, V Papadimitriou
Colloids and Surfaces B: Biointerfaces, 158 (2017) 498-506. DOI: 10.1016/j.colsurfb.2017.07.022
2. “Rapid methods for frying oil quality determination: comparison with legislation criteria”
E.P. Kalogianni, D. Georgiou, M. Romaidi, S. Exarchopoulos, D. Petridis, C. Karastogiannidou, G. Dimitreli, V. Karakosta
Journal of the American Oil Chemists’ Society, 94 (2017) 19-36. DOI: 10.1007/s11746-016-2919-1
3. “Height-time and weight-time approach in capillary penetration: investigation of similarities and differences”
D. Georgiou and E.P. Kalogianni
Journal of Colloid and Interface Science, 495 (2017) 149-156. DOI: 10.1016/j.jcis.2017.02.004
4. “FRYSAFE: A novel method for the determination of frying oils quality”
E. P. Kalogianni, D. Georgiou, A. Marinopoulou, S. Exarchopoulos, G. Dimitreli, C. Κarastogiannidou
6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece.
5. “Effect of separation and malaxation variables on olive oil quality”
E. P. Kalogianni
6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece
6. “Evaluation of rapid methods for frying oil quality determination”
M. Romaidi, D. Georgiou, S. Exarhopoulos, E. P. Kalogianni
6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece.
7. “Method for the evaluation of frying oil toxicity with the marine bioluminescent bacterium Vibrio fischeri”
Α. Moriki, C. Papadimitriou, E.P. Kalogianni, D. Georgiou, T. Gardikioti, V. Karai
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
8. “Novel rapid method for evaluation of oil quality during frying”
E.P. Kalogianni, D. Georgiou, A. Marinopoulou, S. Exarhopoulos, G. Dimitreli
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
9. “Real-time Monitoring and Control Software application for olive oil extraction processes aiming to enhance the olive oil quality characteristics”
P. Salvaras, D. Bechtsis, F. Stergiopoulos, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
10. “Evaluation of Commercially Available Rapid Tests for the Determination of Quality of Fried Oils”
D. Georgiou, Μ. Romaidi, S. Exarhopoulos, G. Dimitreli, C. Karastogiannidou, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
11. “Utilizing capillary penetration of lipids and fats for the development of a method for the assessment of shelf-life of food products”
D. Georgiou, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
12. “Chemical degradation of oil samples produced under controlled frying conditions and sampled from the catering sector”
S. Exarhopoulos, T. Palikrousis, C. Karastogiannidou, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
13. “Effect of processing variables on olive oil quality”
E.P. Kalogianni, P. Ioakimidis, E. Kitsios
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
14. “Α systematic study of composite emulsifiers from winery byproducts”
Α. Pavlou, D. Georgiou, E.P. Kalogianni, C. Panayiotou, C. Ritzoulis
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
15. “Modeling olive oil production – quality and environmental perspective”
I. Djekic, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
16. “Competitive adsorption of oleic acid/milk proteins at water/oil interfaces”
S. Nika, L. Sklaviadis, Ι. Theochari, D. Georgiou, G. Dimitreli, V. Papadimitriou, E.P. Kalogianni.
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
17. “Interfacial and bulk rheological properties of milk proteins-fat globules systems”
V. Sordakis, E.P. Kalogianni, G. Dimitreli
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
Publications and Presentations 2016
1. “The level of food safety knowledge in food establishments in three European countries”
N. Simic, I. Djekic, M. Liz Martins, A. Rocha, N. Sidiropoulou, E.P. Kalogianni,
Food Control, 63 (2016) 187-19. DOI: 10.1016/j.foodcont.2015.11.017
2. “Cross-cultural consumer perceptions of service quality in restaurants”
I. Djekic, K. Kane, N. Tomic, E.P. Kalogianni, A. Rocha, L. Zamioudi, R. Pacheco
Nutrition & Food Science 6; 46 (2016). DOI:10.1108/NFS-04-2016-0052
3. “Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements”
A. Marinopoulou, E.P. Kalogianni, S.N. Raphaelides
Colloids and Surfaces B, 1; 137 (2016) 133-137. DOI: 10.1016/j.colsurfb.2015.06.053
4. “Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage”
V. Temenouga, T. Charitidis, M. Avgidou, P.D. Karayannakidis, M. Dimopoulou, E.P. Kalogianni, C. Panayiotou, C. Ritzoulis
Food Hydrocolloids 52 (2016) 972-981. DOI: 10.1016/j.foodhyd.2015.08.026
5. “Seasonal analysis of the effect of seawater temperatures on the physiological condition of two farmed fish species Pagrus pagrus and Sparus aurata – A comparative study”
L. Dupont, E.P. Kalogianni, C. Nathanaelides, A. Kiriazis, S. Exarchopoulos, K. Feidantsis, A. Anestis, T. Diehl, B. Michaelidis
Proceedings of the 2nd International Congress on Applied Ichthyology &Aquatic Environment: Global trends and innovations for the sustainable development of aquaculture and fisheries in our region, (2016) 456-460.
6. “Seasonal analysis of the effect of seawater temperatures on the physiological condition of two farmed fish species Pagrus pagrus and Sparus aurata – a comparative study”
L. Dupont, E.P. Kalogianni, C. Nathanailides, A. Kiriazis, S. Exarchopoulos, K. Feidantsis, A.Anestis, T. Diehl, Michaelidis B.
HydroMediT 2016, 2nd International Congress on Applied Ichthyology & Aquatic Environment: Global trends and innovations for the sustainable development of aquaculture and fisheries in our region, 10-12 November 2016, Messolonghi, Greece.
Publications and Presentations 2015
1. “Development of a rapid method for the determination of frying oil quality based on capillary penetration”
E.P. Kalogianni and C. Karastogiannidou
International Journal of Food Science & Technology, 50 (2015) 1215–1223. DOI: 10.1111/ijfs.12752
2. “Capillary penetration in cellulose and polyethylene porous media: effect of contact with vapors and partial saturation with a non-miscible liquid”
D. Georgiou, A. Marinopoulou and E.P. Kalogianni
Colloids and Surfaces A, 483 (2015) 297-301. DOI: 10.1016/j.colsurfa.2015.05.029
3. “Novel emulsifiers from olive processing solid waste”
A. Filotheou, C. Ritzoulis, M. Avgidou, E.P. Kalogianni, A. Pavlou, C. Panayotou
Food Hydrocolloids, 48 (2015) 274-281. DOI: 10.1016/j.foodhyd.2015.02.029
4. “Novel Rapid Method for the Determination of Frying Oil Quality Based on Capillary Penetration”
E. P. Kalogianni, D. Georgiou, and A. Marinopoulou
AOCS Annual Meeting and Industry Showcases, 3-6 May 2015, Orlando, Florida, USA.
5. “Applicability of viscosity measurements as means for determining the polymer concentration in frying oil”
G. Dimitreli, E.P. Kalogianni, S. Exarhopoulos, C. Karastogiannidou
Proceedings of the International Conference FaBE 2015 pp. 283-287.
6. “Frying oil quality as affected by the type of food being fried”
S. Exarhopoulos, E.P. Kalogianni, C. Karastogiannidou
Proceedings of the International Conference FaBE 2015 pp. 272-282.
7. “Capillary penetration: a novel diagnostic tool for frying oil quality”
E. P. Kalogianni, D. Georgiou, and A. Marinopoulou
5th International Colloids Conference, 21-24 June 2015, Amsterdam, The Netherlands.
8. “Investigation of the differences between the height–time and weight–time approach in wicking experiments”
D. Georgiou and E.P. Kalogianni
5th International Colloids Conference, 21-24 June 2015, Amsterdam, The Netherlands.
9. “Novel Rapid Method for the Determination of Oil Degradation during Frying: Comparison with Legislation Criteria”
E.P. Kalogianni, D. Georgiou, A. Marinopoulou, C. Karastogianidou, G. Dimitreli, S. Exarchopoulos and M. Arvanitaki
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
10. “Comparison of Rapid Tests for the Determination of Quality of Fried Oils”
D. Georgiou, M. Romaidi, M. Arvanitaki, G. Dimitreli and E.P. Kalogianni
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
11. “Correlations between viscosity and polymers concentration in frying oils”
G. Dimitreli, E.P. Kalogianni, S. Exarhopoulos
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
12. “Effect of presence and absence of three different foods on the degradation of two different oils during frying”
S. Exarhopoulos, C. Karastogiannidou and E. P. Kalogianni
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
13. “Would Olive Oil be Suitable for Frying in the Catering/Industry?”
E. P. Kalogianni, C. Karastogiannidou, S. Exarchopoulos, A. Papastathopoulos
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
14. “Olive oil quality as affected by process parameters”
E. P. Kalogianni
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
Publications and Presentations 2014
1. “Crust pore characteristics and their development during frying of French-fries”
E.P. Kalogianni and E. Papastergiadis
Journal of Food Engineering, 120 (2014) 175-182. DOI: 10.1016/j.jfoodeng.2013.07.029
2. “Food hygiene practices in different food establishments”
I. Djekic, Ν. Smigic, E.P. Kalogianni, A. Rocha , L. Zamioudi and R.Pacheco
Food Control, 39 (2014) 34–40. DOI: 10.1016/j.foodcont.2013.10.035
3. “Dynamic interfacial tension measurements as means for investigating amylose-fatty acid inclusion complexes”
Α. Marinopoulou, E. P. Kalogianni and S. Rafaelides
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
4. “Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements”
L. Sklaviadis, S. Nika, G. Dimitreli, E. P. Kalogianni, V. Papadimitriou
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
5. “Capillary penetration based rapid test for frying oil quality determination”
E.P. Kalogianni and A. Marinopoulou
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
6. “Effect of ambient humidity on the rate of oil penetration in a cellulose porous matrix”
A. Marinopoulou, D. Georgiou and E. P. Kalogianni
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
7. “Effect of Olive Oil Processing Variables on Olive Oil Quality”
E.P. Kalogianni
Innovative Olive Production Systems Adapted for Mechanical Harvesting: Holistic Approaches for Sustainable Management, 12-15 November 2014, Aliki Perroti Student Residence, American Farm School of Thessaloniki.
8. “Novel rapid test determining frying oil quality”
E.P. Kalogianni
28th EFFoST International Conference: Innovations in attractive and sustainable food for health, 25-28 November 2014, Uppsala, Sweden.
Publications and Presentations 2013
1. “Effect of frying variables on French-fry properties”
E.P. Kalogianni and P.G. Smith
International Journal of Food Science & Technology, 48 (4) (2013) 758-770. DOI: 10.1111/ijfs.12024
2. “Effect of processing variables on olive oil quality characteristics and process efficiency”
E. Kitsios, P. Ioakeimidis, E.P. Kalogianni
5th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 29-30 March 2013, Athens, Greece
3. “Interfacial properties and their relation with the technology and quality in dietary oils and fats”
E.P. Kalogianni
5th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 29-30 March 2013, Athens, Greece
Publications and Presentations 2012
1. “TraceALL: A Semantic Web Framework for Food Traceability Systems”
M. Salampasis, D. Tektonidis and E. P. Kalogianni ,
Journal of Systems and Information Technology, 14/4 (2012) 50-57. DOI: 10.1016/j.colsurfa.2012.02.031.
2. “Characterization of porous media by dynamic wicking combined with image analysis”
E. Fragiadaki, S. Harhalakis and E.P. Kalogianni
Colloids and Surfaces, A: Physicochemical and Engineering Aspects, 413 (2012) 50–57. DOI: 10.1016/j.colsurfa.2012.02.031
Publications and Presentations 2011
1. “Dynamic interfacial tensions of dietary oils”
K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, E.P. Kalogianni, M.E. Leser and R. Miller
Colloids and Surfaces, A: Physicochemical and Engineering Aspects, 382 (2011) 261-265. DOI: 10.1016/j.colsurfa.2010.11.027
2. “Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil”
E.P. Kalogianni, T.D. Karapantsios and R. Miller
Journal of Food Engineering, 105(1) (2011) 169-179. DOI: 10.1016/j.jfoodeng.2011.02.021
3. “A novel technique for the rapid determination of frying oil quality in deep-frying operations”
E. Athanasiou, O. Stouraiti, and E.P. Kalogianni,
9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
4. “Dynamic interfacial tensions of dietary oils – characterization of quality and relation to technology”
E.P. Kalogianni, K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, M.E. Leser and R. Miller
9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
5. “Changes in oil properties due to repeated frying and their effect on the water, oil content and crust properties of French-fries”
E.P. Kalogianni and T.D. Karapantsios
9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
6. “Dynamic interfacial tensions of dietary oils –relation to oil quality”
E.P. Kalogianni, K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, M.E. Leser and R. Miller
25th ECIS (European Colloids and Interfaces Society) Conference, Berlin, 4-9 September, 2011.
7. “Automation of optical measurements analysis in dynamic wicking”
E. Fragiadaki, S. Harhalakis, E.P. Kalogianni
25th ECIS (European Colloids and Interfaces Society) Conference, Berlin, 4-9 September, 2011.
Publications and Presentations 2010
1. “A multi-probe non-intrusive electrical technique for monitoring emulsification of hexane-in-water with the emulsifier C10E5 soluble in both phases”
E.P. Kalogianni, E.-M. Varka, T.D. Karapantsios, M. Kostoglou, E. Santini, L. Liggieri, F. Ravera
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 354(1-3) (2010) 353–363. DOI: 10.1016/j.colsurfa.2009.09.004
2. “Effect of potato presence on the degradation of extra virgin olive oil during frying”
E.P. Kalogianni, C. Karastogiannidou and T.D. Karapantsios
International Journal of Food Science & Technology, 45 (2010) 765-775. DOI: 10.1111/j.1365-2621.2010.02188.x
3. “Evolution of volume fractions and droplet sizes by analysis of electrical conductance curves during destabilization of oil-in-water emulsions”
M. Kostoglou, E.-M. Varka, E. P. Kalogianni and T. D. Karapantsios,
Journal of Colloid and Interface Science, 349 (2010) 408-416. DOI: 10.1016/j.jcis.2010.05.032
Publications and Presentations 2009
1. “Effect of presence and absence of potatoes under repeated frying conditions on the composition of palm oil”
E.P. Kalogianni, C. Karastogiannidou and T.D. Karapantsios
Journal of the American Oil Chemists Society, 86 (2009) 561-571. DOI: 10.1007/s11746-009-1380-9
2. “Monitoring kinetics of emulsification in stirred vessels by an electric tomography technique”
E.P. Kalogianni, E.-M. Varka, M. Kostoglou, T.D. Karapantsios, F. Ravera, L. Liggieri
Bubble and Drop Interfaces 2009, September 23-25, 2009, Thessaloniki, Greece.
Publications and Presentations 2008
1. “Demands and Technology Pushes for Building ICT Infrastructure for Food Traceability”
M Salampasis, E.P. Kalogianni, S. Ocak, T. Lantzos, C. Kouroupetroglou
International Αdvanced Workshop on Information and Communication Technologies for Sustainable Agriproduction and Environment (AWICTSAE 2008), 22-23 May, Alexandroupolis, Greece, 2008.
2. “Droplet Size Distribution during the destabilization of emulsions measured by an electrical technique”
E. Varka, E.P. Kalogianni, E.P., M. Kostoglou, T.D. Karapantsios
EUFOAM 2008, 8-10 July 2008, ESA/ESTEC, Noordwijik, The Netherlands.
3. “Background and basic considerations for monitoring DCS during spacewalks (extravehicular activities)”
E.P. Kalogianni, and T. Mesimeris
Newsletter of the European Low Gravity Research Association 6 (Dec) 2-4 (2008).
Publications and Presentations 2007
1. “The cytotoxic and mutagenic potential of advanced treated wastewater effluents: effect of certain treatment conditions”
M. Petala, P. Samaras, A. Kungolos, A. Zouboulis, E.P. Kalogianni, G.P. Sakellaropoulos
Proceedings of SECOTOX Conference and The International Conference on Environmental Management, Engineering, Planning and Economics Volume I. (A. Karagiannidis, P. Samaras eds.) p. 227-228. June 24 – 28, Skiathos Island, Greece, 2007.
2. “Studying the drainage of wet foams by combining electrical, optical and volumetric measurements”
M. Papara, X. Zabulis, E.P. Kalogianni , T.D. Karapantsios
International Workshop Bubble and Drop Interfaces, 25-28 March 2007, GRANADA,SPAIN.
3. “Effect of prolonged oil heating and repeated frying of potato sticks at different frying loads on the chemical profile of palm and olive oil measuredby HPSEC”
E.P. Kalogianni, C. Karastogiannidou, T.D. Karapantsios, S. Rafaelides
5th Euro-Fed Lipid Congress, 16-19, September 2007, GOTHENBURG, SWEDEN.
4. “Changes in palm and olive oil viscosity and density induced by prolonged oil heating and repeated frying of potato sticks at different frying loads. Correlation with the chemical profile obtained by HPSEC”
E.P. Kalogianni, S. Rafaelides, T. D. Karapantsios
5th Euro-Fed Lipid Congress, 16-19, September 2007, GOTHENBURG, SWEDEN.
5. “Assessment of emulsion stability by the evolution of water and oil phases distributions with Electrical Resistance Tomography”
E. Varka, E.P. Kalogianni, T.D Karapantsios and M. Kostoglou,
Particles, Liquid Interfaces and Emulsions FASES Project Plenary Meeting and Workshop, Sala “Colombo”, ARiGE,via De Marini 8, Genova 13-14 December 2007.
6. “Effect of nanoparticles on the stability of foams and emulsions by non-intrusive electrical conductivity measurements”
E.P Kalogianni
Carmen de la Victoria, Mecenas, Granada, 25 March, 2007.
7. “Droplet size distribution in liquid-liquid dispersions”
E.P Kalogianni
Université de Liège, 13 June, 2007.
Publications and Presentations 2006
1. “Dynamic surface activity of Phenylalanine Glycerol-Ether surfactant solutions measured by a differential maximum bubble pressure tensiometer”
E.P. Kalogianni, E.M. Varka, T.D. Karapantsios, S. Pegiadou
Langmuir, 22 (2006) 46-51.
Publications and Presentations 2005
1. “Considerations for the application of a dynamic wicking technique for the determination of the effective mean pore radius in porous foods”
E.P. Kalogianni, T.D. Karapantsios
XVIIth European Chemistry at Interfaces Conference: 27 June-1 July, 2005. LOUGHBOROUGH, UK.
2. “In-vivo Embolic Detector (IVED): Phase I”
E.P. Kalogianni, C. Altiparmakis, S. Evgenidis, T. Mesimeris, G. Sideridis, T.D. Karapantsios
“ELGRA Biennial Symposium and General Assembly: 21-23 September, 2005. SANTORINI, GREECE.
3. “Electrical Measurements in Foams and Emulsions”
E.P. Kalogianni
Max Plank Institute for Colloids and Interfaces, Berlin, 5 November, 2005.
Publications and Presentations 2004
1. “A dynamic wicking technique for determining the effective pore radius of pregelatinized starch sheets”
E.P. Kalogianni, T. Savopoulos, T.D. Karapantsios, S.N. Raphaelides
Colloids and Surfaces B: Biointerfaces, 35 (2004) 159–167. DOI: 10.1016/j.colsurfb.2004.03.008
2. “Ascorbic acid oxidation in sucrose aqueous model systems at subzero temperatures”
D. Champion, D. Simatos, E.P. Kalogianni, P. Cayot, M. Le Meste
Journal of Agricultural and Food Chemistry, 52 (2004) 3399-3404. DOI: 10.1021/jf035184q
3. “In-Vivo Embolic Detector (IVED): A bubble detection device for the human blood stream”
E.P. Kalogianni, C. Altiparmakis, T. Mesimeris, T.D. Karapantsios
2nd International Meeting of Aerospace Medicine and Space Research, 18 November, 2004, Thessaloniki, Greece.
Publications and Presentations 2002
1. “Effect of Feed Concentration on the Production of Pregelatinized Starch in a Double Drum Dryer”
E.P. Kalogianni, V. A. Xynogalos, T. D. Karapantsios and M. Kostoglou
LWT - Food Science and Technology, 35 (2002) 703–714. DOI: 10.1006/fstl.2002.0925
Publications
D. Georgiou, S. Exarhopoulos, A. C, S. Simitsis, G.
Papapanagiotou, C. Samara, M. Katsiapi, G. Kountrias, S. Bouras, N. Katsoulas, I.T. Karapanagiotidis, C. Chatzidoukas, E.P. Kalogianni
Journal of Applied Phycology (2024). https://doi.org/10.1007/s10811-024-03191-4
2. "Oil from Mullet Roe Byproducts: Effect of Oil Extraction Method on Human Erythrocytes and Platelets
I. Tsamesidis, P. Tzika, D. Georgiou, A. Charisis, S. Hans, R. Lordan I. Zabetakis E.P. Kalogianni Foods 13, 79 (2024). DOI: https://doi.org/10.3390/foods13010079
3. “Chitosan-Alginate Microgels as emulsifiers for functional foods applications”
A. Charisis, B. Dai, M. Gradzielski, E.P. Kalogianni.
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
4.“Texture modulation in plant-based high-protein yogurt alternatives: Adjustment of the texture by addition of oil and pectin-based microgel particles”
E. Galani, D. Georgiou, V. Papadimitriou, E.P. Kalogianni, A. Xenakis, M.D. Chatzidaki
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
5. “Emulsifying and foaming properties of Chlorella sorokiniana biomass
D. Georgiou, A. Charisis, G. Papapanagiotou, A. Theoharidou, C. Ritzoulis, C. Chatzidoukas, E.P. Kalogianni
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
6. “Physicochemical characterization and emulsifying capacity of okra proteins”
Th. Karakasidis, S. Lousinian, V. Kontogiorgos, E.P. Kalogianni, C. Ritzoulis
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
7. “Study of the enzymatic hydrolysis of Tattarodes sagittatus by-products via interfacial tension measurements”
P. Tzika, D. Georgiou, E.P. Kalogianni
19th Food Colloids Conference: Using colloid science to find new sustainable solutions in food, 14-18 April 2024, Thessaloniki, Greece
8. “Upscaling the autotrophic cultivation of the microalga Chorella Sorokiniana in pilot-scale ponds: Batch vs. semi-continuous operations”
G, Papapanagiotou, G. Kountrias, D. Georgiou, C. Samara, E. Dimitriou, P. Tzika, A. Charisis, I. Charisteidis, A. Litinas, N. Katsoulas, I.T. Karapanagiotidis, E.P. Kalogianni, C. Chatzidoukas
14th Panhellenic Scientific Conference in Chemical Engineering, 29-31 May, Thessaloniki, Greece
9. “Seasonal changes of fatty acids profile in white muscle and liver of gilt head sea bream (Sparus aurata)”
V. Makri, A. Charisis, E.P. Kalogianni, I.A. Giantsis, B. Michaelidis
5th International Congress on Applied Ichthyology, Oceanography, and Aquatic Environment (HydroMediT 2024), 30 May -2 June 2024, Mytilene, Greece.
E.P. Kalogianni, D. Georgiou, A. Charisis, S. Exarhopoulos, P. Tzika
Journal of the American Oil Chemists' Society 100(4), 317-327 (2023). DOI: https://doi.org/10.1002/aocs.12681
E. Rountou, K. Taplidis, G. Georgakoudis, D. Georgiou, A. Kyriakoudi, I. Mourtzinos, E. P. Kalogianni, C. Giotis, C. Ritzoulis
Food Biophysics 18, 23–31 (2023). DOI: https://doi.org/10.1007/s11483-022-09757-4
3. "Emulsifiers from olive stones"
R. Elayeb, F. Vardouli, H. Majdoub, E.P. Kalogianni, A. Kyriakoudi, S. Achour, M. Trigui, A. Theocharidou, C. Ritzoulis
Food Hydrocolloids 18, 108664 (2023). DOI: https://doi.org/10.1016/j.foodhyd.2023.108664
4. "The In Vitro, Ex Vivo, and In Vivo Effect of Edible Oils: A Review on Cell Interactions"
I. Tsamesidis, E.P. Kalogianni
Pharmaceutics 15(3), 869 (2023). DOI: https://doi.org/10.3390/pharmaceutics15030869
5. “Capillary penetration for the development of a method for the assessment of shelf-life of foods”
D. Georgiou, E.P. Kalogianni, G. Dimitreli, E. Ftouli, S. Parisi,
Journal of Food Measurement and Characterization, 17, pages1167–1174 (2023).DOI: https://doi.org/10.1007/s11694-022-01685-8
6.“Alginate-Chitosan Microgel Particles, Water-Oil Interfacial Layers, and Emulsion Stabilization”
A. Charisis, E.P. Kalogianni
Colloids Interfaces , 7, page 48 (2023).DOI: https://doi.org/10.3390/colloids7020048
7."Emulsifiers from mealworm"
C. C. Lytridou, G. Katsigianni, F. Vardouli, C. Proestos, I.Velopoulos, M. D. Antoniadou, D. Georgiou, E. P. Kalogianni, R. Elayeb, W. Pan, C. Ritzoulis
Food Hydrocolloids 143, 108877 (2023). DOI: https://doi.org/10.1016/j.foodhyd.2023.108877
8. "Effect of Extraction Method on the Yield and Quality of Mullet Roe Oil"
D. Georgiou, P. Tzika, A. Charisis, E.P. Kalogianni
European Journal of Lipid Science and Tehcnology 125, 7 (2023). DOI:https://doi.org/10.1002/ejlt.202300008
9.“Effect of microgel interfacial and structural properties on emulsion stabilization: the case of alginate-chitosan microgels”
E.P. Kalogianni, A. Charisis
9th Bubble and Drop Conference, June 2023, Lublin, Poland
10. “Foaming properties of Chlorella Sorokiniana biomass”
E.P. Kalogianni, D. Georgiou, A. Charisis
9thBubble and Drop Conference, June 2023, Lublin, Poland
11.“Alginate-chitosan microgels at interfaces. Structural, interfacial and emulsion stability aspects”
E.P. Kalogianni, A. Charisis
21st Gums and Stabilisers for the Food Industry Conference (2023), June 2023, Thessaloniki, Greece
12.“Marine Lipids from Fish By-Products of the Aegean Sea”
E.P. Kalogianni, P. Tzika, D. Georgiou, A. Charisis
9th Euro Fed Lipid Congress and Expo (2023), September 2023, Poznan, Poland
13.“Emulsifying properties of Chlorella Sorokiniana biomass”
E.P. Kalogianni, D. Georgiou, A. Charisis
37th European Colloid and Interface Society Conference (2023), September 2023, Naples, Italy
14.”Alginate-chitosan microgels at interfaces. Structural, interfacial and emulsion stability aspects"
E.P. Kalogianni, A. Charisis
21th Gums and Stabilizers for the Food Industry (2023), June 2023, Thessaloniki, Greece
15.”Effect of fishmeal replacement by Chlorella sorokiniana on growth performance of gilthead seabream (Sparus aurata)"
I.T. Karapanagiotidis, E.Z. Gkalogianni, P. Psofakis, A. Asimaki, G. Kountrias, N. Katsoulas, C. Chatzidoukas, G. Papapanagiotou, E.P. Kalogianni, A. Litinas
Aquaculture Europe- Balanced Diversity in Aquaculture Development, September 2023, Vienna, Austria
16.”Effect of fishmeal replacement by Chlorella vulgaris on growth performance of gilthead seabream (Sparus aurata)"
E.Z. Gkalogianni, P. Psofakis, A. Asimaki, G. Kountrias, N. Katsoulas, C. Chatzidoukas, G. Papapanagiotou, E.P. Kalogianni, A. Litinas, I.T. Karapanagiotidis
Aquaculture Europe- Balanced Diversity in Aquaculture Development, September 2023, Vienna, Austria
17.”Optimization of starch based biodegradable films manufactured with montmorillonite, focusing on mechanical, barrier and physicochemical properties"
Τ. Frangopoulos, D. Petridis, A. Marinopoulou, A. Goulas, E. Kannidou, A. Ketesidis, J. Ozouni, S. Dimitriadou, A. Arampatzidou, L. Tsekmes, E. Koulaki, A. Lioli, D. Georgiou, E. Kalogianni, S.Raphaelides, V. Karageorgiou
2nd Global Summit on Food Science and Technology, March 2023, Rome, Italy
18."Chitosan coated alginate microgels interfacial properties vs emulsion stability and perspectives for applications in food"
E.P. Kalogianni, A. Charisis
37th European Colloid and Interface Society Conference (2023), September 2023, Naples, Italy
Lentzi, D. Georgiou, E.P. Kalogianni, A. Kyriakoudi, C.Ritzoulis,
Colloids and Interfaces, 6(4), 71 (2022). DOI: https://doi.org/10.3390/colloids6040071
2.“Extraction of surface-active polymers from the compost of olive processing waste”
Α. Koliastasi, V. Kompothekra, C. Giotis, A.K. Moustakas, E.P. Skotti, A. Gerakis, E.P. Kalogianni, D. Petridis, C. Ritzoulis
Journal of Food Process Engineering 45 e13799 (2022). DOI: https://doi.org/10.1111/jfpe.1379
3. "Transdermal delivery of insulin across human skin in vitro with 3D printed hollow microneedles "
Xenikakis, K. Tsongas, E.K. Tzimtzimis, O.L. Katsamenis, E. Demiri, C.K. Zacharis, D. Georgiou, E.P. Kalogianni, D. Tzetzis, D.G. Fatouros
Journal of Drug Delivery Science and Technology, 67, 102891 (2022). DOI: https://doi.org/10.1016/j.jddst.2021.102891
4. “Extraction of high nutritional value lipids from avgotaracho by-products”
E.P. Kalogianni, D. Georgiou, A. Charisis, A. Varvagianni
31st Nordic Lipidforum Symposium, 12 – 15 June 2022, Ålesund – Norway
5. “Towards targeted antioxidant selection for oil-in-water dispersed systems: interfacial properties and partitioning effects”
E.P. Kalogianni, A. Charisis and D. Georgiou
51st Conference of the German Colloid Society, 28-30 September 2022, Berlin, Germany
6. “Fatty acid profile and nutritional indices of the lipid fraction of the oleaginous microalga Monoraphidium sp. cultivated under different growth condition”
A. Charisis, S.-C. Ioannidis, G. Papapanagiotou, C. Samara, C. Chatzidoukas, E.P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
7. “Effects of interfacial adsorption on antioxidant protection of phenolic antioxidants”
E.P. Kalogianni, A. Charisis
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
8. “Recovery of fish by-products for the extraction of oils by physical and biological methods
Tzika, D. Georgiou, I. Tsamesidis, E.P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
9.“Effects of extraction method of mullet roe oil on human erythrocytes”
Ι. Tsamesidis, V. Bartzoka, E. Spodidaki, P. Tzika, A. Charisis, D. Georgiou, E. P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
10. “High nutritional value oils from mullet roe by-products”
E.P. Kalogianni, D. Georgiou, P. Tzika, A. Charisis
5th edition of the ISEKI E-conferences “Current food innovation trends: the texture and consumer perception perspective” 23-25 November 2022, Online
11. “Novel time-temperature indicator for food packaging applications”
E.P. Kalogianni, D. Georgiou
5th edition of the ISEKI E-conferences “Current food innovation trends: the texture and consumer perception perspective” 23-25 November 2022, Online
12. “Oil-in-Water emulsions stabilized by pH-responsive composite alginate/chitosan microgels”
Charisis, E.P. Kalogianni
10th Panhellenic Conference of Greek Lipid Forum “Current Trends in Lipids Field”, 25 November 2022, Athens, Greece
13. “Alginate microgels at oil/water interface: Interfacial properties and emulsification ability”
Charisis, E.P. Kalogianni
51st Conference of the German Colloid Society, 28-30 September 2022, Berlin, Germany
1. “Fabrication of hollow microneedles using liquid crystal display (LCD) vat polymerization 3D printing technology for transdermal macromolecular delivery”
I. Xenikakis, K. Tsongas, M. Tzimtzimis, C. Zacharis, N. Theodoroula, E. P. Kalogianni, E. Demiri, I. S. Vizirianakis, D. Tzetzis, D. G. Fatouros
International Journal of Pharmaceutics 597 (2021) 120303. DOI: https://doi.org/10.1016/j.ijpharm.2021.120303
2. “Injection Molded PP Foams Using Food Ingredients for FoodPackaging Applications”
A.Tsagdi, I. Drossos, D. Georgiou, S. Exarhopoulos, G. Karasiotas, J. K. Kallitsis, E. P. Kalogianni Polymers 13(2), 288 (2021) 1-18. DOI: https://doi.org/10.3390/polym13020288
3. “A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria”
E. P. Kalogianni, D. Georgiou, A. Marinopoulou, S. Exarhopoulos, D. Petridis, G. Dimitreli
International Journal of Food Science and Technology 56(6) (2021) 2832-2842 DOI: https://doi.org/10.1111/ijfs.14919
4. “Foam Stability of Mucin – Caseinate Mixtures: Relevance to Oral Processing”
K. Koupa, V. Keligianni, E.P. Kalogianni, C., Ritzoulis
Food Biophysics, 16(2) (2021) 161-168. DOI: https://doi.org/10.1007/s11483-020-09657-5
5. “Determination of frying oils quality from fast food and catering sectors with a novel rapid method”
D. Georgiou, S. Exarhopoulos and E.P. Kalogianni
9th Virtual Panhellenic Conference of Greek Lipid Forum “Current Trends in the Field of Lipids” 22 October 2021 (Online)
6. “Towards the Protection of Polyunsaturated Lipids in Emulsions Interfacial and Partititioning effect of Antioxidants”
E.P. Kalogianni, A. Charisis and D. Georgiou
18th Euro Fed Lipid Congress and Expo, 18-21 October 2021, Online
7. “Interfacial properties of phenolic antioxidants versus emulsion oxidative stability”
E.P. Kalogianni, D. Georgiou and A. Charisis
35th Conference of the European Colloid and Interface Society (ECIS), 5-10 September 2021, Athens, Greece
8. “Capillary penetration rapid method and indicator to determine food quality and safety parameters”
E.P. Kalogianni and D. Georgiou
35th Conference of the European Colloid and Interface Society (ECIS), 5-10 September 2021, Athens, Greece
Α. Koliastasi, V. Kompothekra, C. Giotis, A.K. Moustakas, E.P., Skotti, A. Gerakis E.P. Kalogianni, D. Georgiou, C. Ritzoulis,
Food Hydrocolloids 99 (2020) 105373. DOI: https://doi.org/10.1016/j.foodhyd.2019.105373
1. “Fractionation of a hydrocolloid emulsifier reclaimed from winery waste”
Α. Pavlou, C. Panayiotou, E. P. Kalogianni, D. Georgiou, C. Ritzoulis
Food Chemistry 301 (2019) 125259, DOI: https://doi.org/10.1016/j.foodchem.2019.125259
2. “Exposure assessment and risk characterization of aflatoxin M1 intake through consumption of milk and yoghurt by student population in Serbia and Greece”
B. Udovicki, I. Djekic, E. P. Kalogianni, A. Rajkovic
Toxins 11 (4) (2019) 205. DOI: https://doi.org/10.3390/toxins11040205
3. “Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives”
E. P. Kalogianni, D. Georgiou, J. H. Hasanov
Journal of the American Oil Chemists’ Society, 96/5 (2019) 481-507. DOI: https://doi.org/10.1002/aocs.12207
4. “Emulsifiers from Partially Composted Olive Waste”
Α. Koliastasi, V. Kompothekra, C. Giotis, A.K. Moustakas, E.P. Skotti, A. Gerakis, E.P. Kalogianni, C. Ritzoulis
Foods 8(7) (2019), 271. DOI: https://doi.org/10.3390/foods8070271
5. “Formulation and Structural Study of a Biocompatible Water-in-Oil Microemulsion as an Appropriate Enzyme Carrier: The Model Case of Horseradish Peroxidase”
E. Mitsou, E. P. Kalogianni, D. Georgiou, H. Stamatis, A. Xenakis, and M. Zoumpanioti
Langmuir 35 (2019), 150-160. DOI: https://doi.org/10.1021/acs.langmuir.8b03124
6. “Olive oil droplet coalescence during malaxation”
E.P. Kalogianni, D. Georgiou, S. Exarchopoulos
Journal of Food Engineering 240 (2019) 99-104. DOI: https://doi.org/10.1016/j.jfoodeng.2018.07.017
7. “Capillary penetration for the development of an apparatus and method for the assessment of shelf-life of foods”
E. P. Kalogianni & D. Georgiou
33rd Conference of the European Colloid and Interface Society (ECIS), 8-13 September 2019, Leuven, Belgium
8. “Microbubble formation in polymers by use of food-grade additives”
E.P. Kalogianni, D. Georgiou, S. Exarchopoulos, A. Tsagdi, I.Drossos, A. Vlachou, G. Karasiotas, I. Kallitsis
33rd Conference of the European Colloid and Interface Society (ECIS), 8-13 September 2019, Leuven, Belgium
9. “Effect of the process variables in an experimental small industrial scale olive oil plant on the quality characteristics of olive oil”
Ε. Milesi, Τ. Gavrielidou, D.Georgiou, S. Exarhopoulos S., and E.P. Kalogianni
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
10. “Development of novel packaging materials with the incorporation of lipids and other food - grade ingredients”
E.P. Kalogianni, D. Georgiou, S. Exarhopoulos, A. Tsagdi, I. Drosos, A. Vlachou, G. Karasiotas and I. Kallitsis
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
11. “Effect of malaxation conditions on olive oil droplet coalescence”
E.P. Kalogianni, D. Georgiou, S. Exarhopoulos
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
12. “Physicochemical Characteristics, Fatty Acid Profile and Antioxidant Capacity of Greek Pumpkin Seeds”
E.P. Kalogianni, D. Georgiou, S. Exarhopoulos
8th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 21 June 2019, Athens, Greece
Publications and Presentations 2018
1. “A Monitoring and Control Software Tool to Assess Process and Production Data in Olive Oil Production Units”
E.P. Kalogianni, P. Salvaras, D. Bechtsis, F. Stergiopoulos
Proceedings of the 8th International Conference on Information and Communication Technologies in Agriculture, Food & Environment pp. 284-292.
2. “Fouling profiles of microfiltration MBR membranes with different characteristics used in wastewater treatment, Fifth International Conference on Small and Decentralized Water and Wastewater Treatment Plants”
D.C. Banti, C. Tsioptsias, D. Georgiou, E. Kalogianni, P. Samaras, A. Zouboulis and M. Mitrakas
5th International Conference on Small and Decentralised Water and Wastewater Treatment Plants, August 26-29, Thessaloniki, Greece
Publications and Presentations 2017
1. “Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements”
E.P. Kalogianni, L. Sklaviadis, S. Nika, I. Theochari, G. Dimitreli, D. Georgiou, V Papadimitriou
Colloids and Surfaces B: Biointerfaces, 158 (2017) 498-506. DOI: 10.1016/j.colsurfb.2017.07.022
2. “Rapid methods for frying oil quality determination: comparison with legislation criteria”
E.P. Kalogianni, D. Georgiou, M. Romaidi, S. Exarchopoulos, D. Petridis, C. Karastogiannidou, G. Dimitreli, V. Karakosta
Journal of the American Oil Chemists’ Society, 94 (2017) 19-36. DOI: 10.1007/s11746-016-2919-1
3. “Height-time and weight-time approach in capillary penetration: investigation of similarities and differences”
D. Georgiou and E.P. Kalogianni
Journal of Colloid and Interface Science, 495 (2017) 149-156. DOI: 10.1016/j.jcis.2017.02.004
4. “FRYSAFE: A novel method for the determination of frying oils quality”
E. P. Kalogianni, D. Georgiou, A. Marinopoulou, S. Exarchopoulos, G. Dimitreli, C. Κarastogiannidou
6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece.
5. “Effect of separation and malaxation variables on olive oil quality”
E. P. Kalogianni
6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece
6. “Evaluation of rapid methods for frying oil quality determination”
M. Romaidi, D. Georgiou, S. Exarhopoulos, E. P. Kalogianni
6th International Congress on Food Technology, 18-19 March 2017, Athens, Greece.
7. “Method for the evaluation of frying oil toxicity with the marine bioluminescent bacterium Vibrio fischeri”
Α. Moriki, C. Papadimitriou, E.P. Kalogianni, D. Georgiou, T. Gardikioti, V. Karai
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
8. “Novel rapid method for evaluation of oil quality during frying”
E.P. Kalogianni, D. Georgiou, A. Marinopoulou, S. Exarhopoulos, G. Dimitreli
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
9. “Real-time Monitoring and Control Software application for olive oil extraction processes aiming to enhance the olive oil quality characteristics”
P. Salvaras, D. Bechtsis, F. Stergiopoulos, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
10. “Evaluation of Commercially Available Rapid Tests for the Determination of Quality of Fried Oils”
D. Georgiou, Μ. Romaidi, S. Exarhopoulos, G. Dimitreli, C. Karastogiannidou, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
11. “Utilizing capillary penetration of lipids and fats for the development of a method for the assessment of shelf-life of food products”
D. Georgiou, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
12. “Chemical degradation of oil samples produced under controlled frying conditions and sampled from the catering sector”
S. Exarhopoulos, T. Palikrousis, C. Karastogiannidou, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
13. “Effect of processing variables on olive oil quality”
E.P. Kalogianni, P. Ioakimidis, E. Kitsios
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
14. “Α systematic study of composite emulsifiers from winery byproducts”
Α. Pavlou, D. Georgiou, E.P. Kalogianni, C. Panayiotou, C. Ritzoulis
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
15. “Modeling olive oil production – quality and environmental perspective”
I. Djekic, E.P. Kalogianni
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
16. “Competitive adsorption of oleic acid/milk proteins at water/oil interfaces”
S. Nika, L. Sklaviadis, Ι. Theochari, D. Georgiou, G. Dimitreli, V. Papadimitriou, E.P. Kalogianni.
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
17. “Interfacial and bulk rheological properties of milk proteins-fat globules systems”
V. Sordakis, E.P. Kalogianni, G. Dimitreli
7th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 5 October 2017, Thessaloniki, Greece
Publications and Presentations 2016
1. “The level of food safety knowledge in food establishments in three European countries”
N. Simic, I. Djekic, M. Liz Martins, A. Rocha, N. Sidiropoulou, E.P. Kalogianni,
Food Control, 63 (2016) 187-19. DOI: 10.1016/j.foodcont.2015.11.017
2. “Cross-cultural consumer perceptions of service quality in restaurants”
I. Djekic, K. Kane, N. Tomic, E.P. Kalogianni, A. Rocha, L. Zamioudi, R. Pacheco
Nutrition & Food Science 6; 46 (2016). DOI:10.1108/NFS-04-2016-0052
3. “Amylose-fatty acid inclusion complexes as examined by interfacial tension measurements”
A. Marinopoulou, E.P. Kalogianni, S.N. Raphaelides
Colloids and Surfaces B, 1; 137 (2016) 133-137. DOI: 10.1016/j.colsurfb.2015.06.053
4. “Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage”
V. Temenouga, T. Charitidis, M. Avgidou, P.D. Karayannakidis, M. Dimopoulou, E.P. Kalogianni, C. Panayiotou, C. Ritzoulis
Food Hydrocolloids 52 (2016) 972-981. DOI: 10.1016/j.foodhyd.2015.08.026
5. “Seasonal analysis of the effect of seawater temperatures on the physiological condition of two farmed fish species Pagrus pagrus and Sparus aurata – A comparative study”
L. Dupont, E.P. Kalogianni, C. Nathanaelides, A. Kiriazis, S. Exarchopoulos, K. Feidantsis, A. Anestis, T. Diehl, B. Michaelidis
Proceedings of the 2nd International Congress on Applied Ichthyology &Aquatic Environment: Global trends and innovations for the sustainable development of aquaculture and fisheries in our region, (2016) 456-460.
6. “Seasonal analysis of the effect of seawater temperatures on the physiological condition of two farmed fish species Pagrus pagrus and Sparus aurata – a comparative study”
L. Dupont, E.P. Kalogianni, C. Nathanailides, A. Kiriazis, S. Exarchopoulos, K. Feidantsis, A.Anestis, T. Diehl, Michaelidis B.
HydroMediT 2016, 2nd International Congress on Applied Ichthyology & Aquatic Environment: Global trends and innovations for the sustainable development of aquaculture and fisheries in our region, 10-12 November 2016, Messolonghi, Greece.
Publications and Presentations 2015
1. “Development of a rapid method for the determination of frying oil quality based on capillary penetration”
E.P. Kalogianni and C. Karastogiannidou
International Journal of Food Science & Technology, 50 (2015) 1215–1223. DOI: 10.1111/ijfs.12752
2. “Capillary penetration in cellulose and polyethylene porous media: effect of contact with vapors and partial saturation with a non-miscible liquid”
D. Georgiou, A. Marinopoulou and E.P. Kalogianni
Colloids and Surfaces A, 483 (2015) 297-301. DOI: 10.1016/j.colsurfa.2015.05.029
3. “Novel emulsifiers from olive processing solid waste”
A. Filotheou, C. Ritzoulis, M. Avgidou, E.P. Kalogianni, A. Pavlou, C. Panayotou
Food Hydrocolloids, 48 (2015) 274-281. DOI: 10.1016/j.foodhyd.2015.02.029
4. “Novel Rapid Method for the Determination of Frying Oil Quality Based on Capillary Penetration”
E. P. Kalogianni, D. Georgiou, and A. Marinopoulou
AOCS Annual Meeting and Industry Showcases, 3-6 May 2015, Orlando, Florida, USA.
5. “Applicability of viscosity measurements as means for determining the polymer concentration in frying oil”
G. Dimitreli, E.P. Kalogianni, S. Exarhopoulos, C. Karastogiannidou
Proceedings of the International Conference FaBE 2015 pp. 283-287.
6. “Frying oil quality as affected by the type of food being fried”
S. Exarhopoulos, E.P. Kalogianni, C. Karastogiannidou
Proceedings of the International Conference FaBE 2015 pp. 272-282.
7. “Capillary penetration: a novel diagnostic tool for frying oil quality”
E. P. Kalogianni, D. Georgiou, and A. Marinopoulou
5th International Colloids Conference, 21-24 June 2015, Amsterdam, The Netherlands.
8. “Investigation of the differences between the height–time and weight–time approach in wicking experiments”
D. Georgiou and E.P. Kalogianni
5th International Colloids Conference, 21-24 June 2015, Amsterdam, The Netherlands.
9. “Novel Rapid Method for the Determination of Oil Degradation during Frying: Comparison with Legislation Criteria”
E.P. Kalogianni, D. Georgiou, A. Marinopoulou, C. Karastogianidou, G. Dimitreli, S. Exarchopoulos and M. Arvanitaki
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
10. “Comparison of Rapid Tests for the Determination of Quality of Fried Oils”
D. Georgiou, M. Romaidi, M. Arvanitaki, G. Dimitreli and E.P. Kalogianni
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
11. “Correlations between viscosity and polymers concentration in frying oils”
G. Dimitreli, E.P. Kalogianni, S. Exarhopoulos
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
12. “Effect of presence and absence of three different foods on the degradation of two different oils during frying”
S. Exarhopoulos, C. Karastogiannidou and E. P. Kalogianni
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
13. “Would Olive Oil be Suitable for Frying in the Catering/Industry?”
E. P. Kalogianni, C. Karastogiannidou, S. Exarchopoulos, A. Papastathopoulos
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
14. “Olive oil quality as affected by process parameters”
E. P. Kalogianni
13th Euro Fed Lipid Congress “Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health”, 27-30 September 2015, Florence, Italy.
Publications and Presentations 2014
1. “Crust pore characteristics and their development during frying of French-fries”
E.P. Kalogianni and E. Papastergiadis
Journal of Food Engineering, 120 (2014) 175-182. DOI: 10.1016/j.jfoodeng.2013.07.029
2. “Food hygiene practices in different food establishments”
I. Djekic, Ν. Smigic, E.P. Kalogianni, A. Rocha , L. Zamioudi and R.Pacheco
Food Control, 39 (2014) 34–40. DOI: 10.1016/j.foodcont.2013.10.035
3. “Dynamic interfacial tension measurements as means for investigating amylose-fatty acid inclusion complexes”
Α. Marinopoulou, E. P. Kalogianni and S. Rafaelides
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
4. “Effect of oleic acid on the properties of protein adsorbed layers at water/oil interfaces: An EPR study combined with dynamic interfacial tension measurements”
L. Sklaviadis, S. Nika, G. Dimitreli, E. P. Kalogianni, V. Papadimitriou
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
5. “Capillary penetration based rapid test for frying oil quality determination”
E.P. Kalogianni and A. Marinopoulou
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
6. “Effect of ambient humidity on the rate of oil penetration in a cellulose porous matrix”
A. Marinopoulou, D. Georgiou and E. P. Kalogianni
28th Conference of the European Colloids and Interfaces Society, September 7-12, 2014, Limassol Cyprus.
7. “Effect of Olive Oil Processing Variables on Olive Oil Quality”
E.P. Kalogianni
Innovative Olive Production Systems Adapted for Mechanical Harvesting: Holistic Approaches for Sustainable Management, 12-15 November 2014, Aliki Perroti Student Residence, American Farm School of Thessaloniki.
8. “Novel rapid test determining frying oil quality”
E.P. Kalogianni
28th EFFoST International Conference: Innovations in attractive and sustainable food for health, 25-28 November 2014, Uppsala, Sweden.
Publications and Presentations 2013
1. “Effect of frying variables on French-fry properties”
E.P. Kalogianni and P.G. Smith
International Journal of Food Science & Technology, 48 (4) (2013) 758-770. DOI: 10.1111/ijfs.12024
2. “Effect of processing variables on olive oil quality characteristics and process efficiency”
E. Kitsios, P. Ioakeimidis, E.P. Kalogianni
5th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 29-30 March 2013, Athens, Greece
3. “Interfacial properties and their relation with the technology and quality in dietary oils and fats”
E.P. Kalogianni
5th Panhellenic Conference of Greek Lipid Forum "Current Trends in Lipids Field", 29-30 March 2013, Athens, Greece
Publications and Presentations 2012
1. “TraceALL: A Semantic Web Framework for Food Traceability Systems”
M. Salampasis, D. Tektonidis and E. P. Kalogianni ,
Journal of Systems and Information Technology, 14/4 (2012) 50-57. DOI: 10.1016/j.colsurfa.2012.02.031.
2. “Characterization of porous media by dynamic wicking combined with image analysis”
E. Fragiadaki, S. Harhalakis and E.P. Kalogianni
Colloids and Surfaces, A: Physicochemical and Engineering Aspects, 413 (2012) 50–57. DOI: 10.1016/j.colsurfa.2012.02.031
Publications and Presentations 2011
1. “Dynamic interfacial tensions of dietary oils”
K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, E.P. Kalogianni, M.E. Leser and R. Miller
Colloids and Surfaces, A: Physicochemical and Engineering Aspects, 382 (2011) 261-265. DOI: 10.1016/j.colsurfa.2010.11.027
2. “Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil”
E.P. Kalogianni, T.D. Karapantsios and R. Miller
Journal of Food Engineering, 105(1) (2011) 169-179. DOI: 10.1016/j.jfoodeng.2011.02.021
3. “A novel technique for the rapid determination of frying oil quality in deep-frying operations”
E. Athanasiou, O. Stouraiti, and E.P. Kalogianni,
9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
4. “Dynamic interfacial tensions of dietary oils – characterization of quality and relation to technology”
E.P. Kalogianni, K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, M.E. Leser and R. Miller
9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
5. “Changes in oil properties due to repeated frying and their effect on the water, oil content and crust properties of French-fries”
E.P. Kalogianni and T.D. Karapantsios
9th Euro Fed Lipid Congress, Rotterdam, 18-21 September, 2011.
6. “Dynamic interfacial tensions of dietary oils –relation to oil quality”
E.P. Kalogianni, K. Dopierala, A. Javadi, J. Krägel, K.-H. Schano, M.E. Leser and R. Miller
25th ECIS (European Colloids and Interfaces Society) Conference, Berlin, 4-9 September, 2011.
7. “Automation of optical measurements analysis in dynamic wicking”
E. Fragiadaki, S. Harhalakis, E.P. Kalogianni
25th ECIS (European Colloids and Interfaces Society) Conference, Berlin, 4-9 September, 2011.
Publications and Presentations 2010
1. “A multi-probe non-intrusive electrical technique for monitoring emulsification of hexane-in-water with the emulsifier C10E5 soluble in both phases”
E.P. Kalogianni, E.-M. Varka, T.D. Karapantsios, M. Kostoglou, E. Santini, L. Liggieri, F. Ravera
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 354(1-3) (2010) 353–363. DOI: 10.1016/j.colsurfa.2009.09.004
2. “Effect of potato presence on the degradation of extra virgin olive oil during frying”
E.P. Kalogianni, C. Karastogiannidou and T.D. Karapantsios
International Journal of Food Science & Technology, 45 (2010) 765-775. DOI: 10.1111/j.1365-2621.2010.02188.x
3. “Evolution of volume fractions and droplet sizes by analysis of electrical conductance curves during destabilization of oil-in-water emulsions”
M. Kostoglou, E.-M. Varka, E. P. Kalogianni and T. D. Karapantsios,
Journal of Colloid and Interface Science, 349 (2010) 408-416. DOI: 10.1016/j.jcis.2010.05.032
Publications and Presentations 2009
1. “Effect of presence and absence of potatoes under repeated frying conditions on the composition of palm oil”
E.P. Kalogianni, C. Karastogiannidou and T.D. Karapantsios
Journal of the American Oil Chemists Society, 86 (2009) 561-571. DOI: 10.1007/s11746-009-1380-9
2. “Monitoring kinetics of emulsification in stirred vessels by an electric tomography technique”
E.P. Kalogianni, E.-M. Varka, M. Kostoglou, T.D. Karapantsios, F. Ravera, L. Liggieri
Bubble and Drop Interfaces 2009, September 23-25, 2009, Thessaloniki, Greece.
Publications and Presentations 2008
1. “Demands and Technology Pushes for Building ICT Infrastructure for Food Traceability”
M Salampasis, E.P. Kalogianni, S. Ocak, T. Lantzos, C. Kouroupetroglou
International Αdvanced Workshop on Information and Communication Technologies for Sustainable Agriproduction and Environment (AWICTSAE 2008), 22-23 May, Alexandroupolis, Greece, 2008.
2. “Droplet Size Distribution during the destabilization of emulsions measured by an electrical technique”
E. Varka, E.P. Kalogianni, E.P., M. Kostoglou, T.D. Karapantsios
EUFOAM 2008, 8-10 July 2008, ESA/ESTEC, Noordwijik, The Netherlands.
3. “Background and basic considerations for monitoring DCS during spacewalks (extravehicular activities)”
E.P. Kalogianni, and T. Mesimeris
Newsletter of the European Low Gravity Research Association 6 (Dec) 2-4 (2008).
Publications and Presentations 2007
1. “The cytotoxic and mutagenic potential of advanced treated wastewater effluents: effect of certain treatment conditions”
M. Petala, P. Samaras, A. Kungolos, A. Zouboulis, E.P. Kalogianni, G.P. Sakellaropoulos
Proceedings of SECOTOX Conference and The International Conference on Environmental Management, Engineering, Planning and Economics Volume I. (A. Karagiannidis, P. Samaras eds.) p. 227-228. June 24 – 28, Skiathos Island, Greece, 2007.
2. “Studying the drainage of wet foams by combining electrical, optical and volumetric measurements”
M. Papara, X. Zabulis, E.P. Kalogianni , T.D. Karapantsios
International Workshop Bubble and Drop Interfaces, 25-28 March 2007, GRANADA,SPAIN.
3. “Effect of prolonged oil heating and repeated frying of potato sticks at different frying loads on the chemical profile of palm and olive oil measuredby HPSEC”
E.P. Kalogianni, C. Karastogiannidou, T.D. Karapantsios, S. Rafaelides
5th Euro-Fed Lipid Congress, 16-19, September 2007, GOTHENBURG, SWEDEN.
4. “Changes in palm and olive oil viscosity and density induced by prolonged oil heating and repeated frying of potato sticks at different frying loads. Correlation with the chemical profile obtained by HPSEC”
E.P. Kalogianni, S. Rafaelides, T. D. Karapantsios
5th Euro-Fed Lipid Congress, 16-19, September 2007, GOTHENBURG, SWEDEN.
5. “Assessment of emulsion stability by the evolution of water and oil phases distributions with Electrical Resistance Tomography”
E. Varka, E.P. Kalogianni, T.D Karapantsios and M. Kostoglou,
Particles, Liquid Interfaces and Emulsions FASES Project Plenary Meeting and Workshop, Sala “Colombo”, ARiGE,via De Marini 8, Genova 13-14 December 2007.
6. “Effect of nanoparticles on the stability of foams and emulsions by non-intrusive electrical conductivity measurements”
E.P Kalogianni
Carmen de la Victoria, Mecenas, Granada, 25 March, 2007.
7. “Droplet size distribution in liquid-liquid dispersions”
E.P Kalogianni
Université de Liège, 13 June, 2007.
Publications and Presentations 2006
1. “Dynamic surface activity of Phenylalanine Glycerol-Ether surfactant solutions measured by a differential maximum bubble pressure tensiometer”
E.P. Kalogianni, E.M. Varka, T.D. Karapantsios, S. Pegiadou
Langmuir, 22 (2006) 46-51.
Publications and Presentations 2005
1. “Considerations for the application of a dynamic wicking technique for the determination of the effective mean pore radius in porous foods”
E.P. Kalogianni, T.D. Karapantsios
XVIIth European Chemistry at Interfaces Conference: 27 June-1 July, 2005. LOUGHBOROUGH, UK.
2. “In-vivo Embolic Detector (IVED): Phase I”
E.P. Kalogianni, C. Altiparmakis, S. Evgenidis, T. Mesimeris, G. Sideridis, T.D. Karapantsios
“ELGRA Biennial Symposium and General Assembly: 21-23 September, 2005. SANTORINI, GREECE.
3. “Electrical Measurements in Foams and Emulsions”
E.P. Kalogianni
Max Plank Institute for Colloids and Interfaces, Berlin, 5 November, 2005.
Publications and Presentations 2004
1. “A dynamic wicking technique for determining the effective pore radius of pregelatinized starch sheets”
E.P. Kalogianni, T. Savopoulos, T.D. Karapantsios, S.N. Raphaelides
Colloids and Surfaces B: Biointerfaces, 35 (2004) 159–167. DOI: 10.1016/j.colsurfb.2004.03.008
2. “Ascorbic acid oxidation in sucrose aqueous model systems at subzero temperatures”
D. Champion, D. Simatos, E.P. Kalogianni, P. Cayot, M. Le Meste
Journal of Agricultural and Food Chemistry, 52 (2004) 3399-3404. DOI: 10.1021/jf035184q
3. “In-Vivo Embolic Detector (IVED): A bubble detection device for the human blood stream”
E.P. Kalogianni, C. Altiparmakis, T. Mesimeris, T.D. Karapantsios
2nd International Meeting of Aerospace Medicine and Space Research, 18 November, 2004, Thessaloniki, Greece.
Publications and Presentations 2002
1. “Effect of Feed Concentration on the Production of Pregelatinized Starch in a Double Drum Dryer”
E.P. Kalogianni, V. A. Xynogalos, T. D. Karapantsios and M. Kostoglou
LWT - Food Science and Technology, 35 (2002) 703–714. DOI: 10.1006/fstl.2002.0925