Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions

Authors: Melios, Stergios ^{a, b, c}, Gkatzionis, Konstantinos ^{a, ⁎}, Liu, Jingjing ^{b, d}, Ellies-Oury, Marie-Pierre ^{d, e}, Chriki, Sghaier ^{d, f}, Hocquette, Jean-Francois ^{d, ⁎}

Source: In Future Foods June 2025 11

Do Social Media Likes Affect Food Consumption?

Authors: Mamalikou, Maria¹ (AUTHOR) fnsd20003@fns.aegean.gr, Gkatzionis, Konstantinos¹ (AUTHOR) kgkatzionis@aegean.gr, Panagiotou, Malamatenia¹ (AUTHOR)

Source: Businesses. Dec2024, Vol. 4 Issue 4, p620-631. 12p.

Subject Terms: Dietary patterns, Food habits, Food consumption, Interior decoration, Social media

Submerged cultivation of selected macro-fungi to produce mycelia rich in β-glucans and other bioactive compounds, valorizing side streams of the food industry

Authors: Pilafidis, Sotirios, Tsouko, Erminta, Sougleri, Glykeria, Diamantopoulou, Panagiota, Gkatzionis, Konstantinos, Ioannou, Zacharias, Sarris, Dimitris

Source: In Carbon Resources Conversion June 2024 7(2)

Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties

Authors: Giannoutsos, Konstantinos, Zalidis, Achilleas Panagiotis, Koukoumaki, Danai Ioanna, Menexes, George, Mourtzinos, Ioannis, Sarris, Dimitris, Gkatzionis, Konstantinos

Source: In Food Chemistry Advances October 2023 2

Residual biomass from major aromatic and medicinal flora of the Mediterranean: Challenges towards sustainable integration into food systems within the circular bioeconomy

Authors: Alexandri, Maria, Christaki, Stamatia, Gkatzionis, Konstantinos, Mourtzinos, Ioannis, Tsouko, Erminta

Source: In Trends in Food Science & Technology September 2023 139

The effect of modern claim related to packaging sustainability on the sensory perception of traditional Greek rusks (paximathi)

Authors: Giannoutsos, Konstantinos, Koukoumaki, Danai Ioanna, Panagiotou, Malamatenia, Gkatzionis, Konstantinos

Source: In Food Quality and Preference February 2023 106

Lexicon development to measure emotions evoked by foods: A review

Authors: Panagiotou, Malamatenia, Gkatzionis, Konstantinos

Source: In Measurement: Food September 2022 7

A Novel Liquid Chromatographic Time-of-Flight Tandem Mass Spectrometric Method for the Determination of Secondary Metabolites in Functional Flours Produced from Grape Seed and Olive Stone Waste.

Authors: Zalidis, Achilleas Panagiotis, Kalogiouri, Natasa P., Mourtzinos, Ioannis, Sarris, Dimitris, Gkatzionis, Konstantinos

Source: Molecules; Apr2025, Vol. 30 Issue 7, p1527, 20p

Subject Terms: GRAPE seeds, AGRICULTURAL wastes, CIRCULAR economy, PRINCIPAL components analysis, PHENOLS, OLIVE

Modeling respiration rate of fresh-cut sweet potato (Anggun) stored in different packaging films

Authors: Azhar Shapawi, Zahrah-Izati, Ariffin, Siti Hajar ^*, Shamsudin, Rosnah, Mohamed Amin Tawakkal, Intan Syafinaz, Gkatzionis, Konstantinos

Source: In Food Packaging and Shelf Life June 2021 28

Propolis particles incorporated in aqueous formulations with enhanced antibacterial performance

Authors: Chourmouziadi Laleni, Nelli, Gomes, Paulo De Carvalho, Gkatzionis, Konstantinos, Spyropoulos, Fotis

Source: In Food Hydrocolloids for Health 2021 1

Cross-Cultural Perspectives on Insect-Based Foods: Insights from Consumers in Greece and Ireland.

Authors: Ranga, Leocardia, Panagiotou, Malamatenia, Noci, Francesco, Charalampidou, Maria, Gkatzionis, Konstantinos, Dermiki, Maria

Source: Foods; Feb2025, Vol. 14 Issue 3, p490, 20p

Subject Terms: MIGRATORY locust, EDIBLE insects, INSECT food, CROSS-cultural studies, ENTOMOPHAGY

Consumer Perception of Novel Edible Films Produced by Single Cell Protein Derived From Cheese Whey Bio‐Valorization.

Authors: Koukoumaki, Danai Ioanna^1,2 (AUTHOR), Gkatzionis, Konstantinos² (AUTHOR), Panagiotou, Malamatenia² (AUTHOR), Sarris, Dimitris¹ (AUTHOR) dsarris@aegean.gr

Source: Journal of Sensory Studies. Dec2024, Vol. 39 Issue 6, p1-11. 11p.

Subject Terms: *SINGLE cell proteins, *EDIBLE coatings, *PERCEPTION (Philosophy), *CONSUMER attitudes, *ELECTRIC batteries

Understanding the Application of Emulsion Systems for Bacterial Encapsulation and Temperature-Modulated Release.

Authors: Mohd Isa, Nur Suaidah^1,2, dabigribosome@gmail.comfarra.adliina@gmail.comn.suaidah@umt.edu.my, El Kadri, Hani¹, daniele.vigolo@sydney.edu.au, Vigolo, Daniele^1,3,4, Mohamed Zakhari, Nur Farra Adlina², Gkatzionis, Konstantinos^1,5, n.suaidah@umt.edu.my

Source: Fluids; Dec2024, Vol. 9 Issue 12, p274, 20p

Soy sauce fermentation: Microorganisms, aroma formation, and process modification

Authors: Devanthi, Putu Virgina Partha, Gkatzionis, Konstantinos

Source: In Food Research International June 2019 120:364-374

Effect of packaging label color on consumer perception of Greek protected designation of origin table olives "Kalamata".

Authors: Kontousias, Dimitrios^1,2, dk205758@students.euc.ac.cy, Defteraios, Konstantinos³, Panagiotou, Malamatenia³, Naziri, Eleni³, Koukoumaki, Danai Ioanna³, Gkatzionis, Konstantinos³, kgkatzionis@aegean.gr

Source: Journal of Food Science (John Wiley & Sons, Inc.); Oct2024, Vol. 89 Issue 10, p6664-6676, 13p

The Development of Novel Edible Films from Single-Cell Protein Produced by the Biotechnological Valorization of Cheese Whey.

Authors: Koukoumaki, Danai Ioanna, Papanikolaou, Seraphim, Ioannou, Zacharias, Gkatzionis, Konstantinos, Sarris, Dimitris

Source: Applied Microbiology (2673-8007); Sep2024, Vol. 4 Issue 3, p1030-1041, 12p

Subject Terms: EDIBLE coatings, WASTE treatment, CONTACT angle, CIRCULAR economy, PACKAGING materials

Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds

Authors: Pérez-Córdoba, Luis J., Norton, Ian T., Batchelor, Hannah K., Gkatzionis, Konstantinos, Spyropoulos, Fotios, Sobral, Paulo J.A.

Source: In Food Hydrocolloids June 2018 79:544-559

Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei

Authors: El Kadri, Hani, Lalou, Sofia, Mantzouridou, FaniTh, Gkatzionis, Konstantinos

Source: In Food Research International May 2018 107:325-336

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation

Authors: Devanthi, Putu Virgina Partha, El Kadri, Hani, Bowden, Allen, Spyropoulos, Fotios, Gkatzionis, Konstantinos

Source: In Food Research International March 2018 105:333-343

Valorization of Agro-Industrial Wastes and Residues through the Production of Bioactive Compounds by Macrofungi in Liquid State Cultures: Growing Circular Economy.

Authors: Pilafidis, Sotirios¹, Diamantopoulou, Panagiota², Gkatzionis, Konstantinos³, Sarris, Dimitris¹, dsarris@aegean.gr

Source: Applied Sciences (2076-3417); Nov2022, Vol. 12 Issue 22, p11426, 28p