Antonios E. Koutelidakis

University of the Aegean

Greece

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Articles (30)

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2022

Collaborators (14)

Ioannis Karabagias

Assistant Professor

University of Patras

GREECE

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HARALABOS KARANTONIS

Associate Professor

University of the Aegean

GREECE

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Panagiotis Madesis

Ass. Professor

University of Thessaly

GREECE

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GEORGE TSAKOTOS

National and Kapodistrian University of Athens

GREECE

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Christos Kontogiorgis

Democritus University of Thrace Department of Medicine

GREECE

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Konstantinos Gkatzionis

University of the Aegean

GREECE

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Dimitris Sarris

University of the Aegean

GREECE

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Cinzia Montemurro

University of Bari Aldo Moro

ITALY

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George Skavdis

Democritus University of Thrace

GREECE

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DIMTRIS SKALKOS

Associate professor of Food Business Management of Innovation

University of Ioannina

GREECE

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Danai Ioanna Koukoumaki

University of the Aegean

GREECE

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Maria E. Grigoriou

Democritus University of Thrace

GREECE

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Aikaterini Kandyliari

Laboratory teaching staff

Agricultural University of Athens

GREECE

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VASILEIOS PAPAVASILEIOU

Professor

University of the Aegean

GREECE

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Antonios E. Koutelidakis

Research Interests

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Articles (30)

Acute Effects of Olive Leaf Tea and Olive Leaf Powder Biscuits on Postprandial Glycemia, Lipid Profile and Inflammatory Markers: A Randomized Controlled Crossover Trial in Healthy Volunteers

Nutrition Literacy and Food Practices of Preschool Teachers in Greece

Assessment of the Antioxidant Activity of Lyophilized <i>Cistus creticus</i> Extract as a Functional Fortifier in Yogurt: A Cellular and Non-Cellular Evaluation

Olive Leaf Powder as a Potential Functional Component of Food Innovation: An In Vitro Study Evaluating Its Total Antioxidant Capacity and Phenolic Content

A Narrative Review of the Mediterranean Lifestyle and Its Role in Obesity Prevention and Management

Biofunctional Miso-Type Sauce Enhanced with Biocarotenoids: How Does Its Habitual Consumption Affect Lipidemic, Glycemic, and Oxidative Stress Markers? A Pilot Cross-Over Clinical Study

Development and Validation of a Simple and Cost-Effective LC-MS/MS Method for the Quantitation of the Gut-Derived Metabolite Trimethylamine N-Oxide in Human Plasma of Healthy and Hyperlipidemic Volunteers

Effect of Daily <i>Lactococcus cremoris</i> spp. Consumption Immobilized on Oat Flakes on Blood and Urine Biomarkers: A Randomized Placebo-Controlled Clinical Trial

The Gut–Brain Axis and Neurodegenerative Diseases: The Role of Nutritional Interventions Targeting the Gut Microbiome—A Systematic Review

Bridging Science and Lifestyle: A Feasibility Study for Developing a Novel Functional Food to Support Well-Being

Fostering Resilience and Wellness: The Synergy of Mindful Eating and the Mediterranean Lifestyle

DNA Barcoding as a Plant Identification Method

Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product

Effect of Vitamin C, D3, Ca Supplements and Olive Paste Enriched with Mountain Tea on Health Biomarkers in Postmenopausal Women with Osteopenia or Osteoporosis: A Prospective Interventional Study

Functional Foods, Gut Microbiome and Association with Obesity and Metabolic Syndrome: A Literature Review

Mindfulness, Gut–Brain Axis, and Health-Related Quality of Life: The Paradigm of IBD Patients

Effect of Acute Consumption of Crackers Enriched with Grape Seed Flour or Barley Flour with Added β-Glucan on Biomarkers of Postprandial Glycemia, Lipidemia, and Oxidative Stress: A Crossover Study

From Mind to Plate to Pillow: Examining the Interplay of Mental Health, Eating Disorders, and Sleep Quality

Functional Foods’ Consumption in Children and Parents: A Literature Review

Exploring the Link between Mindful Eating, Instagram Engagement, and Eating Disorders: A Focus on Orthorexia Nervosa

Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability

A Novel Functional Refined Olive Oil, Enhanced with Orange Peel Extract, Modulates Postprandial LDL-Cholesterol Responses in Individuals at Cardiometabolic Risk: A Pilot Randomized, Controlled, Cross-Over Nutritional Intervention

Natural Functional Foods as a Part of the Mediterranean Lifestyle and Their Association with Psychological Resilience and Other Health-Related Parameters

Postprandial Inflammatory and Metabolic Responses Induced by Authentic Mytilinis Cheese: A Preliminary, Crossover, Nutritional Intervention in Healthy Adults

Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours

Herbal Infusions as a Part of the Mediterranean Diet and Their Association with Psychological Resilience: The Paradigm of Greek Mountain Tea

Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization

Postprandial Responses of Serum Cholesterol, Glucose and Plasma Antioxidant Activity, after Intake of an Innovative High Fat Mayonnaise-Based Appetizer, Enhanced with Olive Paste, in Healthy Volunteers

Probiotics and Phytochemicals: Role on Gut Microbiota and Efficacy on Irritable Bowel Syndrome, Functional Dyspepsia, and Functional Constipation

The Acute Effect of a Novel Miso-Type Sauce, Enhanced with a Carotenoid-Rich Extract from Fruit By-Products, on Postprandial Biomarkers of Oxidative Stress and Inflammation

Collaborators (14)

Ioannis Karabagias

HARALABOS KARANTONIS

Panagiotis Madesis

GEORGE TSAKOTOS

Christos Kontogiorgis

Konstantinos Gkatzionis

Dimitris Sarris

Cinzia Montemurro

George Skavdis

DIMTRIS SKALKOS

Danai Ioanna Koukoumaki

Maria E. Grigoriou

Aikaterini Kandyliari

VASILEIOS PAPAVASILEIOU

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