Charalampos Proestos

Associate Professor Food Chemistry

National and Kapodistrian University of Athens

Greece

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Charalampos Proestos is an Associate Professor of Food Chemistry at the National and Kapodistrian University of Athens, Greece. His research areas include the development of probiotic-enhanced food products, the analysis of allergenic proteins in edible insects, and the creation of antioxidant materials for food packaging. He has authored several recent articles focused on innovative applications of food chemistry, including the use of natural extracts in edible films and the health benefits of various bioactive compounds.

Articles (30)

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2023

Collaborators (18)

Panagiota Stathopoulou

University of Patras

GREECE

Charalampos Proestos

Research Interests

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About

Articles (30)

Antioxidant Nanohybrid Materials Derived via Olive Leaf Extract Incorporation in Layered Double Hydroxide: Preparation, Characterization, and Evaluation for Applications

Eugenol@Natural Zeolite Nanohybrid vs. Clove Powder as Active and Reinforcement Agents in Novel Brewer’s Spent Grain/Gelatin/Glycerol Edible, High Oxygen Barrier Active Packaging Films

Eugenol@natural Zeolite vs. Citral@natural Zeolite Nanohybrids for Gelatin-Based Edible-Active Packaging Films

Eugenol@Montmorillonite vs. Citral@Montmorillonite Nanohybrids for Gelatin-Based Extruded, Edible, High Oxygen Barrier, Active Packaging Films

Optimizing and Characterization of Soybean Oil Seed Cake Protein Hydrolysis: In Vitro Analysis

Liquid Chromatography-Tandem Mass Spectrometric (LC-MS/MS) Determination of Allergenic Proteins in Edible Flour Derived from Yellow Mealworms

Development of environmental friendly stabilized multistrain probiotic Lacticaseibacilli. A practical strategy for the fortification of bakery products and dry fruits with probiotics and essential micronutrients with storage stability

Chemical profile, antioxidant, antimicrobial, and cytotoxic activity of Urtica dioica L. under different cropping and irrigation practices

Ferulic acid: extraction, estimation, bioactivity and applications for human health and food

A critical review on Moringa oleifera : current status, physicochemical attributes, and food industrial applications

Effect of Corona Treatment Method to Carvacrol Nanocoating Process for Carvacrol/Halloysite-Nanotube/Low-Density-Polyethylene Active Packaging Films Development

Shelf Life of Minced Pork in Vacuum-Adsorbed Carvacrol@Natural Zeolite Nanohybrids and Poly-Lactic Acid/Triethyl Citrate/Carvacrol@Natural Zeolite Self-Healable Active Packaging Films

Νovel Polylactic Acid/Tetraethyl Citrate Self-Healable Active Packaging Films Applied to Pork Fillets’ Shelf-Life Extension

Proximate Analysis and Techno-Functional Properties of <i>Berberis aristata</i> Root Powder: Implications for Food Industry Applications

Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains

The preservative effect of the black rice's cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties

Exploring the properties of Garcinia indica Linn rind powder and its possible usage in food industry

Exploring the natural efficacy of spirulina powder for combating obesity, diabetes, and inflammation

Vitamin B12: prevention of human beings from lethal diseases and its food application

BCM-7: Opioid-like Peptide with Potential Role in Disease Mechanisms

Active Coatings Development Based on Chitosan/Polyvinyl Alcohol Polymeric Matrix Incorporated with Thymol Modified Activated Carbon Nanohybrids

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

A review on the frying process: Methods, models and their mechanism and application in the food industry

Emulsifiers from mealworm

Structural, Thermal, Techno‐Functional, and Chemical Characterization using FESEM, EDS, TGA, FTIR, and GC‐MS of Moringa Oleifera Flower Powder

Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study

Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus)

Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

A review on microbiota: relation with diseases and nutrients role

Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions

Collaborators (18)

Panagiota Stathopoulou

Ryszard AMAROWICZ

Matteo Bordiga

Panagiota Karahaliou

Marios Kostakis

Nikolaos Zafeiropoulos

Alexandros Stratakos

Charles S. Brennan

Fatih Oz

Constantinos Salmas

Aris E. Giannakas

Nikolaos Thomaidis

Katerina Katerinopoulou

STAVROS PLESSAS

Maneesha Mohan

Michael A. Karakassides

Areti Leontiou

GRIGORIOS BELIGIANNIS

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