HARALABOS KARANTONIS

Associate Professor

University of the Aegean

Greece

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Dr. Haralabos Karantonis is an Associate Professor at the University of the Aegean, Greece. His research areas include functional foods, the health effects of plant-based compounds, and the antioxidant properties of various agricultural products. His recent work explores topics such as the impact of olive leaf tea on glycemia and lipid profiles, as well as the formulation of bakery snacks enriched with phenolic compounds. Dr. Karantonis is also involved in the evaluation of the physicochemical properties of kombucha and the bioactivity of fortified tahini.

Articles (16)

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2025

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2024

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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GREECE

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Fokion Papathanasiou

Professor

University of Western Macedonia

GREECE

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Efstathios Giaouris

University of the Aegean

GREECE

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Constantina Nasopoulou

University of the Aegean

GREECE

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DIMTRIS SKALKOS

Associate professor of Food Business Management of Innovation

University of Ioannina

GREECE

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Aikaterini Kandyliari

Laboratory teaching staff

Agricultural University of Athens

GREECE

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HARALABOS KARANTONIS

Research Interests

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About

Articles (16)

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

Editorial Board Members’ Collection Series: Functional Foods

Effect of Genotype, Environment, and Their Interaction on the Antioxidant Properties of Durum Wheat: Impact of Nitrogen Fertilization and Sowing Time

Evaluating the Effect of Adding Selected Herbs, Spices, and Fruits to Fermented Olympus Mountain Tea (<i>Sideritis scardica</i>) Kombucha Sweetened with Thyme Honey: Assessment of Physicochemical and Functional Properties

Formulation and Stability Assessment of Bakery Snacks Enriched with Encapsulated Phenolic Compounds from Lemnian Tomatoes and Pumpkin (Cucurbita moschata)

Effect of Fortification of Tahini with Natural Plant Origin Raw Materials on Its Bioactivity

Ultrasonic-Assisted Extraction of Astaxanthin from Shrimp By-Products Using Vegetable Oils

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

Ultrasound-Assisted Extraction of Total Phenolic Compounds and Antioxidant Activity Evaluation from Oregano (Origanum vulgare ssp. hirtum) Using Response Surface Methodology and Identification of Specific Phenolic Compounds with HPLC-PDA and Q-TOF-MS/MS

Ultrasound-Assisted Extraction of Specific Phenolic Compounds from <i>Petroselinum crispum</i> Leaves Using Response Surface Methodology and HPLC-PDA and Q-TOF-MS/MS Identification

Kombucha Fermentation of Olympus Mountain Tea (Sideritis scardica) Sweetened with Thyme Honey: Physicochemical Analysis and Evaluation of Functional Properties

Bioactivity of Grape Skin from Small-Berry Muscat and Augustiatis of Samos: A Circular Economy Perspective for Sustainability

Ultrasound‐assisted extraction of Texas variety almond oil and in vitro evaluation of its health beneficial bioactivities

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

The Impact of COVID-19 on Consumers’ Motives in Purchasing and Consuming Quality Greek Wine

Collaborators (10)

Elizabeth Ninou

MARILENA DASENAKI

Anagnostis Argiriou

Ioanna S. Kosma

Antonios E. Koutelidakis

Fokion Papathanasiou

Efstathios Giaouris

Constantina Nasopoulou

DIMTRIS SKALKOS

Aikaterini Kandyliari

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