Ioannis Mourtzinos

Assistant Professor

Aristotle University of Thessaloniki

Greece

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Professors in Organic Chemistry

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About

Ioannis Mourtzinos is an Assistant Professor at Aristotle University of Thessaloniki, Greece. His research focuses on gastrointestinal health evaluation, metagenomics, and the analysis of functional flours. He has contributed to studies on phenolic compounds, organoleptic properties of juices, and the utilization of agricultural waste through innovative extraction and analytical methods.

Articles (28)

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2025

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2022

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2022

Collaborators (16)

Małgorzata Nowacka

assitant professor

Warsaw University of Life Sciences

POLAND

Ioannis Mourtzinos

Research Interests

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About

Articles (28)

Valorization of Spent Osmotic Solutions by Production of Powders by Spray Drying

Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach

Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours

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

Gastrointestinal health evaluation through amplicon-based metagenomics, histopathology and morphometry in finishing pigs fed an olive mill wastewater polyphenol extract

Effects of cold atmospheric plasma on oxidative stability, microstructure, and volatile profile of pork meat

A liquid chromatographic time-of-flight tandem mass spectrometric method for the comparative study of propolis aqueous and cyclodextrin extracts employing target and suspect screening

Addition of β-Cyclodextrin or Gelatin Ιmproves Organoleptic and Physicochemical Attributes of Aronia Juice

Single-Cell Protein and Ethanol Production of a Newly Isolated <i>Kluyveromyces marxianus</i> Strain through Cheese Whey Valorization

Recovery of Ellagic Acid from Pomegranate Peels with the Aid of Ultrasound-Assisted Alkaline Hydrolysis

Antioxidant-Enhanced Alginate Beads for Stabilizing Rapeseed Oil: Utilizing Extracts from Post-Distillation Waste Residues of Rosemary

An Eco-Friendly Supercritical CO2 Recovery of Value-Added Extracts from Olea europaea Leaves

Preparation and characterization of chitosan-citric acid edible films loaded with Cornelian cherry pomace extract as active packaging materials

Ultrasound-assisted and subcritical water extraction techniques for maximal recovery of phenolic compounds from raw ginger herbal dust toward in vitro biological activity investigation

Valorization of Peach By-Products: Utilizing Them as Valuable Resources in a Circular Economy Model

Coupling deep eutectic solvents with innovative extraction techniques towards plant derived bioactive compositions

Evaluation of the Potential Use of Wild Relatives of Tomato (<i>Solanum pennellii</i>) to Improve Yield and Fruit Quality Under Low-Input and High-Salinity Cultivation Conditions

Structure Investigation of Polysaccharides Extracted from Spent Coffee Grounds Using an Eco-Friendly Technique

Cyclodextrins for the Delivery of Bioactive Compounds from Natural Sources: Medicinal, Food and Cosmetics Applications

Can unexploited biomass of Ficus carica L. be valorized as a bio‐based material for the development of functional food formulations?

Inclusion Complexes of β-Cyclodextrin with Salvia officinalis Bioactive Compounds and Their Antibacterial Activities

Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry

Recovery of Bound Phenolic Compounds from Rice Hulls via Microwave-Assisted Alkaline Hydrolysis

An Optimized HPLC-DAD Methodology for the Determination of Anthocyanins in Grape Skins of Red Greek Winegrape Cultivars (<i>Vitis vinifera</i> L.)

Extraction of Lycopene from Tomato Using Hydrophobic Natural Deep Eutectic Solvents Based on Terpenes and Fatty Acids

Green extraction of caffeine from coffee pulp using a deep eutectic solvent (DES)

Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese

Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract

Collaborators (16)

Małgorzata Nowacka

Costas Biliaderis

Eugenios Katsanidis

Konstantinos Gkatzionis

Urania Menkissoglu-Spiroudi

Alexandros Stratakos

Dimitris Sarris

NATALIA MANOUSI

Natasa P. Kalogiouri

Nikolaos Nenadis

Stefanos Koundouras

Danai Ioanna Koukoumaki

Anastasia Kyriakoudi

Katarzyna Samborska

Evangelia CHRONOPOULOU

Katia Cappelli

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