Nikos Chorianopoulos

Associate Professor

Agricultural University of Athens

Greece

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About

Dr. Nikos Chorianopoulos is an Associate Professor at the Agricultural University of Athens, Greece. His research expertise encompasses food microbiology, biopreservation, and the application of lactic acid bacteria in food technology. Recent articles reflect his focus on the quality and safety of food products, as well as the transformation of agricultural residues into high-value products through fermentation processes.

Articles (11)

Year:

2024

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2022

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2022

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2022

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2022

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2022

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2022

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2022

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2021

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2021

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2021

Collaborators (3)

Alex Galanis

Democritus University of Thrace

GREECE

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Maria E. Grigoriou

Democritus University of Thrace

GREECE

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Giorgos Markou

Researcher

GREECE

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Nikos Chorianopoulos

Research Interests

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Articles (11)

Monitoring the Bioprotective Potential of Lactiplantibacillus pentosus Culture on Pathogen Survival and the Shelf-Life of Fresh Ready-to-Eat Salads Stored under Modified Atmosphere Packaging

Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing

Preliminary Research Concerning the Enrichment of Industrial Hemp Extract Residues via Solid State Fermentation with Pleurotus ostreatus

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

The Clash of Microbiomes: From the Food Matrix to the Host Gut

Conversion of brewers’ spent grain into proteinaceous animal feed using solid state fermentation

Effect of Free or Immobilized Lactiplantibacillus plantarum T571 on Feta-Type Cheese Microbiome

Transformation of mixtures of olive mill stone waste and oat bran or Lathyrus clymenum pericarps into high added value products using solid state fermentation

Evaluation of Plant Origin Essential Oils as Herbal Biocides for the Protection of Caves Belonging to Natural and Cultural Heritage Sites

Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing

Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages

Collaborators (3)

Alex Galanis

Maria E. Grigoriou

Giorgos Markou

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