Patroklos Vareltzis

assistant prof

Aristotle University of Thessaloniki

Greece

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Patroklos Vareltzis is an Assistant Professor at Aristotle University of Thessaloniki, Greece. His research areas focus on food science and technology, with recent studies exploring topics such as antibiotic residues in honey, novel food development, and the physicochemical properties of various food matrices. He is particularly interested in the health benefits of functional foods and their impact on non-communicable diseases.

Articles (20)

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2025

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2022

Collaborators (7)

Chrysoula Tananaki

Aristotle University of Thessaloniki

GREECE

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Aristotle University of Thessaloniki

GREECE

View details

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Patroklos Vareltzis

Research Interests

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Articles (20)

Crystallization and antibiotic residues in honey during storage after treatment with high hydrostatic pressure, ultrasound and heat

Development of Novel Canned Peaches (Fercluse Variety) as a Healthy and Possible Diabetic Food Choice

Effect of a Novel Lavender Extract on Plasma Lipid and Lipoprotein Metabolism, Glucose Tolerance and Adipose Tissue Metabolic Activation: A Preclinical Safety and Efficacy Study

Physicochemical Factors Affecting the Rheology and Stability of Peach Puree Dispersions

A Systematic Review of the Twelve Most Popular Bean Varieties, Highlighting Their Potential as Functional Foods Based on the Health Benefits Derived from Their Nutritional Profiles, Focused on Non-Communicable Diseases

Matrix effect on the Effectiveness of High Hydrostatic Pressure Treatment on Antibiotic Residues

Vitamin D3 Bioaccessibility from Supplements and Foods—Gastric pH Effect Using a Static In Vitro Gastrointestinal Model

Optimized Solid–Liquid Separation of Phenolics from Lavender Waste and Properties of the Dried Extracts

Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye

CSF Biomarkers in the Early Diagnosis of Mild Cognitive Impairment and Alzheimer’s Disease

Development of a Functional Acceptable Diabetic and Plant-Based Snack Bar Using Mushroom (Coprinus comatus) Powder

Antioxidant Potential of Spray- and Freeze-Dried Extract from Oregano Processing Wastes, Using an Optimized Ultrasound-Assisted Method

Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation

Effect of argon-based modified atmosphere packaging storage on Manouri cheese

Antidiabetic Drugs in the Treatment of Alzheimer’s Disease

Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics

Optimization of Sensory Properties of Cold Brew Coffee Produced by Reduced Pressure Cycles and Its Physicochemical Characteristics

The effect of high hydrostatic pressure on tetracycline hydrochloride and sulfathiazole residues in various food matrices – comparison with ultrasound and heat treatment

Sequential Membrane Filtration to Recover Polyphenols and Organic Acids from Red Wine Lees: The Antioxidant Properties of the Spray-Dried Concentrate

Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model

Collaborators (7)

Chrysoula Tananaki

Dimitris Mossialos

Despina Moraitou

MARIA CHATZIDIMITRIOU

Kyriakos Kypreos

Despina Tata

Maria Chamilaki

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