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

por Floros, Stylianos, Toskas, Alexandros, Pasidi, Evagelia, Vareltzis, Patroklos
Publicado 2022

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

por Dimopoulou, Maria, Vareltzis, Patroklos, Floros, Stylianos, Androutsos, Odysseas, Bargiota, Alexandra, Gortzi, Olga
Publicado 2023