Maria Tasioula-Margari - Search Results

Year	Number of Results
2002	1
2007	1
2011	1
2014	2
2015	4
2016	1
2017	1
2019	1
2020	1
2024	0

1

Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes.

Chytiri A, Tasioula-Margari M, Bleve G, Kontogianni VG, Kallimanis A, Kontominas MG. Chytiri A, et al. Among authors: tasioula margari m. J Sci Food Agric. 2020 Feb;100(3):926-935. doi: 10.1002/jsfa.10019. Epub 2019 Dec 10. J Sci Food Agric. 2020. PMID: 31523827

2

Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage.

Kotsiou K, Tasioula-Margari M. Kotsiou K, et al. Among authors: tasioula margari m. Food Chem. 2016 Jun 1;200:255-62. doi: 10.1016/j.foodchem.2015.12.090. Epub 2015 Dec 29. Food Chem. 2016. PMID: 26830587

3

Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat's Milk.

Pappa EC, Bontinis TG, Tasioula-Margari M, Samelis J. Pappa EC, et al. Among authors: tasioula margari m. Food Technol Biotechnol. 2017 Dec;55(4):496-510. doi: 10.17113/ftb.55.04.17.5338. Food Technol Biotechnol. 2017. PMID: 29540984 Free PMC article.

4

Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds.

Pouliarekou E, Badeka A, Tasioula-Margari M, Kontakos S, Longobardi F, Kontominas MG. Pouliarekou E, et al. Among authors: tasioula margari m. J Chromatogr A. 2011 Oct 21;1218(42):7534-42. doi: 10.1016/j.chroma.2011.07.081. Epub 2011 Jul 30. J Chromatogr A. 2011. PMID: 21871634

5

New process for production of fermented black table olives using selected autochthonous microbial resources.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, Falco V, Tasioula-Margari M, Logrieco AF, Mita G, Bleve G. Tufariello M, et al. Among authors: tasioula margari m. Front Microbiol. 2015 Sep 24;6:1007. doi: 10.3389/fmicb.2015.01007. eCollection 2015. Front Microbiol. 2015. PMID: 26441932 Free PMC article.

6

Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.

Bleve G, Tufariello M, Durante M, Grieco F, Ramires FA, Mita G, Tasioula-Margari M, Logrieco AF. Bleve G, et al. Among authors: tasioula margari m. Food Microbiol. 2015 Apr;46:368-382. doi: 10.1016/j.fm.2014.08.021. Epub 2014 Sep 6. Food Microbiol. 2015. PMID: 25475307

7

Extraction, Separation, and Identification of Phenolic Compounds in Virgin Olive Oil by HPLC-DAD and HPLC-MS.

Tasioula-Margari M, Tsabolatidou E. Tasioula-Margari M, et al. Antioxidants (Basel). 2015 Aug 13;4(3):548-62. doi: 10.3390/antiox4030548. Antioxidants (Basel). 2015. PMID: 26783843 Free PMC article.

8

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.

Bleve G, Tufariello M, Durante M, Perbellini E, Ramires FA, Grieco F, Cappello MS, De Domenico S, Mita G, Tasioula-Margari M, Logrieco AF. Bleve G, et al. Among authors: tasioula margari m. Front Microbiol. 2014 Oct 28;5:570. doi: 10.3389/fmicb.2014.00570. eCollection 2014. Front Microbiol. 2014. PMID: 25389422 Free PMC article.

9

Comparison of analytical methodologies based on 1h and 31p NMR spectroscopy with conventional methods of analysis for the determination of some olive oil constituents.

Dais P, Spyros A, Christophoridou S, Hatzakis E, Fragaki G, Agiomyrgianaki A, Salivaras E, Siragakis G, Daskalaki D, Tasioula-Margari M, Brenes M. Dais P, et al. Among authors: tasioula margari m. J Agric Food Chem. 2007 Feb 7;55(3):577-84. doi: 10.1021/jf061601y. J Agric Food Chem. 2007. PMID: 17263444

10

Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage.

Okogeri O, Tasioula-Margari M. Okogeri O, et al. Among authors: tasioula margari m. J Agric Food Chem. 2002 Feb 27;50(5):1077-80. doi: 10.1021/jf010895e. J Agric Food Chem. 2002. PMID: 11853484

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