Fani T. Mantzouridou

Thessaloniki, ESYE12, Greece

Last Updated: 09/26/2026

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Found 30 publications

Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations: a systematic review.

Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations: a systematic review.

Journal: Frontiers in nutrition

Published: June 16, 2026

Mapping fermented foods across Europe: insights from the PIMENTO COST action.

Mapping fermented foods across Europe: insights from the PIMENTO COST action.

Journal: Food research international (Ottawa, Ont.)

Published: March 19, 2026

Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps.

Correction: A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps.

Journal: Frontiers in nutrition

Published: December 22, 2025

Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review.

Fermented dairy product consumption and blood lipid levels in healthy adults: a systematic review.

Journal: Frontiers in nutrition

Published: June 20, 2025

A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps.

A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps.

Journal: Frontiers in nutrition

Published: June 20, 2025

Uncovering the Hidden Potential of Phytoene Production by the Fungus Blakeslea trispora.

Uncovering the Hidden Potential of Phytoene Production by the Fungus Blakeslea trispora.

Journal: Foods (Basel, Switzerland)

Published: July 27, 2024

Health benefits and risks of fermented foods-the PIMENTO initiative.

Health benefits and risks of fermented foods-the PIMENTO initiative.

Journal: Frontiers in nutrition

Published: July 02, 2024

Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects.

Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects.

Journal: Food research international (Ottawa, Ont.)

Published: April 12, 2024

Minor bioactive lipids.

Minor bioactive lipids.

Journal: Advances in food and nutrition research

Published: July 29, 2023

Effects of Dietary Supplementation of Pomegranate Peel with Xylanase on Egg Quality and Antioxidant Parameters in Laying Hens.

Effects of Dietary Supplementation of Pomegranate Peel with Xylanase on Egg Quality and Antioxidant Parameters in Laying Hens.

Journal: Antioxidants (Basel, Switzerland)

Published: December 31, 2022

Xylanase Supplementation in Wheat-Based Diets of Laying Hens Affects the Egg Yolk Color, Carotenoid and Fatty Acid Profiles.

Xylanase Supplementation in Wheat-Based Diets of Laying Hens Affects the Egg Yolk Color, Carotenoid and Fatty Acid Profiles.

Journal: Foods (Basel, Switzerland)

Published: June 30, 2022

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products.

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products.

Journal: Foods (Basel, Switzerland)

Published: February 12, 2022

Showing 1-12 of 30

Last Updated: 09/26/2026