1.     “Evaluation of a Raman Spectroscopic Method for the Determination of Alcohol Content in Greek Spirit Tsipouro” Christos Pappas, Basalekou Marianthi, Elina Konstantinou, Niki Proxenia, Stamatina Kallihtraka, Yorgos Kotseridis and Petros Tarantilis,
Current Research in Nutrition and Food Science Vol.4(SI. 2), 1-9, 2016.

2.    “Authenticity Determination of Greek-Cretan Mono-Varietal White and Red Wines Based on their Phenolic Content using Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics” Marianthi Basalekou, Argiro Strataridaki, Christos Pappas, Petros A. Tarantilis, Yorgos Kotseridii, Stamatina Kallithraka,
Current Research in Nutrition and Food Science Vol.4(SI. 2) 54-62, 2016.

3.    “Food Authentication: Techniques, Trends & Emerging Approaches” G. P. Danezis, A. S. Tsagkaris, F. Camin, V. Brusic, C. A. Georgiou,
Trends in Analytical Chemistry, 85, 123-132, 2016.

4.    “Rare earth elements minimal harvest year variation facilitates robust geographical origin discrimination: The case of PDO (Protected Designation of Origin) "Fava Santorinis", S. A. Drivelos, G.P. Danezis, S.A. Haroutounian, C.A. Georgiou,
Food Chemistry, 213, 238-245, 2016.

5.    “Food Authentication: State of the art & Prospects”
G. P. Danezis, A. S. Tsagkaris, V. Brusic, C. A. Georgiou,
Current opinion in Food Science, Issue title: Innovations in Food Science, 10, 22-31, 2016, invited opinion article.

6.    “A green analytical method for rapid determination of pectin degree of esterification using micro sequential injection lab-on-valve system” M. Naghshineh, Jan Larsen, Constantinos Georgiou, Karsten Olsen,
Food Chemistry, 204, 513-520, 2016.

7.    “Biological activity of selected Greek medicinal and aromatic plants extracts on Alternaria alternate” Skotti E., Kountouri S., Kaiafa M., Bouchagier P., Tsitsigiannis D.I., Polissiou M., Tarantilis P.A.,
Emirates Journal of Food and Agriculture, 28, 796-804, 2016.

8.    “Acute effects of coffee consumption on self-reported gastrointestinal symptoms, blood pressure and stress indices in healthy individuals" Papakonstantinou E., Kechribari I., Sotirakoglou K., Tarantilis P., Gourdomichali T., Michas G., Kravvariti V., Voumvourakis K., Zampelas A.,
Nutrition Journal, 15, Article number 26, DOI: 10.1186/s12937-016-0146-0, 2016.

9.    “Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157: H7, total microbiota and color of packaged spinach and lettuce” Poimenidou S.V., Bikouli V.C., Gardeli C., Mitsi C., Tarantilis P.A., Nychas G.-J., Skandamis P.N.,
International Journal of Food Microbiology, 220, 6-18, 2016.

10.    “Polyphenol composition and in vitro antiproliferative effect of corm, tepal and leaf from Crocus sativus L. on human colon adenocarcinoma cells (Caco-2)” Sanchez-Vioque R., Santana-Meridas O., Polissiou M., Vioque J., Astraka K., Alaiz M., Herraiz-Penalver D., Tarantilis P.A., Giron-Calle J.,
Journal of Functional Foods, 24, 18-25, 2016.

11.    “In vitro antimicrobial, antioxidant, and antiviral activities of the essential oil and various extracts from Thymus nummularis” M. Bieb. Ersan Bektas, Dimitra Daferera, Münevver Sökmen, Gönül Serdar, Murat Ertürk, Moschos G Polissiou & Atalay Sökmen,
Indian Journal of Traditional Knowledge Vol. 15(3), pp. 403-410, 2016.

12.    “The Antimicrobial Activity of Moroccan Lavender Esssentiel Oil Against Bacterial Pathogens Isolated Urinary Tract Infectious” Ez Zoubi Y, El Ouali Lalami A, Bousta D, Polissiou M, Daferera D, Lachkar M, El Khanchoufi A, Farah A.,
International Journal of Pharmaceutical and Clinical Research, 8(11): 1522-1527, 2016.

13.    “Comparative Evaluation of ISO 3632 Proposed Method and an HPLC-DAD Method for Safranal Quantity Determination of Saffron” M. Valle García-Rodríguez, Horacio López-Córcoles, Gonzalo L. Alonso, Christos S. Pappas, Moschos G. Polissiou, Petros A. Tarantilis,
Food Chemistry 221, 838-843, 2017.

14.    “Determination of ɑ-and β-thujone in Wormwood and Sage Infusions of Greek flora and Estimation of their Average Toxicity” Nefeli-Sofia D. Sotiropoulou, Maria K. Kokkini, Stiliani-Fani P. Megremi, Dimitra J. Daferera, Efstathia P. Skotti, Athanasios C. Kimbaris, Moschos G. Polissiou and Petros A. Tarantilis,
Current Research in Nutrition and Food Science Vol. 4 (SI.2), 152-160, 2016.

15.    “Estimation of Antioxidant Activity of Different Mixed Herbal Infusions using Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics” Aikaterini Venetsanou, Eirini Anastasaki, Chrysavgi Gardeli, Petros A. Tarantilis, Christos S. Pappas,
Emirates Journal of Food and Agriculture 29(2) 149-155, 2017.

16.    “Direct determination of total isothiocyanate content in broccoli using attenuated total reflectance infrared Fourier transform spectroscopy”  P.K. Revelou, M.G. Kokotou, C.S. Pappas, V. Constantinou-Kokotou,
Journal of Food Composition and Analysis 61, 57-61, 2017.

17.    “Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification” Marianthi Basalekou, Christos Pappas, Petros Tarantilis, Yorgos Kotseridis, Stamatina Kallithraka,
Food Science and Technology 52, 1307-1313, 2017.
18.    “High Resolution Mass Spectrometry Studies of Sulforaphane and Indole-3-carbinol in Broccoli” Maroula G. Kokotou, Panagiota-Kyriaki Revelou, Christos Pappas, Violetta Constantinou-Kokotou,
Food Chemistry, 237, 566-573, 2017.

19.    “Differentiation and identification of grape-associated black aspergilli using Fourier transform infrared (FT-IR) spectroscopic analysis of mycelia” Efstathia A. Kogkaki, Manos Sofoulis, Pantelis Natskoulis, Petros A. Tarantilis, Christos S. Pappas, Efstathios Z. Panagou,
International Journal of Food Microbiology 259, 22–28, 2017.

20.    “Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time” M. Basalekou, C. Pappas, Y. Kotseridis, P. A. Tarantilis, E. Kontaxakis, and S. Kallithraka,
Journal of Analytical Methods in Chemistry, doi:org/10.1155/2017/5767613, 9 pages. Volume 2017.

21.    “Sudan dyes in adulterated saffron (Crocus sativus L.): Identification and quantification by 1H NMR” Petrakis E.A., Cagliani L.R., Tarantilis P.A., Polissiou M.G., Consonni R.,
Food Chemistry, 217, 418-424, 2017.

22.    “Tumor-Suppressing Properties of Crocus sativus L.: Nature as an Anti-Cancer Agent” Eleni Kakouri, Kyriaki Hatziagapiou, Kostas Bethanis, Olti Alexandra Nikola, George I. Lambrou, Petros A. Tarantilis,
Critical Reviews™ in Oncogenesis 22(3-4) 263–273, 2017.

23.    “Crocus sativus L. tepals: The natural source of antioxidant andantimicrobial factors” Eleni Kakouri, Dimitra Daferera, Spiros Paramithiotis, Konstantina Astraka, Eleftherios H. Drosinos, Moschos G. Polissiou,
Journal of Applied Research on Medicinal and Aromatic Plants, 4, 66 – 74, 2017.

24.    “The effect of water deficiency and salinity on the growth and quality of fresh dill (Anethum graveolens L.) during autumn and spring cultivation” Tsamaidi, D., Daferera, D., Karapanos, I.C., Passam, H.C.,
International Journal of Plant Production, 11 (1), 33-46, 2017.

25.    “Chemical Composition, Antioxidant and Antimicrobial Activities of the Essential Oil and its Fractions of Lavandula stoechas L. From Morocco” Ez zoubi Yassine, El Ouali Lalami Abdelhakim, Bousta Dalila, Polissiou Moschos, Daferera Dimitra, Lachkar Mohammed, El Khanchoufi Abdessalam, Farah Abdellah,
International Journal of Current Pharmaceutical Review and Research  8(1); 60-67, 2017.

26.    “Methodological effects in Fourier transform infrared (FTIR) spectroscopy: Implications for structural analyses of biomacromolecular samples” Alexander A. Kamnev, Anna V. Tugarova, Yulia A. Dyatlova, Petros A. Tarantilis, Olga P. Grigoryeva, Alexander M. Fainleib, Stefania De Luca,
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 193, 558–564, 2018.

27.    “Effects of the active constituents of Crocus sativus L. crocins and their combination with memantine on recognition memory in rats” Pitsikas Nikolaos, Tarantilis Petros, A.,
Behavioural Pharmacology: February 16, Volume Publish Ahead of Print - Issue – p doi: 10.1097/FBP.0000000000000380, 2018.

28.    “Hippocratic medicinal flora on the Greek Island of Kos: Spatial distribution, assessment of soil conditions, essential oil content and chemotype analysis” Elpida Fanouriou, Dionissios Kalivas, Dimitra Daferera, Petros Tarantilis, Panayiotis Trigas, Petros Vahamidis, Garifalia Economou,
Journal of Applied Research on Medicinal and Aromatic Plants, 9, 97-109, 2018.

29.    “Review on the loading efficacy of dietary tea polyphenols with milk Proteins” P. Chanphai, P. Bourassa, C.D. Kanakis, P.A. Tarantilis, M.G. Polissiou, H.A. Tajmir-Riahi,
Food Hydrocolloids, 77, 322-328, 2018.

30.    “Crocins, the Active Constituents of Crocus Sativus L. Stigmas, Exert Significant Cytotoxicity on Tumor Cells In Vitro” Kyriaki Hatziagapiou, Eleni Kakouri, George I. Lambrou, Eleni Koniari, Charalabos Kanakis, Olti Alexandra Nikola, Margarita Theodorakidou, Konstantinos Bethanis and Petros A. Tarantilis,
Current Cancer Therapy Reviews, 14, 1-10, 2018.

31.    “Novel application and industrial exploitation of winery by‑products” Efstathia Kalli, Iliada Lappa, Pavlos Bouchagier, Petros A. Tarantilis and Efstathia Skotti,
Bioresour. Bioprocess., 5:46, 2018.

32.    “Effect of herb addition on spontaneous fermentation of radish (Raphanus sativus L.) roots in brine and the fate of L. monocytogenes and E. coli O157:H7” S Pappa, M Papadelli, S Paramithiotis, D Daferera, MG Polissiou and EH Drosinos,
Journal of Medicinal Plants Studies 6(2): 32-39, 2018.

33.    “Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage”A. Aktypis, E. Christodoulou, E. Manolopoulou, A. Georgala, D. Daferera, M. Polysiou,
Small Ruminant Research 167 32–38, 2018.

34.    “Ellagitannins in wines: future prospects in methods of analysis using FT-IR spectroscopy”
Marianthi Basalekou, Stamatina Kallithraka, Petros A. Tarantilis, Yiorgos Kotseridis,
Christos Pappas,
LWT - Food Science and Technology 101, 48-53, 2019.

35.    “Proanthocyanidin content as an astringency estimation tool and maturation
index in red and white winemaking technology” Marianthi Basalekou, Maria Kyraleou, Christos Pappas, Petros Tarantilis, Yorgos Kotseridis, Stamatina Kallithraka,
Food Chemistry 299, 125135, 2019.

36.    “Valorization of olive by-products as substrates for the cultivation of ganoderma lucidum and pleurotus ostreatus mushrooms with enhanced functional and prebiotic properties” Georgios Koutrotsios, Marianna Patsou, Evdokia K. Mitsou, Georgios Bekiaris, Maria Kotsou, Petros A. Tarantilis, Vasiliki Pletsa, Adamantini Kyriacou and Georgios I. Zervakis,
Catalysts 9(6), 537; https://doi.org/10.3390/catal9060537, 2019.

37.    “Characterization of the chemical composition of Drimia numidica plant parts using high-resolution mass spectrometry: study of their total phenolic content and antioxidant activity” Eleni Kakouri, Charalabos Kanakis, Panayiotis Trigas & Petros A. Tarantilis,
Analytical and Bioanalytical Chemistry, https://doi.org/10.1007/s00216-019-01781-7 2019.

38.    “Antioxidant Properties of Crocus Sativus L. and Its Constituents and Relevance to Neurodegenerative Diseases; Focus on Alzheimer’s and Parkinson’s Disease” Kyriaki Hatziagapiou, Eleni Kakouri, George I. Lambrou, Kostas Bethanis and Petros A. Tarantilis,
Current Neuropharmacology, 17, 377-402, 2019.

39.    Tissue distribution of rare earth elements in wild, commercial and backyard rabbits, G.P. Danezis, E. Zoidis, A.C. Pappas, A.S. Tsagkaris, C. Papachristidis, G. Papadomichelakis, I. Hadjigeorgiou, C.A. Georgiou,
Meat Science, 153, p. 45-50, 2019.

40.    Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition, G. Danezis, C. Theodorou, T. Massouras, E. Zoidis, I. Hadjigeorgiou and C. A. Georgiou,
Molecules, 24 (4), 670, 2019.

41.    Elemental Metabolomics: Modulation of egg metallome with flavonoids, an exploratory study, A.C. Pappas, E. Zoidis, M. Goliomytis, P.E. Simitzis, K. Sotirakoglou, M.A. Charismiadou, C. Nikitas, G. Danezis, S.G. Deligeorgis, C.A. Georgiou,
Antioxidants, 8 (9), 361, 2019.

42.    Blood and hair as non-invasive trace element biological indicators in growing rabbits, G. Papadomichelakis, A.C. Pappas, E. Zoidis, G. Danezis, C.A. Georgiou, K. Fegeros,
World Rabbit Science, 27, p. 21-30, 2019.

43.    Aims, Design and Preliminary Findings of the Hellenic National Nutrition and Health Survey (HNNHS), I. Dimakopoulos, E. Magriplis, Dimitra Karageorgou, A.-V. Mitsopoulou, I. Bakogianni, R. Micha, G. Michas, T. Ntouroupi, S.-M. Tsaniklidou, K. Argyri, G. Danezis, C. Georgiou, D. B. Panagiotakos, A. Zampelas,
BMC Medical Research Methodology, 19:37, 2019.

44.    “Study on the Chemical Composition, Enzyme Inhibition and Antioxidant Activity of Ziziphora taurica subsp. Cleonioides” Cengiz Sarikurkcu, Eleni Kakouri, Rifat Tayyib Sarikurkcu and Petros A. Tarantilis,
Appl. Sci., 9(24), 5515; https://doi.org/10.3390/app9245515, 2019.

45.    “Encapsulation of Mentha pulegium Essential Oil in Yeast Cell Microcarriers: An Approach to Environmentally Friendly Pesticides” E. Kavetsou, Sp. Koutsoukos, D. Daferera, M.G. Polissiou, D. Karagiannis, D. Ch. Perdikis, and A. Detsi,
J. Agric. Food Chem. 67, 4746−4753 2019.

46.    “FTIR assessment of compositional changes in lignocellulosic wastes during cultivation of Cyclocybe cylindracea mushrooms and use of chemometric models to predict production performance” Georgios Bekiaris, Georgios Koutrotsios, Petros A. Tarantilis, Christos S. Pappas, Georgios I. Zervakis,
Journal of Material Cycles and Waste Management 22, 1027-1035, 2020.

47.    “Study of the Quality Parameters and the Antioxidant Capacity for the FTIR-chemometric Differentiation of Pistacia Vera Oils” Lydia Valasi, Dimitra Arvanitaki, Angeliki Mitropoulou, Maria Georgiadou, Christos Pappas,
Molecules 25, 1614, doi:10.3390/molecules25071614, 2020.

48.    “Bioactivity and toxicity evaluation of infusions from selected Greek herbs” Νefeli-Sofia D. Sotiropoulou, Evangelia Flampouri, Efstathia Skotti, Christos Pappas, Spyridon Kintzios, Petros A. Tarantilis,
Food Bioscience 35, 100598, doi.org/10.1016/j.fbio.2020.100598, 2020.

49.    “Discrimination and Quantification of Aflatoxins in Pistachia vera Seeds Using FTIR-DRIFT Spectroscopy after their Treatment by Greek Medicinal and Aromatic Plants Extracts” Efstathia Skotti, Christos Pappas, Maria Kaiafa, Iliada K. Lappa, Dimitrios Ι. Tsitsigiannis, Charilaos Giotis, Pavlos Bouchagier and Petros A. Tarantilis,
Food Science and Engineering 1(1), 45-57, 2020.

50.    “Wine Authenticity and Traceability with the Use of FT-IR” Marianthi Basalekou*, Christos Pappas, Petros A. Tarantilis and Stamatina Kallithraka,
Beverages 6(2), 30, doi:10.3390/beverages6020030, 2020.

51.    “Rapid screening on aflatoxins’ presence in Pistachia vera nuts using diffuse reflectance
infrared Fourier transform spectroscopy and chemometrics” Lydia Valasi, Maria Georgiadou, Petros A. Tarantilis, Stavros Yanniotis, Christos S. Pappas,
Journal of Food Science and Technology doi.org/10.1007/s13197-020-04549-5, 2020.

52.    “Evaluation of Antioxidant Activity, Toxicity, and Phenolic Profile of Aqueous Extracts of Chamomile (Matricaria chamomilla L.) and Sage (Salvia officinalis L.) Prepared at Different Temperatures” Nefeli S. Sotiropoulou, Stiliani F. Megremi and Petros Tarantilis,
Appl. Sci., 10(7), 2270; https://doi.org/10.3390/app10072270, 2020.

53.    “ Evaluation of eight essential oils for postharvest control of Aspergillus carbonarius in grapes” Emmanouil Kontaxakis, Emmanouela Filippidi, Andriana Stavropoulou, Dimitra Daferera, Petros A. Tarantilis, Dimitris Lydakis,
Journal of Food Protection  https://doi.org/10.4315/JFP-19-582, 2020.

54.    “ Quantitative determination of aloin, antioxidant activity and toxicity of Aloe vera leaf gel products from Greece” Eleftheria H. Kaparakou, Charalabos D. Kanakis, Maria Gerogianni, Matina Maniati, Kostas Vekrellis, Efstathia Skotti, Petros A. Tarantilis,
Journal of the Science of Food and Agriculture https://doi.org/10.1002/jsfa.10650, 2020.

55.    "An Improved Biomimetic Formal Synthesis of Abyssomicin C and atrop-Abyssomicin C” Vidali, V. , Canko, A., Peroulias, A. D., Georgas, E. T., Bouzas. E., Herniman, J. M., Couladouros, E.A.,
European Journal of Organic Chemistry, 29, 4547-4557, 2020.

56.    “The Use of Essential Oil and Hydrosol Extracted from Satureja hellenica for the Control of Meloidogyne incognita and M. javanica” I. Pardavella, E. Nasiou, D. Daferera, P. Trigas, and I. Giannakou,
Plants 9(7), 856, 1-13, 2020.

57.    Αuthentication of Greek Protected Designation of Origin cheeses through elemental metabolomics, G.P. Danezis, A.C. Pappas, E. Tsiplakou, E.C. Pappa, M. Zacharioudaki, A.S. Tsagkaris, C.A. Papachristidis, K. Sotirakoglou, G. Zervas, C.A. Georgiou,
International Dairy Journal, 104, 104599, 2020.

58.    Fatty acid profile and physicochemical properties of Greek Protected Designation of Origin cheeses, implications for authentication, G.P. Danezis, E. Tsiplakou, E.C. Pappa, A.C. Pappas, A. Mavrommatis, K. Sotirakoglou, C.A. Georgiou, G. Zervas,
European Food Research and Technology, 246 (9), p. 1741-1753, 2020.

59.    Elemental Content in Pleurotus ostreatus and Cyclocybe cylindracea Mushrooms: Correlations with Concentrations in Cultivation Substrates and Effects on the Production Process, G. Koutrotsios , G. Danezis, C. Georgiou, G.I. Zervakis,
Molecules, 25 (9), 2179, 2020.

60.    Effects of selenium and zinc supplementation on cadmium toxicity in broilers, E. Zoidis, A.C. Pappas, A. Al-Waeli, C.A. Georgiou, G.P. Danezis, N. Demiris, G. Zervas, K. Fegeros,
Turkish Journal of Veterinary and Animal Sciences, 44, 2020.

61.    Geographical origin and botanical type honey authentication through elemental metabolomics via chemometrics, S.A. Drivelos, G.P. Danezis, M. Halagarda, S. Popek, C.A. Georgiou,
Food Chemistry, https://doi.org/10.1016/j.foodchem.2020.127936 in press.

62.    “Discovery of Small-Molecule Inhibitors of Receptor Activator of NF-κB Ligand (RANKL)”
Vagelis Rinotas, Athanasios Papakyriakou, Foteini Violitzi, Christos Papaneophytou, Maria-Dimitra Ouzouni,  Polyxeni Alexiou,  Alexandros Strongilos,  Elias Couladouros, George Kontopidis, Elias Eliopoulos, Eleni Douni,
Journal of Medicinal Chemistry, in press.


  1.  “Method of preparation and use of phosphoinositide 3-kinase inhibitors in treating cancer”,Z. Cournia, S Christoforidis, A Kapella, E. Couladouros, A Efstratiadis,
    OBI Patent Application number 20180100392, 2018.   
  2. “Method of preparation and use of phosphoinositide 3-kinase inhibitors in treating cancer”,Z. Cournia, S Christoforidis, A Kapella, E. Couladouros, A Efstratiadis,
    International Patent Application 69028P WO/BBbja (Based on GR 2018-02981, 24-08- 2018), 2019.