Gallos J. K., Koftis T. V., Massen Z. S., Dellios C.C., Mourtzinos I.T., Coutouli-Argyropoulou E., Koumbis A. and E. Bicyclo [3.1.0] hexanes from sugar-derived diazo compounds and aodonium ylides. Diastereocontrol and synthetic applications. Tetrahedron. 2002, 58: 8043-8053.

Mourtzinos Ι. and Kiosseoglou V. Protein interactions in comminuted meat gels containing emulsified corn oil. Food Chemistry. 2005, 90: 699-704.

Karathanos V. T., Mourtzinos I., Yannakopoulou K. and Andrikopoulos N. K. Study of the Solubility, Antioxidant Activity and Structure of Inclusion Complex of Vanillin with β-Cylodextrin. Food Chemistry. 2007, 101: 652-658.

Mourtzinos I., Salta F. N., Yannakopoulou K., Chiou A. and Karathanos V. T. Encapsulation of olive leaf extract in β-Cyclodextrin. Journal of Agricultural and Food Chemistry. 2007, 55: 8088-8094.

Mourtzinos Ι., Kalogeropoulos N., Papadakis S. E., Konstantinou K. and Karathanos V. T. Encapsulation of nutraceutical monoterpenes in β-cyclodextrin and modified starch. Journal of Food Science. 2008, 73: 89-94.

Mourtzinos I., Makris D. P., Yannakopoulou K., Kalogeropoulos N., Michali I. and Karathanos V. T. Thermal stability of anthocyanin extract of Hibiscus sabdariffa L. in the presence of β-cyclodextrin. Journal of Agricultural and Food Chemistry. 2008, 56: 10303-10310.

Mourtzinos I., Konteles S., Kalogeropoulos N. and Karathanos V. T. Thermal Oxidation of Vanillin Affects its Antioxidant and Antimicrobial Properties. Food Chemistry. 2009, 114: 791-797.

Kalogeropoulos N., Konteles S., Mourtzinos I., Troullidou E., Chiou A. and Karathanos V. T. Encapsulation of complex extracts in b-cyclodextrin: an application to propolis ethanolic extract. Journal of Microencapsulation. 2009, 26: 10303-10310.

Kalogeropoulos N., Konteles S., Troullidou E., Mourtzinos I. and Karathanos V. T. Chemical composition, antioxidant activity and antimicrobial properties of propolis extracts from Greece and Cyprus. Food Chemistry. 2009, 116: 452-461.

Karakashov B., Grigorakis S., Loupassaki S., Mourtzinos I. and Makris D.P. Optimisation of organic solvent-free polyphenol extraction from Hypericum triquetrifolium Turra using Box–Behnken experimental design and kinetics. International Journal of Industrial Chemistry. 2015, 6: 85-92.

Makris D. P., Passalidi V., Kallithraka S. and Mourtzinos I. Optimisation of Polyphenol Extraction from Red Grape Pomace Using Aqueous Glycerol/Tartaric Acid Mixtures and Response Surface Methodology. Preparative Biochemistry and Biotechnology. 2016, 46: 176-182.

Kyriakidou K., Mourtzinos I., Biliaderis C.G. and Makris D.P. Optimization of a Green Extraction/Inclusion Complex Formation Process to Recover Antioxidant Polyphenols from Oak Acorn Husks (Quercus Robur) Using Aqueous 2-Hydroxypropyl-b-Cyclodextrin/Glycerol Mixtures. Environments. 2016, 3, 1-11.

Mourtzinos I., Anastasopoulou E., Petrou A., Grigorakis S., Makris D. P. and Biliaderis C. G., Optimization of a green extraction method for the recovery of polyphenols from olive leaf using cyclodextrins and glycerin as co-solvents. Journal of Food Science and Technology. 2016, 53: 3939-3947.

Diamanti A.C., Igoumenidis P. E., Mourtzinos I*., Yannakopoulou K. and Karathanos V. T. Green extraction of polyphenols from whole pomegranate fruit using cyclodextrins. Food Chemistry. 2017, 214, 61-66.

Korompokis K., Igoumenidis, P. E., Mourtzinos I*. and Karathanos V. T. Green extraction and simultaneous inclusion complex formation of Sideritis scardica polyphenols. International Food Research Journal. 2017, 24: 1233-1238.

Mourtzinos I., Menexis N., Iakovidis D., Makris D. P. and Goula A. A green extraction process to recover polyphenols from byproducts of hemp oil processing. Recycling. 2018, 3: 1–15.

Mourtzinos I., Prodromidis P., Grigorakis S., Makris D. P., Biliaderis C. G. and Moschakis T. Natural food colorants derived from onion wastes: Application in a yoghurt product. Electrophoresis. 2018, 39: 1975-1983.

Karageorgou I., Grigorakis S., Lalas S., Mourtzinos I. and Makris, D.P. Incorporation of 2-hydroxypropyl β-cyclodextrin in a biomolecule-based low-transition temperature mixture (LTTM) boosts efficiency of polyphenol extraction from Moringa oleifera Lam leaves. Journal of Applied Research on Medicinal and Aromatic Plants. 2018, 9: 62–69.

Vasilaki A., Hatzikamari M., Stagkos-Georgiadis A., Goula A. and Mourtzinos I*. A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage. Food Chemistry. 2019, 298: 125080.

Graikini D., Papachristoforou A. and Mourtzinos I. Comparison of qualitative characteristics of propolis extracts using different purification methods. Journal of Apicultural Research. 2019, 58: 792-799.

Papachristoforou A., Koutouvela E., Menexes G., Gardikis K. and Mourtzinos I*. Photometric Analysis of Propolis from the Island of Samothraki, Greece. The Discovery of Red Propolis. Chemistry and Biodiversity. 2019, 16: e1900146.

Kaderides K., Mourtzinos I. and Goula A. Stability of pomegranate peel polyphenols encapsulated in orange juice industry by-product and their incorporation in cookies. Food Chemistry. 2020, 125849.

Loukri A., Tsitlakidou P., Goula A., Assimopoulou A.N., Kontogiannopoulos K.N., Mourtzinos I*. Green Extracts from Coffee Pulp and Their Application in the Development of Innovative Brews. Applied Sciences. 2020, 10:1-13, 6982.

Christofi M., Mourtzinos I., Lazaridou A., Drogoudi P., Tsitlakidou P., Biliaderis C.G., Manganaris G. A. Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit. Journal of Texture Studies. 2021, 52: 228–239.

Kalaitsidis K., Sidiropoulou E., Tsiftsoglou O., Mourtzinos I., Moschakis T., Basdagianni Z., Vasilopoulos S., Chatzigavriel S., Lazari D., Giannenas I. Effects of cornus and its mixture with oregano and thyme essential oils on dairy sheep performance and milk, yoghurt and cheese quality under heat stress. Animals. 2021, 11(4), 1063.

Stagkos-Georgiadis A., Masoura M., Hatzikamari M., Mourtzinos I*., Gkatzionis, K. Synergistic antifungal activity and substitution of sorbate with cyclodextrin-based aqueous extracts of propolis bioactives. Journal of Food Processing and Preservation. 2021, 45(2), e15145.

Spanidi E., Karapetsas A., Voulgaridou G.-P., Letsiou, S., Aligiannis, N., Tsochantaridis, I., Kynigopoulos, S., Lambropoulou, M., Mourtzinos I., Pappa A., Gardikis K. A new controlled release system for propolis polyphenols and its biochemical activity for skin applications. Plants. 2021, 10(2), pp. 1–27, 420.

Christofi M., Mauromoustakos A., Mourtzinos I., Lazaridou A., Drogoudi P., Theodoulidis S., Biliaderis C.G., Manganaris G.A. The effect of genotype and storage on compositional, sensorial and textural attributes of canned fruit from commercially important non-melting peach cultivars. Journal of Food Composition and Analysis. 2021, 103, 1004080.

Christaki S., Moschakis T., Kyriakoudi A., Biliaderis C. G., Mourtzinos I*. Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese. Trends in Food Science & Technology. 2021, 116, 264-278.

Kaderides K., Kyriakoudi A., Mourtzinos I., Goula A.M. Potential of pomegranate peel extract as a natural additive in foods. Trends in Food Science & Technology. 2021, 115, 380-390.

Tziolas N., Ordoudi S.A., Tavlaridis A., Karyotis K., Zalidis G., Mourtzinos I*. Rapid assessment of anthocyanins content of onion waste through visible‐near‐short‐wave and mid‐infrared spectroscopy combined with machine learning techniques. Sustainability (Switzerland). 2021, 13(12), 6588.

Kyriakoudi A., Spanidi E., Mourtzinos I., Gardikis K. Innovative delivery systems loaded with plant bioactive ingredients: Formulation approaches and applications. Plants. 2021, 10(6), 1238.

Kyriakidou A., Makris D.P., Lazaridou A., Biliaderis C.G., Mourtzinos I*. Physical properties of Chitosan films containing pomegranate peel extracts obtained by deep eutectic solvents. Foods. 2021, 10(6), 1262.

Charisis S., Ntanasi E., Yannakoulia M., Anastasiou C.A, Kosmidis M.H., Dardiotis E., Gargalionis A.N., Patas K., Chatzipanagiotou S., Mourtzinos I., Tzima K., Hadjigeorgiou G. Sakka P., Kapogiannis D., Scarmeas N. Diet Inflammatory index and dementia incidence. A population-based study. Neurology. 2021, 97 (24), 2381-2391.

Vasilaki A., Panagiotopoulou E., Koupantsis T., Katsanidis E., Mourtzinos I*. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization. Critical Reviews in Food Science and Nutrition. 2021.

Solomakou N., Loukri A., Tsafrakidou P., Michaelidou A. M., Mourtzinos I., and Goula A. M. Recovery of phenolic compounds from spent coffee grounds through optimized extraction processes. Sustainable Chemistry and Pharmacy. 2022, 25, 100592.

Tsitlakidou P., Papachristoforou A., Tasopoulos N., Matzara A., Hatzikamari M., Karamanoli K., Mourtzinos I*. Sensory analysis, volatile profiles and antimicrobial properties of Origanum vulgare L. essential oils. Flavour and Fragrance Journal. 2022, 37(1),43–51.

Rizou E., Kalogiouri N., Bisba M. Papadimitriou A., Kyrila G. Lazou A., Andreadis S. Hatzikamari M., Mourtzinos I. and Touraki M. Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed. European Food Research and Technology. 2022, 248, 727–739.

Kalogiouri N.P., Manousi N., Mourtzinos I., Rosenberg E., Zachariadis G.A. A Rapid GC-FID Method for the Determination of Fatty Acids in Walnut Oils and Their Use as Markers in Authenticity Studies. Food Analytical Methods. 2022. 15(3), 761–771.

Kalogiouri N.P., Manousi N., Mourtzinos I., Zachariadis G.A. Multielemental Inductively Coupled Plasma – Optical Emission Spectrometric (ICP-OES) Method for the Determination of Nutrient and Toxic Elements in Wild Mushrooms Coupled to Unsupervised and Supervised Chemometric Tools for Their Classification by Species. Analytical Letters. 2022. 55(13), 2108-2123.

Kalogiouri N.P., Manousi N., Paraskevopoulou A., Mourtzinos I., Zachariadis G.A., Rosenberg E. Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry as a Powerful Analytical Tool for the Discrimination of Truffle Species According to Their Volatiles. Frontiers in Nutrition. 2022. 9, 856250.

Prodromidis P., Mourtzinos I., Biliaderis C.G, Moschakis T. Stability of natural food colorants derived from onion leaf wastes. Food Chemistry. 2022. 386, 132750.

Balomenos V., Bounou L., Charisis S., Stamelou M., Ntanasi E., Georgiadi K., Mourtzinos I., Tzima K., Anastasiou C.A., Xiromerisiou G., Maraki M., Yannakoulia M., Kosmidis M.H., Dardiotis E., Hadjigeorgiou G., Sakka P., Stefanis L., Scarmeas N. Dietary Inflammatory Index score and prodromal Parkinson’s disease incidence: The HELIAD study. The Journal of Nutritional Biochemistry.2022. 105, 108994.

Christaki S., Moschaki T., Hatzikamari M., Mourtzinos I*. Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese. Food Control. 2022, 141, 109190.

Loukri A., Sarafera C., Goula A.M., Gardikis K., Mourtzinos I*. Green extraction of caffeine from coffee pulp using a deep eutectic solvent (DES). Applied Food Research. 2022. 2, 100176.

Kalogiouri, N.P., Palaiologou, E., Papadakis, E.N., Makris D.P., Biliaderis C.G., Mourtzinos I. Insights on the impact of deep eutectic solvents on the composition of the extracts from lemon (Citrus limon L.) peels analyzed by a novel RP-LC–QTOF-MS/MS method. European Food Research and Technology. 2022.

Loukri A., Christaki S., Kalogiouri N.P., Menkissoglu-Spiroudi U., Mourtzinos I*. Anthocyanin-rich extracts from Cornelian cherry pomace as a natural food colorant: a spectroscopic and LC-QTOF-MS study. European Food Research and Technology. 2022.

Rountou, E., Taplidis, K., Georgakoudis, G., Georgiou D., Kyriakoudi A., Mourtzinos I., Kalogianni E. P., Giotis C., Ritzoulis C. Emulsifiers from Yellow Split Peas. Food Biophysics. 2022.

Tzima K., Makris D. P. Nikiforidis C. V. and Mourtzinos I*. Potential use of Rosemary, Propolis and Thyme as Natural Food Preservatives. Journal of Nutrition and Health. 2015, 1:1- 6.

Papoti V. T., Mourtzinos I. and Adamidis T., Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake. Journal of Nutrition and Health. 2016, 2: 2.

Frangopoulos T., Andreopoulos D., Tsitlakidou P., Mourtzinos I., Biliaderis C.G., Katsanidis E. Development of low fat: Low salt processed meat products. Journal on Processing and Energy in Agriculture, 2020. 24(3-4):89-94.

Theocharidou A., Mourtzinos I., Ritzoulis C. The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements – A review. Food Hydrocolloids for Health, 2022, 2, 100053.

Loukri A., Sarafera C., Goula A.M., Gardikis K., Mourtzinos I*. Green extraction of caffeine from coffee pulp using a deep eutectic solvent (DES). Applied Food Research. 2022. 2, 100176

Kanelaki, A., Zampouni, K., Mourtzinos, I., & Katsanidis, E. Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract. Gels. 2022. 8(10), 660.

Kyriakoudi, A., Tsiouras, A., & Mourtzinos, I.* Extraction of Lycopene from Tomato Using Hydrophobic Natural Deep Eutectic Solvents Based on Terpenes and Fatty Acids. Foods. 2022. 11(17), 2645.

Rountou, E., Taplidis, K., Georgakoudis, G., Georgiou D., Kyriakoudi A., Mourtzinos I., Kalogianni E. P., Giotis C., Ritzoulis C. Emulsifiers from Yellow Split Peas. Food Biophysics. 2023. 18(1), 23–31.

Dokou, S., Vasilopoulou, K., Bonos, E., Grigoriadou, K., Savvidou, S., Stefanakis, M. K., Christaki, S., Kyriakoudi, A., Mourtzinos, I., Tzora, A., Giannenas, I., & Skoufos, I. Effects of dietary supplementation with phytobiotic encapsulated plant extracts on broilers’ performance parameters, welfare traits and meat characteristics. Annals of Animal Science. 2023. 0(0).

Alvanou, M. V., Kyriakoudi, A., Makri, V., Lattos, A., Feidantsis, K., Papadopoulos, D. K., Georgoulis, I., Apostolidis, A. P., Michaelidis, B., Mourtzinos, I., Asimaki, A., Karapanagiotidis, I. T., & Giantsis, I. A. Effects of dietary substitution of fishmeal by black soldier fly (Hermetia illucens) meal on growth performance, whole-body chemical composition, and fatty acid profile of Pontastacus leptodactylus juveniles. Frontiers in Physiology. 2023. 14, 1156394.

Tsitlakidou, P., Tasopoulos, N., Chatzopoulou, P., & Mourtzinos, I.* Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry. Journal of the Science of Food and Agriculture. 2023. 103(14), 6727–6751

Kyriakoudi, A., Misirli, K., Mourtzinos, I.*, & Nenadis, N. Recovery of Bound Phenolic Compounds from Rice Hulls via Microwave-Assisted Alkaline Hydrolysis. Sustainability. 2023. 15(10), 8425. 

Christaki, S., Kelesidou, R., Pargana, V., Tzimopoulou, E., Hatzikamari, M., & Mourtzinos, I.* Inclusion Complexes of β-Cyclodextrin with Salvia officinalis Bioactive Compounds and Their Antibacterial Activities. Plants. 2023. 12(13), 2518.

Bozinou, E., Palaiogiannis, D., Mourtzinos, I., Chatzilazarou, A., Gkatzionis, C., & Makris, D. P. The use of tailor‐made acidic deep eutectic solvents for preparation of quercetin‐enriched extracts from onion solid wastes. Environmental Quality Management. 2023. 33(1), pp. 147–155.

Alexandri, M., Christaki, S., Gkatzionis, K., Mourtzinos, I., & Tsouko, E. Residual biomass from major aromatic and medicinal flora of the Mediterranean: Challenges towards sustainable integration into food systems within the circular bioeconomy. Trends in Food Science & Technology. 2023. 139, 104123.

Christaki, S., Spanidi, E., Panagiotidou, E., Athanasopoulou, S., Kyriakoudi, A., Mourtzinos, I., & Gardikis, K. Cyclodextrins for the Delivery of Bioactive Compounds from Natural Sources: Medicinal, Food and Cosmetics Applications. Pharmaceuticals. 2023. 16(9), 1274.

Giannoutsos, K., Zalidis, A. P., Koukoumaki, D. I., Menexes, G., Mourtzinos, I., Sarris, D., & Gkatzionis, K. Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties. Food Chemistry Advances. 2023. 2, 100194.

Solomakou, N., Drosaki, A.M., Kaderides, K., Mourtzinos, I., Goula, A.M. Valorization of Peach By-Products: Utilizing Them as Valuable Resources in a Circular Economy Model. Sustainability (Switzerland), 2024, 16(3), 1289.

Chezanoglou, E., Mourtzinos, I., Goula, A.M. Sweet cherry and its by-products as sources of valuable phenolic compounds. Trends in Food Science and Technology, 2024, 145, 104367.

Solomakou, N., Kalfa, E., Kyriakoudi, A., Kaderides, K., Mourtzinos, I., Goula, A.M. An approach for the valorization of pomegranate by-products using ultrasound and enzymatic methods. Sustainable Chemistry for the Environment, 2024, 5, 100060.

Sulejmanović, M., Milić, N., Mourtzinos, I., Nastic, N., Kyriakoudi, A., Drljača, J., Vidović, S. Ultrasound-assisted and subcritical water extraction techniques for maximal recovery of phenolic compounds from raw ginger herbal dust toward in vitro biological activity investigation. Food Chemistry, 2024, 437, 137774.

Kyriakoudi, A., Radojčić Redovniković, I., Vidović, S., Radosevisc, K., Andreou, T., Mourtzinos, I., Cvjetko Bubalo, M. Coupling deep eutectic solvents with innovative extraction techniques towards plant derived bioactive compositions. RSC Sustainability, 2024, 2(6), pp. 1675–1691

Loukri, A., Kyriakoudi, A., Oliinychenko, Y., Stratakos, A. Ch., Lazaridou, A., Mourtzinos, I. Preparation and characterization of chitosan-citric acid edible films loaded with Cornelian cherry pomace extract as active packaging materials. Food Hydrocolloids, 2024, 150, 109687.

Kyriakoudi, A., Klimantakis, K., Kalaitzis, P., Biliaderis, C.G., Mourtzinos, I. Enrichment of sunflower oil with tomato carotenoids and its encapsulation in Ca-alginate beads: Preparation, characterization and chemical stability upon in vitro digestion. Food Hydrocolloids, 2024, 151, 109855.

Anagnostopoulou, C., Papachristou, I., Kontogiannopoulos, K.N., Mourtzinos, I., Kougias, P.G. Optimization of microalgae cultivation in food industry wastewater using microplates. Sustainable Chemistry and Pharmacy, 2024, 39, 101510.

Ben Aoun, R., Trabelsi, N., Abdallah, M., Mourtzinos, I., Mhamdi, R. Towards a greener future: Exploring the challenges of extraction of chitin and chitosan as bioactive polysaccharides. Materials Today Communications, 2024, 39, 108761.

Anagnostopoulou, C., Papachristou, I., Kyriakoudi, A., Kontogiannopoulos, K. N.,  Mourtzinos, I., Kougias, P.G. Development of alginate beads loaded with bioactive ingredients from Chlorella vulgaris cultivated in food industry wastewaters. Algal Research, 2024, 80, 103530.

Kyriakoudi, A., Kalfa, E., Zymvrakaki, E., Kalogiouri, N., Mourtzinos, I. Recovery of Ellagic Acid from Pomegranate Peels with the Aid of Ultrasound-Assisted Alkaline Hydrolysis. Molecules, 2024, 29(11), 2424

Koukoumaki, D.I., Papanikolaou, S., Ioannou, Z., Mourtzinos, I., Sarris, D. Single-Cell Protein and Ethanol Production of a Newly Isolated Kluyveromyces marxianus Strain through Cheese Whey Valorization. Foods, 2024, 13(12), 1892.

Kyriakoudi, A., Mourtzinos, I., Tyśkiewicz, K., Milovanovic, S. An Eco-Friendly Supercritical CO₂ Recovery of Value-Added Extracts from Olea europaea Leaves. Foods, 2024, 13(12), 1836.

Mitsikaris, P.D., Kostas, S., Mourtzinos, I., Menkissoglu-Spiroudi, U., Papadopoulos, A., Kalogiouri, N.P.  Investigation of Rosa species by an optimized LC-QTOF-MS/MS method using targeted and non-targeted screening strategies combined with multivariate chemometrics. Phytochemical Analysis, 2024, 35(5), pp. 1100–1111.

Theocharidou, A., Lousinian, S., Tsagkaris, A., Mourtzinos, I., Ritzoulis, C. Interactions between xanthan gum and phenolic acids. International Journal of Biological Macromolecules, 2024, 273, 133175

Tsitlakidou, P., Kamplioni, D., Kyriakoudi, A., Biliaderis, C.G., Mourtzinos, I. Antioxidant-Enhanced Alginate Beads for Stabilizing Rapeseed Oil: Utilizing Extracts from Post-Distillation Waste Residues of Rosemary. Foods, 2024, 13(13), 2142.

Kyriakoudi, A., Loukri, A., Christaki, S., Oliinychenko, Y., Stratakos, A.C., Mourtzinos, I. Impact of Cold Atmospheric Plasma Pretreatment on the Recovery of Phenolic Antioxidants from Spent Coffee Grounds. Food Analytical Methods, 2024, 17(10), pp. 1484–1496

Loukri, A., Kissas, T., Kyriakoudi, A., … Stratakos, A.C., Mourtzinos, I. Coupling of cold atmospheric plasma treatment with ultrasound-assisted extraction for enhanced recovery of bioactive compounds from cornelian cherry pomace. Food Chemistry, 2024, 455, 139989.

Karadimou, C., Petsa, E., Ouroumi, N.A., Papadakis E. N., Kontoudakis N, Theocharis S, Mourtzinos I., Menkissoglu-Spiroudi U, Kalogiouri, N.P., Koundouras, S. Exploration of the anthocyanin and proanthocyanidin profile of Greek red grape skins belonging to Vradiano, Limnio, and Kotsifali cultivars, analyzed by a novel LC-QTOF-MS/MS method. Phytochemical Analysis, 2024, 35(8), pp. 1781–1793.

Christaki, S., Sulejmanović, M., Simić, S., Kyriakoudi, A., Mourtzinos, I., Vidović, S. Supercritical CO₂ and subcritical water extraction of Curcuma longa bioactive compounds. Microchemical Journal, 2024, 207, 112101.

Gerakari, M.; Kyriakoudi, A.; Nokas, D.; Mourtzinos, I.; Chronopoulou, E.G.; Tani, E.; Avdikos, I. Evaluation of the Potential Use of Wild Relatives of Tomato (Solanum pennellii) to Improve Yield and Fruit Quality Under Low-Input and High-Salinity Cultivation Conditions. Agronomy, 2024, 14(12), 3042.

Košťálová, Z., Manavaki, M., Christaki, S., Papadakis, E.-N., Mourtzinos, I. Structure Investigation of Polysaccharides Extracted from Spent Coffee Grounds Using an Eco-Friendly Technique. Processes, 2024, 12(12), 2869.

Solomakou, N., Drosaki, A.M., Christaki, S., Kaderides, K., Mourtzinos, I., Goula, A.M. Valorization of peach (Prunus persica L.) peels and seeds using ultrasound and enzymatic methods. Chemical Engineering and Processing – Process Intensification, 2024, 206, 110072.

Drosaki, A.M., Solomakou, N., Kyriakoudi, A., Mourtzinos, I., Goula, A.M. Green Ultrasound-Assisted Extraction of Carotenoids from Peach Wastes Using Vegetable Oils. Waste and Biomass Valorization, 2025,

Žitek Makoter, T., Postružnik, V., Kyriakoudi, A., Pantazi P., Kalogiouri, N., Mourtzinos, I., Knez, Z., Marevci, M. K. Comparison of conventional and supercritical isolation methods from bee pollen and their effects on the concentrations of bioactive compounds. Journal of Supercritical Fluids, 2025, 222, 106599.

CHAPTERS
Tsimidou M. Z., Ordoudi S.A., Nenadis N. and Mourtzinos I. Food Fraud, 2015. In Encyclopedia of Food and Health, (Eds: Caballero, B. & Finglas, P. & Toldrá, F.), 1st edition (vol. 3), Oxford: Academic Press – Elsevier, p. 35-42.

Mourtzinos I. and Biliaderis C.G., Principles and Applications of Encapsulation Technologies to Food Materials, 2017. In Thermal and Nonthermal Encapsulation Methods, (Ed: Krokida M. K.), Taylor & Francis Group, CRC Press, p. 1–37.

Goula A.M. and Mourtzinos I. 2018. Polyphenols in agricultural by-products and food waste. In Polyphenols in Plants (Ed.: Watson R.R.), Academic Press, New York, USA, pp. 23–44.