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.
https://www.sciencedirect.com/science/article/abs/pii/S0040402002010025?via%3Dihub

Mourtzinos Ι. and Kiosseoglou V. Protein interactions in comminuted meat gels containing emulsified corn oil. Food Chemistry. 2005, 90: 699-704.
https://www.sciencedirect.com/science/article/abs/pii/S0308814604003838?via%3Dihub

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.
https://www.sciencedirect.com/science/article/abs/pii/S030881460600135X?via%3Dihub

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.
https://pubs.acs.org/doi/10.1021/jf0709698

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.
https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00609.x

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.
https://pubs.acs.org/doi/10.1021/jf801389j

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.
https://www.sciencedirect.com/science/article/abs/pii/S0308814608012260?via%3Dihub

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.
https://www.tandfonline.com/doi/full/10.3109/02652040802586373

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.
https://www.sciencedirect.com/science/article/abs/pii/S0308814609002490?via%3Dihub

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.
https://link.springer.com/article/10.1007/s40090-015-0034-z

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.
https://www.tandfonline.com/doi/full/10.1080/10826068.2015.1015562

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.
https://www.mdpi.com/2076-3298/3/1/3

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.
https://link.springer.com/article/10.1007/s13197-016-2381-y

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.
https://www.sciencedirect.com/science/article/abs/pii/S0308814616310949?via%3Dihub

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.
https://www.proquest.com/docview/1930756322

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.
https://www.mdpi.com/2313-4321/3/2/15

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.
https://analyticalsciencejournals.onlinelibrary.wiley.com/doi/10.1002/elps.201800073

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.
https://www.sciencedirect.com/science/article/abs/pii/S2214786117306009?via%3Dihub

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.
https://www.sciencedirect.com/science/article/abs/pii/S0308814619311847?via%3Dihub

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.
https://www.tandfonline.com/doi/abs/10.1080/00218839.2019.1653813?journalCode=tjar20

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.
https://onlinelibrary.wiley.com/doi/10.1002/cbdv.201900146

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.
https://www.sciencedirect.com/science/article/abs/pii/S0308814619319843?via%3Dihub

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.
https://www.mdpi.com/2076-3417/10/19/6982

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.
https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12577

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.
https://www.mdpi.com/2076-2615/11/4/1063

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.
https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.15145

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.
https://www.mdpi.com/2223-7747/10/2/420

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.
https://www.sciencedirect.com/science/article/abs/pii/S0889157521002805?via%3Dihub

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.
https://www.sciencedirect.com/science/article/abs/pii/S0924224421004751?via%3Dihub

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.
https://www.sciencedirect.com/science/article/abs/pii/S0924224421004246?via%3Dihub

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.
https://www.mdpi.com/2071-1050/13/12/6588

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.
https://www.mdpi.com/2223-7747/10/6/1238

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.
https://www.mdpi.com/2304-8158/10/6/1262

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.
https://n.neurology.org/content/97/24/e2381

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.
https://www.tandfonline.com/doi/abs/10.1080/10408398.2021.1939264?journalCode=bfsn20

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.
https://www.sciencedirect.com/science/article/abs/pii/S2352554121002199?via%3Dihub

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.
https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3680

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.
https://link.springer.com/article/10.1007/s00217-021-03925-5

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.
https://link.springer.com/article/10.1007/s12161-021-02157-3

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.
https://www.frontiersin.org/articles/10.3389/fnut.2022.856250/full

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.
https://www.sciencedirect.com/science/article/abs/pii/S0308814622007129?via%3Dihub

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.
https://www.sciencedirect.com/science/article/abs/pii/S0955286322000651?via%3Dihub

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.
https://www.sciencedirect.com/science/article/abs/pii/S0956713522003838?via%3Dihub

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.
https://www.sciencedirect.com/science/article/pii/S2772502222001366?via%3Dihub

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.
https://link.springer.com/article/10.1007/s00217-022-04099-4

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.
https://link.springer.com/article/10.1007/s00217-022-04099-4

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.
https://link.springer.com/article/10.1007/s11483-022-09757-4

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.
https://repository.afs.edu.gr/handle/6000/432

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.
https://scindeks.ceon.rs/Article.aspx?artid=1821-44872003089F

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.
https://www.sciencedirect.com/science/article/pii/S2667025922000012?via%3Dihub

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.
https://shop.elsevier.com/books/encyclopedia-of-food-and-health/caballero/978-0-12-384947-2

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.
https://books.google.gr/books?hl=el&lr=&id=6DkPEAAAQBAJ&oi=fnd&pg=PA1&dq=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+%26+Francis+Group,+CRC+Press,+p.+1%E2%80%9337.&ots=X-7u4kKoAu&sig=7SjdCtJNoc12IGUGfaJZG1_ijbc&redir_esc=y#v=onepage&q&f=false

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.
https://www.sciencedirect.com/science/article/pii/B9780128137680000025?via%3Dihub

N. Manousi, N. Kalogiouri, A. Ferracane, G.A. Zachariadis, V.F. Samanidou, P.Q. Tranchida, L. Mondello, E. Rosenberg, Solid-phase microextraction Arrow combined with comprehensive two-dimensional gas chromatography–mass spectrometry for the elucidation of the volatile composition of honey samples, Analytical and Bioanalytical Chemistry, 2023, DOI: https://doi.org/10.1007/s00216-023-04513-0

P. Mourouzis, M. Vladitsi, C. Nikolaou, N.P. Kalogiouri, V. Samanidou, K. Tolidis, Monomers Release from Direct and Indirect Resin-Based Restorations after Immersion in Common Beverages, Polymers, 2023, 14, 2, DOI: https://doi.org/10.3390/polym14235158

N.P. Kalogiouri, V.F. Samanidou, Sample preparation in smartphone-based analysis: Current status and challenges, Comprehensive Analytical Chemistry, 2023, DOI: https://10.1016/bs.coac.2023.01.003

N.P. Kalogiouri, N. Ampatzi, A. Kabir, K.G. Furton, V.F. Samanidou, Development of a capsule phase microextraction methodology for the selective determination of coumarin in foodstuff analyzed by HPLC-DAD, Advances in Sample Preparation, 2022, 100026, DOI: https://doi.org/10.1016/j.sampre.2022.100026

P.D. Mitsikaris, L. Kokokiris, A. Pritsa, A.N. Papadopoulos, N.P. Kalogiouri, Investigating the Tocopherol Contents of Walnut Seed Oils Produced in Different European Countries Analyzed by HPLC-UV: A Comparative Study on the Basis of Geographical Origin, Foods, 2022, 11, 22, 3719, DOI: https://doi.org/10.3390/foods11223719

A.S.Tsagkaris, N.P. Kalogiouri, V. Hrbek, J. Hajslova, Spelt authenticity assessment using a rapid and simple Fourier transform infrared spectroscopy (FTIR) method combined to advanced chemometrics, European Food Research and Technology, 2022, DOI: : https://doi.org/10.1007/s00217-022-04128-2

N.N. Kamou, N.P Kalogiouri, T. Panagiota, A. Papadopoulou, K. Karamoni, C. Dendrinou-Samara, U. Menkissoglu-Spiroudi, Impact of Geraniol and Geraniol Nanoemulsions on Botrytis cinerea and Effect of Geraniol on Cucumber Plants’ Metabolic Profile Analyzed by LC-QTOF-MS, Plants, 2022, 11, 19, DOI: https://doi.org/10.3390/plants11192513

P. Mourouzis, M. Vlabitsi, C. Nikolaou, N.P. Kalogiouri, V.F. Samanidou, K. Tolidis, Monomers Release from Direct and Indirect Resin-Based Restorations after Immersion in Common Beverages, Polymers 2022, 14, 23, 5158, DOI: https://doi.org/10.3390/polym14235158

N.P. Kalogiouri, P.D. Mitsikaris, D. Klaoudatos, A.N. Papadopoulos, V.F. Samanidou, Microwave-assisted extraction methodologies for the determination of phenols and tocopherols in pistachio nuts analyzed by HPLC-UV and coupled to chemometrics to guarantee quality and authenticity, Molecules, 2021, 26, 18, DOI: https://doi.org/10.3390/molecules26185433

Ν.P. Kalogiouri, N. Manousi, I. Mοurtzinos, E. Rosenberg, G.A. Zachariadis, 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. DOI: https://doi.org/10.1007/s12161-021-02157-3

N.P. Kalogiouri, A. Kabir, B. Olayanju, K.G. Furton, V.F. Samanidou, Development of highly hydrophobic fabric phase sorptive extraction membranes and exploring their applications for the rapid determination of tocopherols in edible oils analyzed by high pressure liquid chromatography-diode array detection. Journal of Chromatography A, 2022, 1664, 462785, DOI: https://doi.org/10.1016/j.chroma.2021.462785

M. Vladitsi, C. Nikolaou, N.P. Kalogiouri, V.F. Samanidou, Analytical Methods for Nanomaterial Determination in Biological Matrices, Methods and Protocols, 2022, 5, 4, DOI: https://doi.org/10.3390/mps5040061

M.A. Tzani, D.K. Gioftsidou, M.G. Kallitsakis, N.V. Pliatsios, N.P. Kalogiouri, P.A. Angaridis, I.N. Lykakis, M.A. Terzidis, Direct and indirect chemiluminescence: reactions, mechanisms and challenges, Molecules, 2021, 26, 7664, DOI: https://doi.org/10.3390/molecules26247664

N.P. Kalogiouri, E.-N. Papadakis, M.G. Maggalou, G.S. Karaoglanidis, V.F. Samanidou, U. Menkissoglu- Spiroudi, Development of a Microwave-Assisted Extraction Protocol for the Simultaneous Determination of Mycotoxins and Pesticide Residues in Apples by LC-MS/MS. Applied Sciences, 2021, 11(22), 10931, DOI: https://doi.org/https://doi.org/10.3390/app112210931

N.P. Kalogiouri, V.F. Samanidou, A Validated Ultrasound-Assisted Extraction Coupled with SPE-HPLC-DAD for the Determination of Flavonoids in By Products of Plant Origin: An Application Study for the Valorization of the Walnut Septum Membrane. Molecules, 2021, 26, 6418, DOI: https://doi.org/10.3390/molecules26216418

N. Manousi, N.P. Kalogiouri, A. Anthemidis, G.A. Zachariadis, Determination of metals in walnut oils by means of an optimized and validated ICP-AES in conventional and organic farming type walnut samples. Separations, 2021 8, 2021, DOI: https://doi.org/10.3390/separations8100169

A. Tsalbouris, N.P. Kalogiouri, V.F. Samanidou, Recent advances in miniaturized microextraction techniques for the determination of bisphenols in environmental samples – An overview of the last two decades. Current Analytical Chemistry, 2021, 17, 4, 478-494, DOI: https://doi.org/10.2174/1573411016999200930115626

Ν.P. Kalogiouri, N. Manousi, E. Rosenberg, G. Zahariadis, V.F. Samanidou, Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts. Current analytical Chemistry 2021, 17, 4, 495-511, DOI: https://doi.org/10.2174/1573411016999200729111951

Ν. Manousi, O.-E. Plastiras, N.P. Kalogiouri, C.K. Zacharis, G.A. Zachariadis, Metal-organic frameworks in bioanalysis: Extraction of small organic molecules. Separations, 2021, 8, 5, DOI: https://doi.org/10.3390/separations8050060

N.P. Kalogiouri, P.D. Mitsikaris, D. Klaoudatos, A.N. Papadopoulos, V.F. Samanidou, A rapid hplc-uv protocol coupled to chemometric analysis for the determination of the major phenolic constituents and tocopherol content in almonds and the discrimination of the geographical origin. Molecules, 2021, 26, 18, 5433, DOI: https://doi.org/10.3390/molecules26185433

N.P. Kalogiouri, E. Kritikou, I. Martakos, C. Lazarou, M. Pentogennis, N.S. Thomaidis, Characterization of the Phenolic Fingerprint of Kolovi Extra Virgin Olive Oils from Lesvos with Regard to Altitude and Farming System Analyzed by UHPLC-QTOF-MS, Molecules, 2021, 26, 18, 5634, DOI: https://doi.org/10.3390/molecules26185634

N.P. Kalogiouri, V.F. Samanidou, HPLC fingerprints for the characterization of walnuts and the detection of fraudulent incidents. Foods, 2021, 10, 9, 2145, DOI: https://doi.org/10.3390/foods10092145

E. Kritikou, N.P. Kalogiouri, M. Kostakis, D.-C. Kanakis, I. Martakos, C. Lazarou, M. Pentogennis, N.S. Thomaidis, Geographical Characterization of Olive Oils from the North Aegean Region Based on the Analysis of Biophenols with UHPLC-QTOF-MS, Foods, 2021, 10, 9, 2102, DOI: https://doi.org/10.3390/foods10092102

N.P. Kalogiouri, N. Manousi, E. Rosenberg, G.A Zachariadis, A. Paraskevopoulou, V.F. Samanidou, Exploring the volatile metabolome of conventional and organic walnut oils by solid-phase microextraction and analysis by GC- MS combined with chemometrics. Food Chemistry, 2021, 363, 130331, DOI: https://doi.org/10.1016/j.foodchem.2021.130331

N.P. Kalogiouri, L. Kokokiris, S. Doulgeraki, A. Papadopoulos, V.F. Samanidou, Tuna fillets canned in hydrosols: a novel functional food fortified with aromatic herb antioxidants characterized by HPLC-DAD. International Journal of Food Science and Technology, 2021, DOI: https://doi.org/10.1111/ijfs.15034

N.P. Kalogiouri, N. Manousi, G.A. Zachariadis, Determination of the toxic and nutrient element content of almonds, walnuts, hazelnuts and pistachios by ICP‐AES, Separations, 2021, 8(3), 28, DOI: https://doi.org/10.3390/separations8030028

N.P. Kalogiouri, E.-I. Diamantopoulou, V.F. Samanidou, Stir-bar sorptive extraction in analytical toxicology studies, CRC Press, Taylor and Francis Group, Florida, 2021, DOI: https://doi.org/10.1201/9781003128298

N. Manousi, N.P. Kalogiouri, L. Kokokiris, A. Anthemidis, G.A. Zachariadis, Rapid Multielemental Inductively Coupled Plasma–Atomic Emission Spectrometric (ICP-AES) Method for the Assessment of the Quality of Flower Waters. Analytical Letters 2022, 2022, 55(1), 23–131, DOI: https://doi.org/10.1080/00032719.2021.1919135

N.P. Kalogiouri, A. Pritsa, A. Kabir, K.G. Furton, V.F. Samanidou, A green molecular imprinted solid‐phase extraction protocol for bisphenol A monitoring with HPLC‐UV to guarantee the quality and safety of walnuts under different storage conditions. Journal of Separation Science, 2021, DOI: https://doi.org/10.1002/jssc.202001199

A. Tsalbouris, N.P. Kalogiouri, A. Kabir, K.G. Furton, V.F. Samanidou, Bisphenol A migration to alcoholic and non-alcoholic beverages – An improved molecular imprinted solid phase extraction method prior to detection with HPLC-DAD. Microchemical Journal, 2021, 162, 105846, DOI: https://doi.org/10.1016/j.microc.2020.105846

N.P. Kalogiouri, N. Manousi, D. Klaoudatos, T. Spanos, V. Topi, G.A. Zachariadis, Rare Earths as Authenticity Markers for the Discrimination of Greek and Turkish Pistachios Using Elemental Metabolomics and Chemometrics. Foods, 2021, 10, 2, 349, DOI: https://doi.org/10.3390/foods10020349

E. Kritikou, N.P. Kalogiouri, L. Kolyvira, N.S. Thomaidis, Target and Suspect HRMS Metabolomics for the Determination of Functional Ingredients in 13 Varieties of Olive Leaves and Drupes from Greece. Molecules, 2020, 25, 21, 4889, DOI: https://doi.org/10.3390/molecules25214889

N.P. Kalogiouri, A. Tsalbouris, A. Kabir, K.G. Furton, V.F. Samanidou, Synthesis and application of molecularly imprinted polymers using sol–gel matrix imprinting technology for the efficient solid-phase extraction of BPA from water. Microchemical Journal, 2020, 157, 104965, DOI: 10.1016/j.microc.2020.104965

N.P. Kalogiouri, R. Aalizadeh, M.E. Dasenaki, N.S. Thomaidis, Authentication of Greek PDO kalamata table olives: A novel non-target high resolution mass spectrometric approach. Molecules, 2020, 25, 12, DOI: https://doi.org/10.3390/molecules25122919

Ν.P. Kalogiouri, R. Aalizadeh, M.E. Dasenaki, N.S. Thomaidis, Application of High Resolution Mass Spectrometric Methods coupled with chemometric techniques in olive oil authenticity studies – A review. Analytica Chimica Acta, 2020, 1134, 150-173, DOI: https://doi.org/10.1016/j.aca.2020.07.029

N.P. Kalogiouri, Victoria F. Samanidou, Liquid chromatographic methods coupled to chemometrics: a short review to present the key workflow for the investigation of wine phenolic composition as it is affected by environmental factors, Environmental Science and Pollution Research, 2020, 1-25, DOI:https://doi.org/10.1007/s11356-020-09681-5

Natasa P. Kalogiouri, Victoria F. Samanidou, Recent trends in the development of green microextraction techniques for the determination of hazardous compounds in wine. Current Analytical Chemistry, 2020, 15, 7, 788,
DOI: 10.2174/1573411015666190328185337

Ν.P. Kalogiouri, Victoria F. Samanidou, Advances in the optimization of chromatographic conditions for the separation of antioxidants in functional foods. Reviews in Separation Sciences, 2019, 1, 1, 17-33, DOI: https://doi.org/10.17145/rss.19.003

N.P. Kalogiouri, R. Aalizadeh, N.S Thomaidis, Application of an advanced and wide scope non-target screening workflow with LC-ESI-QTOF-MS and chemometrics for the classification of the Greek olive oil varieties. Food Chemistry, 2018, 256, 53-61. DOI: https://doi.org/10.1016/j.foodchem.2018.02.101

N.P. Kalogiouri, R. Aalizadeh, N.S. Thomaidis, Investigating the organic and conventional production type of olive oil with target and suspect screening by LC-QTOF-MS, a novel semi-quantification method using chemical similarity and advanced chemometrics. Analytical and Bioanalytical Chemistry, 2017, 409, 5413-5426, DOI: https://doi.org/10.1007/s00216-017-0395-6

Ν.P. Kalogiouri, N.S. Thomaidis, Screening and High-Throughput Multi-Contaminants Methods, In FOOD AUTHENTICATION: Αnalysis, Regulation & Consumers” by C. A. Georgiou (ed), John Wiley & Sons, West Sussex, UK, 2017, 453-479, DOI: https://10.1002/9781118810224

Ν.P. Kalogiouri, N.A. Alygizakis, R. Aalizadeh, Ν.S. Thomaidis, Olive oil authenticity studies by target and nontarget LC–QTOF-MS combined with advanced chemometric techniques. Analytical and Bioanalytical Chemistry,
2016, 408, 7955-7970, DOI: https://doi.org/10.1007/s00216-016-9891-3

A.N. Anthemidis, E.I. Daftsis, N.P. Kalogiouri, A sequential injection lab-at-valve (SI-LAV) platform for hydride generation atomic absorption spectrometry (HG-AAS): on-line determination of inorganic arsenic. Analytical Methods,
2014, 6, 8, 2745-2750, DOI: https://doi.org/10.1039/C3AY42159G

A.N. Anthemidis, Natasa P. Kalogiouri, Advances in On-Line Hydride Generation Atomic Spectrometric Determination of Arsenic. Analytical Letters, 2013, 11, DOI: https://doi.org/10.1080/00032719.2012.755691