Publications

  1. Kalogria, E., Varvaresou, A., Papageorgiou, S., Protpapa, E., Tsaknis, I., Matikas, A. and Panderi.E. (2014). Re-Column Derivatization HPLC Procedure for the Quantitation of Aluminium Chlorohydrate in Antiperspirant Creams Using Quercetin as Chromogenic Reagent,  Chromatographia, 77, 1275-1281.
  2. Κokotis,Α.,Tsaknis, J. and Protopapa, E.(2014).Climate change and Mosquitoes, Journal of Clinical Pharmacology and Pharmacokinetics, 32, 65-72, Pharmakon Press.
  3. E. Katsoyannos, O. Gortzi, Ar. Chatzilazarou, V. Athanasiadis, J. Tsaknis, and S. Lalas. (2012). Evaluation of the suitability of low hazard surfactants for the separation of phenols and carotenoids from red-flesh orange juice and olive mill waste water using cloud point extraction, Journal of Separation Science,35, 2665-2670.
  4. Lalas, S., Gortzi, Ο.,Athanasiadis, V., Tsaknis, J. and Chinou, I. (2012). Determination of Antimicrobial Activity and Resistance to Oxidation of Moringaperegrina Seed Oil, Molecules, 17, 2330-2334.
  5. Lalas, S., Athanasiadis, V., Gortzi, O., Bounitsi, M., Giovanoudis, I., Tsaknis, J. and Bogiatzis F. (2011). Enrichment of table olives with phenolic compounds from olive leaves, Food Chemistry, 127, 1521-1525.
  6. Chatzilazarou, A., Katsoyannos, E., Gortzi, O., Lalas, S., Paraskevopoulos, Y., Dourtoglou, E., and Tsaknis, J (2010). Removal of polyphenols from wine wastes using cloud point extraction, Journal of the Air & Waste Management Association, 60, 454-459.
  7. Liolios, C.C., Gortzi, O., Lalas, S., Tsaknis, J. and Chinou, I. (2009). Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanumdictamnus L. and in vitro antimicrobial activity, Food Chemistry, 112, 77-83.
  8. Gortzi, O., Lalas, S., Chinou, I. and Tsaknis, J. (2008).Reevaluation of bioactivity and antioxidant activity of Myrtuscommunis extract before and after encapsulation in liposomes, European Food Research andTechnology, 226 (3), 583-590.
  9. Gortzi, O., Lalas, S., Tsaknis, J. and Chinou, I. (2007). Enhanced bioactivity of Citruslimon (Lemon Greek cultivar)extracts, essential oil and isolated compounds before and after encapsulation in liposomes., Planta Medica, 73 (9). DOI: 10.1055/s-2007-986965.
  10. 10.Lalas,S., Gortzi,Ο.,Tsaknis, J. and Sflomos, K. (2007).Irradiation effect on oxidative condition and tocopherol content of vegetable oils, International Journal of Molecular Sciences, 8, 533-540.
  11. 11.Gortzi,Ο., Lalas,S., Tsaknis, J. and Chinou, I. (2007).Evaluation of the antimicrobial and antioxidant activities of Origanumdictamnus extracts before and after encapsulation in liposomes, Molecules, 12, 932-945.
  12. Triantafyllou, A., Chaviaras, N., Sergentanis, T.N., Protopapa, E. and Tsaknis, J. (2007). Chios mastic gum modulates serum biochemical parameters in a human population, Journal of Ethnopharmacology111 (1), 43-49.
  13. Lalas,S., Aggelousis, G., Gortzi,Ο.,Dourtoglou, V. and T saknis, J. (2007). Protection of traditional Greek products using a plant extract, Italian Journal of Food Science, 19 (3), 1-8.
  14. Gortzi, O., Lalas, S., Chinou, I. and Tsaknis, J. (2006). Re-evaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes, Journal of Food Protection, 69 (12), 2998-3005.
  15. Lalas S., Gortzi, O. and Tsaknis J. (2006).Frying stability of Morin gastenopetala seed oil, Plant Foods for Human Nutrition, 61(2), 99-108.
  16. Chatzilazarou A., Gortzi O., Lalas S., Zoidis E. and Tsaknis J. (2006). Physicochemical changes of olive oil and selected vegetable oils during frying.  Journal of Food Lipids, 13 (1), 27-35. Blackwell Publishing presented this article as best on Food Lipids for the year 2006.
  17. Tsaknis, J. and Lalas, S. (2005). Extraction and Identification of Natural Antioxidant from Sideritiseuboea (Mountain Tea), Journal of Agricultural and Food Chemistry, 53, 6375-6381.
  18. Gerolimatou, C., Batrinou, A., Tsaknis, J. and Spiliotis, V. (2004). Comparison of the Impedance Splitting Method to the Agar Dilution Method for the Estimation of the Antimicrobial Activity of Food Preservatives, Journal of Rapid Methods and Automation in Microbiology, 12, 259-267.
  19. Lalas, S., Tsaknis, J. and Sflomos, K. (2003). Characterisation of Moringastenopetala seed oil variety “Marigat ”from Iceland Kokwa, European Journal of Lipid Sciences and Technology105 (1), 23-31.
  20. Aligiannis, N., Mitaku, S., Tsitsa-Tsardis, E., Harvala, C., Tsaknis, I., Lalas, S., and Haroutounian, S. (2003).Methanolic Extract of Verbascumm acruum as a Source of natural Preservatives against Oxidative Rancidity, Journal of Agricultural and Food Chemistry, 51, 7308-7312.
  21. Lalas, S. and Tsaknis, J. (2002). Extraction and identification of natural antioxidant from the seeds of Moringaoleifera tree variety of Malawi, Journal of the American Oil Chemists' Society.79 (7), 677-683.
  22. Tsaknis, J. and Lalas, S. (2002). Stability during frying of Moringaoleifera seed oil variety "Periyakulam 1", Journal of Food Composition and Analysis, 15 (1), 79-101.
  23. Lalas, S. andTsaknis, J. (2002).Characterisation of Moringaoleiferaseed oil variety "Periyakulam 1", Journal of Food Composition and Analysis, 15 (1), 65-77.
  24. 24.Tsaknis, J., Lalas, S. and Protopapa, E. (2002) Effectiveness of the Antioxidants BHA and BHT in Selected Vegetable Oils During Intermittent Heating, Grasas Y Aceites, 53 (3), 199 - 205.
  25. Protopapa, E.E., Heliou,A., Tsigonia, A., Kefala,A., Triantafyllou, A. and Tsaknis, J. (2001). The antiphlogistic action of the Chios essential oil: Treatment of skin irritations resulting from hair epilation and peeling with lotions containing mastic essential oil, EpitheorisisKlinikesFarmakologias and Farma kokinetikis, International Edition, 16, 203-205.
  26. Protopapa, E.E., Spiliotis, B., Kefala,A., Triantafyllou, A. and Tsaknis, J. (2001).The antibacterial and the antifungal action of the Chios mastic essential oil, EpitheorisisKlinikesFarmakologias and Farmakokinetikis, International Edition, 16, 199-201.
  27. Tsaknis, J., Lalas, S. and Evmorfopoulos E. (1999). Determination of Malondialdehyde (MDA) in Traditional Fish Products by HPLC, Analyst, 124, 843-845.
  28. Tsaknis, J., Lalas, S., Gergis, V., Dourtoglou, V. and Spiliotis, V. (1999). Characterization of MoringaoleiferaVariety Mbololo Seed Oil of Kenya, Journal of Agricultural and Food Chemistry, 47, 4495-4499.
  29. 29.Tsaknis, J., Spiliotis, V., Lalas, S., Gergis, V. and Dourtoglou, V. (1999). Quality changes of MoringaOleifera, variety Mbololo of Kenya seed oil during frying, Grasasy Aceites, 50 Fasc. (1), 37-48.
  30. 30.Tsaknis, J., Hole, M., Smith, G., Lalas, S., and Tychopoylos, B. (1998). An HPLC Rapid Method of Determining malondialdehyde (MDA) for Evaluation of Rancidity in Edible Oils, Analyst, 123, 325-327.
  31. Tsaknis, J. (1998). Characterisation of Moringaperegrina Arabia seed oil, Grasasy Aceites, 49 (2),170-176.
  32. Tsaknis, J., Lalas, S., Gergis, V. and Spiliotis, V. (1998). A  Total Characterisation of Moringaoleifera Malawi seed oil, La RivistaItalianaSostanze Grasse, 75(1), 21-27.
  33. Tsaknis, J., Lalas, S., Gergis, V., Dourtoglou, V. and Spiliotis, V. (1998). Quality changes of Moringaoleifera, variety of Blantyre seed oil during frying, La RivistaItalianaSostanze Grasse.75(4), 181- 190.
  34. Lazos, E., Tsaknis, J., and Lalas, S. (1998). Characterisation and composition of tomato seed oil, GrasasAceites, 49 Fasc. 5-6, 440-445.
  35. 35.Dementzos, C., Katerinopoulos, H., Kouvarakis, A., Stratigakis, N., Loukis, A., Ekonomakis, C., Spiliotis, V. and Tsaknis, J. (1997).Composition and antimicrobial activity of the essential oil of Cistus creticus subsp. Eriocephalus, Planta Medica, 63, 1-3.
  36. Tsaknis, J., Lalas, S. and Lazos, E. (1997). Characterisation of crude and purified pumpkin seed oil, GrasasyAceites,  48(Fasc.5), 267-272.
  37. Lazos, E., Tsaknis, J., and Bante, M. (1995). Changes in pumpkin seed oil during heating, Grasasy Aceites, 46 Fasc.  4-5, 233-239.

There are more than 670 citations of the above publications. TheH- index (Scopus) είναι 11.

Work presentation in conferences

  1. . O. Gortzi, V. Athanasiadis, S.  Lalas, I. Chinou and John Tsaknis (2014).Study of antioxidant and antimicrobial activity of Chios mastic gum fractions (neutral, acidic) before and after encapsulation in liposomes. 187th OMICS Group Conference - 3rd International Conference and Exhibition on Food Processing & Technology, Las Vegas, USA (July 21-23).
  2. Physicochemical characterization of liposomes encapsulating total fraction of Chios mastic gum. (2014) .O. Gortzi, V.  Athanasiadis, S.  Lalas, J.  T saknis. 187th OMICS Group Conference - 3rd International Conference and Exhibition on Food Processing & Technology, Las Vegas, USA (July 21-23). It received the distinction of the best work of the conference. http://omicsgroup.com/conferences/past-conference-reports/food-technology-2014-past/index.php
  3. O. Gortzi, V. Athanasiadis, S.Lalas, J. Tsaknis (2013). Preparation and characterization of Chios mastic gum fractions before and after encapsulation in liposomes by three different methods. 6th International Symposium on Recent Advances in Food Analysis, RAFA 2013, Prague, Czech Republic.(4-8 November).
  4. H. Damianakos, K. Graikou, J. TsaknisandI. Chinou (2013).Headspace Solid Phase Microextraction procedure and chemical analysis of mastic gum. TERPNET 2013, 11th International meeting, Biosynthesis, Function and Biotechnology of Isopropenoids in Terrestrial and Marine Organisms (organised by Department of Pharmaceutical Science of Aristotle University of Thessaloniki), Kolymvari, Crete, Greece, June 1-5.
  5. H. Damianakos, K. Graikou, J. Tsaknis, I. Chinou (2013).   “Headspace Solid Phase Microextraction procedure for mastic gum “Green” chemical analysis”. GreekLipidForum, Harokopeio University,   Athens, March 29th
  6. O. Gortzi, V. Athanasiadis, S. Lalas, J.Tsaknis (2013).  “Preparation and characterization of Chios mastic gum fractions before and after encapsulation in liposomes by three different methods”,Greek Lipid Forum, Harokopeio University, Athens, March 29th.
  7. Memberofthe Scientific Committeeofthecongress “Technological developments and teaching applications to the technical vocational education – innovative actions and growth prospects”, A.S.PAI.T.E., 16-17 December 2011, Athens - Greece.
  8. Tsaknis, J. (2010). “Propernutritionfortrappingthefreeradicals”,13οInternational Congressfor CosmetologyandAesthetics (Nicosia, Cyprus 6-7 March).
  9. MemberoftheScientific Committee of the congress “Teachers education of the secondary vocational and technological education in Greece”, A.S.PAI.T.E., 11-12 December 2009, Athens - Greece.
  10. Tsaknis, J. (2008). “Management systems of food safety”, 5thPanellinium Congress of hotel management,under the auspices of the ministry of development, Athens, 22-23 March.
  11. Kitsos, C.P. and Tsaknis, I. (2007): “Risk analyses on dairy products”, International Conference on Statistics and Risk Analysis (ICSMRA), sponsored by the Risk Assessment Committee and the Life Science Assessment Committee of the International Statistical Institute, August 30-31, Lisbon (PORTUGAL).
  12. Gortzi, O., Lalas, S., Tsaknis, J. and Chinou, I. (2007), “Enhanced bioactivity of Citruslimon (Lemon Greek cultivar)extracts, essential oil and isolated compounds before and after encapsulation in liposomes”, International Congress and 55th Annual Meeting of the Society for Medicinal Plant Research (GA 2007). Graz, Austria (2nd-6th September).
  13. Graikou, K., Tsaknis, I., Protopappa, E., and Chinou, I. (2006).Analyses of three Traditional Greek Liquors, 5th International Symposium on Chromatography of Natural Products (ISCNP), June 19-22, 2006, Lublin (POLAND).
  14. Graikou, K., Protopappa, E., Tsaknis, I. and Chinou, I. (2006).“Chemical analyses of the essential oils of Citrus medica from Naxos”, 5th International Symposium on Chromatography of Natural Products (ISCNP), June 19-22, 2006,.Lublin (POLAND).
  15. Gortzi,O.,Chinou,I.,Lalas,S.,Chatzilazarou,A.and Tsaknis, J. (2006). “Isolation of antioxidants from herbs – Origanumdectamnus (wild and cultivated) for use in the food and cosmetics industry”, 2nd Congress of EPEAEK – Archimidis I (innovation and technology development: quantitative and qualitative treatment), Athens, 22-24 November.
  16. Liolios, C., Lalas, S., Protopappa, E., Tsaknis J. and Chinou, I. (2005). “Ethnobotanical review of the Greek endemic plant Origanumdictamnus. Volatile constituents-Biological activities”,Madeira, Spain (1st-4thOctober).
  17. Liolios,C.,Gortzi,O.,Lalas,S.,Tsaknis,J.andChinou, I. (2005).Re-evaluation of bioactivities of various plants (Origanumdictamnus, Thymus and Myrtus species) of Greek origin, before and after encapsulation in liposomes, 53rd Annual Congress of GA, Florence, Italy (21st-25th August).
  18. Melliou, E., Gortzi, O., Protopappa, E., Tsaknis, J andChinou, I. (2005). “Re-evaluation of bioactivities of Royal Jelly before and after encapsulation in liposomes”, Madeira, Spain, (10th October)
  19. Tsaknis J., XatzilazarouΑ., GortziO., ZoidisΕ., Lalas S., and Bratakos M. (2005). Quality changes of olive oil and other selected vegetable oils during frying, Traditional Mediterranean Diet: Past, Present and Future, 2ndInternational Conference, Αthens, 21 -22 April.
  20. Gortzi, O., Chinou, I., Lalas, S. and Tsaknis, J. (2006). “Isolation of antioxidants from herbs [Myrtuscommunis, Origanumdectamnus (wild and cultivated) for use in the food and cosmetics industry”, 2nd Congress of EPEAEK – Archimidis I (innovation and technology development: quantitative and qualitative treatment), Athens, 24-26 November.
  21. Tsaknis, J. and Lalas, S. (2004). “Chemical Hazards An Overview”, International Symposium on Dairy Safety and Hygiene –A Farmto Table Approach for Emerging and Developed Dairy Countries, organised by: (1) Food and Agricultural Organization (FAO), (2) International Dairy Federation (IDF) και (3) World Organization for Animal Health (OIE), Cape town 2 -5 March.
  22. Tsaknis, J., Lalas, S. and Dourtoglou, V. (2003). “Oxidative stability study of Greek traditional salads”, 3rd International Conference of Food Technology. Piraeus- Greece.
  23. Τsaknis J.(2002). “Risk Analysis and Critical Control Points of Cosmetics (HACCP)”, 1st International Symposium of Aesthetics, Athens 24-25 Μay.
  24. Τsaknis J. (2002).Chairman of the steering committee on the Food Safety congress, organized from the Department of Food Technology in Athens. Presentation of a lecture with a title “Implementation a HACCP System in maricultures”.
  25. Τsaknis J., Gergkis V. and  Aggelousis G. (1998). Isolation and identification of natural antioxidants from the mountain tea (Sideritis Euboea) – Μechanism of antioxidant action, 1stPanhellenic Congress of free radicals and oxidation stress, Ioannina 1-3 October.
  26. Gergkis V., Giannovits-Argyriadi, N., Τsaknis J. and Spiliotis, V. (1996). Chemical composition and study of the antimicrobial action of the essential oil of Laurusnobilis- Lauraceae,17thPanhellenic Congress of Chemistry, Patra 1-5 December.

 

John Tsaknis

Professor

 

  • : +30-2105385500

  • DEPARTMENTDepartment of Food Technology.
    Dean of the Faculty of Food Technology and Nutrition
    Technological Educational Institutions (T.E.I.) of Athens.
    Athens
  • COUNTRYGreece