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CURRICULUM VITAE

STAVROS LALAS Ι. Personal data

Present position: Associate Professor. Work address: Department of Food Technology, Technological Educational Institute (T.E.I.) of La-

rissa (Karditsa Annex), GR-43100, Karditsa, Greece E-mail: slalas@teilar.gr, st.lalas@gmail.com

ΙΙ. Education

Doctor of Philosophy. (1998). Quality and stability characterisation of Moringa oleifera seed oil. University of Lincolnshire and Humberside, United Kingdom.

Bachelor in Food Technology. (1995). Department of Food Technology. School of Food Technolo-gy and Nutrition, Τ.Ε.Ι. of Athens, Athens-Greece.

Bachelor in Agricultural Technology. (1995). Department of Agricultural Technology. School of Agricultural Technology, Τ.Ε.Ι. of Western Macedonia, Florina-Greece.

ΙΙΙ. Research activities

1. Development of Moringa oleifera and Moringa stenopetala trees to provide valuable products: coagulant for water/wastewater treatment and vegetable oil (TS3*CT94-0309 DG 12 HSMU for developing countries). Participants: University of Leicester (UK), Kenya Forestry Research In-stitute (Kenya), Federal Research Centre for Nutrition Karlsruhe (Germany), and Department of Food Technology of Τ.Ε.Ι. of Athens (Greece).

2. Study on glucosinoleates. PLATON research program (Greek-French collaboration). Participants: Τ.Ε.Ι. of Athens-Université d’ Orleans.

3. Modification of the detection method of oxidation in vegetable oils by HPLC. Founded by T.E.I. of Athens.

4. Greek Traditional salads. Corporate Program in Research and Technology (97-ΔΙΑΤΡΟ ΕΠΕΤ ΙΙ ΓΓΕΤ). Participants: Department of Food Technology of T.E.I. of Athens, Agricultural University of Athens and Olympus Foods.

5. Production of flavors by microbial fermentation. BIOFLAVOUR research program (FAIR-CT98-3559 Ε.Ε.).

6. Study of factors that affect the production of healthy and safe food. ΕPEAEK II (Arhimidis Ι Re-search program). Participants: (1) Τ.Ε.Ι. of Athens (Department Food Technology and Department of Medical Instruments), (2) Laboratory of GMO detection in Institute of Biological Research and Bio-technology of the National Research Institute, (3) Actinotherapy Department of Gennimatas Hospi-tal, (4) Laboratory of Medical Physics of University of Athens, (5) VETERIN Α.Β.Ε.Ε.

7. Isolation of antioxidants from medicinal plants for use in food and cosmetic industry. ΕPEAEK II (Arhimidis Ι Research program). Participants: (1) Τ.Ε.Ι. of Athens (Department Food Technology and Department of Cosmetology and Aesthetics), (2) National and Kapodistrian University of Ath-ens (Pharmacognosy and Chemistry of Natural Products Branch of the Department of Pharmacolo-gy), (3) Institute of Biology of Greek National Center of Scientific Research Dimokritos.

8. Study and uses of natural products of Greek origin in Cosmetology and Aesthetics. ΕΠΕΑΕΚ II (Arhimidis Ι Research program). Participants: (1) Τ.Ε.Ι. of Athens (Department Food Technology and Department of Cosmetology and Aesthetics), (2) National and Kapodistrian University of Ath-ens (Pharmacognosy and Chemistry of Natural Products Branch of the Department of Pharmacolo-gy), (3) Laboratory of Dermatology in Medical School of University of Athens).

9. Development of new technology for the fast debittering of olives and the production of high nu-tritional food. ΕPEAEK II (Arhimidis Ι Research program). Participants: (1) Τ.Ε.Ι. of Athens (De-partment Food technology).

10. Application of simple and environmentally pure technology in a system of complete exploita-tion of wine making waste for the production of natural antioxidants and fertilizer. (ATHENS 2004 Research Program- Τ.Ε.Ι. of Athens).

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11. Optimization of the biological actions of the essential oils from Greek medicinal plants. ΕPEAEK II (Arhimidis Ι Research program). Participants: (1) Τ.Ε.Ι. of Western Macedonia (De-partment of Agricultural Products Marketing and Quality Control), (2) Τ.Ε.Ι. of Athens (Department Food Technology and Department of Cosmetology and Aesthetics), (3) National and Kapodistrian University of Athens (Pharmacognosy and Chemistry of Natural Products Branch of the Department of Pharmacology), (4) Agricultural University of Athens (Department of Food Science and Technol-ogy).

12. Study of natural constituents and biological action of Greek traditional liqueurs: “Chios Gum” and “Naxos Citrus”. (ATHENS 2004 Research Program- Τ.Ε.Ι. of Athens). Participants: (1) Τ.Ε.Ι. of Western Macedonia (Department of Agricultural Products Marketing and Quality Control), (2) Τ.Ε.Ι. of Athens (Department Food Technology and Department of Cosmetology and Aesthetics), (3) National and Kapodistrian University of Athens (Pharmacognosy and Chemistry of Natural Products Branch of the Department of Pharmacology).

13. Study on modified production processes for the production of various types of table olives for-tified with in natural antioxidants in order to produce functional food products. Participants: (1) Department of Food Technology, Technological Educational Institute (T.E.I.) of Larissa (Karditsa Annex) (2) ROI S.A.

14. Recovery of polyphenols from wine wastes in order to produce added value products. Partici-pants: (1) Department of Food Technology, Technological Educational Institute (T.E.I.) of Larissa (Karditsa Annex) (2) Karamitros Winery Co.

15. Preparation of nanoparticle dispersion containing propolis in order to deodorize it and in-crease the solubility in aqueous media. Participants: (1) Department of Food Technology, Techno-logical Educational Institute (T.E.I.) of Larissa (Karditsa Annex) (2) Mellisokomiki Helllas-Kostantinos Ntoulias Co.

16. Research implementation of innovative chemical clean techniques (cloud point extraction using edible surfactants) in the production of dehydrated whey protein concentrates to prepare products with improved functional properties and enhanced quality. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Central Greece Proteins S.A.

17. Development of a new functional product that combines low-fat and no sugar addition. Partici-pants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Manage-ment of Agricultural Ecosystems, Greece (2) Stergios Latsios & Co.

18. Study, research and development of specific conditions during production, with an expected result the production of whey concentrates with low bacterial load during the whole lactation period resulting in better-quality and wide applications of food industry Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Ahaikes Proteins S.A.

19. Study and research on specific conditions of production and use of permitted additives needed and develop of a new product full fat dried whey with a very low percentage of free fat for use in food industry. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Macedonian Proteins S.A.

20. Recovery of lycopene from tomato juice waste production to produce value added products. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Man-agement of Agricultural Ecosystems, Greece (2) Iliogennima-Rahmani Alexandra.

21. Study and research to optimize existing production conditions in order to acquire the knowledge needed to produce dried whey protein concentrates rich in polyunsaturated fat (in free and encapsulated form) for use as ingredients in the food industry. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Hipirotikes Proteins S.A.

22. Study on the impact of known and novel antifungal agents on the characteristics of Cretan Gruyere cheese. Participants: (1) Food and Drinks Safety and Hygiene Laboratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Tirokomiki Amariou S.A.

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23. Design, construction of a mechanical system, electronically controlled for the preparation of biologically interesting nanoparticles. Participants: (1) Food and Drinks Safety and Hygiene La-boratory, Institute of Technology and Management of Agricultural Ecosystems, Greece (2) Ener-giaki-Stavrakakis Evagelos.

ΙV. Teaching experience

Associate Professor (9/2009 - today). Department of Food Technology. Technological Educa-tional Institute (T.E.I.) of Larissa. Teaching: Food Technology and Chemistry, Food Analysis, Technology & Quality Control of Fats and Oils.

Lecturer (10/2005 – 9/2009). Technological Educational Institute (T.E.I.) of Athens. Department of Food Technology. Teaching: Food Chemistry, Organic Chemistry, Food Analysis, Technology & Quality Control of Fats and Oils.

Lecturer (9/2003 – 9/2005). Technological Educational Institute (T.E.I.) of Western Macedonia. Department of Agricultural Products Marketing and Quality Control. Teaching: Food Quality Management, Food Microbiology, Preservation of Food Agricultural Products.

V. Work in Public Service

Greek National Food Authority (2002-2003). Greek National Accreditation Council (ESYD). Member of the HACCP Committee as representative

of Greek National Food Authority (3/2002 - 9/2003). ΔΟΑΤΑΠ

VΙ. Accreditations

Lead Auditor (ISO 9000:2000 Series Standards) (2003). International Registered of Certified Audi-tors (IRCA). ΤÜV Hellas (RWTÜV).

Certificate in HACCP principles and their application in food safety. (2001).The Royal Institute of Public Health and Hygiene, United Kingdom.

HACCP Auditor. ΤÜV Hellas (RWTÜV). VII. Publications

PhD Thesis Quality and stability characterisation of Moringa oleifera seed oil, (1998). Ph.D. Thesis University of Lincolnshire and Humberside, United Kingdom.

International journals

1. Characterisation of crude and purified pumpkin seed oil. (1997). Tsaknis J., Lalas S. and Lazos E. Grasas Y Aceites, 48 (5), 267-272.

2. Quality changes of selected vegetable oils during frying of doughnuts. (1997). Aggelousis G. and Lalas S. Rivista Italiana Delle Sostanze Grasse, LXXIV, 559-565.

3. Comparison of antimicrobial activity of seeds of different Moringa oleifera varieties. (1997). Spiliotis V, Lalas S., Gergis V. and Dourtoglou V. Pharmaceutical and Pharmacological Letters, 7 (4), 39-40.

4. Characteristics and composition of tomato seed oil. (1998). Lazos E., Tsaknis J., and Lalas S. Grasas Y Aceites, 49(5/6), 440-445.

5. A total characterisation of Μoringa οleifera Μalawi seed oil. (1998). Tsaknis J., Lalas S., Gergis V. and Spiliotis V. Rivista Italiana Delle Sostanze Grasse, 75 (1), 21-27.

6. Quality changes of Moringa οleifera, variety of Blantyre seed oil during frying. (1998). Tsaknis J., Lalas S., Gergis V., Dourtoglou V. and Spiliotis V. Rivista Italiana Sostanze Grasse, 75 (4), 181- 190.

7. Rapid High-Performance Liquid Chromatography Method of Determining Malondialdehyde for Evaluation of Rancidity in Edible Oils. (1998). Tsaknis J., Lalas S., Hole M., Smith G., and Tychopoulos V. Analyst, 123, 325-327.

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8. Determination of malondialdehyde in traditional fish products by HPLC. (1999). Tsaknis J., La-las S., and Evmorfopoulos E. Analyst, 124, 843-845. Characterization of Moringa oleifera variety Mbololo seed oil of Kenya. (1999). Tsaknis J., Lalas S., Gergis V., Dourtoglou V. and Spiliotis V. Journal of Agricultural and Food Chemistry, 47 (11), 4495-4499.

9. Quality changes of Moringa οleifera, variety Mbololo of Kenya, seed oil during frying. (1999). Tsaknis J., Spiliotis V., Lalas S., Gergis V. and Dourtoglou V. Grasas Y Aceites, 50 (1), 37-48.

10. Quick regiospecific analysis of fatty acids in triacylglycerols with GC using 1,3-specific lipase in butanol. (2001). Dourtoglou Th., Stefanou Ε., Lalas S., Dourtoglou V. and Poulos C. Analyst, 126 (7), 1032-1036.

11. Stability during frying of Moringa oleifera seed oil variety “Periyakulam 1”. (2002). Tsaknis J. and Lalas S. Journal of Food Composition and Analysis, 15, 79-101.

12. Characterisation of Moringa oleifera seed oil variety “Periyakulam 1”. (2002). Lalas S. and Tsaknis J. Journal of Food Composition and Analysis, 15, 65-77.

13. Effectiveness of the antioxidants BHA and BHT in selected vegetable oils during intermittent heating. (2002). Tsaknis J., Lalas S. and Protopapa E. Grasas Y Aceites, 53 (2), 199-205.

14. Extraction and identification of natural antioxidant from the seeds of Moringa oleifera tree va-riety of Malawi. (2002). Lalas S. and Tsaknis J. Journal of the American Oil Chemists’ Society, 79 (7), 677-683.

15. Characterisation of Moringa stenopetala seed oil variety "Marigat" from island Kokwa. (2003). Lalas S., Tsaknis J., and Sflomos K. European Journal of Lipid Science and Technology, 105 (1), 23-31.

16. Detection of olive oil adulteration using principal component analysis applied on total and re-gio FA content. (2003). Dourtoglou V., Dourtoglou Th., Antonopoulos A., Stefanou E., Lalas S. and Poulos C. Journal of the American Oil Chemists’ Society, 80 (3), 203-208.

17. Use of rosemary extract in preventing oxidation during deep fat frying of potato chips. (2003). Lalas S. and Dourtoglou V. Journal of the American Oil Chemists’ Society, 80 (6), 579-583.

18. Methanolic extract of Verbascum macrurum as a source of natural preservatives against oxida-tive rancidity. (2003). Aligiannis N., Mitaku S., Tsitsa-Tsardis E., Harvala C., Tsaknis I., Lalas S., and Haroutounian S. Journal of Agricultural and Food Chemistry, 51 (25), 7308-7312.

19. Extraction and identification of natural antioxidant from Sideritis euboea (mountain tea). (2005). Tsaknis J. and Lalas S. Journal of Agricultural and Food Chemistry, 53 (16), 6375-6381.

20. Physicochemical changes of olive oil and selected vegetable oils during frying. (2006). Chatzi-lazarou A., Gortzi O., Lalas S., Zoidis E. and Tsaknis J. Journal of Food Lipids, 13 (1), 27-35. Η δη-μοσίευση αυτή ανακηρύχτηκε από τον εκδοτικό οίκο Blackwell Publishing ως η καλύτερη για το έ-τος 2006 στον τομέα των λιπιδίων τροφίμων (Food Lipids).

21. Effect of essential oil of Citrus cinensis cv new hall – Citrus aurantium (indigenous in Greece) upon growth of Yarrowia lipolytica. (2006). O. Gortzi, S. Papanikolaou, S. Lalas, M. Galiotou-Panayotou and P. Mitliaga. Planta Medica (2006), 72 (11). DOI: 10.1055/s-2006-950112.

22. Application of cloud point extraction using surfactants in the isolation of physical antioxidants (phenols) from olive mill wastewater (2006). E. Katsoyannos, A. Chatzilazarou, O. Gortzi, S. La-las, Sp. Konteles and P. Tataridis. Fresenius Environmental Bulletin, 15 (9B), 1122-1125.

23. Frying stability of Moringa stenopetala seed oil. (2006). Lalas S., Gortzi O. and Tsaknis J. Plant Foods for Human Nutrition, 61 (2), 99-108.

24. Reevaluation of antimicrobial and antioxidant activity of Thymus spp. extracts before and after encapsulation in liposomes. (2006). O. Gortzi, S. Lalas, I. Chinou and J. Tsaknis. Journal of Food Protection, 69 (12), 2998-3005.

25. Evaluation of the antimicrobial and antioxidant activities of Origanum dictamnus extracts be-fore and after encapsulation in liposomes. (2007). O. Gortzi, S. Lalas, J. Tsaknis and I. Chinou. Molecules, 12, 932-945.

26. Enhanced bioactivity of Citrus limon (Lemon Greek cultivar) extracts, essential oil and isolated compounds before and after encapsulation in liposomes. (2007). O. Gortzi, S. Lalas, J. Tsaknis, I. Chinou. Planta Medica, 73 (9). DOI: 10.1055/s-2007-986965.

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27. Irradiation effect on oxidative condition and tocopherol content of vegetable oils. (2007). Lalas S., Gortzi O., Tsaknis J. and Sflomos K. International Journal of Molecular Sciences, 8, 533-540.

28. Protection of traditional Greek foods using a plant extract. (2007). Lalas S., Aggelousis G., Gortzi O., Dourtoglou V., and Tsaknis J. Italian Journal of Food Science, 19 (3), 279-286.

29. Hepatoprotective effect of Pistacia lenticus var. Chia total extract against carbon tetrachlo-rideinduced liver damage in rats. (2008). Mavridis S.K., Gortzi O., Lalas S., Paraschos S., Skaltsounis A.L., Pappas I.S. Planta Medica, 74 (9), 131. DOI: 10.1055/s-0028-1084336.

30. Recovery of natural antioxidants from olive mill wastewater using Genapol-X080. (2008). Gortzi O., Lalas S., Chatzilazarou A., Katsoyannos E., Papakonstandinou Sp. and Dourtoglou E. Journal of the American Oil Chemists’ Society, 85 (2), 133-140.

31. Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and af-ter encapsulation in liposomes. (2008). O. Gortzi, S. Lalas, I. Chinou and J. Tsaknis. European Food Research and Technology, 226 (3), 583-590.

32. Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast (2008). Papanikolaou S., Gortzi O., Margeli E., Chinou I., Galiotou-Panayotou M., Lalas S. European Journal of Lipid Science and Technology, 110 (11), 997-1006.

33. Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity (2009). C.C. Liolios, O. Gortzi, S. Lalas, J. Tsak-nis and I. Chinou. Food Chemistry, 112, 77-83.

34. Removal of polyphenols from wine wastes using cloud point extraction. (2009). A. Chatzilaza-rou, E. Katsoyannos, O. Gortzi, S. Lalas, Y. Paraskevopoulos, E. Dourtoglou, and J. Tsaknis. Jour-nal of the Air & Waste Management Association, 60, 454-459.

35. Chemical composition - biological activities of selected samples of propolis from South Greece. (2010). K. Graikou, I. Chinou, O. Gortzi, S. Lalas. Planta Medica, 76 (12). DOI: 10.1055/s-0030-1264321. Books

1. Lalas S. (2007). Quality of frying oil (Chapter 4). In: Deep Fat Frying of Foods, (Eds. Sahin S., Sumnu S.G.). CRC Press (Taylor & Francis Group), pp. 57-80.

Work Presentations in Conferences

1. Oxidative stability study of Greek traditional salads. (2003). I. Tsaknis, S. Lalas and V. Dour-toglou. 3rd International Conference of Food Technology. Piraeus-Greece.

2. Use of rosemary extract in protection against oxidation of oil used frying or for tarama salad. (2004). S. Lalas and V. Dourtoglou. 3rd National Conference of Hygiene and Food Technology. Ath-ens-Greece.

3. Study of the application of bioluminescence method on the identification of microbiological stability of Tzatziki salad. (2004). S. Lalas and V. Dourtoglou. 3rd National Conference of Hygiene and Food Technology. Athens-Greece.

4. Chemical Hazards – An Overview. (2004). Tsaknis J. and Lalas S. International Symposium on Dairy Safety and Hygiene – A Farm to Table Approach for Emerging and Developed Dairy Coun-tries. Cape town, South Africa.

5. Quality changes of olive oil and other selected vegetable oils during frying. (2005). Tsaknis J., Xatzilazarou Α., Gortzi O., Zoidis Ε., Lalas S., and Bratakos M. Traditional Mediterranean Diet: Past, Present and Future, 2nd International Conference. Greek National Research Foundation, Ath-ens-Greece.

6. Determination of the effect of ionizing radiation on the tocopherol concentration and the re-sistance to oxidation of various vegetable oils. (2005). S. Lalas, V. Sinanoglou, D. Nikolopoulos, Th. Panou and K. Sflomos. 1st National Conference of Greek Lipid Forum. Greek National Research Foundation, Athens-Greece.

7. Determination of the effect of ionizing radiation on the lipids of egg yolk. (2005). V. Sinanoglou, K. Sflomos, Ν. Panopoulou, S. Lalas, Α. Batrinou and Ι. Kandarakis. 1st National Conference of Greek Lipid Forum. Greek National Research Foundation, Athens-Greece.

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8. Olive oil characterization according to the geographical origin using Principal Component Analysis based on the percentage of lipid acids. (2005). V. Dourtoglou, Th. Dourtoglou, Α. Mamalos, Th. Loupetis, Β. Diamantopoulou, Ε. Stefanou and S. Lalas. 1st National Conference of Greek Lipid Forum. Greek National Research Foundation, Athens-Greece.

9. Enhanced bioactivity of various plants (Origanum dictamnus, Thymus and Myrtus species) of Greek origin, before and after encapsulation in liposomes. (2005). O. Gortzi, S. Lalas, I. Tsaknis, I. Chinou. 53rd Annual Congress of GA, Florence, Italy (21-25 August).

10. Ethnobotanical review of the Greek endemic plant Origanum dictamnus. Volatile constituents -Biological activities. (2005). C. Liolios, S. Lalas, E.Protopappa, I. Tsaknis, I. Chinou. Madeira, Spain.

11. Screening for antioxidant activity of Greek plant extracts. (2006). N. Aligiannis, E. Kalpoutza-kis, O. Gortzi, S. Lalas, A.I. Skaltsounis and S. Mitakou. 4th International Conference on Natural Products: A change for the future of mankind. Leysin, Switzerland (28th – 31st May).

12. Extraction of natural antioxidants (polyphenols, carotens, tocopherols) from food industry wastes with cloud point extraction using food grade surfactants. (2006). E. Katsoyannos, A. Chatzilazarou, O. Gortzi, S. Lalas, and E. Dourtoglou. International Congress of Bioprocesses in Food Industries (ICBF-2006). University of Patras, Rio-Patras, Greece (18th-21st June).

13. Effect of essential oil of Citrus cinensis cv new hall – Citrus aurantium (indigenous in Greece) upon growth of Yarrowia lipolytica. (2006). O. Gortzi, S. Papanikolaou, S. Lalas, M. Galiotou-Panayotou and P. Mitliaga. International Congress and 54th Annual Meeting of the Society for Me-dicinal Plant Research (GA 2006) Helsinki, Finland (29th August-2nd September). Δημοσιεύτηκε στο περιοδικό Planta Medica (2006), 72, 1074.

14. Extraction of natural antioxidants (polyphenols, carotenes, tocopherols) from food industry wastes with cloud point extraction using food grade surfactant. (2007). E. Katsoyannos, A. Chat-zilazarou, O. Gortzi, S. Lalas, Sp. Konteles. 5th International Congress on Food technology with the title «Consumer Protection through Food Process Improvement & Innovation in the Real World». Hellenic Association of Food Technologists (PETET). Thessaloniki (9th -11th March).

15. Effect of essential oil of Citrus cinensis cv new hall – Citrus aurantium upon growth of Yarrowia lipolytica and Saccharomyces ceresiviae. (2007). S. Papanikolaou, O.Gortzi, E. Margeli, N. Niklis, P. Mitliaga, P. Diamantopoulou and S. Lalas. 5th International Congress on Food technology with the title «Consumer Protection through Food Process Improvement & Innovation in the Real World». Hellenic Association of Food Technologists (PETET). Thessaloniki (9th -11th March).

16. Enhanced bioactivity of Citrus limon (Lemon Greek cultivar) extracts, essential oil and isolated compounds before and after encapsulation in liposomes. (2007). O. Gortzi, S. Lalas, J. Tsaknis, I. Chinou. International Congress and 55th Annual Meeting of the Society for Medicinal Plant Re-search (GA 2007). Graz, Austria (2nd-6th September).

17. Optimising of Biological Activity of Essential Oils Extracted from Greek Aromatic Plants (Study on the bioactivity of Citrus limon essential oil, before and after encapsulation in lipo-somes). (2007). O. Gortzi, S. Lalas, P. Mitliaga, N. Niklis, P. Kamarinou, P. Petropoulos, I. Chinou. Prsentation of results of the research project Archimedes II. Florina and Grevena (29th November & 7th December).

18. Hepatoprotective effect of Pistacia lenticus var. Chia total extract against carbon tetrachlo-rideinduced liver damage in rats. (2008). Mavridis S.K., Gortzi O., Lalas S., Paraschos S., Skaltsounis A.L., Pappas I.S. 7th Joint Meeting of AFERP, ASP, GA, PSE & SIF. Natural Products with Pharmaceutical, Nutraceutical, Cosmetic and Agrochemical Interest. Athenaeum Intercontinen-tal. Athens Greece (3-8 August).

19. Screening for antioxidant activity of Greek plant extracts. (2008). Kalpoutzakis E., Gortzi O., Aligiannis N., Lalas S., Skaltsounis A.L. 7th Joint Meeting of AFERP, ASP, GA, PSE & SIF. Natu-ral Products with Pharmaceutical, Nutraceutical, Cosmetic and Agrochemical Interest. Athenaeum Intercontinental. Athens Greece (3-8 August).

20. Chemical Composition Biological activities of selected samples of propolis from South Greece (2010). Graikou K., Chinou I., Gortzi O., Lalas S. 58th International Congress and Annual Meeting

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of the Society for Medicinal Plant and Natural Product Research, Βerlin, Germany (29 August- 2nd September).

VIII. Reviewer of international scientific journals European Food Research and Technology, Springer (Impact Factor 2009: 1.37). International Journal of Food Science and Technology, Blackwell Publishing (Impact Factor

2009: 1.172). Food Research International, Elsevier (Impact Factor 2009: 2.414). Journal of Chemical Technology and Biotechnology, Wiley (Impact Factor 2009: 2.045). Journal of American Oil Chemists’ Society, Springer (Impact Factor 2009: 1.803). Plant Foods for Human Nutrition, Springer (Impact Factor 2009: 2.016). Innovative Food Science and Emerging Technologies, Elsevier (Impact Factor 2009: 1.313). Journal of Microencapsulation, Taylor and Francis Group (Impact Factor 2009: 1.89). Critical Reviews in Food Science and Nutrition, Taylor and Francis Group (Impact Factor 2009:

3.725). European Journal of Lipid Science and Technology, Wiley (Impact Factor 2009: 1.831). African Journal of Microbiology Research, Academic Journals (Impact Factor 2009: 0.407). Food Biophysics, Springer (Impact Factor 2009: 1.371).