Prof. Michael G. Kontominas

University of Ioannina, Greece

Email: mkontomi@cc.uoi.gr

Qualifications

1979 Ph.D., Food Science (Food Chemistry), Rutgers University, USA

1977 M.Sc., Food Science, Rutgers University, USA

1975 B.Sc., Chemistry, University of Athens, Greece

Publications (Selected)

1. I. Karabagias, A. Badeka, M. G. Kontominas. (2010) “Shelf life extension of lamb meat using thyme or oregano essential oil and modified atmosphere packaging”. Meat Science, 88, 109-116.
2. P.D. Zygoura, E.K. Paleologos, M.G. Kontominas.(2011) “Migration levels of PVC plasticisers: Effect of ionising radiation treatment”. Food Chemistry, 128, 106-113.
3. P.D. Zygoura, E.K. Paleologos, M.G. Kontominas. (2011) “Effect of ionizing radiation treatment on the specific migration characteristics of packaging – food stimulant combinations: effect of type and dose of radiation”. Food Additives and Contaminants, Part A, 28, 686-694.
4. P.D. Zygoura, K.A. Riganakos, M.G. Kontominas.(2011) “Study of the migration behavior of acetyl tributyl citrate from PVDC/PVC film into fish fillets as affected by intermediate doses of electron beam radiation”. European Food Research and Technology, 232, 1017-1025.
5. P.D. Zygoura, E.K. Paleologos, M.G. Kontominas.(2011) “Changes in the specific migration characteristics of packaging-food simulant combinations caused by ionizing radiation: Effect of food stimulant”. Radiation Physics and Chemistry, 80, 902-910.
6. F. Longobardi, A. Ventrella, C. Napoli, E. Humpfer, B. Schütz, H. Schäfer, M.G. Kontominas, A. Sacco.(2012) “Classification of geographical origin of olive oil by 1H NMR fingerprinting combined with multivariate analysis”. Food Chemistry, 130, 177-183.
7. E. Pouliarekou, A. Badeka, M. Tasioula-Margari, K. Karakostas, F. Longobardi,M.G. Kontominas. (2011)“Characterization and classificationof Western Greek olive oils according to cultivar and geographical origin based on volatile compounds”.Journal of Chromatography A, 1218 (42), 7534-7542.
8. A. Louppis, P. Katikou, D. Georgantelis, A. Badeka, M.G. Kontominas. (2011) “Effect of ozonation and γ-irradiation on post-harvest decontamination of mussels (Mytillus galloprovincialis) containing diarrhetic shellfish toxins. Food Additives and Contaminants - Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment, 28(12), 1735-1744.
9. F. Longobardi, A. Ventrella, G. Casiello, D. Sacco, M. Tasioula-Margari, A.K. Kiritsakis, M.G. Kontominas. (2012)“Characterization of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis”. Food Chemistry, 133, 169-175.
10. A. Galitsopoulou, D. Georgantellis, M.G. Kontominas. (2012) “The influence of industrial-scale canning on cadmium and lead levels in sardines and anchovies from commercial fishing centers of the Mediterranean Sea”. Food Additives and Contaminants - Part B, 5(1), 75-81.
11. F. Longobardi, A. Ventrella, G. Casiello, L. Catucci, A. Agostiano,M.G. Kontominas. (2012) “Instrumental and multivariate statistical analyses for the characterisation of the geographical origin of Apulian virgin olive oils”. Food Chemistry, 133, 579-584.
12. S.F. Mexis, E. Chouliara, M.G. Kontominas. (2012) “Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract”. LWT – Food Science and Technology, 49, 21-27.
13. A. Nastou, J. Rhoades, P. Smirniotis, M. Kontominas, E. Likotrafiti. (2012). "Efficacy of household washing treatments for the control of Listeria monocytogenes on salad vegetables”.International Journal of Food Microbiology,159, 247-253.
14. N. Chounou, E. Chouliara, S.F. Mexis, S. Kontakos, D. Georgantelis, M.G. Kontominas. (2013) “Shelf life extension of ground meat stored at 4oC using chitosan and an oxygen absorber”. International Journal of Food Science and Technology, 48, 89-95.
15. K. Vatavali, L. Karakosta, C. Nathanailides, D. Georgantelis, M.G. Kontominas. (2013) “Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy (Pagrus pagrus) Stored in Ice”. Food and Bioprocess Technology, 6, 3510-3521.
16. A. Khanjari, I. Karabagias, M.G. Kontominas. (2013) “Combined effect of N, O – carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets”. LWT-Food Science and Technology, 53, 94-99.
17. E. Latou, S. F. Mexis, A. V. Badeka, S. Kontakos, M.G. Kontominas. (2014) “Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets”, LWT – Food Science and Technology, 55, 263-268.
18. Galitsopoulou, D. Georgantelis, M.G. Kontominas. (2013) “The effect of thermal processing and canning on cadmium and lead levels in California market squid: the role of metallothioneins”, Food Additives and Contaminants: Part A, 30, 1900-1908.
19. I.Karabagias, Ch. Michos, A. Badeka, S. Kontakos, I. Stratis, M.G. Kontominas. (2013) “Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses”, Food Research International, 54, 1950-1958.
20. I.K. Karabagias, A. Badeka, S. Kontakos, S. Karabournioti,M.G. Kontominas. (2013) “Characterization and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics”, Food Chemistry, 146, 548-557.
21. M. Revi, A. Badeka, M.G. Kontominas. (2013)”Effect of packaging material on quality parameters and aroma profile of dry white wine”, Food Chemistry, 152, 331-339.
22. I.K. Karabagias, A. Badeka, S. Kontakos, S. Karabournioti,M.G. Kontominas. (2014) “Characterization and classification of Thymus capitatus (L.) honey according to geographical origin based on volatile compounds, physicochemical parameters and chemometrics”. Food Research International, 55, 363-372.
23. I. Karabagias, M. Vavoura, A. Badeka, S. Kontakos, M.G.Kontominas, (2014). “Differentiation of Greek Thyme honeys according to geographical origin based on the combination of phenolic compounds and conventional quality parameters using chemometrics”, Food Analytical Methods, 7(10), 2113-2121.
24. I.Karabagias,A.Badeka,S.Kontakos,S.Karabournioti, M.Kontominas (2014). “Botanical discrimination of Greek unifloral honeys with physic-chemical analyses”, Food Chemistry, 165,181-190.
25. I.Karabagias, M.Vavoura, C.Nikolaou, A.Badeka, S.Kontakos, M.G.Kontominas, (2014). “Floral authentication of Greek unifloral honeys based on the combination of phenolic compounds, physico-chemical parameters and chemometrics”, Food Research International, 62,753-760.