Ioannis Karabagias

About

Dr. Ioannis K. Karabagias (Ptychion in Chemistry, MSc. in Food Science and Technology, PhD in Food Chemistry, Post Doc. in Food Chemistry and Technology) is an Associate Professor in the Food Science & Technology Department of the School of Agricultural Sciences of the University of Patras. His research interests include Food Chemistry, Food Authentication, Non-Thermal Methods of Food Preservation, Food Microbiology, Food Analysis, Natural Antioxidants of Agricultural products, etc. He has published over 100 articles in peer-reviewed journals with Google Scholar citations of more than 5000. He is a reviewer for more than 90 International journals, focusing on Food Science, Food Chemistry and Technology, and Environmental Chemistry. He has also participated in several research programs on the analysis, preservation, authenticity, and related aspects of foods of animal or plant origin, using conventional or instrumental methods. Finally, he has been introduced, since 2020, in the 2% Top World Scientists list released by Stanford University

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Education

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Publications (132)

• Adulteration control of extra virgin olive oil with cheaper edible oils based on selected physicochemical parameters, complemented with multivariate ordination and classification techniques
  Food and Humanity 2026 DOI: 10.1016/j.foohum.2026.101277
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• Botanical and Geographical Origin Assessment of Olive Oil from Known and Lesser-Known Greek Olive Cultivars Using Mineral Content and Chemometrics
  Foods 2026 DOI: 10.3390/foods15193536
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• Acute Phase Proteins in Bovine Mastitis: Emerging Biomarkers Linking Udder Inflammation, Milk Quality and Residues Risk
  2026 DOI: 10.20944/preprints202609.2233.v1
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• Functional Properties and Nutri-Economic Benefits of Carob-Based Versus Cocoa-Based Food Products: A Case Study
  Applied Sciences 2026 DOI: 10.3390/app16178739
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• Lanthanide Content and Adulteration Testing of Greek Honeydew and Nectar Honey
  Molecules 2026 DOI: 10.3390/molecules31152685
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• Characterization of commercial honey samples based on melissopalynological, physicochemical, biochemical, and antimicrobial analysis
  Exploration of Foods and Foodomics 2026 DOI: 10.37349/eff.2026.1010180
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• Corona-Treated LDPE Bilayer Films Coated with Chitosan/Glycerol and Carvacrol@Zeolite Nanohybrid for High-Oxygen-Barrier Active Packaging
  Polysaccharides 2026 DOI: 10.3390/polysaccharides7020062
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• Βotanical Origin Confirmation and Adulteration Testing of Monofloral Honey Using ATR-FTIR Spectroscopy in Combination with Pattern Recognition and Dimension Reduction Techniques
  Foods 2026 DOI: 10.3390/foods15091544
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• Shelf Life Extension of Fresh Buffalo Meat Using Spice Powders and Lavender Essential Oil During Storage Under Refrigeration
  Foods 2026 DOI: 10.3390/foods15050947
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• Replacing Brine with Chitosan Solution: A Sustainable, Low-Sodium Strategy for Table Olive Preservation
  Macromol 2026 DOI: 10.3390/macromol6010013
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• Preparation of “Ginger-Enriched Wine” and Study of Its Physicochemical and Organoleptic Stability
  Beverages 2025 DOI: 10.3390/beverages11060170
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• Regional Differentiation of Olive Oil of the Koroneiki Olive Cultivar from the Ionian Islands Based on Key Volatile Compounds and Descriptive Data Analysis
  Foods 2025 DOI: 10.3390/foods14234026
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• Study of the Physicochemical and Phytochemical Parameters Together with Antibacterial Properties of Conventionally and Organically Cultivated Spirulina (Arthrospira platensis) in Greece
  Life 2025 DOI: 10.3390/life15111761
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• Advanced Bio-Based Smart Materials for Food Packaging: Applications, Safety, and Sustainability
  Foods 2025 DOI: 10.3390/foods14203462
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• A Grape-Derived Solvent for the Recovery of Phenolic Compounds from Food Waste By-Products Using Ultrasonic-Assisted and Overnight Extraction
  Molecules 2025 DOI: 10.3390/molecules30193878
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• Physicochemical and Phytochemical Determinations of Greek “Kollitsida’’ (Arctium lappa L.) from Different Regions and Evaluation of Its Antimicrobial Activity
  Separations 2025 DOI: 10.3390/separations12060151
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• Application of Smart Packaging on the Preservation of Different Types of Perishable Fruits
  Foods 2025 DOI: 10.3390/foods14111878
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• Olive Leaf Extracts as a Medicinal Beverage: Origin, Physico-Chemical Properties, and Bio-Functionality
  Beverages 2025 DOI: 10.3390/beverages11030066
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• Composition, Properties, and Beneficial Effects of Functional Beverages on Human Health
  Beverages 2025 DOI: 10.3390/beverages11020040
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• Development and Valuation of Novel PLA-Based Biodegradable Packaging Materials Complemented with Food Waste of Plant and Animal Origin for Shelf-Life Extension of Selected Foods: Trends and Challenges
  Sustainability 2025 DOI: 10.3390/su17020720
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