World's Best Scientists 2026 revealed!
Michael G. Kontominas

Michael G. Kontominas

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Biology and Biochemistry
Greece
2026

D-Index & Metrics

Biology and Biochemistry

D-Index
72
Citations
16013
World Ranking
6400
National Ranking
10

Research.com Recognitions

  • 2026 - Research.com Biology and Biochemistry in Greece Leader Award
  • 2023 - Research.com Biology and Biochemistry in Greece Leader Award
  • 2022 - Research.com Biology and Biochemistry in Greece Leader Award

Overview

Michael G. Kontominas is affiliated with the University of Ioannina in Greece and has a research focus primarily within the field of Agricultural and Biological Sciences.

Their work extensively covers various subfields, including:

  • Food Science
  • Animal Science and Zoology
  • Molecular Biology
  • Plant Science
  • Biomedical Engineering

The scientist's recent published papers include:

  • Use of Alginates as Food Packaging Materials, 2020, Foods
  • Recent Developments in Seafood Packaging Technologies, 2021, Foods
  • Innovative Seafood Preservation Technologies: Recent Developments, 2021, Animals
  • Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread, 2021, Foods
  • Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics, 2021, Foods

Kontominas frequently publishes in these scientific venues:

  • Foods (10 publications)
  • Molecules (4 publications)
  • Journal of Food Composition and Analysis (3 publications)
  • European Food Research and Technology (3 publications)
  • Microchemical Journal (2 publications)

The main areas of Michael G. Kontominas's research address various topics including:

  • Meat and Animal Product Quality
  • Probiotics and Fermented Foods
  • Protein Hydrolysis and Bioactive Peptides
  • Essential Oils and Antimicrobial Activity
  • Nanocomposite Films for Food Packaging
  • Fermentation and Sensory Analysis
  • Edible Oils Quality and Analysis

Collaboration plays a role in the scientist's work, with frequent co-authors being:

  • Anastasia V. Badeka
  • Ioanna S. Kosma
  • Artemis P. Louppis
  • Michalis S. Constantinou
  • Cosmas Nathanailides

Best Publications

  • Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

    Antonios E. Goulas;Michael G. Kontominas

  • Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C

    E. Chouliara;A. Karatapanis;I.N. Savvaidis;M.G. Kontominas

  • Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata) : Biochemical and sensory attributes

    Antonios E. Goulas;Michael G. Kontominas

  • Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

    Ioannis K Karabagias;A Badeka;M G Kontominas

  • Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout

    S Chytiri;I Chouliara;I.N Savvaidis;M.G Kontominas

  • Conventional and in situ transesterification of sunflower seed oil for the production of biodiesel

    K.G. Georgogianni;M.G. Kontominas;P.J. Pomonis;D. Avlonitis

  • Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets.

    Maria Kostaki;Vasiliki Giatrakou;Ioannis N. Savvaidis;Michael G. Kontominas

  • Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice

    V Papadopoulos;I Chouliara;A Badeka;I.N Savvaidis

  • Transesterification of rapeseed oil for the production of biodiesel using homogeneous and heterogeneous catalysis

    K.G. Georgogianni;A.K. Katsoulidis;P.J. Pomonis;G. Manos

  • Transesterification of soybean frying oil to biodiesel using heterogeneous catalysts

    K.G. Georgogianni;A.P. Katsoulidis;P.J. Pomonis;M.G. Kontominas

  • Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C

    S.F. Mexis;E. Chouliara;M.G. Kontominas

  • Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 °C

    S. Kykkidou;V. Giatrakou;A. Papavergou;M.G. Kontominas

  • Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics.

    Ioannis K. Karabagias;Anastasia Badeka;Stavros Kontakos;Sofia Karabournioti

  • Possible role of volatile amines as quality-indicating metabolites in modified atmosphere-packaged chicken fillets: Correlation with microbiological and sensory attributes

    Christiana C. Balamatsia;Apostolos Patsias;Michael G. Kontominas;Ioannis N. Savvaidis

  • Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes.

    A. Patsias;I. Chouliara;A. Badeka;I.N. Savvaidis

  • Effect of packaging and storage conditions on quality of shelled walnuts

    S.F. Mexis;A.V. Badeka;K.A. Riganakos;K.X. Karakostas

  • Effect of ozone on microbial, chemical and sensory attributes of shucked mussels

    G. Manousaridis;A. Nerantzaki;E.K. Paleologos;A. Tsiotsias

  • Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax)

    E.K. Paleologos;I.N. Savvaidis;M.G. Kontominas

  • Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes

    I Chouliara;I.N Savvaidis;N Panagiotakis;M.G Kontominas

  • Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.

    C.C. Balamatsia;E.K. Paleologos;M.G. Kontominas;I.N. Savvaidis

Frequent Co-Authors

Ioannis N. Savvaidis
Ioannis N. Savvaidis University of Sharjah
Angela Agostiano
Angela Agostiano University of Bari Aldo Moro
Ilias Giannenas
Ilias Giannenas Aristotle University of Thessaloniki
Dimitra Hadjipavlou-Litina
Dimitra Hadjipavlou-Litina Aristotle University of Thessaloniki
Anderson S. Sant'Ana
Anderson S. Sant'Ana State University of Campinas
Poonam Singh Nee Nigam
Poonam Singh Nee Nigam University of Ulster
Panagiotis N. Skandamis
Panagiotis N. Skandamis Agricultural University of Athens
Konstantinos P. Koutsoumanis
Konstantinos P. Koutsoumanis Aristotle University of Thessaloniki
Amin Mousavi Khaneghah
Amin Mousavi Khaneghah ITMO University
Djamel Drider
Djamel Drider University of Lille

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