Antonia Psaroudaki

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The traditional diet of Cretan people in the 1960s is the basis of the Mediterranean dietary model. This article investigates the potential of this model to inspire proposals of meals by food-serving businesses, and suggests a methodology for the development of a quality management system, which will certify the delivery of food service according to this(More)
The present work aimed to investigate the genetic structure of 11 edible herbs grown in the wild of eastern Crete that are becoming vulnerable due to habitat destruction and unregulated harvesting. Thirty three populations (268 individuals) of Reichardia picroides, Scolymus hispanicus, Scandix pecten-veneris, Leontodon tuberosus, Cichorium spinosum, Sonchus(More)
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