Konstantinos Gkatzionis

Dr. Konstantinos Gkatzionis

orcid

Research Focus & Metrics

Academic Career Length

19Years (2008-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 June 2019 in Food Research International
Verified
Journal Article
Closed access
PDPutu Virgina Partha Devanthi
Putu Virgina Partha Devanthi
KGKonstantinos Gkatzionis
Konstantinos Gkatzionis

1 June 2018 in Food Hydrocolloids
Verified
Journal Article
Closed access
LPLuis Jaime Pérez-Córdoba
Luis Jaime Pérez-Córdoba
INIan T. Norton
Ian T. Norton
HBHannah Batchelor
Hannah Batchelor
KGKonstantinos Gkatzionis
Konstantinos Gkatzionis
FSFotis Spyropoulos
Fotis Spyropoulos
PSPaulo J.A. Sobral
Paulo J.A. Sobral

1 February 2018 in Food Chemistry
Verified
Journal Article
Closed access
PDPutu Virgina Partha Devanthi
Putu Virgina Partha Devanthi
RLRobert Linforth
Robert Linforth
Helen OnyeakaHelen Onyeaka
Helen Onyeaka
KGKonstantinos Gkatzionis
Konstantinos Gkatzionis

27 June 2019 in Environmental Science and Pollution Research
Verified
Journal Article
Open access
PDF file
HFHussam Fallatah
Hussam Fallatah
MEMohamad Elhaneid
Mohamad Elhaneid
HAHanene Ali-Boucetta
Hanene Ali-Boucetta
TOTim Overton
Tim Overton
HKHani El Kadri
Hani El Kadri
KGKonstantinos Gkatzionis
Konstantinos Gkatzionis
Graphene oxide (GO) has been reported to possess antibacterial activity; therefore, its accumulation in the environment could affect microbial communities such as biofilms. The susceptibility of biofilms to antimicrobials is known to depend on the stage of biofilm maturity. The aim of this study was to investigate the effect of GO nano-particles on Pseudomonas putida KT2440 biofilm of variable age. FT-IR, UV-vis, and Raman spectroscopy confirmed the oxidation of graphene while XPS confirmed the high purity of the synthesised GO over 6 months. Biofilms varying in maturity (24, 48, and 72 h) were formed using a CDC reactor and were treated with GO (85 μg/mL or 8.5 μg/mL). The viability of P. putida was monitored by culture on media and the bacterial membrane integrity was assessed using flow cytometry. P. putida cells were observed using confocal microscopy and SEM. The results showed that GO significantly reduced the viability of 48-h biofilm and detached biofilm cells associated with membrane damage while the viability was not affected in 24- and 72-h biofilms and detached biofilm cells. The results showed that susceptibility of P. putida biofilm to GO varied according to age which may be due to changes in the physiological state of cells during maturation. Graphical abstract

1 May 2018 in Food Research International
Verified
Journal Article
Closed access
HKHani El Kadri
Hani El Kadri
SLSofia Lalou
Sofia Lalou
Fani MantzouridouFani Mantzouridou
Fani Mantzouridou
KGKonstantinos Gkatzionis
Konstantinos Gkatzionis

1 May 2014 in International Journal of Food Microbiology
Verified
Journal Article
Closed access
KGKonstantinos Gkatzionis
Konstantinos Gkatzionis
DYDewi Yunita
Dewi Yunita
RLRobert S.T. Linforth
Robert S.T. Linforth
MDMatthew Dickinson
Matthew Dickinson
CDChristine Dodd
Christine Dodd