Maria Irakli is a Senior Researcher in chemical analysis and technology of plant origin products in the Laboratory of Chemistry and Technology of Hellenic Agricultural Organization “Demeter” – Institute of Plant Breeding and Genetic Resources. She received her bachelor’s (1995), M.Sc (2002) and Ph.D (2012) degrees from the Department of Chemistry of Aristotle University of Thessaloniki specialized in Advanced Chemical Analysis. She has worked as a Chemist in the Laboratory of Cereal Chemistry and Technology of Cereal Institute (1998-2016) and since 2016 she belongs to research staff of Hellenic Agricultural Organization “Demeter” – Institute of Plant Breeding and Genetic Resources She has participated in more than 30 national and European research projects, 3 of them financing from the European Union. She has 34 peer-reviewed publications (SCI journals), 6 articles in the conference proceedings and 37 contributions in national and international conferences, with more than 717 citations (h-index = 13).

• Development and validation of analytical methods for the determination of nutritional and phytochemical profile of plant products using chromatographic techniques.
• Isolation and characterization of bioactive compounds from plant products.
• Quality control of cereals – Study of mycotoxins profile.
• Valorization of agro-food industrial by-products for the develop of functional components.
• Development of functional cereal products.

• Scientific responsible for the subcontractor’s study of the national program EPANEK in the frame of “Research-Development-Innovative” A’ phase, entitled: «SITO: Development innovative flours, sourdoughs and naked products aimed at preventing chronic diseases and improving quality of life », duration 2019-2020.
• Member of the research team of national program EPANEK in the frame of “Research-Development-Innovative” A’ phase, entitled: «LENSBREED: Evaluation and breeding of lentil landraces and cultivars for special agronomic, physiological and quality traits» duration 2018-2021.
• Coordinator of the national program EPANEK in the frame of “Research-Development-Innovative” B’ phase, entitled: «BY-VALUE: Sustainable production of functional ingredients from agro-food industry by-products for the development of high-added value bakery products», integration is expected.

1. Irakli M., Mygdalia A., Chatzopoulou P., Katsantonis D. 2019. Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread. Food Chemistry, 285, 231-239.
2. Skendi A., Irakli M., Chatzopoulou P., Papageorgiou M. 2019. Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content. Journal of Food Biochemistry, 00, 13020.
3. Irakli Μ., Tsaliki Ε., Kalivas Α., Kleisiaris F., Sarrou E. Cook C.M 2019. Effect οf genotype and growing year on the nutritional, phytochemical and antioxidant properties of industrial hemp (cannabis sativa l.) seeds from cultivars grown in Greece. Antioxidants, 8, 491-506.
4. Irakli, M., Kleisiaris, F., Mygdalia, A., Katsantonis, D. 2018. Stabilization of rice bran and its effect on bioactive compounds content, antioxidant activity and storage stability during infrared radiation heating. Journal of Cereal Science 80:135-142.
5. Irakli M., Chatzopoulou P., Ekateriniadou L. 2018. Optimization of ultrasound-assisted extraction of phenolic compounds: Oleuropein, phenolic acids, phenolic alcohols and flavonoids from olive leaves and evaluation of its antioxidant activities. Industrial Crops and Products, 124, 382-388.
6. Irakli, M., Katsantonis, D., Kleisiaris, F. 2015. Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran. Journal of Cereal Science 65:74-80.