Evgenia D. Spyrelli 1, Agapi I. Doulgeraki 2, Anthoula A. Argyri 2, Chrysoula C. Tassou 2, Efstathios Z. Panagou 1 and George- John E. Nychas 1,*

1 Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera odos 75, 11855 Athens, Greece; eugeniespcheng@gmail.com (E.D.S.); stathispanagou@aua.gr (E.Z.P.)

2 Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “Demeter”, Sof. Venizelou 1, Lycovrissi, 14123 Attica, Greece; adoulgeraki@aua.gr (A.I.D.); anthi.argyri@gmail.com (A.A.A.); soulatassou@gmail.com (C.C.T.)

* Correspondence: gjn@aua.gr; Tel.: +30-210-529-4693