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Results:
1-8
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Results: 8
Authors:
Kasapis, S
Boskou, D
Citation: S. Kasapis et D. Boskou, Rheological and sensory properties of popular Greek foodstuffs: A review, INT J FO PR, 4(2), 2001, pp. 327-340
Authors:
Triantaphyllou, K
Blekas, G
Boskou, D
Citation: K. Triantaphyllou et al., Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae, INT J F S N, 52(4), 2001, pp. 313-317
Authors:
Athanasiadis, I
Boskou, D
Kanellaki, M
Koutinas, AA
Citation: I. Athanasiadis et al., Effect of carbohydrate substrate on fermentation by kefir yeast supported on delignified cellulosic materials, J AGR FOOD, 49(2), 2001, pp. 658-663
Authors:
Exarchou, V
Troganis, A
Gerothanassis, IP
Tsimidou, M
Boskou, D
Citation: V. Exarchou et al., Identification and quantification of caffeic and rosmarinic acid in complex plant extracts by the use of variable-temperature two-dimensional nuclearmagnetic resonance spectroscopy, J AGR FOOD, 49(1), 2001, pp. 2-8
Authors:
Psomiadou, E
Tsimidou, M
Boskou, D
Citation: E. Psomiadou et al., alpha-Tocopherol content of Greek virgin olive oils, J AGR FOOD, 48(5), 2000, pp. 1770-1775
Authors:
Athanasiadis, I
Boskou, D
Kanellaki, M
Koutinas, AA
Citation: I. Athanasiadis et al., Low-temperature alcoholic fermentation by delignified cellulosic material supported cells of kefir yeast, J AGR FOOD, 47(10), 1999, pp. 4474-4477
Authors:
Demo, A
Petrakis, C
Kefalas, P
Boskou, D
Citation: A. Demo et al., Nutrient antioxidants in some herbs and Mediterranean plant leaves, FOOD RES IN, 31(5), 1998, pp. 351-354
Authors:
Boskou, D
Citation: D. Boskou, Frying temperatures and minor constituents of oils and fats, GRASAS ACEI, 49(3-4), 1998, pp. 326-330
Risultati:
1-8
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