Authors: Psomiadou, E Tsimidou, M

Citation: E. Psomiadou et M. Tsimidou, Pigments in Greek virgin olive oils: occurrence and levels, J SCI FOOD, 81(7), 2001, pp. 640-647

Authors: Arvanitoyannis, IS Bloukas, JG Pappa, I Psomiadou, E

Citation: Is. Arvanitoyannis et al., Multivariate data analysis of Cavourmas - a Greek cooked meat product, MEAT SCI, 54(1), 2000, pp. 71-75

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: Psomiadou, E Tsimidou, M

Citation: E. Psomiadou et M. Tsimidou, On the role of squalene in olive oil stability, J AGR FOOD, 47(10), 1999, pp. 4025-4032

Authors: Psomiadou, E Tsimidou, M

Citation: E. Psomiadou et M. Tsimidou, Simultaneous HPLC determination of tocopherols, carotenoids, and chlorophylls for monitoring their effect on virgin olive oil oxidation, J AGR FOOD, 46(12), 1998, pp. 5132-5138