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Results:
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Results: 8
Authors:
Bakalbassis, EG
Chatzopoulou, A
Melissas, VS
Tsimidou, M
Tsolaki, M
Vafiadis, A
Citation: Eg. Bakalbassis et al., Ab initio and density functional theory studies for the explanation of theantioxidant activity of certain phenolic acids, LIPIDS, 36(2), 2001, pp. 181-190
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:
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:
Damechki, M
Sotiropoulou, S
Tsimidou, M
Citation: M. Damechki et al., Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils, GRASAS ACEI, 52(3-4), 2001, pp. 207-213
Authors:
Selim, K
Tsimidou, M
Biliaderis, CG
Citation: K. Selim et al., Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices, FOOD CHEM, 71(2), 2000, pp. 199-206
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
Risultati:
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