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Mihai, A. L., Negoiță, M., Ionescu, V., Adascălului, A. C., Manolache, F. A., Iorga, E.

Comparative analysis of fatty acids composition of vegetable oils and animal fats by application of GC-MS and NMR techniques

Papadaki, E., Tsimidou, M. Z., Mantzouridou, F.Th.

Evaluation of the biological detoxification of table olive processing wastewaters by UV-Vis spectrophotometry and liquid chromatography

Mastralexi, A., Filippidou, M., Mantzouridou, F.Th., Zachariadis G., Tsimidou M. Z.

Sodium content in Spanish-style Halkidiki green olives and its relationship with consumer acceptability scores

Mastralexi A., Nenadis Ν., Tsimidou M. Z.

Monitoring the loss of freshness of the PDO Agoureleo Chalkidikis virgin olive oil upon storage in the dark using chromatographic, spectroscopic and organoleptic means

Tena, N., Aparicio-Ruiz, R., Lobo, A., García-González, D. L., Morales, M. T., Aparicio, R.

Evaluation of virgin olive oil shelf-life by mesh cell-FTIR spectroscopy

Caira, S., Nicolai, M. A., Lilla, S., Calabrese, M. G., Pinto, G., Scaloni, A., Chianese, L., Addeo, F.

Eventual limits of the current EU official method for evaluating milk adulteration of water buffalo dairy products and potential proteomic solutions

Roidaki, A., Kollia, E., Panagopoulou, E., Proestos, C., Markaki, P., Chiou, A.

Superfoods and Superherbs: Characterization of Antioxidant, Antifungal capacity and Nutritional Designation

Tsagkaris, A. S., Koulis, G. A., Proestos, C., Thomaidis, N. S.

Development and validation of a UPLC-qTOF MS method for the determination of flavonoids and phenolic acids in honey

Kissoudi, M., Samanidou, V.

Extraction, purification and evaluation of food-grade phycocyanin from Spirulina Platensis

de la Luz Cádiz-Gurrea, M., Fernández-Arroyo, S., Segura-Carretero, A.

Extensive characterization of phenolic composition from Pine Bark concentrated extract as a food supplement by HPLC-ESI/DAD-QTOF-MS

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