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Items: 19

1.

Capsaicin, an inhibitor of Ochratoxin A production by Aspergillus section Nigri strains in grapes (Vitis vinifera L.).

Kollia E, Proestos C, Zoumpoulakis P, Markaki P.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Aug 22:1-13. doi: 10.1080/19440049.2019.1652771. [Epub ahead of print]

PMID:
31437087
2.

Effect of Natural Food Antioxidants against LDL and DNA Oxidative Changes.

Kiokias S, Proestos C, Oreopoulou V.

Antioxidants (Basel). 2018 Oct 3;7(10). pii: E133. doi: 10.3390/antiox7100133. Review.

3.

Optimization of Polyphenol Extraction from Allium ampeloprasum var. porrum through Response Surface Methodology.

Strati IF, Kostomitsopoulos G, Lytras F, Zoumpoulakis P, Proestos C, Sinanoglou VJ.

Foods. 2018 Oct 2;7(10). pii: E162. doi: 10.3390/foods7100162.

4.

Quality Assessment of Pork and Turkey Hams Using FT-IR Spectroscopy, Colorimetric, and Image Analysis.

Sinanoglou VJ, Cavouras D, Xenogiannopoulos D, Proestos C, Zoumpoulakis P.

Foods. 2018 Sep 15;7(9). pii: E152. doi: 10.3390/foods7090152.

5.

Carotenoids: From Plants to Food and Feed Industries.

Langi P, Kiokias S, Varzakas T, Proestos C.

Methods Mol Biol. 2018;1852:57-71. doi: 10.1007/978-1-4939-8742-9_3. Review.

PMID:
30109624
6.

Determination of Vitamin E in Cereal Products and Biscuits by GC-FID.

Pasias IN, Kiriakou IK, Papakonstantinou L, Proestos C.

Foods. 2018 Jan 1;7(1). pii: E3. doi: 10.3390/foods7010003.

7.

Development of a Rapid Method for the Determination of Caffeine in Coffee Grains by GC-FID-A Fully Validated Approach.

Pasias IN, Kiriakou I, Proestos C.

Antioxidants (Basel). 2017 Aug 22;6(3). pii: E67. doi: 10.3390/antiox6030067.

8.

Evaluating Modern Techniques for the Extraction and Characterisation of Sunflower (Hellianthus annus L.) Seeds Phenolics.

Zoumpoulakis P, Sinanoglou VJ, Siapi E, Heropoulos G, Proestos C.

Antioxidants (Basel). 2017 Jun 24;6(3). pii: E46. doi: 10.3390/antiox6030046.

9.

Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation.

Proestos C, Varzakas T.

Foods. 2017 Apr 4;6(4). pii: E28. doi: 10.3390/foods6040028.

10.

HMF and diastase activity in honeys: A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration.

Pasias IN, Kiriakou IK, Proestos C.

Food Chem. 2017 Aug 15;229:425-431. doi: 10.1016/j.foodchem.2017.02.084. Epub 2017 Feb 22.

PMID:
28372195
11.
12.

Αntioxidant activity of Cynara scolymus L. and Cynara cardunculus L. extracts obtained by different extraction techniques.

Kollia E, Markaki P, Zoumpoulakis P, Proestos C.

Nat Prod Res. 2017 May;31(10):1163-1167. doi: 10.1080/14786419.2016.1219864. Epub 2016 Aug 11.

PMID:
27687506
13.

Metabolic and antioxidant profiles of herbal infusions and decoctions.

Fotakis C, Tsigrimani D, Tsiaka T, Lantzouraki DZ, Strati IF, Makris C, Tagkouli D, Proestos C, Sinanoglou VJ, Zoumpoulakis P.

Food Chem. 2016 Nov 15;211:963-71. doi: 10.1016/j.foodchem.2016.05.124. Epub 2016 May 19.

PMID:
27283718
14.

Lipid and fatty acid profile of the edible fungus Laetiporus sulphurous. Antifungal and antibacterial properties.

Sinanoglou VJ, Zoumpoulakis P, Heropoulos G, Proestos C, Ćirić A, Petrovic J, Glamoclija J, Sokovic M.

J Food Sci Technol. 2015 Jun;52(6):3264-72. doi: 10.1007/s13197-014-1377-8. Epub 2014 Apr 30.

15.

Different extraction methodologies and their influence on the bioactivity of the wild edible mushroom Laetiporus sulphureus (Bull.) Murrill.

Petrović J, Papandreou M, Glamočlija J, Ćirić A, Baskakis C, Proestos C, Lamari F, Zoumpoulakis P, Soković M.

Food Funct. 2014 Nov;5(11):2948-60. doi: 10.1039/c4fo00727a.

PMID:
25220659
16.

Study of the migration phenomena of specific metals in canned tomato paste before and after opening. Validation of a new quality indicator for opened cans.

Raptopoulou KG, Pasias IN, Thomaidis NS, Proestos C.

Food Chem Toxicol. 2014 Jul;69:25-31. doi: 10.1016/j.fct.2014.03.023. Epub 2014 Mar 26.

PMID:
24680799
17.
18.

Antioxidant Capacity of Selected Plant Extracts and Their Essential Oils.

Proestos C, Lytoudi K, Mavromelanidou OK, Zoumpoulakis P, Sinanoglou VJ.

Antioxidants (Basel). 2013 Jan 4;2(1):11-22. doi: 10.3390/antiox2010011.

19.

Phenolic compounds in red wine digested in vitro in the presence of iron and other dietary factors.

Argyri K, Proestos C, Komaitis M, Kapsokefalou M.

Int J Food Sci Nutr. 2005 May;56(3):213-22.

PMID:
16009636

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