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Items: 14

1.

The Role of Isothiocyanates as Cancer Chemo-Preventive, Chemo-Therapeutic and Anti-Melanoma Agents.

Mitsiogianni M, Koutsidis G, Mavroudis N, Trafalis DT, Botaitis S, Franco R, Zoumpourlis V, Amery T, Galanis A, Pappa A, Panayiotidis MI.

Antioxidants (Basel). 2019 Apr 18;8(4). pii: E106. doi: 10.3390/antiox8040106. Review.

2.

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside.

Starowicz M, Koutsidis G, Zieliński H.

Molecules. 2019 Mar 11;24(5). pii: E982. doi: 10.3390/molecules24050982.

3.

Lycopene and tomato and risk of cardiovascular diseases: A systematic review and meta-analysis of epidemiological evidence.

Cheng HM, Koutsidis G, Lodge JK, Ashor AW, Siervo M, Lara J.

Crit Rev Food Sci Nutr. 2019;59(1):141-158. doi: 10.1080/10408398.2017.1362630. Epub 2017 Sep 25.

PMID:
28799780
4.

Sensory analysis and aroma compounds of buckwheat containing products-a review.

Starowicz M, Koutsidis G, Zieliński H.

Crit Rev Food Sci Nutr. 2018 Jul 24;58(11):1767-1779. doi: 10.1080/10408398.2017.1284742. Epub 2017 Jul 7. Review.

PMID:
28686470
5.

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations.

Dack RE, Black GW, Koutsidis G, Usher SJ.

Food Chem. 2017 Oct 1;232:595-601. doi: 10.1016/j.foodchem.2017.04.043. Epub 2017 Apr 7.

PMID:
28490116
6.

Tomato and lycopene supplementation and cardiovascular risk factors: A systematic review and meta-analysis.

Cheng HM, Koutsidis G, Lodge JK, Ashor A, Siervo M, Lara J.

Atherosclerosis. 2017 Feb;257:100-108. doi: 10.1016/j.atherosclerosis.2017.01.009. Epub 2017 Jan 13. Review.

PMID:
28129549
7.

Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systems.

Constantinou C, Koutsidis G.

Food Chem. 2016 Apr 15;197(Pt A):769-75. doi: 10.1016/j.foodchem.2015.11.037. Epub 2015 Nov 10.

PMID:
26617015
8.

Composition of antioxidants and amino acids in Stevia leaf infusions.

Periche A, Koutsidis G, Escriche I.

Plant Foods Hum Nutr. 2014 Mar;69(1):1-7. doi: 10.1007/s11130-013-0398-1.

PMID:
24293005
9.

Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems.

Koutsidis G, Simons SP, Thong YH, Haldoupis Y, Mojica-Lazaro J, Wedzicha BL, Mottram DS.

J Agric Food Chem. 2009 Oct 14;57(19):9011-5. doi: 10.1021/jf9014763.

PMID:
19739658
10.

Acrylamide and pyrazine formation in model systems containing asparagine.

Koutsidis G, De la Fuente A, Dimitriou C, Kakoulli A, Wedzicha BL, Mottram DS.

J Agric Food Chem. 2008 Aug 13;56(15):6105-12. doi: 10.1021/jf703744k. Epub 2008 Jul 15.

PMID:
18624441
11.

Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.

Low MY, Koutsidis G, Parker JK, Elmore JS, Dodson AT, Mottram DS.

J Agric Food Chem. 2006 Aug 9;54(16):5976-83.

PMID:
16881704
12.

The effect of cooking on acrylamide and its precursors in potato, wheat and rye.

Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL.

Adv Exp Med Biol. 2005;561:255-69.

PMID:
16438303
13.

Kinetic models as a route to control acrylamide formation in food.

Wedzicha BL, Mottram DS, Elmore JS, Koutsidis G, Dodson AT.

Adv Exp Med Biol. 2005;561:235-53.

PMID:
16438302
14.

Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.

Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL.

J Agric Food Chem. 2005 Feb 23;53(4):1286-93.

PMID:
15713054

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