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Items: 5

1.

The Honey Volatile Code: A Collective Study and Extended Version.

Karabagias IK, Karabagias VK, Badeka AV.

Foods. 2019 Oct 17;8(10). pii: E508. doi: 10.3390/foods8100508.

2.

Characterization of prickly pear juice by means of shelf life, sensory notes, physicochemical parameters and bio-functional properties.

Karabagias VK, Karabagias IK, Gatzias I, Riganakos KA.

J Food Sci Technol. 2019 Aug;56(8):3646-3659. doi: 10.1007/s13197-019-03797-4. Epub 2019 Jun 13.

PMID:
31413392
3.

Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA.

Karabagias VK, Karabagias IK, Louppis A, Badeka A, Kontominas MG, Papastephanou C.

Foods. 2019 Apr 15;8(4). pii: E123. doi: 10.3390/foods8040123.

4.

Physico-Chemical Parameters, Phenolic Profile, In Vitro Antioxidant Activity and Volatile Compounds of Ladastacho (Lavandula stoechas) from the Region of Saidona.

Karabagias IK, Karabagias VK, Riganakos KA.

Antioxidants (Basel). 2019 Mar 28;8(4). pii: E80. doi: 10.3390/antiox8040080.

5.

Characterization of Eucalyptus, Chestnut and Heather Honeys from Portugal Using Multi-Parameter Analysis and Chemo-Calculus.

Karabagias IK, Maia M, Karabagias VK, Gatzias I, Badeka AV.

Foods. 2018 Nov 30;7(12). pii: E194. doi: 10.3390/foods7120194.

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