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Bioavailability of the phenolic compounds of the fruits (drupes) of Olea europaea (olives): Impact on plasma antioxidant status in humans

Phytomedicine (Stuttgart), 2007-10, Vol.14 (10), p.659-667

2007

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Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract

Food science and technology international, 2007-12, Vol.13 (6), p.413-421

2007

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Retention and Distribution of Polyphenols after Pan-Frying of French Fries in Oils Enriched with Olive Leaf Extract

Journal of food science, 2007-10, Vol.72 (8), p.S574-S584

2007

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Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts

Journal of food composition and analysis, 2007-03, Vol.20 (2), p.125-132

2007

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Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with β-cyclodextrin

Food chemistry, 2007, Vol.101 (2), p.652-658

2007

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Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures

Bioresource technology, 2007-11, Vol.98 (15), p.2963-2967

2007

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Analysis of Olive Oil and Seed Oil Triglycerides by Capillary Gas Chromatography as a Tool for the Detection of the Adulteration of Olive Oil

Journal of chromatographic science, 2001-04, Vol.39 (4), p.137-145

2001

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Antioxidant capacity and phenolic profile of table olives from the Greek market

Food chemistry, 2006-03, Vol.94 (4), p.558-564

2006

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Currants ( Vitis vinifera L.) content of simple phenolics and antioxidant activity

Food chemistry, 2007, Vol.102 (2), p.516-522

2007

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Recovery and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after pan-frying of Mediterranean finfish in virgin olive oil

Food chemistry, 2007, Vol.100 (2), p.509-517

2007

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Dietary evaluation of Mediterranean fish and molluscs pan-fried in virgin olive oil

Journal of the science of food and agriculture, 2004-10, Vol.84 (13), p.1750-1758

2004

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Bioavailability of the phenolic compounds of the fruits : impact on plasma antioxidant status in humans

Phytomedicine (Stuttgart), 2007-10, Vol.14 (10), p.659

2007

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Effect of Alkanna albugam root on LDL oxidation. A comparative study with species of the Lamiaceae family

Phytotherapy research, 2005-12, Vol.19 (12), p.1077-1079

2005

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Triacylglycerol species of less common edible vegetable oils

Food reviews international, 2004-11, Vol.20 (4), p.389-405

2004

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Detection and identification of simple phenolics in Pistacia lentiscus resin

Journal of liquid chromatography & related technologies, 2004, Vol.27 (2), p.289-300

2004

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Dietary evaluation of vegetables pan-fried in virgin olive oil following the Greek traditional culinary practice

Ecology of food and nutrition, 2006-03, Vol.45 (2), p.105-123

2006

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Compositional Changes and Enrichment of Mediterranean Finfish During Pan Frying With Virgin Olive Oil

Ecology of food and nutrition, 2006-07, Vol.45 (3), p.171-188

2006

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Lipid Separation from Urtica dioica: Existence of Platelet-Activating Factor

Journal of agricultural and food chemistry, 1996-10, Vol.44 (10), p.3052-3056

1996

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Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece

Food service technology, 2003-06, Vol.3 (2), p.49-59

2003

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Isolation and complete separation of lipids from natural sources

Journal of liquid chromatography & related technologies, 1996-01, Vol.19 (4), p.521-535

1996

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Separation of several main glycolipids into classes and partially into species by HPLC and UV-detection

Journal of liquid chromatography & related technologies, 1996-01, Vol.19 (5), p.771-781

1996

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HPLC analysis of phenolic antioxidants, tocopherols and tirglycerides

Journal of the American Oil Chemists' Society, 1991, Vol.68 (6), p.359-364

1991

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Detection of olive oil adulteration with linoleic acid-rich oils by reversed-phase high-performance liquid chromatography

Journal of Chromatography A, 1986, Vol.366, p.311-320

1986

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HPLC analysis of phenolic antioxidants, tocopherols and triglycerides

Journal of the American Oil Chemists' Society, 1992-06, Vol.68 (6)

1992

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Lipids of Pinus halepensis pollen

Phytochemistry (Oxford), 1985-01, Vol.24 (12), p.2953-2957

1985

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Chemistry, Analytical
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Bioavailability of the phenolic compounds of the fruits (drupes) of Olea europaea (olives): Impact on plasma antioxidant status in humans

Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract

Retention and Distribution of Polyphenols after Pan-Frying of French Fries in Oils Enriched with Olive Leaf Extract

Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts

Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with β-cyclodextrin

Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures

Analysis of Olive Oil and Seed Oil Triglycerides by Capillary Gas Chromatography as a Tool for the Detection of the Adulteration of Olive Oil

Antioxidant capacity and phenolic profile of table olives from the Greek market

Currants ( Vitis vinifera L.) content of simple phenolics and antioxidant activity

Recovery and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after pan-frying of Mediterranean finfish in virgin olive oil

Dietary evaluation of Mediterranean fish and molluscs pan-fried in virgin olive oil

Bioavailability of the phenolic compounds of the fruits : impact on plasma antioxidant status in humans

Effect of Alkanna albugam root on LDL oxidation. A comparative study with species of the Lamiaceae family

Triacylglycerol species of less common edible vegetable oils

Detection and identification of simple phenolics in Pistacia lentiscus resin

Dietary evaluation of vegetables pan-fried in virgin olive oil following the Greek traditional culinary practice

Compositional Changes and Enrichment of Mediterranean Finfish During Pan Frying With Virgin Olive Oil

Lipid Separation from Urtica dioica: Existence of Platelet-Activating Factor

Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece

Isolation and complete separation of lipids from natural sources

Separation of several main glycolipids into classes and partially into species by HPLC and UV-detection

HPLC analysis of phenolic antioxidants, tocopherols and tirglycerides

Detection of olive oil adulteration with linoleic acid-rich oils by reversed-phase high-performance liquid chromatography

HPLC analysis of phenolic antioxidants, tocopherols and triglycerides

Lipids of Pinus halepensis pollen

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