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Assessment of Antioxidant and Scavenging Activities of Various Yogurts Using Different Sample Preparation Procedures

Applied sciences, 2022-09, Vol.12 (18), p.9283

2022

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Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses

Applied sciences, 2024-01, Vol.14 (1), p.265

2024

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Development of Enriched Oil with Polyphenols Extracted from Olive Mill Wastewater

Foods, 2023-01, Vol.12 (3), p.497

2023

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Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition

Applied sciences, 2022-04, Vol.12 (8), p.3834

2022

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Coencapsulation of Ferulic and Gallic acid in hp-b-cyclodextrin

Food chemistry, 2015-10, Vol.185, p.33-40

2015

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Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

Journal of chemistry, 2020-03, Vol.2020 (2020), p.1-12

2020

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Synthesis and Antioxidative Activity of Piperine Derivatives Containing Phenolic Hydroxyl

Journal of chemistry, 2020-07, Vol.2020 (2020), p.1-9

2020

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Nuclear magnetic resonance analysis of extra virgin olive oil: classification through secoiridoids

Journal of the science of food and agriculture, 2024-03, Vol.104 (4), p.1992-2005

2024

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Protection of Volatiles in a Wine with Low Sulfur Dioxide by Caffeic Acid or Glutathione

American journal of enology and viticulture, 2007-01, Vol.58 (2), p.274-278

2007

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Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

Journal of chemistry, 2020, Vol.2020 (2020), p.1-8

2020

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Chemical Composition and Larvicidal Activity of Flower Extracts from Clitoria ternatea against Aedes (Diptera: Culicidae)

Journal of chemistry, 2020, Vol.2020 (2020), p.1-9

2020

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Protective Effect of Coconut Oil Meal Phenolic Antioxidants against Macromolecular Damage: In Vitro and In Vivo Study

Journal of chemistry, 2020-06, Vol.2020 (2020), p.1-8

2020

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Quality Characteristics and Antioxidant Activity of Yogurt Containing Raw Omija and Sugared Omija during Storage

Journal of chemistry, 2020-10, Vol.2020 (2020), p.1-7

2020

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Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

Journal of chemistry, 2019, Vol.2019 (2019), p.1-13

2019

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Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off

Journal of chemistry, 2020-06, Vol.2020 (2020), p.1-11

2020

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Changes on the Development of Rigor Mortis in Cultured Tilapia (Oreochromis niloticus) Fed with a Mixture of Plant Proteins

Journal of chemistry, 2020, Vol.2020 (2020), p.1-9

2020

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Antioxidant Activity of Methyl Caffeate‐Enriched Olive Oils: From Extra Virgin Olive Oil to Extra Virgin Olive Oil‐Based Microemulsions

European journal of lipid science and technology, 2022-08, Vol.124 (8), p.n/a

2022

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Use of Fe (II) and H2O2 along with Heating for the Estimation of the Browning Susceptibility of White Wine

Applied sciences, 2022-04, Vol.12 (9), p.4422

2022

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Prevention of browning development in white wine by Se addition

BIO web of conferences, 2023, Vol.56, p.2015

2023

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Fat-Derived Volatiles of Various Products of Cows', Ewes', and Goats' Milk

International journal of food properties, 2012-05, Vol.15 (3), p.665-682

2012

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Selective 1D TOCSY NMR method for the determination of glutathione in white wine

Analytical methods, 2017-08, Vol.9 (30), p.4464-4470

2017

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Impedimetric Biosensor for the Assessment of the Clotting Activity of Rennet

Analytical chemistry (Washington), 2010-10, Vol.82 (20), p.8629-8636

2010

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Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by glutathione and N-acetylcysteine

International journal of food science & technology, 2008-06, Vol.43 (6), p.1053-1057

2008

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Antioxidant activities of some Greek wines and wine phenolic extracts

Journal of food composition and analysis, 2008-12, Vol.21 (8), p.614-621

2008

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Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by caffeic acid and gallic acid

Food research international, 2007, Vol.40 (1), p.176-181

2007

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Assessment of Antioxidant and Scavenging Activities of Various Yogurts Using Different Sample Preparation Procedures

Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses

Development of Enriched Oil with Polyphenols Extracted from Olive Mill Wastewater

Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition

Coencapsulation of Ferulic and Gallic acid in hp-b-cyclodextrin

Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

Synthesis and Antioxidative Activity of Piperine Derivatives Containing Phenolic Hydroxyl

Nuclear magnetic resonance analysis of extra virgin olive oil: classification through secoiridoids

Protection of Volatiles in a Wine with Low Sulfur Dioxide by Caffeic Acid or Glutathione

Quality Evaluation and Functional Properties of Reduced Sugar Jellies Formulated from Citrus Fruits

Chemical Composition and Larvicidal Activity of Flower Extracts from Clitoria ternatea against Aedes (Diptera: Culicidae)

Protective Effect of Coconut Oil Meal Phenolic Antioxidants against Macromolecular Damage: In Vitro and In Vivo Study

Quality Characteristics and Antioxidant Activity of Yogurt Containing Raw Omija and Sugared Omija during Storage

Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off

Changes on the Development of Rigor Mortis in Cultured Tilapia (Oreochromis niloticus) Fed with a Mixture of Plant Proteins

Antioxidant Activity of Methyl Caffeate‐Enriched Olive Oils: From Extra Virgin Olive Oil to Extra Virgin Olive Oil‐Based Microemulsions

Use of Fe (II) and H2O2 along with Heating for the Estimation of the Browning Susceptibility of White Wine

Prevention of browning development in white wine by Se addition

Fat-Derived Volatiles of Various Products of Cows', Ewes', and Goats' Milk

Selective 1D TOCSY NMR method for the determination of glutathione in white wine

Impedimetric Biosensor for the Assessment of the Clotting Activity of Rennet

Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by glutathione and N-acetylcysteine

Antioxidant activities of some Greek wines and wine phenolic extracts

Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by caffeic acid and gallic acid

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