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Milk β-lactoglobulin complexes with tea polyphenols

Food chemistry, 2011-08, Vol.127 (3), p.1046-1055

2011

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Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. longifolia

Food chemistry, 2007, Vol.103 (4), p.1449-1456

2007

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Stability, physical properties and acceptance of salad dressings containing saffron (Crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process

Food science & technology, 2018-11, Vol.97, p.404-413

2018

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Antioxidant activity in meat treated with oregano and sage essential oils

Food chemistry, 2008-02, Vol.106 (3), p.1188-1194

2008

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Geographical differentiation of dried lentil seed (Lens culinaris) samples using Diffuse Reflectance Fourier Transform Infrared Spectroscopy (DRIFTS) and discriminant analysis

Food chemistry, 2014-02, Vol.145, p.1011-1014

2014

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Biological activities of the essential oils and methanol extract of Origanum vulgare ssp. vulgare in the Eastern Anatolia region of Turkey

Food control, 2004-10, Vol.15 (7), p.549-557

2004

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Differentiation of Greek red wines on the basis of grape variety using attenuated total reflectance Fourier transform infrared spectroscopy

Food chemistry, 2008-11, Vol.111 (1), p.192-196

2008

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The effect of water deficit stress on the growth, yield and composition of essential oils of parsley

Scientia horticulturae, 2008-02, Vol.115 (4), p.393-397

2008

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GC-MS Analysis of Essential Oils from Some Greek Aromatic Plants and Their Fungitoxicity on Penicillium digitatum

Journal of agricultural and food chemistry, 2000-06, Vol.48 (6), p.2576-2581

2000

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Improvement of biodiesel production based on the application of ultrasound: Monitoring of the procedure by FTIR spectroscopy

Journal of the American Oil Chemists' Society, 2006-01, Vol.83 (1), p.53-57

2006

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Probing the binding sites of resveratrol, genistein, and curcumin with milk β-lactoglobulin

Journal of biomolecular structure & dynamics, 2013-12, Vol.31 (12), p.1455-1466

2013

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In Vitro Antibacterial, Antifungal, and Antioxidant Activities of the Essential Oil and Methanol Extracts of Herbal Parts and Callus Cultures of Satureja hortensis L

Journal of agricultural and food chemistry, 2003-07, Vol.51 (14), p.3958-3965

2003

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Polyphenol composition and antioxidant and metal chelating activities of the solid residues from the essential oil industry

Industrial crops and products, 2013-08, Vol.49, p.150-159

2013

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Effects of the active constituents of Crocus sativus L., crocins on recognition and spatial rats’ memory

Behavioural brain research, 2007-11, Vol.183 (2), p.141-146

2007

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Differentiation of saffron from four countries by mid-infrared spectroscopy and multivariate analysis

European food research & technology, 2010-02, Vol.230 (4), p.571-577

2010

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Geographical differentiation of saffron by GC–MS/FID and chemometrics

European food research & technology, 2009-10, Vol.229 (6), p.899-905

2009

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Toxicity of citrus essential oils against Ceratitis capitata (Diptera: Tephritidae) larvae

Annals of applied biology, 2009-12, Vol.155 (3), p.381-389

2009

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Polyphenol composition, antioxidant and bioplaguicide activities of the solid residue from hydrodistillation of Rosmarinus officinalis L

Industrial crops and products, 2014-08, Vol.59, p.125-134

2014

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Effects of Ocimum basilicum and Ruta chalepensis hydrosols on Aphis gossypii and Tetranychus urticae

Journal of applied entomology (1986), 2018-05, Vol.142 (4), p.413-420

2018

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Quantitative determination of anthocyanins in three sweet cherry varieties using diffuse reflectance infrared Fourier transform spectroscopy

Journal of food composition and analysis, 2011-02, Vol.24 (1), p.17-21

2011

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An overview of structural features of DNA and RNA complexes with saffron compounds: Models and antioxidant activity

Journal of photochemistry and photobiology. B, Biology, 2009-06, Vol.95 (3), p.204-212

2009

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FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes

Carbohydrate polymers, 1998-12, Vol.37 (4), p.395-408

1998

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Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey

Food chemistry, 2003-09, Vol.82 (4), p.575-582

2003

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Kenaf xylan – A source of biologically active acidic oligosaccharides

Carbohydrate polymers, 2006-10, Vol.66 (1), p.126-134

2006

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Qualitative Determination of Volatile Compounds and Quantitative Evaluation of Safranal and 4-Hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde (HTCC) in Greek Saffron

Journal of agricultural and food chemistry, 2004-07, Vol.52 (14), p.4515-4521

2004

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Milk β-lactoglobulin complexes with tea polyphenols

Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. longifolia

Stability, physical properties and acceptance of salad dressings containing saffron (Crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process

Antioxidant activity in meat treated with oregano and sage essential oils

Geographical differentiation of dried lentil seed (Lens culinaris) samples using Diffuse Reflectance Fourier Transform Infrared Spectroscopy (DRIFTS) and discriminant analysis

Biological activities of the essential oils and methanol extract of Origanum vulgare ssp. vulgare in the Eastern Anatolia region of Turkey

Differentiation of Greek red wines on the basis of grape variety using attenuated total reflectance Fourier transform infrared spectroscopy

The effect of water deficit stress on the growth, yield and composition of essential oils of parsley

GC-MS Analysis of Essential Oils from Some Greek Aromatic Plants and Their Fungitoxicity on Penicillium digitatum

Improvement of biodiesel production based on the application of ultrasound: Monitoring of the procedure by FTIR spectroscopy

Probing the binding sites of resveratrol, genistein, and curcumin with milk β-lactoglobulin

In Vitro Antibacterial, Antifungal, and Antioxidant Activities of the Essential Oil and Methanol Extracts of Herbal Parts and Callus Cultures of Satureja hortensis L

Polyphenol composition and antioxidant and metal chelating activities of the solid residues from the essential oil industry

Effects of the active constituents of Crocus sativus L., crocins on recognition and spatial rats’ memory

Differentiation of saffron from four countries by mid-infrared spectroscopy and multivariate analysis

Geographical differentiation of saffron by GC–MS/FID and chemometrics

Toxicity of citrus essential oils against Ceratitis capitata (Diptera: Tephritidae) larvae

Polyphenol composition, antioxidant and bioplaguicide activities of the solid residue from hydrodistillation of Rosmarinus officinalis L

Effects of Ocimum basilicum and Ruta chalepensis hydrosols on Aphis gossypii and Tetranychus urticae

Quantitative determination of anthocyanins in three sweet cherry varieties using diffuse reflectance infrared Fourier transform spectroscopy

An overview of structural features of DNA and RNA complexes with saffron compounds: Models and antioxidant activity

FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes

Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey

Kenaf xylan – A source of biologically active acidic oligosaccharides

Qualitative Determination of Volatile Compounds and Quantitative Evaluation of Safranal and 4-Hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde (HTCC) in Greek Saffron

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