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Journal Name: Food Chemistry
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Lipid oxidation in muscle foods
Author/Creator:
Λαδίκος, Δημήτριος
;
Λουγκοβόης, Βλαδίμηρος Π.
Publication Date:
1990
Kinetic study of the anaerobic formation of nitric oxide haemoglobin
Author/Creator:
Λουγκοβόης, Βλαδίμηρος Π.
;
Houston, Thomas W.
Publication Date:
1989
Capacity of skeletal muscle for the formation of nitrosylhaemoproteins during the curing of meat
Author/Creator:
Λουγκοβόης, Βλαδίμηρος Π.
;
Houston, Thomas W.
Publication Date:
1987
Triacylglycerols and their fatty acid composition in edible Mediterranean molluscs and crustacean
Author/Creator:
Σινάνογλου, Βασιλεία
;
Μηνιάδου - Μεϊμάρογλου, Σοφία
;
Μεϊμάρογλου, Διδώ
Publication Date:
2008-09-15
Lipid, fatty acid and carotenoid content of edible egg yolks from avian species
Author/Creator:
Σινάνογλου, Βασιλεία
;
Στρατή, Ειρήνη
;
Μηνιάδου - Μεϊμάρογλου, Σοφία
Publication Date:
2011-02-01
Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species
Author/Creator:
Τσαπέ, Κατερίνα
;
Σινάνογλου, Βασιλεία
;
Μηνιάδου - Μεϊμάρογλου, Σοφία
Publication Date:
2010-09-01
Sensory assessment and chemical measurement of astringency of greek wines
Author/Creator:
Καλλιθράκα, Σταματίνα
;
Kim, D.
;
Τσακίρης, Αργύριος
;
Παρασκευόπουλος, Ιωάννης
;
Σολέας, Γεώργιος Ι.
Publication Date:
2011-06-15
Storage of olives (Olea europaea) under CO2 atmosphere
Author/Creator:
Ντουρτόγλου, Βασίλειος Γ.
;
Μάµαλος, Ανδρέας
;
Μακρής, Δημήτριος Π.
Publication Date:
2006
Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis
Author/Creator:
Κουσίση, Ελισάβετ
;
Ντουρτόγλου, Βασίλειος Γ.
;
Αγγελούσης, Γεώργιος
;
Παρασκευόπουλος, Ιωάννης
;
Ντουρτόγλου, Ευθαλία
Publication Date:
2009-06-15
Discrimination of varietal wines according to their volatiles
Author/Creator:
Ντουρτόγλου, Βασίλειος Γ.
;
Αντωνόπουλος, Αριστοτέλης
;
Ντουρτόγλου, Ευθαλία
;
Λαλάς, Σταύρος
Publication Date:
2014-09-15
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Σινάνογλου, Βασιλεία
Λάφκα, Θεοδώρα - Ιωάννα
Ντουρτόγλου, Βασίλειος Γ.
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Food Chemistry
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