Chromatographic and spectroscopic methods in the analysis of triacylglycerol species and regiospecific isomers of oils and fatsANDRIKOPOULOS, Nikolaos K.Critical reviews in food science and nutrition. 2002, Vol 42, Num 5, pp 473-505, issn 1040-8398, 33 p.Article

Squalene in oils and fats from domestic and commercial fryings of potatoesKALOGEROPOULOS, Nick; ANDRIKOPOULOS, Nikolaos K.International journal of food sciences and nutrition. 2004, Vol 55, Num 2, pp 125-129, issn 0963-7486, 5 p.Article

Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extractsMAKRIS, Dimitris P; BOSKOU, George; ANDRIKOPOULOS, Nikolaos K et al.Journal of food composition and analysis (Print). 2007, Vol 20, Num 2, pp 125-132, issn 0889-1575, 8 p.Article

Effect of alkanna Albugam root on LDL oxidation. A comparative study with species of the lamiaceae familyKALIORA, Andriana C; ANDRIKOPOULOS, Nikolaos K.PTR. Phytotherapy research. 2005, Vol 19, Num 12, pp 1077-1079, issn 0951-418X, 3 p.Article

Dietary evaluation of Mediterranean fish and molluscs pan-fried in virgin olive oilKALOGEROPOULOS, Nick; ANDRIKOPOULOS, Nikolaos K; HASSAPIDOU, Maria et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 13, pp 1750-1758, issn 0022-5142, 9 p.Article

Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixturesMAKRIS, Dimitris P; BOSKOU, George; ANDRIKOPOULOS, Nikolaos K et al.Bioresource technology. 2007, Vol 98, Num 15, pp 2963-2967, issn 0960-8524, 5 p.Article

Oleuropein inhibits LDL oxidation induced by cooking oil frying by-products and platelet aggregation induced by platelet-activating factorANDRIKOPOULOS, Nikolaos K; ANTONOPOULOU, Smaragdi; KALIORA, Andriana C et al.Lebensmittel - Wissenschaft + Technologie. 2002, Vol 35, Num 6, pp 479-484, issn 0023-6438, 6 p.Article

Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan fryingSALTA, Fotini N; KALOGEROPOULOS, Nick; KARAVANOU, Nausika et al.European food research & technology (Print). 2008, Vol 227, Num 2, pp 391-400, issn 1438-2377, 10 p.Article

Characterisation of certain major polyphenolic antioxidants in grape (Vitis vinifera cv. Roditis) stems by liquid chromatography-mass spectrometryMAKRIS, Dimitris P; BOSKOU, George; ANDRIKOPOULOS, Nikolaos K et al.European food research & technology (Print). 2008, Vol 226, Num 5, pp 1075-1079, issn 1438-2377, 5 p.Article

Formation and distribution of oxidized fatty acids during deep-and pan-frying of potatoesKALOGEROPOULOS, Nick; SALTA, Fotini N; CHIOU, Antonia et al.European journal of lipid science and technology (Print). 2007, Vol 109, Num 11, pp 1111-1123, issn 1438-7697, 13 p.Article

Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoesANDRIKOPOULOS, Nikolaos K; KALOGEROPOULOS, Nick; FALIREA, Angeliki et al.International journal of food science & technology. 2002, Vol 37, Num 2, pp 177-190, issn 0950-5423, 14 p.Article

The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil (Koroneiki cv.) produced by organic versus non-organic cultivation methodANASTASOPOULOS, Efstathios; KALOGEROPOULOS, Nick; KALIORA, Andriana C et al.International journal of food science & technology. 2011, Vol 46, Num 1, pp 170-178, issn 0950-5423, 9 p.Article

Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oilKALOGEROPOULOS, Nick; MYLONA, Anastasia; CHIOU, Antonia et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 6, pp 1008-1017, issn 0023-6438, 10 p.Article

Monitoring of 2,4-decadienal in oils and fats used for frying in restaurants in Athens, GreeceANDRIKOPOULOS, Nikolaos K; CHIOU, Antonia; MYLONA, Anastasia et al.European journal of lipid science and technology (Print). 2004, Vol 106, Num 10, pp 671-679, issn 1438-7697, 9 p.Article

Evaluation of medium polarity materials isolated from fried edible oils by RP-HPLC = Evaluation de matériaux de polarité moyenne isolés d'huiles alimentaires frites, par RP-HPLCANDRIKOPOULOS, Nikolaos K; DEDOUSSIS, George V. Z; TZAMTZIS, Vassilios et al.European journal of lipid science and technology (Print). 2002, Vol 104, Num 2, pp 110-115, issn 1438-7697Article

Content of trans,trans-2,4-decadienal in deep-fried and pan-fried potatoesBOSKOU, George; SALTA, Fotini N; CHIOU, Antonia et al.European journal of lipid science and technology (Print). 2006, Vol 108, Num 2, pp 109-115, issn 1438-7697, 7 p.Article

Biological activity of some naturally occurring resins, gums and pigments against in vitro LDL oxidationANDRIKOPOULOS, Nikolaos K; KALIORA, Andriana C; ASSIMOPOULOU, Andreana N et al.PTR. Phytotherapy research. 2003, Vol 17, Num 5, pp 501-507, issn 0951-418X, 7 p.Article

Nutritional evaluation and bioactive microconstituents (carotenoids, tocopherols, sterols and squalene) of raw and roasted chicken fed on DHA-rich microalgaeKALOGEROPOULOS, Nick; CHIOU, Antonia; GAVALA, Efrosini et al.Food research international. 2010, Vol 43, Num 8, pp 2006-2013, issn 0963-9969, 8 p.Article

Dietary evaluation of vegetables pan-fried in virgin olive oil following the greek traditional culinary practiceKALOGEROPOULOS, Nick; GRIGORAKIS, Dimitris; MYLONA, Anastasia et al.Ecology of food and nutrition. 2006, Vol 45, Num 2, pp 105-123, issn 0367-0244, 19 p.Article

French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extractCHIOU, Antonia; KALOGEROPOULOS, Nick; EFSTATHIOU, Panayiota et al.International journal of food science & technology. 2013, Vol 48, Num 6, pp 1165-1171, issn 0950-5423, 7 p.Article

Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countriesKALOGEROPOULOS, Nick; CHIOU, Antonia; IOANNOU, Maria et al.Food chemistry. 2010, Vol 121, Num 3, pp 682-690, issn 0308-8146, 9 p.Article

Antioxidant capacity and phenolic profile of table olives from the Greek marketBOSKOU, George; SALTA, Fotini N; CHRYSOSTOMOU, Stavroula et al.Food chemistry. 2006, Vol 94, Num 4, pp 558-564, issn 0308-8146, 7 p.Article

Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes = Détérioration des substances naturelles antioxydantes des huiles végétales alimentaires lors des fritures domestiques de pomme de terre en pleine huile et à la poêleANDRIKOPOULOS, Nikolaos K; DEDOUSSIS, George V. Z; FALIREA, Ageliki et al.International journal of food sciences and nutrition. 2002, Vol 53, Num 4, pp 351-363, issn 0963-7486Article

Compositional changes and enrichment of mediterranean finfish during pan frying with virgin olive oilKALOGEROPOULOS, Nick; KOTSIOPOULOU, Chara; MYLONA, Anastasia et al.Ecology of food and nutrition. 2006, Vol 45, Num 3, pp 171-188, issn 0367-0244, 18 p.Article

Breast milk tocopherol content during the first six months in exclusively breastfeeding Greek womenANTONAKOU, Angeliki; CHIOU, Antonia; ANDRIKOPOULOS, Nikolaos K et al.European journal of nutrition (Print). 2011, Vol 50, Num 3, pp 195-202, issn 1436-6207, 8 p.Article