F. Salta

发表

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

George Boskou, F. Salta, S. Chrysostomou, 2006, Food Chemistry.

Migration of health promoting microconstituents from frying vegetable oils to French fries

Nick Kalogeropoulos, George Boskou, F. Salta, 2012 .

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

George Boskou, F. Salta, A. Mylona, 2007 .

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

F. Salta, A. Mylona, A. Chiou, 2007 .

Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.

F. Salta, A. Mylona, A. Chiou, 2007, Journal of food science.

Encapsulation of Olive Leaf Extract in β-Cyclodextrin

I. Mourtzinos, F. Salta, A. Chiou, 2007 .

Content of trans,trans-2,4-decadienal in deep-fried and pan-fried potatoes

George Boskou, F. Salta, A. Chiou, 2006 .

Pan-frying of French fries in three different edible oils enriched with olive leaf extract: oxidative stability and fate of microconstituents.

F. Salta, A. Chiou, N. Andrikopoulos, 2009 .

Encapsulation of olive leaf extract in beta-cyclodextrin.

I. Mourtzinos, F. Salta, A. Chiou, 2007, Journal of agricultural and food chemistry.

Formation and distribution of oxidized fatty acids during deep‐ and pan‐frying of potatoes

F. Salta, A. Chiou, N. Andrikopoulos, 2007 .

Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying

F. Salta, N. Andrikopoulos, N. Kalogeropoulos, 2008 .

Phytosterols in frying oils: evaluation of their absorption in pre-fried potatoes and determination of their destruction kinetics after repeated deep and pan frying

F. Salta, V. Karathanos, Panagiotis E. Igoumenidis, 2011 .