D. Boskou

发表

Olive oil: chemistry and technology.

Dimitrios Boskou, D. Boskou, 2006 .

Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage, and summer savory.

M. Tsimidou, D. Boskou, N. Nenadis, 2002, Journal of agricultural and food chemistry.

Nonnutrient Antioxidants and Stability of Frying Oils

D. Boskou, 2011 .

Frying temperatures and minor constituents of oils and fats

D. Boskou, 1998 .

Changes in the sterol composition of olive oil on heating

D. Boskou, I. Morton, 1975 .

Effect of plant sterols on the rate of deterioration of heated oils

D. Boskou, I. Morton, Dimitrios-Christos Boskou, 1976 .

9. Olive Oil

D. Boskou, 2011 .

Stabilization of olive oil – lemon juice emulsion with polysaccharides

D. Boskou, A. Paraskevopoulou, V. Kiosseoglou, 2005 .

Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides

D. Boskou, A. Paraskevopoulou, D. Paraskevopoulou, 2007 .

Virgin Olive Oil

D. Boskou, A. Koidis, 2015 .

Virgin Olive Oil: Losses of Antioxidant Polar Phenolic Compounds due to Storage, Packaging, and Culinary Uses

D. Boskou, A. Koidis, 2014 .

Phenolic Compounds in Olives and Olive Oil

D. Boskou, 2008 .

Polar Phenolic Compounds

M. Tsimidou, D. Boskou, G. Blekas, 2006 .

Antioxidant effect of natural phenols on olive oil

D. Boskou, G. Papadopoulos, 1991 .

Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection

M. Tsimidou, D. Boskou, G. Papadopoulos, 1992 .

Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece

M. Tsimidou, D. Boskou, S. Kokkini, 1993 .

Detection and Quantification of Phenolic Compounds in Olive Oil, Olives, and Biological Fluids

D. Boskou, P. Dais, 2008 .

Olive oil: Properties and processing for use in food

D. Boskou, 2015 .

Olive Fruit, Table Olives, and Olive Oil Bioactive Constituents

D. Boskou, 2015 .

Methodology for identification of phenolic acids in complex phenolic mixtures by high-resolution two-dimensional nuclear magnetic resonance. Application to methanolic extracts of two oregano species

M. Tsimidou, D. Boskou, A. Troganis, 1998 .

On the determination of minor phenolic acids of virgin olive oil by RP-HPLC

M. Tsimidou, D. Boskou, F. Kotsifaki, 1996 .

Loss of stability of “veiled” (cloudy) virgin olive oils in storage

M. Tsimidou, D. Boskou, A. Koidis, 2005 .

Other Important Minor Constituents

D. Boskou, 2008 .

Endogenous microflora in turbid virgin olive oils and the physicochemical characteristics of these oils

D. Boskou, A. Koidis, E. Triantafillou, 2008 .

Olive (Olea europaea)

N. Caporaso, D. Boskou, 2020 .

Antifungal properties of Origanum glandulosum Desf. extracts

D. Boskou, V. Exarchou, R. Belhattab, 2004 .

Mediterranean Diet Food: Strategies to Preserve a Healthy Tradition

D. Boskou, 2015 .

Determination of phospholipids in olive oil by 31P NMR spectroscopy.

D. Boskou, A. Koidis, E. Hatzakis, 2008, Journal of agricultural and food chemistry.

Antioxidant Activity and Biophenol Levels in Table Olives : Other Bioactives Antioxidant Activity

M. L. Clodoveo, D. Boskou, 2015 .

Table Olives as Sources of Bioactive Compounds

M. L. Clodoveo, S. Camposeo, D. Boskou, 2015 .

Olive Oil Composition

Dimitrios Boskou, Maria Z. Tsimidou, M. Tsimidou, 2006 .

Table Olives: A Vehicle for the Delivery of Bioactive Compounds

Dimitrios Boskou, D. Boskou, 2017 .

Contribution of α-tocopherol to olive oil stability

Dimitrios Boskou, Maria Z. Tsimidou, M. Tsimidou, 1995 .

The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils

Dimitrios Boskou, Anastasios Koidis, D. Boskou, 2006 .

Phenolic compounds in virgin olive oils : Fractionation by solid phase extraction and antioxidant activity assessment

Jozef P. H. Linssen, Dimitrios Boskou, Henk A. Schols, 1997 .

Research and Innovative Approaches to Obtain Virgin Olive Oils with a Higher Level of Bioactive Constituents

Riccardo Amirante, Maria Lisa Clodoveo, Dimitrios Boskou, 2015 .

Phenolic compounds and stability of virgin olive oil—Part I

Dimitrios Boskou, Maria Z. Tsimidou, M. Tsimidou, 1992 .

Chapter 13. Mediterranean food products: research and development

D. Boskou, 2012 .

Characteristics of the Olive Tree and Olive Fruit

D. Boskou, 2006 .

Olive Oil : Chemistry and Technology, Second Edition

Dimitrios Boskou, D. Boskou, 2006 .

Olive oil

D. Boskou, D Boskou, 2016, Reactions Weekly.

Screening for antioxidant activity of essential oils obtained from spices

D. Boskou, V. Lagouri, 1995 .

Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis)

P. Kefalas, D. Boskou, A. Assimopoulou, 2006 .

Culinary applications of olive oil—minor constituents and cooking

D. Boskou, 2009 .

Evaluation of oregano antioxidant activity in mackerel oil

M. Tsimidou, D. Boskou, E. Papavergou, 1995 .

Storage and Packing

Dimitrios Boskou, D. Boskou, 2006 .

α-Tocopherol Content of Greek Virgin Olive Oils

Dimitrios Boskou, Maria Z. Tsimidou, M. Tsimidou, 2000 .

Olive Oil : Minor Constituents and Health

D. Boskou, 2008 .

Antioxidant activity of essential oils from the plants of the Lamiaceae family

Maria Z. Tsimidou, M. Tsimidou, D. Boskou, 1994 .

Phenolic compounds in olive oil and olives

M. Tsimidou, D. Boskou, G. Blekas, 2005 .

OliveNet™: a comprehensive library of compounds from Olea europaea

Julia Liang, Andrew Hung, Natalie P. Bonvino, 2018, Database J. Biol. Databases Curation.

Antioxidant activities of alkannin, shikonin and Alkanna tinctoria root extracts in oil substrates

D. Boskou, A. Assimopoulou, V. Papageorgiou, 2004 .

Antiproliferative and apoptotic effects of selective phenolic acids on T47D human breast cancer cells: potential mechanisms of action

M. Kampa, E. Castanas, D. Boskou, 2003, Breast Cancer Research.

Nutrient antioxidants in some herbs and Mediterranean plant leaves

P. Kefalas, D. Boskou, C. Petrakis, 1998 .

Nutrient antioxidants in oregano.

D. Boskou, V. Lagouri, 1996, International journal of food sciences and nutrition.

Do strong intramolecular hydrogen bonds persist in aqueous solution? Variable temperature gradient 1H, 1H–13C GE-HSQC and GE-HMBC NMR studies of flavonols and flavones in organic and aqueous mixtures

M. Tsimidou, D. Boskou, A. Troganis, 2002 .

Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae.

D. Boskou, G. Blekas, G. Blekas, 2001, International journal of food sciences and nutrition.

Chemical interesterification of olive oil‐tristearin blends for margarines

D. Boskou, V. Gavriilidou, 2007 .

The composition of free and esterified sterols in tomato seed oil

D. Boskou, B. Kiosseoglou, 1989 .

Identification and quantification of caffeic and rosmarinic acid in complex plant extracts by the use of variable-temperature two-dimensional nuclear magnetic resonance spectroscopy.

M. Tsimidou, D. Boskou, A. Troganis, 2001, Journal of agricultural and food chemistry.

Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures

Dimitrios Boskou, Ibrahim Elmadfa, I. Elmadfa, 2010 .

Plant-derived antioxidants as food additives.

D. Boskou, D. Makris, N. Dubey, 2015 .

RHEOLOGICAL AND SENSORY PROPERTIES OF POPULAR GREEK FOODSTUFFS: A REVIEW

S. Kasapis, D. Boskou, 2001 .

Edible Cold Pressed Oils and Their Biologically Active Components

D. Boskou, 2017 .

Antioxidant phenols in vegetable oils.

P. Kefalas, D. Boskou, I. Gerothanassis, 2006 .

Treatments and Modifications

D. Boskou, 2006 .

Distribution of Isomeric Octadecenoic Fatty Acids in Commercially Hydrogenated Olive Oil

D. Boskou, D. Chryssafidis, 1986 .

Fatty acid composition andtrans isomer content of hardened olive oil

D. Boskou, Apostolos Karapostolakis, 1983 .

Composition of total and esterified 4α-monomethylsterols and triterpene alcohols in virgin olive oil

D. Boskou, V. Kiosseoglou, D. Chryssafidis, 1992 .

Liquid chromatography-mass spectrometry techniques in flavonoid analysis: recent advances.

P. Kefalas, D. Boskou, D. Makris, 2006 .

The health claim on “olive oil polyphenols” and the need for meaningful terminology and effective analytical protocols

M. Tsimidou, D. Boskou, 2015 .

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to a 8th list of substances for food contact materials

F. Toldrá, C. Leclercq, W. Dekant, 2005 .

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to use of an enzyme preparation based on thrombin:fibrinogen derived from cattle and/or pigs as a food additive for reconstituting food

F. Toldrá, C. Leclercq, W. Dekant, 2005 .

Olive Oil: Processing Characterization, and Health Benefits

M. L. Clodoveo, D. Boskou, 2020, Foods.

Domestic and Other Uses Olive oil , a food

D. Boskou, 2006 .