E. Botsoglou

发表

Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties.

D. Fletouris, E. Botsoglou, A. Govaris, 2014, Meat science.

Oxidation and protection of poultry and eggs.

E. Botsoglou, N. Botsoglou, 2010 .

Use of Saffron ( Crocus sativus L . ) as a Feed Additive for Improving Growth and Meat or Egg Quality in Poultry

E. Botsoglou, I. Giannenas, N. Botsoglou, 2010 .

The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage.

E. Botsoglou, N. Botsoglou, G. Papageorgiou, 2003, Meat science.

Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork

D. Fletouris, E. Botsoglou, A. Govaris, 2014 .

Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate.

D. Fletouris, E. Botsoglou, A. Govaris, 2012, Meat science.

Effect of processing and storage on the fatty acid composition of n‐3 or n‐6 fatty acid‐enriched eggs

D. Fletouris, E. Botsoglou, A. Govaris, 2012 .

Effect of supplementation of the laying hen diet with olive leaves (Olea europea L.) on lipid oxidation and fatty acid profile of α-linolenic acid enriched eggs during storage

D. Fletouris, E. Botsoglou, N. Botsoglou, 2012, British poultry science.

The effect of feeding rosemary, oregano, saffron and a-tocopheryl acetate on hen performance and oxidative stability of eggs

E. Botsoglou, A. Koidis, V. Dotas, 2007 .

Effect of Feeding Rosemary and α-Tocopheryl Acetate on Hen Performance and Egg Quality

E. Botsoglou, I. Nikolakakis, I. Mitsopoulos, 2006 .

Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk

E. Botsoglou, S. Aggelopoulos, I. Nikolakakis, 2005, British poultry science.

Olive leaves (Olea europaea L.) versus α-tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chain n-3 fatty acids.

D. Fletouris, E. Botsoglou, I. Ambrosiadis, 2013, Journal of the science of food and agriculture.

Effect of long-term dietary administration of oregano on the alleviation of carbon tetrachloride-induced oxidative stress in rats.

S. Lavrentiadou, I. Taitzoglou, E. Botsoglou, 2008, Journal of agricultural and food chemistry.

Lipid oxidation of stored eggs enriched with very long chain n-3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation.

D. Fletouris, E. Botsoglou, A. Govaris, 2012, Food chemistry.

Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids.

D. Fletouris, E. Botsoglou, I. Ambrosiadis, 2014, Journal of the science of food and agriculture.

Olive leaves (Olea europea L.) and α-tocopheryl acetate as feed antioxidants for improving the oxidative stability of α-linolenic acid-enriched eggs.

D. Fletouris, E. Botsoglou, A. Govaris, 2013, Journal of animal physiology and animal nutrition.

Oxidative stability and microbial growth of turkey breast fillets during refrigerated storage as influenced by feed supplementation with olive leaves, oregano and/or α -tocopheryl acetate

E. Botsoglou, A. Moulas, N. Botsoglou, 2010, British poultry science.

Effect of dietary olive leaves and rosemary on microbial growth and lipid oxidation of turkey breast during refrigerated storage

E. Botsoglou, A. Moulas, N. Botsoglou, 2010 .

Effect of dietary olive leaves and/or α-tocopheryl acetate supplementation on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage

E. Botsoglou, N. Botsoglou, E. Christaki, 2010 .

Attenuation of intestinal ischemia/reperfusion induced liver and lung injury by intraperitoneal administration of (−)-Epigallocatechin-3-gallate

I. Taitzoglou, E. Botsoglou, D. Giakoustidis, 2006, Free radical research.

Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues.

E. Botsoglou, I. Giannenas, N. Botsoglou, 2003, Journal of animal physiology and animal nutrition.

The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat

E. Botsoglou, I. Giannenas, G. Papageorgiou, 2007, International journal of food sciences and nutrition.

Dietary Supplementation of Oregano Essential Oil and a-tocopheryl Acetate on Microbial Growth and Lipid Oxidation of Turkey Breast Fillets During Storage

E. Botsoglou, P. Florou-Paneri, A. Moulas, 2005 .

Effect of long-term dietary administration of oregano and rosemary on the antioxidant status of rat serum, liver, kidney and heart after carbon tetrachloride-induced oxidative stress

I. Zervos, E. Nikolaidis, I. Taitzoglou, 2009 .

Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage

E. Botsoglou, A. Govaris, I. Ambrosiadis, 2004, International journal of food sciences and nutrition.

Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere

E. Botsoglou, A. Govaris, D. Sergelidis, 2011 .

The influence of retail display storage on the fatty acid composition of modified atmosphere packaged Graviera Agraphon cheese

D. Fletouris, E. Botsoglou, M. Govari, 2015 .

The Protective Effect of α-Tocopherol and GdCl3 Against Hepatic Ischemia/Reperfusion Injury

E. Botsoglou, D. Giakoustidis, N. Kontos, 2005, Surgery Today.

Antioxidant activity of dietary oregano essential oil and alpha-tocopheryl acetate supplementation in long-term frozen stored turkey meat.

E. Botsoglou, G. Papageorgiou, N. Botsoglou, 2003, Journal of agricultural and food chemistry.

The inhibitory potential of feed supplementation with rosemary and/or α-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage

E. Botsoglou, I. Giannenas, P. Florou-Paneri, 2007 .

Potential of long-term dietary administration of rosemary in improving the antioxidant status of rat tissues following carbon tetrachloride intoxication.

I. Zervos, M. Tsantarliotou, I. Taitzoglou, 2010, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

The protective effect of alpha-tocopherol and GdCl3 against hepatic ischemia/reperfusion injury.

E. Botsoglou, D. Giakoustidis, N. Kontos, 2006, Surgery today.

Effect of modified atmosphere packaging on physicochemical and microbiological characteristics of Graviera Agraphon cheese during refrigerated storage

E. Botsoglou, A. Pexara, N. Solomakos, 2019, Journal of Dairy Research.