N. Botsoglou

发表

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 antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage.

N. Botsoglou, N. Solomakos, A. Govaris, 2008, Food microbiology.

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 oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues

D. Fletouris, E. Christaki, P. Florou-Paneri, 2002, British poultry science.

Distribution and stability of aflatoxin M1 during production and storage of yoghurt

N. Botsoglou, A. Govaris, P. Koidis, 2002, Food additives and contaminants.

Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese

N. Botsoglou, A. Govaris, P. Koidis, 2001, Food additives and contaminants.

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.

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

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

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.

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 .

The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage.

N. Botsoglou, N. Solomakos, A. Govaris, 2008, Meat science.

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.

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.

Occurrence of aflatoxin M1 in raw and market milk commercialized in Greece

N. Botsoglou, A. Govaris, V. Roussi, 2002, Food additives and contaminants.