George V. Ntourtoglou

Optimization of Pulsed Electric Field as Standalone “Green” Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves

A. Lakka, D. Makris, V. Dourtoglou, 2021, Antioxidants.

Pulsed Electric Field and Salvia officinalis L. Leaves: A Successful Combination for the Extraction of High Value Added Compounds

A. Lakka, D. Makris, V. Dourtoglou, 2021, Foods.

Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves

A. Lakka, D. Makris, V. Dourtoglou, 2021, Beverages.

Pulsed Electric Field Extraction of α and β-Acids From Pellets of Humulus lupulus (Hop)

V. Dourtoglou, S. Lalas, Eleni Bozinou, 2020, Frontiers in Bioengineering and Biotechnology.

Pulsed electric field: A “green” extraction technology for biomolecular products from glycerol with fermentation of non-Saccharomyces yeasts

V. Dourtoglou, S. Lalas, P. Tataridis, 2022, Frontiers in Bioengineering and Biotechnology.

In situ Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds

V. Dourtoglou, T. Dourtoglou, S. Lalas, 2020, Frontiers in Bioengineering and Biotechnology.

Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field

V. Dourtoglou, S. Lalas, Eleni Bozinou, 2021 .

Combination of Pulsed Electric Field and Ultrasound in the Extraction of Polyphenols and Volatile Compounds from Grape Stems

Alaa Shafie, R. Sami, V. Dourtoglou, 2022, Applied Sciences.