F. Kotsifaki

Classification of virgin olive oils of the two major cretan cultivars based on their fatty acid composition

E. Stefanoudaki, F. Kotsifaki, A. Koutsaftakis · Journal of the American Oil Chemists Society · 1999 · 122 citations

Agriculture, Crop Sciences, Food Science +12

Effect of extraction system, stage of ripeness, and kneading temperature on the sterol composition of virgin olive oils

A. Koutsaftakis, F. Kotsifaki, E. Stefanoudaki · Journal of the American Oil Chemists Society · 1999 · 81 citations

Agriculture, Crop Sciences, Horticultural Sciences +17

The potential of HPLC triglyceride profiles for the classification of cretan olive oils

Evangelia Stefanoudaki, F. Kotsifaki, A. Koutsaftakis · Food Chemistry · 1997 · 60 citations

Life Sciences, Biochemistry, Food Science +13

Sensory and chemical profiles of three European olive varieties (Olea europea L); an approach for the characterisation and authentication of the extracted oils

Evangelia Stefanoudaki, F. Kotsifaki, A. Koutsaftakis · Journal of the Science of Food and Agriculture · 2000 · 55 citations · Full text

Agriculture, Food Science, Plant Sciences +17

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

María Z. Tsimidou, M. Lytridou, D. Boskou et al. · Grasas y Aceites · 1996 · 48 citations · Full text

Agriculture, Chemistry, Food Science +15