Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

Nick Kalogeropoulos, Antonia Chiou, Maria S. Ioannou, +3

Food Chemistry

NutritionNutrient BioavailabilityMediterranean CountriesFood AnalysisNutritive Value +5

Bioactive phytochemicals in industrial tomatoes and their processing byproducts

Nick Kalogeropoulos, Antonia Chiou, Vassiliki Pyriochou, +2

LWT

EngineeringTomato WastesPolyphenolicsIndustrial TomatoesOxidative Stress +15

Antioxidant capacity and phenolic profile of table olives from the Greek market

George Boskou, Fotini N. Salta, Stavroula Chrysostomou, +3

Food Chemistry

Food ChemistryPolyphenolicsTable OlivesPhytochemistryPhytochemical +3

Encapsulation of Olive Leaf Extract in β-Cyclodextrin

Ioannis Mourtzinos, Fotini N. Salta, Konstantina Yannakopoulou, +2

Journal of Agricultural and Food Chemistry

Food ChemistryInclusion ComplexPolyphenolicsBiochemistryNatural Sciences +11

Currants (Vitis vinifera L.) content of simple phenolics and antioxidant activity

Antonia Chiou, Vaios Τ. Karathanos, Anastasia Mylona, +3

Food Chemistry

Food ChemistrySimple PhenolicsFood Bioactive CompoundBotanyAntioxidant Activity +4

Polyphenol characterization and encapsulation in β-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John's wort) extract

Nick Kalogeropoulos, Konstantina Yannakopoulou, Aristea Gioxari, +2

LWT

Cyclodextrin ProductionFlavonoid-rich Hypericum PerforatumPolyphenol CharacterizationBioactive CompoundsPhytochemical +4

Antiatherogenic effect of Pistacia lentiscus via GSH restoration and downregulation of CD36 mRNA expression

George Dedoussis, Andriana C. Kaliora, Stellios Psarras, +4

Atherosclerosis

Antiatherogenic EffectMedicineImmunologyPistacia LentiscusPathology +6

Content of <b><i>trans,trans</i></b>‐2,4‐decadienal in deep‐fried and pan‐fried potatoes

George Boskou, Fotini N. Salta, Antonia Chiou, +2

European Journal of Lipid Science and Technology

Food ChemistryFried PotatoesFood PreservativesFood Bioactive CompoundFood Composition +11

Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract

Fotini N. Salta, Anastasia Mylona, Antonia Chiou, +2

Food Science and Technology International

Food ChemistryPolyphenolicsFood Bioactive CompoundMedicinePalm Oil +12

Breast milk fat concentration and fatty acid pattern during the first six months in exclusively breastfeeding Greek women

Angeliki Antonakou, Katerina Skenderi, Antonia Chiou, +3

European Journal of Nutrition

NutritionFirst SixLactationFatty Acid PatternMaternal Health +5