Panagiotis Diamantakos

Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties

Panagiotis Diamantakos, Triada Giannara, Maria Skarkou et al. · Molecules · 2020 · 53 citations · Full text

Food Chemistry, Healthy Properties, Polyphenolics +14

A New Definition of the Term “High-Phenolic Olive Oil” Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR

Panagiotis Diamantakos, Kostas Ioannidis, Christos Papanikolaοu et al. · Molecules · 2021 · 35 citations · Full text

Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids

Meng Cui, Bohan Chen, Keman Xu et al. · Scientific Reports · 2021 · 35 citations · Full text

Oleocanthalic Acid, a Chemical Marker of Olive Oil Aging and Exposure to a High Storage Temperature with Potential Neuroprotective Activity

Annia Tsolakou, Panagiotis Diamantakos, Iliana Kalaboki et al. · Journal of Agricultural and Food Chemistry · 2018 · 33 citations

Polyphenolics, Oxidative Stress, Food Chemistry +18

New Affordable Methods for Large-Scale Isolation of Major Olive Secoiridoids and Systematic Comparative Study of Their Antiproliferative/Cytotoxic Effect on Multiple Cancer Cell Lines of Different Cancer Origins

Aikaterini Papakonstantinou, Petrina Koumarianou, Aimilia Rigakou et al. · International Journal of Molecular Sciences · 2022 · 21 citations · Full text