Concepedia

George Boskou

GB

20

Publications

2K

Citations

18

H-Index

1996

Active since

Affiliations

Harokopio University of Athens(Current)

Ghent University

Mediterranean Agronomic Institute of Chania

George Boskou is an author at Harokopio University of Athens specializing in food chemistry, health sciences, and oxidative stress.

Top concepts

Food ChemistryHealthOxidative StressMedicineEngineeringFood SafetyFood QualityChromatographyNutritionFood Preservatives

Publications per year

1996–2017

20

Publications

20

Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts

Dimitris P. Makris, George Boskou, Nikolaos K. Andrikopoulos · Journal of Food Composition and Analysis · 2006 · 554 citations

Food Chemistry, Agricultural Chemistry, Food Bioactive Compound +6

Effect of modified atmosphere packaging on the TVB/TMA-producing microflora of cod fillets

Johan Debevere, George Boskou · International Journal of Food Microbiology · 1996 · 185 citations

Cod Fillets, Atmosphere Packaging, Food Packaging +2

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

George Boskou, Fotini N. Salta, Stavroula Chrysostomou et al. · Food Chemistry · 2005 · 176 citations

Food Chemistry, Polyphenolics, Table Olives +5

Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures

Dimitris P. Makris, George Boskou, Nikolaos K. Andrikopoulos · Bioresource Technology · 2006 · 158 citations

Food Chemistry, Chemical Engineering, Antioxidant Phenolics +2

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 et al. · European Journal of Lipid Science and Technology · 2006 · 113 citations

Food Chemistry, Fried Potatoes, Food Preservatives +13

Rows per page

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