Spiros Zlatanos

Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)

Spiros Zlatanos, Kostas Laskaridis · Food Chemistry · 2006 · 182 citations

Fatty Acid Composition, Lipid Analysis, Aquatic Food System +6

Antioxidant activity of natural resins and bioactive triterpenes in oil substrates

Andreana N. Assimopoulou, Spiros Zlatanos, Vassilios P. Papageorgiou · Food Chemistry · 2004 · 124 citations

Natural Resins, Medicine, Chemical Composition +7

CLA content and fatty acid composition of Greek Feta and hard cheeses

Spiros Zlatanos, Kostas Laskaridis, Christian Feist et al. · Food Chemistry · 2002 · 104 citations

Food Chemistry, Nutrition, Food Composition +7

Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts

Amalia Serafeimidou, Spiros Zlatanos, Kostas Laskaridis et al. · Food Chemistry · 2012 · 95 citations

Food Chemistry, Nutrition, Food Composition +8

Change of fatty acid profile, including conjugated linoleic acid (CLA) content, during refrigerated storage of yogurt made of cow and sheep milk

Amalia Serafeimidou, Spiros Zlatanos, George Kritikos et al. · Journal of Food Composition and Analysis · 2013 · 87 citations

Nutrition, Fatty Acid Profile, Shelf Life +9