D. Boskou - Concepedia

Author

D. Boskou

Aristotle University of Thessaloniki

Also Known As

D. BOSKOU, D. Boskou

Publications

999

Citations

H-Index

Concepts

All Affiliations

Aristotle University of Thessaloniki University of Patras University of Ioannina

About

D. Boskou is an author at Aristotle University of Thessaloniki specializing in food chemistry, analytical chemistry, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	3	3	519
2	Health Sciences	1	1	21
3	Natural Sciences	1	1	65
4	Biochemistry	1	1	65
5	Chemistry	1	1	65

D. Boskou

Publications

904

Citations

H-Index

Page 1

	Year	Citations
Antioxidant Activities and Phenolic Composition of Extracts from Greek Oregano, Greek Sage, and Summer Savory Vassiliki Exarchou, Nikolaos Nenadis, María Z. Tsimidou, Journal of Agricultural and Food Chemistry Food ChemistryPhenolic Antioxidant CompoundsBotanyGreek SageMedicine	2002	370
Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection María Z. Tsimidou, G. D. Papadopoulos, D. Boskou Food Chemistry Phenolic CompoundsPolyphenolicsGas ChromatographyChromatographic AnalysisAnalytical Chemistry	1992	105
Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides Despina Paraskevopoulou, D. Boskou, Adamantini Paraskevopoulou Food Chemistry Food ChemistryPolysaccharideFood Bioactive CompoundOxidative Stability	2006	98
Evaluation of oregano antioxidant activity in mackerel oil María Z. Tsimidou, E. Papavergou, D. Boskou Food Research International Food ChemistryPolyphenolicsFood Bioactive CompoundMedicinePhytochemical	1995	84
Methodology for Identification of Phenolic Acids in Complex Phenolic Mixtures by High-Resolution Two-Dimensional Nuclear Magnetic Resonance. Application to Methanolic Extracts of Two Oregano Species Ioannis P. Gerothanassis, Vassiliki Exarchou, Vasiliki Lagouri, Journal of Agricultural and Food Chemistry Magnetic ResonanceChemistryOregano PlantsPolyphenolicsBioanalysis	1998	65
Whey Liquid Waste of the Dairy Industry as Raw Material for Potable Alcohol Production by Kefir Granules I. Athanasiadis, D. Boskou, Maria Kanellaki, Journal of Agricultural and Food Chemistry	2002	50
On the determination of minor phenolic acids of virgin olive oil by RP-HPLC María Z. Tsimidou, M. Lytridou, D. Boskou, Grasas y Aceites Food ChemistryPolyphenolicsPolar FractionGas ChromatographyVirgin Olive Oil	1996	48
Effect of Carbohydrate Substrate on Fermentation by Kefir Yeast Supported on Delignified Cellulosic Materials I. Athanasiadis, D. Boskou, Maria Kanellaki, Journal of Agricultural and Food Chemistry	2000	41
Low-Temperature Alcoholic Fermentation by Delignified Cellulosic Material Supported Cells of Kefir Yeast I. Athanasiadis, D. Boskou, Maria Kanellaki Journal of Agricultural and Food Chemistry	1999	22
Chemical interesterification of olive oil‐tristearin blends for margarines V. Gavriilidou, D. Boskou International Journal of Food Science & Technology Food ChemistryLipid AnalysisLipid NutritionGlyceride StructureFood Analysis	1991	21

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