Concepedia

Author

N. Botsoglou

Aristotle University of Thessaloniki

Also Known As

N A Botsoglou, N Botsoglou, N. A. BOTSOGLOU (Ν.Α. ΜΠΟΤΣΟΓΛΟΥ), N. A. Botsoglou, N. Botsoglou, N.A Botsoglou, N.A. Botsoglou, Nickos A Botsoglou, Nickos A. Botsoglou, Nickos Botsoglou

79

Publications

4.7K

Citations

28

H-Index

60

Concepts

All Affiliations

Aristotle University of ThessalonikiUniversity of Thessaly
NB

About

N. Botsoglou is an author at Aristotle University of Thessaloniki specializing in medicine, health sciences, and food chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

20

26

3.3K

2

Health Sciences

17

20

2.6K

3

Engineering

5

5

127

4

Education

3

3

437

5

Natural Sciences

1

1

21

N. Botsoglou

×

48

Publications

4.6K

Citations

28

H-Index

YearCitations

Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples

N. Botsoglou, Dimitrios J. Fletouris, V. Vassilopoulos,

Journal of Agricultural and Food Chemistry

1994

927

Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues

N. Botsoglou, Panagiota Florou-Paneri, E. Christaki,

British Poultry Science

2002

489

Effect of dietary supplementation with oregano essential oil on performance of broilers after experimental infection with<i>eimeria tenella</i>

P. Florou-Paneri, M. Papazahariadou, E. Christaki,

Archives of Animal Nutrition

2003

306

The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage

A. Govaris, P. Koidis, N. Botsoglou

Food Microbiology

2007

285

The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage

A. Govaris, P. Koidis, N. Botsoglou

Meat Science

2007

234

The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage

N. Botsoglou, E. Christaki, Dimitrios J. Fletouris,

Meat Science

2002

234

The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage

N. Botsoglou, Sophia H. Grigoropoulou, Evropi Botsoglou,

Meat Science

2003

173

Rapid Determination of Cholesterol in Milk and Milk Products by Direct Saponification and Capillary Gas Chromatography

Dimitrios J. Fletouris, N. Botsoglou, Ioannis E. Psomas,

Journal of Dairy Science

1998

139

Performance of rabbits and oxidative stability of muscle tissues as affected by dietary supplementation with Oregano essential oil

N. Botsoglou, Panagiota Florou-Paneri, E. Christaki,

Archives of Animal Nutrition

2004

118

Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and α-tocopheryl acetate supplementation

N. Botsoglou, Dimitrios J. Fletouris, Panagiota Florou-Paneri,

Food Research International

2003

112

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