Dietary Evaluation of Vegetables Pan-Fried in Virgin Olive Oil Following the Greek Traditional Culinary Practice.
- Published in:
- Ecology of Food & Nutrition, 2006, v. 45, n. 2, p. 105, doi. 10.1080/03670240500530642
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- Publication type:
- Article
Works matching AU Andrikopoulos, Nikolaos K.
Results: 15
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Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes.
- Published in:
- International Journal of Food Science & Technology, 2002, v. 37, n. 2, p. 177, doi. 10.1046/j.1365-2621.2002.00555.x
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- Publication type:
- Article
3
French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 6, p. 1165, doi. 10.1111/ijfs.12070
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- Publication type:
- Article
4
The influence of ripening and crop year on quality indices, polyphenols, terpenic acids, squalene, fatty acid profile, and sterols in virgin olive oil (Koroneiki cv.) produced by organic versus non-organic cultivation method.
- Published in:
- International Journal of Food Science & Technology, 2011, v. 46, n. 1, p. 170, doi. 10.1111/j.1365-2621.2010.02485.x
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- Publication type:
- Article
5
Isolation and Complete Separation of Lipids From Natural Sources.
- Published in:
- Journal of Liquid Chromatography & Related Technologies, 1996, v. 19, n. 4, p. 521, doi. 10.1080/10826079608005517
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- Publication type:
- Article
6
Carob: A Sustainable Opportunity for Metabolic Health.
- Published in:
- Foods, 2022, v. 11, n. 14, p. 2154, doi. 10.3390/foods11142154
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- Publication type:
- Article
7
Serum lipid profile and inflammatory markers in the aorta of cholesterol-fed rats supplemented with extra virgin olive oil, sunflower oils and oil-products.
- Published in:
- 2015
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- Publication type:
- journal article
8
Squalene in oils and fats from domestic and commercial fryings of potatoes.
- Published in:
- International Journal of Food Sciences & Nutrition, 2004, v. 55, n. 2, p. 125, doi. 10.1080/09637480410001666531
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- Publication type:
- Article
9
Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.
- Published in:
- International Journal of Food Sciences & Nutrition, 2002, v. 53, n. 4, p. 351, doi. 10.1080/09637480220138098
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- Publication type:
- Article
10
Dietary evaluation of Mediterranean fish and molluscs pan-fried in virgin olive oil.
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- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 13, p. 1750, doi. 10.1002/jsfa.1878
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- Publication type:
- Article
11
Triacylglycerol Species of Less Common Edible Vegetable Oils.
- Published in:
- Food Reviews International, 2004, v. 20, n. 4, p. 389, doi. 10.1081/FRI-200033470
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- Publication type:
- Article
12
Effect of phenols on natural killer (NK) cell-mediated death in the K562 human leukemic cell line
- Published in:
- Cell Biology International, 2005, v. 29, n. 11, p. 884, doi. 10.1016/j.cellbi.2005.07.006
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- Publication type:
- Article
13
The tocopherol content of greek olive oils.
- Published in:
- Journal of the Science of Food & Agriculture, 1989, v. 46, n. 4, p. 503, doi. 10.1002/jsfa.2740460412
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- Publication type:
- Article
14
Effect of Alkanna albugam root on LDL oxidation. A comparative study with species of the Lamiaceae family.
- Published in:
- Phytotherapy Research, 2005, v. 19, n. 12, p. 1077, doi. 10.1002/ptr.1774
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- Publication type:
- Article
15
Biological activity of some naturally occurring resins, gums and pigments against in vitro LDL oxidation.
- Published in:
- Phytotherapy Research, 2003, v. 17, n. 5, p. 501
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- Publication type:
- Article