2022
Adjali, A., Pontillo, A. R. N., Kavetsou, E., Katopodi, A., Tzani, A., Grigorakis, S., Loupassaki, S., & Detsi, A. (2022). Clove Essential Oil–Hydroxypropyl-β-Cyclodextrin Inclusion Complexes: Preparation, Characterization and Incorporation in Biodegradable Chitosan Films. Micro, 2(1), 212–224. https://doi.org/10.3390/micro2010014
Akli, H., Grigorakis, S., Kellil, A., Loupassaki, S., Makris, D. P., Calokerinos, A., Mati, A., & Lydakis-Simantiris, N. (2022). Extraction of Polyphenols from Olive Leaves Employing Deep Eutectic Solvents: The Application of Chemometrics to a Quantitative Study on Antioxidant Compounds. Applied Sciences, 12(2), 831. https://doi.org/10.3390/app12020831
Houasni, A., Grigorakis, S., Kellil, A., & Makris, D. P. (2022). Organosolv Treatment/Polyphenol Extraction from Olive Leaves (Olea europaea L.) Using Glycerol and Glycerol-Based Deep Eutectic Solvents: Effect on Metabolite Stability. Biomass, 2(1), 46–61. https://doi.org/10.3390/biomass2010004
Tsavea, E., Vardaka, F.-P., Savvidaki, E., Kellil, A., Kanelis, D., Bucekova, M., Grigorakis, S., Godocikova, J., Gotsiou, P., Dimou, M., Loupassaki, S., Remoundou, I., Tsadila, C., Dimitriou, T. G., Majtan, J., Tananaki, C., Alissandrakis, E., & Mossialos, D. (2022). Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece. Foods, 11(7), 943. https://doi.org/10.3390/foods11070943
Tsiknakis, N., Savvidaki, E., Manikis, G. C., Gotsiou, P., Remoundou, I., Marias, K., Alissandrakis, E., & Vidakis, N. (2022). Pollen Grain Classification Based on Ensemble Transfer Learning on the Cretan Pollen Dataset. Plants, 11(7), 919. https://doi.org/10.3390/plants11070919
2021
Alygizou, A., Grigorakis, S., Gotsiou, P., Loupassaki, S., & Calokerinos, A. C. (2021). Quantification of Hydrogen Peroxide in Cretan Honey and Correlation with Physicochemical Parameters. Journal of Analytical Methods in Chemistry, 2021, e5554305. https://doi.org/10.1155/2021/5554305
Halahlah, A., Kavetsou, E., Pitterou, I., Grigorakis, S., Loupassaki, S., Tziveleka, L.-A., Kikionis, S., Ioannou, E., & Detsi, A. (2021). Synthesis and characterization of inclusion complexes of rosemary essential oil with various β-cyclodextrins and evaluation of their antibacterial activity against Staphylococcus aureus. Journal of Drug Delivery Science and Technology, 65, 102660. https://doi.org/10.1016/j.jddst.2021.102660
Kavetsou, E., Pitterou, I., Katopodi, A., Petridou, G., Adjali, A., Grigorakis, S., & Detsi, A. (2021). Preparation, Characterization, and Acetylcholinesterase Inhibitory Ability of the Inclusion Complex of β-Cyclodextrin–Cedar (Juniperus phoenicea) Essential Oil. Micro, 1(2), 250–266. https://doi.org/10.3390/micro1020019
Kellil, A., Grigorakis, S., Loupassaki, S., & Makris, D. P. (2021). Empirical Kinetic Modelling and Mechanisms of Quercetin Thermal Degradation in Aqueous Model Systems: Effect of pH and Addition of Antioxidants. Applied Sciences, 11(6), 2579. https://doi.org/10.3390/app11062579
Koutsaviti, A., Toutoungy, S., Saliba, R., Loupassaki, S., Tzakou, O., Roussis, V., & Ioannou, E. (2021). Antioxidant Potential of Pine Needles: A Systematic Study on the Essential Oils and Extracts of 46 Species of the Genus Pinus. Foods (Basel, Switzerland), 10(1). https://doi.org/10.3390/foods10010142
Morsli, F., Grigorakis, S., Halahlah, A., Poulianiti, K. P., & Makris, D. P. (2021). Appraisal of the combined effect of time and temperature on the total polyphenol yield in batch stirred-tank extraction of medicinal and aromatic plants: The extraction efficiency factor. Journal of Applied Research on Medicinal and Aromatic Plants, 25, 100340. https://doi.org/10.1016/j.jarmap.2021.100340
Prokopiou, L., Halahlah, A., Grigorakis, S., Fournaraki, C., Kokkalou, E., & Karioti, A. (2021). Threatened Cretan species Chaerophyllum creticum Boiss. & Heldr.: phenolic profile by HPLC-PDA-MS and in vitro antioxidant capacity. Natural Product Research, 1–7. https://doi.org/10.1080/14786419.2021.1889545
2020
Cherif, M. M., Grigorakis, S., Halahlah, A., Loupassaki, S., & Makris, D. (2020). High-efficiency Extraction of Phenolics from Wheat Waste Biomass (Bran) by Combining Deep Eutectic Solvent, Ultrasound-assisted Pretreatment and Thermal Treatment. Environmental Processes. https://doi.org/10.1007/s40710-020-00449-0
Gorjanović, S. Ž., Pastor, F. T., Loupassaki, S., Veljović, M., Vukosavljević, P., Zlatanović, S., & Pezo, L. (2020). Serbian aromatized wine “Bermet”: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity. Journal of the Serbian Chemical Society, 85(4), 517–529. https://doi.org/10.2298/JSC190404139G
Grigorakis, S., Benchennouf, A., Halahlah, A., & Makris, D. P. (2020). High-Performance Green Extraction of Polyphenolic Antioxidants from Salvia fruticosa Using Cyclodextrins: Optimization, Kinetics, and Composition. Applied Sciences, 10(10), 3447. https://doi.org/10.3390/app10103447
Grigorakis, S., Halahlah, A., & Makris, D. (2020a). Stability of Salvia fruticosa Mill. polyphenols and antioxidant activity in a citrate-based natural deep eutectic solvent. Nova Biotechnologica et Chimica, 19(2), 200–207. https://doi.org/10.36547/nbc.v19i2.775
Grigorakis, S., Halahlah, A., & Makris, D. P. (2020b). Batch Stirred-Tank Green Extraction of Salvia fruticosa Mill. Polyphenols Using Newly Designed Citrate-Based Deep Eutectic Solvents and Ultrasonication Pretreatment. Applied Sciences, 10(14), 4774. https://doi.org/10.3390/app10144774
Grigorakis, S., Halahlah, A., & Makris, D. P. (2020c). Hydroglycerolic Solvent and Ultrasonication Pretreatment: A Green Blend for High-Efficiency Extraction of Salvia fruticosa Polyphenols. Sustainability, 12(12), 4840. https://doi.org/10.3390/su12124840
Kaltsa, O., Grigorakis, S., Lakka, A., Bozinou, E., Lalas, S., & Makris, D. P. (2020). Green Valorization of Olive Leaves to Produce Polyphenol-Enriched Extracts Using an Environmentally Benign Deep Eutectic Solvent. AgriEngineering, 2(2), 226–239. https://doi.org/10.3390/agriengineering2020014
Kaltsa, O., Lakka, A., Grigorakis, S., Karageorgou, I., Batra, G., Bozinou, E., Lalas, S., & Makris, D. P. (2020). A Green Extraction Process for Polyphenols from Elderberry (Sambucus nigra) Flowers Using Deep Eutectic Solvent and Ultrasound-Assisted Pretreatment. Molecules, 25(4), 921. https://doi.org/10.3390/molecules25040921
Lakka, A., Grigorakis, S., Kaltsa, O., Karageorgou, I., Batra, G., Bozinou, E., Lalas, S., & Makris, D. P. (2020). The Effect of Ultrasonication Pretreatment on the Production of Polyphenol-Enriched Extracts from Moringa oleifera L. (Drumstick Tree) Using a Novel Bio-Based Deep Eutectic Solvent. Applied Sciences, 10(1). https://doi.org/10.3390/app10010220
Mitrevska, K., Grigorakis, S., Loupassaki, S., & Calokerinos, A. C. (2020). Antioxidant Activity and Polyphenolic Content of North Macedonian Wines. Applied Sciences, 10(6), 2010. https://doi.org/10.3390/app10062010
Shaheen, S., Grigorakis, S., Halahlah, A., Loupassaki, S., & Makris, D. P. (2020). Extractor dimensions affect optimization of laboratory-scale batch solid-liquid extraction of polyphenols from plant material: potato peels as a case study. Chemical Engineering Communications, 1–12. https://doi.org/10.1080/00986445.2020.1805438
2019
Boudries, H., Nabet, N., Chougui, N., Souagui, S., Loupassaki, S., Madani, K., & Dimitrov, K. (2019). Optimization of ultrasound-assisted extraction of antioxidant phenolics from Capparis spinosa flower buds and LC–MS analysis. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-019-00144-1
Chakroun, D., Grigorakis, S., Loupassaki, S., & Makris, D. (2019). Enhanced-performance extraction of olive (Olea europaea) leaf polyphenols using L-lactic acid/ammonium acetate deep eutectic solvent combined with β-cyclodextrin: screening, optimisation, temperature effects and stability. Biomass Conversion and Biorefinery. https://doi.org/10.1007/s13399-019-00521-2
Chrysargyris, A., Loupasaki, S., Petropoulos, S. A., & Tzortzakis, N. (2019). Salinity and cation foliar application: Implications on essential oil yield and composition of hydroponically grown spearmint plants. Scientia Horticulturae, 256. https://doi.org/10.1016/j.scienta.2019.108581
Lakka, A., Grigorakis, S., Karageorgou, I., Batra, G., Kaltsa, O., Bozinou, E., Lalas, S., & Makris, D. P. (2019). Saffron Processing Wastes as a Bioresource of High-Value Added Compounds: Development of a Green Extraction Process for Polyphenol Recovery Using a Natural Deep Eutectic Solvent. Antioxidants, 8(12). https://doi.org/10.3390/antiox8120586
Lydakis Simantiris, N., Akli, H., Grigorakis, S., Loupasaki, S., Mati, A., & Makris, D. (2019, March 27). Low-Transition Temperature Mixtures Based on Amino Acids: Synthesis and Extraction Efficiency of Phenolics from Olive Mill by-Products [Poster]. https://doi.org/10.13140/RG.2.2.31249.48483
Lydakis-Simantiris, N., Akli, H., Grigorakis, S., Loupasaki, S., Mati, A., & Makris, D. P. (2019). Low-Transition Temperature Mixtures Based on Amino Acids: Synthesis and Extraction. 1st International Congress on Analytical and Bioanalytical Chemistry (1st ICABC 2019): Poceeding Book: 27-30 March, 2019, Antalya Turkey, 243. http://icabc2019.firat.edu.tr/documentation/ProceedingBookICABC2019.pdf
Patrolea, E., Nikoli, T., Loupasaki, S., Grigorakis, S., & Lydakis-Simantiris, N. (2019). Effects of heavy metals accumulation on the growth and essential oil content of Rose Geranium (Pelargonium graveolens L’Her). [1-3]. https://cest2019.gnest.org/sites/default/files/presentation_file_list/cest2019_00964_oral_paper.pdf
Photiades, A., Grigorakis, S., & Makris, D. (2019). Kinetics and modeling of L-cysteine effect on the Cu(II)-induced oxidation of quercetin. Chemical Engineering Communications. https://doi.org/10.1080/00986445.2019.1574767
Stefou, I., Grigorakis, S., Loupassaki, S., & Makris, D. (2019). Development of sodium propionate-based deep eutectic solvents for polyphenol extraction from onion solid wastes. Clean Technologies and Environmental Policy. https://doi.org/10.1007/s10098-019-01727-8
2018
Athanasiadis, V., Grigorakis, S., Lalas, S., & Makris, D. P. (2018). Stability effects of methyl β-cyclodextrin on Olea europaea leaf extracts in a natural deep eutectic solvent. European Food Research and Technology, 244(10), 1783–1792. https://doi.org/10.1007/s00217-018-3090-8
Bobolaki, N., Photiades, A., Grigorakis, S., & Makris, D. P. (2018). Empirical Kinetic Modelling of the Effect of l-Ascorbic Acid on the Cu(II)-Induced Oxidation of Quercetin. ChemEngineering, 2(4), 46. https://doi.org/10.3390/chemengineering2040046
Grigorakis, S., & Makris, D. P. (2018). Characterisation of Polyphenol-Containing Extracts from Stachys mucronata and Evaluation of Their Antiradical Activity. Medicines (Basel, Switzerland), 5(1). https://doi.org/10.3390/medicines5010014
Ignea, C., Pontini, M., Motawia, M., Maffei, M., Makris, A., & Kampranis, S. (2018). Synthesis of 11-carbon terpenoids in yeast using protein and metabolic engineering. Nature Chemical Biology, 14. https://doi.org/10.1038/s41589-018-0166-5
Karageorgou, I., Grigorakis, S., Lalas, S., & Makris, D. (2018). The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixture. Nova Biotechnologica et Chimica, 17(1), 29–37. https://doi.org/10.2478/nbec-2018-0003
Karageorgou, I., Grigorakis, S., Lalas, S., Mourtzinos, I., & Makris, D. P. (2018). Incorporation of 2-hydroxypropyl β-cyclodextrin in a biomolecule-based low-transition temperature mixture (LTTM) boosts efficiency of polyphenol extraction from Moringa oleifera Lam leaves. Journal of Applied Research on Medicinal and Aromatic Plants. https://doi.org/10.1016/j.jarmap.2018.02.005
Khammassi, M., Loupassaki, S., Tazarki, H., Mezni, F., Slama, A., Tlili, N., Zaouali, Y., Mighri, H., Jamoussi, B., & Khaldi, A. (2018). Variation in essential oil composition and biological activities of Foeniculum vulgare Mill. populations growing widely in Tunisia. Journal of Food Biochemistry, 42(3), e12532. https://doi.org/10.1111/jfbc.12532
Mourtzinos, I., Prodromidis, P., Grigorakis, S., Makris, D. P., Biliaderis, C. G., & Moschakis, T. (2018). Natural food colorants derived from onion wastes: Application in a yoghurt product. Electrophoresis, 39(15), 1975–1983. https://doi.org/10.1002/elps.201800073
Onofrei, V., Benchennouf, A., Jancheva, M., Loupassaki, S., Ouaret, W., Burducea, M., Lobiuc, A., Teliban, G.-C., & Robu, T. (2018). Ecological foliar fertilization effects on essential oil composition of sweet basil (Ocimum basilicum L.) cultivated in a field system. Scientia Horticulturae, 239, 104–113. https://doi.org/10.1016/j.scienta.2018.05.021
Slim, Z., Jancheva, M., Grigorakis, S., & Makris, D. P. (2018). Polyphenol extraction from Origanum dictamnus using low-transition temperature mixtures composed of glycerol and organic salts: Effect of organic anion carbon chain length. Chemical Engineering Communications, 205(10), 1494–1506. https://doi.org/10.1080/00986445.2018.1458026
2017
Athanasiadis, V., Grigorakis, S., Lalas, S., & Makris, D. P. (2017a). Highly Efficient Extraction of Antioxidant Polyphenols from Olea europaea Leaves Using an Eco-friendly Glycerol/Glycine Deep Eutectic Solvent. Waste and Biomass Valorization. https://doi.org/http://dx.doi.org/10.1007/s12649-017-9997-7
Athanasiadis, V., Grigorakis, S., Lalas, S., & Makris, D. P. (2017b). Methyl β-cyclodextrin as a booster for the extraction for Olea europaea leaf polyphenols with a bio-based deep eutectic solvent. Biomass Conversion and Biorefinery. https://doi.org/http://dx.doi.org/10.1007/s13399-017-0283-5
Boudries, H., Loupassaki, S., Ettoumi, Y. L., Souagui, S., Bey, M. B., Nabet, N., Chikhoune, A., Madani, K., & Chibane, M. (2017). Chemical profile, antimicrobial and antioxidant activities of Citrus reticulata and Citrus clementina (L.) essential oils. International Food Research Journal, 24(4), 1782–1792. https://www.cabdirect.org/cabdirect/abstract/20173358227
Dedousi, M., Mamoudaki, V., Grigorakis, S., & Makris, D. (2017). Ultrasound-Assisted Extraction of Polyphenolic Antioxidants from Olive (Olea europaea) Leaves Using a Novel Glycerol/Sodium-Potassium Tartrate Low-Transition Temperature Mixture (LTTM). Environments, 4(2), 31. https://doi.org/http://dx.doi.org/10.3390/environments4020031
Jancheva, M., Grigorakis, S., Loupassaki, S., & Makris, D. P. (2017). Optimised extraction of antioxidant polyphenols from  Satureja thymbra  using newly designed glycerol-based natural low-transition temperature mixtures (LTTMs). Journal of Applied Research on Medicinal and Aromatic Plants, 6, 31–40. https://doi.org/http://dx.doi.org/10.1016/j.jarmap.2017.01.002
Karageorgou, I., Grigorakis, S., Lalas, S., & Makris, D. P. (2017). Enhanced extraction of antioxidant polyphenols from Moringa oleifera Lam. leaves using a biomolecule-based low-transition temperature mixture. European Food Research and Technology, 243(10), 1839–1848. https://doi.org/http://dx.doi.org/10.1007/s00217-017-2887-1
Kesente, M., Kavetsou, E., Roussaki, M., Blidi, S., Loupassaki, S., Chanioti, S., Siamandoura, P., Stamatogianni, C., Philippou, E., Papaspyrides, C., Vouyiouka, S., & Detsi, A. (2017). Encapsulation of Olive Leaves Extracts in Biodegradable PLA Nanoparticles for Use in Cosmetic Formulation. Bioengineering, 4(3), 75. https://doi.org/http://dx.doi.org/10.3390/bioengineering4030075
Kharchoufi, S., Abbas Mahmoud, A. M., Loupassaki, S., & Hamdi, M. (2017). Quality mentoring of Greek yoghurt fortified with pomegranate juice and arils (Punica granatum L.) during storage. Journal of New Sciences, 44, 2430–2437. http://www.jnsciences.org/agri-biotech/64-volume-44/356-quality-mentoring-of-greek-yoghurt-fortified-with-pomegranate-juice-and-arils-punica-granatum-l-during-storage.html
Kokkinofta, R., Fotakis, C., Zervou, M., Zoumpoulakis, P., Savvidou, C., Poulli, K., Louka, C., Economidou, N., Tzioni, E., Damianou, K., Loupasaki, S., & Kefalas, P. (2017). Isotopic and Elemental Authenticity Markers: a Case Study on Cypriot Wines. Food Analytical Methods, 10(12), 3902–3913. https://doi.org/http://dx.doi.org/10.1007/s12161-017-0959-2
Kotronia, M., Kavetsou, E., Loupassaki, S., Kikionis, S., Vouyiouka, S., & Detsi, A. (2017). Encapsulation of Oregano (Origanum onites L.) Essential Oil in β-Cyclodextrin (β-CD): Synthesis and Characterization of the Inclusion Complexes. Bioengineering, 4(3), 74. https://doi.org/http://dx.doi.org/10.3390/bioengineering4030074
Patsea, M., Stefou, I., Grigorakis, S., & Makris, D. P. (2017). Screening of Natural Sodium Acetate-Based Low-Transition Temperature Mixtures (LTTMs) for Enhanced Extraction of Antioxidants and Pigments from Red Vinification Solid Wastes. Environmental Processes, 4(1), 123–135. https://doi.org/http://dx.doi.org/10.1007/s40710-016-0205-8
Slim, B., Panagiota, G., Sofia, L., Spyros, G., & Antony, C. C. (2017). Effect of Thermal Treatment on the Quality of Honey Samples from Crete. Advances in Food Science and Engineering, 1(1). https://doi.org/http://dx.doi.org/10.22606/afse.2017.11001
2016
Atwi, M., Weiss, E. K., Loupassaki, S., Makris, Dimitris P., Ioannou, Efstathia, Roussis, V., & Kefalas, P. (2016). Major antioxidant polyphenolic phytochemicals of three Salvia species endemic to the Island of Crete. Journal of Herbs, Spices & Medicinal Plants, 22, 2734.
Benchennouf, A., Grigorakis, S., Loupassaki, S., & Kokkalou, E. (2016). Phytochemical analysis and antioxidant activity of Lycium barbarum (Goji) cultivated in Greece. Pharmaceutical Biology, 55(1), 596–602. https://doi.org/http://dx.doi.org/10.1080/13880209.2016.1265987
Ignea, C., Athanasakoglou, A., Ioannou, E., Georgantea, P., Trikka, F. A., Loupassaki, S., Roussis, V., Makris, A. M., & Kampranis, S. C. (2016). Carnosic acid biosynthesis elucidated by a synthetic biology platform. Proceedings of the National Academy of Sciences, 113(13), 3681–3686. https://doi.org/http://dx.doi.org/10.1073/pnas.1523787113
Ignea, C., Ioannou, E., Georgantea, P., Trikka, F. A., Athanasakoglou, A., Loupassaki, S., Roussis, V., Makris, A. M., & Kampranis, S. C. (2016). Production of the forskolin precursor 11β-hydroxy-manoyl oxide in yeast using surrogate enzymatic activities. Microbial Cell Factories, 15(1). https://doi.org/http://dx.doi.org/10.1186/s12934-016-0440-8
Karageorgou, I., Grigorakis, S., Lalas, S., & Makris, D. P. (2016). Polyphenolic burden and in vitro antioxidant properties of Moringa oleifera root extracts. Journal of HerbMed Pharmacology, 5(1), 33–38.
Loupassaki, S., Abouzer, M., Basalekou, M., Fyssarakis, I., & Makris, D. P. (2016). Evolution pattern of wood-related volatiles during traditional and artificial ageing of commercial red and white wines: association with sensory analysis. International Food Research Journal, 23(4), 1459–1465.
Manousaki, A., Jancheva, M., Grigorakis, S., & Makris, D. (2016). Extraction of Antioxidant Phenolics from Agri-Food Waste Biomass Using a Newly Designed Glycerol-Based Natural Low-Transition Temperature Mixture: A Comparison with Conventional Eco-Friendly Solvents. Recycling, 1(1), 194–204. https://doi.org/http://dx.doi.org/10.3390/recycling1010194
Michail, A., Sigala, P., Grigorakis, S., & Makris, D. P. (2016). Kinetics of Ultrasound-Assisted Polyphenol Extraction from Spent Filter Coffee Using Aqueous Glycerol. Chemical Engineering Communications, 203(3), 407–413.
Mourtzinos, I., Anastasopoulou, E., Petrou, A., Grigorakis, S., Makris, D., & Biliaderis, C. G. (2016). Optimization of a green extraction method for the recovery of polyphenols from olive leaf using cyclodextrins and glycerin as co-solvents. Journal of Food Science and Technology, 53(11), 3939–3947. https://doi.org/http://dx.doi.org/10.1007/s13197-016-2381-y
Nabet, N., Boudries, H., Chougui, N., Loupassaki, S., Souagui, S., Burló, F., Hernández, F., Carbonell-Barrachina, Á. A., Madani, K., & Larbat, R. (2016). Biological activities and secondary compound composition from Crithmum maritimum aerial parts. International Journal of Food Properties, 20(8), 1843–1855. https://doi.org/http://dx.doi.org/10.1080/10942912.2016.1222541
Philippi, K., Tsamandouras, N., Grigorakis, S., & Makris, D. P. (2016). Ultrasound-Assisted Green Extraction of Eggplant Peel (Solanum melongena) Polyphenols Using Aqueous Mixtures of Glycerol and Ethanol: Optimisation and Kinetics. Environmental Processes, 3(2), 369–386. https://doi.org/http://dx.doi.org/10.1007/s40710-016-0140-8
Shehata, E., Loupassaki, S., & Makris, D. P. (2016). Essential oil composition and antiradical activity of two Artemisia species endemic to the island of Crete. American Journal of Essential Oils and Natural Products, 4(1), 32–35.
Tomic, D., Grigorakis, S., Loupassaki, S., & Makris, D. P. (2016). Implementation of kinetics and response surface methodology reveals contrasting effects of catechin and chlorogenic acid on the development of browning in wine model systems containing either ascorbic acid or sulphite. European Food Research and Technology, 243(4), 565–574. https://doi.org/http://dx.doi.org/10.1007/s00217-016-2766-1
2015
Blidi, S., Bikaki, M., Grigorakis, S., Loupassaki, S., & Makris, D. P. (2015). A Comparative Evaluation of Bio-solvents for the Efficient Extraction of Polyphenolic Phytochemicals: Apple Waste Peels as a Case Study. Waste and Biomass Valorization, 6(6), 1125–1133. https://doi.org/10.1007/s12649-015-9410-3
Boudries, H., Souagui, S., Nabet, N., Ydjedd, S., Kefalas, P., Madani, K., & Chibane, M. (2015). Valorisation of Clementine peels for the recovery of minerals and antioxidants: evaluation and characterisation by LC-DAD-MS of solvent extracts. International Food Research Journal, 22(3), 1218–1226.
Ignea, C., Ioannou, E., Georgantea, P., Loupassaki, S., Trikka, F. A., Kanellis, A. K., Makris, A. M., Roussis, V., & Kampranis, S. C. (2015). Reconstructing the chemical diversity of labdane-type diterpene biosynthesis in yeast. Metabolic Engineering, 28, 91–103. https://doi.org/10.1016/j.ymben.2014.12.001
Ignea, C., Trikka, F. A., Nikolaidis, A. K., Georgantea, P., Ioannou, E., Loupassaki, S., Kefalas, P., Kanellis, A. K., Roussis, V., Makris, A. M., & Kampranis, S. C. (2015). Efficient diterpene production in yeast by engineering Erg20p into a geranylgeranyl diphosphate synthase. Metabolic Engineering, 27, 65–75. https://doi.org/10.1016/j.ymben.2014.10.008
Karakashov, B., Grigorakis, S., Loupassaki, S., & Makris, D. P. (2015). Optimisation of polyphenol extraction from Hypericum perforatum (St. John’s Wort) using aqueous glycerol and response surface methodology. Journal of Applied Research on Medicinal and Aromatic Plants, 2(1), 1–8. https://doi.org/10.1016/j.jarmap.2014.11.002
Karakashov, B., Grigorakis, S., Loupassaki, S., Mourtzinos, I., & Makris, D. P. (2015). Optimisation of organic solvent-free polyphenol extraction from Hypericum triquetrifolium Turra using Box–Behnken experimental design and kinetics. International Journal of Industrial Chemistry, 6(2), 85–92. https://doi.org/10.1007/s40090-015-0034-z
Katsampa, P., Valsamedou, E., Grigorakis, S., & Makris, D. P. (2015). A green ultrasound-assisted extraction process for the recovery of antioxidant polyphenols and pigments from onion solid wastes using Box–Behnken experimental design and kinetics. Industrial Crops and Products, 77, 535–543. https://doi.org/http://dx.doi.org/10.1016/j.indcrop.2015.09.039
Paleologou, I., Vasiliou, A., Grigorakis, S., & Makris, D. P. (2015). Optimisation of a green ultrasound-assisted extraction process for potato peel (Solanum tuberosum) polyphenols using bio-solvents and response surface methodology. Biomass Conversion and Biorefinery, 6(3), 289–299. https://doi.org/http://dx.doi.org/10.1007/s13399-015-0181-7
Shehata, E., Grigorakis, S., Loupassaki, S., & Makris, D. P. (2015). Extraction optimisation using water/glycerol for the efficient recovery of polyphenolic antioxidants from two Artemisia species. Separation and Purification Technology, 149, 462–469. https://doi.org/10.1016/j.seppur.2015.06.017
2014
Amyrgialaki, E., Makris, D. P., Mauromoustakos, A., & Kefalas, P. (2014). Optimisation of the extraction of pomegranate (Punica granatum) husk phenolics using water/ethanol solvent systems and response surface methodology. Industrial Crops and Products, 59, 216–222. https://doi.org/10.1016/j.indcrop.2014.05.011
Apostolakis, A., Grigorakis, S., & Makris, D. P. (2014). Optimisation and comparative kinetics study of polyphenol extraction from olive leaves (Olea europaea) using heated water/glycerol mixtures. Separation and Purification Technology, 128, 89–95. https://doi.org/10.1016/j.seppur.2014.03.010
Kaliora, A. C., Kogiannou, D. A. A., Kefalas, P., Papassideri, I. S., & Kalogeropoulos, N. (2014). Phenolic profiles and antioxidant and anticarcinogenic activities of Greek herbal infusions; balancing delight and chemoprevention? Food Chemistry, 142, 233–241. https://doi.org/10.1016/j.foodchem.2013.07.056
Malićanin, M., Rac, V., Antić, V., Antić, M., Palade, L. M., Kefalas, P., & Rakić, V. (2014). Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction. Journal of the American Oil Chemists’ Society, 91(6), 989–999. https://doi.org/10.1007/s11746-014-2441-2
Tair, A., Weiss, E.-K., Palade, L. M., Loupassaki, S., Makris, D. P., Ioannou, E., Roussis, V., & Kefalas, P. (2014). Origanum species native to the island of Crete: in vitro antioxidant characteristics and liquid chromatography–mass spectrometry identification of major polyphenolic components. Natural Product Research, 28(16), 1284–1287. https://doi.org/http://dx.doi.org/10.1080/14786419.2014.896011
Trimech, I., Weiss, E. K., Chedea, V. S., Marin, D., Detsi, A., Ioannou, E., Roussis, V., & Kefalas, P. (2014). Evaluation of Anti-oxidant and Acetylcholinesterase Activity and Identification of Polyphenolics of the Invasive Weed Dittrichia viscosa: Phytochemicals of Dittrichia viscosa. Phytochemical Analysis, 25(5), 421–428. https://doi.org/10.1002/pca.2510
2013
Abbeddou, S., Petrakis, C., Pérez-Gálvez, A., Kefalas, P., & Hornero-Méndez, D. (2013). Effect of Simulated Thermo-Degradation on the Carotenoids, Tocopherols and Antioxidant Properties of Tomato and Paprika Oleoresins. Journal of the American Oil Chemists’ Society, 90(11), 1697–1703. https://doi.org/10.1007/s11746-013-2317-x
Angeleska, S., Kefalas, P., & Detsi, A. (2013). Crude peroxidase from onion solid waste as a tool for organic synthesis. Part III: synthesis of tetracyclic heterocycles (coumestans and benzofuroquinolinones). Tetrahedron Letters, 54(19), 2325–2328. https://doi.org/10.1016/j.tetlet.2013.02.081
Ignea, C., Dorobantu, C. M., Branza-nichita, N., Ladomery, M. R., Kefalas, P., & Sanda Chedea, V. (2013). Modulation of the antioxidant/pro-oxidant balance, cytotoxicity and antiviral actions of grape seed extracts. Food Chemistry, 114, 3967–3976.
Kogiannou, D. A. A., Kalogeropoulos, N., Kefalas, P., Polissiou, M. G., & Kaliora, A. C. (2013). Herbal infusions; their phenolic profile, antioxidant and anti-inflammatory effects in HT29 and PC3 cells. Food and Chemical Toxicology, 61, 152–159. https://doi.org/10.1016/j.fct.2013.05.027
Kosmidou, E., Kefalas, P., & Gerasopoulos, D. (2013). NaOH treatment reduces capsaicin content and pungency of ‘Makedoniko’ pepper ( Capsicum annuum L.). International Journal of Food Science & Technology, 2207–2213. https://doi.org/10.1111/ijfs.12206
Kyriakopoulou, K., Pappa, A., Krokida, M., Detsi, A., & Kefalas, P. (2013). Effects of Drying and Extraction Methods on the Quality and Antioxidant Activity of Sea Buckthorn ( Hippophae rhamnoides ) Berries and Leaves. Drying Technology, 31(9), 1063–1076. https://doi.org/10.1080/07373937.2013.773907
Mahmoud, M. A. A., Chedea, V. S., Detsi, A., & Kefalas, P. (2013). Ascorbic acid modifies the free radical scavenging behaviour of catechin: An insight into the mechanism. Food Research International, 51(2), 907–913. https://doi.org/10.1016/j.foodres.2013.02.023
Messaoudi, R., Abbeddou, S., Mansouri, A., Calokerinos, A. C., & Kefalas, P. (2013). Phenolic Profile and Antioxidant Activity of Date-Pits of Seven Algerian Date Palm Fruit Varieties. International Journal of Food Properties, 16(5), 1037–1047. https://doi.org/10.1080/10942912.2011.576355
Serifi, O., Tsopelas, F., Kypreou, A., Ochsenkyhn-petropoulou, M., Kefalas, P., & Detsi, A. (2013). Antioxidant behaviour of 2′-hydroxy-chalcones: a study of their electrochemical properties. Journal of Physical Organic Chemistry, 26(3), 226–231.
Γώτσιου, Π., Καραμπουρνιώτη, Σ., Δήμου, Μ., & Θρασυβούλου, Α. (2013). Μικροσκοπικά χαρακτηριστικά του πευκοθυμαρόμελου κρήτης και του πευκόμελου κρήτης. Μελισσοκομική Επιθεώρηση, Iαν-Φεβρ. 2013, 25–27.
2012
Agha, A., & Makris, D. (2012). Biocatalytic characteristics, product formation and putative pathway of P -coumaric acid oxidation by a crude peroxidase from onion. Acta Alimentaria, 41(3), 304–315. https://doi.org/10.1556/AAlim.41.2012.3.2
Anagnostopoulou, M. A., & Kefalas, P. (2012). Bioflavonoid profile of citrus juices from Greece. Biomedical Chromatography, 26(10), 1252–1268. https://doi.org/10.1002/bmc.2687
Chedea, V. S., Choueiri, L., Jisaka, M., & Kefalas, P. (2012). o-Quinone involvement in the prooxidant tendency of a mixture of quercetin and caffeic acid. Food Chemistry, 135(3), 1999–2004. https://doi.org/10.1016/j.foodchem.2012.06.094
Choueiri, L., Chedea, V. S., Calokerinos, A., & Kefalas, P. (2012). Antioxidant/pro-oxidant properties of model phenolic compounds. Part II: Studies on mixtures of polyphenols at different molar ratios by chemiluminescence and LC–MS. Food Chemistry, 133(3), 1039–1044. https://doi.org/10.1016/j.foodchem.2012.01.057
El-demerdash, M. A., El-shahaby, O. A., Khedr, A., Kefalas, P., & El Zayat, M. M. (2012). Antioxidant activity and phenolic profile of wild and cultivated endemic origanum syriacum var. sinaicum in saint catherine protectorate, southern sinai. Journal of Environmental Sciences, 41(4), 611–621.
Güçlütürk, I., Detsi, A., Weiss, E. K., Ioannou, E., Roussis, V., & Kefalas, P. (2012). Evaluation of Anti-oxidant Activity and Identification of Major Polyphenolics of the Invasive Weed Oxalis pes-caprae: Phytochemicals of Oxalis Pes-Caprae. Phytochemical Analysis, 23(6), 642–646. https://doi.org/10.1002/pca.2367
Ignea, C., Trikka, F. A., Kourtzelis, I., Argiriou, A., Kanellis, A. K., Kampranis, S. C., & Makris, A. M. (2012). Positive genetic interactors of HMG2 identify a new set of genetic perturbations for improving sesquiterpene production in Saccharomyces cerevisiae. Microbial Cell Factories, 11(1), 162. https://doi.org/10.1186/1475-2859-11-162
Katsarou, A., Sophia, R., & Kefalas, P. (2012). Antioxidant potential of the aerial tissues of the mistletoe loranthus europaeus jacq.. Records of Natural Producrs, 6(4), 394–397.
Khiari, Z., & Makris, D. P. (2012). Stability and transformation of major flavonols in onion (allium cepa) solid wastes. Journal of Food Science and Technology, 49(4), 489–494.
Ochsenkühn-Petropoulou, M., Kefalas, P., & Kallithrakas-Kontos, N. (2012). The 7th international conference on instrumental methods of analysis: modern trends and applications (IMA 2011). Analytical and Bioanalytical Chemistry, 404(3), 683–684. https://doi.org/10.1007/s00216-012-6233-y
Osman, A., El Agha, A., Makris, D., & Kefalas, P. (2012). Chlorogenic acid oxidation by a crude peroxidase preparation: Biocatalytic Characteristics and Oxidation Products. Food Bioprocess Technology, 5(1), 243–251.
Palade, L. M., Loupasaki, S., Fotakis, C., Kokkotou, K., Zervou, M., & Kefalas, P. (2012). Phenolics and ESI-MS - Cases of diagnostic fragments - Application in wine phenolic fingerprinting. [14].
Roussaki, M., Costa Lima, S., Kypreou, A.-M., Kefalas, P., Cordeiro da Silva, A., & Detsi, A. (2012). Aurones: A Promising Heterocyclic Scaffold for the Development of Potent Antileishmanial Agents. International Journal of Medicinal Chemistry, 2012, 1–8. https://doi.org/10.1155/2012/196921
2011
Abou Samra, M., Chedea, V. S., Economou, A., Calokerinos, A., & Kefalas, P. (2011). Antioxidant/prooxidant properties of model phenolic compounds: Part I. Studies on equimolar mixtures by chemiluminescence and cyclic voltammetry. Food Chemistry, 125(2), 622–629. https://doi.org/10.1016/j.foodchem.2010.08.076
Ignea, C., Cvetkovic, I., Loupassaki, S., Kefalas, P., Johnson, C. B., Kampranis, S. C., & Makris, A. M. (2011). Improving yeast strains using recyclable integration cassettes, for the production of plant terpenoids. Microbial Cell Factories, 10(4), 1–18.
Moussouni, S., Saru, M.-L., Ioannou, E., Mansour, M., Detsi, A., Roussis, V., & Kefalas, P. (2011). Crude peroxidase from onion solid waste as a tool for organic synthesis. Part II: oxidative dimerization–cyclization of methyl p-coumarate, methyl caffeate and methyl ferulate. Tetrahedron Letters, 52(11), 1165–1168. https://doi.org/10.1016/j.tetlet.2011.01.004
Sidani, B., & Makris, D. (2011). Interactions of natural antioxidants with red grape pomace anthocyanins in a liquid model matrix: Stability and copigmentation effects. Chemical Industry and Chemical Engineering Quarterly, 17(1), 59–66. https://doi.org/10.2298/CICEQ100701055S
Γώτσιου, Π., & Λουπασάκη, Σ. (2011). Βοτανική προέλευση του Κρητικού μελιού - Η συμβολή της μελισσοπαλυνολογίας = Botanical origin of Cretan honey – the contribution of melissopalynology. 12ο Πανελλήνιο Επιστημονικό Συνέδριο, Ελληνική Βοτανική Εταιρεία, Ρέθυμνο, Κρήτη, 29 Σεπτεμβρίου - 2 Οκτωβρίου 2011: πρόγραμμα, περιλήψεις, 56–57. https://hbs.gr/images/files/conferences/12/EBE12_BOOK_OF_ABSTRACTS.pdf
2010
Barakat, N., Makris, D. P., Kefalas, P., & Psillakis, E. (2010). Removal of olive mill waste water phenolics using a crude peroxidase extract from onion by-products. Environmental Chemistry Letters, 8(3), 271–275.
Chedea, V. S., Kefalas, P., & Socaciu, C. (2010). Patterns of carotenoid pigments extracted from two orange peel wastes (Valencia and Navel var.). Journal of Food Biochemistry, 34(1), 101–110. https://doi.org/10.1111/j.1745-4514.2009.00267.x
Christodouleas, D., Economou, A., Tsaka, T., Kefalas, P., Papadopoulos, K., & Calokerinos, A. C. (2010). Chemiluminescent determination of lipid peroxides and antioxidant activity of edible oils. 7th Aegean Analytical Chemistry Days , (AACD 2010) , September 29 - October 3, 2010, Mytilene, Lesvos, Greece , Book of Abstracts, 39.
Galuska, S., Makris, D. P., & Kefalas, P. (2010). Browning development in wine-like liquid model matrices: dependence on phenolic, fe(iii) and so2 concentrations. Journal of Food Process Engineering, 33(5), 934–945.
Hajjar, S. E., Massantini, R., Botondi, R., Kefalas, P., & Mencarelli, F. (2010). Influence of high carbon dioxide and low oxygen on the postharvest physiology of fresh truffles. Postharvest Biology and Technology, 58(1), 36–41. https://doi.org/10.1016/j.postharvbio.2010.04.008
Kefalas, P. (2010). Antioxidants phenolics: aspects of pro oxidant activity. In Plants in traditional and modern medicine, chemistry and activity (p. [319]-337).
Moussouni, S., Detsi, A., Majdalani, M., Makris, D. P., & Kefalas, P. (2010). Crude peroxidase from onion solid waste as a tool for organic synthesis. Part I: Cyclization of 2′,3,4,4′,6′-pentahydroxy-chalcone into aureusidin. Tetrahedron Letters, 51(31), 4076–4078. https://doi.org/10.1016/j.tetlet.2010.05.125
Osman, A., & Makris, D. P. (2010). Comparison of fisetin and quercetin oxidation with a cell-free extract of onion trimmings and peel, plant waste, containing peroxidase enzyme: a further insight into flavonol degradation mechanism: Fisetin oxidation with onion POD. International Journal of Food Science & Technology, 45(11), 2265–2271. https://doi.org/10.1111/j.1365-2621.2010.02408.x
Plioukas, M., Termentzi, A., Gabrieli, C., Zervou, M., Kefalas, P., & Kokkalou, E. (2010). Novel acylflavones from Sideritis syriaca ssp. syriaca. Food Chemistry, 123(4), 1136–1141. https://doi.org/10.1016/j.foodchem.2010.05.076
Popa, H. C., Jipa, S., Zaharescu, T., & Kefalas, P. (2010). Kinetic approach of natural antioxidant depletion during thermal oxidation. Optoelectronics and Advanced Materials - Rapid Communications, 4(2), 223–227.
Tulin Oz, A., & Kalaitzis, P. (2010). Quantity of the flavonoid profile peaks during storage and ripening in persimmom fruit. Journal of Food Agriculture & Environment, 8(3–4), 108–110.
2009
Christodouleas, D., Tsiaka, T., & Kefalas, P. (2009). Chemiluminescence evaluation of peroxide value in olive oil. IMA ’09, 6th International Conference, Instrumental Methods of Analysis, Modern Trends and Applications, 4-8 October 2009, Athens, Greece, Book of Abstracts, PB46, 238.
Detsi, A., Majdalani, M., Kontogiorgis, C. A., Hadjipavlou-Litina, D., & Kefalas, P. (2009). Natural and synthetic 2′-hydroxy-chalcones and aurones: Synthesis, characterization and evaluation of the antioxidant and soybean lipoxygenase inhibitory activity. Bioorganic & Medicinal Chemistry, 17(23), 8073–8085. https://doi.org/10.1016/j.bmc.2009.10.002
Detsi, A., Prousis, K., & Kefalas, P. (2009). NMR FT-IR and LC-MS spectroscopic studies of novel chalcones and aurones: the effect of substituents. IMA ’09, 6th International Conference, Instrumental Methods of Analysis, Modern Trends and Applications, 4-8 October 2009, Athens, Greece, Book of Abstracts, PB26, 218.
Detsi, A., Roussis, V., & Kefalas, P. (2009). Chalcones and aurones: chemical and enzymic synthesis, structure elucidation and evaluation of their antioxidative and insecticidal activity. IMA ’09, 6th International Conference, Instrumental Methods of Analysis, Modern Trends and Applications, 4-8 October 2009, Athens, Greece, Book of Abstracts , IL11, 31.
El Agha, A., Abbeddou, S., Makris, D. P., & Kefalas, P. (2009). Biocatalytic properties of a peroxidase-active cell-free extract from onion solid wastes: caffeic acid oxidation. Biodegradation, 20(2), 143–153.
Kalderis, D., Kefalas, P., & Lydakis-Simantiris, N. (2009). Hydrothermal degradation of chromophores from the textile industry. IMA ’09, 6th International Conference, Instrumental Methods of Analysis, Modern Trends and Applications, 4-8 October 2009, Athens, Greece, Book of Abstracts , PB27, 219.
Kallithraka, S., Aliaj, L., Makris, D. P., & Kefalas, P. (2009). Anthocyanin profiles of major red grape (vitis vinifera l.) varieties cultivated in greece and their relationship with in vitro antioxidant characteristics. International Journal of Food Science and Technology, 44(2), 2385–2393.
Karvela, E., Makris, D. P., Kalogeropoulos, N., Karathanos, V. T., & Kefalas, P. (2009). Factorial design optimisation of grape (Vitis vinifera) seed polyphenol extraction. European Food Research and Technology, 229(5), 731–742. https://doi.org/10.1007/s00217-009-1105-1
Khiari, Z., Makris, D. P., & Kefalas, P. (2009). An Investigation on the Recovery of Antioxidant Phenolics from Onion Solid Wastes Employing Water/Ethanol-Based Solvent Systems. Food and Bioprocess Technology, 2(4), 337–343. https://doi.org/10.1007/s11947-007-0044-8
Kiassos, E., Mylonaki, S., Makris, D. P., & Kefalas, P. (2009). Implementation of response surface methodology to optimise extraction of onion (Allium cepa) solid waste phenolics. Innovative Food Science & Emerging Technologies, 10(2), 246–252. https://doi.org/10.1016/j.ifset.2008.10.004
Sadek, E. S., Makris, D. P., & Kefalas, P. (2009). Polyphenolic Composition and Antioxidant Characteristics of Kumquat (Fortunella margarita) Peel Fractions. Plant Foods for Human Nutrition, 64(4), 297–302. https://doi.org/10.1007/s11130-009-0140-1
Xhufi, A., Al-Tardeh, S., Kefalas, P., & Biliaderis, C. G. (2009). Antioxidant activity of olive leaf extracts and thermal stability of oleuropein in aqueous acidic media. IMA ’09, 6th International Conference, Instrumental Methods of Analysis, Modern Trends and Applications, 4-8 October 2009, Athens, Greece, Book of Abstracts, PB28, 220.
2008
Agha, A. E., Makris, D. P., & Kefalas, P. (2008a). Hydrocaffeic acid oxidation by a peroxidase homogenate from onion solid wastes. European Food Research and Technology, 227(5), 1379–1386. https://doi.org/10.1007/s00217-008-0854-6
Agha, A. E., Makris, D. P., & Kefalas, P. (2008b). Peroxidase-active cell free extract from onion solid wastes: biocatalytic properties and putative pathway of ferulic acid oxidation. Journal of Bioscience and Bioengineering, 106(3), 279–285. https://doi.org/10.1263/jbb.106.279
Amari, F., Fettouche, A., Samra, M. A., Kefalas, P., Kampranis, S. C., & Makris, A. M. (2008). Antioxidant Small Molecules Confer Variable Protection against Oxidative Damage in Yeast Mutants. Journal of Agricultural and Food Chemistry, 56(24), 11740–11751. https://doi.org/10.1021/jf802829r
Benakmoum, A., Abbeddou, S., Ammouche, A., Kefalas, P., & Gerasopoulos, D. (2008). Valorisation of low quality edible oil with tomato peel waste. Food Chemistry, 110, 684–690. https://doi.org/10.1016/j.foodchem.2008.02.063
Bezzi, S., Loupassaki, S., Petrakis, C., Kefalas, P., & Calokerinos, A. (2008). Evaluation of peroxide value of olive oil and antioxidant activity by luminol chemiluminescence. Talanta, 77, 642–646. https://doi.org/10.1016/j.talanta.2008.07.019
Karathanos, V. T., Syrimbei, C., Chiou, A., Karathanos, A., & Makris, D. P. (2008). Evolution of benzoate derivatives and their hydroxycinnamate analogues during ageing of white wines in oak barrels. Journal of Food Composition and Analysis, 21(8), 667–671. https://doi.org/10.1016/j.jfca.2008.05.005
Karvela, E., Makris, D. P., Kefalas, P., & Moutounet, M. (2008). Extraction of phenolics in liquid model matrices containing oak chips: Kinetics, liquid chromatography–mass spectroscopy characterisation and association with in vitro antiradical activity. Food Chemistry, 110, 263–272. https://doi.org/10.1016/j.foodchem.2008.02.001
Khiari, Z., Makris, D. P., & Kefalas, P. (2008). Recovery of Bioactive Flavonols from Onion Solid Wastes Employing Water/Ethanol-Based Solvent Systems. Food Science and Technology International, 14(6), 497–502. https://doi.org/10.1177/1082013208100707
Makris, D. P., Boskou, G., Andrikopoulos, N. K., & Kefalas, P. (2008). Characterisation of certain major polyphenolic antioxidants in grape (Vitis vinifera cv. Roditis) stems by liquid chromatography-mass spectrometry. European Food Research and Technology, 226(5), 1075–1079. https://doi.org/10.1007/s00217-007-0633-9
Mourtzinos, I., Makris, D. P., Yannakopoulou, K., Kalogeropoulos, N., Michali, I., & Karathanos, V. T. (2008). Thermal Stability of Anthocyanin Extract of Hibiscus sabdariffa L. in the Presence of β-Cyclodextrin. Journal of Agricultural and Food Chemistry, 56(21), 10303–10310. https://doi.org/10.1021/jf801389j
Mylonaki, S., Kiassos, E., Makris, D. P., & Kefalas, P. (2008). Optimisation of the extraction of olive (Olea europaea) leaf phenolics using water/ethanol-based solvent systems and response surface methodology. Analytical and Bioanalytical Chemistry, 392(5), 977–985. https://doi.org/10.1007/s00216-008-2353-9
Osman, A., Makris, D. P., & Kefalas, P. (2008). Investigation on biocatalytic properties of a peroxidase-active homogenate from onion solid wastes: An insight into quercetin oxidation mechanism. Process Biochemistry, 43(8), 861–867. https://doi.org/10.1016/j.procbio.2008.04.003
Sanchez-Prado, L., Barro, R., Garcia-Jares, C., Llompart, M., Lores, M., Petrakis, C., Kalogerakis, N., Mantzavinos, D., & Psillakis, E. (2008). Sonochemical degradation of triclosan in water and wastewater. Ultrasonics Sonochemistry, 15, 689–694. https://doi.org/10.1016/j.ultsonch.2008.01.007
Termentzi, A., Kefalas, P., & Kokkalou, E. (2008). LC-DADMS (ESI+) analysis of the phenolic content of Sorbus domestica fruits in relation to their maturity stage. Food Chemistry, 106(3), 1234–1245. https://doi.org/10.1016/j.foodchem.2007.07.021
2007
Boudries, H., Kefalas, P., & Horneromendez, D. (2007). Carotenoid composition of Algerian date varieties (Phoenix dactylifera) at different edible maturation stages. Food Chemistry, 101, 1372–1377. https://doi.org/10.1016/j.foodchem.2006.03.043
Chkaiban, L., Botondi, R., Bellincontro, A., Santis, D., Kefalas, P., & Mencarelli, F. (2007). Influence of postharvest water stress on lipoxygenase and alcohol dehydrogenase activities, and on the composition of some volatile compounds of Gewürztraminer grapes dehydrated under controlled and uncontrolled thermohygrometric conditions. Australian Journal of Grape and Wine Research, 13(3), 142–149. https://doi.org/10.1111/j.1755-0238.2007.tb00244.x
Ghidurus, M., Popa, M. E., Niculita, P., Mitelut, A., Turtoi, M., & Kefalas, P. (2007). The nutritional behaviour of various strawberry varieties at certain cooling chain parameters = Comportamentul din punct de vedere nutritional al capsunilor la diferite tratamente frigorifice. Lucrari Stiintifice. Seria F, Biotehnologii (Universitatea de Stiinte Agronomice Si Medicina Veterinara Bucuresti), 12, 69–76.
Gülşen, A., Makris, D. P., & Kefalas, P. (2007). Biomimetic oxidation of quercetin: Isolation of a naturally occurring quercetin heterodimer and evaluation of its in vitro antioxidant properties. Food Research International, 40(1), 7–14. https://doi.org/10.1016/j.foodres.2006.07.009
Gülşen, A., Turan, B., Makris, D. P., & Kefalas, P. (2007). Copper(II)-mediated biomimetic oxidation of quercetin: generation of a naturally occurring oxidation product and evaluation of its in vitro antioxidant properties. European Food Research and Technology, 225(3–4), 435–441. https://doi.org/10.1007/s00217-006-0437-3
Kallithraka, S., Mamalos, A., & Makris, D. P. (2007). Differentiation of Young Red Wines Based on Chemometrics of Minor Polyphenolic Constituents. Journal of Agricultural and Food Chemistry, 55(9), 3233–3239. https://doi.org/10.1021/jf070114v
Kokkinakis, E., Boskou, G., Fragkiadakis, G. A., Kokkinaki, A., & Lapidakis, N. (2007). Microbiological quality of tomatoes and peppers produced under the good agricultural practices protocol AGRO 2-1 & 2-2 in Crete, Greece. Food Control, 18(12), 1538–1546. https://doi.org/10.1016/j.foodcont.2006.12.002
Makris, D. P., Boskou, G., & Andrikopoulos, N. K. (2007a). Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. Journal of Food Composition and Analysis, 20(2), 125–132. https://doi.org/10.1016/j.jfca.2006.04.010
Makris, D. P., Boskou, G., & Andrikopoulos, N. K. (2007b). Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures. Bioresource Technology, 98(15), 2963–2967. https://doi.org/10.1016/j.biortech.2006.10.003
Nahas, R., Abatis, D., Anagnostopoulou, M., Kefalas, P., Vagias, C., & Roussis, V. (2007). Radical-scavenging activity of Aegean Sea marine algae. Food Chemistry, 102(3), 577–581. https://doi.org/10.1016/j.foodchem.2006.05.036
Papadopoulou, P., Tzakou, O., Vagias, C., Kefalas, P., & Roussis, V. (2007). β-Orcinol Metabolites from the Lichen Hypotrachyna revoluta. Molecules, 12(5), 997–1005. https://doi.org/10.3390/12050997
Turan, B., Gülşen, A., Makris, D. P., & Kefalas, P. (2007). Interactions between quercetin and catechin in a model matrix: Effects on the in vitro antioxidant behaviour. Food Research International, 40(7), 819–826. https://doi.org/10.1016/j.foodres.2007.01.017
2006
Anagnostopoulou, M. A., Kefalas, P., Papageorgiou, V. P., Assimopoulou, A. N., & Boskou, D. (2006). Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chemistry, 94(1), 19–25. https://doi.org/10.1016/j.foodchem.2004.09.047
Boskou, D., Exarchou, V., & Kefalas, P. (2006). Antioxidant phenols in aromatic plants. In Natural antioxidant phenols : sources, structure-activity relationship, current trends in analysis and characterisation (pp. 157–173).
Dourtoglou, V. G., Mamalos, A., Makris, D. P., & Kefalas, P. (2006). Storage of Olives ( Olea europaea L.) under CO 2 Atmosphere: Liquid Chromatography−Mass Spectrometry Characterization of Indices Related to Changes in Polyphenolic Metabolism. Journal of Agricultural and Food Chemistry, 54(6), 2211–2217. https://doi.org/10.1021/jf0525582
Guri, A., Kefalas, P., & Roussis, V. (2006). Antioxidant potential of six pine species. Phytotherapy Research, 20(4), 263–266. https://doi.org/10.1002/ptr.1848
Kefalas, P., & Makris, D. (2006a). Liquid chromatography-mass spectrometry techniques in flavonoid analysis: Recent advances. In Natural antioxidant phenols : sources, structure-activity relationship, current trends in analysis and characterisation (pp. 69–123).
Kefalas, P., & Makris, D. P. (2006b). Exploitation of agri-food wastes for recovery of high added-value compounds. Agricultura, 62, 267–281. http://docs.maich.gr/016287, http://journals.usamvcluj.ro/index.php/agriculture/article/view/1611
Makris, D. P., Kallithraka, S., & Kefalas, P. (2006). Flavonols in grapes, grape products and wines: Burden, profile and influential parameters. Journal of Food Composition and Analysis, 19(5), 396–404. https://doi.org/10.1016/j.jfca.2005.10.003
Makris, D. P., Kallithraka, S., & Mamalos, A. (2006). Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents. Talanta, 70(5), 1143–1152. https://doi.org/10.1016/j.talanta.2006.03.024
Petrakis, C. (2006). Chapter 9 - Olive oil extraction. In Olive oil, chemistry and technology (pp. 191–223).
Sabanis, D., Makri, E., & Doxastakis, G. (2006). Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne. Journal of the Science of Food and Agriculture, 86(12), 1938–1944. https://doi.org/10.1002/jsfa.2567
Sioumis, N., Kallithraka, S., Makris, D. P., & Kefalas, P. (2006). Kinetics of browning onset in white wines: influence of principal redox-active polyphenols and impact on the reducing capacity. Food Chemistry, 94(1), 98–104. https://doi.org/10.1016/j.foodchem.2004.10.059
Termentzi, A., Kefalas, P., & Kokkalou, E. (2006). Antioxidant activities of various extracts and fractions of Sorbus domestica fruits at different maturity stages. Food Chemistry, 98(4), 599–608. https://doi.org/10.1016/j.foodchem.2005.06.025
2005
Anagnostopoulou, M. A., Kefalas, P., Kokkalou, E., Assimopoulou, A. N., & Papageorgiou, V. P. (2005). Analysis of antioxidant compounds in sweet orange peel by HPLC-diode array detection-electrospray ionization mass spectrometry. Biomedical Chromatography, 19(2), 138–148. https://doi.org/10.1002/bmc.430
Arvanitoyannis, I. S., Chalhoub, C., Gotsiou, P., Lydakis-Simantiris, N., & Kefalas, P. (2005). Novel Quality Control Methods in Conjunction with Chemometrics (Multivariate Analysis) for Detecting Honey Authenticity. Critical Reviews in Food Science and Nutrition, 45(3), 193–203. https://doi.org/10.1080/10408690590956369
Atanassova, D., Kefalas, P., Petrakis, C., Mantzavinos, D., Kalogerakis, N., & Psillakis, E. (2005). Sonochemical reduction of the antioxidant activity of olive mill wastewater. Environment International, 31(2), 281–287. https://doi.org/10.1016/j.envint.2004.10.004
Atanassova, D., Kefalas, P., & Psillakis, E. (2005). Measuring the antioxidant activity of olive oil mill wastewater using chemiluminescence. Environment International, 31(2), 275–280. https://doi.org/10.1016/j.envint.2004.10.003
Atoui, A., Mansouri, A., Boskou, G., & Kefalas, P. (2005). Tea and herbal infusions: Their antioxidant activity and phenolic profile. Food Chemistry, 89(1), 27–36. https://doi.org/10.1016/j.foodchem.2004.01.075
Bassil, D., Makris, D. P., & Kefalas, P. (2005). Oxidation of caffeic acid in the presence of l-cysteine: isolation of 2-S-cysteinylcaffeic acid and evaluation of its antioxidant properties. Food Research International, 38(4), 395–402. https://doi.org/10.1016/j.foodres.2004.10.009
Gabrieli, C. N., Kefalas, P. G., & Kokkalou, E. L. (2005). Antioxidant activity of flavonoids from Sideritis raeseri. Journal of Ethnopharmacology, 96(3), 423–428. https://doi.org/10.1016/j.jep.2004.09.031
Guendez, R., Kallithraka, S., Makris, D. P., & Kefalas, P. (2005a). An analytical survey of the polyphenols of seeds of varieties of grape (Vitis vinifera) cultivated in Greece: implications for exploitation as a source of value-added phytochemicals. Phytochemical Analysis, 16(1), 17–23. https://doi.org/10.1002/pca.804
Guendez, R., Kallithraka, S., Makris, D. P., & Kefalas, P. (2005b). Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts: Correlation with antiradical activity. Food Chemistry, 89(1), 1–9. https://doi.org/10.1016/j.foodchem.2004.02.010
Kallithraka, S., Mohdaly, A. A.-A., Makris, D. P., & Kefalas, P. (2005). Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): association with antiradical activity. Journal of Food Composition and Analysis, 18(5), 375–386. https://doi.org/10.1016/j.jfca.2004.02.010
Kanavouras, A., Gazouli, M., Tzouvelekis, L., & Petrakis, C. (2005). Evaluation of black table olives in different brines. Grasas y Aceites, 56(2), 107–113.
Makris, D. P., & Kefalas., P. (2005). Association Between In Vitro Antiradical Activity and Ferric Reducing Power in Aged Red Wines: A Mechanistic Approach. Food Science and Technology International, 11(1), 11–18. https://doi.org/10.1177/1082013205051265
Mansouri, A., Embarek, G., Kokkalou, E., & Kefalas, P. (2005). Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera). Food Chemistry, 89(3), 411–420. https://doi.org/10.1016/j.foodchem.2004.02.051
Mansouri, A., Makris, D. P., & Kefalas, P. (2005). Determination of hydrogen peroxide scavenging activity of cinnamic and benzoic acids employing a highly sensitive peroxyoxalate chemiluminescence-based assay: Structure–activity relationships. Journal of Pharmaceutical and Biomedical Analysis, 39(1–2), 22–26. https://doi.org/10.1016/j.jpba.2005.03.044
Papageorgiou, M., Lakhdara, N., Lazaridou, A., Biliaderis, C. G., & Izydorczyk, M. S. (2005). Water extractable (1→3,1→4)-β-d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour. Journal of Cereal Science, 42(2), 213–224. https://doi.org/10.1016/j.jcs.2005.03.002
Sioumis, N., Kallithraka, S., Tsoutsouras, E., Makris, D. P., & Kefalas, P. (2005). Browning development in white wines: dependence on compositional parameters and impact on antioxidant characteristics. European Food Research and Technology, 220(3–4), 326–330. https://doi.org/10.1007/s00217-004-1032-0
Stepanyan, V., Arnous, A., Petrakis, C., Kefalas, P., & Calokerinos, A. (2005). Chemiluminescent evaluation of peroxide value in olive oil. Talanta, 65(4), 1056–1058. https://doi.org/10.1016/j.talanta.2004.08.041
Turtoi, M., Popa, M., Niculita, P., Vatuiu, I., & Kefalas, P. (2005). Ambalarea in atmosfera modificata a carnii de pasare in combinatie cu agenti antimicrobieni (partea III)  = Modified atmosphere packaging of poultry meat in combination with natural antimicrobials (III). Lucrari Stiintifice. Seria F, Biotehnologii (Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti), 10, 116–128.
Vrondeli, A., Kefalas, P., & Kokkalou, E. (2005). A new alkaloid from narcissus serotinus l.. Pharmazie, 60, 559–560.
2004
Makris, D. P., & Kefalas, P. (2004). Carod pods (ceratonia siliqua l.) as a source of polyphenolic antioxidants. Food Technology and Biotechnology, 42(2), 105–108.
Persano Oddo, L., Piana, L., Bogdanov, S., Bentabol, A., Gotsiou, P., Kerkvliet, J., Martin, P., Morlot, M., Ortiz Valbuena, A., Ruoff, K., & von der Ohe, K. (2004). Botanical species giving unifloral honey in Europe. Apidologie, 35(Suppl. 1), S82–S93. https://doi.org/10.1051/apido:2004045
2003
Demyttenaere, J. C. R., Dagher, C., Verhé, R., & Sandra, P. (2003). Flavour analysis of Greek white wine by solid-phase microextraction-capillary gas chromatography-mass spectrometry. Flavour Research at the Dawn of the Twenty-First Century, Proceedings of the 10th Weurman Flavour Research Symposium, 564–567.
Demyttenaere, J., Dagher, C., Sandra, P., Kallithraka, S., Verhe, R., & Dekimpe, N. (2003). Flavour analysis of Greek white wine by solid-phase microextraction–capillary gas chromatography–mass spectrometry. Journal of Chromatography A, 985(1–2), 233–246. https://doi.org/10.1016/S0021-9673(02)01467-X
Gradinaru, G., Biliaderis, C. G., Kallithraka, S., Kefalas, P., & Garcia-Viguera, C. (2003). Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition. Food Chemistry, 83(3), 423–436. https://doi.org/10.1016/S0308-8146(03)00125-0
Kazantzis, I., Nanos, G. D., & Stavroulakis, G. G. (2003). Effect of harvest time and storage conditions on almond kernel oil and sugar composition. Journal of the Science of Food and Agriculture, 83(4), 354–359. https://doi.org/10.1002/jsfa.1312
Kefalas, P., Kallithraka, S., Parejo, I., & Makris, D. P. (2003). Note: A Comparative Study on the in Vitro Antiradical Activity and Hydroxyl Free Radical Scavenging Activity in Aged Red Wines. Food Science and Technology International, 9(6), 383–387. https://doi.org/10.1177/1082013203040080
Kristo, E., Biliaderis, C. G., & Tzanetakis, N. (2003). Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology. Food Chemistry, 83(3), 437–446. https://doi.org/10.1016/S0308-8146(03)00126-2
Makris, D. P., Kallithraka, S., & Kefalas, P. (2003). Polyphenols in Hellenic wines: creating composition tables as a tool for epidemiological studies. Journal of Wine Research, 14(2–3), 103–114. https://doi.org/10.1080/09571260410001678003
Makris, D. P., Psarra, E., Kallithraka, S., & Kefalas, P. (2003). The effect of polyphenolic composition as related to antioxidant capacity in white wines. Food Research International, 36(8), 805–814. https://doi.org/10.1016/S0963-9969(03)00075-9
Skendi, A., Biliaderis, C. G., Lazaridou, A., & Izydorczyk, M. S. (2003). Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina. Journal of Cereal Science, 38(1), 15–31. https://doi.org/10.1016/S0733-5210(02)00137-6
Stathopoulou, E., Genigeorgis, C., & Panoulis, C. (2003). Salmonella enterica in pork : prevalence in the environment, carcasses and by-products in the slaughterhouse of a vertically integrated company (2001-2002). Safe Pork: 5th International Symposium on the Epidemiology and Control of Foodborn Pathogens in Pork, Heraklion-Crete, Greece: Proceedings, 297–298.
Zeghichi, S., Kallithraka, S., & Simopoulos, A. P. (2003). Nutritional composition of molokhia (Corchorus olitorius) and stamnagathi (Cichorium spinosum). World Review of Nutrition and Dietetics, 91, 1–21.
Zeghichi, S., Kallithraka, S., Simopoulos, A. P., & Kypriotakis, Z. (2003). Nutritional composition of selected wild plants in the diet of Crete. World Review of Nutrition and Dietetics, 91, 22–40.
Βουρδουμπάς, Γ., Κεφάλας, Π., Ζωγραφάκης, Ν., & Μακρής, Δ. (2003). Δυνατότητες παραγωγής αιθανόλης από το χαρούπι και χρήσης της σαν καύσιμο οχημάτων. Γεωργία Κτηνοτροφία, 3, 26–31.
2002
Arnous, A., Makris, D. P., & Kefalas, P. (2002a). Anthocyanin Composition and Colour Characteristics of Selected Aged Wines Produced in Greece. Journal of Wine Research, 13(1), 23–34. https://doi.org/10.1080/0957126022000004039
Arnous, A., Makris, D. P., & Kefalas, P. (2002b). Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece. Journal of Food Composition and Analysis, 15(6), 655–665. https://doi.org/10.1006/jfca.2002.1070
Arnous, A., Petrakis, C., Makris, D. P., & Kefalas, P. (2002). A peroxyoxalate chemiluminescence-based assay for the evaluation of hydrogen peroxide scavenging activity employing 9,10-diphenylanthracene as the fluorophore. Journal of Pharmacological and Toxicological Methods, 48(3), 171–177. https://doi.org/10.1016/S1056-8719(03)00055-8
Kefalas, P., Petrakis, C., Arnous, A., Parejo, I., Antonio, A., & Gotsiou, P. (2002). Assessment of antioxidant activity by novel chemiluminescent techniques. 3rd Aegean Analytical Chemistry Days, Polihnitos, Lesvos, Greece, September 29th - October 3rd, 2002, Proceedings. IL-07, 7.
Koski, A., Psomiadou, E., Tsimidou, M., Hopia, A., Kefalas, P., Wähälä, K., & Heinonen, M. (2002). Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. European Food Research and Technology, 214(4), 294–298. https://doi.org/10.1007/s00217-001-0479-5
Kourouli, T., Kefalas, P., Ragoussis, N., & Ragoussis, V. (2002). A New Protocol for a Regioselective Aldol Condensation as an Alternative Convenient Synthesis of β-Ketols and α,β-Unsaturated Ketones. The Journal of Organic Chemistry, 67(13), 4615–4618. https://doi.org/10.1021/jo0200872
Makris, D. P., & Rossiter, J. T. (2002a). An investigation on structural aspects influencing product formation in enzymic and chemical oxidation of quercetin and related flavonols. Food Chemistry, 77(2), 177–185. https://doi.org/10.1016/S0308-8146(01)00333-8
Makris, D. P., & Rossiter, J. T. (2002b). Effect of natural antioxidants on heat-induced, copper(II)-catalysed, oxidative degradation of quercetin and rutin (quercetin 3-O-rutinoside) in aqueous model systems. Journal of the Science of Food and Agriculture, 82(10), 1147–1153. https://doi.org/10.1002/jsfa.1159
Makris, D. P., & Rossiter, J. T. (2002c). Hydroxyl Free Radical-Mediated Oxidative Degradation of Quercetin and Morin: A Preliminary Investigation. Journal of Food Composition and Analysis, 15(1), 103–113. https://doi.org/10.1006/jfca.2001.1030
Nanos, G. D., Kazantzis, I., Kefalas, P., Petrakis, C., & Stavroulakis, G. G. (2002). Irrigation and harvest time affect almond kernel quality and composition. Scientia Horticulturae, 96(1–4), 249–256. https://doi.org/10.1016/S0304-4238(02)00078-X
Psarra, E., Makris, D. P., Kallithraka, S., & Kefalas, P. (2002). Evaluation of the antiradical and reducing properties of selected Greek white wines: correlation with polyphenolic composition. Journal of the Science of Food and Agriculture, 82(9), 1014–1020. https://doi.org/10.1002/jsfa.1124
2001
Arnous, A., Makris, D. P., & Kefalas, P. (2001). Effect of Principal Polyphenolic Components in Relation to Antioxidant Characteristics of Aged Red Wines. Journal of Agricultural and Food Chemistry, 49(12), 5736–5742. https://doi.org/10.1021/jf010827s
Damechki, M., Sotiropoulou, S., & Tsimidou, M. (2001). Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils. Grasas y Aceites, 52(3–4), 207–213. https://doi.org/10.3989/gya.2001.v52.i3-4.359
Kallithraka, S., Arvanitoyannis, I., El-Zajouli, A., & Kefalas, P. (2001). The application of an improved method for trans-resveratrol to determine the origin of Greek red wines. Food Chemistry, 75(3), 355–363. https://doi.org/10.1016/S0308-8146(01)00213-8
Kallithraka, S., Arvanitoyannis, I. S., Kefalas, P., El-Zajouli, A., Soufleros, E., & Psarra, E. (2001). Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin. Food Chemistry, 73(4), 501–514. https://doi.org/10.1016/S0308-8146(00)00327-7
Kallithraka, S., Bakker, J., Clifford, M. N., & Vallis, L. (2001). Correlations between saliva protein composition and some T–I parameters of astringency. Food Quality and Preference, 12(2), 145–152. https://doi.org/10.1016/S0950-3293(00)00040-9
Makris, D. P., & Rossiter, J. T. (2001a). Comparison of Quercetin and a Non-Orthohydroxy Flavonol As Antioxidants by Competing In Vitro Oxidation Reactions. Journal of Agricultural and Food Chemistry, 49(7), 3370–3377. https://doi.org/10.1021/jf010107l
Makris, D. P., & Rossiter, J. T. (2001b). Domestic Processing of Onion Bulbs ( Allium cepa ) and Asparagus Spears ( Asparagus officinalis ): Effect on Flavonol Content and Antioxidant Status. Journal of Agricultural and Food Chemistry, 49(7), 3216–3222. https://doi.org/10.1021/jf001497z
2000
Kallithraka, S., Bakker, J., & Clifford, M. N. (2000). Interaction of (+)-catechin, (-)-epicatechin, procyanidin B2 and procyanidin C1 with pooled human saliva in vitro. Journal of the Science of Food and Agriculture, 81(2), 261–268. https://doi.org/10.1002/1097-0010(20010115)81:2<261::AID-JSFA804>3.0.CO;2-T
Kallithraka, S., El-Jazouli, A., & Zeghichi, S. (2000). Mediterranean diets in the Maghreb. In World review of nutrition and dietetics (Vol. 87, pp. 160–179). https://doi.org/10.1159/000059726
Parejo, I., Codina, C., Petrakis, C., & Kefalas, P. (2000). Evaluation of scavenging activity assessed by Co(II)/EDTA-induced luminol chemiluminescence and DPPH· (2,2-diphenyl-1-picrylhydrazyl) free radical assay. Journal of Pharmacological and Toxicological Methods, 44(3), 507–512. https://doi.org/10.1016/S1056-8719(01)00110-1
Parejo, I., Petrakis, C., & Kefalas, P. (2000). A transition metal enhanced luminol chemiluminescence in the presence of a chelator. Journal of Pharmacological and Toxicological Methods, 43(3), 183–190. https://doi.org/10.1016/S1056-8719(00)00085-X
1999
Arvanitoyannis, I., Katsota, M. n., Psarra, E. p., Soufleros, E. h., & Kallithraka, S. (1999). Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics). Trends in Food Science & Technology, 10(10), 321–336. https://doi.org/10.1016/S0924-2244(99)00053-9
Biliaderis, C., Lazaridou, A., & Arvanitoyannis, I. (1999). Glass transition and physical properties of polyol-plasticised pullulan–starch blends at low moisture. Carbohydrate Polymers, 40(1), 29–47. https://doi.org/10.1016/S0144-8617(99)00026-0
Gamel, T., Kiritsakis, A., & Petrakis, Ch. (1999). Effect of phenolic extracts on trans fatty acid formation during frying. Grasas y Aceites, 50(6), 421–425. https://doi.org/10.3989/gya.1999.v50.i6.689