Publications

2020
Cancilla, J. C. ; Torrecilla, J. S. ; Proestos, C. V. ; Valderrama, J. O. Frontiers in Chemistry 2020, 8. Website
Tzachristas, A. ; Pasvanka, K. ; Liouni, M. ; Calokerinos, A. C. ; Tataridis, P. ; Proestos, C. Applied Sciences (Switzerland) 2020, 10. Website
Marakis, G. ; Fotakis, C. ; Tsigarida, E. ; Mila, S. ; Palilis, L. ; Skoulika, S. ; Petropoulos, G. ; Papaioannou, A. ; Proestos, C. Journal fur Verbraucherschutz und Lebensmittelsicherheit 2020. Website
Kourkoutas, Y. ; Proestos, C. Foods 2020, 9. Website
Kiokias, S. ; Proestos, C. ; Oreopoulou, V. Foods 2020, 9. Website
Karavoltsos, S. ; Sakellari, A. ; Bakeas, E. ; Bekiaris, G. ; Plavšić, M. ; Proestos, C. ; Zinelis, S. ; Koukoulakis, K. ; Diakos, I. ; Dassenakis, M. ; Kalogeropoulos, N. Environmental Science and Pollution Research 2020, 27, 10857-10868. Website
Proestos, C. ; Pasias, I. N. ; Raptopoulou, K. Reference Module in Food Science 2020. Publisher's VersionAbstract
During the last few years, olive oil quality and adulteration control has increased since it is of great importance to consumers, suppliers and retailers. Different analytical methods and parameters combined with statistical methods are used to detect the authenticity and adulteration of extra virgin oil in a global Foodomics approach. In the present chapter, the application of different analytical techniques and chemometrics for the determination of extra virgin olive oil authenticity including adulteration are discussed. Finally, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability are also examined.
2019
Kollia, E. ; Proestos, C. ; Zoumpoulakis, P. ; Markaki, P. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment 2019, 36, 1709-1721. Website
Pasvanka, K. ; Tzachristas, A. ; Kostakis, M. ; Thomaidis, N. ; Proestos, C. Analytical Letters 2019, 52, 2741-2750. Website
Pasvanka, K. ; Tzachristas, A. ; Proestos, C. Quality tools in wine traceability and authenticity; 2019; pp. 289-334. Website
Proestos, C. Biogenic Amines; IntechOpen: London, 2019; pp. 150. Publisher's VersionAbstract
Biogenic amines (BAs) are low-molecular-mass organic bases that occur in plant- and animal-derived products. BAs in food can occur by free amino acid enzymatic decarboxylation and other metabolic processes. Usually, in the human body, amines contained in foods are quickly detoxified by enzymes such as amine oxidases or by conjugation; however, in allergic individuals or if monoamine oxidase inhibitors are applied, the detoxification process is disturbed and BAs accumulate in the body. Knowing the concentration of BAs is essential because they can affect human health and also because they can be used as freshness indicators to estimate the degree of food spoilage.
Proestos, C. ; Neofotistos, A. - D. G. ; Tsagkaris, A. S. ; Danezis, G. P. In Biogenic Amines; IntechOpen: London, 2019; pp. 5-12. Publisher's Version
Proestos, C. In Biogenic Amines; IntechOpen: London, 2019; pp. 3-5. Publisher's Version
Proestos, C. ; Katsa, M. In Engineering Tools in the Beverage Industry Volume 3: The Science of Beverages; Elsevier: London, 2019; Vol. 3, pp. 137-173. Publisher's VersionAbstract
Nonalcoholic beverages such as juices and juice beverages, soft drinks, energy drinks, milk, and soy beverages provide a variety of health benefits. Many of them contain water-soluble nutrients, which consist of great resources of antioxidants, minerals, and vitamins. The consumption of these products comprises a significant part of the daily diet as from freshly squeezed juice to processed fortified beverages. One of the most important nutrients of these beverages are vitamins either fat-soluble (A, D) or water-soluble (B-complex, C) that are essential for human life and for normal body function. Nowadays, the food industry is interested in nutritionally rich foods and beverages with vitamins in order to replace the losses during storage and processing or to enable a nutritional label claim on the product. At the same time, consumers choose fresh, fortified beverages enhancing their diet and their health. This chapter is an effort to classify the vitamins in fresh and processed nonalcoholic beverages and their nutritional importance. Several analytical methodologies for their determination in different food matrices (fruits, vegetables, and their products), mainly chromatographic methods, are presented. Because of their instability, it is necessary to focus on the extraction procedure that will not cause their degradation.
Proestos, C. ; Pasvanka, K. ; Tzachristas, A. In Quality Control in the Beverage Industry Volume 17: the Science of Beverages; Elsevier: London, 2019; Vol. 17, pp. 289-334. Publisher's VersionAbstract
In these days, the agro-food economy is focused on the consumer demands regarding safety, quality, and security of food. Traceability of wine can be defined as a method through which anybody in the wine supply chain can be able to verify the origin and composition of wines and its conditions of storage. Traceability ensures the registration on specific documents of all manipulations of basic materials, ingredients, and final products. They are created to allow a rapid identification of the product history. The wine supply chain requires traceability from grape production to processing and wine distribution. Authenticity of wine has been extensively examined as wine is an easily adulterated product because it has high alcohol content and low pH and also is available worldwide. Responsible and continuous controls are required to maintain the quality of wine. Usually volatile compounds are used to characterize varieties, whereas minerals are used for geographical differentiation. Amino acids as well as phenolic compounds evaluation are used for both. The growth of advanced techniques for wines authentication is a challenge, which currently is given a special focus. Wine adulteration for both variety and origin has been very extensive. Therefore, apart from novel experimental techniques (gas chromatography-mass spectrometry, inductively coupled plasma MS, 13C nuclear magnetic resonance, Fourier transform infrared and DNA, and among others), it is also used as multivariate analysis comprising principal component analysis, discriminant analysis, canonical analysis, and cluster analysis.
Proestos, C. ; Bouterfa, A. ; Bekada, A. ; Homrani, A. South Asian Journal of Experimental Biology 2019, 9, 17-22. Publisher's VersionAbstract
Stage of lactation (SOL) is a major factor affecting several characteristics of milk such as fatty acids content and composition, protein and main minerals content. These variations may have important quantitative and qualitative consequences on the characteristics of cheese. The aim objective of this study was to analyse the effect of lactation stage on the fat and fatty acids composition of the artisanal camembert type-cheese made from cow’s milk collected in Mostaganem region (Algeria) and provided from three stages of lactation (early, mid and late). In this study and for each stage of lactation, the fat and fatty acid composition of camembert type-cheese were analysedand evaluated. Results showed that the total lipids were related to the stageof lactation (p<0.05), ranging from 14.6% for the 3rd SOL to 23% for the 1stSOL. The fatty acids composition of Camembert-type cheese showed a highpolyunsaturated fatty acids percentage dominated by ω6 and ω3 fatty acidsrepresented by linoleic and α-linolenic acids. Indeed, they recorded maximum values of 2.53% and 0.6% respectively, for the Camembert made withthe milk of the 1st SOL (p<0.05). Concerning monounsaturated fatty acidsclass, oleic acid is found to be the most important fatty acid with a maximumpercentage (26.1%) in Camembert of the 1st SOL (p<0.05). Finally, this studyconcluded that the stage of lactation plays a determining role on the biochemical composition of the camembert type-cheese, particularly on lipidsand essential fatty acids.
Kollia, E. ; Proestos, C. ; Zoumpoulakis, P. ; Markaki, P. 2019, 36, 1709-1721. Website
Pasvanka, K. ; Tzachristas, A. ; Kostakis, M. ; Thomaidis, N. ; Proestos, C. 2019, 52, 2741-2750. Website
Pasvanka, K. ; Tzachristas, A. ; Proestos, C. Quality tools in wine traceability and authenticity; 2019; pp. 289-334. Website
2018
Varzakas, T. ; Kandylis, P. ; Dimitrellou, D. ; Salamoura, C. ; Zakynthinos, G. ; Proestos, C. Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood; 2018; pp. 67-129. Website
Langi, P. ; Kiokias, S. ; Varzakas, T. ; Proestos, C. Methods in Molecular Biology 2018, 1852, 57-71. Website
Petropoulos, G. ; Raptopoulou, K. G. ; Pasias, I. N. ; Thomaidis, N. S. ; Proestos, C. Food Chemistry 2018, 267, 313-318. Website
Kalli, V. ; Kollia, E. ; Roidaki, A. ; Proestos, C. ; Markaki, P. Industrial Crops and Products 2018, 111, 63-68. Website
Pasias, I. N. ; Kiriakou, I. K. ; Papakonstantinou, L. ; Proestos, C. Foods 2018, 7. Website
Varzakas, T. ; Zakynthinos, G. ; Proestos, C. Effect of food processing, quality, and safety with emphasis on kosher, halal, vegetarian, and GM food; 2018; pp. 193-214. Website
Pasias, I. N. ; Kiriakou, I. K. ; Kaitatzis, A. ; Koutelidakis, A. E. ; Proestos, C. Food Chemistry 2018, 242, 513-518. Website
Kiokias, S. ; Proestos, C. ; Oreopoulou, V. Antioxidants 2018, 7. Website
Proestos, C. ; Zoumpoulakis, P. ; Sinanoglou, V. J. Studies in Natural Products Chemistry 2018, 57, 203-220. Website
Strati, I. F. ; Kostomitsopoulos, G. ; Lytras, F. ; Zoumpoulakis, P. ; Proestos, C. ; Sinanoglou, V. J. Foods 2018, 7. Website
Sinanoglou, V. J. ; Cavouras, D. ; Xenogiannopoulos, D. ; Proestos, C. ; Zoumpoulakis, P. Foods 2018, 7. Website
Proestos, C. Current Research in Nutrition and Food Science 2018, 6, 576-593. Website
Pasias, I. N. ; Kiriakou, I. K. ; Papakonstantinou, L. ; Proestos, C. 2018, 7. Website
Varzakas, T. ; Zakynthinos, G. ; Proestos, C. Effect of food processing, quality, and safety with emphasis on kosher, halal, vegetarian, and GM food; 2018; pp. 193-214. Website
Varzakas, T. ; Kandylis, P. ; Dimitrellou, D. ; Salamoura, C. ; Zakynthinos, G. ; Proestos, C. Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood; 2018; pp. 67-129. Website
Strati, I. F. ; Kostomitsopoulos, G. ; Lytras, F. ; Zoumpoulakis, P. ; Proestos, C. ; Sinanoglou, V. J. 2018, 7. Website
Sinanoglou, V. J. ; Cavouras, D. ; Xenogiannopoulos, D. ; Proestos, C. ; Zoumpoulakis, P. 2018, 7. Website
Langi, P. ; Kiokias, S. ; Varzakas, T. ; Proestos, C. 2018, 1852, 57-71. Website
Petropoulos, G. ; Raptopoulou, K. G. ; Pasias, I. N. ; Thomaidis, N. S. ; Proestos, C. 2018, 267, 313-318. Website
Kalli, V. ; Kollia, E. ; Roidaki, A. ; Proestos, C. ; Markaki, P. 2018, 111, 63-68. Website
Pasias, I. N. ; Kiriakou, I. K. ; Kaitatzis, A. ; Koutelidakis, A. E. ; Proestos, C. 2018, 242, 513-518. Website
Kiokias, S. ; Proestos, C. ; Oreopoulou, V. 2018, 7. Website
Proestos, C. ; Zoumpoulakis, P. ; Sinanoglou, V. J. 2018, 57, 203-220. Website
Proestos, C. 2018, 6, 576-593. Website
2017
Kollia, E. ; Markaki, P. ; Zoumpoulakis, P. ; Proestos, C. Natural Product Communications 2017, 12, 423-426. Website
Pasias, I. N. ; Kiriakou, I. ; Proestos, C. Antioxidants 2017, 6. Website
Zoumpoulakis, P. ; Sinanoglou, V. J. ; Siapi, E. ; Heropoulos, G. ; Proestos, C. Antioxidants 2017, 6. Website
Varzakas, T. ; Zakynthinos, G. ; Proestos, C. ; Radwanska, M. Food Engineering Series 2017, 537-584. Website
Pasias, I. N. ; Kiriakou, I. K. ; Proestos, C. Food Chemistry 2017, 229, 425-431. Website
Kollia, E. ; Proestos, C. ; Zoumpoulakis, P. ; Markaki, P. International Journal of Food Properties 2017, 20, 1270-1279. Website
Pasvanka, K. ; Varzakas, T. ; Proestos, C. Food Engineering Series 2017, 513-536. Website
Diiakogiiannisis, I. ; Pproeststoss, C. ; Varzakass, T. ; Mmarkakii, P. Current Research in Nutrition and Food Science 2017, 5, 1-5. Website
Kollia, E. ; Markaki, P. ; Zoumpoulakis, P. ; Proestos, C. Natural Product Research 2017, 31, 1163-1167. Website
Varzakas, T. ; Zakynthinos, G. ; Proestos, C. ; Radwanska, M. 2017, 537-584. Website
Pasvanka, K. ; Varzakas, T. ; Proestos, C. 2017, 513-536. Website
Kollia, E. ; Markaki, P. ; Zoumpoulakis, P. ; Proestos, C. 2017, 12, 423-426. Website
Kollia, E. ; Proestos, C. ; Zoumpoulakis, P. ; Markaki, P. 2017, 20, 1270-1279. Website
Diiakogiiannisis, I. ; Pproeststoss, C. ; Varzakass, T. ; Mmarkakii, P. 2017, 5, 1-5. Website
Kollia, E. ; Markaki, P. ; Zoumpoulakis, P. ; Proestos, C. 2017, 31, 1163-1167. Website
Pasias, I. N. ; Kiriakou, I. ; Proestos, C. 2017, 6. Website
Zoumpoulakis, P. ; Sinanoglou, V. J. ; Siapi, E. ; Heropoulos, G. ; Proestos, C. 2017, 6. Website
Pasias, I. N. ; Kiriakou, I. K. ; Proestos, C. 2017, 229, 425-431. Website
2016
Proestos, C. ; Rashed, K. ; Anna, R. ; Sinanoglou, V. J. Agro Food Industry Hi-Tech 2016, 27, 35-38. Website
Andrianos, V. ; Stoikou, V. ; Tsikrika, K. ; Lamprou, D. ; Stasinos, S. ; Proestos, C. ; Zabetakis, I. Current Research in Nutrition and Food Science 2016, 4, 15-24. Website
Lantzouraki, D. Z. ; Sinanoglou, V. J. ; Zoumpoulakis, P. ; Proestos, C. Analytical Letters 2016, 49, 969-978. Website
Katsa, M. ; Proestos, C. ; Komaitis, E. Current Research in Nutrition and Food Science 2016, 4, 92-96. Website
Sakellari, A. ; Plavšic, M. ; Karavoltsos, S. ; Diakos, I. ; Dassenakis, M. ; Proestos, C. Current Research in Nutrition and Food Science 2016, 4, 125-132. Website
Papaioannou, C. D. ; Sinanoglou, V. J. ; Strati, I. F. ; Proestos, C. ; Kyrana, V. R. ; Lougovois, V. P. International Journal of Food Science and Technology 2016, 51, 325-332. Website
Fotakis, C. ; Tsigrimani, D. ; Tsiaka, T. ; Lantzouraki, D. Z. ; Strati, I. F. ; Makris, C. ; Tagkouli, D. ; Proestos, C. ; Sinanoglou, V. J. ; Zoumpoulakis, P. Food Chemistry 2016, 211, 963-971. Website
Kiokias, S. ; Proestos, C. ; Varzakas, T. Current Research in Nutrition and Food Science 2016, 4, 25-37. Website
Roidaki, A. ; Kollia, E. ; Panagopoulou, E. ; Chiou, A. ; Varzakas, T. ; Markaki, P. ; Proestos, C. Current Research in Nutrition and Food Science 2016, 4, 138-145. Website
Andrianos, V. ; Stoikou, V. ; Tsikrika, K. ; Lamprou, D. ; Stasinos, S. ; Proestos, C. ; Zabetakis, I. 2016, 4, 15-24. Website
Papaioannou, C. D. ; Sinanoglou, V. J. ; Strati, I. F. ; Proestos, C. ; Kyrana, V. R. ; Lougovois, V. P. 2016, 51, 325-332. Website
Kiokias, S. ; Proestos, C. ; Varzakas, T. 2016, 4, 25-37. Website
Proestos, C. ; Rashed, K. ; Anna, R. ; Sinanoglou, V. J. 2016, 27, 35-38. Website
Lantzouraki, D. Z. ; Sinanoglou, V. J. ; Zoumpoulakis, P. ; Proestos, C. 2016, 49, 969-978. Website
Katsa, M. ; Proestos, C. ; Komaitis, E. 2016, 4, 92-96. Website
Sakellari, A. ; Plavšic, M. ; Karavoltsos, S. ; Diakos, I. ; Dassenakis, M. ; Proestos, C. 2016, 4, 125-132. Website
Fotakis, C. ; Tsigrimani, D. ; Tsiaka, T. ; Lantzouraki, D. Z. ; Strati, I. F. ; Makris, C. ; Tagkouli, D. ; Proestos, C. ; Sinanoglou, V. J. ; Zoumpoulakis, P. 2016, 211, 963-971. Website
Roidaki, A. ; Kollia, E. ; Panagopoulou, E. ; Chiou, A. ; Varzakas, T. ; Markaki, P. ; Proestos, C. 2016, 4, 138-145. Website
Fotakis, C., T. T. L. S. M. T. P. S. Z. D. T. D. Food Chemistry 2016. Website
2015
Lantzouraki, D. Z. ; Sinanoglou, V. J. ; Zoumpoulakis, P. G. ; Glamočlija, J. ; Ćirić, A. ; Soković, M. ; Heropoulos, G. ; Proestos, C. RSC Advances 2015, 5, 2602-2614. Website
Paramithiotis, S. ; Adrakta, A. ; Sigala, K. ; Drosinos, E. H. ; Proestos, C. Agro Food Industry Hi-Tech 2015, 26, 52-56. Website
Raptopoulou, K. G. ; Pasias, I. N. ; Thomaidis, N. S. ; Proestos, C. The effects of food processing and canning technologies on the nutritional value of foods; 2015; Vol. 11, pp. 117-131. Website
Sinanoglou, V. J. ; Zoumpoulakis, P. ; Heropoulos, G. ; Proestos, C. ; Ćirić, A. ; Petrovic, J. ; Glamoclija, J. ; Sokovic, M. Journal of Food Science and Technology 2015, 52, 3264-3272. Website
Lantzouraki, D. Z. ; Sinanoglou, V. J. ; Tsiaka, T. ; Proestos, C. ; Zoumpoulakis, P. RSC Advances 2015, 5, 101683-101692. Website
Lantzouraki, D. Z. ; Sinanoglou, V. J. ; Zoumpoulakis, P. G. ; Glamočlija, J. ; Ćirić, A. ; Soković, M. ; Heropoulos, G. ; Proestos, C. 2015, 5, 2602-2614. Website
Paramithiotis, S. ; Adrakta, A. ; Sigala, K. ; Drosinos, E. H. ; Proestos, C. 2015, 26, 52-56. Website
Raptopoulou, K. G. ; Pasias, I. N. ; Thomaidis, N. S. ; Proestos, C. The effects of food processing and canning technologies on the nutritional value of foods; 2015; Vol. 11, pp. 117-131. Website
Sinanoglou, V. J. ; Zoumpoulakis, P. ; Heropoulos, G. ; Proestos, C. ; Ćirić, A. ; Petrovic, J. ; Glamoclija, J. ; Sokovic, M. 2015, 52, 3264-3272. Website
Lantzouraki, D. Z. ; Sinanoglou, V. J. ; Tsiaka, T. ; Proestos, C. ; Zoumpoulakis, P. 2015, 5, 101683-101692. Website
Lantzouraki, D.Z., S. Z. G. Ć. S. H. P. V. J. P. G. RSC Advances 2015, 5, 2602-2614. Website
Sinanoglou, V.J., Z. H. P. Ć. P. G. S. P. G. C. Journal of Food Science and Technology 2015, 52, 3264-3272. Website
Lantzouraki, D.Z., S. T. P. Z. V. J. T. RSC Advances 2015, 5, 101683-101692. Website
Papaioannou, C.D., S. S. P. K. L. V. J. I. F. International Journal of Food Science and Technology 2015. Website
2014
Petrović, J. ; Papandreou, M. ; Glamočlija, J. ; Ćirić, A. ; Baskakis, C. ; Proestos, C. ; Lamari, F. ; Zoumpoulakis, P. ; Soković, M. Food and Function 2014, 5, 2948-2960. Website
Sinanoglou, V. J. ; Proestos, C. ; Lantzouraki, D. Z. ; Calokerinos, A. C. ; Miniadis-Meimaroglou, S. European Journal of Lipid Science and Technology 2014, 116, 134-143. Website
Sinanoglou, V. J. ; Kokkotou, K. ; Fotakis, C. ; Strati, I. ; Proestos, C. ; Zoumpoulakis, P. Food Research International 2014, 60, 38-47. Website
Raptopoulou, K. G. ; Pasias, I. N. ; Thomaidis, N. S. ; Proestos, C. Food and Chemical Toxicology 2014, 69, 25-31. Website
Petrović, J. ; Papandreou, M. ; Glamočlija, J. ; Ćirić, A. ; Baskakis, C. ; Proestos, C. ; Lamari, F. ; Zoumpoulakis, P. ; Soković, M. 2014, 5, 2948-2960. Website
Sinanoglou, V. J. ; Kokkotou, K. ; Fotakis, C. ; Strati, I. ; Proestos, C. ; Zoumpoulakis, P. 2014, 60, 38-47. Website
Sinanoglou, V. J. ; Proestos, C. ; Lantzouraki, D. Z. ; Calokerinos, A. C. ; Miniadis-Meimaroglou, S. 2014, 116, 134-143. Website
Raptopoulou, K. G. ; Pasias, I. N. ; Thomaidis, N. S. ; Proestos, C. 2014, 69, 25-31. Website
Petrović, J., P. G. Ć. B. P. L. Z. S. M. J. A. Food and Function 2014, 5, 2948-2960. Website
Sinanoglou, V.J., K. F. S. P. Z. K. C. I. Food Research International 2014, 60, 38-47. Website
Sinanoglou, V.J., P. L. C. M. - M. C. D. Z. European Journal of Lipid Science and Technology 2014, 116, 134-143. Website
Raptopoulou, K.G., P. T. P. I. N. N. S. Food and Chemical Toxicology 2014, 69, 25-31. Website
2013
Proestos, C. ; Pasias, I. N. ; Papageorgiou, V. ; Barmperis, K. ; Thomaidis, N. S. Trace elements: Effect on tomato plant and on human health after consumption of tomato fruit and tomato fruit food products; 2013; pp. 289-312. Website
Proestos, C. ; Lytoudi, K. ; Mavromelanidou, O. K. ; Zoumpoulakis, P. ; Sinanoglou, V. J. Antioxidants 2013, 2, 11-22. Website
Charalampos, P. ; Koutelidakis, A. E. ; Komaitis, M. ; Kapsokefalou, M. In Vitro Antioxidant Properties of Mediterranean Herbs and their Bioactivity; 2013; pp. 171-182. Website
Proestos, C. ; Lytoudi, K. ; Mavromelanidou, O. K. ; Zoumpoulakis, P. ; Sinanoglou, V. J. 2013, 2, 11-22. Website
Charalampos, P. ; Koutelidakis, A. E. ; Komaitis, M. ; Kapsokefalou, M. In Vitro Antioxidant Properties of Mediterranean Herbs and their Bioactivity; 2013; pp. 171-182. Website
Proestos, C. ; Pasias, I. N. ; Papageorgiou, V. ; Barmperis, K. ; Thomaidis, N. S. Trace elements: Effect on tomato plant and on human health after consumption of tomato fruit and tomato fruit food products; 2013; pp. 289-312. Website
Proestos, C., P. P. B. T. I. N. V. Trace elements: Effect on tomato plant and on human health after consumption of tomato fruit and tomato fruit food products; 2013; pp. 289-312. Website
2012
Boziaris, I. S. ; Proestos, C. ; Kapsokefalou, M. ; Komaitis, M. International Journal of Food Science and Technology 2012, 47, 1784-1787. Website
Pasias, I. N. ; Papageorgiou, V. ; Thomaidis, N. S. ; Proestos, C. Food Analytical Methods 2012, 5, 835-840. Website
Proestos, C. ; Koutelidakis, A. E. ; Kapsokefalou, M. ; Komaitis, M. Fruits and vegetables: A rich source of phenolic acids; 2012; pp. 1-13. Website
Karabela, D. ; Koutelidakis, A. E. ; Proestos, C. ; Komaitis, M. ; Kapsokefalou, M. Trace Elements and Electrolytes 2012, 29, 15-21. Website
Boziaris, I. S. ; Proestos, C. ; Kapsokefalou, M. ; Komaitis, M. 2012, 47, 1784-1787. Website
Pasias, I. N. ; Papageorgiou, V. ; Thomaidis, N. S. ; Proestos, C. 2012, 5, 835-840. Website
Proestos, C. ; Koutelidakis, A. E. ; Kapsokefalou, M. ; Komaitis, M. Fruits and vegetables: A rich source of phenolic acids; 2012; pp. 1-13. Website
Karabela, D. ; Koutelidakis, A. E. ; Proestos, C. ; Komaitis, M. ; Kapsokefalou, M. 2012, 29, 15-21. Website
Boziaris, I.S., P. K. K. C. M. M. International Journal of Food Science and Technology 2012, 47, 1784-1787. Website
Pasias, I.N., P. T. P. V. N. S. Food Analytical Methods 2012, 5, 835-840. Website
Proestos, C., K. K. K. A. E. M. Fruits and vegetables: A rich source of phenolic acids; 2012; pp. 1-13. Website
Karabela, D., K. P. K. K. A. E. C. Trace Elements and Electrolytes 2012, 29, 15-21. Website
2011
Boziaris, I. S. ; Proestos, C. ; Kapsokefalou, M. ; Komaitis, M. Food Technology and Biotechnology 2011, 49, 263-270. Website
Boziaris, I. S. ; Proestos, C. ; Kapsokefalou, M. ; Komaitis, M. 2011, 49, 263-270. Website
Boziaris, I.S., P. K. K. C. M. M. Food Technology and Biotechnology 2011, 49, 263-270. Website
2009
Proestos, C. ; Kapsokefalou, M. ; Komaitis, M. Chemical analysis and antioxidant capacity of plant bioactive compounds; 2009; pp. 273-288. Website
Koutelidakis, A. E. ; Argiri, K. ; Serafini, M. ; Proestos, C. ; Komaitis, M. ; Pecorari, M. ; Kapsokefalou, M. Nutrition 2009, 25, 453-458. Website
Proestos, C. ; Kapsokefalou, M. ; Komaitis, M. Chemical analysis and antioxidant capacity of plant bioactive compounds; 2009; pp. 273-288. Website
Koutelidakis, A. E. ; Argiri, K. ; Serafini, M. ; Proestos, C. ; Komaitis, M. ; Pecorari, M. ; Kapsokefalou, M. 2009, 25, 453-458. Website
Proestos, C., K. K. M. M. Chemical analysis and antioxidant capacity of plant bioactive compounds; 2009; pp. 273-288. Website
Koutelidakis, A.E., A. S. P. K. P. K. K. M. C. Nutrition 2009, 25, 453-458. Website
2008
Proestos, C. ; Komaitis, M. LWT - Food Science and Technology 2008, 41, 652-659. Website
Proestos, C. ; Loukatos, P. ; Komaitis, M. Food Chemistry 2008, 106, 1218-1224. Website
Proestos, C. ; Boziaris, I. S. ; Kapsokefalou, M. ; Komaitis, M. Food Technology and Biotechnology 2008, 46, 151-156. Website
Proestos, C. ; Kapsokefalou, M. ; Komaitis, M. Journal of Food Quality 2008, 31, 402-414. Website
Proestos, C. ; Komaitis, M. Antioxidant capacity of hops; 2008; pp. 467-474. Website
Proestos, C. ; Kapsokefalou, M. ; Komaitis, M. 2008, 31, 402-414. Website
Proestos, C. ; Komaitis, M. Antioxidant capacity of hops; 2008; pp. 467-474. Website
Proestos, C. ; Komaitis, M. 2008, 41, 652-659. Website
Proestos, C. ; Loukatos, P. ; Komaitis, M. 2008, 106, 1218-1224. Website
Proestos, C. ; Boziaris, I. S. ; Kapsokefalou, M. ; Komaitis, M. 2008, 46, 151-156. Website
Proestos, C., K. K. M. M. Journal of Food Quality 2008, 31, 402-414. Website
Proestos, C., K. M. Antioxidant capacity of hops; 2008; pp. 467-474. Website
Proestos, C., K. M. LWT - Food Science and Technology 2008, 41, 652-659. Website
Proestos, C., L. K. P. M. Food Chemistry 2008, 106, 1218-1224. Website
Proestos, C., B. K. K. I. S. M. Food Technology and Biotechnology 2008, 46, 151-156. Website
Proestos, C., K. M. LWT - Food Science and Technology 2008, 41, 652-659. Website
Proestos, C., K. K. M. M. Journal of Food Quality 2008, 31, 402-414. Website
Proestos, C., K. M. Antioxidant capacity of hops; 2008; pp. 467-474. Website
Proestos, C., L. K. P. M. Food Chemistry 2008, 106, 1218-1224. Website
Proestos, C., B. K. K. I. S. M. Food Technology and Biotechnology 2008, 46, 151-156. Website
2006
Proestos, C. ; Boziaris, I. S. ; Nychas, G. - J. E. ; Komaitis, M. Food Chemistry 2006, 95, 664-671. Website
Proestos, C. ; Sereli, D. ; Komaitis, M. Food Chemistry 2006, 95, 44-52. Website
Proestos, C. ; Komaitis, M. Journal of Food Quality 2006, 29, 567-582. Website
Proestos, C. ; Boziaris, I. S. ; Nychas, G. - J. E. ; Komaitis, M. 2006, 95, 664-671. Website
Proestos, C. ; Sereli, D. ; Komaitis, M. 2006, 95, 44-52. Website
Proestos, C. ; Komaitis, M. 2006, 29, 567-582. Website
Proestos, C., B. N. K. I. S. G. - J. Food Chemistry 2006, 95, 664-671. Website
Proestos, C., S. K. D. M. Food Chemistry 2006, 95, 44-52. Website
Proestos, C., K. M. Journal of Food Quality 2006, 29, 567-582. Website
Proestos, C., B. N. K. I. S. G. - J. Food Chemistry 2006, 95, 664-671. Website
Proestos, C., S. K. D. M. Food Chemistry 2006, 95, 44-52. Website
Proestos, C., K. M. Journal of Food Quality 2006, 29, 567-582. Website
2005
Proestos, C. ; Bakogiannis, A. ; Psarianos, C. ; Koutinas, A. A. ; Kanellaki, M. ; Komaitis, M. Food Control 2005, 16, 319-323. Website
Argyri, K. ; Proestos, C. ; Komaitis, M. ; Kapsokefalou, M. International Journal of Food Sciences and Nutrition 2005, 56, 213-222. Website
Proestos, C. ; Chorianopoulos, N. ; Nychas, G. - J. E. ; Komaitis, M. Journal of Agricultural and Food Chemistry 2005, 53, 1190-1195. Website
Proestos, C. ; Bakogiannis, A. ; Psarianos, C. ; Koutinas, A. A. ; Kanellaki, M. ; Komaitis, M. 2005, 16, 319-323. Website
Argyri, K. ; Proestos, C. ; Komaitis, M. ; Kapsokefalou, M. 2005, 56, 213-222. Website
Proestos, C. ; Chorianopoulos, N. ; Nychas, G. - J. E. ; Komaitis, M. 2005, 53, 1190-1195. Website
Proestos, C., C. N. K. N. G. - J. E. Journal of Agricultural and Food Chemistry 2005, 53, 1190-1195. Website
Proestos, C., B. P. K. K. K. A. C. A. Food Control 2005, 16, 319-323. Website
Proestos, C., B. P. K. K. K. A. C. A. Food Control 2005, 16, 319-323. Website
Proestos, C., C. N. K. N. G. - J. E. Journal of Agricultural and Food Chemistry 2005, 53, 1190-1195. Website
Argyri, K., P. K. K. C. M. M. International Journal of Food Sciences and Nutrition 2005, 56, 213-222. Website