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Repository of UOI "Olympias"
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Browsing by Author Tasioula-Margari, M.
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Showing results 2 to 18 of 18
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Changes in antioxidant concentration of virgin olive oil during thermal oxidation
Nissiotis, M.
;
Tasioula-Margari, M.
24-Nov-2015
-
Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage
Okogeri, O.
;
Tasioula-Margari, M.
24-Nov-2015
-
Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis
Longobardi, F.
;
Ventrella, A.
;
Casiello, G.
;
Sacco, D.
;
Tasioula-Margari, M.
;
Kiritsakis, A. K.
;
Kontominas, M. G.
24-Nov-2015
-
Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds
Pouliarekou, E.
;
Badeka, A.
;
Tasioula-Margari, M.
;
Kontakos, S.
;
Longobardi, F.
;
Kontominas, M. G.
24-Nov-2015
-
Comparison of analytical methodologies based on 1h and 31p NMR spectroscopy with conventional methods of analysis for the determination of some olive oil constituents
Dais, P.
;
Spyros, A.
;
Christophoridou, S.
;
Hatzakis, E.
;
Fragaki, G.
;
Agiomyrgianaki, A.
;
Salivaras, E.
;
Siragakis, G.
;
Daskalaki, D.
;
Tasioula-Margari, M.
;
Brenes, M.
24-Nov-2015
-
Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system
Kotsiou, K.
;
Tasioula-Margari, M.
;
Capuano, E.
;
Fogliano, V.
24-Nov-2015
-
Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating
Daskalaki, D.
;
Kefi, G.
;
Kotsiou, K.
;
Tasioula-Margari, M.
24-Nov-2015
-
Fractionation of oligomeric triacylglycerides and the relation to rejection limits for used frying oils
Tasioula-Margari, M.
;
MΓ΅rquez-RuΓz, G.
;
Dobarganes, M. C.
24-Nov-2015
-
Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes
Kotsiou, K.
;
Tasioula-Margari, M.
;
Kukurova, K.
;
Ciesarova, Z.
24-Nov-2015
-
Investigation by fractional crystallization of classes of compounds formed during frying of vegetable oils
Tasioula-Margari, M.
;
Komaitis, M.
;
Kontominas, M. G.
24-Nov-2015
-
Isolation and characterization of virgin olive oil phenolic compounds by HPLC/UV and GC-MS
Tasioula-Margari, M.
;
Okogeri, O.
24-Nov-2015
-
Phenolic compounds in virgin olive oil from greek cultivars
Daskalaki, D.
;
Tasioula-Margari, M.
24-Nov-2015
-
Quantitation and distribution of altered fatty acids in frying fats
MΓ΅rquez-Ruiz, G.
;
Tasioula-Margari, M.
;
Dobarganes, M. C.
24-Nov-2015
-
Simultaneous determination of phenolic compounds and tocopherols in virgin olive oil using HPLC and UV detection
Tasioula-Margari, M.
;
Okogeri, O.
24-Nov-2015
-
Viscosities and Densities of Dilute Solutions of Glycerol Trioleate + Octane, + p-Xylene, + Toluene, and + Chloroform
Exarchos, N. C.
;
Tasioula-Margari, M.
;
Demetropoulos, I. N.
24-Nov-2015
-
Viscosities of dilute solutions of the triglycerides triolein, trilinolein, tristearin, tripalmitin, and trimyristin in benzene and p-xylene
Tasioula-Margari, M.
;
Demetropoulos, I. N.
24-Nov-2015
-
Viscosity-structure relationship of dilute triglycerides"™ solutions correlation to retention time in reversed-phase liquid chromatography
Tasioula-Margari, M.
;
Demetropoulos, I. N.
24-Nov-2015
-