| Title | Author(s) | Issue date | ???itemlist.??? |
| Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type | Kotsiou, K.; Tasioula-Margari, M.; Fiore, A.; Gokmen, V.; Fogliano, V. | 24-Nov-2015 | - |
| 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 | - |
