Characterization of Moringa oleifera Variety Mbololo Seed Oil of Kenya J Tsaknis, S Lalas, V Gergis, V Dourtoglou, V Spiliotis Journal of Agricultural and food chemistry 47 (11), 4495-4499, 1999 | 352 | 1999 |
O-Benzotriazolyl-N, N, N′, N′-tetramethyluronium hexafluorophosphate as coupling reagent for the synthesis of peptides of biological interest V Dourtoglou, B Gross, V Lambropoulou, C Zioudrou Synthesis 1984 (07), 572-574, 1984 | 298 | 1984 |
L'hexafluorophosphate de O-benzotriazolyl-N, N-tetramethyluronium: Un reactif de couplage peptidique nouveau et efficace V Dourtoglou, JC Ziegler, B Gross Tetrahedron letters 19 (15), 1269-1272, 1978 | 274 | 1978 |
Artificial aging of wines using oak chips P Arapitsas, A Antonopoulos, E Stefanou, VG Dourtoglou Food Chemistry 86 (4), 563-570, 2004 | 213 | 2004 |
Use of rosemary extract in preventing oxidation during deep-fat frying of potato chips S Lalas, V Dourtoglou Journal of the American Oil Chemists' Society 80, 579-583, 2003 | 119 | 2003 |
Detection of olive oil adulteration using principal component analysis applied on total and regio FA content VG Dourtoglou, T Dourtoglou, A Antonopoulos, E Stefanou, S Lalas, ... Journal of the American Oil Chemists' Society 80 (3), 203-208, 2003 | 104 | 2003 |
Determination of total volatile components of Cucumis melo L. variety Cantaloupensis VI Homatidou, SS Karvouni, VG Dourtoglou, CN Poulos Journal of Agricultural and Food Chemistry 40 (8), 1385-1388, 1992 | 92 | 1992 |
Trans-resveratrol concentration in wines produced in Greece VG Dourtoglou, DP Makris, F Bois-Dounas, C Zonas Journal of Food Composition and Analysis 12 (3), 227-233, 1999 | 83 | 1999 |
Full Characterisation of Crambe abyssinica Hochst. Seed Oil S Lalas, O Gortzi, V Athanasiadis, E Dourtoglou, V Dourtoglou Journal of the American Oil Chemists' Society 89 (12), 2253-2258, 2012 | 80 | 2012 |
Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis E Koussissi, VG Dourtoglou, G Ageloussis, Y Paraskevopoulos, ... Food Chemistry 114 (4), 1503-1509, 2009 | 80 | 2009 |
Pulsed Electric Field Extraction and Antioxidant Activity Determination of Moringa oleifera Dry Leaves: A Comparative Study with Other Extraction Techniques E Bozinou, I Karageorgou, G Batra, V G. Dourtoglou, S I. Lalas Beverages 5 (1), 8, 2019 | 72 | 2019 |
Quality changes of Moringa oleífera, variety Mbololo of Kenya, seed oil during frying. J Tsaknis, V Spiliotis, S Lalas, V Gergis, V Dourtoglou Grasas y Aceites 50 (1), 37-48, 1999 | 70 | 1999 |
Storage of olives (Olea europaea) under CO2 atmosphere: Effect on anthocyanins, phenolics, sensory attributes and in vitro antioxidant properties VG Dourtoglou, A Mamalos, DP Makris Food chemistry 99 (2), 342-349, 2006 | 55 | 2006 |
Flavor artifacts E Block Journal of Agricultural and food Chemistry 41 (4), 692-692, 1993 | 51 | 1993 |
Transformation of limonene into p-cymene over acid activated natural mordenite utilizing atmospheric oxygen as a green oxidant: A novel mechanism D Makarouni, S Lycourghiotis, E Kordouli, K Bourikas, C Kordulis, ... Applied Catalysis B: Environmental 224, 740-750, 2018 | 47 | 2018 |
Biocompatible colloidal dispersions as potential formulations of natural pyrethrins: a structural and efficacy study A Kalaitzaki, NE Papanikolaou, F Karamaouna, V Dourtoglou, A Xenakis, ... Langmuir 31 (21), 5722-5730, 2015 | 47 | 2015 |
Effect of storage under carbon dioxide atmosphere on the volatile, amino acid, and pigment constituents in red grape (Vitis vinifera L. Var. Agiorgitiko) VG Dourtoglou, NG Yannovits, VG Tychopoulos, MM Vamvakias Journal of Agricultural and Food Chemistry 42 (2), 338-344, 1994 | 47 | 1994 |
Nano-formulation enhances insecticidal activity of natural pyrethrins against Aphis gossypii (Hemiptera: Aphididae) and retains their harmless effect to non-target … NE Papanikolaou, A Kalaitzaki, F Karamaouna, A Michaelakis, ... Environmental Science and Pollution Research 25, 10243-10249, 2018 | 42 | 2018 |
Discrimination of varietal wines according to their volatiles V Dourtoglou, A Antonopoulos, T Dourtoglou, S Lalas Food chemistry 159, 181-187, 2014 | 34 | 2014 |
Optimization of pulsed electric field as standalone “green” extraction procedure for the recovery of high value-added compounds from fresh olive leaves VM Pappas, A Lakka, D Palaiogiannis, V Athanasiadis, E Bozinou, ... Antioxidants 10 (10), 1554, 2021 | 31 | 2021 |