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Nick Kalogeropoulos, Chara Kotsiopoulou, Anastasia Mylona, Margarita Christea & NikolaosK. Andrikopoulos. (2006) Compositional Changes and Enrichment of Mediterranean Finfish During Pan Frying With Virgin Olive Oil. Ecology of Food and Nutrition 45:3, pages 171-188.
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Nick Kalogeropoulos, Dimitris Grigorakis, Anastasia Mylona, Angeliki Falirea & NikolaosK. Andrikopoulos. (2006) Dietary Evaluation of Vegetables Pan-Fried in Virgin Olive Oil Following the Greek Traditional Culinary Practice. Ecology of Food and Nutrition 45:2, pages 105-123.
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Articles from other publishers (24)
N. I. Stellner, Z. S. Rerop, Jan Kyselka, Katsiaryna Alishevich, Radek Beneš, Vladimír Filip, Gülnaz Celik, Martina Haack, Marion Ringel, Mahmoud Masri & Thomas Brück. (2023)
Value-Added Squalene in Single-Cell Oil Produced with
Cutaneotrichosporon oleaginosus
for Food Applications
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Gustavo Sobrevilla-Hernández, Moisés Armides Franco-Molina, Diana G. Zárate-Triviño, Jorge R. Kawas, Sara Paola Hernández-Martínez, Paola Leonor García-Coronado, Silvia Elena Santana-Krímskaya, Cynthia Aracely Alvizo-Báez & Cristina Rodríguez-Padilla. (2023) Development of a new generation of miniemulsion based on cottonseed oil with α-tocopherol and ZnO and evaluation of its adjuvant activity. PeerJ 11, pages e14981.
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Siti Nor Azlina Abd Rashid, Hong-Yeng Leong, Kian-Kai Cheng, Harisun Yaakob & Norliza Abdul Latiff. (2023) Squalene rich virgin palm oil by microwave-assisted enzyme aqueous extraction from palm mesocarp. Biocatalysis and Agricultural Biotechnology 47, pages 102568.
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Nazariyah Yahaya, Nabila Huda Hamdan, Atiqah Ruqayyah Zabidi, Ammar Mirza Mohamad, Mohammad Luqman Hakim Suhaimi, Muhammad Azhan Azfar Md Johari, Hanis Nadia Yahya & Hafiza Yahya. (2022) Duckweed as a future food: Evidence from metabolite profile, nutritional and microbial analyses. Future Foods 5, pages 100128.
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Aline Gabrielle Alves de Carvalho, Lucía Olmo-García, Bruna Rachel Antunes Gaspar, Alegría Carrasco-Pancorbo, Vanessa Naciuk Castelo-Branco & Alexandre Guedes Torres. (2022) Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food. Food Chemistry 380, pages 132205.
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Julián Lozano-Castellón, José Fernando Rinaldi de Alvarenga, Anna Vallverdú-Queralt & Rosa M. Lamuela-Raventós. (2022) Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation. Trends in Food Science & Technology 123, pages 28-36.
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María-Victoria Ruiz-Méndez, Gloria Márquez-Ruiz, Francisca Holgado & Joaquín Velasco. (2021) Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods. Foods 10:12, pages 2906.
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Nadja Heine, Frances A. Houle & Kevin R. Wilson. (2017) Connecting the Elementary Reaction Pathways of Criegee Intermediates to the Chemical Erosion of Squalene Interfaces during Ozonolysis. Environmental Science & Technology 51:23, pages 13740-13748.
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Antonia Chiou & Nick Kalogeropoulos. (2017) Virgin Olive Oil as Frying Oil. Comprehensive Reviews in Food Science and Food Safety 16:4, pages 632-646.
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Leonardo Velasco & M. Victoria Ruiz-Méndez. 2015. Sunflower. Sunflower
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Nick Kalogeropoulos & Maria Tsimidou. (2014) Antioxidants in Greek Virgin Olive Oils. Antioxidants 3:2, pages 387-413.
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Antonia Chiou, Nick Kalogeropoulos, George Boskou & Fotini N. Salta. (2012) Migration of health promoting microconstituents from frying vegetable oils to French fries. Food Chemistry 133:4, pages 1255-1263.
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Nick Kalogeropoulos, Antonia Chiou, Maria Ioannou, Vaios T. Karathanos, Maria Hassapidou & Nikolaos K. Andrikopoulos. (2010) Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries. Food Chemistry 121:3, pages 682-690.
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Eleni P. Kalogianni, Calliope Karastogiannidou & Thodoris D. Karapantsios. (2010) Effect of potato presence on the degradation of extra virgin olive oil during frying. International Journal of Food Science & Technology 45:4, pages 765-775.
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K. Eder & R. Ringseis. 2010. Oxidation in Foods and Beverages and Antioxidant Applications. Oxidation in Foods and Beverages and Antioxidant Applications
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Fani Mantzouridou, Eleni Naziri & Maria Z. Tsimidou. (2009) Squalene versus Ergosterol Formation Using Saccharomyces cerevisiae: Combined Effect of Oxygen Supply, Inoculum Size, and Fermentation Time on Yield and Selectivity of the Bioprocess. Journal of Agricultural and Food Chemistry 57:14, pages 6189-6198.
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Antonia Chiou, Nick Kalogeropoulos, Fotini N. Salta, Panayiota Efstathiou & Nikolaos K. Andrikopoulos. (2009) Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents. LWT - Food Science and Technology 42:6, pages 1090-1097.
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Rohan V. Tikekar, Richard D. Ludescher & Mukund V. Karwe. (2008) Processing Stability of Squalene in Amaranth and Antioxidant Potential of Amaranth Extract. Journal of Agricultural and Food Chemistry 56:22, pages 10675-10678.
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F. Priego Capote, J. Ruiz Jiménez & M. D. Luque de Castro. (2007) Sequential (step-by-step) detection, identification and quantitation of extra virgin olive oil adulteration by chemometric treatment of chromatographic profiles. Analytical and Bioanalytical Chemistry 388:8, pages 1859-1865.
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Georgios Kalantzakis, Georgios Blekas, Kiriaki Pegklidou & Dimitrios Boskou. (2006) Stability and radical‐scavenging activity of heated olive oil and other vegetable oils. European Journal of Lipid Science and Technology 108:4, pages 329-335.
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