30 results on '"Tasioula-Margari M"'
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2. Differentiation of Greek Extra Virgin Olive Oils According to Cultivar and Geographical Origin
3. Fractionation of oligomeric triacylglycerides and the relation to rejection limits for used frying oils
4. Quantitation and distribution of altered fatty acids in frying fats
5. The role of autochthonous microorganisms in the production of table olives
6. Study of the natural fermentation process for two Italian table olive cultivars and optimization of a protocol for selecting autochthonous microbial starters
7. Evaluation of phenolic compounds degradation in virgin olive oil during storage and heating
8. Comparison of analytical methodologies based on 1h and 31p NMR spectroscopy with conventional methods of analysis for the determination of some olive oil constituents
9. Phenolic compounds in virgin olive oil from greek cultivars
10. Quality characteristics and storage stability of virgin olive oil
11. Changes in antioxidant concentration of virgin olive oil during thermal oxidation
12. Headspace analysis of volatile flavor compounds of olive oils from Lianolia variety
13. Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage
14. Quantitation of oxidized fatty acids in frying fats and identification of major structures by GLC-MS
15. Viscosities and Densities of Dilute Solutions of Glycerol Trioleate + Octane, + p-Xylene, + Toluene, and + Chloroform
16. Viscosity-structure relationship of dilute triglycerides'™ solutions correlation to retention time in reversed-phase liquid chromatography
17. Viscosities of dilute solutions of the triglycerides triolein, trilinolein, tristearin, tripalmitin, and trimyristin in benzene and p-xylene
18. Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC-MS
19. Investigation by fractional crystallization of classes of compounds formed during frying of vegetable oils
20. Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system
21. Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes.
22. Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat's Milk.
23. Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage.
24. New process for production of fermented black table olives using selected autochthonous microbial resources.
25. Extraction, Separation, and Identification of Phenolic Compounds in Virgin Olive Oil by HPLC-DAD and HPLC-MS.
26. Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.
27. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.
28. Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds.
29. Comparison of analytical methodologies based on 1h and 31p NMR spectroscopy with conventional methods of analysis for the determination of some olive oil constituents.
30. Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage.
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