متابعة
Vassilis Dourtoglou
Vassilis Dourtoglou
Emeritus Professor University of West Attica-Dpt of Wine, Vine and Beverage Sciences
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عنوان
عدد مرات الاقتباسات
عدد مرات الاقتباسات
السنة
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
3491999
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
3041984
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
2751978
Artificial aging of wines using oak chips
P Arapitsas, A Antonopoulos, E Stefanou, VG Dourtoglou
Food Chemistry 86 (4), 563-570, 2004
2122004
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
1172003
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
1012003
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
921992
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
841999
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
792012
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
792009
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
702019
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
681999
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
562006
Flavor artifacts
E Block
Journal of Agricultural and food Chemistry 41 (4), 692-692, 1993
521993
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
501994
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
472015
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
462018
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
412018
Discrimination of varietal wines according to their volatiles
V Dourtoglou, A Antonopoulos, T Dourtoglou, S Lalas
Food chemistry 159, 181-187, 2014
342014
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
312021
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مقالات 1–20