Alterations of PET material physical properties during storage of olive oil von Kanavouras, Antonis

Volltext

A methodological approach for optimum preservation results: The packaging paradigm von Antonis Kanavouras, Frank A. Coutelieris

Volltext

Preservation engineering assets developed from an oxidation predictive model von Coutelieris, Frank A., Kanavouras, Antonis

Volltext

Systematic transition from description to prediction for the oxidation in packaged olive oil von Kanavouras, Antonis, Coutelieris, Frank A.

Volltext

Oxidation-derived flavor compounds as quality indicators for packaged olive oil von Kanavouras, A, Hernandez-Munoz, P, Coutelieris, F, Selke, S

Volltext

Development and Characterization of Films Based on Chemically Cross-Linked Gliadins von Hernández-Muñoz, Pilar, Kanavouras, Antonis, Lagaron, José M, Gavara, Rafael

Volltext

Development and Characterization of Biodegradable Films Made from Wheat Gluten Protein Fractions von Hernández-Muñoz, Pilar, Kanavouras, Antonis, Ng, Perry K. W, Gavara, Rafael

Volltext

Comparative study on volatile analysis of extra virgin olive oil by dynamic headspace and solid phase micro-extraction von Kanavouras, Antonis, Kiritsakis, Apostolos, Hernandez, Ruben J.

Volltext

Preliminary study of flavor compounds as oxidation markers in bottled white wines of Greek origin von Kanavouras, Antonios, Karanika, Eleni, Coutelieris, Frank A, Kotseridis, Yorgos, Kallithraka, Stamatina

Volltext

Characterization of Biodegradable Films Obtained from Cysteine-Mediated Polymerized Gliadins von Hernandez-Munoz, Pilar, Kanavouras, Antonis, Villalobos, Ricardo, Chiralt, Amparo

Volltext

Chemical analysis, quality control and packaging issues of olive oil von Kiritsakis, Apostolos, Kanavouras, Antonis, Kiritsakis, Konstantinos

Volltext

Original article: The analysis of volatiles from thermally oxidized virgin olive oil using dynamic sorption-thermal desorption and solid phase micro-extraction techniques von Kanavouras, Antonis, Hernandez, Ruben J

Volltext

analysis of volatiles from thermally oxidized virgin olive oil using dynamic sorption-thermal desorption and solid phase micro-extraction techniques von Kanavouras, Antonis, Hernandez, Ruben J

Volltext

Use of the activation energy concept to estimate the quality reduction of packaged olive oil von Coutelieris, Frank, Kanavouras, Antonis

Volltext

Evolution of thermograph parameters during the oxidation of extra virgin olive oil von Kanavouras, Antonis, Selke, Susan

Volltext

Chemical Analysis, Quality Control and Packaging Issues of Olive Oil von Kiritsakis, Apostolos, Kanavouras, Antonis, Kiritsakis, Konstantinos

Volltext