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  1. 1
    Development of a suitable lexicon for sensory studies of the anise‐flavoured spirits ouzo and tsipouro

    Development of a suitable lexicon for sensory studies of the anise‐flavoured spirits ouzo and tsipouro von Tsachaki, Maroussa, Arnaoutopoulou, Archontia P, Margomenou, Lila, Roubedakis, Stylianos C, Zabetakis, Ioannis

    Veröffentlicht in Flavour and fragrance journal

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  2. 2
    A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams

    A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams von Gimenez, Jérôme, Kajda, Paul, Margomenou, Lila, Piggott, John R, Zabetakis, Ioannis


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  3. 3
    Comparison of methods of analysis of time-intensity data: application to Scotch malt whisky

    Comparison of methods of analysis of time-intensity data: application to Scotch malt whisky von Piggott, John R., Hunter, E.Anthony, Margomenou, Lila

    Veröffentlicht in Food chemistry

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  4. 4
    A skeletal muscle troponin T specific ELISA based on the use of an antibody against the soluble troponin T (16–31) fragment

    A skeletal muscle troponin T specific ELISA based on the use of an antibody against the soluble troponin T (16–31) fragment von Tsitsilonis, Ourania E, Stoeva, Stanka, Echner, Hartmut, Balafas, Apostolos, Margomenou, Lila, Katsoulas, Haralabos L, Troy, Declan J, Voelter, Wolfgang, Papamichail, Michael, Lymberi, Peggy


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