Solid phase extraction in the analysis of squalene and tocopherols in olive oil von Grigoriadou, D., Androulaki, A., Psomiadou, E., Tsimidou, M.Z.

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Edible films made from gelatin, soluble starch and polyols, Part 3 von Arvanitoyannis, I., Psomiadou, E., Nakayama, A., Aiba, S., Yamamoto, N.

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Stability of Virgin Olive Oil. 1. Autoxidation Studies von Psomiadou, Eleni, Tsimidou, Maria

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Out-of-hospital cardiac arrest survival in Athens: Data from a Greek public hospital von Solomos, Zisimangelos S., Tatsi, Maria S., Psomiadou, Victoria E., Tsifi, Angeliki D., Theodoridis, Dimitrios S., Petropoulou, Aikaterini P., Miltiadou, Konstantinos G.

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Stability of Virgin Olive Oil. 2. Photo-oxidation Studies von Psomiadou, Eleni, Tsimidou, Maria

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Pigments in Greek virgin olive oils: occurrence and levels von Psomiadou, Eleni, Tsimidou, Maria

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Simultaneous HPLC Determination of Tocopherols, Carotenoids, and Chlorophylls for Monitoring Their Effect on Virgin Olive Oil Oxidation von Psomiadou, Eleni, Tsimidou, Maria

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α-Tocopherol Content of Greek Virgin Olive Oils von Psomiadou, Eleni, Tsimidou, Maria, Boskou, Dimitrios

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Multivariate data analysis of Cavourmas — a Greek cooked meat product von Arvanitoyannis, I.S., Bloukas, J.G., Pappa, I., Psomiadou, E.

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Edible films made from sodium caseinate, starches, sugars or glycerol. 1 von Arvanitoyannis, I, Psomiadou, E, Nakayama, A

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On the Role of Squalene in Olive Oil Stability von Psomiadou, Eleni, Tsimidou, Maria

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Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil von KOSKI, Anna, PSOMIADOU, Eleni, TSIMIDOU, Maria, HOPIA, Anu, KEFALAS, Panos, WÄHÄLÄ, Kristiina, HEINONEN, Marina

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Composites of anionic (co)polyamides (nylon 6/nylon 12) with short glass E-fibers. Preparation and properties von Arvanitoyannis, I., Psomiadou, E.

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Edible films made from sodium caseinate, starches, sugars or glycerol - Part 1 von ARVANITOYANNIS, I, PSOMIADOU, E, NAKAYAMA, A

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Edible films made from natural resources; microcrystalline cellulose (MCC), methylcellulose (MC) and corn starch and polyols. 2. [Erratum: Mar/Apr 1997, v. 32 (3/4), p. 329-332.] von Psomiadou, E, Arvanitoyannis, I, Yamamoto, N

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On the importance of total polar phenols to monitor the stability of Greek virgin olive oil von Blekas, Georgios, Psomiadou, Eleni, Tsimidou, Maria, Boskou, Dimitrios

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Edible films made from natural resources; microcrystalline cellulose (MCC), methylcellulose (MC) and corn starch and polyols—Part 2 von Psomiadou, Eleni, Arvanitoyannis, Ioannis, Yamamoto, Noboru

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Pheophytin alpha degradation products as useful indices in the quality control of virgin olive oil von Anniva, C, Grigoriadou, D, Psomiadou, E, Tsimidou, M.Z

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Proposed parameters for monitoring quality of virgin olive oil (Koroneiki cv) von Psomiadou, Eleni, Karakostas, Konstantinos X., Blekas, Georgios, Tsimidou, Maria Z., Boskou, Dimitrios

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Biodegradable films made from low density polyethylene (LDPE), wheat starch and soluble starch for food packaging applications. Part 2 von Psomiadou, Eleni, Arvanitoyannis, Ioannis, Biliaderis, Costas G., Ogawa, Hiromasa, Kawasaki, Norioki

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