Antioxidant activity in meat treated with oregano and sage essential oils von Fasseas, M.K., Mountzouris, K.C., Tarantilis, P.A., Polissiou, M., Zervas, G.

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Effects of the active constituents of Crocus sativus L., crocins, in an animal model of anxiety von Pitsikas, N., Boultadakis, A., Georgiadou, G., Tarantilis, P.A., Sakellaridis, N.

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Differentiation of Greek red wines on the basis of grape variety using attenuated total reflectance Fourier transform infrared spectroscopy von Tarantilis, P.A., Troianou, V.E., Pappas, C.S., Kotseridis, Y.S., Polissiou, M.G.

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Rapid qualitative and quantitative detection of beef fillets spoilage based on Fourier transform infrared spectroscopy data and artificial neural networks von Argyri, A.A., Panagou, E.Z., Tarantilis, P.A., Polysiou, M., Nychas, G.-J.E.

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Quantitative determination of anthocyanins in three sweet cherry varieties using diffuse reflectance infrared Fourier transform spectroscopy von Pappas, C.S., Takidelli, C., Tsantili, E., Tarantilis, P.A., Polissiou, M.G.

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Etherio, a new variety of Lavandula angustifolia with improved essential oil production and composition from natural selected genotypes growing in Greece von Hassiotis, C.N., Tarantilis, P.A., Daferera, D., Polissiou, M.G.

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Milk β-lactoglobulin complexes with tea polyphenols von Kanakis, C.D., Hasni, Imed, Bourassa, Philippe, Tarantilis, P.A., Polissiou, M.G., Tajmir-Riahi, Heidar-Ali

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Review on the loading efficacy of dietary tea polyphenols with milk proteins von Chanphai, P., Bourassa, P., Kanakis, C.D., Tarantilis, P.A., Polissiou, M.G., Tajmir-Riahi, H.A.

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Effects of the active constituents of Crocus Sativus L., crocins, in an animal model of obsessive–compulsive disorder von Georgiadou, G., Tarantilis, P.A., Pitsikas, N.

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Quantitative analysis of α-pinene and β-myrcene in mastic gum oil using FT-Raman spectroscopy von Daferera, D., Pappas, C., Tarantilis, P.A., Polissiou, M.

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Crocetin, Dimethylcrocetin, and Safranal Bind Human Serum Albumin:  Stability and Antioxidative Properties von Kanakis, Charalabos D, Tarantilis, Petros A, Tajmir-Riahi, Heidar Ali, Polissiou, Moschos G

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Comparison of the Volatile Composition in Thyme Honeys from Several Origins in Greece von Alissandrakis, Eleftherios, Tarantilis, Petros A, Harizanis, Paschalis C, Polissiou, Moschos

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Aroma investigation of unifloral Greek citrus honey using solid-phase microextraction coupled to gas chromatographic–mass spectrometric analysis von Alissandrakis, Eleftherios, Tarantilis, Petros A., Harizanis, Paschalis C., Polissiou, Moschos

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Geographical differentiation of dried lentil seed (Lens culinaris) samples using Diffuse Reflectance Fourier Transform Infrared Spectroscopy (DRIFTS) and discriminant analysis von Kouvoutsakis, G., Mitsi, C., Tarantilis, P.A., Polissiou, M.G., Pappas, C.S.

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Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey von Alissandrakis, E, Daferera, D, Tarantilis, P.A, Polissiou, M, Harizanis, P.C

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Antioxidant flavonoids bind human serum albumin von Kanakis, C.D., Tarantilis, P.A., Polissiou, M.G., Diamantoglou, S., Tajmir-Riahi, H.A.

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Qualitative Determination of Volatile Compounds and Quantitative Evaluation of Safranal and 4-Hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde (HTCC) in Greek Saffron von Kanakis, Charalabos D, Daferera, Dimitra J, Tarantilis, Petros A, Polissiou, Moschos G

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Kenaf xylan – A source of biologically active acidic oligosaccharides von Nacos, M.K., Katapodis, P., Pappas, C., Daferera, D., Tarantilis, P.A., Christakopoulos, P., Polissiou, M.

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Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time von Kontaxakis, E., Tarantilis, P. A., Kotseridis, Y., Pappas, C., Basalekou, M., Kallithraka, S.

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An overview of structural features of DNA and RNA complexes with saffron compounds: Models and antioxidant activity von Kanakis, C.D., Tarantilis, P.A., Pappas, C., Bariyanga, J., Tajmir-Riahi, H.A., Polissiou, M.G.

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