Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Dimitrios Boskou"'
Autor:
Dimitrios Boskou, Maria Lisa Clodoveo
Publikováno v:
Foods, Vol 9, Iss 11, p 1612 (2020)
The Mediterranean diet is now well known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingred
Externí odkaz:
https://doaj.org/article/a7977a1cdd5543ab97b1fa3274270360
Autor:
Dimitrios Boskou
Publikováno v:
Grasas y Aceites, Vol 49, Iss 3-4, Pp 326-330 (1998)
Two important classes of minor constituents of oils and fats are tocopherols and sterols. Both these classes are biologically active and they also affect the stability and performance of an oil at elevated temperatures. Tocopherols are phenolic antio
Externí odkaz:
https://doaj.org/article/799499bc2163414e890083f4f2ddc4cc
Autor:
Georgios Blekas, Dimitrios Boskou
Publikováno v:
Grasas y Aceites, Vol 49, Iss 1, Pp 34-37 (1998)
Minor constituents of virgin olive oil are important for the remarkable stability of the oil in autoxidation, but the exact role and the extent to which each antioxidant factor contributes to the total antioxidant effect has not been thoroughly Inves
Externí odkaz:
https://doaj.org/article/a210c2647a2d442fb8ab95bbb5b2e48b
Autor:
Dimitrios Boskou
The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It cove
Autor:
Dimitrios Boskou, Nicola Caporaso
Publikováno v:
Oilseeds: Health Attributes and Food Applications ISBN: 9789811541933
Olive oil is the product obtained from the olive fruit. Several grades can be obtained, extra virgin olive oil being the top category. The balanced fatty acid composition of olive oil, particularly its high content of oleic acid, makes this product n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::654dcc98aa8aecf5114c9aaf07c2ee2c
https://doi.org/10.1007/978-981-15-4194-0_9
https://doi.org/10.1007/978-981-15-4194-0_9
Autor:
Tom C. Karagiannis, Dimitrios Boskou, Nancy B. Ray, Natalia Benetti, Elizabeth McCord, Julia Liang, Andrew Hung, Natalie P. Bonvino, Elena Zafiris
Publikováno v:
Database: The Journal of Biological Databases and Curation
Accumulated epidemiological, clinical and experimental evidence has indicated the beneficial health effects of the Mediterranean diet, which is typified by the consumption of virgin olive oil (VOO) as a main source of dietary fat. At the cellular lev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff38f2aa7efe8daaff27458410928d78
https://pubmed.ncbi.nlm.nih.gov/29688352
https://pubmed.ncbi.nlm.nih.gov/29688352
Autor:
Dimitrios Boskou, Maria Z. Tsimidou
Publikováno v:
European Journal of Lipid Science and Technology. 117:1091-1094
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4f4d820a78eb677196229cf23ef9a30
https://doi.org/10.1002/ejlt.201500155
https://doi.org/10.1002/ejlt.201500155
Autor:
Dimitrios Boskou
The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers
Autor:
Maria Lisa Clodoveo, Dimitrios Boskou
Publikováno v:
Products from Olive Tree
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05f736bf1993c26a826a5e1059b77a69
https://doi.org/10.5772/61902
https://doi.org/10.5772/61902
Autor:
Dimitrios Boskou
Publikováno v:
Journal of Experimental Food Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7a54721cb5a4aebfe7332271f62240f
https://doi.org/10.4172/2472-0542.1000e105
https://doi.org/10.4172/2472-0542.1000e105