Zobrazeno 1 - 10
of 444
pro vyhledávání: '"Tarantilis, P."'
Publikováno v:
AppliedChem, Vol 4, Iss 2, Pp 122-139 (2024)
Wine exerts a fundamental influence on the global market, and its aroma remains a crucial attribute contributing to its commercial value. The market could benefit significantly if a simple and cheap method of analyzing a wine’s aromatic profile wer
Externí odkaz:
https://doaj.org/article/c020aa4a06124a029cb8da1eabaf4819
Autor:
Pantelis I. Natskoulis, Dimitrios-Evangelos Miliordos, Apostolos N. Koutsouris, Petros A. Tarantilis, Christos S. Pappas, Stamatina Kallithraka, Yorgos Kotseridis, Maria Metafa
Publikováno v:
Foods, Vol 13, Iss 21, p 3376 (2024)
Retsina, Greece’s most renowned traditional wine, has been produced for millennia, with archaeological and historical evidence supporting its legacy. It is legally defined as wine made exclusively in Greece using grape must infused with Aleppo pine
Externí odkaz:
https://doaj.org/article/6801bac28bb04ea284d8a3fbcece8bdf
Autor:
Panagiota Kyriaki Revelou, Spyridon J. Konteles, Anthimia Batrinou, Marinos Xagoraris, Petros A. Tarantilis, Irini F. Strati
Publikováno v:
Foods, Vol 13, Iss 19, p 3164 (2024)
The flavoring of olive oils with aromatic plants is commonly used to enrich the oils with aromatic and antioxidant compounds. Origanum majorana L. was applied as a flavoring agent for extra virgin olive oil (EVOO), at concentrations of 20 g L−1 and
Externí odkaz:
https://doaj.org/article/8e3fcfd978a54c438c60d551d3e740e5
Autor:
Eleftheria H. Kaparakou, Charalabos D. Kanakis, Maroula G. Kokotou, Georgios Papadopoulos, Petros A. Tarantilis
Publikováno v:
Separations, Vol 11, Iss 8, p 229 (2024)
Phenolic compounds are plant secondary metabolites, one of the most common and widespread groups of substances in plants, as well as a major group of phytochemicals present in medicinal and aromatic plants. The phytochemical composition of the hydroa
Externí odkaz:
https://doaj.org/article/719f53f2175f43b3a94ccc4b1318be40
Publikováno v:
Pharmacological Research - Modern Chinese Medicine, Vol 10, Iss , Pp 100397- (2024)
Introduction: Echinacea spp. are worldwide known as anti-inflammatory medicinal plants. The phytochemistry of the genus Echinacea is complex, however most notable compounds to which the biological activity is attributed are the alkamides. Much resear
Externí odkaz:
https://doaj.org/article/fccdca04820043e6888e368dc0041f99
Akademický článek
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Autor:
Christiana Mantzourani, Eleni Kakouri, Konstantinos Palikaras, Petros A. Tarantilis, Maroula G. Kokotou
Publikováno v:
Separations, Vol 11, Iss 6, p 174 (2024)
In the present review, we discuss the occurrence of ellagitannins (ETs) and ellagic acid (EA) and methods for their isolation from plant materials. We summarize analytical methods, including high-performance liquid chromatography–ultraviolet (HPLC
Externí odkaz:
https://doaj.org/article/f3c120256e1641ddb892e4f41329fcdb
Autor:
Alexandros Bairamis, Nefeli-Sofia D. Sotiropoulou, Christina Tsadila, Petros Tarantilis, Dimitris Mossialos
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3238 (2024)
In this study, the chemical composition of essential oils (EOs) extracted from Origanum vulgare ssp. hirtum Lamiaceae, (oregano), Salvia officinalis Lamiaceae (sage), Mentha pulegium Lamiaceae (pennyroyal), and respective hydrosols (HSs) has been inv
Externí odkaz:
https://doaj.org/article/6bf508c2926947be8c6c70d3ff9b8f59
Autor:
Panagiota-Kyriaki Revelou, Eleni Kougianou, Marinos Xagoraris, Haralambos Evangelaras, George K. Papadopoulos, Charalabos D. Kanakis, Irini F. Strati, Christos S. Pappas, Petros A. Tarantilis
Publikováno v:
Compounds, Vol 3, Iss 1, Pp 233-243 (2023)
Saffron is a spice derived from the flower of Crocus sativus used as a flavoring and coloring agent in the food industry which also possesses medicinal properties. In the current study, the optimum Solid Phase Extraction (SPE) conditions for separati
Externí odkaz:
https://doaj.org/article/65235e8d346d4d0894f346378d945348
Akademický článek
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