Nick Kalogeropoulos
Nick Kalogeropoulos
Professor, Harokopio University, Athens, Greece
Verified email at - Homepage
Cited by
Cited by
Chemical composition, antioxidant activity and antimicrobial properties of propolis extracts from Greece and Cyprus
N Kalogeropoulos, SJ Konteles, E Troullidou, I Mourtzinos, ...
Food chemistry 116 (2), 452-461, 2009
Effects of dietary soybean and cod-liver oil levels on growth and body composition of gilthead bream (Sparus aurata)
N Kalogeropoulos, MN Alexis, RJ Henderson
Aquaculture 104 (3-4), 293-308, 1992
Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean…
N Kalogeropoulos, A Chiou, M Ioannou, VT Karathanos, M Hassapidou, ...
Food Chemistry 121 (3), 682-690, 2010
Cardiotonic and antidysrhythmic effects of oleanolic and ursolic acids, methyl maslinate and uvaol
LI Somova, FO Shode, M Mipando
Phytomedicine 11 (2-3), 121-129, 2004
Unsaturated fatty acids are inversely associated and n-6/n-3 ratios are positively related to inflammation and coagulation markers in plasma of apparently healthy adults
N Kalogeropoulos, DB Panagiotakos, C Pitsavos, C Chrysohoou, ...
Clinica chimica acta 411 (7-8), 584-591, 2010
Performance of virgin olive oil and vegetable shortening during domestic deep‐frying and pan‐frying of potatoes
NK Andrikopoulos, N Kalogeropoulos, A Falirea, MN Barbagianni
International journal of food science & technology 37 (2), 177-190, 2002
Fortification of yoghurts with grape (Vitis vinifera) seed extracts
V Chouchouli, N Kalogeropoulos, SJ Konteles, E Karvela, DP Makris, ...
LWT-Food Science and Technology 53 (2), 522-529, 2013
Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes
NK Andrikopoulos, GVZ Dedoussis, A Falirea, N Kalogeropoulos, ...
International journal of food sciences and nutrition 53 (4), 351-363, 2002
Bioactive phytochemicals in industrial tomatoes and their processing byproducts
N Kalogeropoulos, A Chiou, V Pyriochou, A Peristeraki, VT Karathanos
LWT-Food Science and Technology 49 (2), 213-216, 2012
Bioactive microconstituents and antioxidant properties of wild edible mushrooms from the island of Lesvos, Greece
N Kalogeropoulos, AE Yanni, G Koutrotsios, M Aloupi
Food and Chemical Toxicology 55, 378-385, 2013
Encapsulation of nutraceutical monoterpenes in ‐cyclodextrin and modified starch
I Mourtzinos, N Kalogeropoulos, SE Papadakis, K Konstantinou, ...
Journal of food science 73 (1), S89-S94, 2008
Thermal Stability of Anthocyanin Extract of Hibiscus sabdariffa L. in the Presence of -Cyclodextrin
I Mourtzinos, DP Makris, K Yannakopoulou, N Kalogeropoulos, I Michali, ...
Journal of Agricultural and Food Chemistry 56 (21), 10303-10310, 2008
Polyphenol characterization and encapsulation in -cyclodextrin of a flavonoid-rich Hypericum perforatum (St John's wort) extract
N Kalogeropoulos, K Yannakopoulou, A Gioxari, A Chiou, DP Makris
LWT-Food Science and Technology 43 (6), 882-889, 2010
Heavy metals in raw, fried and grilled Mediterranean finfish and shellfish
N Kalogeropoulos, S Karavoltsos, A Sakellari, S Avramidou, ...
Food and Chemical Toxicology 50 (10), 3702-3708, 2012
Trace metal contents in wild edible mushrooms growing on serpentine and volcanic soils on the island of Lesvos, Greece
M Aloupi, G Koutrotsios, M Koulousaris, N Kalogeropoulos
Ecotoxicology and environmental safety 78, 184-194, 2012
Thermal oxidation of vanillin affects its antioxidant and antimicrobial properties
I Mourtzinos, S Konteles, N Kalogeropoulos, VT Karathanos
Food Chemistry 114 (3), 791-797, 2009
Dietary evaluation of Mediterranean fish and molluscs pan‐fried in virgin olive oil
N Kalogeropoulos, NK Andrikopoulos, M Hassapidou
Journal of the Science of Food and Agriculture 84 (13), 1750-1758, 2004
Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents
A Chiou, N Kalogeropoulos, FN Salta, P Efstathiou, NK Andrikopoulos
LWT-Food Science and Technology 42 (6), 1090-1097, 2009
Recovery and distribution of natural antioxidants (-tocopherol, polyphenols and terpenic acids) after pan-frying of Mediterranean finfish in virgin olive oil
N Kalogeropoulos, A Chiou, A Mylona, MS Ioannou, NK Andrikopoulos
Food Chemistry 100 (2), 509-517, 2007
Deployment of response surface methodology to optimise recovery of grape (Vitis vinifera) stem polyphenols
E Karvela, DP Makris, N Kalogeropoulos, VT Karathanos
Talanta 79 (5), 1311-1321, 2009
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