Determination of saffron (Crocus sativus L.) components in crude plant extract using high-performance liquid chromatography-UV-visible photodiode-array detection-mass spectrometry
Journal of the Science of Food and Agriculture, 101(8), 2021 (doi 10.1002/jsfa.10961)
Journal of the Science of Food and Agriculture
Xagoraris M., Lazarou E., Kaparakou E.H., Alissandrakis E., Papadopoulos G.K., Tarantilis P.A., Pappas C.S.
GC-MS, FTIR and Raman spectroscopic analysis of fatty acids of Pistacia vera (Greek variety “Aegina”) oils from two consecutive harvest periods and their chemometric differentiation of oils quality
Journal of Medicinal Chemistry, 63(20), 12043-12059, 2020 (https://doi.org/10.1021/acs.jmedchem.0c01316)
Journal of Medicinal Chemistry
V. Rinotas, A. Papakyriakou, F. Violitzi, C. Papaneophytou, M.-D. Ouzouni, P. Alexiou, A. Strongilos, E. Couladouros, G. Kontopidis, E. Eliopoulos, E. Douni
Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots […]
Αγία Τριάδα
G. Rigas, Kostas Demertzis
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The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.