Research articles – Reviews
1998
A. Demo, C. Petrakis, P. Kefalas, D. Boskou. Nutrient antioxidants in some herbs and Mediterranean plant leaves. Food Research International, 31, 351-354 (1998).
F. Youssef, C.G. Biliaderis, T. Roukas. Enhancement of pullulan production by Aureobasidium pullulans in batch culture using olive oil and sucrose as carbon sources. Applied Biochemistry and Biotechnology, 74, 13-40 (1998).
1999
F. Youssef, T. Roukas, C.G. Biliaderis. Pullulan production by a non-pigmented strain of Aureobasidium pullulans using batch and fed-batch culture. Process Biochemistry, 34, 355-366 (1999).
I. Arvanitoyannis, M. Katsota, E. Psarra, E. Soufleros, S. Kallithraka. Application of quality control methods for assessing wine : Use of multivariate analysis (chemometrics). Trends in Food Science & Technology. 10, 321-336 (1999).
2000
K. Selim, M. Tsimidou, C. G. Biliaderis. Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices. Food Chemistry, 71(2), 199-206 (2000).
I. Parejo, C. Petrakis, P Kefalas. A transition metal enhanced luminol chemiluminescence in the presence of a chelator. Journal of Pharmacological and Toxicological Methods, 43(3), 183-190 (2000).
I. Parejo, C. Codina, C. Petrakis, P. Kefalas. Evaluation of scavenging activity assessed by Co(II)/EDTA-induced luminol chemiluminescence and DPPH. free radical assay. Journal of Pharmacological and Toxicological Methods, 44(3), 507-512 (2000).
G. Stavroulakis, K. Adediran, C. Petrakis. Degradation of procymidone and vinclozolin residues in fresh red rasberries cultivated under greenhouse. Advances in Horticultural Science, 14, 71-74 (2000).
2001
S. Kallithraka, J. Bakker, M.N. Clifford. Correlations between saliva protein composition and some T-I parameters of astringency. Food Quality and Preference, 12, 145-152 (2001).
M. Damachki, S. Sotiropoulou, M. Tsimidou. Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils. Grasas y Aceites, 52(3-4), 207-213 (2001).
T. Diab, C. G. Biliaderis, D. Gerasopoulos, E. Sfakiotakis. Physicochemical properties and application of pullulan edible films and coatings in fruit preservation. Journal of the Science of Food and Agriculture, 81, 988-1000 (2001).
S. Kallithraka, P. Kefalas, I. Arvanitoyannis, A. El-Zajouli, E. Soufleros, E. Psarra. Instrumental and sensory analysis of greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin. Food Chemistry, 73(4), 501-514 (2001).
S. Kallithraka, I. Arvanitoyannis, A. El-Zajouli, P. Kefalas. The application of an improved method for trans-resveratrol to determine the origin of Greek red wines. Food Chemistry, 75, 355-363 (2001).
A. Arnous, D.P. Makris, P. Kefalas. Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. Journal of Agricultural and Food Chemistry, 49, 5736 – 5742 (2001).
G. Stavroulakis, K. Adediran, A. Nikoloudi, C. Petrakis, A. Kalaitzaki, S. Michelakis. Rotenone: efficiency against olive fly (Bactocera oleae Gmelin) and residual activity in olive oil. Biological Agriculture and Horticulture, 19, 207-217 (2001).
D.P. Makris, J.T. Rossiter. Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status. Journal of Agricultural and Food Chemistry, 49, 3216-3222 (2001).
D.P. Makris, J.T. Rossiter. Comparison of quercetin and a non-orthohydroxy flavonol as antioxidants by competing in vitro oxidation reactions. Journal of Agricultural and Food Chemistry, 49, 3370-3377 (2001).
2002
D. P. Makris, J. T. Rossiter. An investigation on structural aspects influencing product formation in enzymic and chemical oxidation of quercetin and related flavonols. Food Chemistry, 77, 177-185 (2002).
A. Arnous, D.P. Makris, P. Kefalas. Anthocyanin composition and colour characteristics of selected aged wines produced in Greece. Journal of Wine Research, 13(1), 23-34 (2002).
D. P. Makris, J T. Rossiter. Effect of natural antioxidants on heat-induced, copper (II)-catalysed, oxidative degradation of quercetin and rutin (quercetin 3-O-rutinoside) in aqueous model systems. Journal of the Science of Food and Agriculture, 82, 1147-1153 (2002).
E. A. Romeih, A. Michaelidou, C. G. Biliaderis, G. K. Zerfiridis. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal, 12, 525-540 (2002).
G.D. Nanos, I. Kazantzis, P. Kefalas, C. Petrakis and G.G. Stavroulakis. Irrigation and harvest time affect almond kernel quality and composition. Scientia Horticulturae, 96, 249-256 (2002).
A. Koski, E. Psomiadou, M. Tsimidou, A. Hopia, P. Kefalas, K. Wähälä, M. Heinonen. Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. European Food Research and Technology, 214, 294 – 298 (2002).
E. Psarra, D. P. Makris, S. Kallithraka, P. Kefalas. Evaluation of the antiradical and reducing properties of selected Greek white wines: Correlation with polyphenolic composition. Journal of the Science of Food and Agriculture, 82, 1014-1020 (2002).
D. P. Makris, J. T. Rossiter. Hydroxyl free radical-mediated oxidative degradation of quecetin and morin: A preliminary investigation. Journal of Composition and Analysis, 15, 103-113 (2002).
T. Kourouli, P. Kefalas, N. Ragoussis, V. Ragoussis. A new protocol for a regioselective aldol condensation alternative convenient synthesis of β-ketols and α,β-unsaturated ketones. Journal of Organic Chemistry, 67, 4615-4618 (2002).
A. Arnous, D.P. Makris, P. Kefalas. Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece. Journal of Food Composition and Analysis, 15, 655-665 (2002).
2003
G. Gradinaru, C.G. Biliaderis, S. Kallithraka, P. Kefalas and C. Garcia-Viguera. Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in dry state: effect of copigmentation and glass transition. Food Chemistry, 83, 423-436 (2003).
I. Kazantzis, G.D. Nanos, G.G. Stavroulakis. Effect of harvest time and storage conditions on almond kernel oil and sugar composition. Journal of the Science of Food and Agriculture, 83, 354-359 (2003).
P. Kefalas, S. Kallithraka, I. Parejo, D. Makris. A comparative study on the in vitro antiradical activity and hydroxyl free radical scavenging activity in aged red wines. Food Science and Technology International, 9(6), 383-387 (2003).
D. P. Makris, E. Psarra, S. Kallithraka, P. Kefalas. The effect of polyphenolic composition as related to antioxidant capacity in white wines. Food Research International, 36, 805-814 (2003).
H. Goudjil, S. Torrado, J. Fontecha, I. Martinez-Castro, M. J. Fraga, M. Juarez. TAG composition of ewe’s milk fat. Detection of foreign fats. Lait, 83, 1-4 (2003).
H. Goudjil, J. Fontecha, M. J. Fraga, M. Juarez. TAG Composition of Ewe’s Milk Fat. Detection of Foreign Fats. JAOCS, 80, 219-222 (2003).
A. Skendi, C.G. Biliaderis, A. Lazaridou, M.S. Izydorczyk. Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina. Journal of Cereal Science, 38, 15-31 (2003).
I.A. Akl, D. Savvas, N. Papadantonakis, N. Lydakis – Simantiris, P. Kefalas. Influence of ammonium to total nitrogen supply ratio on growth, yield and fruit quality of tomato grown in a closed hydroponic system. European Journal of Horticultural Science, 68, 204-211 (2003).
E. Κristo, C.G. Biliaderis, N. Tzanetakis. Modelling of the acidification process and the rheological properties of milk fermented with a yogurt starter culture using response surface methodology. Food Chemistry, 83, 437-446 (2003).
J.C.R. Demyttenaere, C. Dagher, P. Sandra, S. Kallithraka, N. De Kimpe. Flavour analysis of Greek white wine using solid phase microextraction by capillary gas chromatography-mass spectrometry. Journal of Chromatography A, 985(1-2) 233-246 (2003).
A. Arnous, C. Petrakis, D. P. Makris, P. Kefalas. A peroxyoxalate chemiluminescence-based assay for the evaluation of hydrogen peroxide scavenging activity employing 9,10-diphenylanthracene as fluorophore. Journal of Pharmacological and Toxicological Methods, 48(3), 171-177 (2003).
D. P. Makris, S. Kallithraka, P. Kefalas. Polyphenols in Hellenic wines: creating composition tables as a tool for epidemiological studies. Journal of Wine Research, 14(2-3), 103-114 (2003).
2004
D. P. Makris, P. Kefalas. Carob Pods (Ceratonia siliqua L.) as a Source of Polyphenolic Antioxidants. Food Technology and Biotechnology, 42(2), 105-108 (2004).
Apidologie 35, S38–S81 (2004). Main European unifloral honeys: descriptive sheets1. Livia PERSANO ODDO, Roberto PIRO with the collaboration of: Étienne BRUNEAU, Christine GUYOT-DECLERCK (Belgium); Tzeko IVANOV (Bulgaria); Ji ina PIŠKULOVÁ (Czech Republic); Christian FLAMINI, Joel LHERITIER, Monique MORLOT (France); Harald RUSSMANN, Werner VON DER OHE, Katharine Von der OHE (Germany); Panagiota GOTSIOU, Sophia KARABOURNIOTI, Panagiotis KEFALAS, Maria PASSALOGLOU-KATRALI, Andreas THRASYVOULOU, Angeliki TSIGOURI (Greece); Gian Luigi MARCAZZAN, Maria Lucia PIANA, Maria Gioia PIAZZA, Anna Gloria SABATINI (Italy); Jacob KERKVLIET (Netherlands); Joana GODINHO (Portugal); Antonio BENTABOL, Alberto ORTIZ VALBUENA (Spain), Stefan BOGDANOV, Kaspar RUOFF (Switzerland).
Livia PERSANO ODDO, Lucia PIANA, Stefan BOGDANOV, Antonio BENTABOL, Panagiota GOTSIOU, Jacob KERKVLIET, Peter MARTIN, Monique MORLOT, Alberto ORTIZ VALBUENA, Kaspar RUOFF, Katharine VON DER OHE. Botanical species giving unifloral honey in Europe Apidologie 35, S82–S93 (2004).
2005
A. K. Atoui, A. Mansouri, G. Boskou, P. Kefalas. Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chemistry, 89(1), 27-36 (2005).
R. Guendez, S. Kallithraka, D. P. Makris, P. Kefalas. Determination of Low Molecular Weight Polyphenolic Constituents in Grape (Vitis vinifera sp.) Seed Extracts: Correlation With Antiradical Activity. Food Chemistry, 89(1), 1-9 (2005).
A. Mansouri, G. Embarek, E. Kokkalou, P. Kefalas. Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera). Food Chemistry, 89, 411–420 (2005).
C. Gabrieli, P. Kefalas, E. Kokkalou. Antioxidant activity of flavonoids from Sideritis raeseri. Journal of Ethnopharmacology, 96(3) 423-428 (2005).
D. Atanassova, P. Kefalas, E. Psillakis. Measuring the antioxidant activity of olive-oil mill wastewater using chemiluminescence. Environment International, 31, 275– 280 (2005).
D. Atanassova, P. Kefalas, C. Petrakis, D. Mantzavinos, N. Kalogerakis, E. Psillakis. Sonochemical reduction of the antioxidant activity of olive mill wastewater. Environment International, 31, 281– 287 (2005).
V. Stepanyan, A. Arnous, C. Petrakis, P. Kefalas and A. Calokerinos. Chemiluminescent evaluation of peroxide value in olive oil. Talanta, 65(4), 1056-1058 (2005)
R. Guendez, S. Kallithraka, D. P. Makris, P. Kefalas. An analytical survey of the polyphenols of seeds of varieties of grape (Vitis vinifera) cultivated in Greece: implications for exploitation as a source of value added phytochemicals. Phytochemical Analysis, 16, 17-23 (2005).
S. Kallithraka, A. A. Mohdaly, D. P. Makris, P. Kefalas. Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): association with antiradical activity. Journal of Food Composition and Analysis, 18(5), 375-386 (2005).
D. Bassil, D. P. Makris, P. Kefalas. Oxidation of caffeic acid in the presence of L-cysteine: isolation of 2-S-cysteinylcaffeic acid and evaluation of its antioxidant properties. Food Research International, 38, 395–402 (2005).
N. Sioumis, S. Kallithraka, E. Tsoutsouras, D. Makris, P. Kefalas. Browning development in white wines: dependence on compositional parameters and impact on antioxidant characteristics, European Food Research and Technology, 220, 326-330 (2005).
D. P. Makris, P. Kefalas. A study on the correlation between the ferric reducing power and the antiradical activity in aged red wines employing in vitro models. Food Science and Technology International, 11(1), 11-18 (2005).
M. A. Anagnostopoulou, P. Kefalas, E. Kokkalou, A. N. Assimopoulou, V. P. Papageorgiou. Analysis of antioxidant compounds in sweet orange peel by HPLC-DAD-MS (ESI+). Biomedical Chromatography, 19, 138-148 (2005).
A. Mansouri, D. P. Makris, P. Kefalas. Determination of hydrogen peroxide scavenging activity of cinnamic and benzoic acids employing a highly sensitive peroxyoxalate chemiluminescence-based assay: Structure–activity relationships. Journal of Pharmaceutical and Biomedical Analysis, 39(1-2), 22-26 (2005).
A. Kanavouras, M. Gazouli, L. Tzouvelekis, C. Petrakis. Evaluation of black table olives in different brines. Grasas y Aceites, 56(2), 107-113, (2005).
A. Vrondeli, P. Kefalas, E. Kokkalou. A new alkaloid from Narcissus serotinus L. Pharmazie, 60, 559-560 (2005).
I. S. Arvanitoyannis, C. Chalhoub, P. Gotsiou, N. Lydakis – Simantiris, P. Kefalas. Novel quality control methods in conjunction with chemometrics (Multivariate Analysis) for detecting honey authenticity. Critical Reviews in Food Science and Nutrition, 45, 193-203 (2005).
M. Papageorgiou, N. Lakhdara, A. Lazaridou, C.G. Biliaderis, M.S. Izydorczyk. Water extractable (1 -> 3, 1 -> 4)β-D-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour. Journal of Cereal Science, 42, 213-224 (2005).
A. Termentzi, P. Kefalas, E. Kokkalou. Antioxidant activity of various extracts and fractions of the Greek service tree fruits (Sorbus domestica, Rosaceae)”. European Journal of Drug and Metabolism in Pharmacokinetics, 30, 48 (2005).
2006
M. A. Anagnostopoulou, P. Kefalas, V. P. Papageorgiou, A. N. Assimopoulou, D. Boskou. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chemistry, 94, 19-25 (2006).
N. Sioumis, S. Kallithraka, D. P. Makris, P. Kefalas. Kinetics of browning onset in white wines: influence of principal redox-active polyphenols and impact on the reducing capacity. Food Chemistry, 94, 98-104 (2006).
V. G. Dourtoglou, A. Mamalos, D.P. Makris, P. Kefalas. Storage of Olives (Olea europaea L.) under CO2 Atmosphere: Liquid Chromatography-Mass Spectrometry Characterization of Indices Related to Changes in Polyphenolic Metabolism. Journal of Agricultural and Food Chemistry, 54, 2211-2217 (2006).
A. Guri, P. Kefalas, V. Roussis. Antioxidant potential of six pine species. Phytotherapy Research, 20, 263-266 (2006).
A. Termentzi, P. Kefalas, E. Kokkalou. Antioxidant activities of various extracts and fractions of Sorbus domestica fruits at different maturity stages. Food Chemistry, 98(4), 599-608 (2006).
D.P. Makris, S. Kallithraka, P. Kefalas. Flavonols in grapes, grape products and wines: Burden, profile and influential parameters. Journal of Food Composition and Analysis, 19, 396-404 (2006)
D. Sabanis, E. Makri, G. Doxastakis. Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne. Journal of the Science of Food and Agriculture, 86, 1938–1944 (2006).
D. P. Makris, S. Kallithraka, A. Mamalos. Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents. Talanta, 70, 1143–1152 (2006).
2007
Conference communications
J. Vourdoubas, G. Kazakis, A. Doulis, P. Kefalas, J. Kaliakatsos, S. Sideris, Ch. Kotsifaki, A. Neskakis. Creation of Energy Plantations Irrigated by Processed Urban Liquid Wastes and Use of the Produced Biomass for Heat Generation. Altener 2000 Conference, Toulouse, France, 23-25 Oct 2000 (pp. 370-373)
P. Kefalas. A fast chemiluminescence test for screening of antioxidant activity. Assaigs Biologics en Investigacio de Productes Naturals. 22 – 26 Jan. 2001, Barcelona, Catalonia, Spain.
P. Kefalas, P. Gotsiou, N. Chougoui. Contribution to the identification of Greek honey. International Honey Commission. Athens meeting, 26 – 27 Sept. 2001, Athens, Greece.
P. Kefalas. Contribution to the identification of products of specific origin. Greek – Chinese workshop on Food, Nutrition and Health. 26 – 27 Nov. 2001. Athens, Greece.
D.P. Makris, G. Vourdoubas, P. Kefalas, G. Kaliakatsos. Studies on the exploitation of carob (Ceratonia siliqua) for bioethanol production. Abstract submitted for the 12th European Conference and Technology Exhibition on Biomass for Energy, Industry and Climate Protection, 17-21 June 2002, Amsterdam, The Netherlands.
J.C.R. Demyttenaere, C. Dagher, P. Sandra. Flavour analysis of Greek white wine using solid phase microextraction – Capillary GC/MS. In Proceedings of the 25th International Symposium on Capillary Chromatography, Riva Del Garda, Italy, May 13-17, 2002 (P. Sandra, Ed.), P35, 16 pp.
L.Vermeiren, F. Devlieghere, A. Assi, J. Debevere (2002). Inhibitory spectrum of bacteriocin producing lactic acid bacteria as a primary screening of their potential use as protective cultures for meat preservation. Seventh conference on Food Microbiology. Luik (Belgium), 20-21 June 2002.
J.C.R. Demyttenaere, C. Dagher, R. Verhé, P. Sandra. Flavour analysis of Greek white wine using solid phase microextraction by capillary GC/MS. In Flavour Research at the Dawn of the Twenty-first Century. Proceedings of the Tenth Weurman Flavour Research Symposium, Dijon, France, 25-28 June 2002 (Le Quéré, J.-L. and Etiévant, P., Eds.), 564-567.
L.Vermeiren, F. Devlieghere, A. Assi, J. Debevere (2002). Inhibitory spectrum of bacteriocin producing lactic acid bacteria as a primary screening of their potential use as protective cultures for meat preservation. Food Micro 2002. 18th international ICFMH Symposium, Lillemhammer (Noorwegen), 18-23 August 2002.
A. Guri, P. Kefalas, P. V. Petrakis, C. Vagias and V. Roussis. Chemical composition and antioxidant potential of Pine species growing in Greece. 2nd Conference on Medicinal and Aromatic Plants of the South East European Countries. 29 September – 3 October 2002, Chalkidiki, Greece.
P. Kefalas, C. Petrakis, A. Arnous, C. Codina, I. Parejo, A. Antonio, P. Gotsiou. Assessement of Antioxidant Activity by Novel Chemiluminescent Techniques: Evaluation of Wine, Honey and Olive Oil. Third Aegean Analytical Chemistry Days. 29th Sept – 3rd October 2002, Polihnitos, Lesbos, Greece. IL-07, page 7.
P. Gotsiou, P. Kefalas. “Contribution to the identification of Greek honey”. 1st Scientific Symposium of the Greek Scientific Society of Apiculture & Sericulture: “ACQUISITIONS AND PERSPECTIVES OF THE APICULTURAL AND SERICULTURAL RESEARCH IN GREECE”, 29 November – 1 December 2002, Agricultural Univesity of Athens, Athens, Greece.
S. Kallithraka, D. Makris, and P. Kefalas. The effect of polyphenolic composition as related to antioxidant capacity in Greek white wines. “Actualités Œnologiques 2003” VIIème Symposium International d’Œnologie. Bordeaux 19-21 Juin 2003, France.
A. Stamatakis, D. Savvas, N. Papadantonakis, N. Lydakis, P. Kefalas. Effects of silicon and salinity on fruit yield and quality of tomato grown hydroponically. International ISHS Symposium on “Managing Greenhouse Crops in Saline Environment”, 9-12 July 2003, Pisa, Italy. (Proc. IS on Greenhouse Salinity, Eds: A. Pardossi et al. Acta Hort 609, ISHS 2003 pp.141-147)
A. Atoui, G. Boskou, P. Kefalas. Tea and Herbal infusions: their antioxidant activity and phenolic profile. 3rd International Conference of Instrumental Methods of Analysis (Modern Trends and Applications), OR 31, pp 141-146, 23-27 September 2003, Thessaloniki, Greece.
E. Stathopoulou, C. Genigeorgis, C. Panoulis. Salmonella enterica in pork: Prevalence in the environment, carcasses and by-products in the slaughterhouse of a vertically integrated company (2001 – 2002). International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork, PS 03, pp 297-298, 1 – 4 October 2003, Hersonissos, Heraklion, Crete, Greece.
R. Nahas, D. Abatis, R. Stoiculescu, P. Kefalas, C. Vagias, V. Roussis. Antioxidant Activity of Mediterranean Algae. XI International Symposium of Marine Natural Products. Sorrento, Italy, 4 – 9 September 2004.
C. Chalhoub, N. Lydakis-Simantiris, G. Naxakis, I. Arvanitoyannis, P. Gotsiou. Minerals and trace elements in Greek honey-Discrimination of geographical and botanical origin. Proceedings of the 2nd Scientific Symposium of the Greek Society of Apiculture & Sericulture: Safety and Quality of Products of the Honeybee and of the Silkworm, 21-23 May 2004, Agricultural Univesity of Athens, Athens-Greece.
P. Gotsiou, A. Mansouri, C. Petrakis. Effect of the enzyme substrate on the measured value of diastatic activity in honey. Proceedings of the 2nd Scientific Symposium of the Greek Society of Apiculture & Sericulture: Safety and Quality of Products of the Honeybee and of the Silkworm, 21-23 May 2004, Agricultural Univesity of Athens, Athens-Greece.
A. Calokerinos, P. Kefalas. Chemiluminescence in Olive Oil Analysis. 4th Aegean Analytical Chemistry Days. Kuşadasi – Aydin, Turkey, 29 Sept – 3 Oct 2004.
A. Termentzi, P. Kefalas, E. Kokkalou. “Antioxidant Activity of Various Extracts and Fractions of the Greek Service Tree Fruits (Sorbus domestica, Rosaceae)” (Poster presentation), 12th Panhellenic Conference in Pharmacy May 2005, Athens, Greece.
N. Georgiadis, M. Armata, A. Termentzi, C. Gabrieli, P. Kefalas, E. Kokkalou. Survey of antioxidant activity and LC-DAD-MS(ESI+) analysis of the phenolic content of Sideritis syriaca L. 20th Panhellenic Conference in Chemistry, September 2005, Metsovo, Greece.
P. Kefalas, S. Loupasaki, S. Bezzi, E. Psillakis, C. Petrakis, A. Calokerinos. Chemiluminescence in the quality control of olive oil (WL9). Instrumental Methods of Analysis. Modern Trends and Applications. Heraklion, Crete, Greece. 2-6 October 2005.
M. Anastopoulos, N. Lydakis – Simantiris, P. Kefalas. Analyte Pulse Perturbation Techniques: The Ru(II) – catalyzed Belousov – Zhabotinskii Reaction and Detection of H2O2 (Poster presentation). Instrumental Methods of Analysis. Modern Trends and Applications. Heraklion, Crete, Greece. 2-6 October 2005.
Book chapters
Kallithraka, S., El-Jazouli, A. and Zeghichi S. Mediterranean Diet in the Maghreb in: Mediterranean Diets, Simopoulos, Visoli (Eds), World Rev Nutr Diet, Basel, Karger. 2000, Vol 87, pp. 160-179.
S. Zeghichi, S. Kallithraka, A.P. Simopoulos. Nutritional Composition of Molokhia (Corchorus olitorius) and Stamnagathi (Cichorium spinosum). Editors: Simopoulos AP, Gopalan C: Plants in Human Health and Nutrition Policy. World Rev Nutr Diet. Basel, Karger, 2003, vol 91, pp 1-21
S. Zeghichi, S. Kallithraka, A. P. Simopoulos, Z. Kypriotakis. Plants in Human Health and Nutrition Policy: Nutritional Composition of Selected Wild Plants in the Diet of Crete. A. P. Simopoulos, C. Gopalan (Eds), World Rev Nutr Diet. Basel, Karger. 2003, Vol 91, pp. 22-40.
Other publications
Γ. Βουρδουμπάς, Π. Κεφάλας, Ν. Ζωγραφάκης, Δ. Μακρής. Δυνατότητες παραγωγής αιθανόλης από το χαρούπι και χρήσης σαν καύσιμο οχημάτων. ΓΕΩΡΓΙΑ-Κτηνοτροφία. 3, 26-31, (2003)—J. Vourdoubas, P. Kefalas, N. Zografakis, D. Makris. Possibilities of ethanol production from carob for use as vehicle fuel. Agriculture-Cattle breeding. 3, 26-31, (2003) Language: Greek
Last update: 03 of February, 2012