| Optimization of pulsed electric field as standalone “green” extraction procedure for the recovery of high value-added compounds from fresh olive leaves VM Pappas, A Lakka, D Palaiogiannis, V Athanasiadis, E Bozinou, ... Antioxidants 10 (10), 1554, 2021 | 32 | 2021 |
| Use of Pulsed Electric Field as a low-temperature and high-performance “green” extraction technique for the recovery of high added value compounds from olive leaves VM Pappas, A Lakka, D Palaiogiannis, E Bozinou, G Ntourtoglou, G Batra, ... Beverages 7 (3), 45, 2021 | 27 | 2021 |
| Pulsed Electric Field Extraction of α and β-Acids From Pellets of Humulus lupulus (Hop) G Ntourtoglou, EA Tsapou, F Drosou, E Bozinou, S Lalas, P Tataridis, ... Frontiers in Bioengineering and Biotechnology 8, 297, 2020 | 27 | 2020 |
| Combination of pulsed electric field and ultrasound in the extraction of polyphenols and volatile compounds from grape stems G Ntourtoglou, F Drosou, T Chatzimitakos, V Athanasiadis, E Bozinou, ... Applied Sciences 12 (12), 6219, 2022 | 26 | 2022 |
| Pulsed Electric Field and Salvia officinalis L. Leaves: A Successful Combination for the Extraction of High Value Added Compounds V Athanasiadis, A Lakka, D Palaiogiannis, VM Pappas, E Bozinou, ... Foods 10 (9), 2014, 2021 | 10 | 2021 |
| In situ Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds EA Tsapou, G Ntourtoglou, F Drosou, P Tataridis, T Dourtoglou, S Lalas, ... Frontiers in Bioengineering and Biotechnology 8, 583617, 2020 | 10 | 2020 |
| Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field GV Ntourtoglou, F Drosou, Y Enoch, EA Tsapou, E Bozinou, ... Journal of Food Processing and Preservation 45 (6), e15577, 2021 | 5 | 2021 |
| Hyphenated Extraction of Valuable Compounds from Aesculus carnea: Ultrasound Extraction with Pulsed Electric Field Pretreatment G Ntourtoglou, F Drosou, VG Dourtoglou, V Athanasiadis, T Chatzimitakos, ... AgriEngineering 4 (4), 847-854, 2022 | 4 | 2022 |
| Optimization of pulsed electric field as standalone “green” extraction procedure for the recovery of high value-added compounds from fresh olive leaves. Antioxidants 2021; 10 VM Pappas, A Lakka, D Palaiogiannis, V Athanasiadis, E Bozinou, ... doi. org/10.3390/antiox10101554, 2021 | 4 | 2021 |
| Pulsed electric field: A “green” extraction technology for biomolecular products from glycerol with fermentation of non-Saccharomyces yeasts EA Tsapou, G Ntourtoglou, F Drosou, P Tataridis, S Lalas, V Dourtoglou Frontiers in Bioengineering and Biotechnology 10, 964174, 2022 | 1 | 2022 |
| Emphasizing the Potential of Attenuated Total Reflectance–Fourier Transform Infrared (ATR-FTIR) Spectroscopy Combined with Chemometrics, for Classification of Greek Grape Marc … EA Tsapou, VJ Sinanoglou, G Ntourtoglou, E Koussissi Beverages 10 (2), 42, 2024 | | 2024 |
| Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine A Tzamourani, A Evangelou, G Ntourtoglou, G Lytra, I Paraskevopoulos, ... Applied Sciences 14 (4), 1522, 2024 | | 2024 |
Stavros LalasFull Professor at Department of Food Science & Nutrition - University of Thessaly在 uth.gr 的电子邮件经过验证
