Food, nutrition, and health in Greece

Author:

Adamidis Tryfon,Papageorgiou Maria,Zinoviadou Kyriaki G.

Publisher

Elsevier

Reference90 articles.

1. Changes in the physicochemical and nutritional parameters of Picual and Arbequina olive oils during frying;Abenoza;Journal of Food Processing and Preservation,2016

2. Determination of triterpenic acids in natural and alkaline-treated Greek table olives throughout the fermentation process;Alexandraki;LWT - Food Science and Technology,2014

3. Ancient History Encyclopedia. (n.d.). Retrieved from .

4. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes;Andrikopoulos;International Journal of Food Science and Technology,2002

5. Dietary legumes, intestinal microbiota, inflammation and colorectal cancer;Aranda-Olmedo;Journal of Functional Foods,2020

Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. An Overview of Functional Food;Current Topics in Functional Food;2022-10-26

2. Do ready-to-eat meals of Greek supermarkets need reformulation?;International Journal of Food Sciences and Nutrition;2021-12-09

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