1. Deterioration of some vegetable oils. II. After two years storage of fried and non-fried samples;ANDRIKOPOULOS;Revue Francais de Corps Gras,1989
2. Quality assessment of frying oils and fats from 63 restaurants in Athens, Greece;ANDRIKOPOULOS;17th International Congress of Nutrition, Vienna, Austria, 2001. Annals of Nutrition and Metabolism,2001
3. Deterioration of natural antioxidants species of vegetable oils during the domestic deep-frying and pan-frying of potatoes;ANDRIKOPOULOS;International Journal of Food Science and Nutrition,2002
4. Evaluation of some medium polarity materials isolated as frying by-products from edible vegetable oils by RP-HPLC;ANDRIKOPOULOS;European Journal of Lipid Science and Technology,2002
5. Performance of virgin olive oil and vegetable shortening during the domestic pan-frying and deep-frying of potatoes;ANDRIKOPOULOS;International Journal of Food Science and Technology,2002