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23篇 您的检索式：作者名="Dourtoglou"

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	题名	作者	年代	出处	被引量
1	Detection of olive oil adulteration using principal component analysis applied on total and regio FA content 显示文摘	DOURTOGLOU V G DOURTOGLOU T ANTONOPOULOS A	2003	J Am Oil Chem Soc2003，80，3：	1
2	Detection of olive oil adulteration using principal component analysis applied on total and regio FA content 显示文摘	Dourtoglou V Dourtoglou T Antonopoulos A	2003	Journal of the American Oil Chemists'' Society2003，80，3：	1
3	Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis显示文摘	Koussissi E Dourtoglou V G Ageloussis G		0，，04：	1
4	Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis显示文摘	E. Koussissi V.G. Dourtoglou G. Ageloussis Y. Paraskevopoulos T. Dourtoglou A. Paterson A. Chatzilazarou	2008	Food Chemistry2008，，4：	1
5	Use of rosemary extract in preventing oxidation during deep - fat frying of potato chips 显示文摘	LALAS S DOURTOGLOU V	2003	J Am Oil Chem Soc2003，80，6：	1
6	Artificial aging of wines using oak chips显示文摘	P. Arapitsas A. Antonopoulos E. Stefanou V.G. Dourtoglou	2003	Food Chemistry2003，，4：	1
7	Quick regiospecific analysis of fatty acids in triacylglycerols with GC using 1,3 -specific lipase in butanol 显示文摘	DOURTOGLOU T STEFANOU E LALAS S	2001	Analyst2001，1261，：	1
8	Detection of olive oil adulteration using principal component analysis applied on total and regio FA content 显示文摘	DOURTOGLOU T D	2002	J Hum Nutr Diet2002，80，：	1
9	Storage of olives ( Olea europaea ) under CO 2 atmosphere: Effect on anthocyanins, phenolics, sensory attributes and in vitro antioxidant properties显示文摘	Vassilis G. Dourtoglou Andreas Mamalos Dimitris P. Makris	2005	Food Chemistry2005，，2：	1
10	Determination of totai volatile componensts of Cucurrds melo variety Cantoloupensis 显示文摘	HOMAT/DOU V I KARVOUNI S S DOURTOGLOU V G	1992	Journal of Agricultural and Food Chemistry1992，40，：	1
11	查看详情显示文摘	Dourtoglou V		0，，：	1
12	Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis显示文摘	E Koussissi V G Dourtoglou G Ageloussis	2009	Food Chemistry2009，114，4：	1
13	Use of rosemary extract in preventing oxidation during deep-fat frying of potato chips显示文摘	Stavros Lalas Vassilis Dourtoglou	2003	Journal of the American Oil Chemists’ Society2003，，6：	1
14	In- fluence of oak chips on red wine maturation from sen- sory and gas chromatographic headspace analysis 显示文摘	Koussissi E Dourtoglou V G Ageloussis G	2009	Food Chemistry2009，114，4：	1
15	Detection of olive oil adulteration using principal component analysis applied on total and regio FA content显示文摘	Dourtoglou V G Dourtoglou T Antonopoulos A	2003	Journal of the American Oil Chemists'' Society2003，80，3：	1
16	Determination of 1 -aminocyclopropane-1-carboxylic acid and its structural analogue by liquid chromatography and ion spray tandem mass spectrometry 显示文摘	Petritis K Dourtoglou V Elfakir C	2000	J Chromatography A2000，，896：	1
17	Artificial aging of wines using oak chips显示文摘	P. Arapitsas A. Antonopoulos E. Stefanou V.G. Dourtoglou	2003	Food Chemistry2003，，4：	1
18	Influence oftoasting of oak chip on red wine matration from sensory and gas chromato-graphic headspace analysis显示文摘	KOUSSISSI E DOURTOGLOU V G AGELOUSSIS G	2009	Food Chemistry2009，114，：	1
19	Detection of olive oil aduheration using principal component analysis applied on total and regio FA content显示文摘	DOURTOGLOU V G DOURTOGLOU T ANTONOPOU- LOS A	2003	J Am Oil Chem Soc2003，80，3：	1
20	Detection of olive oil adulteration using principal component analysis applied on total and region FA content显示文摘	Dourtoglouv G Dourtoglou T Antononopou-los A	2003	Journal of the American Oil Chemists Society2003，80，3：	1

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