| Antiproliferative and apoptotic effects of selective phenolic acids on T47D human breast cancer cells: potential mechanisms of action M Campa, VI Alexaki, G Notas, AP Nifli, A Nistikaki, A Hatzoglou, ... Breast Cancer Research 6 (2), R63-R74, 2004 | 579 | 2004 |
| Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 C D Georgantelis, I Ambrosiadis, P Katikou, G Blekas, SA Georgakis Meat science 76 (1), 172-181, 2007 | 541 | 2007 |
| Olive oil composition D Boskou, G Blekas, M Tsimidou Olive oil, 41-72, 2006 | 500 | 2006 |
| Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers D Georgantelis, G Blekas, P Katikou, I Ambrosiadis, DJ Fletouris Meat science 75 (2), 256-264, 2007 | 428 | 2007 |
| Composition and antioxidant activity of essential oils from oregano plants grown wild in Greece V Lagouri, G Blekas, M Tsimidou, S Kokkini, D Boskou Z Lebensm Unters Forsch 197, 20-23, 1993 | 369 | 1993 |
| Olive oil D Boskou Olive oil, Chemistry and Technology, 2006 | 291* | 2006 |
| Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae K Triantaphyllou, G Blekas, D Boskou International Journal of Food Science and Nutrition 52, 313-317, 2001 | 285 | 2001 |
| Contribution of α-tocopherol to olive oil stability G Blekas, M Tsimidou, D Boskou Food Chemistry 52, 289-294, 1995 | 226 | 1995 |
| Stability and radical‐scavenging activity of heated olive oil and other vegetable oils G Kalantzakis, G Blekas, K Pegklidou, D Boskou European Journal of Lipid Science and Technology 108 (4), 329-335, 2006 | 225 | 2006 |
| Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil A Matsakidou, G Blekas, A Paraskevopoulou LWT-Food Science and Technology 43 (6), 949-957, 2010 | 215 | 2010 |
| Biophenols in table olives G Blekas, C Vassilakis, C Harizanis, M Tsimidou, DG Boskou Journal of Agricultural and Food Chemistry 50 (13), 3688-3692, 2002 | 215 | 2002 |
| Phenolic compounds in olive oil and olives D Boskou, G Blekas, M Tsimidou Current Topics in Nutraceutical Research 3 (2), 125-136, 2005 | 119 | 2005 |
| Functional properties of single cell protein produced by kefir microflora A Paraskevopoulou, I Athanasiadis, M Kanellaki, A Bekatorou, G Blekas, ... Food research international 36 (5), 431-438, 2003 | 115 | 2003 |
| Development of a novel whey beverage by fermentation with kefir granules. Effect of various treatments I Athanasiadis, A Paraskevopoulou, G Blekas, V Kiosseoglou Biotechnology Progress 20 (4), 1091-1095, 2004 | 108 | 2004 |
| On the importance of total polar phenols to monitor the stability of Greek virgin olive oil G Blekas, E Psomiadou, M Tsimidou, D Boskou European Journal of Lipid Science and Technology 104 (6), 340-346, 2002 | 102 | 2002 |
| Single origin coffee aroma: From optimized flavor protocols and coffee customization to instrumental volatile characterization and chemometrics P Zakidou, F Plati, A Matsakidou, EM Varka, G Blekas, ... Molecules 26 (15), 4609, 2021 | 99 | 2021 |
| Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture A Paraskevopoulou, I Athanasiadis, G Blekas, AA Koutinas, M Kanellaki, ... Food hydrocolloids 17 (5), 615-620, 2003 | 92 | 2003 |
| Polar Phenolic Compounds D Boskou, G Tsimidou, M., Blekas Olive Oil, 73-92, 2006 | 86 | 2006 |
| Retention of selected aroma compounds by polysaccharide solutions: A thermodynamic and kinetic approach M Terta, G Blekas, A Paraskevopoulou Food Hydrocolloids 20 (6), 863-871, 2006 | 82 | 2006 |
| Proposed parameters for monitoring quality of virgin olive oil (Koroneiki cv) E Psomiadou, KX Karakostas, G Blekas, MZ Tsimidou, D Boskou European Journal of lipid Science and technology 105 (8), 403-409, 2003 | 72 | 2003 |
