A New Definition of the Term “High-Phenolic Olive Oil” Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR

por Diamantakos, Panagiotis, Ioannidis, Kostas, Papanikolaou, Christos, Tsolakou, Annia, Rigakou, Aimilia, Melliou, Eleni, Magiatis, Prokopios
Publicado 2021

Silencing of Oleuropein β-Glucosidase Abolishes the Biosynthetic Capacity of Secoiridoids in Olives

por Koudounas, Konstantinos, Thomopoulou, Margarita, Rigakou, Aimilia, Angeli, Elisavet, Melliou, Eleni, Magiatis, Prokopios, Hatzopoulos, Polydefkis
Publicado 2021

Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids

por Cui, Meng, Chen, Bohan, Xu, Keman, Rigakou, Aimilia, Diamantakos, Panagiotis, Melliou, Eleni, Logothetis, Diomedes E., Magiatis, Prokopios
Publicado 2021

New Affordable Methods for Large-Scale Isolation of Major Olive Secoiridoids and Systematic Comparative Study of Their Antiproliferative/Cytotoxic Effect on Multiple Cancer Cell Li...

por Papakonstantinou, Aikaterini, Koumarianou, Petrina, Rigakou, Aimilia, Diamantakos, Panagiotis, Frakolaki, Efseveia, Vassilaki, Niki, Chavdoula, Evangelia, Melliou, Eleni, Magiatis, Prokopios, Boleti, Haralabia
Publicado 2022