All Stories

  1. Participation of phenylalanine ammonia-lyase (PAL) in increased phenolic compounds in fresh cold stressed walnut (Juglans regia L.) kernels

    Article • Postharvest Biology and Technology, June 2015, Elsevier

    Dr Miltiadis V Christopoulos

  2. Oil composition in stored walnut cultivars-quality and nutritional value

    Article • European Journal of Lipid Science and Technology, September 2014, Wiley

    Dr Miltiadis V Christopoulos

  3. Storage of fresh walnuts (Juglans regia L.) – Low temperature and phenolic compounds

    Article • Postharvest Biology and Technology, November 2012, Elsevier

    Dr Miltiadis V Christopoulos

  4. Phenolic compounds, maturation and quality in fresh green olives for table use during exposure at 20°C after preharvest ReTain treatment

    Article • Scientia Horticulturae, June 2012, Elsevier

    Dr Miltiadis V Christopoulos

  5. Effects of temperature and packaging atmosphere on total antioxidants and colour of walnut (Juglans regia L.) kernels during storage

    Article • Scientia Horticulturae, November 2011, Elsevier

    Dr Miltiadis V Christopoulos

  6. Total phenolics and flavonoids and total antioxidant capacity in pistachio (Pistachia vera L.) nuts in relation to cultivars and storage conditions

    Article • Scientia Horticulturae, July 2011, Elsevier

    Dr Miltiadis V Christopoulos

  7. Physical, compositional and sensory differences in nuts among pistachio (Pistachia vera L.) varieties

    Article • Scientia Horticulturae, July 2010, Elsevier

    Dr Miltiadis V Christopoulos

  8. Germplasm diversity and genetic relationships among walnut (Juglans regia L.) cultivars and Greek local selections revealed by Inter-Simple Sequence Repeat (ISSR) markers

    Article • Scientia Horticulturae, July 2010, Elsevier

    Dr Miltiadis V Christopoulos