Ioannis Zabetakis

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	Semua	Sejak 2020
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Ronan LordanInstitute for Translational Medicine and Therapeutics, University of PennsylvaniaEmail yang diverifikasi di pennmedicine.upenn.edu
Constantina NasopoulouAssistant Professor, Department of Food Science and Nutrition, School of the Environment, UniversityEmail yang diverifikasi di aegean.gr
Constantinos A. DemopoulosEmeritus Professor of Chemistry, The National and Kapodistrian University of Athens, NKUAEmail yang diverifikasi di chem.uoa.gr
Karantonis C. HaralabosUniversity of the Aegean, School of Environment, Department of Food Science and NutritionEmail yang diverifikasi di aegean.gr
Sushanta Kumar SahaMicroalgal Biotechnologist, Technological University of the Shannon: Midlands MidwestEmail yang diverifikasi di lit.ie
Tzortzis NomikosAssistant Professor of Biochemistry, Harokopio UniversityEmail yang diverifikasi di hua.gr
David O'HaganUniversity of St AndrewsEmail yang diverifikasi di st-andrews.ac.uk
ROBERT EDWARDSChair in Crop ProtectionEmail yang diverifikasi di ncl.ac.uk
Nikolaos S. ThomaidisNational and Kapodistrian University of AthensEmail yang diverifikasi di chem.uoa.gr
Elizabeth FragopoulouHarokopio UniversityEmail yang diverifikasi di hua.gr
George StamatakisB.S.R.C. FlemingEmail yang diverifikasi di fleming.gr
TERRY K SMITHUNIVERSITY OF ST ANDREWSEmail yang diverifikasi di st-andrews.ac.uk
Marios G. KostakisAssistant Professor at Department of Chemistry, National and Kapodistrian University ofEmail yang diverifikasi di chem.uoa.gr
Paul CotterCorkEmail yang diverifikasi di teagasc.ie
Ian MegsonHead, Health Research & InnovationEmail yang diverifikasi di uhi.ac.uk
Pasias IoannisGeneral Chemical Lab of Reasearch and Analysis, Timfristou 181, Lamia, GreeceEmail yang diverifikasi di pasiaslab.gr
Janne J. KoskimäkiAcademy Research Fellow, Ecology and Genetics Research Unit, University of OuluEmail yang diverifikasi di oulu.fi
Anna Maria PirttiläUniversity of OuluEmail yang diverifikasi di oulu.fi
Richard Owusu-ApentenFood and Health Associates Ltd

Ikuti

Ioannis Zabetakis

Department of Biological Sciences, University of Limerick, Ireland

Email yang diverifikasi di ul.ie - Beranda

Inflammation lipids sensory properties pollution heavy metals


Judul Urutkan menurut kutipan Urutkan menurut tahun Urutkan menurut judul	Dikutip oleh Dikutip oleh	Tahun
COVID-19: the inflammation link and the role of nutrition in potential mitigation I Zabetakis, R Lordan, C Norton, A Tsoupras Nutrients 12 (5), 1466, 2020	659	2020
Strawberry flavour: analysis and biosynthesis I Zabetakis, MA Holden Journal of the Science of Food and Agriculture 74 (4), 421-434, 1997	328	1997
Inflammation, not cholesterol, is a cause of chronic disease A Tsoupras, R Lordan, I Zabetakis Nutrients 10 (5), 604, 2018	326	2018
The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria× ananassa) A Garcia-Palazon, W Suthanthangjai, P Kajda, I Zabetakis Food Chemistry 88 (1), 7-10, 2004	303	2004
Dairy fats and cardiovascular disease: do we really need to be concerned? R Lordan, A Tsoupras, B Mitra, I Zabetakis Foods 7 (3), 29, 2018	291	2018
Phospholipids of animal and marine origin: Structure, function, and anti-inflammatory properties R Lordan, A Tsoupras, I Zabetakis Molecules 22 (11), 1964, 2017	275	2017
Benefits of fish oil replacement by plant originated oils in compounded fish feeds. A review C Nasopoulou, I Zabetakis Lwt 47 (2), 217-224, 2012	261	2012
The effect of high hydrostatic pressure on the strawberry anthocyanins I Zabetakis, D Leclerc, P Kajda Journal of Agricultural and Food Chemistry 48 (7), 2749-2754, 2000	176	2000
Platelet activation and prothrombotic mediators at the nexus of inflammation and atherosclerosis: Potential role of antiplatelet agents R Lordan, A Tsoupras, I Zabetakis Blood reviews 45, 100694, 2021	152	2021
The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus) W Suthanthangjai, P Kajda, I Zabetakis Food Chemistry 90 (1-2), 193-197, 2005	144	2005
Forty years since the structural elucidation of platelet-activating factor (PAF): historical, current, and future research perspectives R Lordan, A Tsoupras, I Zabetakis, CA Demopoulos Molecules 24 (23), 4414, 2019	139	2019
Invited review: The anti-inflammatory properties of dairy lipids R Lordan, I Zabetakis Journal of dairy science 100 (6), 4197-4212, 2017	138	2017
Elicitation of tropane alkaloid biosynthesis in transformed root cultures of Datura stramonium I Zabetakis, R Edwards, D O'Hagan Phytochemistry 50 (1), 53-56, 1999	127	1999
High pressure processing in jam manufacture: effects on textural and colour properties P Dervisi, J Lamb, I Zabetakis Food chemistry 73 (1), 85-91, 2001	126	2001
The biosynthesis of strawberry flavor (II): Biosynthetic and molecular biology studies KG Bood, I Zabetakis Journal of food science 67 (1), 2-8, 2002	124	2002
The effect of high hydrostatic pressure on strawberry flavour compounds I Zabetakis, A Koulentianos, E Orruño, I Boyes Food Chemistry 71 (1), 51-55, 2000	111	2000
A study on the colour and sensory attributes of high‐hydrostatic‐pressure jams as compared with traditional jams J Gimenez, P Kajda, L Margomenou, JR Piggott, I Zabetakis Journal of the Science of Food and Agriculture 81 (13), 1228-1234, 2001	103	2001
The uptake of nickel and chromium from irrigation water by potatoes, carrots and onions S Stasinos, I Zabetakis Ecotoxicology and Environmental Safety 91, 122-128, 2013	99	2013
2, 5-Dimethyl-4-hydroxy-2H-furan-3-one and its derivatives: Analysis, synthesis and biosynthesis—A review I Zabetakis, JW Gramshaw, DS Robinson Food chemistry 65 (2), 139-151, 1999	98	1999
The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum) S Kouniaki, P Kajda, I Zabetakis Flavour and Fragrance Journal 19 (4), 281-286, 2004	92	2004

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