A regression analysis method for the prediction of olive oil sensory attributes by Klimentia Kottaridi, Anna Milionis, Vasilis Demopoulos, Aimilia Rigakou, Vasileios Nikolaidis

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A New Definition of the Term “High-Phenolic Olive Oil” Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR by Panagiotis Diamantakos, Kostas Ioannidis, Christos Papanikolaou, Annia Tsolakou, Aimilia Rigakou, Eleni Melliou, Prokopios Magiatis

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Silencing of Oleuropein β-Glucosidase Abolishes the Biosynthetic Capacity of Secoiridoids in Olives by Konstantinos Koudounas, Margarita Thomopoulou, Aimilia Rigakou, Elisavet Angeli, Eleni Melliou, Prokopios Magiatis, Polydefkis Hatzopoulos

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Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids by Meng Cui, Bohan Chen, Keman Xu, Aimilia Rigakou, Panagiotis Diamantakos, Eleni Melliou, Diomedes E. Logothetis, Prokopios Magiatis

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

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