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 Boskou Dimitrios, Emeritus Professor
Laboratory: Food Chemistry and Technology
 
 
 
ARISTOTLE
UNIVERSITY OF THESSALONIKI
DEPARTMENT OF CHEMISTRY
54124, THESSALONIKI
PHONE:+30 2310997791
boskou@chem.auth.gr
 
 
 
Research Areas
  • Natural products
  • Sources of natural antioxidants
  • Olive oil chemistry
  • Heated oils chemistry
  • Minor constituents of oils and fats
 
 
 
 Co-operation with other institutions
1. Department of Pharmacological Science, University
Italy
2. Dep of Nutrition&Bromatology, University of Madrid
Spain
3. Institute of Nutritional Sciences, Univ of Vienna
Austria
4. Dep of Experimental Endocrinology, Univ of Crete
Greece
5. Mediterranean Agronomic Institute of Chania
Greece
6. Department of Chemistry, University of Patras
Greece
7. Lab. Of Organic Chem, Univ. of Ioannina,
Greece
 
 Books
1. Food Chemistry (in Greek)
Boskou D., Pages:307 (1998)
2. • English-Greek and Greek-English dictionary of Food Science and Technology, (in Greek)
Boskou D., Pages:140 (1998)
3. Olive Oil - editor & author (in english), AOCS
Boskou D., Pages:160 (1998)
4. Frying of Food (in english)
Boskou D. & Elmatfa I., Pages:276 (1999)
 
   
  School of Chemistry
Aristotle University of Thessaloniki