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	1.	Antioxidant Activity and Thermal Stability of Oleuropein and Related Phenolic Compounds of Olive Leaf Extract after Separation and Concentration by Salting-Out-Assisted Cloud Point Extraction. [electronic resource] by Stamatopoulos, Konstantinos Katsoyannos, Evangelos Chatzilazarou, Arhontoula Producer: 20160120 In: Antioxidants (Basel, Switzerland) vol. 3 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Optimization of Multistage Extraction of Olive Leaves for Recovery of Phenolic Compounds at Moderated Temperatures and Short Extraction Times. [electronic resource] by Stamatopoulos, Konstantinos Chatzilazarou, Archontoula Katsoyannos, Evangelos Publication details: Foods (Basel, Switzerland) Dec 2013 In: Foods (Basel, Switzerland) vol. 3 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology. [electronic resource] by Stamatopoulos, Konstantinos Katsoyannos, Evangelos Chatzilazarou, Arhontoula Konteles, Spyros J Producer: 20150916 In: Food chemistry vol. 133 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Removal of polyphenols from wine sludge using cloud point extraction. [electronic resource] by Chatzilazarou, Arhontoula Katsoyannos, Evangelos Gortzi, Olga Lalas, Stavros Paraskevopoulos, Yiannis Dourtoglou, Euthalia Tsaknis, John Producer: 20100525 In: Journal of the Air & Waste Management Association (1995) vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)