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Nickos A. Botsoglou

Observed names: N A Botsoglou, N Botsoglou, N. A. BOTSOGLOU (Ν.Α. ΜΠΟΤΣΟΓΛΟΥ), N. A. Botsoglou, N. Botsoglou, N.A Botsoglou, N.A. Botsoglou, NA Botsoglou, Nickos A Botsoglou, Nickos Botsoglou
OpenAlex ID: A5113624276
Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples
1994 · Nickos A. Botsoglou, Dimitrios J. Fletouris, et al. · Journal of Agricultural and Food Chemistry · 956
Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues
2002 · N.A. Botsoglou, P. Florou-Paneri, et al. · British Poultry Science · 490
Effect of dietary supplementation with oregano essential oil on performance of broilers after experimental infection witheimeria tenella
2003 · I. Giannenas, P. Florou-Paneri, et al. · Archives of Animal Nutrition · 318
The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage
2007 · N. Solomakos, A. Govaris, et al. · Food Microbiology · 288
The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage
2007 · N. Solomakos, A. Govaris, et al. · Meat Science · 239
The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage
2002 · N.A. Botsoglou, E. Christaki, et al. · Meat Science · 232
The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
2003 · N.A. Botsoglou, S.H. Grigoropoulou, et al. · Meat Science · 174
The effect of a mixture of herbal essential oils or á-tocopheryl acetate on performance parameters and oxidation of body lipid in broilers
2004 · NA Botsoglou, E Christaki, et al. · South African Journal of Animal Science · 156
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Rapid Determination of Cholesterol in Milk and Milk Products by Direct Saponification and Capillary Gas Chromatography
1998 · D.J. Fletouris, N.A. Botsoglou, et al. · Journal of Dairy Science · 140
Performance of rabbits and oxidative stability of muscle tissues as affected by dietary supplementation with Oregano essential oil
2004 · N. A. Botsoglou, P Florou-Paneri, et al. · Archives of Animal Nutrition · 119
Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and α-tocopheryl acetate supplementation
2003 · N.A. Botsoglou, D.J. Fletouris, et al. · Food Research International · 112
The effect of feeding rosemary, oregano, saffron and α-tocopheryl acetate on hen performance and oxidative stability of eggs
2007 · N Botsoglou, P Florou-Paneri, et al. · South African Journal of Animal Science · 111
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Distribution and stability of aflatoxin M1during production and storage of yoghurt
2002 · A. Govaris, V. Roussi, et al. · Food Additives & Contaminants · 111
Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat
2005 · I. Giannenas, P. Florou-Paneri, et al. · Journal of Animal and Feed Sciences · 102
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Effect of dietary oregano oil and α‐tocopheryl acetate supplementation on iron‐induced lipid oxidation of turkey breast, thigh, liver and heart tissues
2003 · G. Papageorgiou, N. Botsoglou, et al. · Journal of Animal Physiology and Animal Nutrition · 98
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Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage
2004 · A. Govaris, N. Botsoglou, et al. · International Journal of Food Sciences and Nutrition · 95
Effect of Dietary Thyme on the Oxidative Stability of Egg Yolk
1997 · Nickos A. Botsoglou, Athanassios L. Yannakopoulos, et al. · Journal of Agricultural and Food Chemistry · 93
Occurrence of aflatoxin M1in raw and market milk commercialized in Greece
2002 · V. Roussi, A. Govaris, et al. · Food Additives & Contaminants · 88
Distribution and stability of aflatoxin M1 during processing, ripening and storage of Telemes cheese
2001 · A. Govaris, V. Roussi, et al. · Food Additives & Contaminants · 85
Yolk Fatty Acid Composition and Cholesterol Content in Response to Level and Form of Dietary Flaxseed
1998 · Nickos A. Botsoglou, Athanassios L. Yannakopoulos, et al. · Journal of Agricultural and Food Chemistry · 55
The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat
2007 · N. A. Botsoglou, A. Govaris, et al. · International Journal of Food Sciences and Nutrition · 52
Effect of Long-Term Dietary Administration of Oregano on the Alleviation of Carbon Tetrachloride-Induced Oxidative Stress in Rats
2008 · N. A. Botsoglou, I. A. Taitzoglou, et al. · Journal of Agricultural and Food Chemistry · 44
Potential of long-term dietary administration of rosemary in improving the antioxidant status of rat tissues following carbon tetrachloride intoxication
2010 · N. Botsoglou, I. Taitzoglou, et al. · Food and Chemical Toxicology · 40
Effect of dietary saffron (Crocus sativusL.) on the oxidative stability of egg yolk
2005 · N.A. Botsoglou, P. Florou-Paneri, et al. · British Poultry Science · 40
Blockade of Kupffer cells by gadolinium chloride reduces lipid peroxidation and protects liver from ischemia/reperfusion injury.
2003 · D E Giakoustidis, S Iliadis, et al. · PubMed · 38
Works count: 76
Citation count: 4,908
H-index: 30
I10-index: 48
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